00:00 – In this Episode
01:08 – Intro
02:51 – Amma’s Satsang
07:34 – Bhajan – ‘Naam ek rup bahutere’.
12:13 – Amma continues her Bharat Yatra towards Mangaluru.
In Season 4, Episode 39 of #AmritGanga, Amma says, “The dog chews the bone, thinking the blood comes from it, but it doesn’t understand the truth until it faints. Real happiness is not in objects.”
Amma sings the bhajan, ‘Naam ek rup bahutere’.
In this episode Amma continues her Bharat Yatra in Mangaluru.
सीज़न 4, अमृत गंगा की उनतीसवीं कड़ी में, अम्मा कहती हैं, “कुत्ता हड्डी चबाते हुए सोचता है कि खून आ रहा है, पर वह बेहोश होने के बाद ही समझता है कि खून कहाँ से निकला था। वस्तु में आनंद नहीं है।”
अम्मा भजन गाती हैं, ‘नाम एक रूप बहुतेर।’
प्रस्तुत कड़ी में, अम्मा की भारत यात्रा में – मंगलुरु कार्यक्रम।
#Amma #MataAmritanandamayiDevi #Amrita
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6 Pani Puri Flavours You MUST TRY! ❤️
If you’re a true pani puri lover like me, you’re going to fall in love with these flavours.Pani puri is truly one of the greatest flavour bombs we have to offer to the world!
While I’ll always cherish the classic teekha dhaniya-pudina paani but over the years, I’ve had so much fun experimenting and creating different flavours from unique ingredients.Some of you have even seen and tasted these creations before, and today, I’m beyond excited to share one of my most favourite videos ever with you!
Presenting my 6 pani puri flavours,Khata Meetha Aam, Anaar, Guava Chilli, Teekha Paani, Kokum, and Kiwi Pineapple 🤤And let me tell you, every single flavour turns out absolutely incredible.
I hope you try them at home and create your own little pani puri day! 🥰
And for that perfect, smooth texture and consistency, you can always trust our Blend Lab Pro 2.0. The best part? You can now get it within just 10 minutes on Zepto! 🙌
Full written recipe – Mangalorean Prawn Curry
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 5-6 people
Ingredients:
Fresh curry paste
COCONUT OIL | नारियल का तेल 1 TSP
BYADGI RED CHILLI | ब्यादगी लाल मिर्च 10 NOS.
CORIANDER SEEDS | साबुत धनिया 2 TSP
CUMIN SEEDS | जीरा 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
CAROM SEEDS | अजवाइन A PINCH (OPTIONAL)
FENUGREEK SEEDS | मेथी के बीज A PINCH
GARLIC | लहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
ONION | प्याज़ 1 NO.
TAMARIND | इमली 2 TBSP (LEMON SIZED BALL)
FRESH COCONUT | ताज़ा नारियल 1 CUP (SCRAPED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
Tempering & final cooking
COCONUT OIL | नारियल तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
ONION | प्याज़ 1 NO. (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
PRAWNS | झींगे 300 GRAMS (CLEANED & DEVIENED)
SALT | नमक A PINCH
LEMON JUICE | नींबू का रस 2 TSP
COCONUT MILK | नारियल का दूध 2-3 TBSP
Method:
Set a pan over high heat & let it get hot, then lower the flame & add the coconut oil, add the red chillies & roast the chillies over low flame while stirring continuously until they get hot & puff up slightly. Transfer the chillies into a bowl & set them aside.
In the same pan add all the whole spices of the paste, & roast them over medium flame until they turn fragrant & golden brown in colour. Transfer the spices into the same bowl as the chillies & let all the ingredients cool down completely.
Once cooled, transfer the mixture into a mixer grinding jar & add garlic, ginger, onion, tamarind, fresh coconut, turmeric powder, water & grind it into a smooth paste. Do not add a lot of water, keep the paste thick.
To make the curry, set a stock pot over high flame, add the coconut oil & let it get hot.
Add mustard seeds, let them crackle then add curry leaves, green chilli & onion, stir well & cook over medium high flame until the onions turn soft.
Next, add the prepare paste, stir well & cook over high flame for 4-5 minutes or until a slight glaze appears on the paste.
Add hot water to make a thin curry, stir well & bring it to a boil then let it simmer for 12-15 minutes over medium flame. The curry will cook nicely & thicken up, which will completely change the flavour profile of the gravy.
Meanwhile, as an optional step, you can add a pinch of salt & some lemon juice to the prawns, it will get rid of any off-smell present in the prawns.
After simmering the curry for 12-15 minutes, add the prawns, stir it gently & cook for 5-6 more minutes until the prawns get fully cooked.
Once the prawns get cooked, you can adjust the consistency of they curry as per your preference, cook it further for a few more minutes if you want the curry to be thick or add hot water if you like the curry to be thin.
Taste & adjust salt if required & optionally you can also add some coconut milk.
Your super delicious, quick & easy Mangalorean Prawn Curry is ready. Serve piping hot with neer dosa, cooked rice or boiled matta rice (red rice).
Incredible Drinks of India – Ep 3 | Ragi Ambali
Garmi ke dinon mein jab thakaan cha jaati hai aur kuch bhi khaane ka mann nahi kartaTab ek simple, desi, aur soulful drink hai jo har baar dil ko sukoon deti hai, Ragi Ambali 🧡
It’s a natural probiotic drink jo aapke gut health ko strong banata hai, digestion ko improve karta hai aur sabse zaruri aapke body ko andar se cool karta hai.
Ek aisi drink jo sirf health nahi, ek emotional comfort bhi deta hai jaise maa ke haathon ka bana hua kuch. ❤️Light, energizing, earthy and very refreshing, perfect for these hot summer days ☀️
Aapke region mein ragi se kya banaya jaata hai? Mujhe zarur batayein! ⬇️
Kathal Masala Recipe Link – https://youtu.be/NLDHwBlhT0Q?si=i2-9udYC7K9QAwLf
Biryani Masala Recipe –
Ingredients:
CORIANDER SEEDS | धनिया 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
CARAWAY SEEDS | शाह जीरा 2 TSP
GREEN CARDAMOM | हरी इलायची 2 TBSP
BLACK CARDAMOM | बड़ी इलाइची 5-6 NOS.
CINNAMON | दालचीनी 3 INCH
BLACK PEPPERCORNS | काली मिर्च 1 TBSP
SPICY RED CHILLIES | तीखी लाल मिर्च 7-8 NOS.
BAY LEAF | तेज पत्ता 7-8 NOS.
CLOVES | लौंग 2 TSP
MACE | जावित्री 3 NOS.
KASURI METHI | कसूरी मेथी 1 TBSP
TURMERIC POWDER | हल्दी 1/2 TSP
NUTMEG | जायफल 1/2 NOS. (GRATED)
SALT | नमक A LARGE PINCH
Method:
To make the biryani masala, set a pan on high flame & heat it very nicely, turn the flame down to low once the pan gets hot, add all the whole spices to the pan & roast them until fragrant, if the pan gets too hot you can also switch off the flame completely to maintain the temperature.
Once the spices get fragrant, transfer the spices in a bowl & add the kasuri methi, nutmeg & mix well, cool the spices down completely.
Add them to a mixer grinder once they cool down & also add turmeric powder & salt, grind the spices into a powder, you can keep it coarse or fine as per your preference.
Your biryani masala is ready, you can store it in an airtight & use it for 2-3 months.
#yfl #SanjyotKeer #kathalbiryani
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Follow Your Food Lab on:
Chef Sanjyot Keer & Sourav Ganguly cooked a HATKE dish with @fortunefoods Soya Badi! 🔥👨🍳
We gave Fortune Soya Badi a twist with a Peri Peri-style recipe — and DADA absolutely nailed it in the kitchen! 😍
This one turned out delicious, spicy, bold, and just as versatile as Fortune Soya Badi itself. 🤤
High in protein, full of flavour — you’ve got to try this at home!
👇 Comment below and tell us what hatke recipe you’d make with @fortunefoods Soya Badi! ❤️
Incredible Drinks of India Ep 2 | Jaljeera |
This summer heat is killing me, and honestly, Jaljeera has been my saviour lately!It’s tangy, fresh & the fact that it helps with digestion? Total bonus! 🤗
Been sipping on it non-stop this week, and I just had to share my super simple homemade recipe with you all! ❤️
If you haven’t tried making Jaljeera at home yet, trust me, it’s a game changer.
Go give it a shot and tell me how it turned out!What’s your go-to summer drink? 🥤
