Himachal Pradesh
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SC Menu Copy
ANAR STRAWBERRY JUICES (Anar juice with fresh strawberry pulp and strawberry pieces) Fresh fruit juices act as refresher and play a significant part in any cuisine being one of the best forms of nature’s power foods; they are LITCHI COCONUT healthy and relished with great delight. At events, a glass of juice of mock (Litchi juice with coconut water) tall acts as an accompaniment and can play the role of conveation starte. COCKTAIL (Black grape and mix fruit juice) COCONUT PUNCH BLACK GRAPE PERU (Fresh malai and crushed coconut water) (Black grape juice with Peru Pulp) ROSE COCONUT GREEN GRAPE LITCHI (Strips of malai and coconut water garnished with rose petals) (Fresh green grapes with litchi juice) ANAR MUSK MELON BLOSSOM (Anar juice) (Musk melon with vanilla ice-cream) ANAR PERU LITCHI ORANGE (Anar juice blended with guava pulp) (Litchi juice with orange base) PINEAPPLE PERU KIWI PINEAPPLE (Pineapple juice with guava pulp) (Fresh juice of kiwi and pineapple) PINEAPPLE MOSAMBI SUMMER COOLER (Fresh juice pineapple and sweet lime) (Fresh juice of kiwi and pineapple garnished with mint) FRUIT PUNCH BLUEBERRY (Mix fruit juice with chopped apple, mint and anar) (Freshly squeezed blueberries with vanilla) PEACH PLUM KIWI LEMON (Fresh peach and plum juice) (Fresh juice of kiwi and lemon ORANGE STRAWBERRY RED GUAVA (Fresh orange juice with strawberry pulp) (Freshly squeezed red guava) SHALIMAR CHOCOLATE TRUFFLE (Watermelon juice blended with vanilla) (A great combination of chocolate and vanilla. Garnished with chocolate chip and grated apple) -
Ms. Sollazzo's Class Recipe Book
Ms. Sollazzo’s Class Recipe Book 2020-2021 Picture of you making Materials/Ingredients it! Ingredients Materials ● 2 eggs ● Mixing bowl ● 3/4 Lb all purpose flour ● Hands or spatula (340 g) ● Pot or pan ● 2 oz caster sugar (55 g) ● Stove ● 2 oz unsalted butter (55 g) ● Plastic wrap ● 1 organic lemon ● Paper towels ● 1 organic orange ● Serving tray or bowl ● 3 tbsp candied fruit ● 2 tbsp sugar decorations or sprinkles ● 2 drops Rum or Brandy (not necessary) ● 1 drop Anise flavor ● 1 pinch table salt ● Sesame oil How to Make Struffoli Steps 1. This is a family tradition that has been passed down from generation to generation. I hope you enjoy the treat! 2. Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated. 3. After that, grate the lemon and orange to obtain zests. 4. Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt. 5. Finally, whisk until consistent. 6. Add the flour, a little at a time into the butter and eggs mixture. 7. Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs. 8. Now, compact and stretch out the crumbs until obtaining a consistent dough. 9. Eventually, wrap the dough and store into the lower part of the fridge at least 2 hours. -
The Rajputs: a Fighting Race
JHR1 JEvSSRAJSINGHJI SEESODIA MLJ^.A.S. GIFT OF HORACE W. CARPENTER THE RAJPUTS: A FIGHTING RACE THEIR IMPERIAL MAJESTIES KING-EMPEROR GEORGE V. AND QUEEN-EMPRESS MARY OF INDIA KHARATA KE SAMRAT SRT PANCHME JARJ AI.4ftF.SH. SARVE BHAUMA KK RAJAHO JKVOH LAKH VARESH. Photographs by IV. &* D, Downey, London, S.W. ITS A SHORT ACCOUNT OF THE , RAJPUT. ,RAC^ WARLIKE PAST, ITS EARLY CONNEC^tofe WITH., GREAT BRITAIN, AND ITS GALLANT SERVICES AT THE PRESENT MOMENT AT THE FRONT BY THAKUR SHRI JESSRAJSINGHJI SEESODIA " M.R.A.S. BEAUTIFULLY ILLUSTRATED WITH NUMEROUS COLOURED ILLUSTRATIONS A FOREWORD BY GENERAL SIR O'MOORE CREAGH V.C., G.C.B., G.C.S.I. EX-COMMANDER-IN-CHIEF, INDIA LONDON EAST AND WEST, LTD. 3, VICTORIA STREET, S.W. 1915 H.H. RANA SHRI RANJITSINGHJI BAHADUR, OF BARWANI THE RAJA OF BARWANI TO HIS HIGHNESS MAHARANA SHRI RANJITSINGHJI BAHADUR MAHARAJA OF BARWANI AS A TRIBUTE OF RESPECT FOR YOUR HIGHNESS'S MANY ADMIRABLE QUALITIES THIS HUMBLE EFFORT HAS BEEN WITH KIND PERMISSION Dedicates BY YOUR HIGHNESS'S MOST OBEDIENT SERVANT AND CLANSMAN JESSRAJSINGH SEESODIA 440872 FOREWORD THAKUR SHRI JESSRAJ SINGHJI has asked me, as one who has passed most of his life in India, to write a Foreword to this little book to speed it on its way. The object the Thakur Sahib has in writing it is to benefit the fund for the widows and orphans of those Indian soldiers killed in the present war. To this fund he intends to give 50 per cent, of any profits that may accrue from its sale. -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
Annexure-V State/Circle Wise List of Post Offices Modernised/Upgraded
State/Circle wise list of Post Offices modernised/upgraded for Automatic Teller Machine (ATM) Annexure-V Sl No. State/UT Circle Office Regional Office Divisional Office Name of Operational Post Office ATMs Pin 1 Andhra Pradesh ANDHRA PRADESH VIJAYAWADA PRAKASAM Addanki SO 523201 2 Andhra Pradesh ANDHRA PRADESH KURNOOL KURNOOL Adoni H.O 518301 3 Andhra Pradesh ANDHRA PRADESH VISAKHAPATNAM AMALAPURAM Amalapuram H.O 533201 4 Andhra Pradesh ANDHRA PRADESH KURNOOL ANANTAPUR Anantapur H.O 515001 5 Andhra Pradesh ANDHRA PRADESH Vijayawada Machilipatnam Avanigadda H.O 521121 6 Andhra Pradesh ANDHRA PRADESH VIJAYAWADA TENALI Bapatla H.O 522101 7 Andhra Pradesh ANDHRA PRADESH Vijayawada Bhimavaram Bhimavaram H.O 534201 8 Andhra Pradesh ANDHRA PRADESH VIJAYAWADA VIJAYAWADA Buckinghampet H.O 520002 9 Andhra Pradesh ANDHRA PRADESH KURNOOL TIRUPATI Chandragiri H.O 517101 10 Andhra Pradesh ANDHRA PRADESH Vijayawada Prakasam Chirala H.O 523155 11 Andhra Pradesh ANDHRA PRADESH KURNOOL CHITTOOR Chittoor H.O 517001 12 Andhra Pradesh ANDHRA PRADESH KURNOOL CUDDAPAH Cuddapah H.O 516001 13 Andhra Pradesh ANDHRA PRADESH VISAKHAPATNAM VISAKHAPATNAM Dabagardens S.O 530020 14 Andhra Pradesh ANDHRA PRADESH KURNOOL HINDUPUR Dharmavaram H.O 515671 15 Andhra Pradesh ANDHRA PRADESH VIJAYAWADA ELURU Eluru H.O 534001 16 Andhra Pradesh ANDHRA PRADESH Vijayawada Gudivada Gudivada H.O 521301 17 Andhra Pradesh ANDHRA PRADESH Vijayawada Gudur Gudur H.O 524101 18 Andhra Pradesh ANDHRA PRADESH KURNOOL ANANTAPUR Guntakal H.O 515801 19 Andhra Pradesh ANDHRA PRADESH VIJAYAWADA -
What Is Tourism?
What is Tourism? Although many of us have been "tourists" at some point in our lives, defining what tourism actually is can be difficult. Tourism is the activities of persons traveling to and staying in places outside their usual environment for not more than one consecutive year for leisure, business or other purposes. Tourism is a dynamic and competitive industry that requires the ability to constantly adapt to customers' changing needs and desires, as the customer’s satisfaction, safety and enjoyment are particularly the focus of tourism businesses. Types Tourism encompasses: Outbound Tourism Outbound tourism is what you may be most familiar with. It involves the business of people going from British Columbia to other provinces, territories or countries. For example, going to Hawaii in February is considered outbound tourism. Inbound Tourism BC competes in a global market to attract tourists from the United States, Japan, Germany and many other countries. We also implement marketing campaigns aimed at attracting travellers from other parts of Canada. The tourists coming to BC from other places are called inbound tourists. Sectors The tourism industry is divided into five different sectors: . Accommodation . Food and Beverage Services . Recreation and Entertainment . Transportation . Travel Services The diversity of these five sectors shows that the career options in the tourism industry are unlimited. Depending on your interests and skills, you can work indoors or out, nine to five or midnight to noon. You can work in an office, an airport or out of your home. You can have one career in the winter and another in the summer. -
List of Top Performing Teachers in Phase I
List of Top performing teachers in Phase I Sr NO District Name School Name Teacher Name 1 Bargarh CEMENTNAGAR HIGH SCHOOL TARANISEN BUDHIA 2 Bargarh CEMENTNAGAR HIGH SCHOOL KAPILESWAR BAG 3 Bargarh CEMENTNAGAR HIGH SCHOOL JUDHISTHIR DASH 4 Bargarh CEMENTNAGAR HIGH SCHOOL DEBJIBAN KAR 5 Bargarh CEMENTNAGAR HIGH SCHOOL PRAKASH NANDA BHOI 6 Bargarh CEMENTNAGAR HIGH SCHOOL RAMAKANTA MEHER 7 Rayagada GOVT. GIRLS HIGH SCHOOL GEETANJALI SAHOO 8 Rayagada GOVT. GIRLS HIGH SCHOOL UDAYA SABAR 9 Rayagada GOVT. GIRLS HIGH SCHOOL USHA RANI PANDA 10 Rayagada GOVT. GIRLS HIGH SCHOOL SANGHAMITRA MISHRA 11 Rayagada GOVT. GIRLS HIGH SCHOOL SUNIL KUMAR INDUPALLI 12 Rayagada GOVT. GIRLS HIGH SCHOOL PATNANA MANIMALA 13 Rayagada GOVT. GIRLS HIGH SCHOOL NALINI SUNASETTY SUHAGA NALINI MAMATA 14 Rayagada GOVT. GIRLS HIGH SCHOOL MOYEE MOHANTY 15 Rayagada GOVT. GIRLS HIGH SCHOOL DIPTIMAYEE TRIPATHY 16 Balasore JUDHISTHIR HIGH SCHOOL JENAL SINGH 17 Balasore JUDHISTHIR HIGH SCHOOL SUMI MARANDI 18 Balasore JUDHISTHIR HIGH SCHOOL DILLIP KUMAR DASMOHAPATRA 19 Balasore JUDHISTHIR HIGH SCHOOL JAYKRUSHNA DEY 20 Balasore JUDHISTHIR HIGH SCHOOL MADHABANANDA BEHERA 21 Balasore JUDHISTHIR HIGH SCHOOL SANJITA JENA 22 Balasore JAMKUNDA HIGH SCHOOL BHARATI JENA Sr NO District Name School Name Teacher Name 23 Balasore JAMKUNDA HIGH SCHOOL SANJAY KUMAR BHUYAN 24 Balasore JAMKUNDA HIGH SCHOOL MINATI ROUT 25 Balasore JAMKUNDA HIGH SCHOOL KAMALAKANTA SETHI 26 Balasore JAMKUNDA HIGH SCHOOL SUPRAVA GIRI 27 Bargarh GOVT. GIRLS HIGH SCHOOL BARGARH SHIBIRANJAN PADHAN 28 Bargarh GOVT. GIRLS HIGH SCHOOL BARGARH KAMALA DASH 29 Balasore HARA PRASAD HIGH SCHOOL AJAY KUMAR MOHANTY 30 Bargarh GOVT. GIRLS HIGH SCHOOL BARGARH BIJAYALAXMI HOTA 31 Balasore HARA PRASAD HIGH SCHOOL BRUNDABAN PADHIARY 32 Bargarh GOVT. -
Breakfast Welcome Drinks
18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. 602 497 4971 Cell No. : 602 993 0085 Authentic Indian Vegetarian & Non-Vegetarian Restaurant www.omindianbistro.com www.chennaichettinaadpalace.com Indian Vegetarian & Vegan Food Restaurant Authentic Indian Vegetarian & Non-Vegetarian Restaurant Phone : Arun Patel - 623 238 6371 ; Kam Patel - 602 465 5728 Email : [email protected] ; [email protected] BREAKFAST WELCOME DRINKS o Aloo Parantha (some items are seasonal) o Bataka Poha o Badam Milk o Bataka Vada o Cantaloupe o Corn lilo Chevdo o Fresh Lemonade o Dry Mix Chevdo o Jal jeera o Fafda Chutney o Kesar milk o Idly Sambar o Khaju Shake o Masala Idly with chutney o Lemon Lychee o Medu vada Sambar o Orange o Methi Parantha (Thepla) o Paan Falooda o Mini idly sambar o Pineapple o Puffs (veg / cheese / egg / mushrooms) o Pineapple Orange o Upma o Pink Lemonade o Assorted Khakhara o Rose Falooda o Assorted Khari o Sweet Lime o Cereal Chevdo o Watermelon o Dhokla o Watermelon Lime o Dudhi Muthia o Blue Lagoon o Handvo o Cold Coffee o Khaman o Fruit Punch o Papdi Gathiya o Hot Coffee o Ragda Petties o Mango lassi o Sandwich Dhokla o Masala Chaas o Sev Khamani o Masala Tea o Sev Usal o Orange Blossom o White Dhokla o Pineapple Blossom o Pista Punch o Rose Lassi o Salt Lassi o Strawberry Daiquiri o Strawberry Lassi o Sweet Lassi o Thandai 1 18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. -
Rare Book No Call No
Rare Book No Call No. Acc.No Author Title R1 942 A9 Henry Robert The History of Great Britain 954.08 R2 Co Digby, William A Friend in need 942 R3 B Henry Robert The History of Great Britain 915.452 R4 D9.20 Pt.3 Gazetteer of the Bombay Presidency 915.452 R5 D9.18 Pt.3 Gazetteer of the Bombay Presidency (Poona) 954.08 R6 A9 Wilson, H.H. The History of British India Vol. IX 954.80 R7 A6 Mill, James The History of British India Vol. VI 954.08 R8 A8 Wilson, H.H. The History of British India Vol. VIII 915.452 R9 J4.1 Gazetteer fo Bombay state Dharwar District-2 Copies 954.08 R10 A1 Mill, James The History of British India Vol. I 930 R11 A1 47286 Rollin, M The Ancient History Vol. I 930 R12 A5 47290 Rollin, M The Ancient History Vol. V 930 R13 A6 47291 Rollin, M The Ancient History Vol. VI 930 R14 A2 47287 Rollin, M The Ancient History Vol. II 930 R15 A3 47288 Rollin, M The Ancient History Vol. III 954.13 R16 A 35472 Edwardes, H.B. A year on The Punjab Frontier in 1848-49 Vol. II 954.13 R17 B1 35353 Lalif, S.M History of the Punjab 923.144 R18 C.4.1 0B4277 Sloane, W.M Life of Napoleon Bonaparte 954.08 R19 A7 Wilson, H.H. The History of British India Vol. VII 954.08 R20 A3 James, Mill The History of British India Vol. III Rare Book No Call No. -
BIBLIOGRAPHIC INPUT SHEET Food Production and Nutrition
AGKNCY FOR INTZRNATIONAL DEVELOPMCNT RADSE0L WASHINGTON. 0 C, 20929 BIBLIOGRAPHIC INPUT SHEET 7 A. PNIOAA fe I- 5UNJECT Food production and nutrition AE7-0000-G635 CLAW-. FICATION a. sk"060ANV Distribution and marketing--India 2. TITLE AND SUBTITLE Protein foods national development,operation marketing 3.AUTHOR(S1 (101) Protein Marketing Workshop,lst,New Delhi,1969; Protein Foods Assn.of India,Bonbay 4. DOCUMENT DATE 5 NUMBER OF PAGES 6 ARC NUMBER 1969 1 80p. s A. 7. REFERENCE ORGANIZATION NAME AND ADDRESS AID/ASIA/USIAD/India 8. SUPPLEMENTARY NOTES (Sponeorlng Ordanization, Publiahera# Avalability) 9. ABSTRACT 10. CONTROL NUMBER 11. PRICE OF DOCUMENT 12. DESCRIPTORS 13. PROJECT NUMBER Food habits Private ent--rprise Food industry Product development India Proteins 'Ifl L967India [4arketing Supplements I. TYPE OF DOCUMENT MeetinQs Surveys AID 590-1 (4-74) Protein Foods for National Development: Operation Marketing Report on Workshop I held at the Ashoka Hotel, New Delhi on December 18/19, 1969 I M.esa aa e We are within sight of self-sufficiency in food grains. But this does not mean that the battle against hunger has been won. Even in affluent countries there are groups of people who are undernourished. In our land the proportion of those who suffer from dietetic deficiencies is much larger. It is not enough for a larger quantity of food to be placed at the people's disposal. The quality of their diet must also be improved. We need more research in the field of developing low-cost protein foods and more initiative in producing such foods on a large scale. -
Comparative Physiography of the Lower Ganges and Lower Mississippi Valleys
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1955 Comparative Physiography of the Lower Ganges and Lower Mississippi Valleys. S. Ali ibne hamid Rizvi Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Rizvi, S. Ali ibne hamid, "Comparative Physiography of the Lower Ganges and Lower Mississippi Valleys." (1955). LSU Historical Dissertations and Theses. 109. https://digitalcommons.lsu.edu/gradschool_disstheses/109 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. COMPARATIVE PHYSIOGRAPHY OF THE LOWER GANGES AND LOWER MISSISSIPPI VALLEYS A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography ^ by 9. Ali IJt**Hr Rizvi B*. A., Muslim University, l9Mf M. A*, Muslim University, 191*6 M. A., Muslim University, 191*6 May, 1955 EXAMINATION AND THESIS REPORT Candidate: ^ A li X. H. R iz v i Major Field: G eography Title of Thesis: Comparison Between Lower Mississippi and Lower Ganges* Brahmaputra Valleys Approved: Major Prj for And Chairman Dean of Gri ualc School EXAMINING COMMITTEE: 2m ----------- - m t o R ^ / q Date of Examination: ACKNOWLEDGMENT The author wishes to tender his sincere gratitude to Dr. Richard J. Russell for his direction and supervision of the work at every stage; to Dr. -
World of Coins Advisory Panel Bidding Methods
TM i-Auction 14 | 27/2/14 Internet Auction World of Coins Advisory Panel Bidding Methods Prof. Dr. A. P. Jamkhedkar Internet Bids - Get Registered on www.Rajgors.com (Internet Bidding ends on 27 Feb. 2014 by 3:00 pm) Director (Retd.), Dept. of Archaeology & Museums, Fax Bids to +91-22-23870 647 (must be received on Govt. of Maharashtra or before 26 Feb. 2014 by 6:00 pm) Mrs. Beena Sarasan Postal Bids to the Regd. Office (must be received on or before 26 Feb. 2014 by 6:00 I.R.S. (Retd.), pm) Dy. Commissioner of Income Tax SMS Bids on +91 90040 82585 Dineshbhai Mody (must be received on or before 27 Feb. 2014 by 2:00 Founder Chairman, Dinesh Mody pm) Numismatic Museum & Institute, Email Bids to [email protected] University of Mumbai (must be received on or before 27 Feb. 2014 by 2:00 pm) Dinyar Madon Senior Advocate, Bombay High Court Auction Preview Parag P. Tripathi Your Preview Over Coffee New Delhi You are invited to Preview the Auction Lots at the Registered Office of the Rajgor’s over a cup of Rezwan Razack Coffee. Jt. M.D., Prestige Constructions, On Saturday, 22nd February 2014 Bangalore from 11:00 am to 6:30 pm Shauheen Daya Kindly inform us about your convenient time to Connoisseur of Art, Preview the lots so that you can have our full Mumbai attention. Do call us about your preferred lots and your timings Prof. Dr. V. S. Parekh on - +91 9594 647 647 Head of Dept. (Retd.), Dept.