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Urdu Name Roman Urdu Name Remarks Flax seeds: السی: Aalsi Star anise: بادیان : Baadyan Ginger: ادرک: Adrak Grated or paste Mango powder: آمچور: Amchoor Dried unripe mango slices or powder Pakistani pickles: اچار: Achar Different types of pickles Parsley: جعفری: Jafari Carom seed اجوائن: Ajwain Emblica ...
The first Urdu translation of the Kural text was by Hazrat Suhrawardy, a professor of Urdu Department of Jamal Mohammad College, Tiruchirappalli. [1] It was published by Sahitya Academy in 1965, with a reprint in 1994. The translation is in prose and is not a direct translation from Tamil but based on English translations of the original.
The seeds are called jamālgoṭa in Hindi, Marathi, and Urdu, and are well known for their toxicity (severe purgative effect). They are used to treat constipation after the seeds have undergone a traditional Ayurvedic detoxification process with cow's milk (godugdha). This is referred to as Śodhana, a general term for detoxification.
In her last days, she completed an English translation of Mirat ul Uroos and an Urdu volume on Kahavat aur Mahavray. In 2005 her collection of women's sayings and idioms in Urdu, called Dilli ki khavatin ki kahavatain aur muhavare, was posthumously published. [1] She also wrote Safarnama, in Urdu. [12]
The seeds of garden cress. Garden cress, known as chandrashoor, and the seeds, known as aaliv or aleev in Marathi, or halloon [13] in India, are commonly used in the system of Ayurveda. [14] It is also known as asario in India [15] and the Middle East where it is prized as a medicinal herb, called habbat al hamra (literally red seeds) in Arabic ...
Shubha (Arabic: شبهة doubt, obscurity, or mis-grounded conceit) [1] is an Islamic term referring to the duty of leaders/judges to consider any doubt (shubha) before implementing a verdict in a criminal case of any degree.
from Hindi पश्मीना, Urdu پشمينه, ultimately from Persian پشمينه. Punch from Hindi and Urdu panch پانچ, meaning "five". The drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. [15] [16] The original drink was named paantsch. Pundit
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...