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    Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

    Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

    The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

    The Summer Mosque of the Arc in Khiva, Uzbekistan

    Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

    The Madrasas ( educational institutions) of Ulugh Beg

    The Madrasas ( educational institutions) of Ulugh Beg

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    AkshayVat in Allahabad/ Prayagraj

    AkshayVat in Allahabad/ Prayagraj

    Helical stepwell in Pavagadh area of Gujarat

    Islam Khoja ensemble in Khiva,Uzbekistan

    Mysore Silk and Tipu Sultan

    Mysore Silk and Tipu Sultan

    Lord Buddha statue in Chandigarh Museum

    Akbar’s Inscription in The Ranakpur Jain Temple

    Neelkanth Temple in Kumbhalgarh

    Neelkanth Temple in Kumbhalgarh

    Vijai Stambh in Chittorgarh Fort

    The importance of River Yamuna in Vrindavan

    The importance of River Yamuna in Vrindavan

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Kanishka statue in Mathura museum

    Kanishka statue in Mathura museum

    Shahji ka Mandir, Vrindavan

    Shahji ka Mandir, Vrindavan

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      Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

      Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

      The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

      The Summer Mosque of the Arc in Khiva, Uzbekistan

      Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

      The Madrasas ( educational institutions) of Ulugh Beg

      The Madrasas ( educational institutions) of Ulugh Beg

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      AkshayVat in Allahabad/ Prayagraj

      AkshayVat in Allahabad/ Prayagraj

      Helical stepwell in Pavagadh area of Gujarat

      Islam Khoja ensemble in Khiva,Uzbekistan

      Mysore Silk and Tipu Sultan

      Mysore Silk and Tipu Sultan

      Lord Buddha statue in Chandigarh Museum

      Akbar’s Inscription in The Ranakpur Jain Temple

      Neelkanth Temple in Kumbhalgarh

      Neelkanth Temple in Kumbhalgarh

      Vijai Stambh in Chittorgarh Fort

      The importance of River Yamuna in Vrindavan

      The importance of River Yamuna in Vrindavan

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Kanishka statue in Mathura museum

      Kanishka statue in Mathura museum

      Shahji ka Mandir, Vrindavan

      Shahji ka Mandir, Vrindavan

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      Murgh Qorma: Dastarkhwan e Ramzan

      inFood and Recipes
      0

      Chicken -1 full ( cleaned – no skin or offals)

      Marinate chicken for an hour or more in 1tsp Salt, lemon juice & 1tsp of ginger garlic paste

      1 big onion sliced fine

      1tbsp each ginger and garlic paste

      2tbsp curd

      1tbsp coriander powder ( lightly roasted on a griddle)

      1/2 tsp each pepper corn & cloves

      2bayleaves

      1/2 tsp powdered garam masala

      Salt and chilli to taste

      1cup water

      3tbsp oil

      Method :

      In a pressure cooker heat oil.

      Add the cloves, peppercorns and bayleaves. Add the onions and fry till onion is golden brown.

      Remove from oil, making sure all oil is drained back into the cooker and set aside. Remove bayleaves & rest has to be ground to a fine paste.

      Shake off excess water and add the chicken pieces to the oil.

      Lightly fry. Add the ginger garlic paste, chilli and coriander powder. Saute it and keep adding dashes of curd to prevent it sticking or burning.

      When oil leaves the sides add the garam masala, salt and paste of fried onions. Stir for a minute add water and pressure cook for 5 minutes.

      Open when steam has disappeared and serve with chapati.

      You can also cook in a kadhai or wok. It takes longer to cook.

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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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