Podcasts about khichdi

Today we talk about the one universal cooking technique in South Asia: tarka! It is also known as chhaunk and many other names in India. You will recognize it instantly as the popping of mustard seeds and the crackle of curry leaves in hot oil. Let's talk about how this technique can take your Indian food to the next level and why it is so important for Indian food.Examples of tarka:Tarka for Lemon Rice: https://www.youtube.com/watch?v=EsrWVuZTMCYTarka for Khichdi: https://www.youtube.com/watch?v=MAqAelyOb1cTarka for Sambar: https://www.youtube.com/watch?v=T7xkIjRQuf4Tarka for Rasam: https://www.youtube.com/watch?v=ORd-Gy-8fPQCredits:Sources used to make this episode: https://cooklikeanaunty.com/tarkaBackground music by Shobana Music: https://www.youtube.com/watch?v=orlHlf-t6jsTitle music from #Uppbeat (free for Creators!): https://uppbeat.io/t/simon-folwar/flo... License code: M1ADLQ9V0KCQ3ECP

"There is no reference to the biryani in the popular domain earlier than 125 years ago. Biryani was just one of the many varieties of pulao. One text tells us that no civilised gourmet in Lucknow touched biryani. They only ate yakhni pulao. So how has biryani become so important? Because if you are a show off and nouveau riche, you could show that, look, I've cooked something so expensive and exotic for my guests! Yes, the Nizams of Hyderabad, with the Hyderabadi dum ki biryani, did cultivate it into a very good art form. But the Nizams rose only after the decline of the Mughals so the biryani came from the Nizam who was experimenting with Turkish and Persian food. The food was from different directions. The biryani has been mythologised and mystified as an exotic dish so it has become aspirational. But a pulao is a pulao is a pulao and, with all due respect to biryani lovers, a biryani is a bit of a con! The biryani rose after 1857 to please the British. People wanted to go outside the pulao route and make it so complicated that it was like a jigsaw puzzle for them to unravel - ki kha kya rahe hai!" - Pushpesh Pant, author, 'Lazzatnama; Recipes of India' talks to Manjula Narayan about biryanis and pulaos, recipes of the Mahabharata, prawn poha, Kayasth mock meat dishes, North Eastern cuisine, kheers and khichdis, and how the modern kitchen has taken the drudgery out of cooking, among many other interesting things.

After entertaining young and old alike on the idiot box for more than a decade. the iconic animated heroes – Bade and Chote will now infiltrate the podcast scene with their brand of nonsensical ‘bakwaas' that is guaranteed to make your day!

Cook along with food writer Georgina Hayden as she serves up her easy and flavour-packed take on khichdi for TV presenter Nigel Clarke.For this cook-along recipe you will need (serves 2 adults and 2 kids):160g split red lentils 150g basmati½ tsp ground turmeric 2 tbsp veg oil1 tsp brown mustard seeds ½ tsp cumin seeds 10 fresh curry leaves 1 - 2 green chillies (add at the end if cooking for small children)1 onion4 garlic cloves 2 ripe tomatoes Sea salt and freshly ground black pepperA pinch of caster sugar½ bunch coriander1 lemonYou can find more on Georgina Hayden via her Instagram @GeorginaHayden or at the Family Feeds Substack https://georginahayden.substack.com/.Follow Nigel in Instagram @nigelclarketv and find out more about Dadvengers at their website https://dadvengers.com/This episode was produced and edited by Matt & Scott at PodMonkey.Family Feeds is a PodMonkey Production. Hosted on Acast. See acast.com/privacy for more information.

Traveling with kids with special needs requires careful planning and preparation to ensure a smooth and comfortable journey. Here are some helpful tips for managing travel with kids with special needs:1. Keep cold milk fresh: Carry fridge-cold milk in a heat-resistant flask to ensure it stays fresh and at the right temperature for your child.2. Pack fridge-cold food: Prepare and pack meals like Khichdi, daal-rice, or other favorite dishes that your child enjoys eating. Keeping the food cold will help maintain its freshness during the journey.3. Portable heating cup: Invest in a portable heating cup that can quickly heat up milk, food, or cook quick oats on-the-go. This handy device can be a lifesaver, especially when traveling by train or in places where access to a kitchen is limited.4. Convenience during travel: Having these essential items on hand can make traveling with kids with special needs much easier for you and your family. It eliminates the need to rely on external sources for food or heating facilities, giving you peace of mind during the journey.By following these travel management tips, you can ensure that your child's dietary needs are met, and you can focus on enjoying the journey together as a family. #kid #kids #child #children #childrens #baby #babyboy #babygirl #babyswag #most #loved #trending #parenting #parentingtips #reels #viral #instatrending #love #trending #reelitfeelit #latest #explore #parenting #viralvideos #viralreels #trendingnow #trendingvideos #motherhood #today #travel #travelwithkids #travelwithbaby

Join me for this episode about comforting and nostalgic Khichdi, a dish made from rice and lentils. We'll talk about khichdi's very old history, variations from across the Indian subcontinent, and a quick recipe to make this easy but delicious dish.Show notes, references, credits, and links: https://cooklikeanaunty.com/khichdi/

160 volunteers recorded over 2,400 interviews with over 1,200 people on their lived experience of the NHS - as patients, staff and members of the public in an oral history project run by the University of Manchester. Professor Stephanie Snow discusses the way these help us understand how caring for children has changed in the NHS, what it felt like to get health care and not have to pay for it and other stories which interviews with policy makers in the archives didn't reveal. The Voices of Our National Health service is held at the British Library and a book has been published Our Stories: 75 Years of the NHS from the People who Built it, Lived it and Love it https://www.nhs70.org.uk/story/voices-our-national-health-service-nhs https://blogs.bl.uk/sound-and-vision/2021/07/the-nhs-at-73.html Film maker Sara David talks about NHS Untold Film Stories and her documentary Khichdi which focuses on three Indian women, including the filmmaker's mother, who trained together in India, became friends and came to work as nurses in the NHS in the 1990s You can find out more about her film and others which have been funded in this article https://www.ukri.org/news/next-generation-of-filmmakers-to-tell-nhs-untold-film-stories/ and you can find more archive films here https://player.bfi.org.uk/free/collection/nhs-on-film Dr Sarah Jilani is a BBC/AHRC New Generation Thinker who is a Lecturer in English at City, University of London This New Thinking conversation is part of a series marking NHS75 made in partnership with the Arts and Humanities Research Council, part of UKRI. If you don't want to miss an episode sign up for the BBC Arts & Ideas podcast from BBC Sounds.

Aparna Piramal Raje is a writer, columnist, speaker, and educator and the author of the recently released, Chemical Khichdi: How I Hacked My Mental Health, a book on her experiences of living with a serious mental health condition for the last two decades.Her column, Head Office, in the Mint newspaper, looks at leadership through the lens of workspaces and workstyles. Over 100 CEOs have been featured in Head Office. The column led to her first book, Working Out of the Box: 40 stories of leading CEOs. She has also previously contributed to the UK's Financial Times Weekend, a leading global newspaper. A visiting faculty member at the Anant National University in Ahmedabad, and former CEO of her family's office furniture business, Aparna studied at Oxford University and Harvard Business School.Timestamps Aparna Piramal's Journey - 3:20Managing “Mania” and overcoming bipolar disorder - 5:03Becoming an author and the myths one needs to bust - 15:45Power of 3 - 23:10Making it Stick - 32: 38Lessons from running Head office - 36:25QuotesMental health is a team sportIf it takes a village to raise the child, it takes a community to heal the mindWhat you do on an everyday basis is what success is all about Connect with Aparna :  LinkedIn | Twitter | BookDo not miss to check out our new website and share your love https://inspiresomeonetoday.in/Do stay tuned for new episodes every alternate Friday. Next episode -Mar 17'23. Available on all podcast platforms, including, Google Podcasts, Apple Podcasts, YouTube, Spotify

EP 27: Sumitra and Anees by Seema Chishti‘Sumitra and Anees, Tales and Recipes from a Khichdi family' by the Delhi based journalist Seema Chishti is a poignant tale of her loving parents- Sumitra and Anees- falling in love, having an inter-faith marriage and leaving a legacy of great humanity and values for her. Seema Chishti is in conversation with broadcaster Achala Sharma in this episode of Kitaab Kaulum. Seema Chishti argues how in the India of today, social and communal fault lines have become starker than ever before. Inter-faith marriages, once seen as the hallmark of a plural society, are now being increasingly used to further a divisive political narrative.Journalist Seema Chishti, herself the product of an inter-faith marriage from a time when the ‘idea of India' was not just an idea but a lived reality, tells in this book the story of her parents: Sumitra, a Kshatriya Hindu from Mysore in Karnataka, and Anees, a Syed Muslim from Deoria in Uttar Pradesh. Woven into their story are recipes from Sumitra's kitchen, a site of confluence for the diverse culinary traditions she mastered. The book has been published by Harper Collins India.

At the in-laws' house, Shaikh liked the hand made khichdi of Sasuma very much. Did he get to eat the khichdi again? Did Mastmaula Sheikh Chilli had to make papads to eat khichdi? Plugin your headphones with the kids and get laughing at the funny world of Sheikh Chilli narrated by Sunita Malpani! Meet the boy who dreamt during the day and always got into trouble due to his carefree attitude. New episodes release every Friday! For advertising/partnerships reach out to bonjour@eplog.media You can follow us and leave us feedback on Facebook, Instagram, and Twitter @eplogmedia If you like this show, please subscribe and leave us a review wherever you get your podcasts, so other people can find us. You can also find us on https://www.eplog.mediaSee omnystudio.com/listener for privacy information.

On Cyrus Says its a television special, Cyrus is joined by JD Majethia, actor, director, producer and creator of legendary shows like 'Wagle Ki Duniya – Nayi Peedhi Naye Kissey', Sarabhai vs Sarabhai, Khichdi, and more. Cyrus recollects how in 1993 they met while on a shoot and the fun they had together, why creators don't talk money in the beginning itself, and tons more. JD talks to us about a writer needs to write something that sells, and regales us with stories and anecdotes of working with his producing and writing partner Aatish Kapadia. They talk about the 1 year anniversary of 'Wagle Ki Duniya' while comparing it with the previous iteration of the series, how they pulled off the new format with Sony Sab and the potential he saw while re-launching it. Further, they talk about working with 9-10 writers to get fresh stories, how 'Wagle Ki Duniya' touches upon issues like good touch-bad touch, menstruation, mental health, gender equality and more, with an intent to strike relevant engagement and conversations, and the kind of difference a fantastic casting can make to a show. Tune in for this and much more.Follow JD Majethia on Instagram: https://instagram.com/jd_majethiaAlso, subscribe to Cyrus' YouTube channel: https://youtube.com/channel/UCHAb9jLYk0TwkWsCxom4q8AYou can follow Antariksh on Instagram @antariksht: https://instagram.com/antarikshtDo send in AMA questions for Cyrus by tweeting them to @cyrussaysin or e-mailing them at whatcyrussays@gmail.comDon't forget to follow Cyrus Broacha on Instagram @BoredBroacha (https://www.instagram.com/boredbroacha)In case you're late to the party and want to catch up on previous episodes of Cyrus Says you can do so at: www.ivmpodcasts.com/cyrussaysYou can listen to this show and other awesome shows on the new and improved IVM Podcasts App on Android: https://ivm.today/androidor iOS: https://ivm.today/ios

Makar Sankranti is a major Indian Festival which is celebrated on 14th or 15th January, denoting the moving of Sun in the Makar Rashi. It is celebrated by donating various things like Khichdi, Gajjak, Oil, and money to the needy, and a Maha Snan is also held on this day in the holy Ganges.  It is celebrated in different parts in India with different names and customs. In Tamil Nadu its called Thai Pongal, In Assam its called Bihu, in Gujarat and Rajasthan it is called Uttarayan and is famous for flying kites, so much so that it is also called "The Kite Festival.  Support the show: https://www.patreon.com/chimesradio See omnystudio.com/listener for privacy information.

A #Punjabi #FolkTale about a Bear who desperately wants to try Khichdi, and the Woodcutter and his wife who can supply it. For a very heavy price! Transcript and show notes Music: https://www.purple-planet.com #sfipodcast #Punjab #FolkTalesOfPunjab #PunjabiFolkTales #IndianFolkTales #FolkTalesOfIndia

Humare app ko install karne ke liye iss link par click kare: https://bit.ly/3zDVXic Birbal, Akbar ke 9 ratno mein se ek tha. Vah sabse akalmand vyakti, sabhi samasyon ka samadhan nikalte the. Akbar Birbal ki bahut si kahaniyan bharatiya janmanas ke mann mein rachi basi huyi hai. Kaise Akbar, Birbal se sawal karte the aur paheliyan khadi karte the aur Nirbal un sab chunautiyon ka hal dhundha karte the. Toh chaliye sunte hai aaj ki yeh kahani aur jante hai ki Birbal ne Raja Akbar ko kaise unki galti ka ahsaas dilaya aur dhobhi ko insaaf dilaya. Aap yeh kahani sunn kar apne aap ko kaafi halka mahsoos karenge aur dheere dheere neend ki aghosh mein samate jaayenge. #insomniacure #neendnaaayetokyakare #insomniatreatment #neendaanekailaj #sleepdisorder #nindaanekeupay #sleepproblems#bedtimestoriesforadults #sleepstoriesforadults #AcchiNeendlaanekeliyekyakare #Acchineend #Insomniacure #neend #sleep #kahani #Relaxing #SleepBetter #Dreams #Khaawb #InmproveSleepCycle #DeepSleep #GehriNeendSona #NeendMeinLeen #SleepGoals #ChutkiMeinNeendAana #TurantNeendLaaneKiTrick --- Send in a voice message: https://anchor.fm/neend/message

► Story: कर्मा बाई की खिचड़ी | Karma Bai ki Khichdi | Hindi Kahani | Moral Stories | Bhakti Kahani | Kahaniya ► Animation: Best Buddies Animation Team ► Watch Animation Video: https://youtu.be/nWsqivn6bjs ► Channel Link: https://www.youtube.com/channel/UCweYhLNq5E2Qde0OVJHrjEg Our Social Media:- Facebook: https://www.facebook.com/BestBuddiesStories/ Twitter: https://twitter.com/BestBuddiesTV Join Telegram: https://t.me/kahanaiya

OLIVE KA LUNCH BOX - SABUDANE KI KHICHDI by OLIVE SUNO RADIO NETWORK

LMH LUNCH BOX 29 JULY SABUDANE KI KHICHDI by OLIVE SUNO RADIO NETWORK

I will be your friend

Bhamini Oza has explored a broad spectrum of the entertainment industry. Her experience by far has been the epitome of versatility. Being an active part of the theatre world for over 2 decades her plays including “The waiting rooms”, “Ek chokri saav anokhi”, “Chaa chok Chovis”,7*3=21, and “Sir Sir Sarla” was applauded by the audience and received immense success and appreciation.   Her television experience includes multiple languages, Hindi serials like “Khichdi”, “Chup Chup ke”, na bole tum na maine kuchh kaha and “Sarabhai vs Sarabhai” and“ Aprajita” “Bhale Padhariya” and many more in Gujarati, Not to forget her experiences in Marathi television as well.  Apart from the astonishing world of acting, she has also been able to expand her horizon towards the direction and assisted Mrs. Jyoti Vyas in “Paarki Thapan” and Also, Mr. Rajesh Deshpande in “Kumari Gangubai Nonmetric”. Her contribution to the Web series has also been fruitful and celebrated in a Hindi series called “The Heartbreak Hotel”. Her upcoming project includes the Gujarati film “Avartan” which is in process of shooting. Listen to her amazing journey on this episode of Rangmanch with Bhawana Somaaya. You can follow us and leave us feedback on Facebook, Instagram, and Twitter @eplogmedia, or send us an email at bonjour@eplog.media. If you like this show, please subscribe and leave us a review wherever you get your podcasts, so other people can find us. You can also find us on https://www.eplog.media The content is owned & produced by Ep.Log Media | A division of Zero Hour Entertainment. Reproduction of this content without permission is strictly prohibited. See omnystudio.com/listener for privacy information.

Akbar and Birbal stories

Bhulakkad Bholu, visited his Chachi for his summer vacations. Chachi made a unique and tasty dish for him... but Bholu, as he was, had to repeat the name of the dish, so that he would remember it... after all he wanted his Ma to make the same dish for him....

All kids love to listen to stories. And, when the storyteller is your grandma, even grown-ups can’t resist. Saadiya, Saba & Soofi nagged their grand-mother to narrate them the famous story of Birbal ki Khichdi once again. It tickled their funny bone! And they named the story ‘Baawli Handiya’, the crazy dish literally. However, the ‘Baawli Handia’ is the name of an actual dish too. At one hand where the dinner was sorted after listening ‘Baawli Handiya’ for kids’ Mom who was wondering what to cook; Grandmother felt nostalgic of her own childhood. While she wanders in the lanes of her memory thinking of another dish ‘Baawli Handiya’ introduced by the lady who used to come her home to pick garbage, we get to listen to her story too. It is lovely how this story subtly passes not only the moral from Birbal’s khichdi but also from grandma’s tale. And, it is proved once again that no one does it quite like grandma did. Our grand Moms were never afraid to use leftover. They knew how to be thrifty. Their ‘Baawli Handiya’ was not a crazy dish but a meticulous and frugal effort.

Anang Desai finds Akshay Kumar the most disciplined star in Bollywood, lauding his sense of punctuality and professionalism.

Chapter 28 describes the incredible ways in which Baba drew his devotees to Shirdi. Baba pulled Lala Lakhmichand, the Burhanpur lady and Megha to Shirdi, like a boy who pulls a sparrow with a string. Lakhmichand and the Burhanpur lady dreamt of Baba, while Hari Vinayak Sathe sent Megha to meet Sai Baba. A devout man named Lakhmichand once dreamt of a saintly person, and a few days later, he attended a Kirtan by Das Ganu in Dattatreya Bijur's house, and became totally devoted to Baba. That very night, his friend, Shankar Rao, asked him to accompany him to Shirdi. Lakhmichand eagerly accepted, and borrowing 15 rupees for his expenses, he set out, with his friend, to Shirdi. At Shirdi, he experienced Baba's compassion and all-pervasiveness when Baba asked, "What was the necessity to borrow 15 rupees to make this pilgrimage?" Baba disapproves of His devotees borrowing money to go on pilgrimages. Next is the story of the Burhanpur lady. Unfortunately, her name is not mentioned. She dreamt that Baba came to take Bhiksha of Khichdi from her. After some time, her husband got transferred to Akola. So, without further delay, they went to Shirdi. However, for the first fortnight, she was unable to make her offering of Khichdi to Baba. So, one day, she prepared the Khichdi and went to the Dwarka Mai, but the curtain was drawn. Not minding this, she went up and served her Khichdi, and Baba ate it with great relish. Now for the story of Megha, who was so greatly transformed that Baba wept on his demise. Here is how Megha was first drawn to Shirdi. One Hari Vinayak Sathe was working in Kheda, where he met Megha, a Gujarati Brahmin from Viramgaon. Sathe was interested in Megha's spiritual welfare, and urged him to go to Shirdi and meet his Sadguru. Megha was reluctant to go as he felt that he would descend into hell if he bowed before a Muslim. However, he did eventually go to Shirdi, and as soon as he entered the Dwarka Mai, Baba flew into a rage and threatened to beat him, and drove him away. Nonetheless, Megha stayed on and performed service to Baba in a quiet manner. After a few days, Megha left Shirdi only to soon return for he considered Baba to be the living form of Lord Shiva. He ceaselessly chanted the name "Sai Shankar, Sai Shankar" from morning till night. He prayed to Lord Shankar with a childlike innocence, and as Shankar was fond of bael leaves, he was determined to worship his Sai Shankar with Bilva Patra. As there were no Bilva Patra in or around Shirdi, he trudged two or three miles every day to procure them from the forest. He also collected wild flowers that Baba loved, and after worshipping all the deities in the village, he came to the Dwarka Mai, and performed ritualistic worship of Baba. Megha also performed the noon Aarti for Baba. This he did by standing on one foot. He held the Aarti platter in his right hand, and with his left hand, he rang the gong of the bell. Baba evidently liked the way he performed Aarti, and would delay the Aarti if Megha was late. On Makar Sankranti day, Megha was keen to give Sai Shankar a bath with the holy water of the Godavari. He pestered Baba to allow him to do so. Baba gave in to his requests and agreed. At once, Megha set out barefoot with an empty vessel, unmindful that he had to walk back and forth a total distance of 16 miles. In those days, the road to Kopargaon was a treacherous one. The road was an uneven dirt road full of holes and pits. It was lined by dense trees, where dacoits hid and waylaid the unsuspecting traveller. Megha, however, was not bothered by these thoughts, as his heart was filled with devotion and joy. After fetching the holy water, he asked Baba to be seated so that he could bathe Him. Baba tried His level best to dissuade him, but Megha was determined. Finally, Baba said, "Megha, the head is the most important part, so just pour water on my head." However, Megha, in his zeal, poured the entire pot all over Baba. Megha was then astounded to see that only Baba's head was wet, and the rest of His body was dry. Baba, on one occasion, gave Sakshatkar to Megha, saying, "Megha, draw a trident." A few days later, a Ramdasi presented Baba with a Pindi, which Baba presented to Megha. Thus, Baba blessed him and also strengthened his faith in his Ishta Devta, Lord Shiva. Upon Megha's demise in 1912, the Shiv Ling was housed in the Gurustaan. Having narrated this incredible story, I will take the opportunity to narrate some more Leelas. The first Leela is about Nanasaheb Chandorkar's father, Govind Chandorkar. Once, it so happened that there was a misunderstanding between Govind and the local Muslims. Upset with this, he told his family members not to associate with any Muslim. In his family, his word was law, so his family members distanced themselves from their Muslim friends and neighbours. At that time, his son, Nana, was away on a tour. When he returned, the family briefed him about the turn of events, and of his father...

LMH LUNCH 22 SEPT DAL KHICHDI by OLIVE SUNO RADIO NETWORK

Watch these shows guys, FIR, TARAK MEHTA, SARABHAI, PHIR HERA PHERI, OFFICE OFFICE, KHICHDI etc

Instagram- https://www.instagram.com/captainpritika/?hl=en Youtube - https://www.youtube.com/c/CaptainPritika

Navratri Special for fasting food Recipe . Sabudana Khichdi.

A humorous tale of Akbar and Birbal

#Mata #Bhakt #Wangdu #CompleteLockdown #WestBengal #5thAugust #aadesh #Khichdi #daal #chaawal #rashiphal #yatra #yog #haddi #mazaakSee omnystudio.com/listener for privacy information.

Shri Krishna once said "A man is made by his belief. As he believes, so he becomes. Thus, when Karma bai of Jagannath Puri offered him Khichdi as a mother, he ate all of it and this became a regular phenomena. This episode of Holy Tales by Himanshu Sharma will tell you how God responded to the love of his devotee crossing all the boundaries, giving birth to a new tradition which is followed till date See omnystudio.com/listener for privacy information.

Birbal Ki Khichdi Kahaniya | Hindi Stories for Kids | Adbhut Kahaani

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Has the coronavirus pandemic disrupted your plan to take that long trip? Is the ongoing lockdown making you crave going off-road? Fret not. If you can’t go to the highway, Rocky, Mayur, Prashant, and Abhinandan — the team behind shows like Highway On My Plate, Vital Stats of India, Jai Hind, and Rocky and Mayur's Food Xpress — will bring the highway to you!So, here goes the newest offering from Newslaundry: Highway On My Podcast. The creators of the much loved TV travel show revisit their travels across India, sharing stories, anecdotes, trivia, and — for when the roads are open and inviting again — recommendations on food, culture, people, and much more. In this episode of Highway On My Podcast, Rocky, Mayur, Abhinandan and Prashant traverse the coastal state of Maharashtra. Doing justice to its highly varied food culture, the gang eats everything with equal enthusiasm, from Bhel to exotic bird preparations. The journey begins on a heartbreaking note in the breezy hill town of Mahabaleshwar, where the team’s dreams were shattered once they were welcomed by the caretaker of Hotel Regency. As it turned out, the hotel was so dirty that Rocky decided to sleep in the clothes he’d been wearing all day since he was sure they were much cleaner than the bedsheets. Shedding the memories of their horrific overnight stay, they hit the road to try out some roasted lentils, a speciality of Mahabaleshwar. They also try delicious jams after feasting on Chana . Driving to the plains, the gang discusses, while in transit, whether monsoons are a good time to visit Mahabaleshwar. Mayur doesn’t think so but Abhinandan strongly recommends it, only for the beautiful waterfalls. In Pune, they head to Kayani Bakery, a landmark in the city, that’s known for its scrumptious Shrewsbury biscuits. Prashant says the visit to Kayani is one of his more delightful experiences from their travels. They also talk about Pune’s authentic Maharashtrian food, their visit to Dorabji’s, and a place with an interesting menu. Heading to Nagpur, the team visits Saoji restaurant, which Abhinandan thinks should have a national presence. Rocky advises listeners to beware of the kind of spice that goes into the food, saying Saoji’s chefs typically add half a kg of chillies for a preparation with one kg of meat. Moving from spicy black meat to delicious orange-based sweets, Rocky highly recommends the orange Soan Papdi and the orange Barfi when in Nagpur. Falling short of time, the gang rushes out of Nagpur for Mumbai, discussing their memorable encounter with Mr Kohinoor, the owner of much-renowned Britannia & Co., an old Irani Cafe that is a part of city folklore. Listeners are also introduced to Mr Tony of Tony Da Dhaba, and how his salesmanship talked them into some exoic food. They feast on delicious seafood at Gajalee while Mayur tries Khichdi at Soam. The team also discusses the history behind Colaba’s iconic Cafe Mondegar and Cafe Leopold.Speeding off to Kolhapur, the gang shops for chappals and then samples Rajabhau’s Bhel, a local favourite and an example of how India’s street food never ceases to surprise. Prashant talks about Maharashtra’s good and bad vineyards and how locals developed a taste for wine. The group also talks about trying Mastani in Pune, the variety of Paan in Nagpur, and Mario Miranda’s art at Mondegar.All this and more, only on Highway On My Podcast. For more trivia and behind the scenes moments from Rocky and Mayur’s travels across India, sign up for the HOMP newsletter. See acast.com/privacy for privacy and opt-out information.

"My Favourite LockDown Recipe is KHICHDI everyday" says the Celerity Chef, Ranveer Brar in conversation with Anku Goyal, @IndiaPodcasts." Lock down Has Given Us An Opportunity To Leave Behind What Was Unnecessary. We should thank our farmers & remember that we are the Government."An Observation In The LockDown, is "Woman can handle things much better than Men"

This a famous story of Akbar and Birbal named "Birbal ki khichdi" which is also a idiom in hindi which means to take long time for a simple work. Here you will get stories for kids which they will not only enjoy but also learn something from it. Various fairy tales which will enhance their creativity and stories like akbar birbal, tenali rama will enhance their thinking capability. The stories are in hindi as this podcast is mainly made for Indian kids. Also it's a request to my audience check my first blog - www.imaginasnap.com --- Send in a voice message: https://anchor.fm/sameer-gautam/message

Bengali mother. Punjabi father. And the epic cultural khichdi. PR professional Parull Gossain's childhood is no less than a Govinda Karishma comedy. Listen to her on The Great Indian Family, India's first family sitcom podcast. Do share your thoughts on the episode in comments or DM us on Instagram @eplogmedia Check out "The Great Indian Family" and other podcasts by Ep.Log Media on www.eplog.media See omnystudio.com/listener for privacy information.

In dieser neuen Folge von "Kochen mit Peter Scharff" des Radiosenders "Antenne Kaiserslautern", spricht Moderator Marco Blechschmidt mit Sternekoch Peter Scharff und Oecotrophologin Eva Schmidt-Zöllner über die Nährstoffe des Gerichtes "Khichdi"."Die Kombination von pflanzlichem (Linsen) und tierischem (Eier) Eiweiß erhöht die biologische Wirksamkeit von Eiweiß und ist ernährungsphysiologisch sehr sinnvoll. Der Basmatireis ist gut verträglich und liefert hauptsächlich Kohlenhydrate, wobei die Vollkornvariante deutlich mehr Vitamine, Mineral- und Ballaststoffe enthält. Viel Vitamin C steckt neben wertvollen ätherischen Ölen in Petersilie, Koriander, Ingwer, Zwiebeln und in den Berberitzen. Die verwendeten Gewürze spielen in der traditionellen indischen Heilkunst Ayurveda seit Jahrtausenden eine wichtige Rolle als Naturheilmittel und bringen eine Menge Aroma. Mein Tipp: Für eine ausgewogene (perfekte!) Mahlzeit mit Gemüse ergänzen!"Das Rezept findet ihr hier:https://www.antenne-kl.de/news/view/10050/9719/Khichdi_Nationalgericht_aus_Indien.htmlNäheres zu Sternekoch Peter Scharff:Website: https://peter-scharff.de/Instagram: @peter_scharffFacebook: Kulinarisches Kompetenzzentrum

In yet another witty tale of Akbar-Birbal, Birbal helps a poor washerman (dhobi) in convincing Akbar for a prize.

In yet another witty tale of Akbar-Birbal, Birbal helps a poor washerman (dhobi) in convincing Akbar for a prize.

Everyone’s comfort food is different, but the feeling of safety and security is the same. For farmer and food activist Sunil Patel, comfort food is a bowl of khichdi—a porridge of rice and mung beans with potatoes and cozy spices. His mother taught him how to make it, and he credits her for his dedication to food justice and his deep understanding of Indian flavors. Learn more about Sunil Patel’s Indian suppers, Patchwork Urban Farms, and Ujamaa Freedom Market on their websites. See photos and bonus content on Skillet’s Instagram and Facebook pages. Donate to Skillet Podcast at SkilletPodcast.com.

Guest (and Fahad’s bff) Ramiz visits us on episode 4 of Khichdi where we discuss his ‘cool’ hair, trending topics and, of course, our restaurant recommendation and trendsetter of the week.

Imagine traveling to 39 different countries in 10 years from the beautiful tropics to busy cities, that’s what our guest on episode 3 of Khichdi has done. Listen in now to see how Sahil has travelled to so many places and his advice on great countries to visit. We also share our review of a new Mexican restaurant in Dubai and an all you can eat sushi spot; and of course, our trend-setter of the week. You can follow today’s guest on Instagram at @SahilOberoi7

Get to know us and what we’ll be sharing on Khichdi. Leave a comment below and let us know what you think

Khichdi is also a colloquial description of weak coalition governments. The phrase acquired wide currency during 1996-97, when unstable United Front regimes were formed during a sickly interregnum in India’s democracy. Today it’s back in vogue, with several pundits wondering if the 2019 polls shall throw up another khichdi coalition. Listen to The Quint's Editor-in-Chief, Raghav Bahl analyse India's politics.

2019 coalition government: In an eerie replay of 1996, the BJP could become the single largest party, the Congress could come in second and a clutch of regional parties could dice the remaining seats. Here are three reasons why the 2019 "khichdi"coalition could be a political delicacy.

#REDFM #BAUAA

In this episode of the tastes of india podcast we will be talking about Sabudane ki Khichdi and how we make it. Listen to the episode to learn a good information about Sabudana which I am sure a lot of you wouldn't have been aware.

In this episode of the tastes of india podcast we will be talking about Sabudane ki Khichdi and how we make it. Listen to the episode to learn a good information about Sabudana which I am sure a lot of you wouldn't have been aware.

In this episode of the tastes of india podcast we will be talking about Sabudane ki Khichdi and how we make it. Listen to the episode to learn a good information about Sabudana which I am sure a lot of you wouldn't have been aware.

This episode of Dakaar talks about The World Food India Event with Chef Abhishek Gupta, Executive Sous Chef at The Leela Ambiance, Gurugram. #Womenpodcaster #PodcastingIndia #JustPressPlay #Foodpodcast

sangyatandon, संज्ञाटंडन, Stories of Akbar Birbal, Birbal ki khichdi , अकबर बीरबल की कहानियां, बीरबल की खिचड़ी, ekradio

Food, drink and sleep. That's my dream for every vacation. And yet this trip to Goa, India was quite the opposite. So what did I learn that almost turned my life around? That's what this podcast is about. And it might just turn your life (and health) around as well.  ========= Sometimes life takes you down a diversion. And you end up exactly where you need to be. This is the story of my trip to Goa, India. It’s where my grandparents came from. Where I spent many summers under the mango trees in the sweltering heat. It’s also the place that has led me back to where I need to be. So what did I learn? I learned a few things:1- The importance of digestion (and sleep) 2- The importance of food and types of food 3- Breaks are not enough to avoid extreme stress. Part 1- The importance of digestion (and the avoidance of sleep) “When you turn 40,” my dentist said to me, “you should go for an annual medical checkup.” There I was on the dentist’s chair having a bridge fixed and my dentist wasn’t giving me dental advice. Instead, he was telling me to go see my doctor, even though I hadn’t been sick a day for almost 20 years. And since my negligence with my flossing was causing me a small fortune, I decided to take the dentist’s advice. I went and visited my doctor and did my first ever medical test. It wasn’t good. My blood pressure wasn’t high, but it wasn’t normal either. My cholesterol and blood sugar was creeping up too. And like clockwork, year after year, those numbers edged upwards. Sometimes, they nudged their way downwards, but the general trend was not looking terribly good. You know me. I’m the 3-month vacation, take weekends off guy. I work hard, but I take a lot of breaks to rest, think and just do nothing. And yet all of that nothingness wasn’t dropping the pressure, cholesterol or blood sugar. And then I did something that made a huge difference to my life and health. I went yet again on vacation and this time to India. I have a love-hate relationship with India I grew up in Mumbai, vacationed in Goa and travelled through many parts of India before I finally moved to New Zealand. India seeps within you as you hang around that sub-continent. The food, the culture, the languages, history and science going back thousands of years. This trip was about the monsoon (something that’s worth experiencing), the food and most of all to see my parents (who I hadn’t visited in five years). Yet within days of landing in Goa, my agenda was hijacked Oh sure I started out with the food and drink, but we also wanted to get a few massages. And that search for massages got us to an Ayurvedic centre. Now you’ve probably heard of Ayurveda, an ancient system of natural healing from India. Some think it’s 5,000 years old, others believe it to be older, going back a whopping 10,000 years. But I wasn’t there for any medical checkup—I was just there for the massages… Yet life takes you down this diversion, and it’s just where you need to be. It was July, the rain was coming down in torrents and the doctor at the Ayurvedic centre was available. And we found out that my blood pressure and cholesterol was pretty high (conducting the article writing course and working through 12,000 posts helps, I guess). But even as he was telling me about the course of action to take, he brought up one important, yet obscure point. “The reason why we have a lot of problems with our health isn’t the food we eat,” he started. Food makes a difference, but the bigger problem is digestion. If we don’t digest the food completely, it sits in our system and it becomes like the inner side of a kitchen pipe. It’s got all this junk that starts to accumulate over the years. And it’s that junk that causes a huge number of problems. So he put me on an Ayurvedic course to get rid of the junk. It was interesting, this course Spanning over 11 days, it started mildly. All I had to do for the first three days was avoid oily food. But then it got really weird. For breakfast, all I could have was liquid ghee (mixed with some herbs). I don’t know if you know what ghee is, but it’s high in saturated fat. And if you’re trying to get someone’s cholesterol down, it sure seems like the last thing you want to dole out. And yet, it wasn’t just a sip of ghee. On the first day it was 30ml, then it went progressively to 80, 130 and 180 ml (almost a full glass). As it turns out, the ghee is supposed to permeate all the parts of your body down to your fingers and toes. And then to cut a long story short, the ghee pulls all the impurities and chucks it into the stomach. And you know what happens next, right? So did it work? If there’s one thing I hate, it’s a “quick fix”. I detest Lemon diets and detox diets of any kind. I don’t care to believe in quick and easy. But there I was, on vacation, and keen to get the cholesterol and pressure down. And 11 days later, we had our results. The blood test before and after could not have been more dramatic. There was a plunge from abnormal to well within normal range and in the process I’d even lost about 3 kilos (about 6 pounds). But I’m skeptical about quick fixes So when I got back to Auckland I did another blood test. And I weighed myself again. By now I was down 5 kilos and the blood test showed something remarkable. My current cholesterol and blood pressure was not only normal, but it was the best it’s ever been in 7 years. “It’s the digestion” said the doctor who put me through this treatment. Get the digestion right and you’ll find that a lot of things go perfectly well. And part of the issue of digestion was eating foods that digest well, that we all know. But the second part was giving the food time to digest. I love my sleep because I sleep so little anyway And I will take an afternoon nap when I can. Yet, it flies in the face of digestion. The moment you wake up, the body is running like a machine and having any nap causes it to slow down. What doesn’t help is that nap is usually right after eating a meal. Now it’s not like I’ve not taken a nap since I got back to Auckland, but the concept of digestion is clear in my mind. That was the first learning for this trip. I never realised how much digestion mattered. I ignored it as much as I could. And then it proved that once your body is clear of the junk, it works more efficiently. But that’s only the first part of this learning experience. The second factor was one of food and types of food. Part 2- The importance of food and types of food I’m no vegetarian. If you look at my Facebook page, I’m updating it almost daily with some sort of food. And when you read The Brain Audit or many other books from Psychotactics, it’s quite clear that Butter Chicken takes a place of prominence. Even so, this trip changed my mindset a bit simply because I wasn’t allowed to eat any meat—or fish for that matter. My diet for at least seven days was pretty spartan In India, we have a dish called Khichdi. It’s a combination of spices, cumin, ghee, rice and yellow moong dal. It’s a dish that is very easily absorbed by the body, which is why it’s often recommended to older people and for very young children. The version of khichdi I was allowed to eat was more basic. It consisted of no spices, no ghee and on most days all I ate was yellow moong dal and rice, tossed into a pressure cooker. So when I got to the other side even the simplest vegetarian dish was amazingly tasty. Now don’t get me wrong. I’m a big fan of vegetarian food and if you’ve ever had the chance to visit India, you’ll know there are over 150 types of vegetarian food for breakfast alone. Once I was off the spartan diet, I wasn’t that keen on meat any more. It’s not like I haven’t eaten any—it’s just that Im not keen any more, especially since I found so many different recipes. This isn’t the first time I’ve been sidetracked by a diet Back in 2011, I was told not to eat spicy or oily food. And yet we were on our way to Vancouver and Washington D.C. to do our workshops. That’s when I discovered another side to Chinese, Ethiopian and other foods. But to go back into my own culture—my Indian culture—and find so much to eat took me totally by surprise. I don’t know if a vacation will make such a change for you But I think it just might. A trip like this to India or even to an Ayurvedic centre somewhere could change your mindset a bit. I wake up everyday and enjoy exploring food I can make in just 10-15 minutes. Food that may involve something as simple as rice flour and semolina. Food that’s easier to make and digest. Food that’s still extremely delicious and nutritious. And amazingly good for you. It’s a change, but the biggest change of all was simply following the diversion. Part 3- Breaks are not enough to avoid stress 11,645. That’s how many posts were generated in just three months of the Article Writing Course. And though the course has just 25 clients, there’s a ton of activity and assignments. So to have that many posts is pretty normal for a Psychotactics course. What’s not normal is having to write a whole new set of notes, new assignments and re-recording all the audio. In short, it was too much—yes, even if you’re a crazy person like me. And that’s one of the recurring themes from most vacations. Almost always I’ll work myself to a frazzle, then go on vacation. And that’s because I like to do so many things. I like to paint, write, deal with 10,000+ posts on the forum—and most of it fits into my work day. I realised that the additional bit, like having to write the notes and re-recording was just too much. It seems obvious to you, doesn’t it? It’s obvious that too much work is too much work. And that all that extra work leads to unwanted stress. Stress that directly leads to health issues. And that while I may take time off on weekends and vacation, there needs to be more paring back. To be hit with such a blatantly obvious idea seems odd. And yet it’s taken me a long time to figure this one out. For starters, taking weekends off was not obvious but in late 2015 and then in 2016, I got it all under control. This trip underlined why my health was not quite as good as it could be. There’s a direct link between too much stress and cholesterol and pressure. I get it. It took a while. It took many vacations, many weekends. But now I get it. I get that we all need to be less frazzled. I get the fact that vegetarian food and fruit is good for me. And I get the digestion bit. This vacation was supposed to be about food, drink and sleep. We didn’t get to eat the food we wanted. We were told to avoid alcohol during the treatment. And yes, no sleeping in the day time. And yet, it’s been one of the best vacations I’ve ever had. Sometimes life takes you down a diversion. And it’s exactly where you should be. Next Step: Do Tell A Friend About The Podcast?  http://www.psychotactics.com/general/podcast-friend/