#mitha pan

[bhoomikakalam]

मंगलवार को करे ये अचुक उपाय -Astrobhoomi Bhoomika kalam

[lvbrdz]

ਇਕ ਘਰ (One Home: English translation below)

ਇਕ ਘਰ ਇਕੱਠਿ��ਂ ਬਣਾਉਣਾ ਸੀ ਨਾ ਓਹਨੂੰ ਚਾਵਾਂ ਨਾਲ ਸਜਾਉਣਾ ਸੀ ਨਾ ਇਕ ਤੂੰ ਹੋਣਾ ਸੀ ਇਕ ਮੈਂ ਹੋਣਾ ਸੀ ਇਕ ਵੱਖਰਾ ਨਜ਼ਾਰਾ ਆਉਣਾ ਸੀ ਨਾ ਤੁਹਾਡੇ ਕੰਮ ਤੋਂ ਵਾਪਿਸ ਆਉਣ ਦੀ ਉਡੀਕ ਰਹਿਣੀ ਸੀ ਨਾ ਬੂਹੇ ਦੇ ਖੜਕਣ ਦੀ ਬਿੜਕ ਲੈਣੀ ਸੀ ਨਾ ਤੁਹਾਡੇ ਆਉਣ ਤੇ "ਆਗੇ ਤੁਸੀਂ" ਬੋਲ ਫਰਮਾਉਣਾ ਸੀ ਨਾ "ਨਈ ਹਾਲੇ ਤਾਂ ਕੰਮ ਤੋਂ ਤੁਰਿਆ" ਇਹ ਆਖ ਕੇ ਤੁਸੀਂ ਮੈਨੂੰ ਚਿੜਾਉਣਾ ਸੀ ਨਾ ਦੁੱਖ ਡਾਹਢੇ ਸੁਣਿਆ ਉਮਰਾਂ ਨਾਲ ਚਲਦੇ ਨੇ ਤੁਹਾਡੇ ਨਾਲ ਸੱਬ ਭੁੱਲ ਜਾਣਾ ਸੀ ਨਾ ਥੱਕੇ ਹਾਰੇ ਨੂੰ ਬਾਹਾਂ ਚ ਲੈ ਮੈਂ "ਮੇਰਾ ਬੱਚਾ" ਆਖ ਬੁਲਾਉਣਾ ਸੀ ਨਾ ਮੈਂ ਹੁਣੇ ਨਹਾ ਕੇ ਔਨਾਂ ਤੁਸੀਂ ਮੇਰੀ ਕੈਦ ਚੋਂ ਛੁੱਟ ਜਾਣਾ ਸੀ ਨਾ ਗੁਸਲਖਾਨੇ ਚੋਂ ਆਵਾਜ਼ ਮਾਰ ਤੁਸੀਂ "ਓਜੀ ਤੌਲੀਆ" ਕਹਿ ਮੈਨੂੰ ਬੁਲਾਉਣਾ ਸੀ ਨਾ ਤੌਲੀਆ ਫੜਨ ਦੇ ਬਹਾਨੇ ਮੇਰੀ ਬਾਹ ਫੜ ਮੈਨੂੰ ਆਪਣੇ ਨਾਲ ਭਿਉਣਾਂ ਸੀ ਨਾ ਮੈਂ ਖਿਜਦੀ ਹੋਈ ਨੇ ਪਾਣੀ ਝਾੜ ਬਾਹਰ ਨੂੰ ਨਸ ਜਾਣਾ ਸੀ ਨਾ "ਰਸੋਈ ਦਾ ਸਾਰਾ ਕੰਮ ਪਿਆ ਤੇ ਇਹਨਾਂ ਨੂੰ ਲਾਡੀਆਂ ਦਾ" ਮੈਂ ਇਹੋ ਬੋਲ ਫਰਮਾਉਣਾ ਸੀ ਨਾ ਤੁਸੀਂ ਮੈਨੂੰ ਕੰਮ ਕਰਦੀ ਨੂੰ ਕਲਾਵੇ ਚ ਲੈ ਮੇਰੀ ਗਲ਼ ਨੂੰ ਚੁੰਮ ਜਾਣਾ ਸੀ ਨਾ ਮੈਂ ਅਚਨਚੇਤ ਹੋਏ ਵਾਰ ਤੋਂ ਥੋੜ੍ਹਾ ਘਾਬਰ ਜਾਣਾ ਸੀ ਨਾ ਫੇਰ ਮੈਂ ਸ਼ਰਮਾਉਂਦੀ ਨੇ ਅਲੱਗ ਹੀ ਸਰੂਰ ਚ ਕੜਸ਼ੀ ਨੂੰ ਕੜਾਹੀ ਚ ਤੇਜ ਘੁਮਾਉਣਾ ਸੀ ਨਾ "ਓਜੀ ਮੈਡਮ" ਚਾਹ ਕਿਥੇ ਆ ਮੇਰੀ "ਮੈਂ ਹੁਣੇ ਲਿਆਈ" ਆਖ ਫੁਰਤੀ ਨਾਲ ਹੱਥ ਚਲਾਉਣਾ ਸੀ ਨਾ ਆਪਣੀ ਚਾਹ ਤੁਸੀਂ ਪੀਂਦੇ-ਪੀਂਦੇ ਮੇਰੇ ਕੱਪ ਚੋਂ ਇਕ ਘੁੱਟ ਭਰ ਜਾਣਾ ਸੀ ਨਾ ਫੇਰ ਓਸ ਕੱਪ ਨੂੰ ਮੋੜਦੇ ਹੋਏ "ਏਨਾ ਮਿੱਠਾ" ਕਹਿ ਮੇਰੇ ਵੱਲ ਗੁੱਜਾ ਜੇਹਾ ਮੁਸਕਾਨਾ ਸੀ ਨਾ ਅਸੀਂ ਦੋਨਾਂ ਨੇ ਫੇਰ ਥੱਕੇ ਹੋਇਆ ਰਾਤ ਦੀ ਰੋਟੀ ਮੁਕਾਕੇ ਇਕ ਦੂਜੇ ਦੀਆ ਬਾਹਾਂ ਚ ਗੂੜੀ ਨੀਂਦ ਸੋ ਜਾਣਾ ਸੀ ਨਾ… -lvbrdz

Ik Ghar

Ik ghar ikatheya banaona si naa Ohnu chava nal sajaunja si naa Ik tu hona si Ik main hona si Ik vakhra nazara auna si naa Tuhade kam toh wapis aun di udeek rehni si naa Buhe de kharkan di birak laini si naa Tuhade aaun te "Aage tusi" bol farmauna si naa "Nai haale ta kam to tureya" Eh aakh ke tusi mainu chirauna si naa Dukh dhahde suneya umra nal chalde ne Tuhade naal sab bhul jana si naa Thake haare nu baha ch le Main "Mera Bacha" aakh bulauna si naa Main hune naha ke auna Tusi meri kaid cho shut jana si naa Gusal khane cho awaaz maar Tusi " oji tauliya" keh mainu bulauna si naa Tauliya fran de bahane meri bah far Mainu apne nal bhaiuna si naa Main khijdi hoyi ne pani jhaar bahar nu nas jana si naa "Rasoyi da sara kam peya Te ehna nu ladiya da" Main eho bol farmauna si naa Tusi mainu kam kardi nu kalave ch le Meri gal nu chum jana si naa Main achanchet hoye vaar toh thora kaabr jana si naa Fer main sharmaundi ne alag hi saroor ch Karshi nu karahi ch tej ghumauna si naa "Oji madam" chah kithe aa meri "Main hune liayi" aakh furti nal hath chalauna si naa Apni chah tusi peende peende Mere cup cho ik ghut bhar jana si naa Fer us cup nu morde hoye "Ena mitha" keh mere val Gujja jeha muskana si naa Asi dona ne fer thake hoyeya, roti kha Gurrih neend so jana si naa… -lvbrdz

One Home (English Translation)

We may have build a house together, no It must have been decorated with so much hope, no One would be you, one would be me A different scene would have emerged, no I must have been waiting for you to come back from work, no I must had placed my ear on the door to hear the knock at the door, no On your arrival "Hey, you arrived" I must have said, no "No, just left work." You may have annoyed me by saying so, no I heard that sorrow remains with us forever I may have forgotten all those sorrows with you, no I may have taken your tired self in my embrace And I must have called you "my child", no Saying to me "I am going to take shower" You may have escaped from the prison of my arms, no You then call me from bathroom And have asked "my towel", no You then have hold my arm under the pretense of holding a towel You then have soaked me a little with water too, no Angrily, I may have ran in an instant I must have removed water from my clothes with my hands, no "All the kitchen work is pending And you have time for this love-tease moment" I must have said exactly these words to you, no You may have hugged me from back when I was working in the kitchen and had pecked my cheek, no As I was caught off guard I may have become bit scary at that moment, no Then I may have blushed And in a different rhythm I may have swirled spatula faster in the pan, no "O madam" where is my tea? you asked me And I must have replied "just give me a quick second", no I may have started moving my hands faster in the kitchen, no While taking a sip from your cup and then showing if it was an accident You may have sipped next one from my cup, no Then turning that cup Saying "so sweet" Asking me "How come your cup is so sugary" You may have smilled a wicked smile to me, no We both then tired of the day We must have finished food quickly And together has slept in each others arms, no… -lvbrdz

[bhopatraoakshayya]

KONKANI KHAZANA-Konkani Recipes

Konkani Recipes: Indulging in the Delightful Konkani Sweet Dishes

Konkani cuisine is not only known for its savory seafood delicacies but also for its mouthwatering array of sweet dishes. The coastal region of Konkan offers a delectable range of desserts that showcase the region's rich cultural heritage and culinary traditions. In this article, we will take a delightful journey into the world of Konkani sweet dishes, exploring their unique flavors and ingredients.

Table of Contents Introduction to Konkani Sweet Dishes A Sweet Symphony of Flavors in Konkani Cuisine Traditional Konkani Sweet Recipes Patoli Modak Madgane Nevri Alle Belle Mangane Doodanche Fov Godu Phovu Madgane with Appi Mitha Pank Thaikile Ambat Patra Ni Ghodi Koormori Kakdiche Dangar Caramel Pudding Cooking Techniques and Tips for Konkani Sweet Dishes Conclusion FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet? Can I find Konkani sweet ingredients outside of the Konkan region? What are some popular vegan Konkani sweet dishes? Can I make these sweet dishes at home without specialized equipment? How can I incorporate Konkani sweet dishes into festive celebrations? Introduction to Konkani Sweet Dishes Konkani sweet dishes are a delightful reflection of the region's diverse cultural influences and local ingredients. These desserts beautifully blend traditional flavors with unique combinations of sweeteners, spices, and aromatic ingredients. Konkani sweet dishes are often enjoyed during festivals, celebrations, or simply as a delightful treat to satisfy your sweet cravings.

A Sweet Symphony of Flavors in Konkani Cuisine Konkani cuisine offers a symphony of flavors, and the sweet dishes are no exception. From the richness of coconut to the subtle notes of jaggery and cardamom, these desserts tantalize your taste buds with their distinct and aromatic profiles. The use of locally available ingredients ensures that each sweet dish carries the essence of the Konkan region.

Traditional Konkani Sweet Recipes Patoli Ingredients:

Rice flour Jaggery Freshly grated coconut Cardamom powder Banana leaves Ghee Instructions:

Prepare a smooth and pliable dough by combining the rice flour with just the right amount of water, achieving the perfect consistency for shaping the delectable sweet treats. Take a small portion of the dough and roll it out into a circle on a banana leaf. Place a mixture of jaggery, freshly grated coconut, and cardamom powder in the center of the rolled-out dough. Fold the banana leaf to enclose the filling and secure it with a thread. Steam the patoli for about 15-20 minutes. Remove from the steamer, let it cool slightly, and serve. Modak Ingredients:

Rice flour Jaggery Freshly grated coconut Cardamom powder Ghee Instructions:

Create a pliable and smooth dough by expertly combining the rice flour and water, ensuring the right balance of ingredients to achieve the desired texture that will form the foundation for your delectable Konkani sweet creations. Divide the dough into small portions and shape them into small bowls or cups. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Place a spoonful of the filling in each rice flour cup. Fold the edges of the cup to seal the filling inside and shape it into a modak. Steam the modaks for about 10-15 minutes. Remove from the steamer, let them cool, and serve. Madgane Ingredients:

Chana dal (split Bengal gram) Jaggery Coconut milk Cardamom powder Ghee Cashews and raisins (optional) Instructions:

Soak chana dal for a few hours and cook it until soft. In a separate pan, melt jaggery with a little water to create a syrup. Merge the perfectly cooked chana dal with the velvety jaggery syrup, skillfully blending the two components to create a harmonious and flavorful union, resulting in a delectable sweet dish that is sure to captivate the taste buds. Stir in coconut milk and cardamom powder. Cook the mixture on low heat until it thickens to a desired consistency. In a separate pan, heat ghee and fry cashews and raisins until golden. Garnish the madgane with the fried cashews and raisins. Serve hot or chilled. Nevri Ingredients:

Maida (all-purpose flour) Coconut Jaggery Cardamom powder Ghee Oil Instructions:

Prepare a dough using maida, water, and a little ghee. Divide the dough into small portions and roll them out into thin circles. In a separate bowl, mix freshly grated coconut, jaggery, and cardamom powder to create the sweet filling. Place a spoonful of the filling in the center of each rolled-out dough circle. Gently fold the supple dough over the luscious filling, expertly crafting a crescent-shaped delight that encapsulates the irresistible flavors within, ensuring a seamless seal along the edges for a visually appealing and tantalizing treat. Deep fry the nevris in hot oil until they turn golden brown. Remove from the oil, drain excess oil, and let them cool. Serve at room temperature. Alle Belle Ingredients:

Maida (all-purpose flour) Jaggery Freshly grated coconut Cardamom powder Ghee Banana Instructions:

Prepare a batter using maida, water, and a little ghee. In a separate bowl, mix jaggery, freshly grated coconut, and cardamom powder to create the sweet filling. Heat a pan and pour a ladleful of the batter onto the pan, spreading it out thinly. Cook the batter for a minute and then flip it over. Place a ripe banana on the half-cooked batter and spread the sweet filling over the banana. Fold the batter over the filling, covering it completely. Cook the alle belle on both sides until golden brown. Remove from the pan, let it cool slightly, and serve. These are just a few examples of the delightful Konkani sweet dishes that are enjoyed in the region. Each dessert showcases the rich cultural heritage and unique flavors of Konkani cuisine.

Cooking Techniques and Tips for Konkani Sweet Dishes Balancing Sweetness: Adjust the quantity of jaggery or sugar according to your preference for sweetness. Aromatic Spices: The use of cardamom, nutmeg, or saffron

Cooking Techniques and Tips for Konkani Sweet Dishes Aromatic Spices: The use of cardamom, nutmeg, or saffron adds a delightful aroma to Konkani sweet dishes. Use them sparingly to enhance the flavors without overpowering the dish. Fresh Ingredients: Opt for freshly grated coconut and quality jaggery to ensure the authentic flavors of Konkani sweet dishes. Regional Variations: Different regions within Konkan may have their own unique variations of sweet dishes. Explore the diverse flavors and techniques across the Konkan region. Presentation: Garnish the sweet dishes with chopped nuts, edible flowers, or a sprinkle of powdered sugar for an appealing presentation. Conclusion Konkani sweet dishes offer a heavenly blend of flavors that captivate the senses. From the indulgent modaks to the delicate nevris, each dessert carries the essence of Konkan's rich cultural heritage. So, embrace your sweet tooth and embark on a delightful journey into the world of Konkani desserts.

FAQs (Frequently Asked Questions) Are Konkani sweet dishes overly sweet?

Konkani sweet dishes are known for their balanced sweetness. The use of jaggery or sugar is usually adjusted to suit individual preferences. Can I find Konkani sweet ingredients outside of the Konkan region?

Some Konkani sweet ingredients may be region-specific, but you can often find substitutes or source them from online stores that cater to Indian sweets and ingredients. What are some popular vegan Konkani sweet dishes?

Vegan options in Konkani sweet dishes include dishes like Madgane (sweet lentil soup), Thaikile Ambat (sweet and tangy pineapple curry), and Caramel Pudding (made with coconut milk). Can I make these sweet dishes at home without specialized equipment?

Yes, Konkani sweet dishes can be prepared at home without specialized equipment. Basic kitchen utensils and cookware are sufficient for most recipes. How can I incorporate Konkani sweet dishes into festive celebrations?

Konkani sweet dishes are an integral part of festive celebrations. Serve them as offerings during religious ceremonies or share them with friends and family as a token of celebration. Indulge in the rich flavors and enchanting sweetness of Konkani sweet dishes as you explore the delightful culinary heritage of the Konkan region. Enjoy these desserts as a treat for special occasions or simply to satisfy your sweet cravings.

Happy cooking and relishing the flavors of Konkani cuisine!

[kashmiriproducts-blog]

Mouth Freshner; Kashmiri Mitha, Kashmiri Mint, Kashmiri Dhanadal, Kashmiri Mishriya, Kashmiri Sounff, Kashmiri Mitha Pan, Kashmiri Dhanasoun, Mukhwas, Dhanadal,  Sompu, Varyali, Sounff, Superfood, Bulk Orders, Global Suppliers,  www.kashmiriproducts.com

[mathabstract]

Chocolate Mitha Pan

[delvinadede]

Nama: Delvina Orchid

Kelas: X BRC 1

Lampor Keranda Terbang

Sinopsis:

Edwin dan Netta bersama ke dua anaknya yang bernama Agam dan Sekar kembali ke kampung halamannya di Temanggung Jawa Tengah. Netta ingin menyampaikan sebuah pesan untuk bapaknya dari almarhum ibunya. Namun ketika dia sampai malah mendapatkan kabar tidak baik bahwa bapaknya meninggal dunia tadi pagi.

Sampainya di kediaman rumah bapaknya, Netta disambut curiga oleh warga dan dianggap pembawa musibah karena kampungnya sedang dilanda teror Lampor, pencabut nyawa yang membawa keranda terbang. Edwin berusaha tidak percaya adanya Lampor namun banyak kejadian mengerikan muncul menghantui. Edwin mulai curiga bahwa ada rahasia besar menyangkut Netta yang tidak pernah diketahuinya. Apalagi ketika nyawa anak-anaknya terancam menjadi sasaran Lampor.

Ketika Netta menyerahkan diri ke Lampor yang bertujuan agar keluarganya tidak diganggui lagi tiba-tiba, dia teringat pesan ibunya " Kejahatan sebesar apapun akan kalah dengan cinta ". Akhirnya Lampor tidak mengambil Netta atau pun keluarganya.

Pra produksi

Sutradara : Guntur Soehardjanto

Produser : Chan Parwez Servia

Editor : Wawan I. Wibowo

Skenario : Alim Sudio

Bahasa : Indonesia dan Jawa

Tanggal rilis : 31 Oktober 2019

Lokasi Syuting

Temanggung

Yogyakarta

Kendal

Wonosobo

Shot dan angle

Extrime long shot

Ketika Agam dan Sekar bermain layang-layang di lapangan dan diutamakan pemandangan gunung dan sawah.

Extrime close up

Ketika Netta dan keluarganya sampai dan jalan nya macet, Netta dan Edwin keluar dari mobil Netta berkata " bang kata ibu kalo mau pinjam uang ke bapak saja ".

Pan Right

Pada saat yoyo membuka gudang dihutan ingin menyelamatkan Mitha yang ingin di serahkan kepada Lampor.

Pan left

pada saat Yoyo, Mitha, dan Edwin sedang mengumpat dan menunduk ketika Lampor datang.

Tilt up

Ketika Netta dan Edwin sedang saling menatap di pemakaman bapaknya.

Tilt down

Pada saat layang-layang Agam putus dan terjatuh di pohon besar.

Long shot

Pada saat Netta menyerahkan diri ke Lampor.

Close up

Pada saat Netta mengambil boneka masa kecilnya yang di kubur di belakang rumah bapaknya.

High angle

Ketika dukun sakti yang bernama bapak Atmo sedang memanggil Lampor di Air Terjun.

Profil pemainnya

Adinia Wirasti sebagai Netta ( lahir di Jakarta, 19 Januari 1987 )

Shofia Shireen sebagai Netta kecil

Dion Wiyoko sebagai Edwin ( lahir di Surabaya, 3 Mei 1984 )

Bimasena sebagai Agam

Angelia Livie sebagai Sekar

Nova Eliza sebagai Esti ( lahir di Aceh, 4 Juni 1980 )

Rendra Bagus Pamungkas sebagai Yoyo ( lahir di Kediri Jawa Timur, 21 Maret 1980 )

Annisa Hertami sebagai Nining ( lahir pada tanggal 7 Oktober 1988 )

Dian Sidik sebagai Bimo ( lahir di Surabaya, 11 Oktober 1979 )

Mathias Muchus sebagai Jamal ( lahir di Pagar Alam, 15 Februari 1957 )

Steffi Zamora sebagai Mitha ( lahir di Jakarta, 15 Desember 2000 )

Landung Simatupang sebagai Pak Atmo ( lahir di Yogyakarta, 25 November 1951 )

Djener Maesa Ayu sebagai Endro ( lahir di Jakarta, 14 Januari 1973 )

Perusahaan Produksi

Starvision

[agardenandlibrary]

Stupidly Long List of Cool Names I Find at Work

A: Avery, Ayres, Arcara, Aalaei, Anthem, Ayvan, Alexam, Amos, Avinoam, Aristo, Ada, Ashman, Ankyra, Arlantico, Ayala, Acharya, Auteri, Avrutin, Alton, Annesser, Ankenbrand, Amedeo, Avisa, Annemieke, Ashdown, Ardran, Avarona, Annetta

B: Bence, Bresnan, Bloodworth, Brandywine, Brendan, Bowker, Bryson, Bonvillain, Bachtell, Bohdan, Bayko, Bogdan, Barazesh, Bezalel

C: Carlander, Cassius, Cadence, Cayce, Ciaran, Canek, Caty, Corley, Charest, Chairas, Cathrene, Correll, Czaban, Caryn, Corinna, Cymetra, Cederoth, Cantrick, Cordera, Caligone, Casson

D: Droesch, Dilikrath, Doreni, Dargaye, Desoer, Dilyn, Derzko

E: Edenton, Einar, Edens, Emerson, Elena, Edmond, Erlewine, Eamonn, Elyria, Ellingson, Erez, Elsevier, Essilor, Eunjin, Edmiston, Eveland, Elzufon, Elzen, Edenfield, Ellyar, Ephram, Ehsan

F: Foran, Faelzer, Florey, Fern, Fleniken

G: Gravlin, Gheens, Groh, Galina, Galyn, Garlock, Grimvald, Garellek, Garrick, Gianna, Gabaeff, Gabrielides, Gerrow, Galchus

H: Hemingson, Hartwick, Hollis, Hietala, Hollin, Hawley, Hanavan, Harihar, Haseldon, Hayen, Hitchmoth, Houska, Hermida, Heraeus, Harniak

I: Ira, Ida, Ivo, Iman, Ilan, Iavarone, Ioulia, Ioannis

J: Jana, Jonas, Jessmyne, Judith, Jude, Jasan, Joswick, Jarom, Jarzyna, Jhalani, Joryn, Jarris, Jayma

K: Kayvan, Katha, Kellar, Kalan, Kenwyn, Kelvie, Keste, Kal, Kothari, Kansan, Kassity, Kassandra, Katona, Kalyan, Kayali, Korzh, Kakarla, Karczag, Karalena, Kolsin, Ketring, Kriton, Kasyan, Kasten, Kathir, Kerses, Kahlon, Kobrin

L: Linnik, Luciano, Laney, Liana, Landborn, Lacey, Leah, Leda, Larina, Lauroesch, Leodis, Lecaroz, Lyandres, Lucien, Lauka, Lyverse, Lisagar

M: Merminod, Mayra, Mitha, Mariah, Merritt, Mariana, Mai, Marrese, Meliah, Malani, Marandola, Mihai, Murgulescu, Magyar, Merle, Malagiere, Mellos, Matthyse, Maren, Malloray

N: Noelle, Nocera, Nicoletta, Nemeth, Nevas, Nazomi, Neala

O: Omeara, Orfetel, Ozga, Ouellette, Oren

P: Padraic, Petra, Perla, Pan

Q: Quin, Quaia, Quintairos

R: Rayiner, Razai, Rosemary, Reis, Roesel, Roanne, Riad, Rikala, Renzo, Ryter, Renwick, Rosaya, Roshia, Riecke, Raevska, Rhyan

S: Sayre, Sherene, Seyler, Scyler, Sonja, Sephton, Skyborn, Sonia, Suilleabhain, Seaborn, Sidney, Stormes, Soat, Simeri, Soreide, Stanek, Shannon, Samiyah, Sarvaiya, Sadaf, Scharven, Sivan, Saron, Shyr, Shain, Saavedra, Summerscales, Svihra, Soivilien, Shwayri, Sarika, Surovell, Sadun

T: Tor, Thalken, Taruins, Tamoka, Tanvi, Tenley, Tamsen, Teale, Todaro, Tramell, Tuan

U: Una, Uli, Ulana

V: Vanya, Viola, Vasmi, Vlahos, Vannette, Vyvyan, Vezeau, Valeyko, Vasvari, Veronick, Ventre

W: Willette, Walid, Woodin, Wicken, Weyl, Wispelaere, Waerig, Witthans

X: Xinlin, Xiyan

Y: Yenna, Yuridia, Yelena, Yael

Z: Ziva, Zaevion, Zidel, Zabriskie, Zeneca, Zado, Zonte, Zelar, Zylstra, Zehnder, Zosia, Zahra, Zinda, Zaghi, Zelbo

[mrinalsblog-blog]

MRINAL'S MAGIC-The Creator !

Vegetarian food is the ultimate choice of the future world...

Wednesday, September 8, 2010

Ore Bengali………tui Khabar er Sera

Ore Bengali………tui Khabar er Sera

The meaning of the above phrase: Oh! Bengali……you are best in Food culture…you are best in Football…you lost your everything……..in spending on foods and parties…..

It was a very old saying about a Bengali babu. Food has always been a weakness for Bengalis. In those days Bengalis used to spend a large amount of money just for the sake of food. A Bengali babu has never hesitated in throwing a party to others, and if for the sake of it, they had to exhaust all their wealth they never did minded at all. Not only in marriage ceremonies, any occasion to them was a party time and in these parties lavish expenditure on food reduced many to a popper. Bengalis have been winners in all the delicacies they have presented to the world. Not just mutton, fish and vegetables but the variety of confections and array of fruit dishes have always overawed the gluttons of the world.

Fish has always played an important role in Bengali culture.”Maach Bhhat Banaye Bangali” or “Mache bhate khanate Bengali” these phrases describes the intimacy of fish in Bengali culture. Also it should be noted that fish is very nutritious as well as it’s a good source of protein. It is the most reliable source of protein for over one million people all over the world. Fish is among the most common food allergens.

There are lots of variety of fish that adheres to the Bengali culture. The most famous being Hilsa fish (Ilish) and Lobster (Golda, Bagda).Other famous fish includes Tengra, Parshe, Pabda, Gurjawali, Arr,Gule,Pakal,Kajri,Telapiya…..to name a few.

Some famous fish dishes include Ilish macher sorshe paturi(Hilsa fish in mustard curry binded in banana leaves), ilish maach bhappe(Steamed Ilish),ilish mach kancha kumror jhool(Hilsa with pumpkin),Ilish macher kaachkola diye jhool(hilsa fish with kacha kela),Daab chingri(Prawns with Coconut),Chitol macher Muitha(Chitol fish recipe),Mourala Batichochori(Mourala delicacy), Rui Macher Golap Soru(Fish and Rice cooked together), Koi Macher er horogouri , Koi macher Ganga Jamuna…..and lots of more.

In both parts of Bengal (West Bengal and East Bengal-Bangladesh) fish forms the main recipe. Typically in Bangladesh there is special variety or style of cooking fish. Particularly Chattagram (Chittagong), Lakhipur

these sea facing areas dry up the fishes and cook them with Brinjal and potatoes. This variety is known as “Shutki”. It is a complete East Bengal delicacy. In Dhaka people are more fond of Hilsa and other fishes. In fact the most famous recipe of fishes comes from Dhaka.

A Bengali marriage without fish dishes is incomplete. In marriage special fish dishes include “Rui Macher Kalia” (Rui Fish Curry), “Macher Matha diye Dal” (Dal with Fish Head), “Bhetki Paturi” (Bhetki in Mustard Sauce), “Chingri Macher Malaikari” (Prawns in Coconut curry), “Rui Posto” (Rui in Khus Khus curry), “Ilish Paturi” to name a few. In modern days new dishes like Fish Butter Fry or Fish Orley are also considered.

Fish apart from being taken as food is also considered to be pious. In Hindu culture it is widely used during Saraswati Puja (Jora Ilish’er Bhog). In famous Kali Temple in Kolkata as well as in Dhakeshwari in Dhaka fish is offered to Devi Kali. Fish is often considered as Lakshmi according to Hindu Tradition. In Bengal, before going out of their homes people like to see a fish as because it is considered a lucky one.

Apart from fish, Mutton is a favourite food of Bengal. Some of the mutton dishes include “Kosha Mangsho”( Mutton Curry), “Koch Pathar Jhol” (Mutton Thin Curry), “Mutton Chap in Bengali style”, “Mangshor Jhol” (Mutton Stew) , “Bhojoharir Mangsho” (Mutton dish by Famous imaginary Bengali cook named Bhojohari Manna), “Mangshor Patla Jhol” (Special Mutton Curry) , “ Mutton Dakbanglo” (A dish of Mutton Served during the British Raj), to name a few. Mutton is a must in a Marriage. Mutton is offered to Devi Kali by giving ‘Bali’ to the Devi. So in religion it takes an important place.

Chicken does is not included in traditional Bengali food list. In olden days Hindus of Bengal strictly avoided chicken. But Muslim Bengalis used to have chicken. But with the advancement of days people started to take up chicken. Also with the rise up in cost of mutton chicken is a replacement for mutton.

Favorite chicken dishes includes “Murgir Jhol” (Chicken Curry), “Kosha Murgi” (Chicken Dry Curry) ,” Bon Murgir jhol” (Jungli Murga) to name a few.

Other Non-Veg foods includes Crabs (Kankra), Moluscles (Geri). There is a famous crab dish called “Digama sahib er Kankra”. This crab dish was eaten by Vasco Da’ Gama.

Beef forms an important part in Muslim Bengali culture. During Bengali New Year they cook a very special dish known as “Goru kalia”. Also favorite beef dishes include “Beef Kosha”, Beef Cutlet”, “Beef Chop”. “Beef Biriyani” …to name a few.

There is lot of Non veg Bengali foods. But there are lots of veg foods too. These Bengali veg foods are very important. In a typical Hindu Bengali home a widow is forbidden to take Non-veg foods. So, it forms an important diet for a Hindu widow. Some great traditional Bengali veg foods include “Potoler Dolma” (Parval preparation), “Dhoka Dalna” , “Labra” (Mixed Vegetables) , “Ghoogni”(Matar Sabji), “Aloor Dum”, “Niramish Chochori” (Mixed Vegetables) , “Lau Borir Ghanto”(Lauki with Bari), “ Mulo Ghonto”, “Cholar Dal” (Chana Dal), “Sona Muger Dal”(Moong Dal), “Mochar Ghonto” , Shukto, to name a few.

A very famous dish in Bengal is Posto (Poppy seeds). It can be made with Vegetables like Aloo, Cauliflower, Bhindi, Taru…etc It is also prepared with Mutton, prawns or Chicken. Bengalis really love posto.

Biriyani is not a traditional food in Bengal but Pulao is prepared in al over Bengal. Although, In Dhaka-Bikrampur there is Biriyani called Dhakai Biriyani. In Bengal people used to take just plane rice and Mutton or fish. Khichri (Khichuri) forms a very traditional food in Bengali culture. It is taken during the monsoon season with Beguni or Ilish Bhaja and pappar, Achar. Kichuri is also served as an “Asthumi Bhog” during the famous Durga Pujas.

There are varieties of breads and snacks or starters in Bengali. Luchi is the most famous bread. It is served traditionally with “Kosha Mangsho” or Aloor Dum or Cholar Dal. Dhakai Paratha is a famous paratha variety. Paratha in Bengal is also served with “Kumro’r Chakka” (Pumpkin Sabji). Snacks include “Beguni, Allor Chop, Mochar Chop, Kabiraji, Hingche Chop, Cutley”…..and lots of more.

There are lots of varieties of chutneys is prepared in Bengal. This includes Chalta Chutney, Mango Chutney (Fatik Jhol), Amra Chutney, Jalpai Chutney…and many more.

Bengali sweet is famous all over the world. In whole of Indian subcontinent no other place for sweet. The traditional Rassgulla (Rossogolla) was first invented in Dhaka by Nabin Chandra Das in 1765 AD. However in 1782 when he shifted his base to Kolkata, Rasgulla became a part of Kolkata. In 1852, Bishnu Charan Guin invented a sweet and named it after Lord Canning’s Wife Lady Canning. With the passage of days it camed to known as “Ladicanne”. Other sweets include Dahi(Doi)(Molla Chowk), Monohara(Janai),Lengcha(Shaktigarh), Rosmalai(Commila), Pantua(Ranaghat),chomchom(Kolkata),Jora Mundi(Krshnanagar),ChanaBora(Midnapore),Golap Papri,Suji Halua,Sandesh(Dhaka , Kolkata),Patishapta(Faridpur),Payesh(Kheer), Zarda, Pithe(During Winters),Shor Bhaja(Murshidabad)…and there are lots of lots of more. These are just a few.

At the end of everything Pan formed an important ending of a Bengali feast. Pan is traditionally served with Chun (Chuna), Khair (Katha), Supuri (Supari), Mitha Masala, Chaman Bahar, Elaichi, Gulkand, Chatni.

Some Famous Dishes from Different Districts of Bengal:

Ilish Paturi (Dhaka-Bikrampur).

Chitol Mitha and Kalia (Faridpur).

Shutki (Chittagong, Narayanganj, lakhipur, Noakhali, Barishal, Patuakhali).

Mangsho kosha (Kolkata)

Chingri Bhate (Murshidabad).

Chingri Malaikari (West Bengal).

Ilish Bhate (Mymensingh , Sylhet)

Dhoka (West-Bengal)

Posto (Bengal)

Kopi Chochori (Tangail).

To name a few……………………………………………

But in these days people are too busy to make this preparation. So, they are inclining towards these bogus pizza and burgers. New generations are totally unaware of these foods. They even, haven’t heard the names. Bengal is losing its culture and if it goes on in this manner, it will not take too much time when these foods will be in the pages of history. However, apart from Bengali foods Bengali are now consuming varities of food. Including Punjabi, Chinese, Italian, Mexican…etc

“Ore Bengali roili na je tui Bengali…..maach bhat chere dhorli le je biliti khana”

(Oh! Bengali……..you are no longer a Bengali……..For the sake of continental food you have forgotten your culture. You have stopped eating Fish and rice for the sake of Pizzas and Burgers).

Post Contributed By:

Mrinal Kanti Chakraborty

Contact Cell: +0918335020843

Mrinal Kanti Chakraborty

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[auliachair]

Lebaran kite maapan. Semoga segala amal diterima, doa dijawab segera. Disclaimer: tiati baca ni caption bisa bikin mulut ente pegel. "Kalo orang tua udah kaga ada, ngumpulnya ya di anak paling tua," kate babe aye. Lah iya ya rame, nyak aye bisa nyampe 9 besodara, ayah aye berlima. Ya kalo ngumpul masih rame ye. Tapi aye entar bedua doang. Eh itu juga kalo kite panjang umur 😂 kan kaga ada yg tau jg yak. Tapi ya intinye, kumpul2 dah ama keluarga selagi mampu dan ada umur. Btw, boleh ye aye anggep view/like di post ni sebagai penerimaan maaf dari kalian untuk aye. Kalo-kalo kite kaga ada kesempatan untuk ngobrol atau ketemu lagi yekan. Kalo udah sama2 ikhlas dan maap-maapan pan enak. In syaa Allah tinggal minta ampunan dosa yg laen aje gt. Tp kalo bisa ni, biasain dah yak maapin orang2 sebelum tidur. Ni momen maap-maapan bukan lebaran doang pan. Yaude deh gitu aje. Salam-salam ni dari aye dan keluarga besar. Semoga Allah mau nerime segala amal ibadah kita kemaren dan yg akan datang. Rugi bener kan udeh ngelakuin ini itu kalo kaga diterima. Gmn cara taunye? Kalo ngutip perkataan Ust. Umar Mitha, tanda amal ibadah kite diterima tu kite jd makin pengen ngelakuin banyak ibadah. Jadi makin ngerasa selalu kurang gt beramal salih. Semoga kaga ngaji di Ramadhan aje, semoga kaga dengerin ceramah pas deket ama die aje, semoga kaga ke masjid pas jumatan aje. Aamiin aamiin allahumma aamiin. Maap maap ni kalo lidah ente beneran pada pegel, pan udah diingetin di awal. Wassalam 🤣 Rabu, 5 Juni 2019/1 Syawal 1440H https://www.instagram.com/p/ByiR3k1hChmrLcim3NFZ073VmG8KJ1RXtYdhHA0/?igshid=10qxp1ot5j3ka

[ghasitaramgifts21]

Best Diwali gifts for colleagues at Ghasitaram

India is a land of food and gourmet food. There is a saying that Indians live to eat and eat to enjoy. Sweets are an integral part of every Indian ritual whether they are Weddings, anniversaries, birthdays, baptisms, parties, etc. You need a "mitha" to celebrate. From tiny 'Galis' in Chandni Chowk to Kau Gali in Mumbai, all dining destinations are the ultimate Indian paradise. The diversity and flavors of the cuisine available in India are unmatched anywhere else in the world. Here, we will discuss buy Diwali gifts for colleagues at Ghasitaram.

Diwali is one of India's most popular festivals and is celebrated with great enthusiasm all over the country. It is a festival of lights, also known as Deepavali. The festival is celebrated with delicious food, crackers, and gifts to familiar and close friends, worshiping Goddess Lakshmi to invoke divine blessings.

Ghasitaram Brand

The Ghasitaram name has been synonymous with good food for over 100 years. They have put a lot of time and effort in researching and developing sweets and dishes from all over North India. Sudhir Bajaj is the Owner of the Original Taste, Ghasitaram Sweets. Ghasitaram Sweets & Gifts was founded in 1916 in Karachi, Pakistan. The brand name is Gasitaram as the company was founded in Karachi, Pakistan by the late Sri Gasitaramji Bajaj.

Ghasitaram’s experience, skills, and personal commitment to service are embodied in its planning, innovative menu selections, and meticulous execution of arrangements so that your event is coordinated with clockwork precision. It plays the perfect host so you can ponder the good news later. Every occasion has different importance and meaning. What stays common in those events is an aftertaste. Whether it's a corporate meeting, a wedding hall, or a social get-together party, food is always a hot topic of discussion. Ghasitaram caters for all events and delivers an unforgettable taste.

Diwali gifts for Colleagues

Ghasitaram Diwali Gifts Sweets- Kaju Sweets Assorted Box

Ghasitam Assorted Dryfruit Mithai Diwali Sweets Gift Box

Cashew Gift for Diwali

Ghasitaram Gifts sugarfree Assorted Diwali Mitha

Ghasitaram Gifts Sweets - Mawa Barfis Box

24 Premium Diwali chocolate gift pack

 L10 Jumbo Diwali gift Dry fruits

From corporate and wedding gift selections to signature items and culinary dining, it offers gifts and concepts for every occasion. It offers Pan World Gifts, Mitai, Chocolate, Mango, and Dried Fruits on Diwali, Dussehra, Raksha Bandhan, Ganpati, Holi, Christmas, New Year, Valentine's Day, and other holidays. It is known for supplying fresh products using the best ingredients and preservative-free recipes to maintain brand quality and provide exclusive products to its vast-customer base. The products are made from high-quality raw nuts.

Exotic Dried Fruit Sweets are made from the finest moderately sweet Goan cashews, coated and filled with dried fruit. This mitai is specially packaged using Italian technology for added durability. Beautiful gift boxes containing the finest cashews, almonds, raisins, pistachios, figs, and dried apricots will be on display. All of these dried fruits are vacuum-packed and nitrogen purged to preserve freshness. Contact us for the best Diwali gifts for colleagues!

[crazybakery22]

TOP 5 TYPES OF NAMKEENS TO RELISH AT TEA-TIME

Snacks are smaller portions of food consumed between meals than our regular meals. We all eat nutritious and wholesome snack foods to maintain weight and overall health. Evening and tea-time snacks are popular not only in India but in many other countries around the world. When it comes to namkeen, there are many lip-smacking foods to choose from, and many of us have a habit of eating nourishing and healthy snacks to stay energetic and active throughout the day.

Crazy Snacks Pvt Ltd, the best bakery in Gorakhpur, presents several namkeens that satiate your hunger and gratify your taste buds. They are healthy, hygienic, delicious, and easy snacking solutions. Among many, let us look at the top five namkeens from Crazy Snacks to relish at tea-time.

Salted Peanut

Salted Peanuts from Crazy Snacks are handpicked and processed using a unique roasting technology for a uniform roast and crunchy bite. An ounce of these peanuts provides sufficient energy that is beneficial for every day’s active lifestyle. It is ideal for travel, office snacking and even post-workout snacking. Peanuts are high in protein, fibre-containing nutrients, minerals, antioxidants, and vitamins, all of which are necessary for good health. Consuming salted peanuts as an evening snack is one of the healthiest ways to satisfy your evening hunger.

Hara Matar

Slow-roasted green peas are sprinkled with salt to perfection for a unique and irresistible snack. Green peas roasted in a pan or an oven are a clever and tasty way to get kids excited about eating vegetables. They are healthy, portable snacks for both children and adults. Green peas have a sweet flavour that is enhanced when roasted. The crunchiness is a bonus that helps the peas feel like a fun snack rather than a healthy vegetable. The lip-smacking Hara Matar is a delicious, healthy, and easy tea-time snack.

Aloo Bhujia

Aloo Bhujia is a popular side dish that goes well with almost any Indian dish. Breakfast recipes like Poha and Upma, as well as evening snacks like eating it with a sandwich or a samosa. Every food eaten with Aloo Bhujia comes to life. Aloo Bhujia is a crunchy deep-fried besan and potato sev (noodle) with additional spices and flavours. You can also use Aloo Bhujia in an Indian dish called 'Aloo-Sev ki Sabzi,' which tastes divine!

Dal Biji

Dal Biji is yet another combination of high-quality ingredients and delicious flavours. The flavorful combination of muskmelon seeds, brown lentils, and fried gramme flour noodles makes this dish one to remember. A Dal Biji is a delicious and scrumptious combination of flavorful spices and a healthy dose of tastiness. It is a recipe that has been passed down through generations, and it has a distinct and authentic Indian flavour.

Bikaneri Bhujia

Bikaneri Bhujia was the first namkeen to be imagined and developed in India. Originating in Bikaner, Rajasthan, and made with graham flour and moth beans, it is a medley of mixed flavours that swarms Indian stores. Crazy Bikaneri Bhujia, available in airtight pouches, is a great evening snack, tea-time snack or for on-the-go snacking at any time.

Besides these, Crazy snacks, the best namkeen manufacturer in Gorakhpur, offers varieties of innovative namkeens that equally serve as the best tea-time namkeens. These may include Navratan Mixture, Laiya Mixture, Kashmiri Mixture, Diwana Mixture, Crazy Mixture, Kaju Mixture, Khatta Mitha, Garlic Bhel, Diet Chiwda, Ratlami Sev, Sev Murmura, and Punjabi Tadka.

Conclusion

In India, over 1000 snacks and Namkeens are sold based on their taste, texture, aromas, and sizes. Namkeen Snacks, whether Indian or ethnic, are ideal and popular delicacies to enjoy at tea time. Crazy Snacks creates a variety of Namkeens that is a flavorful delight with a combination of premium quality ingredients and tastiness. To purchase our Crazy Namkeens, go to our website and click on the Buy Now button.

Resources: https://crazybakery.in/buy-now/blog/Top-5-Types-of-Namkeens-to-Relish-at-Tea-Time/

[robortwilson421]

Khaike paan benaras wala, Dilbahars ke saath kholiye swaad ka taala! Bring home our exciting paan flavors exclusively from www.dilbahars.com – Pan Supari, Pan Mix, Pan candy, and much more! View more products: https://dilbahars.com/product/mitha-pan-supari/

[canalalentejo]

Vice-presidente do Chega : "Os aficionados podem estar descansados"

Vice-presidente do Chega : “Os aficionados podem estar descansados”

Após a escolha de Cristina Rodrigues, ex-deputada do PAN, para integrar o gabinete parlamentar do Chega, situação essa que foi alvo de muitas críticas, que levaram à desfiliação de muitos militantes num espaço de pouco tempo, Gabriel Mitha Ribeiro, vice-presidente do Chega, afirma que ” Os aficionados podem ficar descansados”. O deputado, no passado dia 24 de abril, este presente na inauguração…

[fmcg-company]

How Pan Masala is Good Old Pan in Dry Form?

The popularity of pan has grown over the years as it is available to the aficionados in many varieties. It all depends on the creativity of pan sellers and he can make delectable concoctions from ingredients like chocolate, ice-cream, ice or dry fruits etcetera. One needs to check out the menu of a popular pan outlet and order a pan of one’s choice. A pan seller may even be able to customise a pan if there is a special requirement. Fancy names are given to pans like chocolate pan and fire pan to make them attractive. And there are traditional paans like banarsi pan and elaichi pan.

Meetha paan in different flavours are an all time favourite for women also. Because of its popularity among women, it is called ‘ladies special’. Customers demand flavours like mango, strawberry, pineapple, fruits and grapes.

If you are a paan lover, you may have not checked out these fancy paans. Probably, your local pan seller doesn’t have the expertise to prepare the concoctions you would really want. Then, you can try the pan masalas that are available easily. Being a dry form of pan, pan masalas are an option that can be as enamouring.

On top of that, paan masalas have exotic ingredients that make them alluring. Sandalwood oil, ruh kewda and rose essence make these paan masalas as good as the special pan that your favourite panwadi will prepare for you. In a way, people are now preferring a pan masala over the wet paan as it is easy to consume and carry.    

A sweet pan masala is as pleasurable as the meetha paan because it has the choicest ingredients including dates. Because of the fine ingredients, a mitha pan masala can elevate all your senses and make you feel refreshed.  

 As a pan masalas are available in different flavours, it can be a substitute for the wide variety of pan concoctions available at a popular pan outlet. While Rajnigandha meetha is a sweet pan masala, its clove and saffron flavours are also available. Mastaba and Tansen Supreme are other pan masalas having unique flavours.

[kashmiriproducts-blog]

Wish you all a Very Happy Diwali! Order Today Your Favourite Mukhwas; Healthy Munching options; Kashmiri Products: http://bit.ly/KASHMIRI FREE HOME DELIVERY @ https://www.amazon.in/kashmirimitha "Eat healthy stay healthy " "Good to Serve @ Home, Office, Restaurant & Hotels" #kashmirimukhwas #mukhwas #mouthfreshner  #sounff #AmazonIndia #kurla #mankhurd #vashi #belapur #panvel #Khopoli #badlapur #ambernath #ulhasnagar #kalyan

[marcletherapy]

Oral Fibrosis

MARCEL is a unique poly herbal formula specifically indicated in aid to treat Oral Submucous Fibrosis (Locked Jaws) caused due to excessive chewing of tobacco, pan-masala, gutka,betel-quid, etc.

Oral submucous fibrosis affect the oral handkerchief of the buccal mucosa, lips, soft appetite, and infrequently the pharynx.

Oral submucous fibrosis (OSMF) has also be before define as idiopathic scleroderma of jaws, idiopathic palatal fibrosis, sclerosing stomatitis and juxta-epithelial fibrosis

Oral fibrosis is a chronic, complex, potentially malignant provision of the oral cavity characterize by fibrosis of the oral tissues. The condition is associated with areca nut or betel nut, pan, gutka and tobacco chewing.

Oral sub mucous fibrosis is a chronic, progressive, irreversible and yet unnecessary collagen metabolic disorder of the mouth cause by chewing areca nut in betel quid or it’s variant. It resembles scleroderma but is localized to the mouth. There is a linked increased risk of increasing squamous cell carcinoma of the mouth.

Oral submucous fibrosis is seen mostly in Indians who masticate betel quid or its variants such as gutkha (mitha pan), kiwam, zarda and pan masala. bitter versions of betel quid are sold to kids as sweet supari, gua, mawa or mistee pan. The easy ease of use of package dried product such as gutkha is increasing the incidence of this condition as it consists of a better dry weight of areca nut than the traditional quid roll in betel sheet (paan). In adding, the betel sheet may have some defensive benefit. The rationale for using MARCEL in aid to treat Oral Submucous Fibrosis derived from multiple effects as observed in polyherbal ingredients.