Employer forges staff's signature to cancel visa

Employer submitted absconding notification against worker to Ministry of Labour

An employer allegedly forged the signature of his worker on a visa cancellation application and then submitted an absconding notification against the worker to the Ministry of Labour, the Dubai Criminal Court heard.

IF, 27, wanted to quit his job as a salesman in a shop owned by SM, 36, Emirati.

“I submitted my resignation to my employer and asked him to cancel my visa but he refused. I repeated my request to cancel my visa but in vain. After some time, I learnt that SM had cancelled my visa without my knowledge and that he had lodged an absconding notification against me with the Labour Ministry.

Police arrested me following the abscond notification. I defended myself, saying that I did not abscond and that I did never signed on visa cancellation application,” the salesman told police.

The salesman was made to lodge a forgery compliant against the employer.

The employer admitted that he had cancelled the visa of the salesman without the latter’s knowledge and that he has written the name in the field for sponsor’s signature in Arabic and English.

Criminal Evidences reported that the worker’s name written in the sponsor’s signature field on the application form of the Ministry of Labour was written by the employer and not the worker.

The court will reconvene on June 8.

 

Source: EMIRATES24/7
 

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മണി എക്സ്ചേഞ്ച് കൊള്ളയടിക്കാന്‍ ശ്രമിച്ച വനിതയ്ക്ക് ഏഴ് വര്‍ഷം തടവ്

ദുബായ്: അബുദാബിയിലെ ഒരു മണി എക്‌സ്‌ചേഞ്ച് കൊള്ളയടിക്കാന്‍ ശ്രമിച്ച വനിതയ്ക്ക് ഏഴ് വര്‍ഷം തടവ്. പട്ടാപ്പകല്‍ തോക്ക് ചൂണ്ടി കൊള്ളയടിക്കാനായിരുന്നു സ്ത്രീയുടെ ശ്രമം. കഴിഞ്ഞ മാര്‍ച്ചിലാണ് അബുദാബിയിലെ ഒരു മണി എക്‌സ്‌ചേഞ്ച് സ്ഥാപനം കൊള്ളയടിക്കാനുള്ള ശ്രമം നടന്നത്. കറുത്ത അബായയും ഗ്ലൗസും ധരിച്ച് മുഖം മറച്ചെത്തിയ സ്ത്രീ തോക്ക് ചൂണ്ടി സ്ഥാപനത്തിലെ ജീവനക്കാരോട് പണം നല്‍കാന്‍ ആവശ്യപ്പെടുകയായിരുന്നു. എന്നാല്‍ ഒരു ജീവനക്കാരന്റെ സന്ദര്‍ഭോചിതമായ ഇടപെടലാണ് ഈ നീക്കം പൊളിച്ചത്. സ്ത്രീയില്‍ നിന്ന് തോക്ക് പിടിച്ച് വാങ്ങിയ അയാള്‍ പിന്നെ ജീവനക്കാരുടെ സഹായത്താല്‍ സ്ത്രീയെ കീഴ്‌പ്പെടുത്തുകയായിരുന്നു. ഇവരുടെ കൈയിലുണ്ടായിരുന്നത് കളിത്തോക്കായിരുന്നെന്ന് പിന്നീട് വ്യക്തമായി.

ഫിലിപ്പൈന്‍സ് സ്വദേശിയായ 33 കാരിയായിരുന്നു കൊള്ളശ്രമത്തിന് പിന്നില്‍. ഈ കേസില്‍ സ്ത്രീയെ ഏഴ് വര്‍ഷം തടവിന് ശിക്ഷിക്കാന്‍ കോടതി വിധിച്ചു. യു.എ.ഇയില്‍ അനധികൃതമായി താമസിച്ചതിന് രണ്ട് മാസം തടവും ഇതോടൊപ്പം അനുഭവിക്കണം. ശിക്ഷ കഴിഞ്ഞതിന് ശേഷം നാടു കടത്താനും കോടതി ഉത്തരവിട്ടിട്ടുണ്ട്.തന്റെ കടം വീട്ടാനാണത്രെ സ്ത്രീ തോക്കു ചൂണ്ടി കവര്‍ച്ചയ്ക്ക് ഇറങ്ങിയത്. എന്നാല്‍ ശ്രമം പരാജയപ്പെടുകയായിരുന്നു.

തട്ടിപ്പിന് ശ്രമിച്ച ദിവസം രണ്ട് തവണ മണി എക്‌സ്‌ചേഞ്ച് സ്ഥാപനത്തില്‍ ഇവര്‍ വന്നിരുന്നുവെന്ന് പോലീസ് വ്യക്തമാക്കി. ആദ്യം 10,000 യൂറോ മാറാനുണ്ടെന്ന് പറഞ്ഞായിരുന്നു ഇവരെത്തിയത്. എക്‌സ്‌ചേഞ്ചില്‍ പണമുണ്ടെന്ന് ഉറപ്പ് വരുത്തിയ അവര്‍ അവിടെ നിന്ന് പോവുകയും കളിത്തോക്കുമായി മോഷണത്തിനായി എത്തുകയുമായിരുന്നു.

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Puchka aka Pani Puri

March will be ‘Indian Street Food’ special on ‘Sailu’s Kitchen’ where I will be featuring Chaat and snack recipes. I will try to cover as many recipes as I can prepare during this month. Chaats are India’s National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.

Today, I’m blogging a tongue tickling crowd pleaser, popular all over the country. It is known by different names based on the region – Gol Gappa (East India), Pani Puri (West & South India) or Puchka (North India). This street food sensation is popular among all age groups as it adds a flavorful punch to the palate. Each region or home have their own version of Pani Puri, in terms of fillings.

Puri

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

Ingredients:

1/2 tbsp maida/all-purpose flour

2 tbsps urad dal flour

1 1/4 cups ravva/semolina/sooji (very fine variety)

salt to taste

water for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)
2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
5 Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.

Pani Puri

Pani (Puri) Recipe

Preparation: 10 mts

Cuisine: Indian

Ingredients:

6-7 cups cold water

1/2 cup packed pudina leaves

1 green chilli

small piece ginger

1 tbsp amchur pwd

1/2 tsp chaat masala pwd

1/4 tsp cumin pwd

pinch of black salt (optional)

fresh coriander leaves for garnish

salt to taste

1 Make a paste of mint leaves, green chilli and ginger and keep aside
2 Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
3 Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.

Assembling Pani Puri:

Take a small puri in your palm and lightly press the top to make a hole in the puri. Stuff with a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp of sweet chutney, pour 2 tbsps of the prepared chilled mint pani and stuff the whole puchka into your mouth. Then savor the explosion of flavors.

  Gol Gappa

 

 Indian Street Food ~ Pani Puri (Gol Gappa)

• Prep time: 30 min
• Cook time: 30 min
• Serves: 12

Main Ingredients:

1. semolina
2. flour
3. atta
4. potato
5. onions

Chaats are India’s National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.

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Parotta Recipe

The soft and flaky Parotta, also known as Barotta or Porotta, is popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non vegetarian style gravy dishes.

There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. Kerala or Malabar Parotta is usually served with vegetable, chicken, egg, beef and mutton curries while in Tamil Nadu, it is served with either vegetable salna or chicken salna.

Parotta dough stretched into a thin sheet and pleated into a long strip

Usually I do not make Parotta at home and it is only during our travels that I get to relish Parotta, Kothu Parotta and the likes. I used to watch how the ‘parotta master’ would churn out hundreds of parottas with such ease. The parotta making process involves the mixing of the dough, slathering the dough with a generous amount of oil, resting it, pinching off tennis sized balls from the dough where each of these balls is flattened and deftly tossed in the air to create a super thin translucent layer that is pleated into a long thick strip which is then coiled into a circle like a rosette.

Rosettes & rolled out parottas ready to be fried ~ Hot off the stove Parotta with Salna

The rosettes are drizzled with more oil and rolled out into slightly thick concentric rotis and fried on a hot tawa till golden brown. Once the parotta is fried, the parotta master would place a couple of parottas on a flat surface and use both his hands to crush them together (clapping action) to open up the layers of the parotta. These layered parottas are served with hot salna or kuruma.

I am posting an eggless Parotta recipe where maida, salt, oil and water are the only ingredients that go into the making of the parotta dough. Those of you who want to learn how to make Parotta at home but are intimidated by the process of making them, let me tell you that it takes one or two attempts to make a fairly good parotta. It takes some patience and practise to achieve a perfect parotta. Keep in mind, the key is to shape the oily dough as thin as possible and its alright to have a couple of tears hear and there. Always keep the dough/balls well greased and covered with a damp cloth so that they do not dry out. I adapted this Parotta recipe which also has a great photo tutorial on how to make Parotta.

Parotta tastes best hot off the stove with piping hot fragrant salna. I throw all caution to winds and enjoy it once in a while.

 

Parotta

• Prep time: 60 min
• Cook time: 30 min
• Serves: 13

Main Ingredients:

1. flour
2. oil

Ingredients

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water as required

Method

1. In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
2. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
3. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
4. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
5. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
6. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
7. On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
8. Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
9. Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
10. Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

Tips

• At every stage, the shaped out dough - tennis sized balls/rolled out thick rotis/thin sheets/rosettes/rolled out parottas should be well greased at all times.
• Allow to rest for at least 10 mts at each stage of the parotta making process.
• Crushing the hot off the stove roasted parotta is essential step that is not to be missed.

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കളിക്കിടെ ഗോള്‍ കീപ്പര്‍ വെള്ളം കുടിക്കാന്‍ പോയി - പിന്നീട് സംഭവിച്ചത്

A free kick it quickly Goalkeeper was in the water Liaoning Whowin VS Chongqing Lifan.

ബീജിംഗ്: ഫ്രീ കിക്ക് എടുക്കുന്നതിനിടെ ഗോള്‍ കീപ്പര്‍ വെള്ളം കുടിക്കാന്‍ പോയപ്പോള്‍ എതിര്‍ ടീം ഗോളടിച്ചു. ചൈനീസ് സൂപ്പര്‍ ലീഗില്‍ ചോംഗിഗ് ലിഫാനും ആതിഥേയരായ ലിയണോവിംഗും തമ്മിലുള്ള മത്സരത്തിനിടെയാണ് നാടകീയ ഗോള്‍ പിറന്നത്. ചോംഗിഗ് ലിഫാന്‍ ഒരു ഗോളിന് മുന്നിട്ടു നില്‍ക്കുമ്പോഴാണ് ലിഫാന്റെ പെനല്‍റ്റി ബോക്സിന് പുറത്തുവെച്ച് ലിയണോവിംഗ് താരത്തെ വീഴ്ത്തിയതിന് അനുകൂലമായി റഫറി ഫ്രീ കിക്ക് വിധിച്ചത്.

ഫ്രീ കിക്ക് എടുക്കുന്നതിന് മുന്നോടിയായി താരങ്ങള്‍ മതില്‍ തീര്‍ക്കുന്നതിനിടെ അതിവേഗം ഫ്രീ കിക്കെടുത്ത ലിയണോവിംഗ് താരങ്ങള്‍ ഗോള്‍ പോസ്റ്റിനെ ലക്ഷ്യമാക്കി നീങ്ങിയപ്പോള്‍ കണ്ടത് ഒഴിഞ്ഞ പോസ്റ്റ്. ലിയോണിവിംഗിനായി ഡിംഗ് ഹൈഫെംഗ് ആളില്ലാത്ത പോസ്റ്റിലേക്ക് നിറയൊഴിച്ചു. അപ്പോള്‍ ലിഫാന്‍ ഗോള്‍ കീപ്പര്‍ സൂയി വൈജി പോസ്റ്റിന്റെ ഒരുമൂലയില്‍ നിന്ന് വെള്ളം കുടിക്കുകയായിരുന്നു. എന്തായാലും റഫറി ഗോള്‍ അനുവദിക്കുകയും ചെയ്തു. സംഭവത്തില്‍ വൈയ്ജിക്ക്, ലിഫാന്‍ ക്ലബ്ബ് 50,000 യുവാന്‍ പിഴ ചുമത്തി. താരത്തെ വിലക്കാനും സാധ്യതയുണ്ട്. അവിടംകൊണ്ടും തീര്‍ന്നില്ല. മത്സരശേഷം വിമാത്താവളത്തിലെത്തിയപ്പോള്‍ പ്രകോപിതരായ ലിഫാന്‍ ആരാധകര്‍ വെയ്ജിയെ മര്‍ദ്ദിക്കാനും ശ്രമിച്ചു. - See more at: http://www.asianetnews.tv/sports/article/27948_Goalkeeper-takes-water-break-as-opposition-score-from-set-piece#sthash.MvLE7pFm.dpuf

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