Who is the son of Kumbhakarna?
Kumbhakarna had two sons, Kumbha and Nikumbha, from his wife Vajrajwala, the daughter of Bali and granddaughter of Virochana who too fought in the war against Rama and were killed.
What is the name of Ravana’s kingdom?
Ravana ruled in the kingdom of Lanka (probably not the same place as modern Sri Lanka), from which he had expelled his brother Kubera.
What is the weight of Kumbhakarna?
|Color||The Giant Kumbhakarna is Awakened|
|Shipping Weight||0.3 Kilograms|
|Item Part Number||RAS24-DPOST|
Who is the Senapati of Ravana?
Prahasta was appointed as commander-in-chief of Ravana’s army. He leads Ravana’s army in the wars against Yama, Kubera and the Devas, and the Asuras and Daityas, through which Ravana establishes his sovereignty over the three worlds.
Who is Lakshman wife?
That of Urmila, Lakshmana’s wife. All ready to accompany Lakshmana just as Sita is, Urmila is stopped by Lakshmana.
Who ruled Lanka after vibhishana?
Kubera was a Yaksha King. By the order of lord Vishnu, he remade and ruled Lanka. Ravana forced his elder brother Kubera to run away from Lanka after his penance to Brahma and Shiva and became the prince of Lanka and Sumali again became the King of Lanka. After Sumali’s death, He became the ruler of Lanka.
Who is Makaraksha?
In the Ramayana war, between Rama and Ravana, Khara’s son, Makaraksha, fought on his uncle, Ravana’s side, and was killed by Rama.
What is niknikujaga?
Nikujaga (Japanese: 肉じゃが) literally means “meat and potatoes”, from two of the main ingredients niku (meat) and jagaimo (potatoes).
What does nikujaga mean in Japanese?
As two of the main ingredients are niku (meat) and jaga imo (potatoes), Nikujaga (肉じゃが) literally means “meat and potatoes”.
What is Nikujaga (肉じゃが)?
Nikujaga (肉じゃが) or Japanese Meat and Potato Stew is synonymous with the good old home cooking in Japan. It’s the dish that everyone frequently eats at home and remembers as mother’s taste おふくろの味.
What cut of meat is used for nikujaga?
If you go to Japanese grocery stores, you find a lot of meat are cut paper thin. Here as well, thin beef is used for Nikujaga too. We call it ‘stew’, but it only takes 30 minutes of cooking. So thinner meat is more suitable for the dish to get tender in a short cooking time.