Jhilik

Tuk tak
edik sedik
bhalolaga
bhalobasha
buker majhe
jhilik mare
tomar ami
amar tumi
choriye pore
chora chore
bhalobashar
bhalolaga

Jodi

ekfoNta brishtir jole dekhi alor protifalon
sudurer hatchani chupi diye dhoke piyashi mone
jene neoa, bujhe neoa, buke neoa jak ekhon
muhurto-tai dhrubo, etai satya
kal hoito brishti nao ashte pare jhaNpiye athoba -
bhiru bristir pa tipe asha jodi hoi agochor?
Bhabi – Ei muhurto tai shubo, shiuli-gondhi
Jene neoa, buke neoa, bhalobese neoa jaak ekhon !

~ Biswarup

Sudhu boye jawa

Kakhono chanchal, edik sedik
Athoba teji, kharosrot
Abar kakhono shudhui bahaman, shanto, nirlipto
Aabeg jorano dinraat aar tate ami, amra
Cholat chol cholat chol
Sudhu boithai sombal

~ Biswarup

Mr. Taracharan Banerjee’s daily morning chants

Mr. Taracharan Banerjee’s daily morning chants has now been uploaded in YouTube for music enthusiasts to listen and learn from.

Here is the link to view all the videos in Youtube
http://www.youtube.com/results?search_query=biswarup99&search_type=&aq=f

---

Ganesh Paintings

I found this site for awesome ganesh paintings !! Check it out. I am even considering to paint a few from here.

http://www.khedekars.com/ganesha_exhibition.htm

Indian cooking essentials

I will update this list from time to time !!

—————————————————————————-
NAME INDIAN NAME DESCRIPTION
—————————————————————————-
Asafoetida
Hing
Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor – definitely an acquired taste. May be obtained.
—————————————————————————-
Besan
Besan
Flour of dried chick peas.
—————————————————————————-
Cardamom
Elaichi
Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 t.
—————————————————————————-
Coriander
dhania
Aromatic herb of the parsley family. Sold as cilantro or chinese parsley. Also sold as seed or dry powder.
—————————————————————————-
Cumin
Jeera
Very aromatic and reminiscent. Sold whole or ground.
—————————————————————————-
Dals
Dal
Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).
—————————————————————————-
Fennel Seed
Sauf
Has an agreeable odor and licorice flavor. Available whole or ground.
—————————————————————————-
Fenugreek
Methi
Has a pleasant bitter flavor and sweetish odor.
—————————————————————————-
Garam Masala
Garam Masala
A mixture of spices; details come later.
—————————————————————————-
Chat Masala
Chat Masala
A variation of Garam masala. Available in Indian stores.
—————————————————————————-
Ghee
Ghee
Fat for frying. Pure ghee is clarified butter.
—————————————————————————-
Mustard oil
Larson
Pungent oil made from black mustard seeds.
—————————————————————————-
Mint
Pudina
Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones.
—————————————————————————-
Pomegranate
Anar dana
A flavoring agent. Has some scent.
—————————————————————————-
Saffron
Kesar
Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic and yields a yellow color.
—————————————————————————-
Turmeric
Haldi
An aromatic powdered root. Used as a flavoring, and for flavoring curries.
—————————————————————————-

Next Page »