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Food Home:- Society: Philosophy: Eastern Philosophy: Confucianism:

 

• Catholic Encyclopedia: Confucianism - An article by Charles F. Aiken from this 1912 reference work. Reviews the key teachings and history of Confucianism, and its relation to Christianity.
• Center for Dao-Confucianism - Answers to various questions about Confucian doctrine and its role in the world today.
• Confucian Education - Article on the historical application of Confucian doctrines to the imperial Chinese educational system.
• Confucian Teachings Stand Test of Time - A year 2000 article from China.org.cn. Describes the contemporary popularity of Confucian studies in China.
• Confucianism - A basic outline of the Confucian tradition, its principles and schools, from Religioustolerance.org.
• Confucianism - An illustrated article reviewing the basic Confucian teachings and the history of Confucianism.
• Confucianism - Articles on the various historical manifestations of this philosophical tradition. Part of the PHILTAR Overview of World Religions.
• Confucianism - The ideal of conduct, ordering all human relationships and resulting in an ideal social structure and harmony - a famous maxim is: "Never do to others, what you would not like them to do to you."
• Confucianism - A brief overview of the Confucianism history, belief and ethics.
• Confucianism and Confucius - Commentary, and online texts and resources for the study of this school of thought.
• Confucianism: An Introduction - A brief historical overview of Confucianism and description of basic Confucian beliefs, by Meredith Sprunger. From the Urantia Book Fellowship.
• Confucius and Confucianism - Articles and online resources on confucius and the history of Confucianism.
• Confucius and the Scholars - Article published in The Atlantic in 1999. Considers the modern revival of Confucianism in the light of recent scholarship which questions Confucianism's historical origins and the appropriateness of "Confucianism" as a general term.
• Ethics of Confucius, Mencius and Xun-zi - Chapter from a book by Sanderson Beck. Discusses the life story and teachings of each of these classical Chinese thinkers.
• Sacred Texts - Confucian Documents - Online texts of the key works of the Confucian philosophical tradition, including the Confucian canon and four of the Five Classics.
• The 13 Confucian Classics - Short notes on each of these works from the Confucian canon.
• The Confucian Filial Obligation and Care for Aged Parents - Paper by James Wang delivered at the 20th World Congress of Philosophy. Sets in opposition the Confucian and Western contractarian understandings of family relations.
• The Cult of Confucius - Article by Thomas A. Wilson, detailing the historical process by which Confucius and his followers came to be venerated across China.
• The Song Confucians' View of History - Outlines the role of historical inquiry in the Confucian thought of the Chinese Song dynasty.

Random Indian Recipes:-

• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.