tag:blogger.com,1999:blog-76071353629905676322024-02-07T21:17:30.418-08:00Spreebird-Trend and Culturespreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7607135362990567632.post-81983553710503310432015-12-15T11:57:00.004-08:002015-12-19T09:45:19.497-08:00Kruthghwadhi ((kruth or ghwadhi.)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "times new roman" , "serif"; font-size: 22.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Kruthghwadhi (Kruth
or Ghwadhi)<o:p></o:p></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjI-a2VITZWqlpBZ_GQ-DcZ0GSt9GMRBi77JuSE07TYh1vXt8QTwTgOpYp5e57zb2ATYLfBUoE792n8z-oz5aDrgoFrijylwQcjhcgGFp9HvNCJ4SpIQW_9p28NSJHRqx6KddXFBLG7hY/s1600/Slide2.JPG" imageanchor="1" style="font-family: 'times new roman', serif; font-size: 18.6667px; line-height: 21.4667px; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjI-a2VITZWqlpBZ_GQ-DcZ0GSt9GMRBi77JuSE07TYh1vXt8QTwTgOpYp5e57zb2ATYLfBUoE792n8z-oz5aDrgoFrijylwQcjhcgGFp9HvNCJ4SpIQW_9p28NSJHRqx6KddXFBLG7hY/s400/Slide2.JPG" width="400" /></a><br />
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><b><span style="font-size: large;">Kruthghwadhi</span></b><span style="font-size: 14pt;"> is very popular in Pashtun cuisine consumed primarily during the </span></span></div>
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;">winter.</span><span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;"> It is also called kruth or ghwadhi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEX5xkVMAa_9usi0ZM2RsuTPntpIR9InjfwM-9sKIgOI8510TGEYWkFNKmteqA0n6u00lzPyH8XL3kHmgHRe3exkRFz1JfWOk-45ZlOAd5CtH5KchboFspkeIKvzB7YVDxgSMX_CUVMI/s1600/Slide5.JPG" imageanchor="1" style="font-family: 'times new roman', serif; font-size: 18.6667px; line-height: 21.4667px; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEX5xkVMAa_9usi0ZM2RsuTPntpIR9InjfwM-9sKIgOI8510TGEYWkFNKmteqA0n6u00lzPyH8XL3kHmgHRe3exkRFz1JfWOk-45ZlOAd5CtH5KchboFspkeIKvzB7YVDxgSMX_CUVMI/s400/Slide5.JPG" width="400" /></a></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">It is prepared by Quroot (Dried
curd). Butter which is extracted from cows, buffalo, goats, or sheep is used .Butter
is melted into oil. Quroot is added in boiling oil until it is melted and become
like soupy greasy mixture .Soak hunks of nan or roti in it. Add some onions. <o:p></o:p></span><span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;">Add Salt and some spices.Mix
everything well and continue to cook over low heat.</span><br />
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<span style="font-family: "times new roman" , serif; font-size: 14pt; line-height: 115%;">Traditionally it is eaten with hands but some people eat with spoon as well. To enhance flavour it is served with sources chutni or salad. But best way is to eat simple with out any additive things. </span></div>
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<span style="font-size: 14pt;">Kruthghwadhi keeps warm and prevents
from cold in winters. It is the reason where there is severe cold it is used. <u1:p></u1:p></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-58273907855166485822015-12-15T11:09:00.000-08:002015-12-19T09:50:49.375-08:00Quroot (Dried curd) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubnOs8qPik18kVm9wfAxcXUyNTswDA2uruJQnqkz5QCdNRAHlM8VfqvWN0-PcGolimxZZ4aNJfvYbTTDbYdCCVmoYeEl6iyay9frvdulqxNFYuEL8nEB_rbEME1lxm-mf6W4gFTnH-Tg/s1600/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubnOs8qPik18kVm9wfAxcXUyNTswDA2uruJQnqkz5QCdNRAHlM8VfqvWN0-PcGolimxZZ4aNJfvYbTTDbYdCCVmoYeEl6iyay9frvdulqxNFYuEL8nEB_rbEME1lxm-mf6W4gFTnH-Tg/s400/Slide4.JPG" width="400" /></a></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 26.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Quroot (Dried
curd)<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 20.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><b>Local name</b> :<b> <span style="color: red;">(Kruth, </span><span style="color: blue;">Kreth</span><span style="color: red;">,</span><span lang="AR-SA" style="color: red;"></span><span style="color: purple;">Quroth</span><span style="color: red;"> )</span></b><o:p></o:p></span></div>
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<span style="font-family: "times new roman" , serif; line-height: 115%;"><b><span style="font-size: large;">Quroot</span></b><span style="font-size: 14pt;"> (Dried curd) is a Cottage Cheese.</span><span style="color: #252525; font-size: 14pt;"> It is very popular in Pashtun cuisine, consumed primarily
during the winter.</span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBxchq35S8HZMKvm-ZZZNtCDf-IY2ov5jjPZ-uiuoIft5XO2SbjJQfQQj6x2bftRZOpyZxnMKoF3c6afCEpdb-RPV_YI-Umvh2Lsq0qTTjymcSqWaLiwcehRMd5BRPIdaHCYmOI_PjcQ/s1600/Slide6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBxchq35S8HZMKvm-ZZZNtCDf-IY2ov5jjPZ-uiuoIft5XO2SbjJQfQQj6x2bftRZOpyZxnMKoF3c6afCEpdb-RPV_YI-Umvh2Lsq0qTTjymcSqWaLiwcehRMd5BRPIdaHCYmOI_PjcQ/s400/Slide6.JPG" width="400" /></a></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 14.0pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Quroot is traditionally a by-product
of butter made from sheep or goat milk. The residual buttermilk remaining after
churning of the butter is soured further by keeping it at room temperature for
a few days, treated with salt, and then boiled. The precipitated casein is
filtered through cheese cloth (Malmal cloth), pressed to remove liquid, and
shaped into balls. The product is thus a very sour cottage cheese. It is
basically made of yogurt and salt. It can be preserved for long time period.</span></div>
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<span style="color: #252525; font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Quroot has round or oval shape. It is usually eaten raw. It is
also used in many other dishes and sauces.</span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFJXYeKp0wALSaZmp0Pr_VRVMSgm8Rm1-AO9_xFw5FVQe-66DFcjcMVLMoTGSPicFeQxDixix648QIsjIA9tM3IvhK5a9LS823kMaukPsej4BffKMrjYFr33kiBsGaSWRobzH3cAKs_4/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBFJXYeKp0wALSaZmp0Pr_VRVMSgm8Rm1-AO9_xFw5FVQe-66DFcjcMVLMoTGSPicFeQxDixix648QIsjIA9tM3IvhK5a9LS823kMaukPsej4BffKMrjYFr33kiBsGaSWRobzH3cAKs_4/s400/Slide1.JPG" width="400" /></a></div>
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<span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Quroot<span style="color: #252525;"> takes its roots in Northern Afghanistan during the 1st
Century BC. In Afghanistan</span></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span dir="LTR"></span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Pour the yogurt in muslin or cheese cloth and drain
the curd until the excess water is pressed out. It usually takes one or two
days to drain out all excess water.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCh8cIcMuuYncKEWmz7KKdw1ZGdsZ85lR_mp8fwmNn7YNliMOUopRxt1pBpUTNf85aVF7D4zf9nHqAm0C8RYEK_W0goQEjOf7puuXr9XW8cS_xaEF-SE1V1gNZ4ui3yZDV7ABKqAonpg/s1600/Slide5.JPG" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCh8cIcMuuYncKEWmz7KKdw1ZGdsZ85lR_mp8fwmNn7YNliMOUopRxt1pBpUTNf85aVF7D4zf9nHqAm0C8RYEK_W0goQEjOf7puuXr9XW8cS_xaEF-SE1V1gNZ4ui3yZDV7ABKqAonpg/s400/Slide5.JPG" width="400" /></a></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span dir="LTR"></span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">After draining all excess water it form a hard
curd<o:p></o:p></span></div>
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</span></span><!--[endif]--><span dir="LTR"></span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Add some quantity of flour and salt and knead
it well until its texture and appearance become smooth.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span dir="LTR"></span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">After the addition of flour and salt it becomes
bit hard in shape.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span dir="LTR"></span><span style="font-size: 14.0pt; mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Cut it into any shape or roll by hand to make
balls shape<o:p></o:p></span></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com2tag:blogger.com,1999:blog-7607135362990567632.post-56229349626288725122015-11-17T08:52:00.000-08:002015-11-17T09:03:45.993-08:00Sheer Yakh or Kulfi (Afghan Ice Cream)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"> Sheer Yakh which is an Afghan icecream. It is found in various part of Pakistan specially where paktoons lives,</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzFHMK-m4OV2FF-N6IaKcGceHhnYKi81cvt-CYo-MChCK0Ux-X-11KsKbkMCg1sN9i7MBXFh8G_15TkszufBS51w1YaC4-EoemtdpurmOg4wqOBu19HttcoIsKZbw712Mg1BZ5hQ_gSE/s1600/sheer+e+yakh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzFHMK-m4OV2FF-N6IaKcGceHhnYKi81cvt-CYo-MChCK0Ux-X-11KsKbkMCg1sN9i7MBXFh8G_15TkszufBS51w1YaC4-EoemtdpurmOg4wqOBu19HttcoIsKZbw712Mg1BZ5hQ_gSE/s320/sheer+e+yakh.jpg" width="320" /></a></div>
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<b><span style="font-family: "times new roman" , serif;"><u><span style="font-size: x-large;">Ingredients</span></u><span style="font-size: 16pt;"><o:p></o:p></span></span></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;"><span style="font-size: 10pt;">·</span><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">1 cup full cream milk</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">½ cup condensed milk</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">¼ cup dry milk</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">1 tsp vanilla</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">a pinch saffron</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">2 cardamom</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">1 tbs corn starch</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">ground pistachio (as needed)</span></li>
<li><span style="font-family: "symbol"; line-height: 21pt; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;">
</span></span><span dir="LTR" style="line-height: 21pt; text-indent: -0.25in;"></span><span style="font-family: "times new roman" , serif; line-height: 21pt; text-indent: -0.25in;">½ tsp rose water</span></li>
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<b><span style="font-family: "times new roman" , serif;"><span style="color: blue; font-size: x-large;"><u>Method</u></span><span style="font-size: 16pt;"><o:p></o:p></span></span></b></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Step 1</span></b></div>
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<span style="font-family: "times new roman" , serif; line-height: 15pt;">In a deep dish
mix full cream milk, condensed milk, dry milk, cardamom and brink to boil.</span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Step 2<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , serif;">Then mix a
tablespoon of corn starch into a tablespoon of water and add it to the mixture.
While boiling for a minute you will see the mixture looks thick, remove it from
heat.<o:p></o:p></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Step 3<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , serif;">Add pinch of
saffron, vanilla and mix.<span style="font-size: 10pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Step 4<o:p></o:p></span></b></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">P</span><span style="font-family: "times new roman" , serif;">our the
mixture into any mould/glass you desire and freeze it for 8 hours or till
frozen completely.<span style="font-size: 10pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Step 5</span></b></div>
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<span style="font-family: "times new roman" , serif; line-height: 15pt;">Scoop it like
ice-cream or insert ice-cream sticks. Pour ½ tsp. of rose water over ice cream.
Sprinkle the pistachios on top and enjoy as Kulfi.</span></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-68135671247194278222015-03-03T08:44:00.002-08:002015-03-03T08:55:12.085-08:00Traditional Hat of Northern Area of Pakistan<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEdE6PMSCQQ5D61jbtM4qOyMwWURzBUs0Q4z3Fl8JsCRbvM3FMRHbDB4_8LCSuEY7NmdVtZriCZoV2kZ6uKANBgEXtaQ05cBLvljyfYzyR8aLQmCJzrnHroLK6N-SH0OmsL6CbkVI4p4/s1600/58710UUUUU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEdE6PMSCQQ5D61jbtM4qOyMwWURzBUs0Q4z3Fl8JsCRbvM3FMRHbDB4_8LCSuEY7NmdVtZriCZoV2kZ6uKANBgEXtaQ05cBLvljyfYzyR8aLQmCJzrnHroLK6N-SH0OmsL6CbkVI4p4/s1600/58710UUUUU.jpg" height="256" width="400" /></a></div>
<span style="color: #cc0000;">Pakistan northern area is rich in its diverse culture. There are many hand made things that is is an integral part of its culture. and had gained popularity all over the world. Pashtun hat.is one of that. The Paktoon people wear this hat along with wasket particularly in winter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxonWEnIrF6kdYdiMPZX40nu96pGu4BmhNv_Mg7gAqc97G_Sr4gnjKWskiwUK8CgV068WpHWfIq7irOXt6zZtNxNw56UIySm5ulWo_fZgXgTlVeksDBSBWJD8sugSflAgjv1_M7wsydA8/s1600/pakol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxonWEnIrF6kdYdiMPZX40nu96pGu4BmhNv_Mg7gAqc97G_Sr4gnjKWskiwUK8CgV068WpHWfIq7irOXt6zZtNxNw56UIySm5ulWo_fZgXgTlVeksDBSBWJD8sugSflAgjv1_M7wsydA8/s1600/pakol.jpg" height="236" width="400" /></a></div>
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<span style="color: #cc0000;">This Typicla hat is called by various names. Some where it is called pakol , Dari in Pashto language, peshawari cap, Afghani cap and so on. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk98fIe81gZ9PJIAH3zqXJrzwmM93_LiUO-vCZgqQ0t4pYN7ays66CObWCF8GbgaADhJU0c3RWexG8D98Z38zyH7T8xgNSaJkeMx28tBp9g-JHa9CrP-wMuRisx0PXP6TJHzfHqLyQaOk/s1600/pagol2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk98fIe81gZ9PJIAH3zqXJrzwmM93_LiUO-vCZgqQ0t4pYN7ays66CObWCF8GbgaADhJU0c3RWexG8D98Z38zyH7T8xgNSaJkeMx28tBp9g-JHa9CrP-wMuRisx0PXP6TJHzfHqLyQaOk/s1600/pagol2.jpg" height="298" width="400" /></a></div>
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<span style="color: #cc0000;">This hat is beautiful soft, round-topped men's hat and found in any of a variety of earthy colors: brown, black, gray, or ivory, or dyed red using walnut, It is typically made of wool. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHt3A8HQ0Uz_wfQjkwP-wP0cIkhgmkIoCu6BpkRPEy7YF3XXDMfw9Lq4DwMualo1RJCFkV6fuz2FO2yDUh_6I9fBQ745jKCCTayqumvXfSdOwG7fo2WxaTC-hFARUY_ulqHp0bKqJ-lc/s1600/ppppp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHt3A8HQ0Uz_wfQjkwP-wP0cIkhgmkIoCu6BpkRPEy7YF3XXDMfw9Lq4DwMualo1RJCFkV6fuz2FO2yDUh_6I9fBQ745jKCCTayqumvXfSdOwG7fo2WxaTC-hFARUY_ulqHp0bKqJ-lc/s1600/ppppp.jpg" height="320" width="400" /></a></div>
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<span style="color: #cc0000;">In Gilgit-Baltistan, the white color hat is more popular and is sometimes worn with a peacock plume stuck in the folds, like a badge, on the front or the side of the hat. </span></div>
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<span style="color: #cc0000;">The patti is first sewn into the shape of a cylinder, about a foot or more long. One end of the cylinder is capped with a round piece of the same material, slightly wider than the cylinder itself. The woolen cylinder is then inverted and fitted onto a round wooden block. The rim of the woolen cylinder is then rolled up to the top. The flat top protrudes a little over the rolled-up edge to give the cap a tiny brim. Otherwise, all Afghan headwear, unlike Western hats, is brimless. This is because Muslims pray with their heads covered. A brimmed hat would interfere with the sajdah (act of prostration during prayers). The little brim of the pakol, however, presents no such problem.</span></div>
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<span style="color: #cc0000;">Before it is fitted, it resembles a bag with a round, flat bottom. The wearer rolls up the sides nearly to the top, forming a thick band, which then rests on the head like a beret or cap.</span></div>
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<span style="color: #cc0000;">Because of the woolen material, it is basically a cold weather Hat. In chilly weather the cap can be unrolled and pulled down over the ears, like a ski cap. Worn this way, it may look sloppy but is effective against the cold. </span></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com1tag:blogger.com,1999:blog-7607135362990567632.post-13868412654970066532015-02-09T08:37:00.000-08:002015-02-10T08:33:22.373-08:00KHUSSA (Handmade footwear)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">P</span><span style="font-weight: normal;">akistan has rich diverse culture. </span><span style="font-size: x-large;">Khussa</span><span style="font-weight: normal;"> is crafted hand made footwear and part of Pakistani culture.</span><br />
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa trend hardly ever goes out. It’s one of those traditional things which are unaffected by fashion and trends.Pakistan has always been more popular in providing khussa with high quality leather.</span></div>
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa’s are made of leather. They are very comfortable and easy to wear footwear.They are long-lasting foot wear. The key quality of Khussa is that it has multiple varieties. It can be wore in daily life and even in parties and weddings. These footwear are so light weighted and flexible. </span></div>
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussas are made by artisans mostly using vegetable-tanned leather. The uppers are made of one piece of leather or textile embroidered and embellished with brass nails, cowry shells, mirrors, bells and ceramic beads. Even the bonding from the upper to the sole is done by cotton thread that is not only eco-friendly but also enmeshes the leather fibers with great strength. Some product range also uses bright and ornate threads. It vary in designs and colours. It encapsules cultural diversity, local ethos and ethnicity.</span></div>
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<span style="font-size: x-large;">k</span><span style="font-weight: normal;">hussa is made entirely by hand from the curing of the leather to the cutting and sewing together of the insole, outsole, sole and vamp. The embroidery can be very intricate or the decorative element may be as simple as raised leather lines on the upper sole. Khussas traditionally have no heel. They are completely flat and tend to be very comfortable.</span></div>
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa sewn by artican have been highly valued because of the fine quality of stitching, and so Pakistan has always been ahead in offering better quality for Khussa.Stitching is the main thing to look for when you are trying to know about the workmanship of khussa. Pakistanis are skilled in stitching khussa and this is a skill which has been handed down to generations.</span></div>
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa’s are available in many different designs. Some cutting work inhence its beauty. Different pearls are use in it.Khussa’s are very flexible and smooth. Some khussa’s are open from the top and some khussa’s are open from the back side.</span><br />
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<span style="font-size: x-large;">S</span><span style="font-weight: normal;">ome khussa’s are embroided very neatly. Applique in form of differently designed figures are cut out of leather and sewn on the vamp manually. The design dictate the nature, colour and shape of the appliqué. It could range from an intricate appliqué which itself could incorporate other design features like embroidery, punches, weaves, etc., to a simple cut out shape from any material like leather, textile, synthetic, etc.</span></div>
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<span style="font-size: x-large;">M</span><span style="font-weight: normal;">ultan is strongly associated with Khussa trend in Pakistan. It is a city where khussa trend was initiated, which offers an un-matched beauty and elegancy in beautiful colors and designs of Khussa.It is said that the khussas of Multan are the most beautiful and best made. Multani khussas have fine tilla work (gold thread embroidery), sequins (sitara) and beads (moti) work. Multani Phool wala and khussa slippers (which have no backs) are made specifically for women are also very famous. </span></div>
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<span style="font-size: x-large;">k</span><span style="font-weight: normal;">hussas are made in different parts of Pakistan as well and they have different varities.. Waziraabadi khussa which has an upper part that is created skillfully out of cut-work. Delicate patterns are made that create a filigree effect. Shurkrpuri khussa which is embroidered with white tilla (metallic thread) on red, black and skin-colored leather. .these slippers were not very efficient in protecting the foot from both dirt and cold weather.</span><br />
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa’s are very famous on wedding occasions. It can be selected according to the dress colours. Especially on mehndi and barat functions the females and males prefer khussa’s to wear.</span><br />
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<span style="font-size: x-large;">M</span><span style="font-weight: normal;">ostly groom’s likes to wear sherwani on barat function. And the khussa’s are completely match with sherwani.And it is mostly made of stones and beeds. Mostly for wedding the grooms likes tillaas khussa.</span><br />
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa trend in Pakistan can even offer an aristocratic look for men if you choose for the gold embroidered, curvy khussa which is familiar and dear to every Pakistani. Even now in this century, we see grooms choosing to wear this traditional khussa on their wedding day, with the traditional “Sherwani”.</span></div>
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<span style="font-size: x-large;">k</span><span style="font-weight: normal;">hussa arrived in the palaces of the Mughal Empire much later and it was then that its history started to be recorded. The rural word khussa was replaced by the more eloquent Saleem Shahi. Saleem was also the nickname of the Mughal Emperor Jehangir (17th century AD).There are some visible differences between these two varieties of shoe. </span><br />
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<span style="font-size: x-large;">T</span><span style="font-weight: normal;">he Saleem Shahi has a generally finer shape and is usually decorated with very intricate hand-embroidered patterns in gold (or multi-coloured) thread , fit for the royal court. The most interesting part of the shoe is its curly tip. The left and right are not cut in different shapes as is the case with modern shoes, they can be interchanged.The Mughal emperors were not the only rulers in the who adopted the khussa. There were many other rulers too who used Khussa.</span></div>
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<span style="font-size: x-large;">T</span><span style="font-weight: normal;">he various types of Khusas, Desi Jutta, Saleem Shahi and Nagra khussa all are very similar in shape, it is the particular patterns and type of leather that give the shoes their identity.The Saleem Shahi tends to be made of goat skin whilst the Nagra is usually made of camel skin. </span><br />
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<span style="font-size: x-large;">T</span><span style="font-weight: normal;">he type of leather determines the weight, texture and durability of the shoe. Saleem Shahi is also known as TalaKangi, Chakwali, Multani, Bahawalpuri, Qasoori, Sharakpuri,Waziraabadi, Multani Phool wala, Khussa slipper and so on. These names usually depict the place of manufacture.</span></div>
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<span style="font-size: x-large;">K</span><span style="font-weight: normal;">hussa shoes are made of natural material they tend to adopt to the shape of the foot quite easily. Therefore the sizes are not standardised. Most khussas are very popular in rural villages where cobblers make the shoes on order for the peasants and farmers. People use it for comfort and durability </span></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com12tag:blogger.com,1999:blog-7607135362990567632.post-23875679245254461222013-08-10T05:37:00.004-07:002013-08-10T06:12:34.680-07:00Namak Mandi -Peshawar (A Traditional food street):<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="messageBody" data-ft="{"type":3}" style="font-size: large;"><span class="userContent"><br /> <br /> *******************************************************<span id="goog_1611407895"></span><span id="goog_1611407896"></span><br />
Many people does not know that Peshawar main food street is called
Namak Mandi where mostly food is based on meat mostly Tikka Karahi.. It
contain unique taste and provide best traditional cuisine that make it
an exceptional food centre where most visitors can hardly resist. People
from from various part of Pakistan visit here and enjoy it.<br /> </span></span></h2>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDBYFaqan5zN0lspRA8YlgPwOc5MVLTPOsEE7nyMvX2PqMs5g9_t9grYaTYNuK4ewv47wDhuaogG1-riWX65jnu6Gh0JidNMUd6fazFDummslhjnVBq7oxBuyM245RZIp8srV1SIx3_4/s1600/imageedit_5_4914916500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDBYFaqan5zN0lspRA8YlgPwOc5MVLTPOsEE7nyMvX2PqMs5g9_t9grYaTYNuK4ewv47wDhuaogG1-riWX65jnu6Gh0JidNMUd6fazFDummslhjnVBq7oxBuyM245RZIp8srV1SIx3_4/s320/imageedit_5_4914916500.jpg" width="320" /></a></span></div>
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The restaurants in *Namak Mandi serve marvelous tikka and karai.. Meat
is ordered by the kilogram, and then prepared according to your
preference. </span></span></h2>
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<span class="messageBody" data-ft="{"type":3}" style="font-size: large;"><span class="userContent"> Namak Mandi took 50 years to develop to its
current status, and it’s delicious, traditional Tikka Karahi attracts
both foreign and local tourists. Sitting at the carpeted floor or on
charpoys at any restaurant, one can see fresh lamb hanging on racks, and
black woks (Karahi) set above burning charcoal.</span></span></h2>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-51076452889607568702013-05-09T07:24:00.000-07:002014-04-22T04:48:11.624-07:00Paranda<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Paranda is a beautiful hair accessory which women tie with braids. Pakistan is very famous for making handwoven Parandas. It is one of the traditional handicrafts of Pakistan.</span> </h2>
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<span style="font-size: large;">Paranda is made up of many colors, mostly black, yellow or multicolored three strands with trendy designs at the end of each strands. Parandas also comes in a shape of beaded ornaments. </span></h2>
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<span style="font-size: large;">Parandis are available with a great variety in designs and colors. They
are made out of a bunch of silk threads, intricately woven with other
skillful works. It is a long bunch of threads with elaborate decorative tassels
at the lower end. There are threaded 3 ropes which are braided into the
hair </span></h2>
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<span style="font-size: large;">Women are fond of decorating their hair with it. It is use to adorn the lower end of their plaits with rich gold and mulch-colored
threads, ribbons and pearls, enhancing the look of their attire
with this ingenious hair accessory. Mostly women having long hair plait and then tie a paranda at the end to enhance beauty of there hair.</span></h2>
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<span style="font-size: large;">The craftsmen require a great deal of patience and
creativity while producing the parandas. They reflect the natural
liveliness and spontaneity of the people of Pakistan.</span></h2>
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<span style="font-size: large;">In Pakistan parandas are available in different types, each one of them designed for a specific occasion.It gives very stunning look on bridal braids. Girls and brides love
to wear paranda in Mehandhi occasions. Brides wear floral prandas on
wedding day as well which look very elegant with red bridal dress.</span></h2>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-33571849430649599312013-04-25T13:57:00.005-07:002013-04-25T13:57:45.694-07:00 KOLHAPURI CHAPPAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5xabnBohG-wEqRe0dFM9Qa3m1tMuLv9OHPkTTeH2sUZbwRK_5O2Ueg6_LDCVCkNgCUSTItmeZ4Sj6mmdq0HmqUXNwd0K9TpLrEPtGbPUkAx1fEkvKh9dBWZZwcwwHowxRPD2SELTKqs/s1600/lunapic_136689861083397_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5xabnBohG-wEqRe0dFM9Qa3m1tMuLv9OHPkTTeH2sUZbwRK_5O2Ueg6_LDCVCkNgCUSTItmeZ4Sj6mmdq0HmqUXNwd0K9TpLrEPtGbPUkAx1fEkvKh9dBWZZwcwwHowxRPD2SELTKqs/s1600/lunapic_136689861083397_1.jpg" width="320" /></a></span></div>
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<span style="font-size: large;">Kolhapuri chappals are hand-crafted leather slippers . Kolhapuri chappals are made from processed leather. Hides of buffalo are processed and grazed. Grazing of leather makes the leather hard enough for daily wear and tear use. They are locally tanned using vegetable dyes. These chappals are stout, sturdy, day long usable are quite sturdy, durable and long lasting in use. These Slippers are best to use in summer. </span><br />
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<span style="font-size: large;">Using specific templates, the basic chappal design is then cut out.
Depending upon the final product, the cut outs are kept in natural color
or dyed as per specifications. An amazing thing to note here is that
not a single iron nail is used in the entire manufacture process. The
sole and the upper body of the chappals are joined together by stitches
which are done with a leather cord. Other embellishments and adornments
then follow in making a fancy pair of Kolhapuri chappals. </span><br />
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<span style="font-size: large;">Ladies Kolhpuri chappals have lot of variety of designs , styles and </span><br />
<span style="font-size: large;">colors. These chappals are available in a spectrum of colors like
bright pinks, fuchsia, red, white and many others. </span><br />
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<span style="font-size: large;">Kolhapuri chappals, are adorned with gold cord, zari strips, pom poms
or gota . Kolhapuri chappals. can be ideally used for formal functions like Mehndi , weddings,
Eids and parties. </span><br />
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com2tag:blogger.com,1999:blog-7607135362990567632.post-9528417919854221462013-04-24T14:12:00.002-07:002013-04-24T14:12:17.371-07:00Peshawari chappal***** =================<div dir="ltr" style="text-align: left;" trbidi="on">
Peshawari chappal is more like a sandal than a slipper It is worn by men casually or formally, usually with the Shalwar kameez dress. Peshawari chappals have spread and become increasingly popular in other parts of Pakistan where wearing them with jeans has also become a fashion trend, especially among the urban youth.<br />
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The shoe takes its name from the city of Peshawar, where it originates from while "chappal" is the Pakistani word for flip-flops. Peshawari chappal can be worn by men casually or formally, usually with the Shalwar kameez dress. For Pashtun people, it is more than a sandal or slipper because of its comfortableness.<br />
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Peshawari chappal is as old as Peshawari culture. It is so old that its history is lost in ambiguity. Peshawari chappal has some distinct. It is made of pure leather of high quality and is free from all types of chemicals due to these qualities it become better from other footwear Those who wear it can not be affected by any type of skin infection or skin disease. The leather soles are hand-stitched.The pure original leather prevents stench and makes it more comfortable. It is very comfortable to wear.<br />
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Peshawari Chappals never become old-fashioned. If is wear in special event is such as an engagement, Mayon, Mehendi ceremony and weddings. <br />
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Peshawari chappal is famous for its durability. The chappal’s cutting, stitching and fitting; everything is done by the manufactures by their own hands and they strive to make the best possible pair of chappal. Durability of Peshawari chappal is better than any other footwear.<br />
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Peshawari chappal gives both a traditional look on shalwar qameez and a trendy appearance when worn with jeans. This east-meets-west feature adds to its fame and due to the continuing increase in popularity.</div>
spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com11tag:blogger.com,1999:blog-7607135362990567632.post-3418720665821569622013-04-13T12:10:00.001-07:002013-04-13T12:10:22.598-07:00 Chicks Art<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Chicks Curtains Art</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b><span style="font-size: x-large;">C</span>hick art is an outstanding and unique art work of Pakistani cultural artisan. These chicks are very famous as curtains prepared from wood or bamboo. This art is originally originated in village Rasul Nagar and Kasur.</b></div>
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<b><span style="font-size: large;">In</span> the early ages artists made these chicks very simple and were used as curtains in homes and were very cheap, it is also the easiest way of protection of the homes from the warmth of the sun in summer. Traditionally these chicks are also used to keep one’s privacy. That was the time when people residing in villages and made these chicks and then also sell and used in their homes.</b></div>
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<b><br /><span style="font-size: large;">At </span>that time homes were not constructed properly and these chicks were used as wall or boundary that makes their veil for keeping their privacy. But now the trend of making these simple chicks has been greatly changed. </b></div>
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<b><span style="font-size: large;">In </span>the modern times chicks are like a masterpiece of art work, now they are made with great innovation and creativity even they are not just a simple piece used in villages they are also appreciated and used in cities for both decoration purpose and as a curtains.</b></div>
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<b><span style="font-size: large;">B</span>amboo blinds are practical window treatments that help to enhance the comfort and beauty of home or office. The blinds are made up of woven shafts of bamboo that have been whittled, stripped and sanded. </b></div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-55706339733587810742013-04-01T06:52:00.000-07:002013-04-01T06:55:03.176-07:00Qingqi Rickshaws <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">Qingqi Rickshaws a new version of Public transport**</span></span></span></h5>
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<span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">QINGQI Rickshaw is a new version of public transport. <span style="font-size: large;">I</span>t is a modified motorbike, which <span style="font-size: large;">is</span> attached with a steel body with two wheels. <span style="font-size: large;">6</span> people including a drive can easily ride the Rickshaw at once.</span></span></span></h5>
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<span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}"><span class="userContent">In few years where CNG and petrol prices are increased and public
transportation has become expensive, Qinggi Rickshaws are playing vital
role in public transport for short distance.<br /> <br /> Qingqi Rickshaws
have provided a big relief to people as it charges low than buses, mini
buses and coaches. No one on the Qingqi Rickshaw travels while standing
everyone is seated.</span></span></span></h5>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-56511429506175330642013-03-30T12:41:00.000-07:002013-06-03T07:22:00.630-07:00SHU (Hand Loom Woolen Fabric) (Chitral-Pakistan)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">S</span><span style="font-size: large;">hu </span>is a major product of the cottage industry in chitral Shu is also called Patti. It is a hand-spun, hand-woven, hand-loom fabric made of sheep’s wool. The wool used to make Shu can be knitted, woven into a fabric or used for embroidery and embellishment.</h3>
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<span style="font-size: x-large;">S</span>hu is usually produced in lengths of 20 yards and between 12 to 14 inches wide. It comes in natural shades of white, gray, black and brown, and the distinctive walnut-dyed, red. The fabric is felted after weaving which ensures that as well as being light and warm, it is also wind-proof. </h3>
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<span style="font-size: x-large;">B</span>ecause of its purely natural and organic origins It is highly in demand, not only in Pakistan but in entire world' Shu's products are used in various forms. Knitted items includes hats, coats, bags, gloves, socks, shawls, blankets,gowns, stoles, sweaters, vests, and ponchos.</h3>
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<span style="font-size: x-large;">S</span>hu has a rich background of indigenous knowledge and skill in every stage of its production Shu has a rugged texture, and a unique look and feel, there will always be a difference in the shade of each individual item. There are many women involved from all over Chitral in the Shu sector and women artisans are playings a vital role in making of Shu.</h3>
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<span style="font-size: x-large;">I</span>n the remote past it was one of the basic needs of the people for making garments and quilts. Some of the early products of this handicraft was Zhil (quilt) and paitawa (wrapper on legs). Then long shirts named raghz were introduced. With the passage of time the skilled hands of Chitral women began to make more varieties. All these garments were made of Shu and every household used to be self sufficient in making these types of clothings. Large white blankets called Thakht were gifted to brides at the time of wedding.</h3>
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<span style="font-size: x-large;">T</span>here are many phases of making of SHU. <span style="color: blue; font-size: large; font-weight: normal;">Wool</span> is the basic ingredient in the making of Shu. It is obtained from the backs of the small, local and unique breed of sheep in Chitral called Kailey.</h3>
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<span style="font-size: x-large;">A</span> tool called a <span style="font-size: large;"><span style="color: blue;">Sareel</span> </span>is used to shear the hair from the back of the sheep in a very traditional manner. This shearing process is called <b><span style="font-size: large;"><span style="color: blue;">Brainik</span>.</span></b> </h3>
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<span style="font-size: x-large;">T</span>he wool is normally available in four natural colors: black, white, grey and brown. A reddish color is achieved by dying the wool in walnut hulls. Walnut dyeing is called <span style="color: blue; font-size: large;">Roik</span>.</h3>
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<br /><span style="font-size: x-large;">T</span>here is a moisture and grease in the wool when it is obtained from the sheep, a fine quality of white soil called <span style="color: blue; font-size: large;">Puchuti</span> is mixed with the wool before carding which removes the moisture from the wool and allows the fiber to be separated.</h3>
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<br /><span style="font-size: x-large;">A</span>fter carding, the wool is distributed among the women members of the family for teasing. A handful of wool is called <span style="color: blue; font-size: large;">Dappi</span> when it is in the process of teasing. After finishing these are passed on to the spinner.</h3>
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<br /><span style="font-size: x-large;">W</span>omen spin the wool on a spinning wheel. Thread for Shu is made in two varieties. The single-ply thread for warp is called <span style="color: blue;"><span style="font-size: large;">Tone</span>.</span></h3>
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<br /><span style="font-size: x-large;">W</span>ore is rolled on a Thasurak by the spinner, ready for weaving. Thasurak Daru is a bobbin. It is an 8-10 long hollow piece of wood with a 1/4 diameter. It is used to hold rolls of single-ply thread in the boat shuttle for weaving.</h3>
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<br /><span style="color: blue;"><span style="font-size: x-large;">M</span>aku</span> is an oval-shaped wooden boat shuttle, with sharp edges at both ends. It has an empty abdomen with holes to facilitate the fitting of the thasurak inside. It has a hole for the passage of thread. The weaver rotates it left to right for weaving. Maku is the most delicate and beautiful piece among the spinning and weaving tools. Tone is kept in <span style="color: blue; font-size: large;">Phani</span>, a large cone-shaped ball wrapped onto a stick until it is rolled as a thread ball called Pindalu. Beaming/warping- the weaving preparation process before warping the thread through the heddle of the loom so that the threads do not tangle.The tone is warped on the heddle of the hand loom by the spinner or a skilled woman.</h3>
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<span style="font-size: x-large;">W</span>eaving is always done by a man. He processes the wool on a handloom. The best quality of Shu in Chitral is called <span style="font-size: large;"><span style="color: blue;">Moghekan</span> </span></h3>
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<span style="font-size: x-large;">A</span>fter weaving, the Shu is washed. It is felted in hot spring water (Garam Chashma), where it is washed and beaten with a stick to make the fibers cling together and produce a wind proof finished fabric.</h3>
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<span style="font-size: x-large;">A</span>fter washing, the Shu is twisted around a wooden rod which is fixed into a stone wall. The other end of the rod, which is not attached to anything, is turned around to squeeze all the excess water from the material.</h3>
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<span style="font-size: x-large;">C</span>alendaring is done to pull the wool into shape while it is still wet. Shu is dried by hanging it from the trees, or laying it across flat rocks, stone walls or anywhere else that is available. The Shu is then rolled up<br /><br /></h3>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com6tag:blogger.com,1999:blog-7607135362990567632.post-90829884934107557322013-03-06T09:10:00.000-08:002013-03-06T09:10:06.477-08:00W-11 The famous Mini bus of Karachi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.creativechowk.com/truckart/karachi_uses/w11-bus-king-of-karachi-roads/" rel="bookmark" title="Permanent Link to W11 Bus. King of Karachi Roads">Mini Bus W-11 </a></h1>
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<span style="font-size: small;">W-11 is famous mini bus of karachi called the King of Karachi Roads.No one can beat these buses in art, craft decoration. It has out Standing Decoration. </span></h1>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com1tag:blogger.com,1999:blog-7607135362990567632.post-44387309594725590862013-02-10T07:10:00.001-08:002013-02-10T07:19:33.191-08:00 Balochistan Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN" style="mso-ansi-language: EN;">Baloch cuisine refers to the food and cuisine of the Baloch people from the Balochistan region, compromising the Pakistani Balochistan province as well as Sistan and Baluchestan in <country -region="-region" w:st="on">Iran</country> and <place w:st="on"><city w:st="on">Balochistan</city>, <country -region="-region" w:st="on">Afghanistan</country></place>. Baloch food has a regional variance in contrast to many other cuisines of <country -region="-region" w:st="on"><place w:st="on">Pakistan</place></country>.</span><br />
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<span style="font-size: 16pt;">SAJJI </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Lamb <span lang="EN" style="mso-ansi-language: EN;">Sajji</span></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chicken Sajji</td></tr>
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<span lang="EN" style="mso-ansi-language: EN;"> Sajji is a native dish of the desert province of Balochistan and it is most popular in Balochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is favourite of Balochistan natives, where most are nomads. It is served with a special bread "Kaak", "roti" or "naan". Prominent Baloch dishes such as the lamb-skewd Sajji have gained massive popularity among different parts of <country -region="-region" w:st="on">Pakistan</country>, including the food hubs of <city w:st="on">Karachi</city> and <city w:st="on"><place w:st="on">Lahore</place></city>. Regional varieties are found with subtle differences in flavouring using chicken instead of lamb. </span></div>
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<span style="font-size: 16pt;">KAAK ROTI </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span lang="EN" style="font-size: small;">Kaak</span></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span lang="EN" style="mso-ansi-language: EN;">Kaak is a native dish of the <placetype w:st="on">province</placetype> of <placename w:st="on">Baluchistan</placename>, <country -region="-region" w:st="on"><place w:st="on">Pakistan</place></country>. Kaak is rock-hard prepared bread. It is also known as Pathhar ki roti (English: Stone bread). It is made by flattening the dough for the bread and rolling it over a preheated stone. The stone is then baked in a tandoor. Kaak is very hard once it has been baked.<br /><br /> </span></div>
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<span style="font-size: 16pt;">DAMPUKHT</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-wwBk9G8KFb-EbrSWit5KHJF38KzeYcU0M27HOa9jYcdxpZdVNXlG9aAFYoPVwnOcHHPL-Hucut-vR5kXzQZwVYmKLPuXDdH6vshBdFhiELW3XJb2kLzhHdzV9qw_FLNi-ESV8eBuOc/s1600/lamb-roast-garlic-rosemary.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-wwBk9G8KFb-EbrSWit5KHJF38KzeYcU0M27HOa9jYcdxpZdVNXlG9aAFYoPVwnOcHHPL-Hucut-vR5kXzQZwVYmKLPuXDdH6vshBdFhiELW3XJb2kLzhHdzV9qw_FLNi-ESV8eBuOc/s320/lamb-roast-garlic-rosemary.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dampukht </td><td class="tr-caption" style="text-align: center;"></td></tr>
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Dampukht is also a Balochi cuisine which is prepared by meat and it is cooked in fats.</div>
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<span style="font-size: 16pt;">KHADDI KABBAB</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-SOhrYLlpExQFJk7JICi4Nm3ak_AsDvTCyiNAj045as_C_n3d4eqG7mRF58mLD9cy1kZ6V1rTjvkW6awyNrqYmXVwlWCKQ-Q1zxlxLp76-2Frn7AKRF-iyN5zgHBF8JS5Qj6kXiIAu0/s1600/Untitled6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-SOhrYLlpExQFJk7JICi4Nm3ak_AsDvTCyiNAj045as_C_n3d4eqG7mRF58mLD9cy1kZ6V1rTjvkW6awyNrqYmXVwlWCKQ-Q1zxlxLp76-2Frn7AKRF-iyN5zgHBF8JS5Qj6kXiIAu0/s320/Untitled6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khaddi Kabbab</td><td class="tr-caption" style="text-align: center;"></td></tr>
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Khaddi Kabbab is is a lamb barbecue. It is a cuisine in which Balochistanis cook a whole lamb or goat on fire. Usually there is raw rice in the stomach of the lamb and the rice is cooked by the fats of the lamb. The lamb is cooked on fire.</div>
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<h3 class="post-title entry-title" itemprop="name">
LAHNDI (SALTED DRIED MEAT) </h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VpQSK0XhNpfAy7OGHoBLSoonquXWyaJY9Vd3iKWLim5RCOHvK8Daw662G3iJOyhMgJUhJzSI8eBh0f6CGLYRTaCYvQTgD2TKxP3B_ggrPX9GHZC5q2mbwKYQOknuFXYks0wUm_aEqqA/s1600/Untitled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VpQSK0XhNpfAy7OGHoBLSoonquXWyaJY9Vd3iKWLim5RCOHvK8Daw662G3iJOyhMgJUhJzSI8eBh0f6CGLYRTaCYvQTgD2TKxP3B_ggrPX9GHZC5q2mbwKYQOknuFXYks0wUm_aEqqA/s320/Untitled.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="post-title entry-title" itemprop="name">
<span style="font-size: small;"><b><span style="font-weight: normal;">Lahndi<span style="font-size: small;"> dried meat</span></span></b></span></h3>
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<h3 class="post-title entry-title" itemprop="name">
<span style="font-size: small;"><b><span style="font-weight: normal;">Lahndi, also known as dried meat, is a winter food popular in <b>Balochistan. </b> Consumption of lahndi is common during the winter months. Sheep
are specially fattened so that their flesh may be more suitable for
preparing lahndi</span><span style="font-weight: normal;">.</span><span style="font-size: small;">Quetta is famous for </span></b></span><span style="font-size: small;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;">Lahndi</span><span style="font-size: small;"> as its weather is suitable for <span style="font-size: small;">making</span> it.</span></span></span><b><span style="font-weight: normal;"><span style="font-size: small;"><b><br /></b></span></span></b></span></h3>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-13695161247530104672013-02-07T23:54:00.000-08:002013-02-11T09:54:58.687-08:00Pakistan's Handmade Bags<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"> Pakistan has a rich history of handicrafts<span style="color: #0000ee;">.</span></span><span style="color: black;"><span style="color: #0000ee;"><span style="color: black;">Crafts & handicrafts of Pakistan Handicrafts reflect the culture, tradition and aesthetics of the artisans who create them</span>.</span></span><span style="color: black;">Handbags of Pakistan are very famous and popular in
country and outside the country.</span><span style="color: black;">These handmade
bags are made off cloth with ornamentation of beads, mirror and multiple
quality fabric. </span><span style="color: black;"><span style="color: black;">Beads, mirror and leather pieces are used in the make</span>. Some of these are made of block printed cloth without
any decoration. </span><span style="color: black;">Beautiful mirror work is also done on
handbags which made them eye capturing. Mirrors are used for putting
glazing effect. They vary in variety, size and design. Handmade handbags
are the master piece of Pakistani culture and are source of
communication to the other areas around the world.</span></div>
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<h2 style="text-align: left;">
<span style="font-size: x-large;">Hand made Clutch Bags</span></h2>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com6tag:blogger.com,1999:blog-7607135362990567632.post-51518759393171324562012-07-31T01:53:00.001-07:002013-02-08T00:06:32.508-08:00LAHNDI (SALTED DRIED MEAT)<div dir="ltr" style="text-align: left;" trbidi="on">
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Lahndi, also known as dried meat, is a winter food popular in Afghanistan and the Pashtun belt of Pakistan, situated across the Durand Line. Consumption of lahndi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing lahndi.<br />
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METHOD:<br />
Lahndi is usually prepared from lamb and sheep, although it can also be made from beef. It is prepared as follows. First a lamb or sheep is slaughtered in the Islamic way, i.e. halal. Then the wool is separated in a proper and skilled way, leaving only the skin. After that, the remaining hairs on the skin are burned away with fire, after which the meat is wiped to get rid of the carbon deposits. Then the meat is cut into smaller pieces and rubbed with salt to avoid bacteria. It is also rubbed with pungent-smelling asafoetida, which is a little like garlic and serves as a preservative, a much-needed additive in a part of the world where electricity and refrigerators are rare.After preparation, the meat is strung on lahndi poles.<br />
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The best time to prepare lahndi is December, when the meat dries out within fifteen days if it is cold enough. It is commonly eaten in winter to keep a person warm and help him face the extreme weather. Sheep are specially fattened so that they may be more suitible for preparing "landhi" Air-dried salted meat is a feature of Afghan cuisine developed by Afghans.<br />
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How to cook Lahndi Paluo:<br />
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Several dishes can be prepared by using Lahndi meat.The meat must be salted and exposed to air at least a couple of days before cooking.<br />
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1/2 lb. landi<br />
3 c. rice<br />
1/3 c. oil<br />
1/2 tsp. tumeric<br />
1 1/2 c. dried orange peel<br />
2 tsp. minced fresh garlic<br />
1/2 c. dried mint<br />
3 medium onions<br />
2 tsp. salt<br />
1/4 tsp. red pepper<br />
8 c. water for rice<br />
6 c. water for meat<br />
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Wash landi meat with warm water and place into pot with 6 c. water. let it boil for 1 hour over medium heat and take off all foam from the top of the water. Check meat for done. If it is not tender, let it boil for another 1/2 hour.<br />
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Fry chopped onions with 1/2 c. oil until brown. Remove meat from pot and set into onion pot. Add 1 c. water, stirring until onions dissolve. Set aside.<br />
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Wash rice and soak it in the water for 45 minutes. Boil water in a separate pot. Drain rice into a colander, then place it into meat mixture, and keep stirring. Add 2 c. water and salt. Cover with lid, then cook for 2 minutes.<br />
remove the lid and add garlic, tumeric, orange peel, and red pepper. Heat remainder of oil, pour over rice with 1 c. warm water and cover like other dishes. Set on high heat for 2 minutes and over low heat for 40 minutes </div>
spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com1tag:blogger.com,1999:blog-7607135362990567632.post-85942680090133222962012-04-25T04:24:00.000-07:002012-04-25T04:24:07.793-07:00KULFI (Traditional Pakistani Ice-Cream)<div dir="ltr" style="text-align: left;" trbidi="on">
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Kulfi or Qulfi is a popular frozen dairy dessert of Pakistan. It is often described as "traditional Pakistani ice-cream.<br />
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Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio, the more traditional flavours, as well as newer variations like apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than ice-cream.<br />
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Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed molds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi molds, is placed in earthen pots or matkas that provide insulation from the external heat and slow down the melting of ice. Kulfi prepared in this manner is hence called 'Matka Kulfi'. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of water crystallization.<br />
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More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors</div>
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<b><span style="font-size: large;"><u> KULFI RECIPE:</u></span></b><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></h3>
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<ul style="text-align: left;">
<li> 4 cups milk</li>
<li>8 tsp. sugar or to taste</li>
<li>1/2 tsp. ground green cardamom seeds (chotti elaichi)</li>
<li>1tbsp. skinned pista (pistachios), thinly sliced</li>
<li>1tbsp. skinned badam (almonds), finely ground (optional)</li>
</ul>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;">Preparation of kulfi recipe :</span></h3>
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.<br />
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.<br />
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.<br />
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.<br />
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.<br />
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Traditionally in Pakistan, kulfi is sold by vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka", filled with ice and salt.<br />
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It is served frozen onto a stick. It can be garnished with pistachios, cardamom and similar.. Popular flavors include pistachio, mango, vanilla, and rose. Kulfi is also widely available in restaurants.It is also serve in weddings these days.</div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0N-70, Pakistan30.375321 69.34511623.3754445 59.237694000000005 37.3751975 79.452538tag:blogger.com,1999:blog-7607135362990567632.post-22800726178330559022012-03-16T06:22:00.001-07:002013-01-31T09:05:53.475-08:00Provincial Symbols of Khyber Pakhtunkhwa<div dir="ltr" style="text-align: left;" trbidi="on">
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Khyber Pakhtunkhwa is the Province of Pakistan, located in the north-west of the country.The province has an area of 28,773 mi² or (74,521 km²) It borders Afghanistan to the north-west, Gilgit-Baltistan to the north-east, Azad Kashmir to the east, the Federally Administered Tribal Areas (FATA) to the west and south, Balochistan to the south and Punjab and the Islamabad Capital Territory to the south-east.The principal languages are Pashto, locally referred to as Pukhto, and Hindko. Khyber Pakhtunkhwa is divided into 25 districts, comprising 20 Settled Area Districts and 5 Provincially Administered Tribal Area (PATA) Districts.<br />
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<u style="color: #0000ee;"><span style="font-size: large;">"Kabul Markhor" Provincial Animal of Khyber Pakhtunkhwa:</span></u></div>
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The Kabul Markhor or Straight-horned Markhor (Capra falconeri megaceros) is goat-antelope native toPakistan. it is the Provincial animal of Khyber Pakhtunkhwa.Markhor are adapted to mountainous terrain, and can be found between 600–3,600 meters in elevation. Markhor are diurnal, and are mainly active in the early morning and late afternoon. Their diet shifts seasonally: in the spring and summer periods they graze, but turn to browsing in winter, sometimes standing on their hind legs to reach high branches. Markhor live in flocks, usually numbering nine animals, composed of adult females and their young.</div>
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<span style="font-size: large;"><u style="color: #0000ee;">"Kalij Pheasant</u><u style="color: #0000ee;">" Provincial Bird of Khyber Pakhtunkhwa:</u></span></div>
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Kalij Pheasant, Lophura leucomelanos, is a pheasant found in forests and thickets. Males have a total length of 63 to 74 centimetres (25 to 29 in) and females 50 to 60 centimetres (20 to 24 in).In the males of the first group most of plumage is glossy blue-black, though with white to the rump or underparts in most subspecies, and in hamiltoni, the westernmost subspecies, the crest is white (all other have a blue-black crest). In the second group, the underparts and crest are glossy blue-black, but the tail and upperparts are white (or very pale grey) with most feathers densely vermiculated with black.Females are brownish. In some subspecies the underparts are distinctly marked in whitish and black, while in others most feathers are pale-edged, resulting in a scaly appearance.</div>
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<span style="font-size: large;"><span style="background-color: white; text-align: -webkit-auto;"><span style="color: #0000ee;"><u>"Juniperus Squamata</u></span></span><u style="color: #0000ee;">" Provincial Tree of Khyber Pakhtunkhwa:</u></span></div>
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Juniperus squamata is a species of juniper. It grows at 1,600-4,900 m altitude. It is a shrub (rarely a small tree) reaching 2-10 m tall (rarely 15 m), with flaky brown bark, and a prostrate to irregularly conical crown. The leaves are broad needle-like, 3-9 mm long, arranged in six ranks in alternating whorls of three, and often strongly glaucous blue-green in colour. The cones are berry-like, globose to ovoid, 4-9 mm long and 4-6 mm diameter, glossy black, and contain one seed; they are mature in about 18 months. The male cones are 3-4 mm long, and shed their pollen in early spring. It is largely dioecious, with pollen and seed cones produced on separate plants, but occasionally monoecious.</div>
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<u style="color: #0000ee;"><span style="font-size: large;">"Morina" Provincial Flower of Khyber Pakhtunkhwa:</span></u><span style="color: #0000ee;"><u><br />
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Morina is a genus of the angiosperm family Morinaceae. It is the provincial flower of the Khyber Pakhtunkhwa province of Pakistan. Morina is named in honor of Louis-Pierre Morin (1635–1715), a french physician and botanist.</div>
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<u style="color: #0000ee;"><span style="font-size: large;">"Peshawar"Capital of Khyber Pakhtunkhwa:</span></u><br />
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Peshawar is the capital of Khyber-Pakhtunkhwa,and the administrative center and central economic hub for the Federally Administered Tribal Areas of Pakistan. Peshawar is situated in a large valley near the eastern end of the Khyber Pass. Known as "City on the Frontier", Peshawar's strategic location on the crossroads of Central Asia and South Asia has made it one of the most culturally vibrant and lively cities in the greater region. Peshawar is irrigated by various canals of the Kabul River and by its right tributary, the Bara River.Peshawar is the major educational, political and business center of Khyber Pakhtunkhwa.</div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-48973025789180946292012-03-15T06:50:00.001-07:002013-01-31T09:05:05.438-08:00Provincial Symbols of Sindh<div dir="ltr" style="text-align: left;" trbidi="on">
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Sindh is the province of Pakistan and historically is home to the Sindhi people. It is also locally known as the "Mehran". The name of Sindh is derived from the Indus River.Sindh is bounded to the west by the Indus River and Balochistan, to the north by Punjab, the east by the Indian states of Gujarat and Rajasthan and to the south by the Arabian Sea. The capital of the province is Karachi, Pakistan's largest city and financial hub.<span id="goog_942995361"></span><span id="goog_942995362"></span><br />
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<span style="color: #0000ee;"><u><span style="font-size: large;">"Sindh Ibex" the Provincial Animal of Sindh:</span></u></span></div>
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The Sindh Ibex is a vulnerable wild goat commonly native to southern Pakistan.Sindh Ibex are rather stocky animals with thick-set bodies and strong limbs terminating in broad hooves. The extent of white hairs in the hind neck and body region of males increases with age. The hair in summer coat is short and coarse and even in adult males is more reddish-buff in colour. Males have short beards, but females lack any beard. Older males have a dark face pattern. The horns are strongly keeled in front, sweeping upwards and outwards with the tips generally diverging. </div>
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<span style="font-size: large;"><span style="color: #0000ee;"><u>Sind Sparrow" the P</u></span><u style="color: #0000ee;">"</u><u style="color: #0000ee;">rovincial Bird of Sindh:</u></span></div>
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The Sind Sparrow (Passer pyrrhonotus) is a passerine bird of the sparrow family Passeridae. It is patchily distributed around the Indus valley region of Pakistan, where its habitat is usually tall grass and thorn scrub near water.The Sind Sparrow is gregarious, generally forming small groups of four to six birds while feeding and at breeding colonies. uring winter, the non-breeding season, it forms larger flocks of as many as 30 birds, and joins flocks with other seed-eating birds. The Sind Sparrow feeds mainly on the seeds of grasses and other plants such as Polygonum plebeium. The nesting season is April to September and it builds its nests in the upper branches of thorny trees or the ends of thin branches hanging over water. Both the male and female take part in nest building and incubation.</div>
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<span style="font-size: large;"><span style="color: #0000ee;"><u>"Water Hyacinth</u></span> </span><span style="color: #0000ee;"><u><span style="font-size: large;">" the Provincial Flower of Sindh:</span></u></span></div>
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The seven species of water hyacinth comprise the genus Eichhornia.Water hWith broad, thick, glossy, ovate leaves, water hyacinth may rise above the surface of the water as much as 1 meter in height. The leaves are 10–20 cm across, and float above the water surface. They have long, spongy and bulbous stalks. The feathery, freely hanging roots are purple-black. An erect stalk supports a single spike of 8-15 conspicuously attractive flowers, mostly lavender to pink in colour with six petals.yacinth are a free-floating perennial aquatic plant.</div>
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<span style="font-size: large;"><u style="color: #0000ee;">"Kandi"(Prosopis Cineraria) </u><u style="color: #0000ee;">the Provincial Tree of Sindh:</u></span></div>
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Kandi (Prosopis cineraria) is a species of flowering tree in the pea family, Fabaceae, that is native to arid portions of Western and South Asia, such as the Arabian and Thar Deserts. It is the provincial tree of the Sindh province of Pakistan.</div>
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<span style="font-size: large;"><u style="color: #0000ee;">"Karachi" </u><u style="color: #0000ee;">the Capital City of Sindh:</u></span></div>
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Karachi is the largest and most educated city, main seaport and the main financial centre of Pakistan, as well as the capital of the province of Sindh.Karachi is the most populous city in the country, one of the world's largest cities in terms of population and also the 10th largest urban agglomeration in the world. It is Pakistan's premier centre of banking, industry, economic activity and trade and is home to Pakistan's largest corporations, including those involved in textiles, shipping, automotive industry,entertainment, the arts, fashion, advertising, publishing, software development and medical research. The city is a major hub of higher education in South Asia and the wider Muslim world.</div>
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spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com1tag:blogger.com,1999:blog-7607135362990567632.post-5804614913244577162012-03-13T06:26:00.001-07:002012-03-13T06:27:41.690-07:00Provincial Symbols of Punjab<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Punjab is the most populous province of Pakistan.Forming most of the Punjab region, the province is bordered by Kashmir (Azad Kashmir, Pakistan and Jammu and Kashmir, India to the north-east, the Indian states of Punjab and Rajasthan to the east, the Pakistani province of Sindh to the south, the province of Balochistan to the southwest, the province of Khyber Pakhtunkhwa to the west, and the Islamabad Capital Territory to the north. The main languages are Punjabi and Saraiki and the dialects of Mewati and Potowari. The name Punjab derives from the Persian words Panj (Five), and Āb (Water), i.e. (the) Five Waters - referring to five tributaries of the Indus River and others these being Jhelum, Chenab, Ravi, Beas and Sutlej, that flow through the larger Punjab.<br />
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<span style="color: red; font-size: large;">Urial Punjab provincial Animal of Punjab:</span><br />
The Urial also known as the Arkars or Shapo, is a subspecies group of the wild sheep Ovis orientalis. Urial males have large horns, curling outwards from the top of the head turning in to end somewhere behind the head; females have shorter, compressed horns. The horns of the males may be up to 100 cm long. The shoulder height of an adult male Urial is between 80 and 90 cm.<br />
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<span style="color: red; font-size: large;">Peacock provincial Bird of Punjab:</span><br />
Peacocks are large, colorful pheasants (typically blue and green) known for their iridescent tails. These tail feathers, or coverts, spread out in a distinctive train that is more than 60 percent of the bird’s total body length and boast colorful "eye" markings of blue, gold, red, and other hues. Peacocks are ground-feeders that eat insects, plants, and small creatures. The male is called a peacock, the female a peahen, and the offspring peachicks.<br />
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<span style="color: red; font-size: large;">Dalbergia Sissoo provincial Tree of Punjab:</span><br />
Dalbergia sissoo, known as Shisham, is an erect deciduous tree.It is primarily found growing along river banks below 900 metres (3,000 ft) elevation, but can range naturally up to 1,300 m (4,300 ft). The temperature in its native range averages 10–40 °C (50–104 °F), but varies from just below freezing to nearly 50 °C (122 °F). It can withstand average annual rainfall up to 2,000 millimetres (79 in) and droughts of 3–4 months. Soils range from pure sand and gravel to rich alluvium of river banks; shisham can grow in slightly saline soils. Seedlings are intolerant of shade. It is also the wood that the Rajasthani percussion instrument 'Kartaals' are often made from. Shisham is among the finest cabinet and veneer timbers. The heartwood is golden to dark brown, and sapwood white to pale brownish white. The heartwood is extremely durable (the specific gravity is 0.7 – 0.8) and is very resistant to dry-wood termites; but the sapwood is readily attacked by fungi and borers. It is used for plywood, agricultural and musical instruments, as well as skis, carvings, boats, floorings, etc.<br />
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<div><div><span style="color: red; font-size: large;">Bhekkar provincial Flower of Punjab:</span></div></div>Bhekkar (Justicia adhatoda) is a medicinal plant.This is a shrub with lance-shaped leaves 10 to 15 centimeters in length by four wide.They are bitter-tasting.This shrub has a number of traditional medicinal uses.The plant grows wild in abundance in Pothohar region of Pakistan.<br />
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<span style="color: red; font-size: large;">Lahore Capital of Punjab Province:</span><br />
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Lahore is the capital of the Pakistani province of Punjab.Lahore is referred to as the cultural heart of Punjab as it hosts most of the arts, cuisine, festivals, film-making, music, gardening and intelligentsia of the country. Known for its affiliation with poets and artists, it has the largest number of educational institutions in Punjab and some of the finest gardens on the continent. It is also an important religious center as it is home to hundreds of temples, mosques, and shrines.<br />
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</div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-54855134803537176062012-01-10T00:52:00.000-08:002012-01-23T00:07:38.814-08:00Provincial symbols of Balochistan<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: large;">Balochistan</span> </b>is the largest province of Pakistan. Balochistan is situated on the southwest of Pakistan and covers an area of 134,051 mi<sup>2</sup> or (347,190 km<sup>2</sup>).The province is bordered by Iran to the south-west; Afghanistan to the west and Pakistan's Khyber Pakhtunkhwa province to the north; and Pakistan's Punjab and Sindh provinces to the east. To the south lies the Arabian Sea.The provincial capital is Quetta and Gwadar is the major port.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="color: red; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><b>Following are Provincial symbols of Balochistan</b><sup> </sup></u></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><sup><br />
</sup></span></div><div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><sup>CAMEL Provisional Animal:</sup></b></span></div><div style="color: blue; font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><sup>Camel is an animal of desert. Camel is a large animal with hump on its back. </sup>They show remarkable adaptability in body temperature, from <span class="nowrap">34°C</span> to <span class="nowrap">41.7°C,</span>. This is an adaptation to conserve water.They have an average lifespan of 40 years,<sup class="reference" id="cite_ref-uu_3-1"><a href="http://en.wikipedia.org/wiki/Dromedary#cite_note-uu-3"></a></sup> which can be extended to 50 years under captivity.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><b><span style="color: blue; font-size: x-large;">HOUBARA BUSTARD Provisional Bird:</span></b></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_PaA_hdZ10Klg6qFnoIgW3QgmtsTm2puh6kN2JBhisdt9Cl0KQRZnuYRkF1E43zBcax3CfrfXXgALP3l1qS-Y1_vufj-a_pI7PHA8XeTBOh5pA5AYy0ztyeTdDUk15rekGAybDO6Lxc/s1600/myphoto9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_PaA_hdZ10Klg6qFnoIgW3QgmtsTm2puh6kN2JBhisdt9Cl0KQRZnuYRkF1E43zBcax3CfrfXXgALP3l1qS-Y1_vufj-a_pI7PHA8XeTBOh5pA5AYy0ztyeTdDUk15rekGAybDO6Lxc/s320/myphoto9.png" width="290" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><b><span style="color: blue; font-size: x-large;"> </span></b></span></h1><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">Houbara Bustard is a large bird.In Pakistan, <span style="background-color: #f3f3f3;"></span>the Houbara Bustard is regarded as the provincial bird of Balochistan.The Houbara Bustard measures 55–65 cm (22–26 in) in length and spans 135–170 cm (53–67 in) across the wings. It is brown above and white below, with a black stripe down the sides of its neck. In flight, the long wings show large areas of black and brown on the flight feathers. </span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX8B2gb-iJr_p6TZZk9T4Jdc0Wayyc0mxD0IVkeW2g47wWaPLnkmDLtwa997MzKw3g8AOvYUddxk3gtG3caQyCCz0mWaKbL-YC9uM8TGIb1gwXZrL8uYNCTfmDgxyV3TzvMPGTC4W158/s1600/myphoto.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX8B2gb-iJr_p6TZZk9T4Jdc0Wayyc0mxD0IVkeW2g47wWaPLnkmDLtwa997MzKw3g8AOvYUddxk3gtG3caQyCCz0mWaKbL-YC9uM8TGIb1gwXZrL8uYNCTfmDgxyV3TzvMPGTC4W158/s320/myphoto.png" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5A9LzDyCjz0Qs6ZP_3AKCO6lEiLrZMgYolydX3R6usVIC2eCLDtV6uuSuo0WvxJeLI1u1RLu_sKUcsLlRv05K8HxlsIlNDOkNkAPch1T9Zyk_OHfbEYPWYrr4ueRnLh0x2qr62ttfCbk/s1600/7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5A9LzDyCjz0Qs6ZP_3AKCO6lEiLrZMgYolydX3R6usVIC2eCLDtV6uuSuo0WvxJeLI1u1RLu_sKUcsLlRv05K8HxlsIlNDOkNkAPch1T9Zyk_OHfbEYPWYrr4ueRnLh0x2qr62ttfCbk/s320/7.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"> </span></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><b>DATE PALM Provincial Tree:</b></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4kxhCN5ZRq8nNRV32qYCFD5GeQ5eKSupkwqGkCtN1tXKU6z639jOHIKtJInOYzur5z7GplJIWuOErFweKU9xfwE3ydldnJU5QMeOW2P-gydfisMTKNAUqBjIdQW7TFfziS8ZfxoEWIY/s1600/myphoto1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4kxhCN5ZRq8nNRV32qYCFD5GeQ5eKSupkwqGkCtN1tXKU6z639jOHIKtJInOYzur5z7GplJIWuOErFweKU9xfwE3ydldnJU5QMeOW2P-gydfisMTKNAUqBjIdQW7TFfziS8ZfxoEWIY/s320/myphoto1.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><b> </b></span></h1><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">Date palm is Provincial Tree of Balochistan.The tree is </span><span style="font-size: small;">a medium-sized plant, 15–25 m tall, growing singly or forming a clump with several stems from a single root system. The leaves are 3–5 m long, with spines on the petiole, and pinnate, with about 150 leaflets; the leaflets are 30 cm long and 2 cm wide. The full span of the crown ranges from 6 to 10 m.The fruit is known as a <b>date.</b></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbYSEZ23wtVPwDBhXwy0O7nmG2_-iYjTGfE5gkDBOlOnmPOyR6Ry3rpjtc1FeChnhOBDX8_A3T6wfcIMJg7WzeGZYs9YEGsrFDzEB9KnvTKaHIP0ki2ZNsPCPESX1vCaKg4LyYrqNrwk/s1600/myphoto9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbYSEZ23wtVPwDBhXwy0O7nmG2_-iYjTGfE5gkDBOlOnmPOyR6Ry3rpjtc1FeChnhOBDX8_A3T6wfcIMJg7WzeGZYs9YEGsrFDzEB9KnvTKaHIP0ki2ZNsPCPESX1vCaKg4LyYrqNrwk/s320/myphoto9.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><b> </b></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDApUUyaZ1EmLgrv57jlNd2XmyRPBwRXL2sfRbUhj-eH8-yhswys0gPK8H-4btVPgTHH_pTmk0VpQaTzZ3JR2ynizs0G1wfKh4sV1W9g77_XPCjtI5LNxyl_9as80O2b5pLkuqsSagB8/s1600/myphotop2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDApUUyaZ1EmLgrv57jlNd2XmyRPBwRXL2sfRbUhj-eH8-yhswys0gPK8H-4btVPgTHH_pTmk0VpQaTzZ3JR2ynizs0G1wfKh4sV1W9g77_XPCjtI5LNxyl_9as80O2b5pLkuqsSagB8/s320/myphotop2.png" width="250" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1-FhI7q-DXNteYQpDLsu06S4QNI11WTktdVgbZiqLL7SeT9k6hmYFH_LhX8We3zueqQ5sSyLIQW4x6VjuONjw3kZ1PgA5SCnCir3b9k0CSJnSUbfWh1m4VFgjt7W-IBvGFb7-QYiNy4/s1600/p1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1-FhI7q-DXNteYQpDLsu06S4QNI11WTktdVgbZiqLL7SeT9k6hmYFH_LhX8We3zueqQ5sSyLIQW4x6VjuONjw3kZ1PgA5SCnCir3b9k0CSJnSUbfWh1m4VFgjt7W-IBvGFb7-QYiNy4/s320/p1.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><b> </b></span></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: x-large;">E</span>PHEDRA <span style="font-size: x-large;">D</span>ISTACHYA</span> </span><b><span style="font-size: x-large;"><b>Provincial</b></span></b><span style="font-size: x-large;"> Flower:</span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CanuwFiNf1lBLfywUWUD2hnxRUa-t-tB9Y6qug1Fe6-clyxzIdeG51s53t0dhotFD33kD39MW-H0huU_VpiPSAu-qdu9WaYtRblj3olDzqQb8m0EMwyYXABFG6w-2ouuQkKbR6ox170/s1600/myphoto5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CanuwFiNf1lBLfywUWUD2hnxRUa-t-tB9Y6qug1Fe6-clyxzIdeG51s53t0dhotFD33kD39MW-H0huU_VpiPSAu-qdu9WaYtRblj3olDzqQb8m0EMwyYXABFG6w-2ouuQkKbR6ox170/s320/myphoto5.png" width="294" /></a></div><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: x-large;"> </span><b><span style="font-size: x-large;"><span style="font-weight: normal;"> </span></span></b></span></h1><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><span style="color: black; font-size: small; font-weight: normal;"><span class="commentBody" data-jsid="text">Ephedra distachya is Provincial flower of BALUCHISTAN</span><i>.</i></span>It is a shrub about 25 cm to 50 cm high.<span class="commentBody" data-jsid="text">It is used to relieve acute muscular and rheumatic pains.Ephedrine, an alkaloid, is obtained from its dried branches and is used as a stimulant, often to control asthma.</span></span></h1><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><br />
</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2i427A-295EhtbCnOXjPTvYIGKNPAh2Wi7fxYHBgR4jO8gvnB7SiW_QnGFVPxJqAi0G-P1ruQsYI2nIkVtozSb0RaZ-hlLbJe823pj6b7Q-xLgpEdoy8Z9g8zP8lG1rgqPNkV78L85g/s1600/e1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2i427A-295EhtbCnOXjPTvYIGKNPAh2Wi7fxYHBgR4jO8gvnB7SiW_QnGFVPxJqAi0G-P1ruQsYI2nIkVtozSb0RaZ-hlLbJe823pj6b7Q-xLgpEdoy8Z9g8zP8lG1rgqPNkV78L85g/s320/e1.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"><br />
</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOy1-PJ7uwzeutINt3Ik96LbjKnBCAaHTWemytlVg25TlKeQZ1vbdH_PCwCrXbsZNHbsinilYhFShhyJ_vzho0dn1gYwMcUDPN9aYdP5O3Kdcp5w3I-jbrucDhxTOPNMqdEtG5keE8yqM/s1600/myphoto44.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOy1-PJ7uwzeutINt3Ik96LbjKnBCAaHTWemytlVg25TlKeQZ1vbdH_PCwCrXbsZNHbsinilYhFShhyJ_vzho0dn1gYwMcUDPN9aYdP5O3Kdcp5w3I-jbrucDhxTOPNMqdEtG5keE8yqM/s320/myphoto44.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwa-3c1AlJP5z_kMKZaaYp4vyfhuvrGKInGBUhrqBOgCpF0rzAOq8k7EYeaj3HLXPeEVuPg2uuEuYUIqu3hYk7C34BSCHNhgCLXgKlj1IM_13F7JRZ6gp07PFjA0RvMuXyJdAmRn6F_8/s1600/myphoto88.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwa-3c1AlJP5z_kMKZaaYp4vyfhuvrGKInGBUhrqBOgCpF0rzAOq8k7EYeaj3HLXPeEVuPg2uuEuYUIqu3hYk7C34BSCHNhgCLXgKlj1IM_13F7JRZ6gp07PFjA0RvMuXyJdAmRn6F_8/s320/myphoto88.png" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"> </span> </h1><div id="toctitle" style="font-family: Georgia,"Times New Roman",serif;"><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><b><span style="font-size: x-large;"><b>Quetta Provincial capital (Summer)</b></span></b></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">Quetta the largest city and the provincial capital of the Balochistan Province of Pakistan. Known as the Fruit Garden of Balochistan due to the diversity of its plant and animal wildlife. The city is situated at an average elevation of 1,680 meters (5,500 ft) above sea level, making it Pakistan's only high-altitude major city. Located in a river valley, Quetta derives its name from the Pashto word "Kuwatta", which means a fort. With breathtaking natural beauty, a diverse populace, and ornate bazaars, Quetta remains one of Pakistan's most unique cities.Quetta is known to be the best city in pakistan.</span></span></span></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><b><b><b><span style="font-size: x-large;"><b>Gwader Provincial capital (Winter)</b></span></b></b></b></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="color: black;"><span style="font-size: small;">Gwadar is an international developing port city on the southwestern Arabian Sea coast of Pakistan.It is the district capital of Gwadar District in Balochistan province as well as its winter capital. Gwadar is 0–300 meters above sea level and is mainly dry, arid and hot. The oceanic influence keeps the temperature lower in summer and higher in winter as compared to the interior. The mean temperature in the hottest month (June) remains between 31°C and 32°. The mean temperature in the coolest month (January) varies from 18°C to 19°C.</span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PKOJzYGz2mrxmRsy6zoifICrkxG0q_1bTxBC9X7QJGjkHVsGzKxhPk4__gbBK7ZNyakJNK6dlLHzrCZ1507j8czjeLuDsTMWDOqbHibqhWcgxK_aaSwkNcvcxF3mpo1fPGRXsGWyFq4/s1600/g8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PKOJzYGz2mrxmRsy6zoifICrkxG0q_1bTxBC9X7QJGjkHVsGzKxhPk4__gbBK7ZNyakJNK6dlLHzrCZ1507j8czjeLuDsTMWDOqbHibqhWcgxK_aaSwkNcvcxF3mpo1fPGRXsGWyFq4/s320/g8.jpg" width="320" /></a><span style="color: black;"><span style="font-size: small;"> </span></span><b><b><b><span style="font-size: x-large;"><b><br />
</b></span></b></b></b></div><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><b><b><b><b><b><b><b><span style="font-size: x-large;"><b>Suroz Provincial musical instrument:</b></span></b></b></b></b></b></b></b></h1><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;">The suroz is a bowed string instrument with a long neck, similar to a fiddle or sarangi and played vertically. It is considered the provincial instrument of the Balochistan. </span></span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVawpFAAkaZuyNGS8Ls4NhbwYX1-mKTFksIQ9oZjUi1kDMyiAXS63LbTMg1Mqqyshm3c9uriYwk7MoeR9XnGCZ7_uAba-Xi163ffz8WlsNBCLUC0jyxnLdkgUo0Qc4_yYPEpYSPa_Rvo/s1600/Slide9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVawpFAAkaZuyNGS8Ls4NhbwYX1-mKTFksIQ9oZjUi1kDMyiAXS63LbTMg1Mqqyshm3c9uriYwk7MoeR9XnGCZ7_uAba-Xi163ffz8WlsNBCLUC0jyxnLdkgUo0Qc4_yYPEpYSPa_Rvo/s320/Slide9.JPG" width="320" /></a></div><h1 class="firstHeading" id="firstHeading" style="color: blue; font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span><b><b><b><b><b><b><b><span style="font-size: x-large;"><b><br />
</b></span></b></b></b></b></b></b></b></h1></div><h1 class="firstHeading" id="firstHeading" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"></h1></div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-69106272117575861962011-10-31T01:51:00.000-07:002011-10-31T04:51:26.935-07:00BALUCHISTAN FOLK MUSIC<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCW3ONX0MT6BeP_qjqz-oIjnzwOKaRAsrf8X71dqbR7IYS8pJOljMNWK_1KV9bboOrorPYoRUqqWmn-RB9ef8zoibtQTKIir6GAVkL2rUXi_-aPVn6qScEkbMH5SlEBEay6R1WHjj31k/s1600/Slide4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCW3ONX0MT6BeP_qjqz-oIjnzwOKaRAsrf8X71dqbR7IYS8pJOljMNWK_1KV9bboOrorPYoRUqqWmn-RB9ef8zoibtQTKIir6GAVkL2rUXi_-aPVn6qScEkbMH5SlEBEay6R1WHjj31k/s320/Slide4.JPG" style="cursor: move;" unselectable="on" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">Folk music has always played a great role in Baluchi traditions.Baluchi music and instruments belong to the same branch of Iranian music performed by many other Iranian peoples including Persians, Kurds, Lurs, Tajiks and others. Baluchi music has also influenced Sindhi and Seraiki folk music.The most commonly used instruments in Baluchi folk music are Tanbur, Dohol, Sorna, Ney, single or double flutes, Suroz (a Baluchi folk), Tar, Saz, and others.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 20pt;"><span style="color: red;"><strong>SUROZ</strong></span></span><span style="font-size: small;"> </span><span style="font-size: 18pt;">(</span><span lang="EN" style="font-size: 18pt; mso-ansi-language: EN;">Baluchi Folk Violin)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">The Suroz is a bowed string instrument with a long neck, similar to a fiddle or sarangi and played vertically. It is considered the national instrument of the Balochistan.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVawpFAAkaZuyNGS8Ls4NhbwYX1-mKTFksIQ9oZjUi1kDMyiAXS63LbTMg1Mqqyshm3c9uriYwk7MoeR9XnGCZ7_uAba-Xi163ffz8WlsNBCLUC0jyxnLdkgUo0Qc4_yYPEpYSPa_Rvo/s1600/Slide9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVawpFAAkaZuyNGS8Ls4NhbwYX1-mKTFksIQ9oZjUi1kDMyiAXS63LbTMg1Mqqyshm3c9uriYwk7MoeR9XnGCZ7_uAba-Xi163ffz8WlsNBCLUC0jyxnLdkgUo0Qc4_yYPEpYSPa_Rvo/s320/Slide9.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: red; font-size: 20pt;">TANBUR</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">The tanbur is a fretted string. The tanbur measures 80 cm in length and 16 cm in width. The resonator is pear-shaped and made of either a single piece or multiple carvels of mulberry wood. The neck is made of walnut wood and has fourteen frets, arranged in a semi-tempered chromatic scale.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TUDRWYTkGEC_WTg0Of7kwgxwVs5z0GlPm0tdhHmCPrV-EZVsBOj_E0rGFTIZ8eNAaeGvkVyRhYC9_axIc56HBRk_ldBrYw2fNVn-AoWuvR3O6DOG4kCtPZ64S1lkIRrmV8yRMgTzbDI/s1600/Slide8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TUDRWYTkGEC_WTg0Of7kwgxwVs5z0GlPm0tdhHmCPrV-EZVsBOj_E0rGFTIZ8eNAaeGvkVyRhYC9_axIc56HBRk_ldBrYw2fNVn-AoWuvR3O6DOG4kCtPZ64S1lkIRrmV8yRMgTzbDI/s320/Slide8.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: red;"><span style="font-size: 20pt;">SORNA</span><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">The Sorna is an ancient woodwind instrument. A small amount of air is forced under pressure through a small metal tube called the staple which serves to hold the reed and match it to the bore. This requires the player to make sure, as in oboe playing, that one also empties the lungs of stale air when taking a new breath. Sorna is used as a main instrument during wedding ceremonies and also funeral ceremonies.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_IaMtBGJINnBBqDjoIL9-PH19n1dF44m8fxkoIhyqiYEf-x7UwgpZIe_y7DRhrA46pcGqiDCbJl2tAg_OtjAryJZRnPF6KzprqO0N793Oao-9Dk0SspzKkfBvbDHErdfk1FG2AOeOBQ/s1600/Slide5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_IaMtBGJINnBBqDjoIL9-PH19n1dF44m8fxkoIhyqiYEf-x7UwgpZIe_y7DRhrA46pcGqiDCbJl2tAg_OtjAryJZRnPF6KzprqO0N793Oao-9Dk0SspzKkfBvbDHErdfk1FG2AOeOBQ/s320/Slide5.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: red;"><span style="mso-spacerun: yes;"><span style="font-size: small;"> </span></span><span style="font-size: 20pt;">DHOOL</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;">A Dohol is a large cylindrical drum with two skin heads. It is generally struck on one side with a wooden stick bowed at the end, and with a large thin stick on the other side, though it is also played by the bare hands. Dohol is almost always accompanied by Sorna.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rLb-JeQNKv9y1q1eUAKr35WjuvwznpPGVoflLLTZDyrfLAGjjqFDMsNYz3AFcR749vsQvTP9G7uuMuSpXNFV4soviwlFzHGl7h1pXKoiMrs1K6tDhzB7tnrYETEveA-1tBJxA2zsRMw/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rLb-JeQNKv9y1q1eUAKr35WjuvwznpPGVoflLLTZDyrfLAGjjqFDMsNYz3AFcR749vsQvTP9G7uuMuSpXNFV4soviwlFzHGl7h1pXKoiMrs1K6tDhzB7tnrYETEveA-1tBJxA2zsRMw/s320/Slide1.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 5.75in;"><span style="font-size: 20pt;"><span style="color: red;">FLUTE</span></span><br />
<span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">The art of playing double flute is traditional to Baluch and can be seen in many parts</span>. The flute is a musical instrument of the woodwind family. Flutes are the earliest known musical instruments. A flute produces sound when a stream of air directed across a hole in the instrument creates a vibration of air at the hole. The air stream across this hole creates a Bernoulli, or siphon. In balucoh music a single or double flutes are used and commonly played with “NEY</span><span lang="EN" style="mso-ansi-language: EN;"><span style="font-size: small;">”.</span></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncIj1bsaHM6bVVbUDYzEJ0BgHMGGy7X9Rmlm_GMaVEcsa9qV57PJMa5qSjm3x9YyttqfKOsM8v5upn0uUuIFcaEJSrHV0-oO1qHN8OY9qThRDezch8cStZuQY587CpPlk5-kRsrZ7ea4/s1600/Slide2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncIj1bsaHM6bVVbUDYzEJ0BgHMGGy7X9Rmlm_GMaVEcsa9qV57PJMa5qSjm3x9YyttqfKOsM8v5upn0uUuIFcaEJSrHV0-oO1qHN8OY9qThRDezch8cStZuQY587CpPlk5-kRsrZ7ea4/s320/Slide2.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: 20pt;"><span style="color: red;">NEY</span></span><br />
<span style="font-size: 20pt;"><span style="color: red;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;"><span style="color: black;">It is a very ancient instrument, with depictions of “NEY” players appearing in wall paintings in the Egyptian pyramids. This indicates that the Ney has been played continuously for 4,500–5,000 years, making it one of the oldest musical instruments still in use. It is a forerunner of the modern flute. The Ney consists of a piece of hollow cane or reed with five or six finger holes and one thumb hole. Modern NEY may be made of metal or plastic tubing instead. The pitch of the Ney varies depending on the region and the finger arrangement</span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4NzZ2w8cZfxhbs0eRDPGMFM_JfYiYcFww6WsfIEcZa9z4qKPl8N9J9JOLzL6UGYQvpQX3BMLutN4e9puXZ4wgC3dghpP7XPlVzYffP9glxu5tg0ihY0JR49djgfQounr3xPB5Z2U5AU/s1600/Slide10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4NzZ2w8cZfxhbs0eRDPGMFM_JfYiYcFww6WsfIEcZa9z4qKPl8N9J9JOLzL6UGYQvpQX3BMLutN4e9puXZ4wgC3dghpP7XPlVzYffP9glxu5tg0ihY0JR49djgfQounr3xPB5Z2U5AU/s320/Slide10.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: 20pt;"><span style="color: red;">TAR</span></span><br />
<span style="font-size: 20pt;"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">The Tar body is a double-bowl shape carved from mulberry wood, with a thin membrane of stretched lamb-skin covering the top. The long and narrow neck has a flat fingerboard running level to the membrane and ends in an elaborate pegbox with six wooden tuning pegs of different dimensions, adding to the decorative effect.<span lang="EN" style="font-family: 'Times New Roman'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">The melodies performed on tar were considered useful for headache, insomnia and melancholy, as well as for eliminating nervous and muscle spasms.</span></span></span><br />
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</div><span style="font-size: 20pt;"><span style="color: red;">SAZ</span></span><br />
<span style="font-size: 20pt;"><span style="color: red;"><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;"><span style="color: black;">Saz is a long-necked lutes used in Ottoman classical music. </span></span></span></span><br />
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</div></div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-78327294076213995992011-09-22T23:54:00.000-07:002011-09-24T06:06:45.330-07:00SUGARCANE JUICE (National drink of Pakistan)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"></div><span lang="EN" style="mso-ansi-language: EN;"><shapetype adj="10800" coordsize="21600,21600" id="_x0000_t136" o:spt="136" path="m@7,l@8,m@5,21600l@6,21600e"><formulas><f eqn="sum #0 0 10800"></f><f eqn="prod #0 2 1"></f><f eqn="sum 21600 0 @1"></f><f eqn="sum 0 0 @2"></f><f eqn="sum 21600 0 @3"></f><f eqn="if @0 @3 0"></f><f eqn="if @0 21600 @1"></f><f eqn="if @0 0 @2"></f><f eqn="if @0 @4 21600"></f><f eqn="mid @5 @6"></f><f eqn="mid @8 @5"></f><f eqn="mid @7 @8"></f><f eqn="mid @6 @7"></f><f eqn="sum @6 0 @5"></f></formulas><path o:connectangles="270,180,90,0" o:connectlocs="@9,0;@10,10800;@11,21600;@12,10800" o:connecttype="custom" textpathok="t"></path><textpath fitshape="t" on="t"></textpath><handles><h position="#0,bottomRight" xrange="6629,14971"></h></handles><lock shapetype="t" text="t" v:ext="edit"></lock></shapetype></span><strong><span lang="EN" style="mso-ansi-language: EN;"></span></strong><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><span lang="EN" style="mso-ansi-language: EN;">Sugarcane juice</span> is the national drink of <country-region w:st="on"><place w:st="on">Pakistan</place></country-region>. <span lang="EN" style="mso-ansi-language: EN;">Sugar cane juice</span> is called “Roh” in <place w:st="on"><country-region w:st="on"><span lang="EN" style="mso-ansi-language: EN;">Pakistan</span></country-region></place> and very popular drink in the summer months.<span style="mso-spacerun: yes;"> </span><span lang="EN" style="mso-ansi-language: EN;">It is a refreshing drink in the hot Pakistani climate. It is available </span>from mid March to the last of October.<span lang="EN" style="mso-ansi-language: EN;"></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Sugarcane juice made of sugarcane. It is much flavorsome and appears to be delightful. Sugar cane juice is the juice extracted from pressed sugarcane. The juice is extracted from the cane by pressing it through iron rollers. It is consumed as a beverage worldwide, and especially in regions where sugarcane is commercially grown. People <span lang="EN" style="mso-ansi-language: EN;">usually like this drink in the summer months.</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Sugar cane juice <span lang="EN" style="mso-ansi-language: EN;">is a very refreshing </span>summer drink. It is found abundantly in most cities of Pakistan .It is sold fresh by roadside vendors only Most of the vendors do prepare fresh juice quickly on demand, as the juice begins turning black very quickly due to oxidation. Sugar cane juice is <span lang="EN" style="mso-ansi-language: EN;">usually served with lemon or black salt, ginger, mint and ice. </span>It is sold in glasses with or without ice.</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfz_IGwuPZnmo0ahSRfVS_QZAFpbJ6BgbYJ_YDoD6sj1rufxWPlWGq54x_M_GDzNxBA_M6w7bYxLit4lC1sWrkDKZmNQ9ruwxO7V1LbYh_4bnLlPHKI3Lou20rPAxNOiiaEW4i2Y6308/s1600/Slide10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfz_IGwuPZnmo0ahSRfVS_QZAFpbJ6BgbYJ_YDoD6sj1rufxWPlWGq54x_M_GDzNxBA_M6w7bYxLit4lC1sWrkDKZmNQ9ruwxO7V1LbYh_4bnLlPHKI3Lou20rPAxNOiiaEW4i2Y6308/s320/Slide10.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong><place w:st="on"><country-region w:st="on">Pakistan</country-region></place> is an agricultural country and grows outstanding amount of sugarcane. It has the bigger sugar industry as well. Thus sugarcane juice is quite well-liked and is obtainable throughout the year.</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Sugarcane juice is nutritious and refreshing. It contains about 15% natural sugar and is rich in organic salts and vitamins. This juice has many medicinal properties. It strengthens the stomach, kidneys, heart, eyes and brain The juice is beneficial in fevers. The intake of sugarcane juice supplies the body with necessary protein and other food elements.</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Sugarcane juice is a fattening food and is an effective remedy for thinness. Immediate weight is gained by its regular use.</strong></div><div style="text-align: justify;"><strong></strong></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><shape fillcolor="#9400ed" id="_x0000_i1025" strokecolor="#eaeaea" strokeweight="1pt" style="height: 55.5pt; width: 426.75pt;" type="#_x0000_t136"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><shapetype adj="10800" coordsize="21600,21600" id="_x0000_t136" o:spt="136" path="m@7,l@8,m@5,21600l@6,21600e"> <formulas><f eqn="sum #0 0 10800"></f><f eqn="prod #0 2 1"></f><f eqn="sum 21600 0 @1"></f><f eqn="sum 0 0 @2"></f><f eqn="sum 21600 0 @3"></f><f eqn="if @0 @3 0"></f><f eqn="if @0 21600 @1"></f><f eqn="if @0 0 @2"></f><f eqn="if @0 @4 21600"></f><f eqn="mid @5 @6"></f><f eqn="mid @8 @5"></f><f eqn="mid @7 @8"></f><f eqn="mid @6 @7"></f><f eqn="sum @6 0 @5"></f></formulas><path o:connectangles="270,180,90,0" o:connectlocs="@9,0;@10,10800;@11,21600;@12,10800" o:connecttype="custom" textpathok="t"></path><textpath fitshape="t" on="t"></textpath><handles><h position="#0,bottomRight" xrange="6629,14971"></h></handles><lock shapetype="t" text="t" v:ext="edit"></lock></shapetype><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><shapetype adj="10800" coordsize="21600,21600" id="_x0000_t136" o:spt="136" path="m@7,l@8,m@5,21600l@6,21600e"> <formulas><f eqn="sum #0 0 10800"></f><f eqn="prod #0 2 1"></f><f eqn="sum 21600 0 @1"></f><f eqn="sum 0 0 @2"></f><f eqn="sum 21600 0 @3"></f><f eqn="if @0 @3 0"></f><f eqn="if @0 21600 @1"></f><f eqn="if @0 0 @2"></f><f eqn="if @0 @4 21600"></f><f eqn="mid @5 @6"></f><f eqn="mid @8 @5"></f><f eqn="mid @7 @8"></f><f eqn="mid @6 @7"></f><f eqn="sum @6 0 @5"></f></formulas><path o:connectangles="270,180,90,0" o:connectlocs="@9,0;@10,10800;@11,21600;@12,10800" o:connecttype="custom" textpathok="t"></path><textpath fitshape="t" on="t"></textpath><handles><h position="#0,bottomRight" xrange="6629,14971"></h></handles><lock shapetype="t" text="t" v:ext="edit"></lock></shapetype><shape fillcolor="#9400ed" id="_x0000_i1025" strokecolor="#eaeaea" strokeweight="1pt" style="height: 45pt; width: 472.5pt;" type="#_x0000_t136"></shape></span></span></shape><span lang="EN" style="font-family: 'Times New Roman'; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><shapetype adj="10800" coordsize="21600,21600" id="_x0000_t136" o:spt="136" path="m@7,l@8,m@5,21600l@6,21600e"><strong></strong></shapetype></span></div><div style="text-align: center;"><fill angle="-90" color2="blue" colors="0 #a603ab;13763f #0819fb;22938f #1a8d48;34079f yellow;47841f #ee3f17;57672f #e81766;1 #a603ab" method="none" type="gradient"></fill><shadow color="silver" matrix=",46340f,,.5,,-4768371582e-16" on="t" opacity="52429f" origin="-.5,.5" type="perspective"></shadow><textpath fitpath="t" string="SUGARCANE JUICE" style="font-family: 'Arial Black'; font-size: 32pt; v-text-kern: t;" trim="t"><span style="color: red;"><strong>SUGARCANE JUICE</strong></span></textpath></div></div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0tag:blogger.com,1999:blog-7607135362990567632.post-89860695515393985342011-09-17T14:46:00.000-07:002011-09-19T03:57:02.887-07:00MANGO (National Fruit Of Pakistan)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV50ItSjYeoTOELE3TI0kMamCVaGTa86jTQfR-8nwwJAi07BrEkkkl9m9R_i5eOpsI2K0bI_pakRlodmggD67GEq7VP8BftkKY2SdypVWApP62GFUj3OTDwGqKuDgcImBmbBqwRkyXZ8/s1600/Slide19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtV50ItSjYeoTOELE3TI0kMamCVaGTa86jTQfR-8nwwJAi07BrEkkkl9m9R_i5eOpsI2K0bI_pakRlodmggD67GEq7VP8BftkKY2SdypVWApP62GFUj3OTDwGqKuDgcImBmbBqwRkyXZ8/s320/Slide19.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mango is National fruit of <country-region w:st="on"><place w:st="on"><span style="font-size: large;">Pakistan</span></place></country-region>. Its scientific name is Mangifera Indica. Mangifera indica is a species of mango in the Anacardiaceae family. It is the largest fruit-tree in the world. Its height is usually one-hundred feet and an average circumference of twelve to fourteen ft. Mangifera indica is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed worldwide.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdAGwMIzCoQl5HiY_3rwU7XDyDhcO2-u4-ao6nDycCcJS5NdbcimJspitw7s_wqFmIt64U0gE02ILSTw0GketGO9TuIkDQdL4DnyacICYYqh5eHzb-LGjSStJgKGyPkL7actJdI4wjsI/s1600/24045_112406265454216_112174558810720_166713_7647139_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdAGwMIzCoQl5HiY_3rwU7XDyDhcO2-u4-ao6nDycCcJS5NdbcimJspitw7s_wqFmIt64U0gE02ILSTw0GketGO9TuIkDQdL4DnyacICYYqh5eHzb-LGjSStJgKGyPkL7actJdI4wjsI/s320/24045_112406265454216_112174558810720_166713_7647139_n.jpg" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"> <place w:st="on"><country-region w:st="on">Pakistan</country-region></place> produces lot of varieties of mangoes.<span style="color: black; font-family: Verdana; font-size: 9pt;"> <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">In <country-region w:st="on">Pakistan</country-region> the mango fruit is mainly grown in Sindh and southern <place w:st="on">Punjab</place> provinces. <span style="mso-spacerun: yes;"> </span>But mangoes are also cultivated in Balochistan Khyber-Pakhtun khwa provinces.<span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">Mirpur Khas and <place w:st="on"><city w:st="on">Multan</city></place> are the main cities where are huge mango gardens.<span style="mso-spacerun: yes;"> </span>Other important mango growing areas in the country are <city w:st="on">Hyderabad</city>, Nawabshah, Naushahroferoz, Khairpur (Mir's), Rahim Yar Khan, Bhawalpur, Mu:afargarh, Sheikhupura.Mango production in Khanewal, Sahiwal, Vehari, Okara, <city w:st="on"><place w:st="on">Faisalabad</place></city>, Jhang, Toba Tek Singh and Sargodha etc is also significant.</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi448DjP4v5oS6AUP8M7CxkEtnbKh4VIUv1v-Apm2A5Gq_r-7YbcqVnVHNSeCcdO3gmlG_eUvuJgLaF4Kw_XKM-VKMHOxrQnNbPE4HeCM9kS9qTJztzMjWGxUE081nWexPB60sGel56qio/s1600/mango-dsc00302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi448DjP4v5oS6AUP8M7CxkEtnbKh4VIUv1v-Apm2A5Gq_r-7YbcqVnVHNSeCcdO3gmlG_eUvuJgLaF4Kw_XKM-VKMHOxrQnNbPE4HeCM9kS9qTJztzMjWGxUE081nWexPB60sGel56qio/s320/mango-dsc00302.jpg" width="320px" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: Verdana; font-size: 9pt;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">Mangoes have various Varieties. A<span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">ll vaieties are different in colors and sizes and each with a distinct flavor and taste.<span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">The most popular and <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">the most important varieties of <place w:st="on"><country-region w:st="on">Pakistan</country-region></place> are <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">Sindhri, Chaunsa, Dasehri, Langra, Sonaro, Anwar Katole, Anwar Retol, Saroli. Fajri, Malda, Gulab Khns, Totapari. Saharni, Beganpali, Collestor, Fazli, Neelam, Pairi, Pndam and Sensation etc.</span></span></span> </span></span></span></span>“</span>S<span style="mso-bidi-font-style: italic;">indhuri</span>" variety is known for its uniqueness, taste and flavor and is most well-liked through out the world.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mango is one of the most popular fruit.Mango fruit shape is oval long, size large, skin color lemon yellow when ripe, pulp color yellowish, texture fine and firm fibreless, stone medium sized, flavor pleasantly aromatic and taste sweet. It is nutritionally rich with distinctive zest, taste and fragrance. Due to popularity Mango fruit is called “The king of the fruits. Mangoes are delicious tropical seasonal fruits therefore it is also called “super fruits”.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfVpaeiyQeAt_OVOvTfTVndNqPJfXc1Dr3_BCL46DC9yoo9c8cr-W1tzwvuij9OkRjgqYLwgWMh8sVu7kSCJbca_TcrIwG-lMr78M6bpEJGq8EHr6AaNx4DuwHU41reTSF-Fg8o-h7IA/s1600/Slide3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfVpaeiyQeAt_OVOvTfTVndNqPJfXc1Dr3_BCL46DC9yoo9c8cr-W1tzwvuij9OkRjgqYLwgWMh8sVu7kSCJbca_TcrIwG-lMr78M6bpEJGq8EHr6AaNx4DuwHU41reTSF-Fg8o-h7IA/s320/Slide3.JPG" style="cursor: move;" unselectable="on" width="320px" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mangoes have been cultivated in South Asia for thousands of years and reached <place w:st="on">East Asia</place> between the 4th and 5th centuries BC. By the 10th century AD, cultivation had begun in <place w:st="on">East Africa</place>. In the 15th century was cultivated in <place w:st="on"><country-region w:st="on">Philippines</country-region></place>. In the 16th century cultivation started in <country-region w:st="on">Brazil</country-region> and later to West Indies and <country-region w:st="on"><place w:st="on">Mexico</place></country-region>, where an appropriate climate allows its growth. Mango is now cultivated in most frost-free tropical and warmer subtropical climates. The mango tree is long-lived and still fruit after 300 years. The species of mango was described for science by Linnaeus in 1753.</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mango trees grow up to 35–40 m (115–130 ft) tall, with a crown radius of 10 m (33 ft). The leaves are evergreen, alternate, 15–35 cm (5.9–14 in) long and 6–16 cm (2.4–6.3 in) broad. The leaves are orange-pink when they are young. They rapidly change to a dark glossy red, then dark green as mature. The flowers are produced 10–40 cm (3.9–16 in) long. Each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long. </div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS1WvcGmQbHlXwHLJ811KTHRRYXSgfDmQ1G8wK2ZKXvmC_08oU2jZjyWBm16CHpw-tHoI_SXVEOuR4VYFKd0E5XEqhaHE-K39nnaAfRa6wrvAUzJmgo6GpWlVqD7ZJJpmlvf2NhpmOag/s1600/M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS1WvcGmQbHlXwHLJ811KTHRRYXSgfDmQ1G8wK2ZKXvmC_08oU2jZjyWBm16CHpw-tHoI_SXVEOuR4VYFKd0E5XEqhaHE-K39nnaAfRa6wrvAUzJmgo6GpWlVqD7ZJJpmlvf2NhpmOag/s320/M.jpg" width="320px" /></a></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Each fruit measures 5 to 15 cm in length and about 4 to 10 cm in width, and has typical “mango” shape, or sometimes oval or round. Its weight ranges from 150 gm to around 750 gm. Outer skin is smooth and is green in un-ripe mangoes but turns into golden yellow, bright yellow or orange-red when ripen depending on the cultivar. <span lang="EN" style="mso-ansi-language: EN;"></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KnDLfHk6UvdVXS7sh-kcGYJB_396FxgKhe_4OEU4riYseLFndRjjLCciBLtWmt-s7tt0B_kXfAuwlAg9XYt8_WKiwXmMTYeO7z00vTw2gWzg2snJ9c9li2gusu17A47VCu0GVlWc3II/s1600/Slide46.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KnDLfHk6UvdVXS7sh-kcGYJB_396FxgKhe_4OEU4riYseLFndRjjLCciBLtWmt-s7tt0B_kXfAuwlAg9XYt8_WKiwXmMTYeO7z00vTw2gWzg2snJ9c9li2gusu17A47VCu0GVlWc3II/s320/Slide46.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span lang="EN" style="mso-ansi-language: EN;">Fresh mango fruit season begins in the month of May. The fruit takes three to six months to ripen.</span><span lang="EN"> </span><span lang="EN" style="mso-ansi-language: EN;">The ripe fruit varies in size and color. The mango is a fleshy stone fruit. The husk is enveloped with a single large kidney-shaped seed. The seed contains the plant embryo.</span><span lang="EN"> </span>Mango seed may either have a single embryo or sometimes poly embryonic. <span lang="EN" style="mso-ansi-language: EN;">Usually fruits grow at the end of a long, string like stem with sometimes more than one fruit to a stem.</span><span lang="EN"> </span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTWWViW8zJnG4tO_Ev3O9gSM0r1_iWnfl4cMVn4EIc-ounn2XcTO-GD8gpCSUl-go1thGuA7Kty2q2E8Gay0a5K-0Ct4unidKcWbNIa4ntL5ZD9fp5opo9Aiz9Hu4H9Ys84Ca2Y1tTtY/s1600/Mangifera_indica_flowers2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTWWViW8zJnG4tO_Ev3O9gSM0r1_iWnfl4cMVn4EIc-ounn2XcTO-GD8gpCSUl-go1thGuA7Kty2q2E8Gay0a5K-0Ct4unidKcWbNIa4ntL5ZD9fp5opo9Aiz9Hu4H9Ys84Ca2Y1tTtY/s320/Mangifera_indica_flowers2.jpg" width="320px" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The mango is generally sweet. <span lang="EN" style="mso-ansi-language: EN;">Flavor is pleasant and rich, and tastes sweet with mild tartness</span><span lang="EN"> </span>some having a soft, pulpy texture, while the flesh of others is firmer, or may have a fibrous texture<span style="mso-ansi-language: EN;"> <span lang="EN">mangoes come with various sizes and colors.</span></span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjNerptUuxUrQodzZeqpOiUfi5sQnk6PcBnFbHgY3suh7IsGpzMXF5OBzdr-9b9owYz1gXshQbrokJF5_gf_9GeSJLatsbGd4hPof-6daGrisSFkYa35lOy_OFmuJqh2mS7IteJfZJT8/s1600/Slide25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjNerptUuxUrQodzZeqpOiUfi5sQnk6PcBnFbHgY3suh7IsGpzMXF5OBzdr-9b9owYz1gXshQbrokJF5_gf_9GeSJLatsbGd4hPof-6daGrisSFkYa35lOy_OFmuJqh2mS7IteJfZJT8/s320/Slide25.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><span lang="EN" style="mso-ansi-language: EN;">Mangoes account for approximately half of all tropical fruits produced worldwide.</span>Mango is the not only the national fruit of <country-region w:st="on">Pakistan</country-region><span style="mso-ansi-language: EN;"> <span lang="EN">but also national fruit of </span></span><country-region w:st="on">India</country-region> and <place w:st="on"><country-region w:st="on">Philippines</country-region></place>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_0kxgBOOUazdvIy5vo2mEWTTrFMZfP4SWFddgAiPebTHKNvMwK83O-ltbVQFkrLlE51V3bSJoxZlwyEuBz3aEJTwxwv4vXo4O0jXIlEydUKi3MXb_O2T88OjmYvBaXpn5jSMzbHvYqw/s1600/mango4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_0kxgBOOUazdvIy5vo2mEWTTrFMZfP4SWFddgAiPebTHKNvMwK83O-ltbVQFkrLlE51V3bSJoxZlwyEuBz3aEJTwxwv4vXo4O0jXIlEydUKi3MXb_O2T88OjmYvBaXpn5jSMzbHvYqw/s320/mango4.jpg" width="320px" /></a></div></div><span lang="EN" style="mso-ansi-language: EN;">Mangoes are widely used in cuisine. <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">The mango is mostly eaten fresh as a dessert. It is also processed into preserves, juices, <span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;">squash, </span>jams, jellies, nectars as well as crisp mango chips, which are eaten as snacks. </span>Ripe mangoes are typically eaten fresh. But on the other hand they are consumed in many other culinary purposes. Mangoes are used in preserves like dried and powdered. Sour and unripe mangoes are used in chutneys, pickles, and side dishes. Some people eat them raw. </span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mango has lot of health benefits. Mangoes contain sugar, an important source of vitamin A, and contain vitamins B and C. Small amounts of protein, iron, calcium and phosphorus are also present. Latest research studies declare that mango fruit prevents from colon, breast, leukemia and prostate cancers. Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Fresh mango is a very rich source of potassium. It is also a very good source of vitamin-B6 (pyridoxine), vitamin-C, Vitamin Vitamin A, K and vitamin-E. It also contains Folates, Niacin, Pantothenic acid, Riboflavin and Thiamin. Pyridoxine Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mango contains lot of minerals like Calcium, Copper, Iron, Magnesium, Manganese and Zinc Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase Copper is also required for the production of red blood cells.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mango peels are also rich in phytonutrients. Such as the pigment antioxidants like carotenoids, <span lang="EN" style="mso-ansi-language: EN;">Carotene, Lutein-zeaxanthin, Lycopene,</span><span lang="EN"> </span><span lang="EN" style="mso-ansi-language: EN;">Crypto-xanthin</span> and polyphenols.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOaj_0nuV0PrQtGnKJv-QwP1pEFKxqk9e-VMx2WRqMmHR-NL7BXaObxTs7Lx2Ny1KmUBaKRlt8iA3bexu05hwsvxEdrDIVdRt6do1XXxPlSKjL0eudliybRa1ylcU7ukM3-Onbpuh258/s1600/Slide35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOaj_0nuV0PrQtGnKJv-QwP1pEFKxqk9e-VMx2WRqMmHR-NL7BXaObxTs7Lx2Ny1KmUBaKRlt8iA3bexu05hwsvxEdrDIVdRt6do1XXxPlSKjL0eudliybRa1ylcU7ukM3-Onbpuh258/s320/Slide35.JPG" width="320px" /></a></div></div>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com4tag:blogger.com,1999:blog-7607135362990567632.post-59983563256976180332011-08-24T02:52:00.000-07:002011-08-24T02:52:25.724-07:00Mahseer ( National fish of Pakistan )<iframe src="http://www.youtube.com/embed/8nnL1FlMOJc?fs=1" allowfullscreen="" frameborder="0" height="344" width="425"></iframe>spreebirdhttp://www.blogger.com/profile/04458245045736857919noreply@blogger.com0