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روہی دی سیر

روہی دی سیر
ایہہ روہی من نوں ٹھاردی اے
جیویں صورت سوہنے یار دی اے
دل روہی وچ رہ جاندا اے
جد درشن ایہدا پاندا اے
تک ساون مینہ برساندا اے
ہر پاسے رُت بہار دی اے
کِتے چھیڑ اُوٹھاں دے چردے نیں
کِتے ہرن پئے شوخیاں کردے نیں
ٹوبھے پانی نال بھردے نیں
ایہہ دھرتی چین قرار دی اے
روہی چنن پیر دا میلہ اے
آیا جہلموں پیر روہیلا اے
اوہدے کرم دا آیا ریلا اے
کھلی قسمت ایس بیمار دی اے
ایہہ روہی من نوں بھاندی اے
ایہہ دکھڑے دور ہٹاندی اے
ایہہ سجناں دی یاد دیواندی اے
سجناں نوں روز پکاردی اے
روہی دی روش انوکھی اے
چھک دل نوں پاندی چوکھی اے
روہی دی سیر نہ سوکھی اے
جٹی فیر نہ ہمت ہاردی اے
روہی دیاں جٹیاں بھلیاں نیں
ایہہ جٹیاں پھرن ہکلیاں نیں
ایہہ ددھ مکھناں دیاں پلیاں نیں
کوئی لوڑ ناں ہار سنگار دی اے
روہی دے لوگ رنگیلے نیں
مٹھے بول تے بڑے رسیلے نیں
پئے سوہندے ٹبے ٹیلے نیں
جٹی ہس ہس وقت گزاردی اے
روہی وچ بکریاں چردیاں نیں
مٹیاراں مٹکے بھردیاں نیں
ایہہ خواجہ فریدؒ دی بردیاں نیں
روہی خواجہ سرکارؒ دی اے
روہی وچ چین قرار ملے
اک وار نہیں ، سو وار ملے
اقبالؔ دعا منگ یار ملے
رحمت پئی ٹھاٹھاں ماردی اے

امام جلال الدین السیوطی رحمہ اللہ کی زندگی اور علم تصوف میں خدمات

The Almighty Allah has sent many intellectual and pious people after the Last Prophet and Messenger Allah Subhan-o-Tala for the security of Den-e-Islam. They not noly Protect Deen-e-Islam from the foreign imovation but take their roles in its world over spreading. One among these prestigious personalities and intellectual is Jalal Ud Din Asoyothi (849-911). He was a multi sided personality. At the same time he was a great scholar, Author, Reviewer and genius intellectual among his friends. You are the author of approximately 700 books. He has touched my aspect of life in written works. While having such a busy and prestigious life of honesty, truthfulness, rejecting the materialistic life having a heart for the spiritual life. He started to leads the life of mysticism and till death did not leave the life of mystics persons. In this mystic’s life he has written and review many books. Due to this mysticism he was serves the humanity and protect Deen-e-Islam from the false beliefs. In this research paper some of the aspect of mysticism in the light of his research works has been discussed.

Post Harvest Storage Stability of Kinnow Mandarin Through Applications of Silver Nanoparticles Based Coatings

Influence of carboxy methyl cellulose (CMC) and guar gum based silver nanoparticles containing coatings was studied on the postharvest storage stability of kinnow mandarin (Citrus reticulata cv. Blanco) stored at 4 oC and 10 oC (85-95% relative humidity) for a period of 120 days. Physicochemical qualities, microbiological evaluations, quantities of three major aroma compounds (limonene, linalool, γ-terpinene) and sensory attributes were monitored after every 15 days of storage. Microbiological quality was assessed by monitoring the principal spoilage microbes (yeast and moulds, psychrotrophic bacteria, E. coli, Salmonella and Staphylococcus aureus). Sensory evaluation was carried out using 9 point hedonic scale by a panel of 25 experienced penalists for peel colour, flesh colour, juice colour, fruit texture, fruit taste, fruit flavour and overall acceptability. Overall, the results revealed an increase in peel pitting, total soluble solids (TSS), total sugars, reducing sugars, non-reducing sugars, pH and weight loss in the fruits, but this increase was comparatively less significant in coated fruits stored at 4 oC. Ascorbic acid, total phenolics and antioxidant activity were significantly enhanced in coated fruits stored at 4 oC. Titratable acidity was significantly decreased during storage except for coated kinnow stored at 4 oC. In control samples stored at 10 oC, a high intensity of fruit rotting and no chilling injury was observed. Total aerobic psychrotrophic bacteria, and yeast and moulds were noticed in all treatments during storage, but the growth was not significant in coated fruits at 4 oC. Staphylococcus aureus was not noticed in coated fruits stored at 4 oC, while E. coli and Salmonella were not found in any treatment during storage. Limonene, linalool and γ-terpinene concentrations were significantly reduced during storage in uncoated, and those kinnows coated and stored at 10 oC. However, the storage did not alter the qualitative aroma profile of kinnow. Hedonic scores of sensory evaluation panel appeared to correlate well with the aroma profile and manifested the GC-MS results. Based on the present study, the quality of kinnow fruit can be kept good for 4 months, when stored at 4 oC and for 2 months at 10 oC.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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