Latest news with #Madras
India Today
3 days ago
- General
- India Today
IIT Madras invites JEE aspirants for campus demo days ahead of Advanced results
Indian Institute of Technology Madras (IIT Madras) is organising a series of Demo Day sessions for parents and JEE aspirants, offering a first-hand experience of the campus life, student experiences, and academic setup. These will be held in physical mode in different cities as well as online for those who cannot attend the physical institute informs that physical Demo Day sessions will be organised in Delhi, Mumbai, Bengaluru, Jaipur, Vijayawada, and Hyderabad. Other than this, an online session is planned to be organised on 3 June, where the IIT Madras Director Prof V Kamakoti, along with faculty and alumni, will answer academic and non-academic life questions pertaining to the programme is aimed at helping prospective students and their parents make informed decisions before the admission process. The members will learn about flexibility of courses, life on campus, and support mechanisms for students. IIT Madras has also introduced changes in the curriculum to offer more flexibility. The students can pick electives from any department, pursue a minor or switch to Inter-Disciplinary Dual Degrees (IDDD). Workshops for first-year students have been reinstated in the academic calendar, giving them two additional weeks of holidays.A compulsory recreation course has also been introduced for the first two semesters to encourage an active a step towards inclusive education, the institute has also added new categories of admission such as the Fine Arts and Culture Excellence (FACE) and Sports Excellence Admission (SEA), with two additional seats in every BTech and BS programme -- a seat for female Madras is also giving scholarships to students. Alumni and CSR partners are giving scholarships to all the BTech students whose family income is between Rs 1 lakh and Rs 5 lakh. SC/ST students are also exempted from tuition fees regardless of Madras is also launching the 'First Principles Teachers Award' to honour outstanding pre-university teachers who have made a strong impact on their students by teaching from first programs demonstrate IIT Madras's vision of making top-level education accessible and affordable to students with varied backgrounds.
Time of India
10-05-2025
- Entertainment
- Time of India
I'm grossly underutilised as an actor: Catherine Tresa
Over the years, has made her presence felt across the South Indian film industry with her striking screen presence and charming roles. But behind the image carefully crafted by the industry lies an actor hungry for more layered, meaningful characters — and a person drawn to ideas, philosophy, and humour in equal measure. Tired of too many ads? go ad free now As she prepares for the release of her next Telugu film Phani, Catherine opens up about what drives her, the labels she wants to break free from, and why facing a snake on set didn't faze her. Excerpts: 'Method or not, preparation matters' While Catherine doesn't strictly label herself a method actor, she does lean on elements of the approach when needed. "Playing rooted characters, especially in films like Madras, was a unique experience because it requires a deep understanding of the lives people lead before we can authentically portray them," she says. "Director made sure that Karthi and I spent time in the area north of Madras, where we participated in a two-week workshop. This was crucial for acclimatising ourselves to the environment and establishing a real connection with the setting. Karthi was easy to work with, and I believe this preparation had a significant impact on our performances." A still from the film Madras 'I've been typecast as glamorous, but I can do more' Despite having played a variety of roles across languages, Catherine feels she has largely been boxed into the glamorous heroine image. 'I feel that I'm grossly underutilised as an actor. I haven't yet been given the opportunity to evolve beyond that image. I truly believe I can do much more than just portray glamorous roles. Moving forward, I would love to take on projects where I'm the lead, allowing me to showcase a broader range of my abilities,' she says. 'I never cared about the language, only the connection' Catherine's multilingual filmography wasn't a calculated career move — it was simply instinct. Tired of too many ads? go ad free now 'Even before it became a trend, I never really focused on language. For me, it was always about doing films that had the widest reach — whether in Telugu, Tamil, or any other language,' she explains. 'I don't even speak most of these languages fluently. It's always been about connecting with people, and if our films manage to do that, I feel I've succeeded.' she adds. A still from Phani 'Phani was my most challenging role so far' In Phani, Catherine steps into her most layered and significant role yet. 'None of my previous roles compare to this in terms of depth and screen presence. It's the most extensive character I've portrayed,' she says. The film also came with its set of challenges — including a scene with a live snake. 'When it was time to film, the director's assistant held the snake very close to me. I was genuinely scared, but that fear helped with the acting. After the shot, I realised how close it was to my face. My director just smiled and said, 'You did it! That's the shot I wanted." 'Comedy is where my heart is right now' Catherine is now eyeing comedy as the next chapter in her career. 'I want to explore more comedy films. I love making people laugh because it brings joy to both them and me,' she shares. 'While I enjoy serious content during the day, I prefer watching lighthearted films to unwind and laugh at night. I believe my natural sense of humor deserves to be showcased on screen.' - Divya Shree
Hans India
09-05-2025
- Science
- Hans India
IIT-Madras launches first-of-its-kind career counselling podcast
Hyderabad: The Indian Institute of Technology, Madras (IIT-M) has launched a first-of-its-kind podcast series focused on career options for students in science and technology. According to the IIT-M, the podcast titled 'Prof. Mahesh Podcast. Future. Simplyfied' will air a new episode every week. It aims to inform students and parents of the exciting prospects in various disciplines and to simplify career choices in science, engineering, and technology fields. The podcast will be available on Spotify, YouTube, Apple Podcasts, and all major platforms. IIT-M said the new initiative reflects its mission to create impactful educational tools beyond the classroom. By providing credible, up-to-date guidance, 'Prof. Mahesh Podcast. Future. Simplyfied.' promises to become an essential resource for students, parents, and educators navigating decision-making in the modern STEM landscape. Supported by IIT Madras Global (the Office of Global Engagement at IIT Madras), the podcast will stand out for its educational depth, practical advice, and student-centric approach. It arrives at a crucial moment, as technology and career paths evolve faster than ever, leaving many young people searching for reliable guidance. Addressing a press conference on Thursday to mark the podcast launch, Prof V Kamakoti, Director, IIT Madras, said, 'We want to create pathways for bright students to be able to go into any discipline and make a difference to society by following their passion.' Congratulating Prof Mahesh Panchagnula on the podcast launch, V Kamakoti added, 'Prof Mahesh has been a fountainhead of ideas for the Institute. This latest venture spearheaded by him will fix the information asymmetry problem in the country, where parents and students are making decisions without fully realising the career potential in each discipline.' Highlighting the need for such podcasts, Prof Mahesh Panchagnula, who is also the Head of the Centre of Excellence on Sports Science and Analytics, IIT Madras, said, 'I want to take the stress out of career decision-making and help students, parents, and well-wishers make informed, confident choices. It is time to cut through misinformation and ensure that credible information is available to all stakeholders about different paths in science and engineering, especially in a growing country like India.' On Thursday, the first episode was aired, featuring Madhura Swaminathan (ISI Bangalore) speaking on 'Emerging Trends in Agricultural Intelligence-How Does Food Get on Our Table? and Balaraman Ravindran (IIT Madras) on 'Emerging Trends in AI and Data Science.' Prof Panchagnula said that the new podcast seeks to bridge the gap between academic aspirations and real-world opportunities by offering – Expert Interviews: Conversations with leading professionals and innovators; Student Q&As: Real questions answered, busting myths and clarifying doubts; Career Insights: Simplyfied breakdowns of emerging trends in India and abroad and it will have multilingual access with summaries available in Hindi, Telugu, Tamil, and English.
India Today
05-05-2025
- Business
- India Today
From Cricket to Chemistry: 5 free AI courses you can't miss from IIT Madras
IIT Madras has announced the introduction of five courses in Artificial Intelligence (AI) to be conducted through SWAYAM Plus. These courses, provided through the online platform, are to be offered at no cost. Any individual, be student, teacher, or working professional, can take advantage of 25 to 45-hour courses do not demand prior knowledge of AI. The only thing asked of the learner is general digital ability and a desire to Madras professor R Sarathi, the coordinator of SWAYAM Plus, announced these courses are compliant with the National Credit Framework and are appropriate to students from any stream - be it arts, science, or commerce. They can also be pursued for academic credit and aim to bring learning in AI within everyone's reach, he FREE AI COURSES BY IIT MADRASAI for Physics: This course reveals the utilisation of AI systems such as machine learning to compute physics problems. It includes laboratory and interactive learning in critical areas of for Chemistry: Students shall learn how AI can be utilised in researching chemical reactions and molecular behaviour. Python programming and real-world data sets shall be in Accounting: This is a course specifically designed for commerce scholars, where AI is being connected with accounting activities. Students will work on datasets and use Python for accountancy Analytics with AI: This course harnesses cricket information to educate about sports analytics. With Python, one will study actual matches and implement AI using Python: A basics course on Machine Learning and Artificial Intelligence. It introduces Python, algebra, statistics, and data last date to register is May 12, 2025, and interested parties can register via the following address: queries may be directed to pmu-sp@ IMPORTANT AI COURSES BY IIT MADRASIIT Madras, aside from its new SWAYAM Plus courses, also offers other important AI-related courses via NPTEL and include 'Artificial Intelligence: Search Methods for Problem Solving' by Professor Deepak Khemani, 'Machine Learning' by Professor Balaraman Ravindran, and a Deep Learning course on neural networks and courses like Natural Language Processing (NLP) and Data Science for Engineers include training on critical skills such as text analysis, Python coding, and courses are open to students and business professionals of any background, and no experience with AI is necessary.
Fox News
03-03-2025
- Health
- Fox News
3 soup recipes that are just like salads, as shared by chefs and authors
A warm soup is often the perfect match for cold days around this time of year. While a variety of soups can offer great flavor and texture, many are also quite nutritious – almost like a salad. Boston-based registered dietitian Meagan Curtell, MS, RD, LDN (@nutrition_by_meagan), even started a viral series on TikTok called "soups that are basically salads" — featuring soup recipes that are delicious and healthy. Below are three soup recipes shared by different chefs that are both delicious and great for your health. Dig right in! Hiranth Jayasinghe is the chef at New York City's Plant Junkie, a vegan restaurant that specializes in "100% plant-based comfort food." 1 medium onion chopped 1/2 cup medium diced carrots 1/2 cup medium diced celery 1/2 cup medium diced butternut squash 1/2 cup medium diced potatoes 1 can 28 oz diced tomatoes 1 cup French green lentils 3 tablespoons coconut oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes 2 teaspoons turmeric 1 tablespoon curry powder (Madras or Jamaican) 6 curry leaves (if available) 4 cups vegetable stock 1 can 14-ounce coconut milk 2 tablespoons lime juice Salt and pepper to taste Garnish ½ cup chopped cilantro (or scallions) Vegan yogurt if desired 1. Heat oil in a large pot or Dutch oven over medium heat. 2. Add onion and a pinch of salt. Cook until soft and lightly browned around the edges, approximately 8 to 10 minutes, reducing heat as needed to not burn. 3. With heat on low, add garlic, ginger, turmeric, curry powder and red pepper flakes. Cook, stirring until fragrant, about 2-3 minutes. 4. Increase heat to medium-high. Add squash, potatoes, celery and carrots. Sautee for 5 to 7 minutes until squash and potatoes soften. 5. Increase heat to high. Add tomatoes, lentils, stock, coconut milk, ½ tsp salt, and several grinds of black pepper. Bring it to a boil. 6. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until the lentils are tender, about 25 minutes. 7. Stir in lime juice. If the soup is too thick, add ½ cup more vegetable stock, repeat to desired thickness. 8. Serve in a bowl with a sprinkle of chopped cilantro (or scallion) on top. Add a dollop of vegan yogurt if desired. This recipe is owned by chef Hiranth Jayasinghe and was shared with Fox News Digital. Washington, D.C.-area chef and cookbook author Pati Jinich told Fox News Digital that it's "rare to find a pozole without any meat." Yet the mix of vegetables like zucchini and mushrooms "stand in" for the traditional pork or chicken in this dish. "I had been loyal to the bold, bright, festive red pozole since I could first hold a spoon and even had it at my wedding," she said. "But one bite of this velvety, smooth, nurturing green pozole allowed me to let a second type of pozole deep into my heart." ½ cup pumpkin seeds 1 teaspoon dried oregano, preferably Mexican 1 pound tomatillos (about 6 medium), husked, thoroughly rinsed, and quartered 1 pound poblano chiles (4 or 5), seeded and coarsely chopped 1 cup coarsely chopped white onion 1½ cups coarsely chopped fresh cilantro leaves and upper part of stems 1 garlic clove 1 cup water 3 tablespoons canola or safflower oil 1 teaspoon kosher or sea salt or to taste 8 cups vegetable or chicken broth, homemade or store-bought 3 cups cooked hominy (one 29-ounce can) or cooked dried hominy 1¼ pounds zucchini (about 3 medium), diced (4 cups) 1¼ pounds chayote squash (about 2), peeled and diced (4 cups) 8 ounces mushrooms, trimmed, cleaned, and diced 2 limes, quartered Chopped fresh cilantro Chopped white onion 4 radishes, halved and thinly sliced 1. Heat a small skillet over medium heat. Add the pumpkin seeds and toast for 3 to 4 minutes, stirring often, until they begin to brown and pop, like popcorn. Transfer to a bowl. 2. Toast the oregano in the same pan for 8 to 10 seconds, just until it goes from green to brown, stirring constantly and taking care not to burn. Immediately transfer to the bowl with the pumpkin seeds. 3. Place the tomatillos, chiles, onion, cilantro and garlic in a blender, add the water and purée until smooth. 4. In a large heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the green purée. It will sizzle, sear and smoke, which is what you want! 5. Add the salt and simmer for 10 minutes, stirring occasionally. The sauce will thicken and darken in color and the flavors will intensify. 6. Meanwhile, place the toasted pumpkin seeds and oregano in the blender, along with 3 cups of the broth, and purée until completely smooth. 7. Stir the pumpkin seed mixture into the simmering green sauce and reduce the heat to medium. Cover partially, as the mixture will splutter, and simmer for 8 minutes. Stir from time to time to prevent it from sticking to the bottom of the pot; it will be thicker and pastier on the bottom. 8. Add the remaining 5 cups broth and bring to a simmer. Add the hominy, cover partially and simmer for 10 minutes. 9. Stir in the zucchini, chayote and mushrooms, cover partially and simmer for another 15 minutes or until the vegetables are tender and the soup is thick and olive green. Taste and adjust the seasoning. 10. Ladle the pozole into bowls and serve, passing the garnishes on the side. This recipe is owned by chef Pati Jinich and was shared with Fox News Digital. In chef Joseph Hawke's upcoming cookbook, "The Man Cave Cooking Guide: How to Feed Your Family – and Yourself – with Love," the author and home cook shares a healthy alternative for winter that's similar to a cold salad in the summer. 2 tablespoons olive oil 1 teaspoon cumin seeds ¼ cup finely diced onion 1 clove garlic ½ cup mushrooms, cleaned and sliced 1 fresh plum tomato, diced 1 cup fresh spinach, chopped ½ cup bell pepper (green, red or yellow), chopped Kosher salt and grinds from a pepper mill, to taste Dash cayenne pepper or paprika 2 cups chicken broth (substitute vegetable broth for vegan/vegetarian option) 2 cups cooked (or 1 can) black beans, drained 2 stalks green onion, cleaned, trimmed and sliced 2 tablespoons cilantro cleaned, trimmed and chopped Optional heat: Up to seven whole green Thai chilis 1 cup brown rice (uncooked, see remaining instructions below) Sour cream or yogurt to taste 1. In a large saucepan or medium pot, heat the olive oil on medium-low heat. 2. Add the cumin seeds, then toss in the diced onion. If you like onion, feel free to add more than ¼ cup. This is the minimum to give it the intended flavor. This onion can be yellow, white or red. Use what you have. 3. Add the garlic, then add the sliced mushrooms. Cover and let the mushrooms cook. Uncover after a couple of minutes and stir, being sure to flip the mushroom slices for even frying. 4. Uncover and add the diced tomatoes, chopped spinach and bell peppers. If you're game for the chilis, add them at this time. 5. Season with ¼ teaspoon to 1 teaspoon (or 3 fat pinches) of kosher salt and crank your pepper mill at least five times. Be sure to knock your pepper mill before you put it down so you get the goodness into the pot. Also add the cayenne or paprika now (feel free to turn it up if you like spice). 6. Cover again to wilt the spinach and allow the tomatoes, peppers and spices to cook, stirring occasionally. The spinach, tomatoes and peppers will add liquid. 7. Uncover and add the broth as well as the black beans. Bring to a boil, then reduce to a simmer. The rice can be made in advance or concurrently while the soup thickens. 1 tablespoon butter (use olive oil for a vegetarian/vegan option) 1 cup uncooked brown rice 2 cups water, beef or chicken broth, or a combination thereof 1. Melt/heat the butter/oil. 2. Rinse the rice and place the drained rice in the butter/oil. 3. Turn the heat up and stir to coat the rice grains. 4. Add the liquid and bring to a gentle boil, then turn down and cover. Brown rice will need about fifty (50) minutes to cook fully. Be patient. Don't allow to boil over, move off the heat if it starts to, and don't be afraid to uncover and stir to see how it's progressing. 5. When the liquid is below the rice, keep the top on for the remainder of the time and as you get closer to the end of fifty minutes, feel free to turn up the heat until you can see the steam coming out from under the lid. For the last 3-5 minutes, turn off the burner and allow the rice to rest covered on a cool burner. 6. While the rice is cooking and the soup is thickening, line up your trimmed and cleaned green onions and cilantro and chop finely. This will be a garnish on the served soup. 7. Remove the sour cream or yogurt (plain, whole milk) from the refrigerator. If you eat dairy, this will be a dollop on the served soup. 8. Scoop some rice into a bowl and add the soup. Top with dairy, green onions and cilantro. This recipe is owned by chef Joseph Hawke and was shared with Fox News Digital.
