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    Gandhara Art in Humboldt Forum: Life of Lord Buddha

    Gandhara Art in Humboldt Forum: Life of Lord Buddha

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    Jewish Heroes Square in Krakow, Poland

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    Block no. 4 in Auschwitz concentration camp

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    Ottoman tent in Princess Czartoryski Museum in Krakow, Poland

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    The Steam Engine Building, Potsdam, Germany

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    Assyrian human-headed winged bull from Nimrud; 9th cent. BCE; Pergamon Museum, Berlin

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    Catacombs in St Peter’s Abbey Salzburg, Austria

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    St Nicholas Church in #Leipzeg, #Germany

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    Gloriette, Schonbrunn Palace, Vienna,Austria

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    Matthias Church on Buda Castle Hill, Budapest

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    The Neptune fountain in Schonbrunn Palace, Vienna, Austria

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    St Peter’s Abbey Church in Salzburg, Austria

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    The Residence Fountain in Salzburg: Oundof Music

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      My favorite artworks from European Museums

      My favorite artworks from European Museums

      Gandhara Art in Humboldt Forum: Life of Lord Buddha

      Gandhara Art in Humboldt Forum: Life of Lord Buddha

      Jewish Heroes Square in Krakow, Poland

      Jewish Heroes Square in Krakow, Poland

      Block no. 4 in Auschwitz concentration camp

      Block no. 4 in Auschwitz concentration camp

      Ottoman tent in Princess Czartoryski Museum in Krakow, Poland

      Ottoman tent in Princess Czartoryski Museum in Krakow, Poland

      The Steam Engine Building, Potsdam, Germany

      The Steam Engine Building, Potsdam, Germany

      Assyrian human-headed winged bull from Nimrud; 9th cent. BCE; Pergamon Museum, Berlin

      Assyrian human-headed winged bull from Nimrud; 9th cent. BCE; Pergamon Museum, Berlin

      Catacombs in St Peter’s Abbey Salzburg, Austria

      Catacombs in St Peter’s Abbey Salzburg, Austria

      St Nicholas Church in #Leipzeg, #Germany

      St Nicholas Church in #Leipzeg, #Germany

      Gloriette, Schonbrunn Palace, Vienna,Austria

      Gloriette, Schonbrunn Palace, Vienna,Austria

      Matthias Church on Buda Castle Hill, Budapest

      Matthias Church on Buda Castle Hill, Budapest

      The Neptune fountain in Schonbrunn Palace, Vienna, Austria

      The Neptune fountain in Schonbrunn Palace, Vienna, Austria

      The Dohany Street synagogue in Budapest

      St Peter’s Abbey Church in Salzburg, Austria

      St Peter’s Abbey Church in Salzburg, Austria

      The Residence Fountain in Salzburg: Oundof Music

      The Residence Fountain in Salzburg: Oundof Music

      Sultana Daku and Raj Bhawan of Nainital

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      Dal e Arhar – old Shahjahanabad recipe

      inFood and Recipes
      0

      We have all cooked this dal at home.

      In the south sambhar is made from it. 

      In Awadhwe boil it with a pinch of haldi and salt to taste.

      It’s consistency is thick.

      It’s garnished with diced cloves of garlic and whole red chilli. These are heated in an iron skillet ( small size) and then put inside the dal pot so that the iron taste ( sondhapan) may come into the dal.
      Now the dal as cooked in bygone years in the imperial city of Shahjahanabad.

      1 kg Dal e arhar

      250 Gm dahi 

      1 maasha each laung ( clove) and elaichi ( cardamom) A masha is a traditional Indian unit of mass, now standardized as 0.97 grams (0.034 oz)

      Salt to taste

      250 gm Ghee 

      125 gm onions

      Lahsan ( garlic) & adrak ( ginger) 1 chitank (15 gm)

      Mitch siyah aur surkh( pepper corns & red chilli) 3 maasha each

      1 maasha zafran ( saffron)
      Juice of lemon 1 chitank ( 15 gm)

      1. Boil the dal well – called “dal Ko khoob achhi tarah josh dijiye)

      2. Throw away water and boil again, adding salt to the water

      3. Throw the water again

      4. Add juice of adrak and dahi to it and leave for one hour to marinate

      5. Grind the garlic, pepper and chilli  and strain through a Muslin cloth.

      6. Add the masala and dal e arhar to ghee and fry. Keep adding dashes of water till the dal is well cooked and tender.

      7. Put on dum ( this means putting the pot of dal on a heavy tawa so it doesn’t burn) for 15 min

      8. Mix it well and add lemon juice to it. Consistency will be thick. 

      9. Fry finely sliced onions till golden brown in ghee. 

      10. Add zafran and garnish with the fried onions and serve.

      Note :haven’t tried it myself. Just copied recipe down from an old recipe book

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      Rana Safvi

      Come, explore and fall in love the Beauties of Delhi (Dilli ki Ranaiya’n) and the World with me, Rana Safvi

      I have a masters in medieval history from the prestigious Centre for Advanced Studies, Dept. of History, AMU. A firm believer in our Ganga Jamuni Tehzeeb, I am passionate about gaining and sharing knowledge and these days I am doing it via the social media platform.

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