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Food Home:- Society: Religion and Spirituality: Reincarnation:

 

• A Note on Past Lives - Author and spiritual teacher L. Ron Hubbard writes about reincarnation and its effects on our present lives.
• Another View of Reincarnation - Jean Parent examines reincarnation as a key role in man's redemption and salvation, from a Biblical perspective. (English/French)
• Carol Bowman - Past Life Center - Author and researcher Carol Bowman provides a comprehensive resource on reincarnation including, articles, library, bookstore, message board, past life regression and workshops.
• Edgar Cayce and Reincarnation: Past Life Readings as Religious Symbology - Essay by J. Gordon Melton analyzing some of the readings and other materials left by Edgar Cayce about reincarnation.
• In Another Life - Reincarnation in America - Supporting website for documentary film on reincarnation. Includes film preview, related articles, collection of personal accounts, book reviews and on-line store.
• Karma, Reincarnation and NDE - A collection of original articles, archived stories, links and recommended books on Karma, Reincarnation and the Near-Death Experience.
• Preparation for Reincarnation - Eva Broch Pierrakos discusses the process of reincarnation and how we can influence our next life through the choices we make now. Pathwork Guide Lecture, no. 34. [PDF]
• Reincarnation - A comprehensive examination of the origins and prevalence of reincarnation as a concept in world religious traditions. Includes both Eastern and Western traditions as well as ancient and modern views.
• Reincarnation - Information and articles about Eastern Religions and reincarnation, and the relationship of these teachings with Christianity. Includes online book and historical photos.
• Reincarnation - An essay on the Western origins of reincarnation as a philosophical concept and religious belief.
• Reincarnation - Its Meaning and Consequences - Ernest Valea examines the history and prevalence of reincarnation in world religions and popular belief.
• Six Cases of the Reincarnation Type in the Netherlands - Article by Titus Rivas in the Paranormal Review.
• The Arizal and Ba'al Shem Tov on Reincarnation - Reincarnation as explained in the Jewish mystical tradition. Part of a larger site presented by Gal Einai Institute to make available the teachings of Rabbi Harav Yitzchak Ginsburgh on the internet.
• The Implications of Reincarnation in Today's World - Provides free information on experiencing past lives and the implications that past lives have on present life.
• The Question of Reincarnation - Article about life, death and reincarnation, from a Christian Spiritualist perspective.
• The Reincarnation FAQ - Information about reincarnation from scientific, religious and mystical perspectives. Includes examples of past life memory, supporting articles, bibliography, information about past life regression and on-line bookstore.
• Web Amici - A open internet forum for the discussion of past, multiple, and future lives.
• Wikipedia - Reincarnation - The origins and historical development of reincarnation as a concept and belief in world religious traditions.

Random Indian Recipes:-

• 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.
  
  
• Undhiyo
  Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• 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.
  
  
• 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.
  
  
• Lasun Chakli
  In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ...
  
  
• Bhogichi Bhaji
  Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...
  
  
• 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.
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...