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Gul Madar Calotropis gigantea: Cucumber seeds تخم خیا رین Tukhm-e-Khayareen Cucumis sativus: Curry leaves برگ کڑی Barg-e-Kari, Barg-e-Kadi Murraya koenigii: Cuttlefish bone سمندر جھاگ Samandar Jhag Endoconcha sepiae: Dodder افتیمون Aftimoon Cuscuta reflexa: Dodder seeds تخم کثوث Tukhm-e-Kasoos Cuscuta reflexa
Calotropis gigantea plant in southern part of India near Bangalore Calotropis gigantea flower in Belur Math, Howrah, West Bengal. Calotropis gigantea, the crown flower, is a species of Calotropis native to Cambodia, Vietnam, Bangladesh, Indonesia, Malaysia, Thailand, Sri Lanka, India, China, Pakistan, and Nepal.
Peda (pronounced) or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India.Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds.
Madar may refer to: Places. Madar Junction, train station in Ajmer, Rajasthan, India; Madar, Nepal; Madar, Yemen; Madar, Hungarian name for Modrany, village in southern Slovakia; Entertainment. Madar an album by Norwegian saxophonist Jan Garbarek and Tunisian oud player Anouar Brahem; Mother, a 1951 Iranian film
The word root ped-(usually in the combining forms peda-, pedi-, and pedo-) in English and various other Western languages has multiple Latin and Ancient Greek roots, and multiple meanings. Ped- (sometimes spelled paed- , pæd- , or rarely paid- , depending on the word and the language or dialect) is a root in English and many other Western ...
The Pāli word jambu is understood by Pāli dictionaries to refer to the Syzygium cumini which they often translate as the Rose-apple tree. [ 13 ] Krishna was said to have four symbols of the jambu fruit on his right foot as mentioned in the Srimad Bhagavatam commentary (verse 10.30.25), "Sri Rupa Chintamani" and "Ananda Candrika" by Srila ...
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]