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Spices in the new sattvic list may include cardamom (yealakaai in Tamil, Elaichi in Hindi), cinnamon (Ilavangapattai in Tamil, Dalchini in Hindi), cumin (seeragam in Tamil, Jeera in Hindi), fennel (soambu in Tamil, Saunf in Hindi), fenugreek (venthaiyam in Tamil, Methi in Hindi), black pepper (Piper nigrum) also known as 'Kali mirch' in Hindi ...
Sattva (Sanskrit: सत्त्व, meaning goodness) is one of the three guṇas or "modes of existence" (tendencies, qualities, attributes), a philosophical and psychological concept understood by the Samkhya school of Hindu philosophy.
Guṇa (Sanskrit: गुण) is a concept in Hinduism, which can be translated as "quality, peculiarity, attribute, property". [1] [2]The concept is originally notable as a feature of Samkhya philosophy. [3]
Hindus who eat meat, often distinguish all other meat from beef. Respect for cattle [a] is part of Hindu belief, and most Hindus avoid meat sourced from these animals. [39] Domestic cattle is treated as a member of their owner's family. [52] But in some part of India, Hindus do consume buffalo meat.
There are several lists of four Bodhisattvas according to scripture and local tradition. Popular Chinese Buddhism generally lists the following, as they are associated with the Four Sacred Mountains:
Naivedya offered to Radha Krishna in Sri Maya Chandrodaya Mandir in Mayapur, India. Prasāda (Sanskrit pronunciation: [pɽɐsaːdɐ], Sanskrit: प्रसाद), prasad or prasadam is a religious offering in Hinduism.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).