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Wheat flour laddus Til (sesame seed) laddus Rice flour laddus. Every region of India has its own version of laddu. In Rajasthan, laddus are made from wheat flour, in Maharashtra from sesame seeds, in Kerala from rice flour, and in Andhra Pradesh from rice flakes. Optional ingredients include grated coconut, roasted chickpeas, nuts, and raisins. [1]
A stone box grave is a coffin of stone slabs arranged in a rectangular shape, into which a deceased individual was placed. Common materials used for construction of the graves were limestone and shale, both varieties of stone which naturally break into slab-like shapes. The materials for the bottom of the graves often varies.
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Winged death headstone carved by the unknown "Old Stone Cutter of Charlestown" Granary, Boston. 17th century. The death's head is the earliest and most frequently occurring motif in colonial-era American headstones. The head usually is winged, and accompanied by imagery such as hourglasses, bones and coffins. [33]
The stele (plural: stelae), as it is called in an archaeological context, is one of the oldest forms of funerary art.Originally, a tombstone was the stone lid of a stone coffin, or the coffin itself, and a gravestone was the stone slab (or ledger stone) that was laid flat over a grave.
Early observers saw the processing of mast using stones, and one later recreation achieved similar results: nuts were placed, one at a time, on stone (an "anvil" stone) and then struck with a smaller "hammer" stone: "As nuts were cracked in this manner a pit developed in the lower stone; the pit deepened as additional nuts were cracked, and ...
Tradition suggests that there were once many more and, according to a 19th-century Duxbury resident, it was once possible to "jump from stone to stone from one side of the graveyard to the other." [9] With the disappearance of many stones, the existing markers are now sparsely scattered. The surviving gravestones date mostly from the 1760s and ...
Tirupati laddu, also known as Tirumala laddu or Srivari laddu, is a popular sweet offered as prasadam at the Venkateswara Temple in Tirupati, Andhra Pradesh, India.First introduced in 1715, the laddu evolved from a sweet called Manoharam and is now prepared in the temple's kitchen, Laddu Potu, by the Tirumala Tirupati Devasthanams (TTD).