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t. e. Panchatantra. aka: Tantrakhyayika— Panchakhyana— Kalila wa Dimna— Calila e Dimna- The Lights of Canopus— The Fables of Bidpai/Pilpay— The Moral Philosophy of Doni— Tantri Kamandaka— Nandaka-prakarana. Stories. The Blue Jackal. The Tortoise and the Birds. The Bear and the Gardener. The Lion and the Mouse.
Khichdi or khichri ( Urdu: کھچڑی, romanized : khicṛī, Hindi: खिचड़ी, romanized : khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, romanized : Khicuṛi, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils ( dal) with numerous variations. Variations include bajra and ...
Literary works of Satyajit Ray. Satyajit Ray (1921–1992), a Bengali film director from India, is well known for his contributions to Bengali literature. He created two of the most famous characters in Feluda the sleuth and Professor Shanku the scientist. He wrote several short novels and stories in addition to those based on these two characters.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [ 1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [ 1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
This is a list of classic children's books published no later than 2008 and still available in the English language. [1] [2] [3] Books specifically for children existed by the 17th century. Before that, books were written mainly for adults – although some later became popular with children.
S. Silver Hoof. Sinyushka's Well. Smoke in the Forest. Somebody Else's Prince. The Son of Sobek. The Staff of Serapis. The Stone Flower. Struwwelpeter.
Indian cookbooks. Indian cookbooks are cookbooks written in India, or about Indian cooking. [1] Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking [2] and spices play a major role as well. [3]
Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan ...
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