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Scientist pleaded guilty to smuggling Fusarium graminearum into US. But what is it?

✇Ars Technica
By: Tom W. Allen

A Chinese plant scientist at the University of Michigan, who drew national attention in June 2025 when she was arrested and accused along with another Chinese scientist of smuggling a crop-damaging fungus into the US, pleaded guilty on November 12, 2025, to charges of smuggling and making false statements to the FBI. Under her plea agreement, Yunqing Jian, 33, was sentenced to time served and expected to be deported.

Her arrest put a spotlight on Fusarium graminearum, a harmful pathogen. But while its risk to grains such as wheat, corn, and rice can be alarming, Fusarium isn’t new to American farmers. The US Department of Agriculture estimates it costs wheat and barley farmers more than $1 billion a year.

Tom Allen, an extension and research professor of plant pathology at Mississippi State University, explains what Fusarium graminearum is and isn’t.

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How to make haridra Ganapathy | Turmeric Ganesh

✇Mildly Indian
By: mildlyindian
turmeric Ganesh
Whenever amma start making some yummy bhakshanam( traditional snacks) she first starts with a small conical mount with turmeric powder kneaded together and place some kumkum at the top of it. Following this is when she start actually making the dough for ribbon pakoda, omapodi,  chakkuli or murukku. Through this process they are invoking the blessings of the food loving God, Ganesh who will probably remove any obstacles in the tricky process of getting these snacks done.
Taking that a step further, we are making turmeric Ganesh this year to add to our collection of Ganesha idols at home.

Why we make Ganesha idols at home?

The festival joy is one my children have never experienced as we never were in the right location at the right time. So with Indian festivals, this was always the case as we couldn’t travel during this time. So we started small by getting air drying clay Ganesha. Then started the issue of visarjan. To solve this too, we started making easy food based Ganesha ideas. This makes it easy for us to plan the visarjan as well without having a water body near us. This also solves the issue of sediment formation or pollution of the wsterbodies.

DIY Ganesh idols we have tried

So far we have made a few different idols and repeated a few others
and the classic rice flour (kozhakattai maav) dough Ganapathy.
This year we attempt to make a wheat and turmeric flour, Haridra Ganapathy.

 
Significance of turmeric ganesha

It is a common sentiment that anything with a pinch of turmeric has a sanctifying ability. The turmeric Ganesha is supposed to be on of the 32 different varieties of the God. As an obstacle remover, the turmeric Ganesha is regarded higher in ability. This form of Ganesha is also considered to guide you in the right path. This Ganesha is also not so strict and a bit more benevolent, hence more suitable to be made at home.

Get the ingredients to make Haridra Ganapathy

Turmeric powder: good quality turmeric powder is a great spice to keep at home. It is not just a colouring agent, but a main ingredient in this idol making. The idol is considered pious as it is made from this turmeric.
Wheat flour: wheat flour is the second ingredient in this recipe. It adds enough volume  to the dough and make it pliable to fold and mould. You can use APF as well if you prefer.
Oil:cooking oil or sesame oil is added. This makes the dough smooth and a bit shiny. It is essential to add it, and not skip it.  Keep some oil aside for coating the idol once it is done.
Water: to bind into a smooth tough dough add just enough water. You can opt for rose water for fragrant idol.
manjal pillayar
Let’s make the Turmeric ganesha idol
Making the turmeric idol is as much a fun even as it is pious. It is up to you to decide which way you take it.
Making the dough :We need o make a firm but smooth dough to make the Ganesh statue.
Measure out one cup of wheat flour, half cup turmeric powder, one table spoon oil and mix well in a bowl. Add water a little at a time and knead into a smooth dough.

Festivties and naivedyums following Ganesh stapana

The Ganesh idol is usually kept for 11 days and regular pooja and prasad are a part of it. We have outlined a lot of what we do and the collection of naiveduyms in a post.
If you are running around and doing multiple things at the same time
will come in handy for prasad and double up as snacks for the run

Can we make the statue with just turmeric powder?

Yes, this is absolutely possible and considered pious. The dough is a bit harder to work with for kids as it breaks easily. Since the combination is only water and turmeric powder, it is a dry one with no sticky gluten like effect. However, if you are fairly familiar with the idol making, then it will not be too difficult to smooth the idol.
Stay connected
Making Ganesha idols at home are an actual privilege and a delightful time to spend with children creating. Since the turmeric dough is pretty much like play dough, make this easy Ganesha idol is perfect for little hands too. I agree it may not be perfect Ganesha idol, for us it is the thought behind it that counts.
If you are making the idol, leave us a note in comments or rate this post. We would love to hear from you.
Please do subscribe to this blog as we plan to bring forth easy recipes throughout this season.
Pin this for later
See you in the next post.
DIY Ganesh idol

BASAVA KAJJAM

✇mycurryveda
By: Shravani Abhishek

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

 Making the godhuma pindi undalu, tiny wheat flour balls requires huge amount of patience. The basava kajjam is a pasta porridge that is made fresh and it can be made within an hour. The undalu is the main player of the game, a tad high patience is required to say the least. Each grain of undalu is molded from a mixture of whole wheat flour individually using nothing but bare hands. 

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

  • Moong dal
  • Whole wheat flour
  • Jaggery
  • Milk
  • Nuts
  • Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

BASAVA KAJJAM

A divine and delicious moong dal and wheat flour balls porridge, which is sweetened with jaggery. An age-old recipe from the Land of Telangana.
Course Dessert
Cuisine Indian, Telangana
Keyword Bathukamma special, Porridge, Telangana cuisine
Prep Time 40 minutes
Cook Time 20 minutes
Soaking time 1 hour
Total Time 2 hours
Servings 4 Servings
Author Shravani Abhishek

Equipment

  • Saucepan

Ingredients

  • ½ cup Split moong dal
  • ½ cup Whole wheat flour
  • ¾ cup Jaggery
  • ⅓ cup Milk
  • ¾ cup Water
  • ½ tsp Cardamom powder optional
  • 2 tbsp Ghee optional
  • 1 tbsp Melon seeds optional

Instructions

Prepping

  • Wash and soak the moong dal for about an hour.
  • Take a mixing bow, add whole wheat flour, add water gradually and knead to make soft dough. (Similar to the Indian roti dough)
  • Cover the dough and let it rest for 15 mins.

Make the Tiny wheat flour balls

  • Take a wide plate and sprinkle some dry wheat flour on it. Now take a handful of dough at a time, take a tiny amount of dough to the size of moong dal/coriander seed and roll into a ball.
  • Now place the rolled tiny wheat flour ball on the plate with dry flour.
  • Repeat the process for the remaining dough.
    Note : You can skip this time-consuming process by rolling the dough into flatbread and then cut into diamonds.

Let's make BASAVA KAJJAM now!!

  • Heat a saucepan, add water and bring it to a rolling boil.
  • Now add in rolled tiny wheat flour balls, soaked and drained moong dal and give it a good mix.
  • Cover the pan and let them cook on a medium flame until the moong dal is fully cooked. This will take around 15 min.
  • Now add in milk, grated jaggery, cardamom powder (if using) and cook until everything is cooked thoroughly.
  • Heat a small pan, add ghee and once its hot add in melon seeds and fry for 30 secs. Add these roasted melon seeds to the cooked BASAVA KAJJAM.
  • BASAVA KAJJAM is done and it's all ready to be served. Dig in and enjoy.

Notes

  • You can skip the rolling of wheat flour balls and instead roll the dough into flatbread and then cut into diamonds using knife or pizza cutter.
  • If you want a vegan version, substitute the Regular milk with Plant based milk or you can just totally skip adding it. Also, do not roast the melon seeds in ghee, instead add them while boiling the moong dal.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.

KANDA GADDA BAKSHALU

✇mycurryveda
By: Shravani Abhishek

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

  • Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
  • Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
  • Cardamom – this is completely optional
  • Whole wheat flour – You can also use Maida / All purpose flour instead.
  • Oil
  • Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.
Course Dessert, Snack
Cuisine Indian, Telangana
Keyword Bakshalu, Stuffed flatbreads, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 Servings
Author Shravani Abhishek

Equipment

  • Griddle
  • Steamer

Ingredients

Stuffing

  • 3 Sweet potatoes
  • ⅓ cup Jaggery powder
  • ¼ tsp Cardamom powder

Dough

  • 1½ cup Whole wheat flour
  • 2 tbsp Oil
  • ½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

  • Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
  • Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
  • Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
  • If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
  • Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

  • In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
  • Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

  • Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
  • Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
  • Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
  • Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

  • Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
  • Now cook the Baksham both the sides until golden brown on medium heat.
    Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.

Serving suggestions

  • Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.

Notes

  • If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

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