Anubis ( Egyptian God Of the Dead)

Anubis
(Anpu)

Egyptian god of the dead,
represented as a black jackal
or dog, or as a man with the
head of a dog or jackal. His
parents were usually given as
Re in combination with either
Nephthys or Isis. After the
early period of the Old Kingdom,
he was superseded by Osiris as
god of the dead, being relegated
to a supporting role as a god of the
funeral cult and of the care of the dead.
The black colour represented the colour
of human corpses after they had
undergone the embalming process.
In the Book of the Dead, he was
depicted as presiding over the
weighing of the heart of the
deceased in the Hall of the Two
Truths. In his role as psychopomp
he was referred to as the
"conductor of souls". The Greeks later
identified him with their god Hermes,
resulting in the composite deity Hermanubis.
His principal sanctuary was at the
necropolis in Memphis and in other cities.
Anubis was also known as Khenty- Imentiu -
"chief of the westerners" - a reference to
the Egyptian belief that the realm of the
dead lay to the west in association with the
setting sun, and to their custom of building
cemeteries on the west bank of the Nile.

The Gods In Different Religions And Practices

For Those interested or curious to know about the mythological
ancient god/goddesses or forces in different belief systems.

I will start with the Egyptian deities.

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Amen ( The Hidden One)


(Amon, Amun, Ammon, Amoun)

Amen's name means "The Hidden One."
Amen was the patron deity of the
city of Thebes from earliest times,
and was viewed (along with his
consort Amenet) as a primordial
creation-deity by the priests of
Hermopolis. His sacred animals
were the goose and the ram.

Up to the Middle Kingdom Amen
was merely a local god in Thebes; but
when the Thebans had established
their sovereignty in Egypt, Amen
became a prominent deity, and by
Dynasty XVIII was termed the King of
the Gods. His famous temple,
Karnak, is the largest religious
structure ever built by man.
According to Budge, Amen by
Dynasty XIX- XX was thought of as "an invisible
creative power which was the
source of all life in heaven, and on
the earth, and in the great
deep, and in the Underworld, and which
made itself manifest under the
form of Ra." Additionally, Amen appears
to have been the protector of
any pious devotee in need.

Amen was self-created, according to
later traditions; according to
the older Theban traditions, Amen was
created by Thoth as one of the
eight primordial deities of creation
(Amen, Amenet, Heq, Heqet, Nun,
Naunet, Kau, Kauket).

During the New Kingdom,
Amen's consort was Mut,
"Mother," who seems
to have been the Egyptian
equivalent of the "Great
Mother" archetype.
The two thus formed a pair
reminiscent of the God and Goddess of
other traditions such as Wicca.
Their child was the moon god Khons.

Rare And Beutiful Music Sharing And Request

All music lovers including lovers of the enchanting, intense, melodious and profound music of yester years that the present day world has gone oblivious to...we can help each other by sharing our passion for music also music collections here. Primarily old hindi songs of the golden era especially the magnetic and intoxicating seventies is our object of admiration and attention. We all can talk and share our feelings and love for beautiful music that once adorned the Indian Hindi music industry, and one can also trade or share their music collections. Though original old hindi music is our focus, we can give hindi non-film music like pop or album english music, religious or bhakti, world music local indian film music and also remix songs can be shared . I hope it'll help us enjoy those hard to get but fantastic songs of the bygone era. You're cordially welcome. Love and Light Music Lovers. YOU CAN POST YOUR MUSIC REQUEST HERE . ALSO IF YOU LIKE SHARE YOUR COLLECTION. I WILL TRY TO HELP YOU COLLECT YOUR SONGS.

Western Cruisine

Vegetarian hot and sour soup Time: 30mins Difficulty: Mid Serving Size: 4 to 5 servings.	Description This vegetarian-friendly soup is full of contrasts in flavour and texture; juicy, soft pineapple chunks, crunchy celery slices and mung bean sprouts, tart fresh tomato, fragrant basil leaves and a generous and pungent hit of fried garlic - and more. It can be made several days in advance if stored in a tightly covered container in the refrigerator
Ingredients
3 medium ripe tomatoes 22 ml (1 1/2 tbsp) peanut oil or canola oil 2 medium cloves garlic, minced 1 l (4 cups) water 250 ml (1 cup) chopped onion 2 stalks celery, sliced thin diagonally 5 ml (1 tsp) salt (or to taste) 1 can (540 ml/19 oz) pineapple chunks (packed in juice) About 20 large fresh basil leaves, coarsely chopped 500 ml (2 cups) very fresh crisp mung bean sprouts
Preparation
Bring a saucepan of water to a boil, then reduce heat to a simmer. Core tomatoes and drop them into the water, leaving them in for a slow count of 10 (if they are soft) or 20 (if they're firm). Remove tomatoes from water with a slotted spoon and rinse under cold running water, pulling off their skins in the process. Cut tomatoes in half, squeeze out and discard seeds, and chop pulp into 2.5-cm (1-inch) chunks. Place a small frying pan over medium heat for 30 seconds, then add oil and swirl to coat pan. Reduce heat to low and add garlic. Saute very briefly - for a minute or less - until garlic turns golden, but not so long that it turns brown. In a Dutch oven or soup pot, combine water, onion, celery, salt and sauteed garlic and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Add chopped tomatoes and pineapple chunks (include all their juice). Bring to a boil again, cover and reduce heat to low. Simmer for 15 minutes. Just before serving, add basil and bean sprouts. Serve hot.
Instructions
Bring a saucepan of water to a boil, then reduce heat to a simmer. Core tomatoes and drop them into the water, leaving them in for a slow count of 10 (if they are soft) or 20 (if they're firm). Remove tomatoes from water with a slotted spoon and rinse under cold running water, pulling off their skins in the process. Cut tomatoes in half, squeeze out and discard seeds, and chop pulp into 2.5-cm (1-inch) chunks. Place a small frying pan over medium heat for 30 seconds, then add oil and swirl to coat pan. Reduce heat to low and add garlic. Saute very briefly - for a minute or less - until garlic turns golden, but not so long that it turns brown. In a Dutch oven or soup pot, combine water, onion, celery, salt and sauteed garlic and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Add chopped tomatoes and pineapple chunks (include all their juice). Bring to a boil again, cover and reduce heat to low. Simmer for 15 minutes. Just before serving, add basil and bean sprouts. Serve hot.

Recipies (Indian Cruisine)

Chicken Shawarma Sandwich Time:

One Previous Day

Difficulty:

Medium

Ingredients

6 boneless, skinless chicken breasts sliced thinly Juice and rind from 1 lemon 2 cloves garlic, crushed ¼ teaspoon ground cinnamon 1 teaspoon salt ¼ teaspoon ground cardamom Freshly ground black pepper A pinch of ground clove 1 teaspoon Arabic mix spice (recipe below) 2 bay leaves ½ tablespoon olive oil Garlic Sauce 4 Tablespoons light mayo 1 Tablespoon lemon Juice 3 cloves of garlic minced Salt to taste Flat Bread for Sandwiches (Arabic) 2 cups whole wheat flour 3 cups white flour 1 teaspoon salt 4 Tablespoons oil 1 Tablespoon yeast 1 Tablespoon sugar 2 cups warm water Spicy Baked Potatoes 4 potatoes, peeled, cut into wedges Salt and freshly ground black pepper A pinch of red hot pepper ½ Tablespoon olive oil Arabic Gulf Mix Spice 500g or 4¼ cups black peppercorns 250g or 6 cups dried whole red chili 50g or 1 cup cinnamon 500g or 6½ cups coriander seeds 500g or 5 3/4 cups cumin seeds 12g or 1/8 cup cloves 20g or 4 nutmegs 30g cardamom seeds 180g or 1¼ cup turmeric

Preparation

No prior preparation is required. Combine all the ingredients and mix well. Cover and refrigerate overnight or at least 4 hours. Bake the chicken pieces uncovered into a 400˚ oven for 40-45 minutes. Garlic Sauce : Combine all of the ingredients, and set aside. Spread the garlic sauce on top of the flat bread (you can use chapatti) and layer the lettuce, chicken mixture, spicy baked potato and roll. Flat Bread for Sandwiches (Arabic) : Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough. Cover, let rise in warm place until doubled in size, about 30 minutes. Divide dough into 16 pieces. Roll each to a 20 cm round. Cook, one at a time, on a heated tawa or dry non-stick pan. Brown on side, flip over and brown the other side Spicy Baked Potatoes : Add the spices and oil to potatoes and mix well. Cook in a preheated oven at 400˚F for 40 minutes, turn frequently with a metal spatula. Arabic Gulf Mix Spice : Blend or process the spices together until powder and store in an airtight jar or bottle. You can add ground spice and mix it together.

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