The incident had occurred on April 25 but the police had no leads in the case initially as the girl had become momentarily blinded after the chilli powder was thrown at her, the police said. The accused, Abdul Samad Sakhani (21) saw the young couple.She could only describe his height not appearance..MUMBAI: Thane police has arrested a 21-year-old man who, in his alleged frustration over his inability to get a girlfriend and anger against those who had a partner, had allegedly thrown red chilli powder in the eyes of a teenage girl at a time she was returning from a dating-spot where she was with a male friend the pretext of attending a dance class.nb-huayi.The police said that on the evening of April 25, when the victim, a 16-year-old Wholesale High titanium iron particles 0-2mm Factory girl, had met her male friend near Talao Pali under When the victim was on her way back home, Sakhani bought around 100 grams of red chilli powder, and after covering 100 metres of distance, he threw the powder on her face. The police zeroed in on the accused after scouring through more than 80 CCTV cameras’ footage, one of which showed him buying the chilli powder at a neighbouring shop

Add the makai atta and stir continuously.. Mix well and cook on medium flame for a few minutes.Add the green cardamom powder to the mix.Add chopped onions, and High titanium iron particles 0-2mm green chillies.Stir continuously till ghee separates from the mixture.Sarson Ka Saag with Makai RotlaIngredients:1 kg Washed and chopped mustard leaves1 tbsp Mustard oil1 tsp Cumin seeds1 tsp Mustard seeds1 ½ tbsp Roughly chopped green chillies1 tbsp Garlic paste1 tbsp Ginger paste½ cup Finely chopped onions¼ tsp Asafoetida½ tsp Turmeric powder2 tbsp Makai attaSalt to tasteGhee for garnishMethod:Boil enough water in a deep, non-stick panAdd mustard leaves and cook on high flame for four to five minutes, while stirring occasionally.When seeds crackle, add garlic paste, ginger paste and asafoetida and sauté on a medium flame for 30 seconds.Cook on low flame for further thickness.Add mustard leaves, turmeric powder, and salt.nb-huayi.Til Aur Gur Ke LaddooIngredients:2 cups lightly roasted sesame seeds2 cup grated jaggery¼ tsp green cardamom powderPure gheeMethod:Take grated jaggery and mix it with pure ghee.Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. so that it melts and reaches a fine, semi liquid.Heat oil in a non-stick kadhai and add cumin seeds.Blend in a mixer to a coarse mixture, using ½ cup of water and set aside.Finally, garnish with nuts and serve hot.Gajar HalwaIngredients:1 kg Carrots2 1/1 cup Boiled milkSugar to taste½ tsp Cardamom Powder3 tbsp Butter10 Almonds10 Pistachios10 CashewsYou can add other nuts like walnuts tooMethod:Wash, peel and grate the carrots.Heat it on a low flame Sauté.Add cardamom powder and nuts.Recipe courtesy: Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani.Set aside for two or three minutes to cool slightly.Strain using a strainer and drain well.Roll the mix into lemon size laddoos and serve.Once it starts thickening, add sugar and stir continuously.Refresh the leaves in cold water immediately and drain well again.Add milk and boil on low flame till thick.Drizzle ghee and serve hot.Let the mixture cool down to room temperature, and then mix it with the roasted sesame seeds