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Putrajaya is a planned city, located 25 km south of Kuala Lumpur, that serves as the federal administrative centre of Malaysia. The seat of government was shifted in 1999 from Kuala Lumpur to Putrajaya, due to the overcrowding and congestion in the Kuala Lumpur areas. Nevertheless, Kuala Lumpur remains Malaysia's national capital, being the seat of the King and Parliament, as well as the country's commercial and financial centre. Putrajaya was the brainchild of former Prime Minister Tun Dr Mahathir Mohammad. In 2001, Putrajaya became Malaysia's third Federal Territory after Kuala Lumpur and Labuan.

Named after the first Malaysian Prime Minister, Tunku Abdul Rahman Putra, the city is situated within the Multimedia Super Corridor, beside the recently developed Cyberjaya. In Malay/Sanskrit, the words "putra" or "putera" means "prince" or "male child" ("girl child" is called "Putri" in Sanskrit), and "jaya" means "success" or "victory". The development of Putrajaya started in early 1990s, and today major landmarks have been completed and the population is expected to grow in the near future

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LADDU

                                                                                                                                                                LADDU                              

                                                                      

                 l addu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Though contested, it is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya

                                 

                               Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu.

            Laddu flour (alternate spelling: ladoo flour, ladu flour) is a coarsely ground whole wheat flour sold particularly in the USA as an ingredient for certain Indian dishes, (in particular for laddu). The ostensible explanation for the purpose of the term is to differentiate it from the many other kinds of wheat flours that are available.  

                                      click this link to get a better information of laddu :                                         http://en.wikipedia.org/wiki/Laddu

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PAYASAM

                                                                                                                                                                  PAYASAM                         

  

               The Sanskrit name is क्षीर/Ksheer. In Hindi, खीर; Punjabi, کھیر/ਖੀਰ; Khiri (ଖିରି) in Oriya; Sindhi: کھیر; Urdu کھیر/kheer in Nepali: खिर, also known as Payasam (Tamil: பாயசம், Telugu: పాయసం Malayalam: പായസം), Payasa (Kannada: ಪಾಯಸ) or Payesh (Bengali: পায়েস)

              The Hyderabadi version is called Gil e firdaus, and is quite popular. It is a thick kheer made of milk and bottle gourd. Gil e firdaus, literally translated, means the clay of paradise.

Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies.In Kerala Ambalapuzha palpayasam(Milk Kheer) is a famous payasam. 

               In South Asia, Kheer is prepared and eaten on almost every festival. It is considered a holy dessert and used as a part of Bhog/Prasad. The dish is also consumed at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-Adha. A similar dessert, variously called fir-ni, phir-ni or phir-nee, is eaten among the Muslim community of North India, and also in Pakistan, Iran, and Afghanistan. Today, restaurants offer fir-ni in a wide range of flavors including apricot, mango, fig, saffron and custard apple.

                                                                                                                                                                                                              click this link to get a better information of payasam :
                                                     http://en.wikipedia.org/wiki/Kheer   

                                                 
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MASALA CHAI

                                                                                                                                                                MASALA CHAI

                                                                                                                                                             Masala chai  (Hindi: मसाला चाय, literally "mixed-spice tea" Urdu: مصالحہ چاےٴ‎ Nepali: मसलेदार चिया) is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by decoction, retail versions include tea bags for infusion, instant powdered mixtures, andconcentrates. In many places, there is a misconception that "chai" in itself is made with cardamom, ginger, and the other common spices. However, chai is simply the Hindi word for tea and can be prepared black, with milk, without sugar, etc.

                                                                                                                                                                     Tea plants have grown wild in the Assam region since antiquity, but historically South Asians viewed tea as an herbal medicine rather than as a recreational beverage. Some of the chai masala spice mixtures, or Karha, that are still in current use are derived from Ayurvedic medical texts.

In the 1830s, the British East India Company became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain: approximately one pound (by weight) per person per year. British colonists had recently noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900 this had dropped to 10%, largely replaced by tea grown in British India (50%) and British Ceylon(33%).

          

           However, consumption of black tea within India remained low until an aggressive promotional campaign by the (British-owned) Indian Tea Association in the early 20th century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers. It also supported many independent chai wallahs throughout the growing railway system.

          

            The official promotion of tea was as served in the English mode, with small added amounts of milk and sugar. The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume. However, masala chai in its present form has now firmly established itself as a popular beverage, not just outlasting the British Raj but spreading beyond South Asia to the rest of the world.
                                                                                                                                                                                        click this link to get a better information of masala chai :
                                  http://en.wikipedia.org/wiki/Masala_chai
                               
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