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Showing posts from November, 2009

Crunchy pad Thai

Crunchy pad Thai Prep: 25 minutes Cook: 7 minutes Makes: 4 main-dish servings 1 package (225g) rice noodle sticks (or angel hair pasta or thin spaghetti); 3 tbsp groundnut oil; 225g boneless chicken breast pieces, cut crosswise into smallstrips; 225g medium-sized prawns, shelled and deveined; 2 tsp minced garlic; ½ cup bottled pad Thai sauce or Thai marinade (or just combine ¼ cup lime juice, ¼ cup nam pla or fish sauce, and 2 tablespoon sugar); 1tbsp soya sauce; 3 large eggs, lightly beaten; 2 cupsfresh bean sprouts; 5 spring onions, sliced diagonally; ¼ cup fresh coriander leaves; ¼ cup salted roasted peanuts, chopped; lime wedges to seve 1. In large bowl, cover noodles with boiling water. Let stand 15 minutes to soften; drain and rinse under cold water; drain again. (If using pasta, cook as label directs and rinse with cold running water.) Return to bowl; toss with a tablespoon of oil to coat. 2. In large non-sticky work or deep pan over high heat, heat remaining oil til

Tandoori broccoli

Prep: 1 ½ hours (including marination) Cook: 15 minutes 2 large heads of broccoli 1 tbsp ginger paste 2 tsp garlic paste ½ tsp ajwain (carom) powder 2 tsp red chili powder 1 cup basin (chickpea flour) 1 cup yoghurt, low fat 3 tbsp oil 2 tsp salt 1 tsp yellow food colouring (optional) Roasted jeera and ajwain powder and mint chutney to garnish 1. Cut broccoli into medium-sized florets, leaving inch-long stalks. Prick all over lightly with toothpick. 2. Mix masala powders and pastes, yoghurt, besan, half the oil, salt, food colour. Marinate regularly to coat. 3. Pre-heat oven, grill or tandoor to 350f (175c). Thread coated broccoli on skewer. Grill 5 minutes. Baste with oil. Grill 2-3 minutes more. 4. Sprinkle jeera and ajwain; serve with mint chutney.

Nurturing Hobbies For Teens

Teenage is a carefree time when you have ample time to indulge in hobbies of your choice. Nowadays teens are so hooked on to the World Wide Web and TV that parents are struggling hard to get their teens involved in some hobby or the other. Teens have to realize that hobbies are good for them and could keep them away from harmful activities. Teens can learn so much about focus and accomplishment and motivate them. Here are few hobbies that teens can consider: Music Music is a wonderful hobby for teens and develops their creativity, self expression and boosts their confidence. First you have to decide what kind of instrument you want to play and then you could register for classes at a music instrument. Music is a wonderful way to unwind for stressed out teens. Collecting Many teens like to collect things over a period of years. Coins and stamps are the usual items that teens collect. There are many other ideas like collecting bookmarks, keychains, invaluable baseball cards, even posters

Dealing With Teen Pregnancy

Teen pregnancy is a traumatic and difficult issue a young person might experience interrupting school or college life and jeopardizing so many other plans. It creates feelings of fear and shame and the teenager goes through an emotional crisis. You may be faced with enormous stress and may feel that you are going to crumble under the pressure. You might feel that there is none to help and will blame you solely for your pregnancy. You cannot deny the pregnancy nor can you ignore which will only make the problems bigger and worse for you and your growing foetus.You will only be losing valuable time by not seeking prenatal care and counseling. You definitely need to make a choice depending on your circumstances. Teenage girls may become pregnant due to many different circumstances. Pregnant teens usually have to make changes to their lifestyle in order to have a healthy pregnancy.They may have to give up alcohol and smoking and restrict eating junk food which is a prerogative of all tee

Hamburger with grilled onions

Hamburger with grilled onions Prep: 10 minutes Grill About 8 minutes Makes 4 main-dish servings 4 (12-inch) bamboo skewers 550g kofta keema (fine mince) ½ tsp coarsely ground pepper 1tsp salt 1 large sweet onion, sliced Into ½ -inch rounds 4 hamburger buns, split 4 green lettuce leaves (not iceberg) 2 ripe tomatoes, thinly sliced Soak skewers in water for 15 minutes. Meanwhile, prepare barbecue for direct grilling over medium heat, or preheat ridged grill plate on medium heat until very hot. Divide meat into 4 equal portions; shape each into ¾ -inch patty. Handle as little as possible, or burgers will be tough. Sprinkle pepper and ¾ tsp salt on both sides. Thread 1 skewer horizontally through centre of each onion slice to help hold its shape. sprinkle onions with remaining salt. Place burgers and onions on hot grill; cook 8-10 minutes, turning over once. Cook thoroughly-to test if done, insert instant-read thermometer horizontally into centre of each burger. Burgers should reach an i

Corn Curry

Corn Curry Prep: 10 minutes Cook: 40 minutes Makes: 6 servings 3 medium onions, chopped 6 cloves garlic, peeled and chopped 2-inch piece ginger, chopped fine 3 green chillies, chopped 2tbsp dhania (coriander) powder ½ tsp haldi (turmeric) ¾ tsp salt 1-inch stick dalchini (cinnamon) 4 large black elaichi (cardamom) 6 tejpatta (bay leaves) 2 tomatoes, peeled and pepper 3tbsp oil 500g frozen or fresh corn kernels Chopped fresh dhaniapatta for garnish Combine all ingredients except corn and dhaniapatta. Saute 20 minutes. Add corn and cook another 20-25 minutes. Serve garnished with dhaniapatta.


"You may be sure when a man begins to call himself a REALIST, he is preparing to do something he is secretly ashamed of doing."-SYDNEY .H .ARRIS So that is what they are...realists. Facing the worst truths of their lives with a lie detector thrusted on to their beings...isn’t it just sending thrills down your spine??But the parliament isn’t exactly as thrilled about it as you and me."THEY FEEL THAT A PERSON REVEALING GRIMMY SECRETS OF HIS OR HER PRIVATE LIFE TO WIN BIG MONEY ON REALITY T.V IS AGAINST INDIAN VALUES AND MORALITY".-mail today,Saturday,July 25,2009. Apt??Or unacceptable? Does, not revealing secrets form a part of Indian values and morality finds it really awkward. How can we keep on relating issues and happenings which are either new to us or away from the league or which creates ripples on the surface of our Indian values? If we really want something to be stopped or if we desperately need to keep something away from the society, can’t we

The Vision for Swadeshi Library

Thursday, July 05, 2007 A library, a wish to own my own library is something that still keeps me alive and going. I have name in mind too...I even collect books have made a little collection so that one day...if ever and i know i will by the grace of god start my library...that collection will be quite useful... For that purpose i intend to create a charitable trust...which will run the library...this to ensure a smooth running of the library...and ensuring that its not treated as a business but as a mission... A mission to end ignorance in the world the bright knowledge which books give us. Yes that's one of the reasons..for starting the library... Another one is my teenage and now in my youth...i don't find any encouragement for young readers...the age when a reading habit should be developed my city i don't find any good library libraries a re not very encouraging..though useful but only in limited ways...the p

Russian Salad / Fried Chicken / Meat Loaf

Russian Salad Ingredients: Mayonnaise, fresh cream, boiled potatoes, carrots, French beans, peas, chopped pineapple Method: Chop carrots and French beans finely. Boil water with salt and sugar. Add French beans, carrots and peas in boiling water. Cook it for a few minutes till the peas are just done and over boil. When done, strain immediately and refresh by putting in ice-cold water so to retain their color. Mix all the boiled vegetables, boiled potatoes and fruit in a large bowl. Add salt and pepper to it. Mix mayonnaise with cream and pour it slowly over fruit and vegetable mixture. Mix lightly and check seasoning. Serve cold. Fried Chicken Ingredients: Dressed chicken, chopped onion, ginger, garlic, Worcester sauce, oil, black pepper, table salt, refined oil for deep fry Method: Remove and discard the skin of chicken, Grind together onion, ginger and garlic. Add pepper powder, Worcester sauce, table salt. Mix and blend this mixture well. Keep it aside for 10-15 minutes. Smear chic

Soy day TM Gujia

Soy day TM Gujia (High Protein/Low Fat/Vegetarian) Portion size: 2 pieces Serves: 3 Cooking time: 20-25 mins. Ingredients Refined wheat flour/maida 60g/1/2cup Ghee 10g/2 teaspoons Cold water 30ml/2 Tablespoons For filling Soy day™ granules 30g Khoa (crumbled) 30g Semolina/ Suji (roasted) 10g Desiccated coconut 15g/1 Tablespoon Chopped nuts (dry fruit) 1 Tablespoon Sugar 20g/ 4 teaspoons Syrup for coating (optional) Sugar 50g/3 Tablespons Water ½ cup Procedure Take maida in a plate, add melted ghee and mix lightly with fingertips. Add water, little at a time to ensure uniform hydration. Make stiff dough. Soak Soy day™ granules in plain water for 5 mins. Drain well. Prepare the filling by cooking khoa. Soy day™ granules for few minutes, turn off the flame and add roasted suji, desiccated coconut and dry fruit. Mix well, add sugar. Make six little balls out of the dough and roll into small thin rounds (puri). Divide filling into six equal portions. Add one portion of khoa mixture in the

Trout and Dill Fishcakes

Trout and Dill Fishcakes Prep: 15 minutes Cook: around 25 minutes Makes: 4 servings 4 medium potatoes 2 trout (or sole, bekti) fillets 3 spring onions 2 sowa saag (dill) springs 1 lemon 1tbsp olive oil A little maida Peel and chop the potatoes and cook in boiling, salted water for 6-8 minutes or until tender. Drain, return to the pan and mash. Preheat the grill to high. Grill the trout fillets for 8-10 minutes until cooked through and firm to the touch. Flake into pieces, removing any bones, then put into the pan with the mashed potato. Cut the spring onions into small pieces, chop the dill springs and zest the lemon. Add to the pan with the olive oil and mix everything together. Shape the mixture into eight small patties. Dust with flour and put on a non-stick baking sheet. Grill for 3 minutes on each side. Serve the fishcakes with a green salad or more mashed potatoes.


Granola Prep: 5 minutes Cook: 1 hour 5 minutes Makes: 4 servings 300g porridge oats 200g chopped nuts 25g til (sesame) seeds 100ml sunflower oil 5tbsp honey 100g raisins Preheat the oven to 140 o C. Put oats and nuts in a bowl. Gently heat oil and honey in a pan. Pour over oats and stir to combine. Spread on to a shallow baking tray and cook in the oven for 1 hour or until golden, stirring once. Cool briefty. Put in a bowl and stir in the dried fruit. Store in an airtight container it will keep for upto a week.

Seafood Spaghetti with Pepper and Almond Sauce

Seafood Spaghetti with Pepper and Almond Sauce Prep: 20 minutes Cook: 25 minutes Makes: 4 servings  1 small red pepper (capsicum)  1 red chilli  50g blanched almonds  2-3 garlic cloves  2tbsp red wine vinegar  350ml handful of flat-leafed parsley  Salt and pepper to taste  300g dried spaghetti  450g mixed prepared, cooked seafood such as prawns, mussels and squid  Put the capsicum and chilli under the grill and cook, turning occasionally, until the skin char and blacken. Cool slightly, peel off the skins. Halve, discard seeds, then put the flesh into a food processor.  Toast the almonds under the grill until golden. Chop the garlic. Add the almonds and garlic to the processor with the red wine vinegar, tomato juice and half the parsley, then season with salt and freshly ground black pepper. Blend until almost smooth, then transfer to a large pan.  Cook spaghetti in boiling, salted water accounting to the instructions on the packet.  Mea

Mango ambal

Mango ambal Prep: 10 minutes Cook: 10-12 minutes Makes: 4 servings 4 medium green mangos (peeled and cut into strips)  3tbsp mustard oil  2 red chilies  1tsp mustard seeds  4tbsp sugar  Salt to taste  Heat mustard oil. Drop in two whole red chilies.  After a few seconds, add mustard seeds. As soon as stop spluttering, add the mango. Fry lightly.  Add sugar and salt to taste. Continue cooking and stirring till the sugar turns brownish.  Add 3 cups water. Simmer 8 minutes. Check seasonings and take off the main course.

IF smoking is injurious, it is for everyone.

I had taken this picture zooming my camera from my window seat in a train i was traveling near Agra Cantt. station while travelling back from Kota. What was going through my mind at that point of time was the nonchalance of that unknown woman. She was lighting her bidi, sitting outside her home. But then what made me click the picture was the thing which upsets me is targetting the youth, the hypocritical behavior of people who have a problem if the young are smoking and say 'its okay' when they smoke. Now this woman in the picture is not young and urban or a woman living independently on her own. SO don't just target the young and independent for smoking. If smoking is an issue , don't say its bad when a young woman or a young smokes. One cannot say that 'these young women are into smoking because they are living alone, they have money to spend and noone is to stop.' This may be the reason but then what is the reason for the woman smoking in the pictu


EASY AND ADORABLE DECORATIONS These cookies can be hung on the tree if you remember to poke a hole at the top with a skewer before baking. If making as tree decorations, use icing that sets firm and non-sticky sweets. For a ‘leather-look’ fabric for gingerbread people to wear, try thin sheets of aam-papad tinted with a quality food colouring powder (such as Bush). Lay aam-papad sheets on greaseproof paper and paint on powder with watermoistened brush. Let dry before using. To cover a whole cookie surface, simply cut out with the same cutter you used for the cookie! If it doesn’t cut through, press to leave an imprint; then cut out shapes with kitchen scissors, as lightly with icing so it sticks; else brush on light syrup. ‘glue’ on candies, too, with dots of icing. COOKIE PEOPLE Why stick to gingerbread men ? Represent the veriety in humanity with a mix of sugar, spice and gingerbread folk! And let your children dress them up-prehaps a fruity saree for on

American bean soup

American bean soup Prep: 20 minutes, plus overnight soaking time for the beans Cook: about 1 ½ hours Makes: about 8 ¼ cups or first-course servings 450g dry white beans (cannelloni, haricot or similar); 2tbsp olive oil; 1 medium onion, chopped; 1 medium carrot, peeled and chopped; 1 medium celery stalk, chopped; 2garlic cloves, finely chopped 4 cups chicken or vegetable stock; 170g chunk ham (or chicken ham), cut into ½ -inch pieces (about 1 cup); 1 chicken stock cube (if using chicken ham); 1tsp jeera (cumin) powder; 1tsp paprika; salt to taste; ¼ tsp ground black pepper; 2 medium tomatoes, coarsely chopped; 1 cup loosely packed parsley leaves, chopped; 2tbsp fresh lemon juice Rinse beans under cold running water; pick out and discard stones and shrivelled beans. Place in a bowl with enough water to cover by about 2 inches. Cover and let beans stand at room temperature overnight. Drain and rinse. In 4-littre saucepan, heat oil over medium heat. Add onion and cook 8-10 minutes or unt

The best bhindi ever!

The best bhindi ever! Prep: 5 minutes Cook: 10-12 minutes Makes: 4 servings Don’t be skeptical as l was. Just try making it this way. It realy is the best way to eat this vegetable. Serve with hot rotis. ½ kg bhindi (chopped) 4tbsp oil Salt to taste Wash bhindi well and set aside to dry completely. Chop once dry. In a non stick work, heat oil. Toss in the vegetable. Cook well, stirring till done. Cook for 10 minutes. Take off the fire, sprinkle salt and serve immediately while still hot. If you want to add a variation, sprinkle with lemon juice and chaat masala, or serve the lemon wedges on the side.

Quick pancakes

Quick pancakes Prep: 10 minutes Cook: 20 minutes Makes: 4 snack servings 2eggs 3 tbsp sugar 4 tbsp cream (if not watching calories) ½ tsp vanilla essence 4 tbsp atta (wholewheat flour) 4 tbsp maida (flour) 4 tbsp rice flour 4 tbsp cornflour 1 tsp baking powder Milk to adjust consistency 4 tsp butter (or cooking oil) Beat together eggs, sugar, cream and vanilla essence; mix well. Sieve together flour and baking powder. Stir into eggs mixture slowly. Add milk for dosa-batter consistency. Heat non-sticky tawa; drop in a spoonful of butter. Remove from heat; lable out a large helping of batter; smoothe in circular motions (use the botton of a katori) till slightly thicker than a dosa. Cook, covered, on low heat about 2 minutes or till done. Turn over; cook for a minute. Repeat till batter is used up. Transfer to serving dish. Serve with a dollop of cream and honey.

Pear-and-apple pudding

Pear-and-apple pudding Prep: 10 minutes Cook: 35-40 minutes Makes: 5-6 servings 2 apples 4-5 small pears 2 bananas 2 eggs whites 3 tbsp honey ½ tsp vanilla essence 1 ¼ cups flour 1 tsp baking powder 1 ½ tsp cinnamon powder Peel fruits. Dice apples and pears. Cut up bananas into large chunks. Puree together into a smooth paste. Beat in egg whites, honey, vanilla. Sieve together flour, baking powder and cinnamon powder. Preheat oven to 1900 C (375o F). Grease an overproof flan (pie) dish. Combine fruit mixture with flour and bake 35-40 minutes, or till firm.

The ‘new’ Kofta

The ‘new’ Kofta Prep: `5 minutes Cook: about 25 minutes Makes: 4 servings 500g coarsely minced mutton ½ tsp saunf (fennel) powder Salt to taste 3 medium-sized onions ½ inch ginger, coarsely chopped 4-6 cloves garlic ½ cup tomato ketchup 3 tbsp oil 1 tbsp ginger –garlic paste 1 tbsp coriander powder 1 tsp red chilli powder 2/3 cup plain yoghurt ½ tsp garam masala powder 2 tbsp anardana (pomegranate seed) Dried or fresh Mix saunf and cinnamon powders and salt with mince. Shape into 12 balls. Keep aside. Peel and quarter onions; microwave on high 9900 w ) in 4 cups of water for 3-4 minutes (or cook on a high flame until water comes to boil and onions are soft). Remove onions; microwave meat in same water with garlic and ginger for 4 minutes at 900w. Grind onions to a paste; set aside. Beat yoghurt; add tomato ketchup and a little water to thin; keep aside. Heat oil in a heavy-bottomed frying pan add onion paste; cook till pink. Add ginger-garlic paste; sauté for a minute. Pour in yoghurt

Scaloppine di lamb pasanda

Scaloppine di lamb pasanda Having slipped on the penultimate rung of the social ladder, I now hang suspended with a loosening grip on the top rung. My feet dangle helplessly far below me and every time 1 get gripes in my stomach 1 know it is another battalion of climbers feverishly scurrying up, kicking my underbelly and fighting each other to discover if roe can somehow be at least boiled or poached since a bhurji or Bawa-style aukri would be sacrodegious . In an attempt to feel more acceptable to those upwardly-thrust socialites who look right through me today, 1 am dishing out a recipe that 1 conjured up with my friend Vittorio’s chef , at his castle in Alessandria, outside Milan. 750g pasanda of lamb, trimmed of fat and cut thin Seasoned flour oil for frying 20g butter 1 onion, finely chopped 250g button mushrooms 125ml white wine 125g Parma ham (or the best alternative you can lay your hands on), chopped Chopped parsley or watercress to garnish Cut

BBA (Semester -1ST )

Total No. of Question: 13] [Total No. of Pages: 02 J-3180[S-1036] [2037] BBA (Semester -1ST ) INTRODUCTION TO COMPUTER (BBA – 106) Time: 03 Hours Maximum Marks: 75 Instruction to Candidates: 1. Section A is compulsory. 2. Attempt any Nine question from section – B. Section- A

Roast garlic & mushroom cappuccino

Roast garlic & mushroom cappuccino Ingredients:- Olive oil 1 tbsp Butter 10g Chopped Garlic 2tbsp Chopped onions ¾ cups Sliced mushrooms 2 cups Cream 100ml Salt to taste Thyme pinch Vegetable stock 1 cup Method:- Heat the oil and the butter. Add chopped garlic to it. Cook on slow heat till lightly browned. Add onions and sauté. Add the mushroom, cook on high flame for 30 seconds, add thyme, followed by the vegetable stock. Bring to a boil, Skim, season to taste, add the cream and mix it all well. Cool the mixture and puree. Transfer the soup back into the pan, bring to a boil, put into a blender and churn till it’s frothy. Serve immediately.

Tomatoes Risotto

Tomatoes Risotto Prep: 10 minutes Cook: around 25 minutes Makes: 6 servings 1 small onion 300g cherry tomatoes 1 large rosemary 2tbsp olive oil 350g short-grain rice Salt and pepper to taste 4tbsp dry white wine 750 ml hot vegetable stock Finely chop the onion and halve the cherry tomatoes. Pull the leaves from the rosemary and chop. Heat the oil in a flameproof casserole and cook the onion for about 8-10 minutes. Add the rice and stir to coat in the oil and onion. Season with salt and freshly ground black pepper. Pour in the white well to mix. Bring to a boil, stirring, then cover and simmer the risotto for 5 minutes. Stir in the tomatoes and chopped rosemary. Simmer, covered, for a further 5-7 minutes or until the rice is tender and most liquid has been absorbed.

Fish ‘pepper steaks’

Fish ‘pepper steaks’ Prep: 5 minutes Cook: 10 minutes Makes: 4 servings 2 tbsp peppercorns, preferably a mix of black, white, green and pink 4 thick-cut fish fillets (any firm fish) 1 cup dry red wine (or 1 tsp balsamic vinegar mixed in 1 cup of fish stock) 1 tbsp red onions, finely chopped 1 tbsp butter 1 tsp salt Pinch dried tarragon/2 tbsp parsley Crush peppercorns lightly to just ‘crack’. Wash fish and pat dry; press peppercorns onto surface to cover. Heat a non-sticky pan on medium-high heat for five minutes – it should be really hot. Add ‘steaks’, increase heat to high , and sear for two minutes each side. If the pepper coat is disturbed by turning, sear on one side, then transfer fillets gently to grill and cook until done. Heat pan on medium fire. Add red wine 9or stock) and onions. Cook, stirring, till wine reduces by a third and onions are softned, for about two minutes. Stir in the butter, salt, balsamic vinegar (if using stock) and the crumbled tarragon. Spoon sauce over f

Meal in a stew

Meal in a stew Prep: 15 minutes Cook: 15 minutes Makes: 4 main-dish servings 1 large potato 100g French beans 100g cards 100g peas 4-5 garlic cloves 1 inch of ginger 2 large cloves 2 large onions, chopped or quartered 750g chicken, cut as you like ½ tsp salt ½ cup milk 1 tbsp butter Cut up potatoes, carrots and beans. Shell peas and shred ginger. Pressure-cook all the veggies and chicken, with salt and just enough water to cover, on low for 3-4 whistles. Leave till steam is dispersed. Transfer to serving dish, stir in cold milk, and top with a knob of butter. Serve alone or with plain rice.

Meaty vegetable soup

Meaty vegetable soup Prep: 25 minutes, plus soaking time Cook: 1 hour 50 minutes Makes: 8 main-dish servings 225g (1 ¼ cups) dry white beans; 1 tbsp vegetable oil; 1kg bone- in mutton snake, cross-cut into slices 1 ½ inches thick; 2 medium onions, chopped; 3 garlic cloves; crushed; 1/8 tsp ground clove; 4 large carrots, cut into ½ -inch pieces; 225g (half a small head) cabbage, cut into ½ -inch pieces (about 5 cups); 2 stalks celery, chopped; 4 ½ cups water; 1 ¾ cups mutton stock; 2 tsp coarsely ground black pepper; 3 medium (450g) potatoes, cut into 3/4 -inch pieces; 400g tomatoes, chopped; 1 cup whole corn kernels; 1 cup peas; ¼ cup chopped fresh parsley In large bowl, place beans and enough water to cover by 2 inches. Soak over night. Drain and rinse. In an 8-litre pot, heat oil on medium-high heat. Cook meat, in batches, till well browned; set aside. Reduce heat to medium; add onions (and a little oil, if you must); cook stirring, until tender, about 5 minutes. Stir in garlic


Total No. of Questions: 13] [Total No. of pages: 02 J-3008 [S-08] [2037] BBA (Semester-1 ST ) BASIC BUSINESS COMMUNICATION (BBA-104) Time: 03 Hours Maximum Marks: 75 Instruction to the Candidates: Section- A is compulsory. Attempt any Nine questions from Section-B. Section-A Q1) (15 x 2 = 30)

BBA (BB-405) (SO5) (O) (LE) (Sem. -4th )

Total No. of Question: 13] [Total No. of Page: 02 Paper ID [B0122] (Please fill this paper ID in OMR sheet) BBA (BB-405) (SO5) (O) (LE) (Sem. -4 th ) Time:03 Hours Maximum Marks: 75 Instruction to Candidates: Section – A is Compulsory. Attempt any Nine questions from Section-B. Section-A Q1)

BBA (BB-302) (S05) (O) (LE) (Sem.-3rd)

Total No. of Questions : 13] [Total No. of Pages : 02 Paper ID [B0113] (Please fill this Paper ID in OMR sheet) BBA (BB-302) (S05) (O) (LE) (Sem.-3 rd ) COST ACCOUNTING Time: 03 Hours Maximum Marks : 75 Instruction to Candidates : Section – A is Compulsory. Attempt any Nine questions from Section – B. Section - A Q1)