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We Indian love to cook with spices.
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties, which may explain why spices are more prominent in cuisines originating in warmer climates, where food spoilage is more likely, and why the use of spices is more common with meat, which is particularly susceptible to spoiling. Spices are sometimes us Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients. Used in medicine, religious rituals, cosmetics or perfume production .Indian cuisine uses many different spices (masala), not just for a layering effect of flavors, but also for their nutritional/medicinal values which are rooted in Ayurveda.
Some common spices-
Cardamom
There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.
Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it?s best to pull it out before serving the dish, as it can be very spicy to bite into.
Clove
Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong, almost medicinal flavor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out before they are dried and used in cooking. Cloves can be used whole or blended into spice mixes. They do need to be used with caution, however, as they can tend to overpower more delicate spices.
Cumin-Cumin derives from the parsley family and is used to add a smoky note and a robust aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many savory dishes and curries
Turmeric
Another spice belonging to the ginger family, turmeric is probably the most commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of Curcuma Longa, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits as we.
Saffron
Saffron is the most expensive spice in the world. Originating in Kashmir and derived from the stigma of crocus flowers, saffron is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the color of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.
Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot.
Like most spices, black pepper needs to be toasted before blending. For the best flavor, however, fresh black pepper can also be ground directly into dishes.
Mustard seeds
Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavor of mustard seeds is released when they are crushed or cooked in oil. Their smoky, nutty flavor is a staple in curries and curry powders, and mustard oil is commonly used in the North of India
.Fenugreek
Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. Fenugreek leaves are eaten in India as a vegetable.
Curry leaves
Base ingredient for different type of tadkas (tempering).An aromatic herb used to enhance flavor for mostly vegetarian dishes. Highly used in Western and South Indian cuisine.
Nutmeg
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg (Myristica fragrans) tree into powder. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out.
Indian Bay Leaves {Tej Patta} ? Tej patta, which translates to ?pungent leaves,? are Indian bay leaves that originate on the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes and are very different from European laurel bay leaves. These olive-green leaves are larger with three veins running through them, and have a milder aroma, similar to that of cinnamon bark.
Coriander
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh.. They are the main ingredient of the two south Indian dishes sambhar and rasam.
Red Chili Powder
Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the Americas, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries
Mace
. The nutmeg tree (myristica fragrans) is the only tree that produces two separate spices. The fruit contains a hard pit known as nutmeg, while the lacy red membrane surrounding it is mace. Mace spice is a common ingredient in Northern European cooking, appearing in hearty vegetable dishes, cream sauces, and sausages. In baking, ground mace spice can be used as a substitute for nutmeg; its mellower flavor is especially nice with fruits or delicate pastries. It?s also delicious in pumpkin pie or baked winter squash dishes
Kokum-
Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour the better the kokum. It will keep in an airtight jar for about a year.Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.
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- Contact dermatitis
- Redness and rashes
- Irritation
- Stinging and burning
- Flaky skin
- Fragrance in any kind synthetic and natural
- Shimmery products that contain mica
- SPF makeup that contains chemical sunscreens
- Preservatives like paraben, Diazolidinyl urea, benzyl alcohol, butylparaben, propylparaben and formaldehyde.
- Retinol and alpha hydroxy acids.
- Essential oils
- Cross-check the label:
- Ingredients list:
- Check for active ingredients:



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- Command language, a language used to control the tasks of the computer itself, such as starting other programs
- Configuration language, a language used to write configuration files
- Programming language, a formal language designed to communicate instructions to a machine, particularly a computer
- Hardware description language, used to model integrated circuits
Machine Level Language
- Positive Logic Here presence of voltage will be denoted by 1 and absence of voltage will be denoted by 0
- Negative Logic Here presence of voltage will be denoted by 0 and absence of voltage will be denoted by 1
Post updated on: Sep 14, 2021 6:30:46 PM

A delicious combo of pungent and savory spices with healthy veggies.
Loaded and delicious sandwich recipe, both healthy and tasty.
Simple and easy to make grilled sandwich is a wholesome breakfast recipe which can be made really fast. It is also a good tea time snacks .
Ingredients
1. Tomatoes 1/4th cup (chopped)
2. Capsicum 1/4th cup (chopped)
3. Sweet corn 1/4th cup (boiled)
4. Onions 1/4th cup (chopped)
5. Fresh coriander 2 tbsp (chopped)
6. Fresh mint leaves 2 tbsp (chopped)
7. Paneer 100 gm (small dices)
It is best to use fresh homemade paneer in these sandwicFresh coriander 2 tbsp (chopped)
6. Fresh mint leaves 2 tbsp (chopped)hes. I always recommend adding Homemade Paneer to any recipe that you make with it. Homemade paneer is not only fresh but does not contain preservatives or additives.
8. Salt to taste
9. Peri peri mix (store bought) as per taste
(homemade mix reciepe given below)
10. Bread Slices
You can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.
11. Cheese Slices
12. Mayonnaise
13. Butter to grill the sandwiches
(You can use some additional vegetables also.)
Method
In a mixing bowl, add mayonnaise, paneer, add finely chopped tomatoes, finely chopped onions, finely chopped capsicum, sweet corn, salt and peri peri mix.
Add Fresh coriander 2 tbsp (chopped) and Fresh mint leaves 2 tbsp (chopped) and combine all the ingredients together very well. keep aside.
Assemble the bread slices, add a spoonful of veggies filling on one slice and cheese on the other slice close it, press it gently so the fillings get intact.
Apply butter and toast or grill them on both the sides, until they are crispy and golden brown. Cook for 1-2 minutes on low flame.
The Peri-Peri Paneer toast can be made on tava, microwave or griller.
The Peri-Peri Paneer toast can be made on tava, microwave or griller.
And then your Spicy Treat Peri Peri Sandwiches are ready to serve.
Serve hot with tea or coffee
It can also be served as an appetizer with ketchup or any dip of your choice.
ENJOY ❤️
You can also use the masala mix to make peri peri cheese parathas, kathi rolls, hotdog, burger; canopies or you can have it just like that.
For homemade Peri Peri mix:
In a bowl take red chili powder, add garlic powder, ginger powder, oregano, chili flakes, black salt, sugar and mix everything well together.
Peri peri spice mix is ready.
Peri Peri sandwich is a healthy recipe with loads of veggies. It is a high in protein.
As we all know that paneer is a rich source of protein so do not hesitate to try this Sandwich.
If you try this reciepe do let us know. We love to hear from you!
Post updated on: Sep 14, 2021 6:29:30 PM



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This time of the year is perfect for doing winter sport activities, like as ski riding, ice skating etc. We all like to have hot beverages like hot tea , coffee etc.
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जब बात शारिर के किसी विशिष्ट भाग के फिटनेस की आती है तो अक्सर लोगो को एक आम गल्ती करके देखा जा सकता है। शेप्ड, फिट और स्ट्रॉन्ग मसल्स वाले शारिर की चाह रखने वाले अधिकांश लोग घटो कमर तोड़ एक्सरसाइज करते हैं। लेकिन अहम बात ये है की वाह जो एक्सरसाइज करते हैं उसका उनको पूरा लाभ मिल भी रहा है या नहीं?
ठीक ऐसी ही स्थिति पेट का मोटा काम करते समय होती है। लोगो माई बेली फैट को काम करने को लेकर आम धरन रहती है की याद बेली का फैट काम कर फ्लैट पेट पाना है तो अच्छे सारे क्रंचेस करना शुरू कर दो। याद आप भी ऐसा कर रहे हैं तो आपको जान कर दुख होगा की सही तारिका ना अपने पर सैकडो क्रंचेस करना के बाद भी आपका पेट फ्लैट नहीं होगा।
पेट की चारबी को काम करने के लिए पेट के लिए बनी एक्सरसाइज कर लेना मातृ ही कफी नहीं है। इसे हम आपको एक उडान की मदद से समझने का प्रयास करते हैं। याद आपको कोई पेड़ काटना है तो आपको सबसे पहले उसे शक होगा को कटना होगा। बिना शक को कटे आप आसान से पेड़ को नहीं काट पायेंगे।
पेट के अंदर का मोटा काम करने के लिए केवल क्रंचेस कफी नहीं
पेट का मोटा काम करने के लिए कुछ व्यायाम
पेट की चारबी को काम करने के संदर्भ में यह काटने की क्रिया, आपके पेट का फ्लैट बनाना है और शक आपके शरीर भर में है। कटना यह प्रमुख लक्ष्य है लेकिन ये इस्स प्राक्रिया का अंतिम चरण है तथा फ्लैट पेट इसकी नियत होना चाहिए। पेट की चारबी को काम कर फ्लैट बेली पाने के लिए आपको अपने शुद्ध वजन को काम करने के लिए शरीर के वर्कआउट पर ध्यान देना होगा।
एक बार शरिर से चारबी और वजन को काम कर लेने के बाद आपको बेली के नंगे मैं सोचना और काम करना शुरू करना चाहिए। विशेष टूर पर पेट के लिए बनी एक्सरसाइज, जेसे क्रंचेस विशाल माई केवल पेट की चर्बी को खतम करने के लिए बनी है। वास्तव में ये ताकत बढ़ाने वाली एक्सरसाइज है, जो पेट पर अतिरिकत फैट को जमा होने से रोकती है। लेकिन शुरू में मैं बहुत सारे क्रंचेस करने से आपकी पीठ की मशपेशिया और रिद्ध की हदी प्रभावित होती है, जो की फ्लैट पेट पाने की राह माई आपके लिए बढ़ा बन शक्ति है। क्यूकी फ्लैट पेट पाने के लिए स्वस्थ और मजबूर रिद्ध की जरारात होती है।
याद उचित मार्गदर्शन के बिना क्रंचेस की जाए तो ये आपकी बेली को फ्लैट करने की बजाय अपनी पीठ की मशपेशियो को प्रभाव कर शक्ति है। इसलिये बेहतर होगा की आप और हौदहुंड क्रंचेस या ऐसी अन्य पेट की एक्सरसाइज करने के लिए शुद्ध शरीर के वर्कआउट पर ध्यान दे। ये कहने में कोई गुलहेज ना होगा की केवल फ्लैट पेट के लिए केवल क्रंचेस का चुनव करना समाजदारी का प्रधान कटाई ना होगा।
इस्का ये मतलाब बिलकुल क्रंचेस किया ही ना जाए। आप क्रंच सबसे ज्यादा मैं कर सकते हैं। सबसे पहले अपनी डाइट पर ध्यान दे उसके बड़ा कार्डियो, मसल्स बिल्डिंग और बाद माई एब्स एक्सरसाइज। इस क्रम व्यायाम करे और आसनी से पेट कम कर लिजिये। आपको हफ्ते में 20 मिनट कार्डियो एक्सरसाइज, 15 मिनट मसल्स बिल्डिंग और 5 मिनट केवल एब्स एक्सरसाइज करनी चाहिए।

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Here God Krishna is saying to Arjuna that to be in pure transcendental consciousness, a person must give up all the varieties of sense gratifications which arise from the engagement of senses as per direction of mind which is not stable, fickle and wandering here and there and which is the friend and enemy of a person.

Text 57, Book: Bhagavad-Gita As it Is, page 131, Chapter 2: Contents of Gita Summarized.
In the material world, one who is unaffected by whatever good or evil he may obtain, neither praising it nor despising it, is firmly fixed in perfect knowledge.
Chapter 2 Text 55:The Supreme Personality of Godhead said: O Pārtha, when a man gives up all varieties of desire for sense gratification, which arise from mental concoction, and when his mind, thus purified, finds satisfaction in the self alone, then he is said to be in pure transcendental consciousness.
The mind is our friend if we can control it and the mind is our enemy if we allow ourselves to be controlled by it. These urges for the satisfaction of material sense gratification arise because of the tendency of mental concoction in us which make us believe something which is not true.

It is just like if we add different ingredients in a new way to make some new meal. Our mind creates a mental concoction as it picks some part of the story from somewhere and remaining parts from some other stories and presents a new picture in front of us which appears to be astonishing but in reality, the new picture is far from reality however fascinating it may appear to us. The mind keeps us in agony, stress, anxieties, worries for events that will never happen in our life. It keeps us fearful for our future. The main thing to fear is fear itself. When we take shelter of Krishna only then we can have peace and bliss and rest is material energy which has a strategic plan to perpetuate our pains, worries, anxieties continuously by keeping us in fear which is agent of material energy. Material energy keeps us in fear of disease, old age, death, losing our employment, hunger, poverty, shelter so we work so hard day and night from eight hours to twelve hours and sometimes more than that due to fear of unemployment, hunger, poverty and suffering all kinds of stress, worry, pain, insult, humiliation at the workplace.
Text 58, Book: Bhagavad-Gita As it Is, page 132, Chapter 2: Contents of Gita Summarized.
One who can withdraw his senses from sense objects, as the tortoise draws its limbs within the shell, is firmly fixed in perfect consciousness.
The mind starts to get purified and find peace and satisfaction in self alone when our intelligence which is just like a driver in a car which controls the steering of the car ( here steering of the car is our mind) and driver (intelligence) drives the car (our body) in such a way to save the person sitting on the rear seat (soul). Our intelligence should be strong enough which should have the power to control the mind and when the mind is controlled and purified then it can control the senses nicely. The purified mind then shed away the urges for sense gratification created by mental concoction and started finding peace, happiness, satisfaction in self alone then only we can say that the mind is now on a spiritual platform and away from the normal or ordinary human experience and knowledge. We pray to God for material comforts but material energy gives only worries, anxieties and mental disturbance. We are asking for trouble in front of God every day. We should ask for peace, love, worship of God in our daily prayer to make our life blissful. Senses are above dull matter and mind is above senses and intelligence is above mind and soul is above intelligence so we have to care for the soul only.

Text 59, Book: Bhagavad-Gita As it Is, page 132, Chapter 2: Contents of Gita Summarized.?Though the embodied soul may be restricted from the sense enjoyment, the taste for sense objects remains. But, ceasing such engagements by experiencing a higher taste, he is fixed in consciousness?.
This higher taster is Krishna Consciousness in which we do devotional service to God Shri Krishna. We will get as per our destiny which is formed before our birth as per our pious and impious actions in previous births. There is no need to run for material success as we will not be able to get more than what is destined for us irrespective of our hard work and efforts. We have to keep our focus on the worship of God Shri Krishna and render devotional service to God Shri Krishna to get freedom from the cycle of repeated birth and death, old age, diseases and this dangerous material world full of miseries, worries, anxieties, pain and which is not our real home as our real home is Golok Vrindavan or spiritual sky. One who reaches there after death never returns to this miserable and dangerous material world.


Respected obeisances unto my spiritual master and God Shri Krishna.
Hare Krishna.
Pankaj Mannan
Post updated on: Sep 14, 2021 4:45:34 PM

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