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Ramadan Special: Ramadan Kebabi Recipe
Ingredients of Ramadan Kebabi
- 1 large tomato
- 1 medium onion
- 700 gm yogurt (Dahi)
- 500 gm minced beef pieces
- chili flakes as required
- black pepper as required
- 3 teaspoon butter
- 1 handful spinach
- 5 pita bread
- salt as required
- 2 cloves minced garlic
How to make Ramadan Kebabi
- To prepare this recipe, wash the tomatoes and onions with tap water and cut them finely with a clean cutting board. Turn the oven on medium heat and heat the pita bread for 5 minutes.
- Meanwhile, take a skillet over medium heat and add the chopped onions. Fry them until they become translucent and then add the minced meat along with salt and pepper.
- Cook until the meat turns brown and add the tomatoes. Cook for another five minutes before removing it from the flame. Cover the pan and reserve.
- Now, take a small saucepan over medium heat and sauté the chiles in butter. Then, take the chopped garlic and add it in a large bowl along with the yogurt.
- At the last open the pita bread and sprinkle 2 teaspoons of water. Now, fill with spinach, the minced meat prepared and cover it with a spoonful of the mixture of garlic and yogurt. Decorate with the buttery chili flakes and enjoy the delicious Ramadan Kebabi.
Ramadan 2019: enjoy the party of Iftar with these delights
Ramadan, the long-awaited 30-day summer festival of the Islamic religion has already begun. The event falls every nine months of the Islamic calendar, which marks the inauguration of the holy book, the Koran. In India, Ramadan is observed from May 5 to June 4 of this year. Muslims around the world celebrate this pious festival by fasting, praying and celebrating. Your day begins before dawn with a pre-dawn meal called sehri or suhoor, after which you refrain from eating and drinking until the sun goes down. After offering their evening prayers, they break their fast (Roza) with a splendid meal known as iftar. Usually, families and friends gather for the celebration party and delight in tasty traditional and sweet treats.
Food is such an important part of Ramadan as abstaining from it. After a day's fast, people are rewarded with delicious meals. The meats that fill the heart and the delicious desserts comprise its great variety. Here, we list some delicious food recipes that will make an ideal meal for those who follow Ramzan.
Ramadan Special Food
Dates And Nuts Ladoo
The rituals suggest breaking slash with dates since it is believed that the prophet Mohammad used to finish his fast by eating dates first. These nutritious supplements, made with healthy dates and nuts, are the best to replenish the body with a lot of energy. They are also perfect to offer just after prayers as prasad.
Haleem
The stew of Haleem meat, made in pure ghee, is one of the favorite foods to savor during the Ramzan. It takes care of the protein needs of the body and satisfies the appetite up to the hilt.
Awadhi Gosht Korma
This highly fragrant meal made with juicy lamb brings out some rich Mughlai flavors. It is an author's dish of the chefs of the city of Lucknow. This is a meal that should be included during the holiday month of Ramzan.
Kilikoodu
Kilidoodu is a tempting choice of Ramadan snacks that nourishes the system with nutrients from a variety of foods. Carrots, potatoes, and onions surrounded by noodles and bread crumbs will warm your heart after a day full of hardships.
Phirni
Devouring a bowl of phirni can give a perfect end to the iftar party. This heavenly dessert is a simple dish made with rice, milk, and sugar, but exudes a mouthful of sweet flavors. A handful of nuts raises the nutrient ratio of this tasty dish.
Real baby: His "normal life" already seems an impossible dream.
Hike for the weekend: Lynch Walk, Co Tipperary
During the Civil War, Larry Clancy was an officer of the Free State Army based in Clogheen, Co. Tipperary. His task was to eliminate the republican forces of the area. On April 10, 1923, he led a detachment of troops into the Knockmealdown mountains when they were attacked.
Ahead, a group of men "stood boldly on the rocks as they wore coats and black hats and fired," Clancy recalled. "We fired five rounds and I saw them jumping from the rocks, I saw them run down the hill to the horizon, then I watched a man fall forward and stay there." When we got to the place where the man was, I asked him "Who are you? "And the man replied:" I am Liam Lynch. Get me a priest and a doctor, I'm dying. "
That spring the position had become desperate for Republicans fighting in the Civil War. Lynch, the IRA chief of staff, was under pressure to call for a ceasefire. To discuss the options, it was agreed to convene an IRA executive meeting on April 10.
Moving between safe houses, Lynch reached Goatenbridge, below the Knockmealdown Mountains. He met with other executive members at the isolated Houlihan farm until a sentry saw Free State soldiers heading directly towards them. To escape, Lynch and his companions ran across a stream bed towards Croghan Mountain.
To follow in Lynch's footsteps, I stepped out of the Knockballiniry parking lot and marked the pink arrows for the Crough Loop along a forest road. The arrows soon took me down a rustic road that went towards forestry. When the arrows split, I went to the left following red arrows on a pedestrian bridge to a turning circle where Houlihan's house once stood. Now there is nothing left, but the deep river bed in which the men escaped is obvious.
Returning to the Crough Loop, I followed the arrows down a steep path to another forest road. Here the road was left following a sign for the Liam Lynch Memorial. At the next junction, I turned left again and immediately over a stream. This is the point at which Lynch and his companions become vulnerable: the current they had followed rises from their deep gully here and can no longer be covered.
Pool table
A later description of Frank Aiken, the future minister of internal affairs who accompanied Lynch, gives a clear indication of the terrain: "The fight took place on a mountain as bare as a pool table."
Today, the area is very wooded, but beyond that, the trees disappeared and I enjoyed a sublime view over the fertile plains of the winding waters of the Suir River. Eventually joining with East Munster Way, the trail slid westward to a large monument.
Marking the spot where Lynch was shot, it is an impressive 20 m building based on the round towers of early Christian times, and guarded, in a heroic pose, by four bronze wolfhounds.
Lynch was a mortal opponent of those who accepted the treaty. Even so, Clancy's soldiers made every effort to save him. Laboriously, they took his fellow War of Independence down the mountainside but later succumbed to his injuries at the Clonmel hospital.
Then, as I followed the arrows that walked back to the trailhead, the great tragedy that was the Civil War filled my thoughts, and particularly the improbable shots from the distance that killed Liam Lynch and Michael Collins.
Chicken Biryani Recipe
INGREDIENTS Of Chicken Biryani Recipe
- 600 gm boiled basmati rice
- 1 teaspoon garam masala powder
- 1 kilograms chicken thighs
- 2 pinches saffron
- 4 sliced & slit green chili
- 1 tablespoon ginger paste
- 320 gm chopped tomato
- 6 tablespoon refined oil
- 2 teaspoon cumin seeds
- 1 tablespoon milk
- 400 gm thinly sliced white onion
- 8 green cardamom
- 2 tablespoon tomato puree
- 2 teaspoon coriander powder
- salt as required
How to make Chicken Biryani
- First, to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder together with salt according to your taste in a small bowl. Mix it well with a spoon and then add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so the yogurt mixture is properly absorbed by the chicken. Also, soak the saffron in milk to make saffron milk and keep it aside.
- Meanwhile, pour refined oil in a deep-frying pan, keeping it on medium heat. Add cumin seeds and green cardamom and sauté for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes at a time. Make sure not to burn it, so when the onion starts to brown, add the tomatoes and the tomato puree and fry for another 5 minutes.
- Next, add the chopped green chilies to the mixture along with the garlic and ginger paste, frying the mixture once more for one minute. Then, add cilantro powder and turn the flame to medium low while stirring and cooking the masala. Quickly add the marinated chicken and mix for a while so that the ingredients absorb the juices correctly.
- Re-ignite the medium flame and heat for about 5 to 6 minutes just to light it on low heat. Cover with a lid and simmer for 5 minutes. Make sure you continue stirring throughout the process, otherwise, the chicken could stick to the bottom and end up burning. You can add little water if you find the consistency too thick.
- Re-ignite the middle flame and heat for about 5 to 6 minutes just to light it on low heat. Cover with a lid and simmer for 5 minutes. Make sure to continue stirring throughout the process, otherwise, the chicken could stick to the bottom and end up burning. You can add little water if you find the consistency too thick.
- Finally, cover the lid, turn the flame over medium heat and let the rice cook for about 5 minutes. Once this is done, turn it off and let the biryani cover for another 10 minutes. Serve hot, along with raita or any chutney of your choice.