#Madhu vada

[mealinnovate]

Varalakshmi 9 prasadam recipes|Varalakshmi Vratam Prasadam recipes|Sravana masam special prasadam|

[pansarigroup]

Aam Pachak: How It Is More Than Just a Refreshment

Mustered with the ideal and perfect mix of dried mango pieces, organic herbs and spices, the aam pachak is a popular and an all-flavorsome digestive that not just helps in indigestion but helps you to regain your appetite. You should use it regularly to gain energy. Apart from curing many other disorders by reducing the nutrition loss and improving the bowel movements, it also happens to be every Indian kid’s favorite! Buy pachak online only from a popular Indian spice store offering fast delivery and quality products!

How to consume aam pachak?

You can sprinkle some of it in your oatmeal and yogurt to make it tastier.

Add it to your juices or smoothies.

Use some in your boring green or otherwise plain fruit salad.

Before serving your roasted or grilled meat dishes, you can add some of your aam pachak on top of it, if you love experimenting with your food!

Benefits of having aam pachak

Being rich in Vitamin B, it increases the red blood cells, therefore improving the health of the anemic patients, who lack enough healthy red blood cells in their body. If you are a fan of mango magic then wait no more but buy mango magic online from a popular Indian spice store now!

People suffering from acidity can greatly benefit from it. It also contains all the 8 B vitamins which is required by the body in various areas like dietary changes, pregnancy. It controls your appetite, converting the eaten food into energy. It improves the secretion of the digestive juices and promotes proper elimination of excreta.

Being a good source of vitamin A, it also reduces fat content in your body.

As a rich source of dietary fiber and vitamin A, it protects your eyes from night blindness, supports a great bone health and lowers the risk of acne.

It also provides a huge relief from gas and heaviness in your body after eating.

Wondering from where to buy imli goli at a good price? Order from a trustworthy Indian spice store now!

[starfriday]

Lijo Jose Pellissery’s Ee. Ma. Yau wins prestigious Critics Award

In what could be a favourable move for the cinema of Malayalam, ‘Ee. Ma. Yau,’ a morbid satire by auteur filmmaker Lijo Jose Pellissery has garnered over half the votes polled by 23 film critics from all over India to win the prestigious FCCI Best Indian Film of 2018 Citation Award.

In earlier years, this citation instituted by the Film Critics Circle of India to encourage the production of cinema of high artistic and aesthetic value had been awarded to Village Rockstars (Assamese), Thithi (Kannada), and Court (Marathi /Gujarati /Hindi /English); in 2018, 2017, and 2016, respectively.

In this year’s nomination list, Rahi Anil Barve's Tumbbad (Hindi), Aditya Vikram Sengupta's Jonaki (Bengali /English), and Rima Das' 'Bulbul Can Sing (Assamese) were the three other films that found a place. Also recommended were Andhadhun, Ashwatthama, Badhaai Ho, Bhayanakam, Ek Je Chhilo Raja, Ghode Ko Jalebi Khilane Le Ja Riya Hoon, Love Sonia, Maassab, Manto, Mulk, Olu, Pariyerum Perumal, Poomaram, Raazi, Soni, Sudani from Nigeria, Vada Chennai, and Uronchandi; in the preliminary round.

Pellissery's Ee Ma Yau had earlier won major awards at the Kerala State Film Awards and at IFFI and IFFK. He made his debut as a filmmaker with the critically acclaimed Nayakan (2010) and followed it up with City of God (2011), Amen (2013), Double Barrel (2015), and Angamaly Diaries (2017).

Here’s what a few Members of the Jury have to say of Ee. Ma. Yau:

Manoj Barpujari: “Deserves kudos for its sincerity in enacting a funeral drama that looks at subaltern realities in a rural Keralite backdrop with the sea and Christianity forming layers of cinematic significance.”

Parthajit Baruah: “With a gripping narrative style, Lijo Jose Pellissery’s Ee. Ma. Yau is a brilliantly portrayed film on death that reveals a range of symbolic implications, with a touch of humour and an almost obsessive concern with human mortality. The death of the old man Vavachan mestri, his son Eeshi’s promise to his father to have a grand funeral and the subsequent dramas are a reflection of our dreams and disenchantments, our hopes and disillusionments.”

Madhu Eravankara: “Brilliant and faithful portrayal of a fishing village near Cochin, exposing the inhuman practices of the church and the helplessness of the downtrodden in a so-called civilized society.”

Utpal Borpujari: “With its ensemble cast, energetic storytelling, fluid camera work and tongue-in-cheek look at religion, society and relationships, Ee. Maa. Yau creates a moody yet satirical portrait of life.”

Saibal Chatterjee: “Superbly orchestrated rumination on life and death in a coastal Kerala village, where the follies and foibles of mankind, the workings of fate and the manifestations of grief are portrayed in a manner that is both culturally specific and universally resonant.”

Dalton L: “Upsets the postcards of a seaside village by unleashing the long take and emotionally charged non-stars, simulating actual lighting, and situating the primary focus on have-nots desiring the glory of wants; to serve the purpose of the neorealist church. Lijo Jose Pellissery’s morbid satire is the extension of an experimental /versatile body of work that pioneered, and continues to represent, the so-termed new-gen cinema of Malayalam.”

[womanfemale]

Dahi Vada Rezept. - https://www.womanfemale.com/?p=8467 - Methode : Split black Gramm Haut weniger (urudhu dal / uzhnunnu parippu) = 1/2 Tasse Salz = schmecken Kleine Zwiebel in Scheiben geschnitten = 3-5 Ingwer geschnitten = 1/2 TL Grüne Chili fein gehackt = 1 Asafoetida = eine Prise Curryblätter = wenige Öl = frittieren Für Dahi / Joghurt Dip Dahi = 11/2 Tasse Salz nach Geschmack Rotes Chilipulver = 1/2 TL Geröstetes Kümmelpulver = 1/2 tspn. Mische all das, um das Bad zu bekommen. Für Wada ................ 1. Wasche und tränke drei bis vier Stunden lang. 2. Abtropfen lassen und mit wenig Wasser zu einem dicken, groben Teig reiben. 3. Fügen Sie die Soda, Zwiebel, greenchilli, Ingwer und Curry Blätter dann gut mischen. 4. Sobald das Öl heiß ist, gießen Sie eine kleine Portion des Teigs in heißes Öl und braten, bis die Wadas goldbraun sind. 5. Sie können dies direkt auf den vorbereiteten Dhai Dip übertragen und verlassen es dort für einige Zeit vor dem Servieren. 6. Die andere Methode ist Drain und tränken Vada in kaltem Wasser, sobald Sie entfernte es von der Hitze. 7. Drücken Sie überschüssiges Wasser aus und arrangieren Sie es in einer Servierschale. 8. Den Dahi-Dip darüber gießen und servieren. Sie können dies mit Curry oder Minzblättern garnieren. - #'New year greetings card 2013 Happy xmas 2013 #Christmas greeting card 2013 #creative e-greeting card 2012 #deepa #Deepa Madhu #deepa photography #deepa photos #deepa praveen #deepapraveen photography #deepas best photos #Dream #environment #faith #food news #Friend #friendship #fun #greeting card 2012 #happy Christmas 2013 #happy new year 2013 #Happy Valentines Day 2012 #hope #India #inspirational quotes #kerala #Kerala photographer #Kerala photos #Lady photographer #love #New year greeting card 2012 #new year greetings 2012 #New year greetings 2013 #news #photos with quote #Valentines Day greetings Card 2012