What to eat in dadra and nagar haveli
. A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
. Is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
. Dhebra is a Gujarati food item made of pearl millet flour.To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a tava, until small brown spots appear.This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek) is added as flavour.
. Hope you are having a blessed day and wish you a fantastic year ahead! This week s recipe is for Fenugreek Pancakes, Gujarati style.In Gujarat, they are also known as Methi ni Bhaaji na Pooda and they taste absolutely delicious! Methi ni bhaaji means fenugreek and pooda means pancakes. I remember eating them for as long as I have been around from my childhood days in Zambia all the way right up to the present day and they have never failed to disappoint.
. Vermicelli cooked in milk and sugar and flavoured with cardamom and saffron. Wash the rice and spread it out on a clean cloth. Soak the dal for two hours, drain and spread out to dry. Pour the ghee into a heavy vessel and place on the fire. Put in the cloves, and when they fluff out, add the cinnamon. Next, add rice, and roast till very light brown.Add the dal and reduce heat Keep ready 2 cups of boiling water. and add to the rice and dal. Cover and cook on a slow fire for 10 minutes. Add sugar and saffron, and stir gently. Cover and stir every few minutes so that the rice does not stick to the bottom of the vessel. When the ghee separates, remove from fire, and sprinkle over with powdered cardamom.
Khatta Mittha Bhaat
. Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top...but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor...one that you re sure to enjoy.
. Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a dessert dish, a kind of rice pudding made from milk, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped almonds. Doodhpak originates from Gujarat.
. Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi.
. Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, North Indian, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Bukharan Jewish, Swahili, Uzbek, and Tajik cuisines.
. Kneaded rice flour made by heating it with water, salt, green chillies, and cumin.Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.Khichu tastes delicious with achar methi masala and oil. There are many variant of khichu like wheat flour khichu, Bajri flour khichu and more. Must try Rice flour khichu during winter.
. Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.Bitter melon originated on the Indian subcontinent, and was introduced into China in the 14th century.
. Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.
. Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.
. Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating.
. Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from (tasting, a delicacy), from (to lick), from Prakrit (to devour with relish, eat noisily)
. Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
. Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.
. Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo ? such that it is crisp outside but soft inside. Go ahead and follow these instructions meticulously you are sure to end up with perfect handvo
. Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan.
. Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric acid or lemon juice) tastes.
. Khandvi is a savory snack from the Indian state of Gujarat, India. It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes. The delicious mild taste and soft texture is the reason why it is a popular snack amongst many adults, and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult for some people. Making Khandvi at home is not hard at all ? in fact, it is very straight forward and simple. Other words for this famous dish include suralichi vadi, or patuli, which is what it is known as in other parts of India. They are also known as small bite-size rolls of cooked gram flour with various Indian spices.
. Mix all the ingredients for kachori in a bowl and rub the flour betwen palms so that ghee is mixed well with flour.Kneed a soft dough using warm water. Cover the dough with wet cotton cloth and keep aside for 15 - 20 minutes. Wash pigeon peas and grind to a smooth paste using little water at a time.
Methi na Gota
. At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea. It is very popular snack from Gujarat. You will find these methi pakoda in every shop which sells snacks aka Farsan in Gujarat. Apart from winter, it tastes best in monsoon. When its raining, you will see a big crowd at stalls.methi na gota or methi pakora is a gujarati deep fried snack. basically these are fritters made with besan/gram flour and fenugreek leaves. they are usually served as a snack during tea time.i have had methi na gota many times while living in mumbai. whenever we would buy mix pakora platter from the gujarati snack shops, they would also add methi na gota in the pakora mix. the texture used to be so soft and spongy, unlike the onion pakora or aloo pakora that used to be there in the platter
. Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish.This item is known as Vaataa in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, Luni or grated bottle gourd or peel of bitter gourd(karela) After steamed, they are tempered with sesame seeds and mustered seeds. Very yummy.
. The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one s mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu. In North India it is known as Gol Gappa. The name gol gappa refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by deep frying in oil. Dogras, Kashmiris, Bhaderwahis, Gujjars, Paharis, Ladakhis, Himachalis of North India called it Gol Gappa . It is known as bataasha in the Western region of Uttar Pradesh. Bataasha is something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Phuchka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called gup chup in Odisha,Hyderabad and South Jharkhand. Gol-Gappa or Pani Pataase in Madhya Pradesh, Gup-Chup or Gol-Gappa or Panipuri in Chhattisgarh. In several parts of Gujarat and Kutch. It is commonly known as pakodi, not to be confused with pakoda.
. Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas (gram flour), wrapped in the leaf of the taro plant. Many different ways exist to prepare the dish. It is commonly rolled up with spices and tamarind paste, then sliced and fried. It is possible to buy tins of prepared rolls of patra.
. Vegetable Handva or Handvo is a Gujarati dish. It is a vegetable dish which is based on gram flour (called Besan in Hindi and Urdu) and contains vegetables like peas, cabbage, and also includes Garam masala. It is often eaten with Pickle or tea.
. Murukku savory crunchy twists made from rice and urad dal flour. Murukku is a verb in Tamil language means twisted.Manaparai Murukku - The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia. Its Malay name is rotan gulung goreng, although even in that language it is far better known as murukku.
. Chorafali or cholafali fafda is central Gujarats (India) very famous snack. This snack is specialty of
. Fafda is a traditional crunchy snack that is synonymous with Gujarati cuisine. Made of gram flour and other spices, it is a convenient and quick snacking option that can be had at anytime of the day or mixed with other dry snacks like puffed rice.
. I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi. In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used. Gathia can be confused with kara sev but both differ in taste and texture. Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev). It is also mild in taste and flavor which makes it quite addictive. I actually like more of lamba gathiya or its also called pata or fafda gathia but for that we need papad khar which I dont have with me.
. Originating from the state of Gujarat, as part of Gujarati cuisine in India, Khakharas are thin crackers made from mat bean and wheat flour and oil. It is served usually during breakfast. khakhras are uniquely hand-made and roasted to provide a delicious, crunchy and healthy snack enjoyed with a selection of pickles and chutneys.
. Mathiya is is a savoury math dal flour based Gujarati Snacks. Most of Gujarati household made mathiya during Diwali or Holi festival.
. A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp.
. Sev Mamra (mumra) is an Indian snack. It is a mixture of spicy dry ingredients such as puffed rice, savoury noodles (sev) and peanuts. It is a very light yet healthy dish.Regional variation of the snack varies by adding capsicum, onions, or pickled mangos.It is available in most parts of India, though it is known by different names in different regions.
. The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.
. Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its delicious taste from curd, besan and curry spices. Unlike other recipes, Gujarati dahi kadi uses less besan and has sweet and sour taste along with comparatively thinner consistency. Whether you serve it with steamed rice, simple rice khichdi or vegetable pulav, it is surely going to tantalize your taste buds.
. The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or beans, rice and Indian flatbreads are usually part of a typical Gujarati meal.This delicious mixed dal recipe is simple, easy to prepare and absolutely delicious. It is also a rich source of protein.The pressure cooker is absolutely indispensable in the Indian kitchen. It cooks dals, beans, lentils, vegetables, rice, chicken and lamb in mere minutes (as opposed to hours). The result is a fully cooked and tender final product that is cooked by a fast and healthy method. Pressure cookers can be a little intimidating at first, but I highly recommend using one especially for Indian meals. Pressure cookers will make your life easier and are a wonderful time saver. The newer modern pressure cookers are inexpensive and much safer to use. They are also easily available in most home and kitchen appliance stores.
. Cucumber Raita is famous Indian raita (Yogurt sauce). Cool yogurts, fresh cucumbers and spices balanced spicy Indian foods. It tastes delicious with paratha and any spicy Indian veg. Mint or cilantro with jeera adds awesome tastes. Raitas serves with biryanis, spicy rice also.
. I love the company of chutneys with my main dishes and always churning up some every alternate day to soothe my cravings. Coriander chutney happens to be my favorite but when it comes to preparing it, I am a bit conservative; until I eat this chutney at my Gujarati aunts place. The moment it touched my tongue, the flavors blew my mind! It has the aromatic flavors of cilantro, but there was something else which made it taste
. Adadiya is famous Gujarati Winter special sweet. Adadiya is traditional Katchi and Kathiyawadi sweet. There are many ingredients in Adadiya which helps to keep body warm during winter.
. Sutarfeni is a tasty sweet and peeling Indian dessert, Sutarfeni is very popular items in all our Gujarat and people can serve these sweet items in all festivals. Your guests will be impressed by you if you serve them this fine and delicate sweet. There are many varieties of sutarfeni like Gulab Sutarfeni, Kesar Sutarfeni and Dry Fruits Sutarfeni.Sutarfeni is mainly made during festivals. This is yummy in taste and can be prepared very easily. It is useful to all Ingredients for making Sutarfeni like sugar, water, and margarine. It also includes finely ground powder that is made from powdered pistachios, saffron (kesar) strands, powdered almonds (badam) and cardamom powder. After the sugar syrup is done and cooled, the katafi is covered with a damp cloth or paper towel. You can try out preparing yourself at home.
. Kansar is a sweet dessert dish from the Gujarat in Indian subcontinent, whose main ingredients are cracked wheat and jaggery. Serving Kansar to guests is considered a sign of respect in Gujarati culture, and the dish plays a part in traditional wedding ceremonies.
. This dish is famous in the khambat area of Gujarat.
. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. Malapua for Raja festivalWhat is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions.
. Aamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of Amras is a popular dessert in Rajasthani cuisine and Marwari, Maharashtra, Gujarati homes, especially during festivities.Since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large Mango processing industry.
. Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the Basundi. Some times after adding sugar one can cook it for some more time this gives a nice pink color to Basundi as sugar is also cooked in milk turning into a light caramel. Before adding sugar Basundi is thick but after adding it becomes again fluid. Stirring well prevents from Malai being formed on top and all guests (even late comers) can enjoy equally thick and plain Basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios
. Ghari or Surati Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari are made of puri batter, milk mawa , ghee and sugar - made into round shapes with sweet filling, to be consumed on Chandani Padva festival. It is also available in many varieties and flavours such as pistachio, almond-elachi and mawa.Ghari was prepared by the cooks of Tatya Tope to provide extra strength to the freedom fighter s soldiers. However, it began to be consumed during inauspicious occasions too, particularly by people of some castes in the crematorium for peace to the soul of the dead.
. Sukhdi is a sweet made from wheat flour and jaggery in ghee. Sukhdi is often consumed at weddings or on holidays.
. Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.
. Jaggery is a traditional uncentrifuged sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as khoya in Pakistan and India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148
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Interior Design Ideas
Get shelf ish
. This living room isnt necessarily small, but theres some big design ideas to steal from it especially the shelf wall. If your place is particularly tiny, hang only the high shelves leaving space for a sofa or table underneath. The wheel trolley c
Benefits of Jalapeno
Jalapenos rich in capsaicin
. Jalapenos rich in capsaicin are also packed with healing properties. If you eat enough jalapenos, you may be able to keep your blood pressure under check. It is also great for cardiac health and can keep your heart fit. Jalapenos are believed to help
Weird Places On Earth
Great Pyramids of Giza
. Its the only wonder of the ancient world that exists today and were not any closer to understanding the details of how the ancient world accomplished this extraordinary feat.
Most Craziest Facts
Weird Foods That s not Ice Cream
. Can you believe It, it is Chicken! Mechanically separated chicken! Machines here pulverize chicken bones and everything else left behind after chickens are butchered to produce this pink goop! It then becomes the main ingredient in processed foods
Most Prettiest Faces In The World
. We know she sings like an angel. And when she steps out from behind the guitar, we also know for a fact that looks like an angel too. With many hits and albums under her belt, Taylor Swift has gone ahead to make a mark in the hearts of too many to ev
Amazing Natural Places in the World
. Located just outside of Page, Arizona, the dreamlike landscape of Antelope Canyon is one of the most bizarre and beautiful in the country. The Navajo name for Upper Antelope Canyon is Tse bighanilini, which means the place where water runs th
Benefits of Custard Apple
For A Better Immune System
. Custard apples are excellent sources of the natural antioxidant Vitamin C. This vitamin is also renowned for its innate antiinflammatory and immune boosting properties. Include just one serving of this creamy fruit in your daily diet for a better res
Easy Vastu tips for your home
Easy Vastu tips for your home
. Cleanliness is a way to positivity, try to do way with the clutter as much as you can. Dispose things that you havent used for a year, you will never use them again. Make sure your home is well dusted and everything neatly kept. Clutter adds confusio
Benefits of Mustard Seeds
Preparation Methods and Dosage
. Mustard can be applied in external plasters and poultices to clear chest congestion and ease achy joints. Mustard seed foot baths are a wonderful way to treat stubborn colds, sudden chills, and poor circulation. And of course, mustard seed can be mad
Benefits of Cinnamon
Beats heart disease and atherosclerosis
. Cinnamon is great for the heart. Since the fibre and calcium and help transport bile salts outside the body, the body produces more bile salts for other bodily functions by breaking down cholesterol.
Daily Health Tips
Ten Commandments for Problem Drinkers
. Here are the Ten Commandments for Problem Drinkers, as given by psychiatrist Dr. William B. Terhune. These are: (i) Never drink when you "need one." (ii) Sip slowly. (iii) Space your drinks, waiting 30 minutes for a second drink after the first and t
Find your favorite teddy bears
. Spruce them up in readiness for attending the picnic.
Tips to get ready for xmas
. A few quick notes now can solve many problems next December. While decorations, gift wrap and recipes are still around you from this years celebration, take inventory to avoid surprises next year. Whether you'll replace burned out light strings, repl
Looney Tunes Characters With Mental Disorders
. Though Sylvester is generally seen as the cunning cat who terrorizes the innocent Tweety bird, if it mostly Sylvester himself who has to suffer. He is subjected to many painful events, and yet, he is unable to break free from this dysfunctional relat
Tips to get ready for Summer
Preemptively Fight the Frizz
. Want to be a wash-and-go girl this summer? Fugate suggests getting an in-salon keratin smoothing treatment now to keep frizz at bay as the summer hits. Giving your hair a little bit of time to grow out post-treatment will ensure that it keeps just en
Forever Young Naturally Exercise
Hand and Foot Mobility Stay grounded
. Stand with feet parallel and hipwidth apart. Spread your toes. Close your eyes if you want to. Imagine the soles of your feet sinking slightly into soft earth and growing roots. Now feel whether there is equal weight on both feet. Do you have more we
Make your home like a hotel
. Orange bedding accents brighten a white guest room in a San Francisco row house decorated by Benjamin Dhong.
. The dolphin is a highly intelligent creature and holds significant meaning in many cultures.The most common theme is that they carry souls between the realms of life and death.They are also symbols of health, hidden personal power and intuition.
Most Extraordinary Churches Of The World
Shell Church Huntington Beach CA USA
. Panda has no info on this one, only the location Huntington Beach, CA, USA. The best thing about this church is a huge Shell logo.
Forever Young Naturally Lifestyle
Detoxing Press the great eliminator
. To tone the digestive system and ease head pain, exert firm, circling pressure with the thumb of one hand onto the back of the other, where the base of the thumb and index finger meet. Keep up the pressure for 30 seconds. Repeat on the other hand. A
Daily Health Tips
The reasons for eating greens
. Eat your greens. Researchers at the All India Institute of Medical Sciences and at St. John's Medical College in Bangalore recently published a landmark study in the American Journal of Clinical Nutrition. Working with clinicians from Harvard Univers
Precaution while using Contact Lenses
Avoid in presence of environmental fumes
. 1. Always avoid wearing your contact lenses in the presence of environmental fumes, excessive smoke, dust or vapors and in severe windy conditions. Also, avoid wearing your contact lenses in the presence of chemicals, paint thinner, household cleanin
. Folk dance is a form of dance developed by a group of people that reflects the traditional life of the people of a certain country or region. The steps of folk dances are passed through generations, rarely being changed. Folk dancing is usually assoc
Science Experiments Ideas
. Light a candle stump in an empty tumbler, lay a sheet of damp blotting paper over the top and invert a second tumbler of the same size over it. After several seconds the flame goes out and the tumblers stick together.During combustion the oxygen in b
What to Eat in Nagaland
. Since pig is such a huge part of Naga food culture, you can be assured that nothing is wasted, and internal organs happen to be some of the most prized possessions (and rightfully so, they are some of the most flavorful). These roasted intestines wer
Sign Of Pregnancy
Chart your basal body temperature
. If youre charting your basal body temperature, one of the first signs of pregnancy is a higher than normal temperature for that time of the month.