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Vāmācāra (Sanskrit: वामाचार, Sanskrit pronunciation: [ʋaːmaːtɕaːɽɐ]) is a tantric term meaning "left-hand path" and is synonymous with the Sanskrit term vāmamārga. [ 1 ] [ 2 ] It is used to describe a particular mode of worship or sadhana (spiritual practice) that uses heterodox things to sublimate for spiritual growth.
Parched grain is grain that has been cooked by dry roasting. [1] It is an ancient foodstuff and is thought to be one of the earliest ways in which the hunter gatherers in the Fertile Crescent ate grains. Historically, it was a common food in the Middle East, as attested by the following Bible quotes:
In the introduction of his translation of the Mahanirvana Tantra, Sir John Woodroffe, under the pseudonym Arthur Avalon, describes the individual makara. [2] He states that they include madya (wine), mamsa (meat), matsya (fish), mudra (grain), and maithuna (sexual intercourse).
Parched is the story of four women in a desert village of Gujarat, India. The village and the society are plagued by several social evils, age-old traditions and practices of patriarchy, child marriage, dowry, marital rapes and physical and mental abuse. Rani is a widow struggling to support her old mother-in-law and teenage son, Gulab.
Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language.It is particularly popular in India, Nepal, and Bangladesh.
(Akasha is a Sanskrit word meaning "sky", "space" or "aether") In the religion of theosophy and the philosophical school called anthroposophy, the Akashic records are a compendium of all universal events, thoughts, words, emotions and intent ever to have occurred in the past, present, or future in terms of all entities and life forms, not just ...
The Huffington Post reached out to historians across the country to create a list of women who deserve more recognition for their accomplishments.
Puffed rice or other grains are occasionally found as street food in China (called "mixiang" 米香), Taiwan (called "bí-phang" 米芳), Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame.