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  • The Aquarian Age Gospel of Jesus
    The Aquarian Age Gospel of Jesus, the Christ of the Piscean Age. Transcribed by Levi H. Dowling

  • Ascended Beings
    Thought-provoking articles and discussions on subject matters such 2012, astral projection, ancient mysteries, the universe and its inhabitants, and lightworkers.

  • Conversations With God
    Official companion site to Neale Donald Walsch's book. Features author profile, interviews and questions and answers sections, with details of seminars, study groups and products. Chat areas and personal testimonies.

  • GRACE Esoteric Training Center
    A source for original esoteric and new age thought and information for Earth Volunteers. Includes affirmations, books, a newsletter, and description of volunteers.

  • Isle of Avalon
    Information about new age centers and activities in and around Glastonbury, UK. Includes forum, articles, reviews, oracles and online courses.

  • The Llewellyn Encyclopedia
    Definitions of a wide range of terms, with related articles.

  • The Maitreyan Order of Hsien Tao
    Information about the Tantric-Alchemical-Kaballah as developed by master Khiron. Offers archives and events information, including details of Maitra as a way of life.

  • Multi Dimensions
    A journey through conscious, unconscious and superconscious worlds to find meditation, chakra and spiritual healing techniques for holistic well-being.

  • Native American Prophecies
    American Indian prophecies as told by a white psychic who claims to be inhabited by a light being named Z.

  • New Age Spirituality
    In-depth article defines the New Age movement and some of the core beliefs, explains the traditions from which it is rooted, describes the confusions caused by other religions, and highlights some of the more common practices.

  • News from Nahziryah
    Information, news and sales from the Nahziryah Monastic Community and the Nazir Order of the Purple Veil.

  • Order of the White Lion
    Presents the case for astrology, tarot, karma and the elements being part of a universal language.

  • Rainsnow
    Seeking to unite people on various spiritual paths into a collective on one path. Includes books, bulletins and articles, special services, and resources.

  • Sacred Wind
    Spiritual information regarding the many aspects of the Divine Mother, based upon the teachings of the Ascended Masters of the Great White Brotherhood.

  • Spirit Guides
    An article about spirit guides and how to contact them.

  • Stepping Stones
    Contains enlightening stories and spirit encounters together with an online angel healing temple and metaphysical store.

  • Two Blue Herons
    Web radio broadcasting featuring interviews offering new perspectives on ancient wisdom, interviews with innovators and creators, and news of the spirit.

  • World Light Fellowship
    Articles on ascension, healing and general spirituality, guidance for lightworkers, and channeled material from various ascended masters. Includes a database of alternative healers, centers, publishers, and related topics.

 


Random Indian Recipes:-

  • Nimbu ka Meetha Aachar
    Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...

  • Aamras
    Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.

  • 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.

  • Kheema
    First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...

  • Potato Burfi
    Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.

  • Sambar Masala Powder
    Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli.

  • Kadai Paneer
    Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.

  • Chicken Kabab
    First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.

  • Kadboli
    In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.

  • 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 ...


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