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Aawat Pauni
Aawat pauni ( pa, ਆਵਤ ਪਾਓੁਣੀ) is a traditional Punjabi gathering of peasants and farm workers to harvest crops collectively,''Alop ho riha Punjabi virsa'', Harkesh Singh Kehal, Unistar Book PVT Ltd., and was popular during the harvesting period around Vaisakhi. Aawat ( pa, ਆਵਤ) means to "come over" or "to arrive". Before the common use of machinery, farmers harvested their land by inviting friends, relatives and workers to harvest the field. The guests would be fellow villagers or from distant places. Although the tradition has waned, it has not completely become extinct. The people participating in the Aawat pauni tradition are given meals three times a day. The group is normally in the region of 20 men who work to the tunes of the Punjab dhol (drum). The men sing traditional Punjabi dohe which are a form of folk poetry. It has also become fashionable to play songs from loud speakers. The guests are given traditional Punjabi food such as shakar (refined ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaisakhi
Vaisakhi ( Punjabi: ), also pronounced Baisakhi, marks the first day of the month of Vaisakh and is traditionally celebrated annually on 13 April and sometimes 14 April as a celebration of spring harvest primarily in Northern India. Further, other Indian cultures and diaspora celebrate this festival too. Whilst it is culturally significant as a festival of harvest, in many parts of India, Vaisakhi is also the date for the Indian Solar New Year. For Sikhs, in addition to its significance as the harvest festival, during which Sikhs hold kirtans, visit local Gurdwaras, community fairs, hold ''nagar kirtan'' processions, raise the Nishan Sahib flag, and gather to socialize and share festive foods, Vaisakhi observes major events in the history of Sikhism and the Indian subcontinent that happened in the Punjab region. Vaisakhi as a major Sikh festival marks the birth of the Khalsa order by Guru Gobind Singh, the tenth Guru of Sikhism, on 13 April 1699. Later, Ranjit Singh was procla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doha (Indian Literature)
Doha is a lyrical verse-format which was extensively used by Indian poets and bards of North India probably since the beginning of the 6th century AD. Dohas of Kabir, Tulsidas, Raskhan, Rahim and the dohas of Nanak called Sakhis are famous. Satasai of Hindi poet, Bihārī, contains many dohas. Dohas are written even now. Background Doha is a very old "verse-format" of Indian poetry. It is an independent verse, a couplet, the meaning of which is complete in itself. As regards its origin, Hermann Jacobi had suggested that the origin of ''doha'' can be traced to the Greek Hexametre, that it is an amalgam of two hexametres in one line. This format had found favour with the Abhiras or Ahirs who had greatly encouraged its use, the Abhiras belonged to Gandhara region now in Pakistan. Jacobi's theory rests on the premise that the Indians possessed a translation of Homer's works as asserted by Dio of Alexandria. Therefore, for a very long time the Doha verse-format was popularly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karah Parshad
In Sikhism, Prashad (Punjabi: ਕੜਾਹ ਪ੍ਰਸਾਦ ) is a type of whole wheat flour halva made with equal portions of whole-wheat flour, clarified butter, and sugar and double quantity of water. It is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as a treat for attendees of gurmat seminars. As a sign of humanity and respect, visitors accept the Prashad sitting, with hands raised and cupped. The offering and receiving of this food is a vital part of hospitality protocols. It has the same amount of whole-wheat flour, clarified butter and sugar, to emphasize the equality of men and women. The Sewadar serves it out of the same bowl to everyone in equal portions. The Karah prasad is a sacred food; if it is not accepted, it may be interpreted by some Sikhs as an insult. Prashad is also taken at the initiation ceremony of Amrit Sanchar at the very end where it is shared out equally among all. It is a symbol showing that everyone is equal. The Gurdwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. It is typically served as a dessert. Etymology The word ''kheer'' is derived from the Sanskrit word for milk, ''ksheer'' (क्षीर). Kheer is also the archaic name for sweet rice pudding. Origin Kheer was a part of the ancient Indian diet. According to the food historian K. T. Achaya, kheer or ''payas'', as it is known in southern India, was a popular dish in ancient India According to consensus in modern genetics, anatomically modern humans first arrived on the Indian subconti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or ''capellini''. Thickness comparison As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines "spaghetti" and "vermicelli" by diameter: History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his ''Compendium de naturis et proprietatibus alimentorum'' (1338) that the Tuscan ''vermicelli'' are called ''orati'' in Bologna, ''minutelli'' in Venice, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dholak
The ''dholak'' is a two-headed hand drum, a folk percussion instrument. The instrument is about 45 cm in length and 27 cm in breadth and is widely used in ''qawwali'', '' kirtan'', '' lavani'' and '' bhangra''. The drum has two different sized drumheads. The smaller drumhead is made of goat skin for sharp notes while the bigger drumhead is made of buffalo skin for low pitch. The two drumheads allow a combination of bass and treble with rhythmic high and low pitches. The body or shell of the Dholak is made of sheesham or mango wood. The larger membrane has a compound (Syahi) applied which helps to lower the pitch and produce the sound. The smaller drumhead is played with the left hand which produces a high pitch. A cotton rope lacing and screw-turnbuckle are used to release tension while playing. Steel rings/pegs are twisted inside the laces to attain fine tuning. Dholak can be played in three ways — on the player’s lap, while standing, or pressed down with one knee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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