food4u

12 stress-free days to Christmas

2007-12-06T17:41:00.000+05:30

1. There's a million things to do and you're already feeling wound-up!

Food solution: Tiredness can exacerbate stress, so eat a power-packed breakfast for a slow release of energy through the day - wholemeal toast or porridge is ideal.

2. You've got a long day of Christmas shopping in town.

Food solution: Pop a few high-fibre snacks in your bag - fresh fruit, banana loaf or a slice of wholemeal bread with peanut butter. And before you go, eat a fortified breakfast cereal to get your daily dose of B vitamins and folic acid.

3. It's the children's school play - they're over-excited and the play hypes them up even more!

Food solution: Avoid fizzy drinks and sweets to reduce their intake of artificial sweeteners, which have been associated with hyperactivity, and put healthy treats in their lunchbox. Kids often love unusual combinations - try fruit or veg with dips, satsuma segments with blackcurrant yogurt, carrots and pure fruit jam or celery and peanut butter.

4. With so much to do, you can't sleep.

Food solution: Base evening meals around carbs, such as pasta (like this Smoked trout & pea pasta) and potatoes, and avoid eating late. Tryptophan-rich foods, such as cauliflower, fish, milk and soya products, will help combat insomnia.

5. It's all so busy that, even when you get half an hour to yourself, it's difficult to unwind.

Food solution: Don't wait until Christmas Day to eat turkey! It contains tryptophan, an amino acid which is converted into serotonin, a chemical that controls good moods. Zinc also influences serotonin, so a handful of pumpkin seeds will also do the trick.

6. Time to head to the supermarket for the big Christmas food shop.

Food solution: Combat fatigue by eating foods rich in magnesium, iron, zinc and B vitamins - bananas, broccoli, dark green leafy veg such as spinach, eggs, nuts, oily fish, oranges, pumpkin seeds, sesame seeds, walnuts and wholemeal pasta. Keep your fluid intake up, too.

7. All those festive lunches and parties - somehow you never get to eat properly!

Food solution: Keep a stash of goodies in your bag. Go for dried apricots or mangoes, flapjacks, packets of mixed nuts, oatcakes, packets of raisins, rice cakes, rice cracker and mixed seeds, such as sunflower and sesame.

8. You're going to a party - is a hangover inevitable?

Food solution: Eat something like a Toasted cheese sandwich an hour before you leave. Fat is digested slowly, so can help to slow down the absorption of alcohol. And be aware of the size of your glass. A high-alcohol wine in a large glass could add up to a whopping three or four units of alcohol!

9. You're almost there! The gifts are wrapped, the fridge is full, now there's just time to look your best for the festivities.

Food solution: Give yourself a last-minute detox with superfoods such as apples, broccoli, carrots, lemons, linseeds, papaya and quinoa. Treat yourself to an apple, beetroot, carrot, celery and ginger smoothie to kick-start your immune system and relieve fluid retention.

10. Despite your best efforts, you've overindulged.

Food solution: A few large glasses of water before you go to bed, plus a few more when you get up, will help to ward off alcohol-induced sluggishness and headaches. A can of sports drink will also help rehydration and replace lost minerals.

11. With the prospect of so many meals over the next few days, you'd rather eat light at drinks parties.

Food solution: Choose healthy dips and nibbles like dolmades, guacamole, houmous, olives, pitta bread, rice, bean or lentil salads, salmon and tzatziki. Avoid nuts - they're low in saturated fat, but they're still high in calories.

12. It's Christmas Day and you need to keep going until everyone is fed.

Food solution: Start the day with a vitality-boosting smoothie that's full of vitamin C. Stock the freezer with frozen summer berries, ready to whizz in the blender. Or opt for a breakfast of natural yogurt topped with sliced dried apricots, fresh pineapple and a pear for all the nutrients you need and just the right amount of sugar to get you through the day.

Kuli Paniyaram with FriedGram Chutney

2007-11-26T19:46:00.000+05:30

Kuli Paniyaram with FriedGram Chutney

This is a typical chetinadu dish that mom used to make for breakfast.This is one of my favourite breakfast, and we like to have this with the FriedGram chutney.This is made from the Idli batter and use a special vessel for it called as Paniyaram chati. You can get it here .

For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.

FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-

1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

For Kuli Paniyaram:-

Ingrediants:-

KUZHI PANIYARAM

2007-11-26T19:45:00.001+05:30

KUZHI PANIYARAM

Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
and curry leaves.In Southern India we usually make this dish in a particular

utensil called the "paniyaram pan." You can see the photo later in this entry.

Paniyaram batter

Ingredients:

* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion finely cut 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little

The Making of the paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.

In a paniyaram pan putting ½ tsp oil in each pit and heat it.
Once the oil is hot, put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.
Every time pour oil,heat it and make paniyarams.

Kuzhi paniyaram

Paniyarams

2007-11-26T19:36:00.000+05:30

Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. My family loves paniyaram very much. The other day, I was making paniyarams and started running low on batter. So, I mixed the remaining batter up with a couple of eggs. Oh boy! what a surprise!! the taste was amazing - I guess I didn't know what I was missing before this little adventure :-). From that day onwards I intentionally mix batter with eggs to make egg paniyarams!

[From Left to Right: Regular paniyaram, Puli/Tamarind Chutney, Peanut Chutney, Egg Paniyaram]

For Regular Paniyarams:
Season idli/dosa batter with tempered mustard seeds, urid dal, curry leaves, and few chopped onions. Pour batter mixture in paniyaram pan and cook to make regular paniyarams.

For Egg Paniyarams:
Mix the above seasoned paniyaram batter with 2 or 3 beaten eggs. Set the stove on low to medium heat. Add a few drops of oil in paniyaram pan and pour a heaping tablespoon of batter mixture in paniyaram pan. After a minute or two flip it and cook the other side. Egg Paniyarams are ready to be served.

MANGOLIAN BBQ

2007-11-26T17:11:00.000+05:30

Ingredients :

3	lb	Boned Lamb Shoulder Chops OR
2	lb	Boneless Beef, (Tenderest
GARNISHES
SAUCE

Method :

Cut the butcher has
3 lg Carrots, Peeled and Shredded and dried
2 lg Green Peppers, Seeded and Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed,
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed and Drained
Salad Or Peanut Oil
Boiled White Rice
Crisp Sesame Seed Buns,
Warmed
Thinly Sliced Crisp French
Bread
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
4 Star Anise
4 lg Cloves Garlic, Crushed and Divided
3 c Chinese Parsley Or Cilantro,
1 c Rice Wine Or Sherry
Minced, Divided
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.

mangolian bbq

2007-11-26T17:09:00.000+05:30

make the food in a big grill at BD's. All dishes are cooked to order.

Chicken Lettuce Wrap Asian Food mangolian Recipe

2007-11-26T17:08:00.000+05:30

Chicken Lettuce Wrap Asian Food mangolian Recipe

Stir fry chicken Asian appetizer with water chestnuts, shiitake mushrooms, onions, bell peppers

served in lettuce cups with classic sweet and spicy sauce

	Ingredient List:
	1/4 C. Classic Hoisin Sauce (Starport 128) (2.5 oz.)
	1/4 C. XOX Sweet Teriyaki (Starport 217) (2.0 oz.)
	8 oz. Chicken, breast or thigh, 1/2" marinated & velvetized
	1/4 C. Red onions, diced, 1/4" (1.5 oz.)
	3/8 C. Red bell pepper, diced, 1/4" (2 oz.)
	1/4 C. Water chestnut, diced 1/4" (1.5 oz.)
	1/2 C. Mushrooms Shiitake, fresh diced 1/4" (1.5 oz.)
	3 Tbsp. Green onions, chopped
	8 pcs. Iceberg lettuce cup
	2 Tbsp. Corn oil

Chicken Marinate and Velvetization:

1. To marinate: For 10 lbs. sliced or diced chicken, add 0.5 lb. (1 C.) Marinade Seasoning , 1-1/4 C. water

and 1 C. oil mix well and marinate for 30 minutes or more.

2. To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces,

remove and drain off oil.

3. When cool, place in covered container and refrigerate make batch daily.

Firecracker Wings

2007-11-26T17:05:00.000+05:30

Firecracker Wings Asian mangolian Food Recipe

A spicy Asian Chinese appetizer of deep fried wings with Starport Foods Hot and Spicy seasoning

Ingredient List:

Serves: 2

2 Tbsp. Hot & Spicy Seasoning (Starport 351)

¾ C. Crispy Seasoning Batter (Starport 354)

2 lbs. Chicken Wings

2 Tbsp. Cilantro, chopped

¼ C. Green onions, chopped

1 Tbsp. Corn oil

1 each. Red jalapeno, sliced thin

Garnish: Cilantro sprigs & slant cut green onions

Photo show 1 serving: 6 wings

Instructions:

1. Cut and discard wing tips.

2. Coat chicken wings with Crispy Seasoning Batter evenly and set aside.

3. Just before frying, roll chicken wings in batter again to pick up as much as batter as possible.

4. Separate wings to 2 batches and deep fry each batch at 350 F. 6-7 minutes turning frequently.

5. When each batch are done, let oil re-heat to 350 F and re-fry all wings 3-4 minutes until golden crispy and done.

6. Remove wings and shake off excess oil and set aside.

7. Heat wok on medium heat; add oil then add green onions, cilantro and jalapeño sauté 10 seconds.

8. Add in wings and sprinkle on Hot and Spice Seasoning, toss well and remove.

Garnish with cilantro sprigs and slant cut green onions.

2007-11-26T17:02:00.000+05:30

Mongolian lamb/mutton Asian Chinese Food Concept Recipe

Asian beef stir fry recipe- sautéed beef, baby corns, celery, bell peppers and onions in a spicy and sweet sauce

	Ingredient List: Buffet Quantity
	1 C. XOX Sweet Teriyaki (Starport 217)
	1/4 C. General Kung Pao Sauce (Starport 345)
	1 C. Classic Hoi Sin Sauce (Starport 128)
	2 C. Crispy Seasoning Batter (Starport 354)
	2.5 lbs. lamb/mutton flank steak, sliced 1.5x1x1/4 marinated (see below)
	1 lb. Celery, sliced 1/4"
	1.5 lb. Red bell peppers, sliced 1/2"
	0.5 lb. Onions, sliced 1/4"
	0.5 lb. Baby corns, 1/2 length
	2 Tbsp. **Garlic/Ginger
	1/4 C. Corn oil
	0.25 lb. Rice sticks, fried (see below)

**Garlic/ginger – Mix 2 parts of crushed fresh garlic with one part of finely minced ginger place in pan,

add enough oil to cover, and heat and stir until ingredients reaches 170 F, remove and refrigerate.

lamb/mutton Marinating: For 10 lbs.: mix 1-1/4 C. Marinade Seasoning (Starport 356) 0.6 lb., 1-1/4 C. water

and 1 C. oil mix well and marinate beef for 30 minutes or more. Cover and refrigerate.

Rice sticks preparation: Deep-fry 1/4 lb batch of rice sticks at 350 F until fully expanded and fluffy,

about 20 seconds. Do not fry so long that it turns brown. Drain on paper towels.

Instructions:

1. Pre-mix Mongolian sauce mix 1 C. XOX Sweet Teriyaki, ¾ C. General Kung Pao Sauce and 1 C. Classic Hoi Sin Sauce and set aside.

2. Slice beef and marinate using instruction above.

3. Drudge marinated lamb/mutton over Crispy Seasoning Batter and coat beef with batter.

4. Divide lamb/mutton into 2 batches and deep fry each batch at 350 F, 3-5 minutes until crisp dried, drain and set aside.

5. Oil blanch red bell peppers in fryer at 350 F 50-70 seconds, remove, drain and set aside.

6. Heat wok or griddle at high heat, add oil then spread onions and celery on wok and let them sear 1-2 minutes then add in garlic/ginger and stir-fry 20-30 seconds.

7. Add red bell peppers and baby corn stir-fry until hot about 2 minutes, then add Mongolian sauce mix.

8. Continue to stir-fry until steaming hot then added fried lamb/mutton and ½ of the green onions, mix well and remove.

Garnish with fried rice sticks and remain green onions.

Vegetarian Szechuan Eggplant Asian Chinese Food Concept

2007-11-26T16:59:00.001+05:30

Vegetarian Szechuan Eggplant Asian Chinese Food Concept

Spicy Asian vegetarian recipe with Japanese purple eggplant and garlic in Starport Foods Spicy Szechuan Sauce

	Ingredient List:
	3 Tbsp. Spicy Szechuan Sauce (Starport 322)
	6 oz. Eggplant, long purple
	1 tsp. Salt
	2 Tbsp. Crispy Seasoning Batter (Starport 354)
	2 tsp. Garlic, crushed
	2 Tbsp. Corn oil

Instructions:

1. Cut eggplant into sticks, ½” X ½” X 2” long.

2. Sprinkle salt on eggplant and let sit for 30 minutes to draw out moisture then rinse well in cold water

to remove salt and pat dry.

3. Coat eggplant with Crispy Seasoning Batter and deep fry at 350 F until softened, 1-2 minutes,

remove and drain on paper towel. May be covered and refrigerated for later use.

4. Add oil to hot griddle or wok then eggplant and garlic sauté 30 seconds.

5. Add Spicy Szechuan Sauce toss well gently and remove.

Shrimp Chow Mein Asian Chinese Food Recipe

2007-11-26T16:58:00.001+05:30

Shrimp Chow Mein Asian Chinese Food Recipe

Asian Chinese noodle recipe - Shrimp Chow Mein or Lo Mein with shrimp, onions, bell peppers, celery and egg noodles

in Starport Foods Smokey Teriyaki Sauce

Ingredient List:

3/8 C. Smokey Teriyaki Sauce (Starport 220)

4 oz. Shrimp, shelled, de-veined 45-60 count (marinated)

8 oz. Noodles, cooked

1/2 C. Red onions, sliced 1/4"

1/4 C. Celery, bias sliced 1/8"

1/2 C. Red bell peppers, sliced 1/4"

2 Tbsp. Corn oil

Sprigs of cilantro for garnish

Marinate Shrimp: For each pound of shrimp, thoroughly mix 0.4 oz. (1Tbsp.) Marinade Seasoning (Starport 356),

0.8 oz. (2-1/2 Tbsp.) oil and 0.8 oz. (2 Tbsp.) water. Add in prawns marinate for 15- 30 minutes.

Instructions:

1. Cook egg noodles according to manufacturer’s instruction and toss noodles with 1 Tbsp. of oil per pound to prevent clumping. Cover and refrigerate until use.

2. Cut vegetables and set aside.

3. When ordered, blanch cooked noodles in boiling water 10 seconds to reheat and set aside.

4. Heat pan on high heat add oil, onions and celery sauté about 30 seconds.

5. Add shrimp and bell peppers and sear both before stirring, about 30 seconds.

6. Add noodles and Smokey Teriyaki Sauce toss noodles until steaming hot.

Arrange plate with shrimp and red peppers on top and garnish with cilantro.

Jamaican Jerk Grilled Chicken with Plantains

2007-11-26T16:57:00.000+05:30

Jamaican Jerk Grilled Chicken with Plantains and Okras

Fusion Ethnic Food Recipe

Caribbean Jerk fusion ethnic recipe with grilled chicken, sautéed plantains, okras and Jalapenos

in Starport Foods Smokey Passion Jerk sauce

	Ingredient List: Serves 2
	1/2 C. Smokey Passion Jerk Sauce (Starport 130)
	2-8 oz. Chicken breast, skin-on, boneless
	1 ea. Plantain
	4 oz. Okras, 1/2" round (or frozen okras)
	2 ea. Red jalapenos, thin sliced rings
	2 Tbsp. Extra virgin olive oil
	1/4 C. White wine
	3 Tbsp. Butter

Instructions:

1. Marinate chicken breasts with 2 Tbsp. Smokey Passion Jerk Sauce and 1 Tbsp. of olive oil about 30 minutes

or more. (Save marinade for basting)

2. Cut plantains in half, slit peel lengthwise and remove peel then slice to 1/8” slices. Deep fry plantain at 350 F

until golden, remove and set aside.

3. Trim ends of okras and cut in ½” rounds.

4. Trim ends of jalapeno and cut to thin rings and seeded.

5. Heat a grill, when hot, place chicken with skin side down on grill turn and baste every 3-4 minutes with

leftover marinade. Cook 20-25 minutes or until done.

6. Chicken may be pre-cooked in oven at 350 F until done and finish on grill.

7. Meanwhile heat a sauté pan at medium heat. Add butter and sauté okras until softened about 3 minutes

then add jalapeno.

8. Add white wine, fried plantain and 2 Tbsp. of Smokey Passion Jerk Sauce, mix well and remove.

9. Portion vegetables on plate and dress each chicken breast with 2 Tbsp. each of Smokey Passion Jerk Sauce

before serving.

Tasalsan Guril

2007-11-26T16:54:00.000+05:30

Tasalsan Guril

Fried noodles, as ingredient for other dishes.

Ingredients

Nudelteig
300	g	Flour
2	dl	Water
		Oil	for frying

Preparation

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Seperate the dough in two or three pieces and roll them out thinly.
Cut the sheets into pieces that roughly fit into a frying pan.

Fry the pieces slightly from both sides with little oil in a frying pan.
Depending on taste you can fry lighter or darker. The primary purpose of the frying is to dry the noodles, so hat they don't stick anymore during further processing. It is also possible to just dry the sheets in the air, but that takes a lot longer.

Stack the fried sheets on top of each other and cut strips of about 7 cm x 0.5 mm (~ 3 in x 0.2 in).
Without the frying, other shapes are also possible.

Use

The Tasalsan Guril can be used in all the places where fresh noodles are used, eg in Zuivan, or in various soups such as Guriltai Shul.

Gambir

2007-11-26T16:53:00.000+05:30

Gambir

Pancakes

Gambir may often be a byproduct, when there is left over dough from making some other dish. If you don't want to store that away (eg. freeze it), then you can just make a Gambir or two for desserts.

Ingredients

250	g	Flour
1.5	dl	Water
4	Ts	Sugar
		Oil or Butter

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Split the dough into three or four parts, to process individually.
Roll one part into a thin sheet.

Pour a little oil or molten butter on the sheet.
Disperse it over the surface by temporarily folding the sheet together from different directions.
Sprinkle a little sugar over the surface.

Now wrap the sheet up into a long roll.
Turn the roll vertically, and press it together into a compact heap. The result is that oil and sugar are now distributed quite regularly within the dough.
Flatten it again with the rolling pin, to a size that will fit into the frying pan at a thickness of about 3 mm.

Take a knife and make to parallel cuts near the center. This helps to avoid blisters when frying, an makes it easier to break the finished Gambir into pieces.
Fry with some oil in the pan at moderate heat from both sides. Make sure to fry slowly, or the surface will be black before the dough inside is cooked.

Serving suggestions

You can eat the Gambir just so with your fingers. Gourmands may put some jelly (jam) on top of it first.

Khuushuur

2007-11-26T16:52:00.000+05:30

Khuushuur

Large filled pockets, fried or deep fried.

This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.

Ingredients

Noodle Dough
250	g	Flour
1.5	dl	Water
Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p	Onion	Minced
2	p	Garlic cloves	Minced
3-5	Ts	Water
		Salt Pepper Caraway
		Öl	For frying

Prepare the Filling

Mix minced meat, onion and garlic.
Add water until the mass is smooth to work with.
Add enough salt and spices (the dough has no salt).

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Cut the dough into 3 cm (1.2 in) thick slices, roll the slices.
Cut the rolls into pieces of 4 cm (1.6 in), flatten the pieces with a finger.

Form the pockets

The decorative design of the Khuushuur is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

The pieces of dough are rolled into circles of about 10 cm (4 in) diameter, making the center slightly thicker than the edge.
It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
Hold one circle the open hand (the left one for righties) and place about one and a half tea spoon of the meat mass on one half, so that some space along the edge is left free.
Fold the circle in half with fingers and palm, so that the edges meet over the meat.

Connect the edges with the other hand:
- At the near end, press the two edges together.
- Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
- A seam is created that looks like braided from the sides.
- When reaching the far end, close it by pressing it together.
- Several variations are possible, like starting from both ends, and let the "braids" meat in the center.

Alternative method:
- Press the edges flat together, closing the pocket.
- Fold the near end to one side and press the end of the fold flat.
- Fold again a little further down, creating a spiral shape.
- press the end of the new fold flat as well.
- Repeat until you reach the end.

The Cooking

The finished Khuushuur are fried in oil, not too dark.
The head produces steam within the pockets, causing some juice to drip out after a while, which will splash around when hitting the hot oil. It is recommended to cover the pan with a screen to keep the oil in.
On the stove in the yurt, the Khuushuur are normally deep fried in oil. Of course, a modern deep fryer serves just as well.

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that the Khuushuur are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should easily feed 4 people.

Bansh

2007-11-26T16:51:00.000+05:30

Bansh

Small filled pockets, boiled.

The mongolian cuisine knows about three different cooking methods for filled pockets. Dough and filling of the Bansh are the same as with Khuushuur and Buuz, the difference is in the size, shape, and cooking method.

Ingredients

Noodle Dough
250	g	Flour
1.5	dl	Water
Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p	Onion	Minced
2	p	Garlic cloves	Minced
3-5	Ts	Water
		Salt Pepper Caraway

Prepare the Filling

Mix minced meat, onion and garlic.
Add water until the mass is smooth to work with.
Add enough salt and spices (the dough has no salt).

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.

Form the pockets

The decorative design of the bansh is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.
Fold the circle in half with fingers and palm, so that the edges meet over the meat.

Connect the edges with the other hand:
- At the near end, press the two edges together.
- Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
- A seam is created that looks like braided from the sides.
- When reaching the far end, close it by pressing it together.
- Several variations are possible, like starting from both ends, and let the "braids" meat in the center.

The Cooking

The finished Bansh are boiled in Water.

Place in boiling, moderately salted water.
At first, the Bansh will sink to the bottom.
Let them boil for about 10 minutes.
The Bansh are finished when they all rise to the surface.

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that the Buuz are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should easily feed 4 people.

Buuz

2007-11-26T16:50:00.002+05:30

Buuz

Small filled pockets, steamed

The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method. Buuz are cooked under steam, and usually have an opening at the top.

A variety of Buuz made with yeast dough are called Mantuun Buuz.

Ingredients

Dough
250	g	Flour
1.5	dl	Water
Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p	Onion	Minced
2	p	Garlic cloves	Minced
3-5	Ts	Water
		Salt Pepper Caraway

Prepare the Filling

Mix minced meat, onion and garlic.
Add water until the mass is smooth to work with.
Add enough salt and spices (the dough has no salt).

Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.

Form the pockets

The decorative design of the buuz is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

There are several different possibilities to form the buuz, but the beginning is always the same.

The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.

Round Buuz

This is the most traditional shape, and differs the most from the other forms of mongolian filled pockets.

Fold the edge at one side, and press it together with your fingers.
Create another fold next to the previous one, slightly offset to the outside, and press it together as well.

Continue this way, continuously rotating the buuz as you go along.
When done right, then this will result in a ring, which keeps the pocket together at the top.
A small opening remains open in the center.

Folded Buuz

This method doesn't require as much dexterity, but also yields an esthetically pleasing result.

Fold the circle from both sides, and press the opposing edges together in the middle over the meat.
Fold the edges from across as well, and press them together into the previous connection.
The result is a flowerlike pouch, with four openings around the top.
With a little practise, you can also try to make six "petals".

Semicircular Buuz

This shape is normally reserved for Khuushuur or Bansh, but as shown here, it is extremely quick to produce.

Fold the circle into half, to crate a crescent shape with the edges lying on top of each other.
Press the edges together along the semi circle to close the Buuz.
Place the Buuz on its "back", and compress the round edge by lifting the ends. This will result in various shapes, with a meandering edge.

Cooking the Buuz

The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt.

Oil the inlays, or dip the bottom of each Buuz in oil.
Place the Buuz on the inlay, ideally without touching each other.
Fill sufficient water into the bottom of the pan.
Insert inlays, close the lid, and don't open it anymore until the Buuz are finished.
Keep the steam going for about 15 min.
Now open the lid, and fan some air to the Buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.

Serving suggestions

When served with vegetables or other side dishes, the quantities should easily feed 4 people.

Of course, modern technology won't stop even in front of traditional dishes like Buuz. All of Buuz, Bansh, and Khuushuur are sold in mongolian supermarkets frozen and packaged and ready to cook. But the results of our comparative experiments were unambiguous: Handmade tastes better almost by principle!

Guriltai Shul

2007-11-26T16:50:00.001+05:30

Guriltai Shul

A hearty soup with meat and fried noodles.

As with any soup, the ingredients and their relative amounts can be varied at will. In the Mongolian cuisine the only constants are the presence of meat and noodles.

Ingredients

150	g	Vegetables	Cut into small pieces
1	p	Onion	Cut in stripes
200	g	Meat or Borts	Cut meat in small pieces stripes. Soak Borts at least 10 min in water (the longer the better).
300	g	Tasalsan Guril	Fried noodles
		Water
		Salt Pepper	Other spices at will.

Preparation

Sauté the onion stripes in the pot with a little oil.
Add the vegetables (slow cooking types first) and keep frying.
Add the meat and fry it as well.
Add salt, pepper, and other spices at will, and keep frying. The joint frying decides about the aroma of the soup.

Add sufficient water, so that it will reach for the noodles as well, and heat up until it boils.
Add the fried noodles, and boile everything for about 5 minutes.
Season to taste.
The finished soup can be refinde with curds, cream, or tomato purée (although the latter isn't common in the mongolian cuisine).

Bantan

2007-11-26T16:49:00.002+05:30

Bantan

Soup with flour lumps and meat.

Bantan is the mongolian dish with the lowest fat content (depending on the quality of the meat). Because of that, the soup is given to small children as the first solid food. It is also appropriate in other situations, when a light but still nourishing meal is required.

200	g	Flour
1.5	l	Water
200	g	Meat	Minced or cut in small pieces
1	pinch	Salt
		Spices
100	g	Spring Onion	Cut in rings

Preparation

Prepare a soup with meat (usually mutton) in the normal way.
Put the desired amount of flour into a bowl.
Place two or three ladles of soup into a cavity in the cemter of the flour.

Mix the liquid with a part of the flour and knead or grind the resulting mass into small lumps.
Put the lumps and the rest of the flour into the soup and boil everything for another while, until the soup is viscid.

The lumps will get a little smaller while boiling, but shouldn't disappear completely. This is different to the western convention, to keep soups and sauces completely free of lumps.
Season to taste with salt, and add the spring onion rings and other spices.

Like any flour soup, this one serves as an excellent basis for any kind of festivity, or as a hangover breakfast if necessary.

Khorkhog

2007-11-26T16:49:00.001+05:30

Khorkhog

Mutton cooked with host stones in a container.

Khorkhog is probably the most exciting mongolian dishes, and one of the most tasty ones. The meat of a sheep (sometimes less) is cooked together with vegetables in a closed container, with the help of heated stones. For a large Khorkhog, a metal milk container is normally used. For smaller amounts, other containers serve just as well, in our case two normal cooking bowls put on top of each other.

Ingredients

0,5 - 1	p	Sheep	Of course, only the meat of the sheep is used. Cut it into handy pieces together with the bones. Sometimes goat meat is also used.
3 - 6	kg	Vegetables	Carrots, white cabbage, onions, potatos, etc. Everything washed and cut in large pieces.
10 - 20	p	Stones	Smooth, round stones from a river, roughly fist sized.
3-5	dl	Water
		Salt Pepper Caraway

Preparation

Heat the stones in the fire, until they are hot throughout. With a decent fire, that should take about an hour. The animal dung seen on the pictures as fuel has no influence on the final taste of the food. It is a ecologically very sustainable source of energy, which is used in most steppe or desert regions for this purpose.

Warning, the stones are very hot, and can cause serious injuries!
Place hot stones, meat, and spiced vegetables into the cooking container in layers. In the end, add sufficient water, which will fill the container with steam (without pressure!) during the full cooking time.

Now close the container and put everything back on the stove. The heat of the stones and the stove together results in a uniform cooking process. When the container can be locked, care needs to be taken that the pressure inside doesn't get too high. If in doubt, rather don't lock it.

It takes some experience to determine the correct cooking time and the necessary head depending on the equipment used. Ideally the container should not be opened during cooking. Experts will observe the emanating sounds and smells to figure out when the Khorkhog is finished.

When it is done, take the container from the stove and open it. Fire and fat have given the stones a glossy black color. Let them cool down as far as necessary, and hand them around to your guests. The mongolians believe that the heat and fat have beneficial or even healing effects, when you hold and rub the stone in your hands for a while.

The meat is normally eaten with the fingers. Use a knife to make cuts down to the bone, so that you can grab the slices with your teeth. For the vegetables, a fork is usually more practical.

Budaatai Khuurga

2007-11-26T16:47:00.000+05:30

Budaatai Khuurga

Stew with rice, vegetables, and meat.

To eat mongolian can sometimes also remind of China. Since the old times, rice was imported from the southern neighbours, because it obviously doesn't grow in the mongolian climate. But the resulting dishes are still decidedly mongolian. Next to being used in soups (or in tea), the mongols eat rice most often in the form of this stew.

Ingredients

150-200	g	Meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
250	g	Rice
3	dl	Water
		Oil
2	p	Onions	Cut in half rings.
2	p	Garlic cloves	Minced
300-400	g	Vegetables - Carrots - Bell peppers - White cabbage - others	Cut in stripes
		Salt Pepper

Prepare the rice

Put rice, water, some salt and some oil in a pan and make it boil.
Keep boiling on small heat, until the water level has fallen below the rice (ca. 10 min).
Stop the heat, and let it simmer on the still hot plate for another 10 min (on a gas stove, keep a small flame burning).

Prepare the Vegetables

Sauté the onions in a lot of oil.
Add the striped vegetables and sauté as well (the slow cooking types first).
Very slow cooking vegetables (the beans in our pictures) need to be preboiled seperately in water.
Add the meat and fry it with the vegetables.
Season to taste with pepper, salt, and other spices.

Serving suggestions

Add any seperately cooked vegetables and also fry them a little bit.
Put a lid on the pan and keep everything simmering for a few minutes on very small heat.
Add the finished rice, and mix everything.
Arrange and decorate on the plates.

Zuivan

2007-11-26T16:46:00.000+05:30

Zuivan

A stew with vegetables, meat, and fresh or fried noodles.

Ingredients

Noodle dough
300	g	Flour
2	dl	Water
		Oil
Stew
200	g	Meat without bones	Traditionally, mutton is used, other types of meat such as beef or pork work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
350	g	Vegetables	White cabbage and carrots, other vegetables at will
1	p	Onion	Cut in half rings
2	p	Garlic cloves	Minced
2-4	dl	Water
		Salt Pepper Oil
		Possibly some spring onions	Cut in rings

Alternatively to fresh noodles, Tasalsan Guril can also be used.

Prepare the noodles

Mix flour and water to create a pliable dough. Let it rest for 15 min.
Seperate in two pieces and roll into round sheets.
Pour some oil in the center of one sheet. Disperse it over the surface by temporarily folding the sheet together from different directions.
Place the second sheet on top of the first one, and disperse oil on it in the same way.

Cut the two sheets in half, and place one half on top of the other with the oiled surface looking up again.
Cut the now four sheets in half, and place one of the quarters on top of the other in the same way.
From now on, cut in half in the same direction twice, until you get a stack of a size of about 7x25 cm (~ 3x10 in), about 5 cm (~ 2 in) tall.

From this stack, cut the noodles about 0.4 cm (~ 0.2 in) wide.
The noodles should still stick together as little stacks!

Cook vegetables and meat

Cut the vegetables into narrow stripes.
Cut the meat into small pieces (about half the size as for a gulash).
Take a large pot and sauté half of the onion rings slightly on oil.
Add the carrot stripes and sauté them for a few minutes as well (also any other types of vegetables that require long cooking).
Add the meat and sauté as well.
Add some water as required so that nothing sticks.
Season well with garlic, salt, and pepper.

Add the cabbage, and let it cook under a closed lid for a few minutes to reduce the volume.
Add water, until it reaches about 2/3 of the vegetables.
Let everything simmer for a few minutes.
Add the remaining onion rings.

Cook the stew

Place the noodle stripes carefully on top of the vegetables, so that they keep sticking together in stacks.
Close the lid! The lid must remain closed until the end, because the noodles are cooked by the steam from the boiling water below.
Keep the water boiling for about 15 min. First on medium heat for the steam to replace the remaining air in the pot, then on small heat.
At the end the water in the pot should be almost completely gone.
Open the lid. The noodle stripes have taken a slightly reddish-brown color, and are somewhat sticky at the outside.
Take a small cutting board (or something similar) to fan fresh air into the pot - the noodles turn dry at the surface, lose their stickyness, and change their color some more.
Use a fork or some chop sticks to seperate the noodles from each other. They should not stick to each other anymore. - Sticky noodles means that either there wasn't enough oil in between, or they haven't finished cooking yet.

Shuffle everything to mix the ingredients.
Add some spring onion rings at will.
Serve on a plate, possibly garnered with some parsley, and seasoned with Ketchup or some other condiment.

8 Foods You Should Eat Every Day

2007-11-08T03:18:00.002+05:30

Spinach

Sexual enhancement, Muscle growth, Heart healthy, Bone builder, Enhances eyesight

It may be green and leafy, but spinach is also the ultimate man food. This noted biceps builder is a rich source of plant-based omega-3s and folate, which help reduce the risk of heart disease, stroke, and osteoporosis. Bonus: Folate also increases blood flow to the penis. And spinach is packed with lutein, a compound that fights age-related macular degeneration. Aim for 1 cup fresh spinach or 1/2 cup cooked per day.

SUBSTITUTES: Kale, bok choy, romaine lettuce

FIT IT IN: Make your salads with spinach; add spinach to scrambled eggs; drape it over pizza; mix it with marinara sauce and then microwave for an instant dip.

PINCH HITTER: Sesame Stir-Braised Kale Heat 4 cloves minced garlic, 1 Tbsp. minced fresh ginger, and 1 tsp. sesame oil in a skillet. Add 2 Tbsp. water and 1 bunch kale (stemmed and chopped). Cover and cook for 3 minutes. Drain. Add 1 tsp. soy sauce and 1 Tbsp. sesame seeds.

Yogurt

Cancer fighter, Bone builder, Boosts immunity

Various cultures claim yogurt as their own creation, but the 2,000-year-old food's health benefits are not disputed: Fermentation spawns hundreds of millions of probiotic organisms that serve as reinforcements to the battalions of beneficial bacteria in your body, which boost the immune system and provide protection against cancer. Not all yogurts are probiotic though, so make sure the label says "live and active cultures." Aim for 1 cup of the calcium and protein-rich goop a day.

SUBSTITUTES: Kefir, soy yogurt

FIT IT IN: Yogurt topped with blueberries, walnuts, flaxseed, and honey is the ultimate breakfast â€” or dessert. Plain low-fat yogurt is also a perfect base for creamy salad dressings and dips.

HOME RUN: Power Smoothie Blend 1 cup low-fat yogurt, 1 cup fresh or frozen blueberries, 1 cup carrot juice, and 1 cup fresh baby spinach for a nutrient-rich blast.

Tomatoes

Cancer fighter, Heart healthy, Boosts immunity

There are two things you need to know about tomatoes: Red are the best, because they're packed with more of the antioxidant lycopene, and processed tomatoes are just as potent as fresh ones, because it's easier for the body to absorb the lycopene. Studies show that a diet rich in lycopene can decrease your risk of bladder, lung, prostate, skin, and stomach cancers, as well as reduce the risk of coronary artery disease. Aim for 22 mg of lycopene a day, which is about eight red cherry tomatoes or a glass of tomato juice.

SUBSTITUTES: Red watermelon, pink grapefruit, Japanese persimmon, papaya, guava

FIT IT IN: Pile on the ketchup and Ragu; guzzle low-sodium V8 and gazpacho; double the amount of tomato paste called for in a recipe.

PINCH HITTER: Red and Pink Fruit Bowl Chop 1 small watermelon, 2 grapefruits, 3 persimmons, 1 papaya, and 4 guavas. Garnish with mint.

Carrots

Cancer fighter, Boosts immunity, Enhances eyesight

Most red, yellow, or orange vegetables and fruits are spiked with carotenoids â€” fat-soluble compounds that are associated with a reduction in a wide range of cancers, as well as reduced risk and severity of inflammatory conditions such as asthma and rheumatoid arthritis â€” but none are as easy to prepare, or have as low a caloric density, as carrots. Aim for 1/2 cup a day.

SUBSTITUTES: Sweet potato, pumpkin, butternut squash, yellow bell pepper, mango

FIT IT IN: Raw baby carrots, sliced raw yellow pepper, butternut squash soup, baked sweet potato, pumpkin pie, mango sorbet, carrot cake

PINCH HITTER: Baked Sweet Potato Fries Scrub and dry 2 sweet potatoes. Cut each into 8 slices, and then toss with olive oil and paprika. Spread on a baking sheet and bake for 15 minutes at 350Â°F. Turn and bake for 10 minutes more.

Blueberries

Brain stimulant, Cancer fighter, Heart healthy, Boosts immunity

Host to more antioxidants than any other popular fruit, blueberries help prevent cancer, diabetes, and age-related memory changes (hence the nickname "brain berry"). Studies show that blueberries, which are rich in fiber and vitamins A and C, boost cardiovascular health. Aim for 1 cup fresh blueberries a day, or 1/2 cup frozen or dried.

SUBSTITUTES: AÃ§ai berries, purple grapes, prunes, raisins, strawberries

FIT IT IN: Blueberries maintain most of their power in dried, frozen, or jam form.

PINCH HITTER: AÃ§ai, an Amazonian berry, has even more antioxidants than the blueberry. Mix 2 Tbsp. of aÃ§ai powder into OJ or add 2 Tbsp. of aÃ§ai pulp to cereal, yogurt, or a smoothie.

Muscle growth, Brain stimulant, Heart healthy

All beans are good for your heart, but none can boost your brain power like black beans. That's because they're full of anthocyanins, antioxidant compounds that have been shown to improve brain function. A daily Â½cup serving provides 8 grams of protein and 7.5 grams of fiber, and is low in calories and free of saturated fat.

SUBSTITUTES: Peas, lentils, and pinto, kidney, fava, and lima beans

FIT IT IN: Wrap black beans in a breakfast burrito; use both black beans and kidney beans in your chili; puree 1 cup black beans with Â¼cup olive oil and roasted garlic for a healthy dip; add favas, limas, or peas to pasta dishes.

HOME RUN: Black Bean and Tomato Salsa Dice 4 tomatoes, 1 onion, 3 cloves garlic, 2 jalapeños, 1 yellow bell pepper, and 1 mango. Mix in a can of black beans and garnish with 1/2 cup chopped cilantro and the juice of 2 limes.

Walnuts

Muscle growth, Brain stimulant, Cancer fighter, Heart healthy, Boosts immunity

Richer in heart-healthy omega-3s than salmon, loaded with more anti-inflammatory polyphenols than red wine, and packing half as much muscle-building protein as chicken, the walnut sounds like a Frankenfood, but it grows on trees. Other nuts combine only one or two of these features, not all three. A serving of walnuts â€” about 1 ounce, or seven nuts â€” is good anytime, but especially as a postworkout recovery snack.

SUBSTITUTES: Almonds, peanuts, pistachios, macadamia nuts, hazelnuts

FIT IT IN: Sprinkle on top of salads; dice and add to pancake batter; spoon peanut butter into curries; grind and mix with olive oil to make a marinade for grilled fish or chicken.

HOME RUN: Mix 1 cup walnuts with Â½ cup dried blueberries and Â¼ cup dark chocolate chunks.

Oats

Muscle growth, Brain stimulant, Heart healthy

The Ã©minence grise of health food, oats garnered the FDA's first seal of approval. They are packed with soluble fiber, which lowers the risk of heart disease. Yes, oats are loaded with carbs, but the release of those sugars is slowed by the fiber, and because oats also have 10 grams of protein per Â½-cup serving, they deliver steady muscle-building energy.

SUBSTITUTES: Quinoa, flaxseed, wild rice

FIT IT IN: Eat granolas and cereals that have a fiber content of at least 5 grams per serving. Sprinkle 2 Tbsp. ground flaxseed on cereals, salads, and yogurt.

PINCH HITTER: Quinoa Salad Quinoa has twice the protein of most cereals, and fewer carbs. Boil 1 cup quinoa in a mixture of 1 cup pear juice and 1 cup water. Let cool. In a large bowl, toss 2 diced apples, 1 cup fresh blueberries, Â½ cup chopped walnuts, and 1 cup plain fat-free yogurt.

DRINK WATER ON EMPTY STOMACH

2007-11-08T03:18:00.001+05:30

DRINK WATER ON EMPTY STOMACH

It is popular in Japan today to drink water immediately after waking up every morning. Furthermore, scientific tests have proven its value. For old and serious diseases as well as modern illnesses the water treatment had been found successful by a Japanese medical society as a 100% cure for the following diseases:
Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhea, piles, diabetes, constipation, all eye diseases, womb, cancer and menstrual disorders, ear nose and throat diseases.
METHOD OF TREATMENT

1. As you wake up in the morning before brushing teeth, drink 4 x 160ml (640ml) glasses of water
2. Brush and clean the mouth but do not eat or drink anything for 45 minute
3. After 45 minutes you may eat and drink as normal.
4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours
5. Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.
6. The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.

The following list gives the number of days of treatment required to cure/control/ reduce main diseases:

1. High Blood Pressure - 30 days
2. Gastric - 10 days
3. Diabetes - 30 days
4. Constipation - 10 days
5. Cancer - 180 days
6. TB - 90 days
7. Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwards - daily.

*
This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times.
*
It is better if we continue this and make this procedure as a routine work in our life.
*
Drink Water and Stay healthy and Active.
*
This makes sense .. The Chinese and Japanese drink hot tea with their meals ..not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain...
*
For those who like to drink cold water, this article is applicable to you.
*
It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion.
*
Once this "sludge" reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

*
A serious note about heart attacks: Women should know that not every heart attack symptom is going to be the left arm hurting.
*
Be aware of intense pain in the jaw line.
*
You may never have the first chest pain during the course of a heart attack.
*
Nausea and intense sweating are also common symptoms.
*
60% of people who have a heart attack while they are asleep do not wake up.
*
Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know, the better chance we could survive...

Have a nice day and a nice weekend too.

Salt-n-Pepper Frog Legs

2007-11-08T01:07:00.003+05:30

Salt-n-Pepper Frog Legs
Originally uploaded by wEnDaLicious

The batter was so light and crisp!!! Very well seasoned!

Pan-Fried Flounder

2007-11-08T01:07:00.001+05:30

Pan-Fried Flounder
Originally uploaded by wEnDaLicious

Mensa vom 7.11., siehe Notizen

2007-11-08T01:06:00.001+05:30

Mensa vom 7.11., siehe Notizen
Originally uploaded by h@bl

3 pepper pudding

2007-10-28T22:26:00.001+05:30

3 pepper pudding
Originally uploaded by soorajchef

Smoking Fresh

2007-10-26T19:17:00.001+05:30

Smoking Fresh
Originally uploaded by cooriander

Flickr Loves Sushi. Mmm.

2007-10-22T23:00:00.001+05:30

Flickr Loves Sushi. Mmm.
Originally uploaded by drp

Blueberry - Lime Curd Cake

2007-10-22T17:00:00.001+05:30

Blueberry - Lime Curd Cake
Originally uploaded by Vita Arina

open onion

2007-10-22T16:53:00.001+05:30

open onion
Originally uploaded by Darwin Bell

scotch egg

2007-10-22T16:51:00.001+05:30

scotch egg
Originally uploaded by chotda

14th August 2007 / Day 226

2007-10-22T16:49:00.001+05:30

14th August 2007 / Day 226
Originally uploaded by Mrs Magic

Cerezas a la gelatina de anis (IMG_3441b.jpg)

2007-10-22T16:48:00.001+05:30

Cerezas a la gelatina de anis (IMG_3441b.jpg)
Originally uploaded by nachopop

everyday's fortune

2007-10-22T14:34:00.001+05:30

everyday's fortune
Originally uploaded by aNNa Munandar

Fast Food :)

2007-10-22T14:29:00.001+05:30

Fast Food :)
Originally uploaded by Ahmed Jalbani

fa caldo!!!!

2007-10-19T14:30:00.001+05:30

fa caldo!!!!
Originally uploaded by ale neri

Organic fruit and vegetables really are better for you sooraj chef

2007-10-15T17:58:00.001+05:30

Organic fruit and vegetables really are better for you sooraj chef
An increasing number of people have suspected it for years, but science, it seems, is finally catching up with common sense. A report stating that organic fruit and vegetables may be better for the heart and general health than crops grown conventionally comes as welcome news to those who have wondered whether it really is worth paying a premium for food produced without pesticides.
Ethics rather than empirical data have been the main force behind the

boom in organics; we like the idea of sustainable agriculture, of fruit and vegetables cultivated without chemicals and livestock reared free of antibiotics. It certainly sounds as though it should be better for us, but actual proof that organic food is healthier has been thin on the ground.
Now a 10-year study comparing organic and non-organic tomatoes has found that the organic ones have almost twice the quantity of antioxidants (called flavonoids) that help to prevent high blood pressure, thus reducing the likelihood of heart disease and strokes.
According to the results of the research, which was carried out at the University of California, levels of the flavonoids quercetin and kaempferol were, on average, 79 and 97 per cent higher respectively.
Flavonoids, which have also been linked to a reduction of some forms of cancer and dementia, are produced by plants as a defence mechanism where levels of nutrients in the soil are low. Conventional fertilisers mean nutrient levels are too high to promote flavonoid production, which is why organically grown crops are rich in these antioxidants.
"This sort of research is music to our ears," says Robin Maynard, campaigns director at the Soil Association, which promotes organic farming. "We know from a study carried out between 1940 and 1991 by the now defunct Ministry of Agriculture that UK-grown produce has shown a 12 to 76 per cent drop in a range of key nutrients.
"Non-organic farming uses more than 400 active ingredients, some of which prove to be so toxic they end up being banned. The founding ethos of the Soil Association is that healthy soil means healthy plants, healthy animals and healthy people. When a reputable study like this is published, people's gut feeling that organic production methods are right is backed up by science."
There have been other studies, too. In March, a European Union research programme reached similar conclusions about organic peaches, apples and tomatoes. In the case of all three fruits, there were higher levels of vitamin C and of flavonoids, as well as polyphenols, which can protect against cancer.
While no one would argue that higher levels of flavonoids are a bad thing, there are those who are sceptical of the overall health benefits and remain unconvinced that it's worth paying the higher cost of organic food. According to the investment bank Morgan Stanley, organic food is 63 per cent more expensive than its conventional counterpart.
Earlier this year, while he was still Environment Secretary, David Miliband, now Foreign Secretary, said that consumers who opted for organic foods, did so as a "lifestyle choice" and shouldn't assume they were consuming a nutritionally superior diet to anyone else.
The Food Standards Agency still declares itself "neither for nor against organic food" and the British Nutritional Foundation says the emphasis should be on eating five portions of fruit and veg a day, rather than getting sidelined over how they are cultivated.
Moreover, given that food miles - the distance food travels before it reaches our plates - has become an issue, some people feel that where food is grown is more important than how.
"I prefer using local produce because I can monitor the growing methods myself and speak to the farmers personally "Locally-produced food travels a much shorter distance to the restaurant, cutting down carbon emissions,'' he says. ''That's why it's 'greener' than organic."
But if the new research has impressed you and you are keen to buy organic tomatoes, there is, of course, a source that is both reliable, cheap and very local: grow your own.

chef 4 u

2007-10-15T17:31:00.000+05:30

break fast menu

2007-08-19T13:05:00.000+05:30

PEANUT BUTTER AND BANANA SANDWICH
Ingredients
Brown bread - 8 slices Butter - 4 tablespoonsPeanut butter - 4 tablespoonsRipe bananas - 6Potato wafers - 1 packet
Method
1. Apply butter on one side of a slice of bread.2. Slice a banana into thick roundels. Place these on buttered side of bread.3. Apply peanut butter generously on one side of another slice of bread. Place it over the banana rounds with the buttered side downwards.4. Press lightly and cut into two triangles. Similarly prepare the other sandwiches. Serve with potato wafers.

TOASTED CHEESE SANDWICH
Ingredients
Brown bread slices - 8Cheese, grated - 1½ cupsOnion, chopped - 1 medium Green capsicum, seeded and chopped - 1 medium Tomato, seeded and chopped - 1 medium Tomato sauce - 4 tablespoonsGreen chillies, chopped - 2-3Butter - 4-5 tablespoons
Method
1. Take cheese in a bowl. Add onion, green capsicum, tomatoes, tomato sauce, green chillies and mix. 2. Apply this mixture on top of a bread slice, place another slice over it and press slightly. Similarly prepare the remaining sandwiches.3. Apply a little butter on one side and place them on a grill buttered side down. Apply a little butter on the top side and close the grill. Grill till golden brown.4. Serve hot.

TUNA SALAD SANDWICH
Ingredient
Tuna, drained and flaked - 1 cup Whole wheat bread - 8 slices Pickled onions, chopped - 2-3 Celery, chopped - 2 inch stalk Mayonnaise - 6 tablespoons Tomato ketchup - ¼ cupRed chilli sauce - 1 teaspoon Butter - 4 tablespoons Lettuce leaves, hand torn - 8
Method
1. Take tuna flakes in a bowl. Add pickled onions, celery, mayonnaise, tomato ketchup, red chilli sauce and mix.2. Butter all the bread slices on one side. Place half of the lettuce leaves over four bread slices on the buttered side. Spread the tuna filling over them. Cover with the remaining bread slices, butter side down, and press lightly.3. Cut each sandwich into two triangles. Arrange some lettuce leaves on a serving plate, place the sandwich triangles over them and serve immediately.

VEGETABLE CLUB SANDWICH
Ingredients
Bread - 12 slicesGreen capsicum, seeded and cut into thin strips - 1 medium Carrot, grated - 1 medium Cabbage, grated - ¼ medium Mayonnaise sauce - ¼ cupPineapple slices, chopped - 2Salt - to tasteWhite pepper powder - ¼ teaspoonButter - 4 tablespoonsLettuce - ½ bunchTomatoes, sliced roundels - 2 medium Cucumber, sliced roundels - 1 medium Cheese slices - 4 Potato wafers - as required
Method
1. Toast the bread slices. 2. Mix mayonnaise with green capsicum, carrot and cabbage to make coleslaw. Add pineapple pieces to it. Season well.3. Apply butter on all the toasted bread slices on one side and on both the sides of four of them. Place four slices of bread, single side buttered, on a board. Arrange half of the lettuce leaves on them, keep some coleslaw aside for serving as accompaniment and spread the remaining evenly on all the four slices. Arrange another layer of bread slices, both sides buttered, on it. On this bread slice place the remaining lettuce leaves, tomato and cucumber slices, sprinkle seasoning and place cheese slices. 4. Cover with the final layer of toasted bread slices, single side buttered. Lightly press with palm to set the ingredients well.5. Using a very sharp knife cut the edges of the sandwich and cut it diagonally. Serve with reserved coleslaw and potato wafers.
Chef’s Tip: One can also make Tomato-omelet or Fried-egg and place in between as one of the stuffing of the sandwich.

south indian food

2007-08-11T19:32:00.000+05:30

South Indian Food
The Malabar Coast in the South India is famous for its spices of pungent aromas that lured many foreign invaders like the Dutch, the French and the English. Cardamom, pepper, cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in the South. The availability of coconut, fish and root tubers have influenced the culinary creations of the South. Rice is the staple food for the people of South India instead of wheat, which is more popular in northern states.
The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the staple food of the people is fish accompanied with steaming rice of big size. Banana chips and jackfruit chips are the specialty snacks of this state and most of the visitors make sure they have at least a few bags of these items in their carry home luggage!
The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of this region.

kerala cusine

2007-08-11T13:30:00.000+05:30

Pachakam
Pachakam is a Malayalam word that means cooking or preparation of food.
The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. The vegetarian food includes sambar, rasam, olan, kalan, pachadi, kichadi, avial, thoran, etc.
Biriyani, a Mughal dish, was popularised by the Keyi family in Kerala. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices. Karimeen pollichathu and fish moilee are seafood delicacies.
The main dishes are served with rice and at the end of each meal the dessert, payasam, is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality.
The Kerala paratta is a flatbread with layers that is served with both vegetarian and non-vegetarian dishes.
A typical Kerala breakfast may be Puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosa and chutney, Idiyappam (string hoppers - also known as Noolputtu), or Vella Appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew or Kadala curry.
Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.
Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites.

[edit] Goat meat
A remarkable feature of Kerala cuisine is that the use of mutton is almost nil and goat meat (chevon) is widespread across communities. However, in local lingua franca mutton invariably means chevon. Sheep are not reared in this part of the world.

[edit] Syrian Christian Cuisine
A favourite dish of Kerala Syrian Christians (or Saint Thomas Christians ) is stew. Chicken and potatoes are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. They prepare stews with chicken, lamb, duck. The other dishes are piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), fiery vindaloos, sardine and duck curries, and meen molee (spicy stewed fish). This is eaten with Appam. Appams, Kallappams or Vellayappams are rice flour pancakes which have soft, thick white spongy centres and thin golden crip lace like edge. Meen vevichathu or fish in fiery red chilly sauce is also another favourite item. Besides the chicken and fish there is also red meat, erachi orlarthiathu. Beef (or lamb) is boiled with roasted cirruabder seeds, red chilles, cloves, onions, cummins garlic, ginger, fried coconut chips and a little vinegar. Then with the water reduced, the, meat is almost fried dry in a little oil that has been flavoured with sliced shallots and highly aromatic curry leaves. Wine is an integral part of their cuisine. In fact it is said that marrying into a Syrian Christian home can be the best thing that can happen to a food lover!

[edit] Arab influence
Some of the delicacies of the Mappilas of Kerala have an Arab influence that began to affect the region in the 7th century.
Pathiri is a sort of pancake made of rice flour. The word Pathiri has its origin traced to the Arabic word fateerah فطيرة, meaning "pastry".
Alsa is a Mappila dish derived from Harees, a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palatable. Alsa and Biryani were popularised in Kerala by the Keyi family of Thalassery.
Also dishes like Chattipathiri, a layered sweet savoury is popular.

kerala cusine

2007-08-11T13:29:00.001+05:30

The cuisine of Kerala (Malayalam:േകരളീയ പാചകൈശലി) is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy.
The food habits of Travancore and Malabar (southern and northern Kerala) are quite different to each other.
Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. The southern Kerala dishes are often spiced with garlic, whereas in northern Kerala garlic is generally avoided in all vegetarian dishes. Traditional dishes include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut and Coconut Oil is an essential ingredient in most of the food items and is liberally used.

history of indian food

2007-08-11T13:09:00.000+05:30

History and Influences
Food is integral to any culture and, as a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population eats no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1].
Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India[3]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.[citation needed] Over time, some segments of the Brahmin caste embraced vegetarianism,[citation needed] facilitated by a cooperative climate where a variety of fruits, vegetables, and grains can easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect upon the body and the mind.[1]
Later, Muslims from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arabs and Chinese, and invaders such as the Mongols, Turks, British and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as Tomato, chilli, and potato, as staples. These are actually relatively recent additions.
Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash, and chilies.

kalam great man in the world

2007-08-03T15:06:00.000+05:30

click on picture to enlarg

2007-07-29T13:36:00.000+05:30

A professor at CCNY for a physiological psych class told his class about bananas. He said the expression "going bananas" is from the effects of bananas on the brain. Read on: This is interesting. After reading this, you'll never look at a banana in the same way again.
Bananas contain three natural sugars - sucrose, fructose and glucose combined with fibre. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier. PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood. Anaemia: High in iron, bananas can stimulate the production of haemoglobin in the blood and so helps in cases of anaemia. Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. Brain Power: 200 students at a Twickenham (Middlesex) school (England) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert. Constipation: High in fibre, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives. Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system. Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief. Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness. Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation. Nerves: Bananas are high in B vitamins that help calm the nervous system. Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady. Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach. Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature. Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan. Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal. Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack. Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%! Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape! So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away

REASON WHY DRINK COCONUT WATER

2007-07-29T13:29:00.001+05:30

CocoWater is naturally:
Low in Carbs
99% Fat Free
Low in sugars
Coconut Water contains organic compounds possessing healthy growth promoting properties that have been known to help -
Keep the body cool and at the proper temperature.
Orally re-hydrate your body, it is an all natural isotonic beverage.
Carry nutrients and oxygen to cells.
Naturally replenish your body's fluids after exercising.
Raise your metabolism.
Promote weight loss.
Boost your immune system.
Detoxify and fight viruses.
Cleanse your digestive tract.
Control diabetes.
Aid your body in fighting viruses that cause the flu, herpes, and AIDS.
Balance your PH and reduce risk of cancer.
Treat kidney and urethral stones.
Boost poor circulation.
Coconut Water -The English name coconut, first mentioned in English print in 1555, comes from Spanish and Portugese word coco, which means "monkey face." Spanish and Portugese explorers found a resemblance to a monkey's face in the three round indented markings or "eyes" found at the base of the coconut. On the Nicobar Islands of the Indian Ocean, whole coconuts were used as currency for the purchace of goods until the early part of the twentieth century. Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning "nut-bearing." The fruit-bearing palms are native to Malaysia, Polynesia and southern Asia, and are now also prolific in South America, India , the Pacific Islands , Hawaii and Florida. The light, fibrous husk allowed it to easily drift on the oceans to other areas to propagate. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," since nearly all parts of the tree can be used in some m anner or another. The coconut itself has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. The husk was also burned for fuel by natives, but today a seed fibre called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm's sap. Coconut oil, a saturated fat made from dried coconut meat, is used for commercial frying and in candies and margarines, as well as in non-edible products such as soaps and cosmetics. Although it takes up to a year for coconuts to mature, the trees bloom up to thirteen times a year, so fruit is constantly forming yielding a continuous harvest year-round. An average harvest from one tree runs about 60 coconuts, with some trees yielding three times that amount. The coconut's name is a bit of a misnomer, since it is botanically classified as a drupe and not a nut. It is the largest seed known. If you've ever opened a fresh coconut, you will have seen the thin, opaque almost clear coconut juice or water which has a slight almond flavor. Contrary to popular belief, this is not the coconut milk. However, the water is consumed as a drink fresh from the coconut by many, and it can also be used in recipes. Here are some more information about Coconut Water -"It's a natural isotonic beverage, with the same level of electrolytic balance as we have in our blood. It's the fluid of life, so to speak." In fact, during the Pacific War of 1941-45, both sides in the conflict regularly used coconut water - siphoned directly from the nut - to give emergency plasma transfusions to wounded soldiers. Most coconut water is still consumed fresh in tropical coastal areas - once exposed to air, the liquid rapidly loses most of its organoleptic and nutritional characteristics, and begins to ferment.
Coconut Water is More Nutritious than whole milk - Less fat and NO cholesterol.
Coconut Water is More Healthy than Orange Juice - Much lower calories.
Coconut Water is Better than processed baby milk - It contains lauric acid, which is present in human mother's milk.
Coconut water is naturally sterile - Water permeates though the filtering husk.
Coconut water is a universal donor - Its identical to human blood plasma.
Coconut Water is a Natural Isotonic Beverage - The same level we have in our blood.
Coconut water has saved lives in 3rd world countries thru Coconut IV.
"Coconut water is the very stuff of Nature, biologically Pure, full of Natural Sugars, Salts, and Vitamins to ward off fatigue and is the next wave of energy drinks BUT natural", according to Mortin Satin, Chielf of the United Nation's Food & Agriculture Organization. Coconut water contains more potassium (at about 294 mg) than most sports drinks (117 mg) and most energy drinks.
Coconut water has less sodium (25mg) where sports drinks have around 41mg and energy drinks have about 200 mg.
Coconut water has 5mg of Natural Sugars where sports and energy drinks range from 10-25mg of Altered Sugars.
Coconut water is very high in Chloride at 118mg, compared to sports drinks at about 39mg.Data is based on a 100ml drink

gOOday rules

2007-07-29T13:26:00.000+05:30

1. TODAY I WILL NOT STRIKE BACK: If someone is rude, if someone is impatient, if someone is unkind...I will not respond in a like manner.
2. TODAY I WILL ASK GOD TO BLESS MY "ENEMY":If I come across someone who treats me harshly or unfairly, I will quietly ask God to bless that individual. I understand the "enemy"could be a family member, neighbor, co-worker, or a stranger.
3. TODAY I WILL BE CAREFUL ABOUT WHAT I SAY:I will carefully choose and guard my words being certain that I do not spread gossip.
4. TODAY I WILL GO THE EXTRA MILE:I will find ways to help share the burden of another person.
5. TODAY I WILL FORGIVE:I will forgive any hurts or injuries that come my way.
6. TODAY I WILL DO SOMETHING NICE FOR SOMEONE,BUT I WILL NOT DO IT SECRETLY:I will reach out anonymously and bless the life of another.
7. TODAY I WILL TREAT OTHERS THE WAY I WISH TO BETREATED: I will practice the golden rule - "Do unto others as I would havethem do unto me" - with everyone I encounter.
8. TODAY I WILL RAISE THE SPIRITS OF SOMEONE IDISCOURAGED:My smile, my words, my expression of support, can make the difference to someone who is wrestling life.
9. TODAY I WILL NATURE MY BODY:I will eat less; I will eat only healthy foods. I will thank God for mybody.
10. TODAY I WILL GROW SPIRITUALLY:I will spend a little more time in prayer today: I will begin readingsomething spiritual or inspirational today; I will find a quiet place(at some point during the day)!

sOme famOus persOnalities frOm manGalOre

2007-07-29T13:21:00.000+05:30

Aishwarya Rai (Aishwarya Bachchan):
Aishwarya Rai ( now Aishwarya Bachchan) was born on November 1, 1973 in Mangalore. Her father Krishnaraj Rai, a marine engineer, and mother Vrinda Rai, a home maker on 1 November 1973.She belongs to the Bunt community. The girl with the cutest eyes is a former miss world and termed as one of the most beautiful women on earth and is a three-time Filmfare Award-winning Indian actress. Rai is married to Indian actor Abhishek Bachchan and is daughter-in- law to Amitabh Bachchan and Jaya Bhaduri Bachchan. ============ ========= ========= ==
Sunil Shetty:Sunil Shetty: born 11 August 1961 is an Indian Bollywood actor. He was born in Mulki, near Mangalore.Sunil Shetty made his Bollywood debut in 1992 with the film Balwaan. The film was a success, largely due to some dangerous stunts he performed in the movie, without a double, and started his career. His breakthrough role came with the film Mohra (1994). The cool guy who is commanly refered as "ANNA" within his friends circle has acted in many action movies and is also a sucessfull businessman ============ ========= ========= =
Shilpa Shetty:Shilpa Shetty: (born 8 June 1975 in Mangalore, India) is a four-time Filmfare Award-nominated Indian film actress and Supermodel. Since making her debut in the film Baazigar (1993 ),
Shamita Shetty:Shamita Shetty (born 2 February 1979 - Mangalore) is an Indian actress. She is the younger sister of Bollywood actress Shilpa Shetty. She made her debut with the 2000 blockbuster Mohabbatein. Since Mohabbatein, she mostly found success in item numbers,She is the eldest daughter of Surendra and Sunanda Shetty, manufacturers of tamper-proof caps for the pharmaceutical industry, and her native language is Tulu although she can speak nearly ten other languages
============ ========= ========= ==Sneha Ullal: Sneha Ullal: born December 18, 1987 is a Bollywood film actress.Sneha Ullal, a Mangalorean born in Muscat, Sultanate of Oman, is a Bollywood actress of Indian origin and Hindu. She rose to stardom with her first movie Lucky opposite Salman Khan, who discovered her. She did her initial schooling at the Indian School Muscat. She then attended Durelo Convent High School in the suburbs of Bandra. Later, she went to MMK College, Mumbai, with Khan's younger sister Arpita, who told her brother about her. Indian media shot her to fame for her performance in Lucky. She bears an uncanny resemblance to Bollywood queen Aishwarya Rai. It is believed she got the role in Lucky because of her resemblance to Aishwarya Rai who was the girlfriend of Salman Khan. ( Ullal Famous Coastal place of Mangalore-Karnataka)
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Amrita Rao:Amrita Rao (born June 17, 1981) chitrapur north canara near Mangalore is an Indian model and Bollywood actress. Amrita was born to well-to-do Chitrapur Saraswat Brahmin family. She speaks English, Hindi, Marathi & Konkani
============ ========= ========= =Deepika Padukone:Deepika Padukone: (born 1986 in Mangalore, Karnataka) is an Indian supermodel. She is the daughter of former World badminton Champion Prakash Padukone. Deepika has been modelling appearances in print and television advertising campaigns for Liril soap, Close-Up toothpaste and Limca,She started by starring in the music video for Naam Hai Tera a song from the pop album Aap Ka Suroor, an independent album by popular singer-composer Himesh Reshammiya.
============ ========= ========= =Hansika Motwani:Hansika Motwani:Born in Mangalore, India, on August 9, 1991, former child artiste Hansika is the daughter of Pradeep Motwani and Mona Motwani. She has a brother by the name of Prashant Motwani. Although Hansika knows a number of languages, she mainly speaks Tulu and Hindi.She started her career as an child artist and went on to undoubtably become on of the best child artists the Indian Film and TV Industry has ever seen. She entered the film industry in the movie Yahoo where she acted as a child artist with Juhi chawla and Govinda the film though was delayed and never actually hit the silver screen, She played major roles in popular TV serials like Kyunki Saas Bhi Kabhi Bahu Thi, Desh Mein Nikla Hoga Chaand, Shaka Laka Boom Boom etc. She also kept appearing in a number of ad films which she love doing. She appeared in the commercials of popular brands like Samsung, Bournvita, Pepsi Hyundai Santro advert with Shahrukh khan. She acted in Rakesh Roshan's super hit film Koi Mil Gaya which starred Hrithik Roshan and Preity Zinta. She has also done films like Hawa and Escape from Taliban, Hum Kaun Hai etc.In the second inning as a mature artist she started her career as a heroine in Puri Jagannadh's Telgu film Desamuduru along with Alu Arjun. In this picture she played a role of crime reporter and fall in love with a Sanyasi. This film was very much popular because of the excellent performance by this talent. Hansika Motwani is now again in news with her playing the lead role in Himesh Reshammia's "Aap Ka Sarur- The real love story"
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Sandeep Chowta:Sandeep Chowta: is an Indian Bollywood music director. He has also sung some of his songs.Sandeep Chowta is from Mangalore. He started his Bollywood career with the movie Mast. He also sang the title track for the album. His father D K Chowta is a welknown writer who has won many academic awards.
============ ========= ========= = Shirish Kunder:Shirish Kunder born in Mangalore, he is an Indian editor and film director working in the Hindi Film Industry, also popularly known as Bollywood. He was an Electronics Engineer by profession and worked for Motorola. He graduated as an electronics engineer from SDM College of Engineering and Technology, Dharwad, KarnatakaHe then turned to directing and his directorial debut is titled Jaan-E-Mann, for which he also wrote the story, screenplay, dialogues, edited and composed the background music score.. He is married to well known choreographer Farha Khan.
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Daya Nayak:Daya Nayak is a sub-inspector with the Mumbai police force. He was born in Yennehole village near Karkala in South Canara – Mangalore,Karnataka. He is known for eliminating gangsters of the Mumbai underworld, acting on tip-offs from a well-developed intelligence gathering network. There are allegations that these shootouts, known as encounters, are staged. He is often referred to by the print media as an "Encounter Specialist" for this reason. He has shot dead 83 gangsters to date and arrested over 300 criminals. Daya Nayak belongs to the Rajapur Saraswat Brahmins(RSB) which mainly reside along the western coast of the state of Karnataka and Maharastra
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Ravi Shastri:Ravishankar ("Ravi") Jayadritha Shastri pronunciation (born 27 May 1962 in Mumbai (Bombay), India) is a former Indian cricketer. He was recently assigned the post of the coach of the Indian cricket team. , Shastri's family originally came from Mangalore in Karnataka but he was born and brought up in Mumbai, then called Bombay. His father, Jayadratha Shastri, was a doctor and the family had a strong academic tradition. It was only as a teenager that he took cricket up seriously .
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Guru Dutt:Guru Dutt (July 9, 1925 - October 10, 1964) His parents were Chitrapur Saraswats, originally settled at Panambur- Mangalore South Kanara district of Karnataka. Guru Dutt was an famous Indian film director, producer, and actor. He is most famous for making lyrical and artistic films within the context of popular Indian cinema of the 1950s, and expanding its commercial conventions, starting with his 1957 masterpiece, Pyaasa. ============ ========= =========
Vijay Mallya:
Vijay Mallya (born December 18, 1955) is an Indian businessman and Rajya Sabha MP. The son of Mangalorean( Bantawal) industrialist Vittal Mallya who later went to calcutta (Vittal Mallya son of army doctor Lt Col Bantwal Ganapathi Mallya) , he is the chairman of the United Breweries Group and Kingfisher Airlines, which draws its name from United Breweries Group's flagship beer brand
============ ========= ========
Devi Shetty:Dr.Devi Shetty : He is originally from the erstwhile Mangalore - South Kanara District of Karnataka state in India (now divided into Mangalore and Udupi District). After completing his graduate degree in Medicine and post-graduate work in General Surgery from Kasturba Medical College, Mangalore(Karnataka state), he trained in cardiac surgery at Guys Hospital in the United Kingdom. He gained valuable experience in heart operations in the West Midlands rotation. He returned to India in 1989 and initially worked at B.M. Birla Hospital in Kolkata in Eastern India. After some time, he moved to Bangalore and started the Manipal Heart Foundation at Manipal Hospital, Bangalore. He has many patients and admirers in Bangladesh and from all over the world, especially Southern Asia .
============ ========= =======George Fernandes :George Fernandes is from the coastal town of Mangalore, KarnatakaGeorge Fernandes (born 3 June, 1930) is a member of the 14th Lok Sabha of India. He represents the Muzaffarpur constituency of Bihar and is a member of the Janata Dal (United) (JD(U)) political party. He is a trade union activist, former defence minister in the NDA Government (1998-2004).
============ ========= =======
Upendra :
Upendra , popularly known as Uppi born 18 September 1967 Kota, Udupi – near Mangalore, Karnataka is a Kannada cinema director, actor and script writer. Born in a lower middle classs family, Upendra started his career off with film director Kashinath as a writer and an assistant director. His first directional venture was 'Tharle Nanmaga'. In the late 90's he broke into the scene with the extremely violent Om, which also starred actual Bangalore gangsters. He followed this up with A, in which he starred.============ ========= =========
Gurukiran:Gurukiran or Gurukiran shetty is noted music director of Kannada film industry. He started his career as a music director of Kannada movie "A" directed and acted by Upendra.The music won hearts of Kannadigas all over the world. His music for movie Upendra further consolidated his position in Kannada movie industry. He is native of Mangalore and his mother tongue is Tulu. He has also acted in several movies in side (character) roles and also sung several songs. He is popular in Kannada cinema for his foot tapping musical score .
============ ========= =========
Dr. B. R. Shetty :Dr. B. R. Shetty - Founder Partner, Managing Director & CEO of NMC.born in Udupi near MangaloreDr. Shetty has been providing community services as Chairman of Abu Dhabi Indian School; President of Abu Dhabi Cricket Council and Managing Director of Abu Dhabi Cricket Control Board; founder and president of numerous Indian business and cultural organizations; Founder Patron of Toastmasters International in the United Arab Emirates; Founder and Vice President of the Swiss Business Council and Member of the Executive Panel of Dubai's Pharmaceutical and Health Equipment Trading Business Group under the Dubai Chamber of Commerce and Industry.
============ ========= ========M.V Kamath:Madhav Vittal Kamath is born in Mangalore he is a former chairman of Prasar Bharati and a leading columinist of India.Mr. Kamath worked as the Editor of Sunday Times for two years (1967 - 69) and then rejoined Times as the Washington Correspondent for nearly 10 years (1969- 78). He has also served as editor of Illustrated weekly of India.
============ ========= ========= =
Raadhika :Raadhika is a veteran South Indian actress born in Mangalore. She has acted in Tamil, Telugu and Hindi movies. ============ ========= ======== Rev Fr.Lawrence John Saldanha:
(Archbishop of Lahore, Pakistan)Rev Fr.Lawrence John Saldanha was born in Mangalore, India on 12 Jun 1936. He received his religious training at the Christ the King seminary in Karachi and was ordained a priest in Lahore, Pakistan on 16 Jan 1960. For many years he served as the Rector of the Christ the King seminary. On 24 Apr 2001 he was appointed Archbishop of Lahore by Pope John Paul II. He is the President of the Catholic Bishops' Conference of Pakistan .============ ========= =====

water

2007-07-12T00:11:00.000+05:30

Very interesting WATER
#1. 75% of Americans are chronically dehydrated. (Likely applies to half the world population)
#2. In 37% of Americans, the thirst mechanism is so weak that it is mistaken for hunger.
#3. Even MILD dehydration will slow down one's metabolism as 3%.
#4. One glass of water will shut down midnight hunger pangs for almost 100% of the dieters studied in aUniversity of Washington study.
#5. Lack of water, the #1 trigger of daytime fatigue.
#6. Preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of sufferers.
#7. A mere 2% drop in body water can trigger fuzzyshort term memory, trouble with basic math, and difficulty focusing on the computer screen or on a ! printed page.
#8. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%., and one is 50% less likely to develop bladder cancer. Are you drinking the amount of water you should drink every day?
COKE
#1. In many states the highway patrol carries two gallons of Coke in the trunk to remove blood from the highway after a car accident.
#2. You can put a T-bone steak in a bowl of Coke and it will be gone in two days.
#3. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the "real thing" sit for one hour , then flush clean. The citric acid in Coke removes stains from vitreous china.
#4. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
#5. To clean corrosion from car battery terminals: pour a can of Coca-Cola over the terminals to bubble away the corrosion.
#6. To loosen a rusted bolt: Apply a cloth soaked in Coca-Cola to the rusted bolt for several minutes.
#7. To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
#8... To remove grease from clothes: Empty a can of Coke into the load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains. It will also clean road haze from your windshield.
FOR YOUR INFORMATION:
#1. the active ingredient in Coke is phosphoric acid. It will dissolve a nail in about four days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase of osteoporosis.
#2. To carry Coca-Cola syrup! (the concentrate) the commercial trucks must use a hazardous Material place cards reserved for highly corrosive materials. #3. The distributors of Coke have been using it to clean engines of the trucks for about 20 years!
Now the question is, would you like a glass of water? or Coke? Quick! send this helpful info on to your friends health conscious or not!!!!
Seemanth's

The Sacred Plant - Tulsi

2007-07-09T08:05:00.000+05:30

Holy Basil- Tulsi

Tulsii – the Indian Basil plant often grown in the courtyards of Hindu families, is a revered symbol of worship in the Hindu religious tradition. The name 'Tulsi' dennotes "the incomparable one". Traditional Hindus worship this holy plant every morning and evening as a ritual.

Tulsi grows wild in the tropics and warm regions. It is a branched, fragrant and erect herb plant attaining a height of about 75 to 90 cms when mature. Its aromatic leaves are round-shaped, growing up to 5 cms long with the margin being entire or toothed. The Tulsi flowers are small, reddish-purple in color, present in small compact clusters on cylindrical spikes. The fruits are small and the seeds are reddish-yellow in color.

The Tulsi plant with light green leaves is called Shri / Rama Tulsi and the plant variety with dark red leaves is called Krishna or Shyama /Manjari Tulsi. The extracts (juice/oil) of the Shri / Rama Tulsi plant is widely used for its Ayurvedic medicinal value. The juice of leaves, or a concoction, called Jushanda, is a kind of tea, giving relief in common cold, fever, bronchitis, cough, digestive complaints, etc. Marked by its strong aroma and astringent taste, Tulsi is also known as "the elixir of life" as it promotes longevity. The plant's extracts can be used to prevent and cure many illnesses and everyday ailments like common cold, headaches, cough, flu, ear-ache, fever, colic pain, digestive disorders, etc.

This sacred Basil, Ocimum Sanctum, is a fragrant, medicinal plant that also keeps away mosquitoes and flies. It offers a herbal remedy for serious ailments like inflammation, heart disease, various forms of poisoning, malaria, diabetes, hepatitis and psychosomatic stress disorders because of its anti-bacterial, anti-fungal and anti-viral properties.

The Krishna / Shyama Tulsi plant is widely used for everyday worship in all Hindu Brahmin families. Many Hindu households have a Tulsi plant in the courtyard, grown in a specially built structure, having images of deities installed on all four sides, and an alcove for a small earthen oil lamp. Some households can even have up to a dozen Tulsi plants on the verandah or in the garden forming a Tulsi-Van or Tulsi-Vrindavan - a miniature basil forest. Places that tend to inspire concentration and places ideal for worship, according to the Gandharva Tantra, include "grounds overgrown with Tulsi plants". The Tulsi Manas Mandir at Varanasi is one such famous temple, where Tulsi is worshipped along with other Hindu Gods and Goddesses. Vaishnavites or Believers of Lord Vishnu worship the Tulsi leaf because it's the one that pleases Lord Vishnu the most.

The story of Lord Krishna has it that when Krishna was weighed in gold, not even all the ornaments of Satyabhama could outweigh him. But a single Tulsi leaf placed by Rukmini on the pan tilted the scale.

In the Hindu mythology, Tulsi is very dear to Lord Vishnu. Tulsi is ceremonially married to Lord Vishnu annually on the 11th bright day of the month of Kartika in the lunar calendar. This festival continues for five days and concludes on the full moon day, which falls in mid October. This ritual, called the 'Tulsi Vivaha' inaugurates the annual marriage season in India.

Hindu Mythological Tales narrate that Tulsi, a destitute woman, was accused of infidelity and shunned by all. Finding no shelter in the world, she turned to Vishnu for help. But the gates of Vaikuntha (Vishnu’s Abode) were shut on her as Vishnu’s Consort Lakshmi refused to let her in.
Tulsi stood in the courtyard of Vishnu’s abode, under the open sky, helpless and humiliated. Her feet turned into roots, her arms sprouted leaves, and she turned into a delicate yet wild plant, her fragrance spreading all around.

Lord Vishnu said: “By not abandoning her devotion to me, despite all odds, Tulsi has become my beloved, ‘Vishnupriya’. She should be treated with dignity at all times - not as an unchaste woman, but as a venerable housewife, a ‘Sumangali’. No worship of Vishnu is complete without an offering of Tulsi sprigs.
And so the Tulsi plant is nurtured in the courtyard of every house, and is identified as Vishnu’s Vrinda or Krishna’s Radha, women whose devotion for the Lord, though unrequited, never waned. Thus, Tulsi is seen as Lakshmi’s co-wife for her unconditional devotion to Vishnu, but as Laksmi is very jealous of her, she resides in the home whereas Tulsi remains in the courtyard.

Another story goes that Tulsi was the paramour of Lord Vishnu. Out of Jealousy, Lakshmi cursed her into becoming a plant and the Lord transformed himself into the sacred Shalagrama Stone to keep her company. The Shalagrama is a small stone, an ammonite, a fossil genus of marine cephalopod, considered to be a natural representation of Lord Vishnu. Shalagramas are found in the Gandak river of Nepal. They are usually black or dark green colored, round or oval in shape, striated with tree-like markings. The curves of the striations signify the various forms / reincarnations of Vishnu. The worship of Shalagrama doesn’t involve elaborate prayer rituals. It is kept wrapped in a cloth, often bathed and perfumed. Its very presence in a home bestows health, wealth and happiness on its inhabitants.

By convention, the Tulsi Leaf is not offered to Shiva, just as Bel Leaves, dear to Shiva, are not offered to Vishnu. Tulsi leaves are also not offered to Goddess Lakshmi as she was once annoyed during her love-sport with Vishnu, when his attention got diverted towards Tulsi.
Necklaces of Tulsi Beads are used as Rosaries while chanting the name of Lord Vishnu. These are kept in special cloth bags to prevent their contamination.

Thus, Tulsi – The Courtyard Plant is not only a symbol of sacred virtue in Hindu religion, it is also well-known and well-used as a medicinal herb for curing human ailments, as an alternative therapy in Ayurveda.

IN NEWS

2007-07-03T11:52:00.000+05:30

IN NEWS

Vote for Taj Ramesh Shah, a micro-artist, shows his thumb painted with a miniature replica of Taj Mahal in Siliguri. Shah has painted the miniature replica with black ink on his thumb as part of a campaign to make India's most famous monument, which is in the running to be voted as one of the seven new Wonders of the World. The monument is now among the top ten of the list, before the announcement of results on July 7. (Reuters Photo)
The great man of China Bao Xishun, (right), listed by the Guinness Book Of World Record as the tallest living man, walks with his bride in China. Xishun is 7 feet, 9 inches tall. (Reuters Photo)
Back home Indian fisherman line up after their release at the Pakistan-India Wagah checkpost. Pakistan released 50 Indian fishermen on July 01, who were caught poaching in its territorial waters. The release of the Indian fishermen is part of a deal between the nuclear-armed neighbours to swap civilian detainees. Some 357 Indian fishermen are still in Pakistan, while more than 300 Pakistanis are believed to be detained in India. (AFP Photo)
Champ in tears Lorena Ochoa of Mexico (left) wipes her tears as she and fellow runner-up Angela Park attend the trophy ceremony at the US Women's Open Championship in North Carolina. Ochoa and Park finished 2 strokes behind champion Cristie Kerr. (AFP Photo)
The meltdown This is what remains at the shrine of Amarnath in Kashmir where the main ice shiva lingam has melted down completely due to the rise in temperature. (PTI Photo)
All smiles Students of Modern School, Barakhamba Road in a jubilant mood as schools reopened after summer vacations in Delhi. (TOI Photo)
Gagging the protests Police drag and arrest a Socialist Unity Centre of India (SUCI) activist during a protest in Kolkata. The activists were demanding exemplary punishment for the accused in the alleged rape and murder of Tapasi Malik at Singur. (AP Photo)
Commendable show BELFAST, JULY 01 (AFP): Yuvraj Singh's unbeaten 61 helped India clinch an edge-of-the- seat thriller and beat South Afica by six wickets for a rare cricket series triumph abroad on Sunday. Chasing 149 to win in 31 overs in the rain-curtailed series decider, India faltered and fumbled before picking up themselves to reach 152 for four in 30.2 overs.Yuvraj top scored with unbeaten gutsy innings of 61 off 85 balls that included six boundaries besides a six, while Rahul Dravid contributed 36. After Dravid left the scene (108-4), Yuvraj and Mahendra Singh Dhoni (not out 14) put their heads down to negotiate the daunting run-a-ball chase. (AFP Photo)

Baapu Ne Bola Hai.......

2007-07-02T20:08:00.000+05:30

Baapu Ne Bola Hai.......

"Agar koi tumhari salary na increase kare , tumhe promotion na de,
tum kam karte raho....
sirf kam hi nehi zada kam karo......
promotion ki ummed na karo.......
Dekhna, Uski aatma ek din jaroor jaagegi.
Aur vo tumhe salary hike aur promotion zaroor dega"
Aur agar fir bhi koi salary hike aur promotion nahi mile ,
to uske paas jana, use ek Guldasta dena.... aur kehna.......

i am resigning, others will also do the same
if u dont ,,,,,

2007-07-02T20:05:00.000+05:30

Mural Painting of Kerala

Kerala stands next to Rajasthan in having the largest collection of murals based on puranic
(ancient Indian mythology) themes. The murals of Kerala bear the stamp of uniqueness in aesthetic composition and techniques.

Most of these were painted between 15th and 19th centuries, many even date backs to 8th century AD. The temples and palaces of Kerala are invariable sagas of Hindu gods and visual poems of their heroic deeds

It took a lot of dedication and devotion to create these visual wonders.Thepigments ,gum,brushes etc are all taken from plants or natural minerals.

Frequently used pigments in Kerala are saffron-red, saffron-yellow, green, red, white,
blue, black, yellow and golden yellow.

The oldest murals of Kerala are found in the Thirunandikkara Cave temple now a
part of Kanyakumari district of the neighbouring state of Tamilnadu.
The largest mural panel in Kerala - the Gajendra Moksha - is at Krishnapuram Palace
near Kayamkulam in Alappuzha district.

Extensive murals depicting scenes from the Hindu epics, the Ramayana and the Bhagavatha are preserved at the Mattancherry Palace, Ernakulam district. The murals of the Shiva temple in Ettumanoor provide insight into the earliest forms of Dravidian mural art.

One can say that the tradition of painting on walls began in Kerala with the pre-historic rock paintings found in the Anjanad Valley of Idukki district. Archeologists presume that these paintings belong to different periods from upper Paleolithic period to Early historic period. Rock engravings dating to the Mesolithic period have also been discovered in two regions of Kerala, at Edakkal in Wayanad and at Perimkadavila in Thiruvananthapuram district.
A close study of the mural art of Kerala will prove to be valuable in understanding the State’s art and cultural tradition. It was a tradition that was nor averse to incorporate the best of the diverse cultural and aesthetic influences that it was open to. But alongside it was also able to retain and preserve its own individuality

2007-07-02T15:30:00.000+05:30

banana my love

2007-07-02T15:27:00.001+05:30

HIV: How to Avoid Infections If You're HIV Positive
Take care of yourself
If you are HIV positive, you need to take very good care of yourself. Be sure to eat a balanced diet, exercise if your doctor says you can, and get plenty of rest. You can also take steps to keep yourself from getting infections or diseases that are more common in people who have HIV.

Practice "safer sex"
Use a condom every time you have sex. A latex condom will help protect you and your partner and will reduce your risk of getting herpes, papillomavirus, or a new strain of HIV that might be resistant to antiretroviral drugs. To reduce your risk of getting intestinal infections, avoid sex that results in oral exposure to feces (oral-anal contact).

Certain activities or jobs, such as working in homeless shelters, hospitals, clinics, nursing homes or prisons, can increase your risk of exposure to tuberculosis (TB). Talk with your doctor about where you work. Your doctor can decide if you should be tested for TB and how often.Parents of children in day care and people who provide child care are at increased risk of getting cytomegalovirus (CMV) infection, cryptosporidiosis, hepatitis A and giardiasis from the children. The risk can be reduced by good hygiene practices, such as always washing your hands after changing diapers and after touching urine or saliva. If your child has HIV, tell the people who help care for your child.If you work with animals (for example, veterinary work or working at a pet store, farm or slaughterhouse) , you may be at higher risk for infections like cryptosporidiosis, toxoplasmosis, salmonellosis, campylobacteriosis or Bartonella infection. The risk of getting these infections probably isn't high enough for you to give up your job. But you should take the following special precautions:
Avoid contact with young farm animals, especially those that have diarrhea.
Wash your hands after gardening or other contact with soil.
If you live where histoplasmosis is common, avoid activities like cleaning chicken coops, exploring caves or disturbing the soil under bird-roosting sites.
If you live where coccidioidomycosis is common, avoid exposure to disturbed soil, such as excavation sites or dust storms.
Pet precautions
Although owning a pet may have risks for people who have HIV, many of the risks can be avoided. Pets provide emotional benefits, so don't be hasty about deciding to give up your pet. The following are some steps to keep you and your pet healthy:
Take your pet to the vet right away if it gets diarrhea. Your vet will want to find out if the diarrhea is caused by a germ that might be harmful to you. If possible, have a friend take care of your pet when it has diarrhea.
Always wash your hands after handling your pet, especially before you eat. Avoid contact with your pet's feces. If your child has HIV, make sure your child washes his or her hands after playing with the pet.
If you want to get a new dog or cat, the animal should be at least 6 months old and it shouldn't have diarrhea. This reduces your risk of cryptosporidiosis.
Be careful about where you get your pet. Some pet-breeding facilities, animal shelters or pet stores have better hygiene than others.
Avoid stray animals. If you decide to adopt a puppy or kitten, your vet should check the pet to be sure it doesn't have a germ that you could get.
If you have a cat, the litter box should be cleaned every day, preferably by someone who doesn't have HIV and isn't pregnant. Keep your cat inside, and don't let it hunt. Don't feed it raw or undercooked meat. Avoid the kind of play that may result in cat scratches or bites. If you do get bitten or scratched, wash the site right away. Never let your cat lick an open scratch or wound on your body.
Flea control is an effective way to help keep you and your cat or dog healthy.
Limit your contact with reptiles (such as snakes, lizards, iguanas and turtles) to reduce your risk of salmonellosis. Wear rubber gloves if you must clean an aquarium or a birdcage. Avoid contact with exotic pets such as monkeys.
Food and water precautions
The following are some things that you can do to avoid getting sick from food or drinking water:
Avoid eating raw or undercooked eggs (including foods that may contain raw eggs, like cookie dough, some preparations of hollandaise sauce, Caesar salad dressing and mayonnaise).
Avoid raw or undercooked poultry, meat and seafood, and dairy products that haven't been pasteurized. Cook poultry and meat until it isn't pink in the middle. The internal temperature of cooked beef should be at least 170°F. For poultry, the internal temperature should be at least 180°F.
Wash fruits and vegetables carefully before you eat them.
Wash your hands, cutting boards, counters and knives with soap and water after they come in contact with uncooked foods, especially uncooked meat.
If you are severely immunosuppressed and want to reduce your risk of listeriosis (an uncommon disease), be careful about soft cheeses and ready-to-eat foods, like hot dogs and cold cuts from the deli. Before you eat hot dogs and cold cuts, reheat them until they are steaming.
Never drink water directly from lakes and rivers. Avoid swimming in water that might have human or animal feces in it. Avoid swallowing water while swimming or during other recreational water activities.
If your city has an outbreak of waterborne disease or some other reason for a "boil water" advisory, boil your water for 1 minute before you use it for drinking or brushing your teeth. Or use personal-use water filters or bottled water.
Although it isn't necessary to boil tap water if there is no "boil water" advisory in effect, you may want to. Talk with your doctor about this, since avoiding tap water completely can be inconvenient and expensive.
If you choose to avoid tap water completely, remember that ice made from contaminated water may also cause infection, as can fountain beverages served in public places.
Bottled or canned carbonated soft drinks are safe to drink. Noncarbonated soft drinks and fruit juices that do not require refrigeration until after they are opened also are safe. Frozen fruit juice concentrate is safe if you reconstitute it with water from a safe source.
If you drink fruit juice that is sold refrigerated, not frozen, drink only juices that are labeled "pasteurized. " Make sure you keep them refrigerated too. Other pasteurized beverages and beer are also considered safe to drink, although no data are available about the safety of wine.
Travel tips
Travel may be riskier for HIV-infected people, especially if their immunosuppression is severe. Travel to developing countries may put you at higher risk of foodborne and waterborne illnesses than traveling in the United States. Talk with your doctor before you travel.
Remember to be very careful with food and drinks. Avoid ice, raw vegetables and fruits, tap water, raw or undercooked seafood or meat, milk and dairy products, and food bought from street vendors.
Items that are generally safe include steaming-hot foods, fruits that you peel yourself, bottled (especially carbonated) beverages, hot coffee or tea, beer, and water that has been boiled for 1 minute.
Treating water with iodine or chlorine may not be as effective as boiling it, but treated water can be used with a portable water filtration unit when boiling isn't practical.
Although some studies have shown that medicine to prevent traveler's diarrhea may reduce the risk, none of the studies have specifically included HIV-positive patients.It isn't generally recommended that you take medicine to prevent an upset stomach or diarrhea before traveling, but you may want to talk with your doctor about this. You should bring an antibiotic with you in case you do get diarrhea. See a doctor right away if your diarrhea is severe and doesn't get better with medicine, if you have blood in your stool, if you get dehydrated, or if you have a fever (with or without chills).Avoid direct skin contact with soil or sand, especially if it's likely the soil may be contaminated with animal feces. Wear shoes and protective clothes. Sit on a towel if you go to a beach.Talk with your doctor about the vaccinations you need before your trip. Many vaccinations are okay for people who have HIV, but some common vaccinations shouldn't be used in people who have HIV. If you can't have certain vaccinations, your doctor may need to give you special instructions. Your doctor will also want to talk with you about avoiding exposure to fungal infections and protozoal infections, depending on where you want to travel.

Beauty Secrets

2007-07-02T14:57:00.001+05:30

Beauty Secrets
For attractive lips,
speak words of kindness.
For lovely eyes,
seek out the good in people.
For a slim figure,
share your food with the hungry.
For beautiful hair,
let a child run his fingers through it once a day.
For poise, walk with the knowledge
you never walk alone.
We leave you a tradition of the future.
The tender loving care of human beings
will never become obsolete.
People, even more than things, have to be restored, renewed, revived, reclaimed, redeemed and redeemed and redeemed.
Never throw anyone away.
Remember, if you ever need a helping hand,
you'll find one at the end of your arm.
As you grow older, you'll discover that you have two hands - one for helping yourself,
the second for helping others.
You've great days still ahead of you.
May there be many of them.

2007-07-02T13:27:00.000+05:30

Is India Sleeping???? Please read this article from BBC http://news. bbc.co.uk/ 1/hi/world/ south_asia/ 6762755.stm TAJ AT 14th Position (Only 0.7% Votes)Hello Every One......... ........ This Message Is For Only True Indians. If You Love Your Country Then Only Read This Message Further..... .....============ ========= ========= ========= ======So Now The News Is That These Days People Around The World Are VotingTo Select New 7 (Seven) Wonders.Because Of Less Voting By Lazy Indians Our TAJ MAHAL is at 14thPosition (Only 0.7% Votes).TAJ Is Pride Of India. I Want That You Vote For TAJ And IncreaseThe Vote%, So That Our TAJ Get Place In 7 Wonders. If You Have Already Voted Then Forward This To Your Friends Indian as well as OthersCountries.Who Ever Get This Message Arrange 100 Votes In Favour Of TAJ MAHAL.Make It A Mission Wake Up IndiansLAST DATE IS 7th JULY
Bollywood star Aishwarya Rai supports the Taj for its symbolism of love

Welcome to the election of the New 7 Wonders of the World
Just send mail to Google n7w Election gateway
Just clink on below link and press 'Send'
VOTE FOR TAJ
The New 7 Wonders of the World will be announced during the Official Declaration ceremony in Lisbon, Portugal on Saturday, July 7, 2007 - 07.07.07.
PLZ PLZ PLZ PLZ PLZ......... ......... ......... ......... .PLZ vote for taj
3 crores votes still needed
Please forward this mail to maximum people and lets help our TAJ MAHAL.

2007-07-01T14:31:00.000+05:30

Onam

Onam is one of the greatest festivals of Kerala. It is the festival, which the keralites celebrate unitedly without the difference of caste and religion. Onam is a time for sports and festivities and in Kerala where one third of the area is low lying, covered with canals, lakes and backwaters; the people take to their boats and country crafts to celebrate. Colourful aquatic festivals are organized along the sacred rive Pamba.After three months of heavy rains, the sky becomes a clear blue and the forests a deep green. The brooks and streams come alive, spitting forth-gentle white foam, the lakes and rivers overflow and lotuses and lilies are in full bloom. It is time to reap the harvest, to celebrate and to rejoice. The harvest festival of Onam corresponds with the Malayalam New Year, Chingam.
Onam is the most important harvest festival of Kerala and is an attraction for thousands of people within and outside the state. Ranging from four days to ten days, all the activities during this season are cantered around worshipping, music, dances, sports, boat races and good food. It is celebrated in the Malayalam month Chingam (ending of August and beginning of September). Onam is a harvest festival, and celebrates the bounty of nature after a year of hard labour. Elaborate procession of Trichur and spectacular snake boat races on River Pampa mark the merry-making nature of the festival. Women dress up in new saris and heavy jewellery and make elaborate and intricate designs of 'rangolis' (with coloured rice paste) and 'pookkalam' (with flowers) in front of their homes.
Onam is a celebration of Ten days. People put flower mats in front of their houses, to welcome the King. There will be competition for the laying of flower mats; Keralites all over the world will be celebrating these ten days will pomp and gaiety. They will wear new dresses, will be visiting almost all temples which they can, they will be performing lot of dances like Thiruvathira kali Thumbi Tullal etc. to name a few and the most important thing is the grant lunch they will be having on the Thiuruvonam day. Which is also called the Fourth Onam. Whatever may happen they will not miss the Grant lunch. There is a saying in Malayalam that "Kanam Vittu Onam Unnanam" which means, "We should have the Thiruonam lunch even if we have to sell all our properties". They give that much importance to the lunch on the Thiruonam day.

Legend
A long time ago, an Asura (demon) king called Mahabali ruled Kerala. He was a wise, benevolent and judicious ruler and beloved of his subjects. Soon his fame as an able king began to spread far and wide, but when he extended his rule to the heavens and the netherworld, the gods felt challenged and began to fear his growing powers. Presuming that he might become over-powerful, Aditi, the mother of Devas pleaded with Lord Vishnu to curtail Mahabali's powers. Vishnu transformed himself into a dwarf called Vamana and approached Mahabali while he was performing a yajna and asked for alms. Pleased with the dwarf Brahmin’s wisdom, Mahabali granted him a wish. The Emperor's preceptor, Sukracharya warned him against making the gift, for he realized that the seeker was no ordinary person. But the Emperor's kingly ego was boosted to think that God had asked him for a favour. So he firmly declared that there is no greater sin than going back on one's promise. He kept his word.
The Vamana asked for a simple gift — three paces of land — and the king agreed to it. Vishnu in the guise of Vamana then increased his stature and with the first step covered the sky, blotting out the stars, and with the second, straddled the netherworld. Realising that Vamana's third step will destroy the earth; Mahabali offered his head as the last step. Vishnu's fatal third step pushed him to the netherworld, but before banishing him to the underworld Vishnu granted him a boon. Since he was attached to his kingdom and his people, he was allowed to return once a year from exile. Onam is the celebration that marks the homecoming of King Mahabali. It is the day when a grateful Kerala pays a glorious tribute to the memory of this benign king who gave his all for his subjects.
Another LegendAnother legend has it that King Mahabali was a devout worshipper of Lord Vishnu. He was sincere, honest, just and a good ruler. But he had one weakness — ego. And to eradicate his pride and redeem his beloved devotee of this one sin, Vishnu came to earth in the form of a dwarf Brahmin named Vamana.
The king in his pride asked the Brahmin what he wanted for he could give anything. Vamana asked for three paces of land and the king agreed. To make Mahabali realise that he was a puny creature in front of God's universal stature, Vishnu himself had taken Avatar of Vamana and was testing his ability. Mahabali, who was a man of principles, realized God's purpose and offered his head for Vamana's footstep, as he was sent to another world. This fatal step proved a blessing in disguise for the good king — the foot salvaged and released him from the recurrent cycle of birth and death. That is why Onam is celebrated by wearing new clothes and resolving to lead a new life of truth, piety, love, and humility.
RitualsOnam is a festival of festive celebrations. New clothes are bought on this day and people indulge themselves in dances and sports. The number of days of the festival range from four to ten days, depending on the region. The children and the youth join in the mirth of the season and set about collecting flowers early morning to decorate the yards of their houses for the ten days of the festival, starting from Atham to Thiruvonam. The native flower carpet known as 'onapookalam' is the highlight of these decorations and there are specifications of the type of flowers to be used on each day of the festival. Today the artistic and skilful decoration of the traditional 'pookkalams' is being lost into obscurity.
On the day of Utradam, ninth day since the beginning of the festival, houses are well cleaned and decorated and gala feasts are arranged. Then the images of deities and cones made up of sticky clay painted red are placed there. They are known as 'Trikkakara Appan'. These images are adorned with lines tastefully drawn with rice flour mixed with water and then they are worshipped. After the 'puja', the male members raise loud rhythmic shouts of joy known as 'Aarppu Vilikkukal'.
The next day is the main day of Onam where new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependants and hangers-on present the fruits of their labour, such as vegetables and coconut oil to 'Karanavar', the eldest member of the Tarawad in a ritual called 'Onakazhcha' . In return, they are treated with a sumptuous feast on the main day of Onam. It is also customary for the village artisans to present the Karanavar of each Nayar Tarawad, a specimen of his handiwork in return of the presents of cloth or rice.
CelebrationsAt Aranmulla, where there is a temple dedicated to Lord Krishna and Arjuna, thousands of people gather on the banks of the river Pamba to witness the exciting Snake Boat races. Nearly 30 chundan vallams or snake boats participate in the festival. Owned by villages bordering the river from the hills to the low lying plains- a stretch of about 40 kilometres - these boats are steered by oarsmen dressed in white dhotis and turbans. Singing traditional boat songs, the oarsmen splash their oars into the water to the rhythm of the songs. They guide their boats to cruise along, seemingly like a fish on the move. The golden lace at the head of the boat, the flag and the ornamental umbrella at the centre make it a spectacular show of pageantry. Though ostensibly a competitive event, the festival is more a visual extravaganza.
To date on the eve of Thiru Onam the boat Palliodam floats down from Katoormana to the accompaniment of blowing of conch shells, music and drum beating. Torches are lit and snake boats accompany the procession. The colourful boat festival is held on Uthruttathi or the fifth day after Thiru Onam. Each snake boat belongs to a village along the banks of the river Pamba and is worshipped like a deity. Only men are allowed to board or even touch a boat and that just barefoot. Every year the boat is oiled mainly with fish oil, coconut shell, and carbon, mixed with eggs. The black mixture keeps the wood strong and the boat slippery in the water. Annual repairs are carried out lovingly by the village carpenter and people take pride in their boat, which represents their village and is named after it.
Tradition demands that the Nambudiri Brahmin be at the main rudder oar about 12 feet long. There are four main oarsmen who control the movement of the boat. And in minutes the boat can turn around just by the twist of the hand by the chief oarsman. In the old days the villagers used to sit in the boat in order of their castes but today the order is changing though a certain pattern can still be distinguished. Everyone- the carpenter, the barber, the goldsmith, the blacksmith as well as the agricultural labourers - all have a place on the boat. And in close harmony and magnificent synchronization they pull at the oars. In Trichur, a vibrant procession with resplendently caparisoned elephants is taken out.Pulikali, also known as Kaduvakali is a common sight during Onam season.During onam season, prformers paint their bodies in bright yellow, red and black spots and lines to resemble tigers, and dance to the loud beats of percussion instruments like udukku and thakil.
One remarkable thing about Onam is that it is celebrated by all, not only Hindus but also by Christians and Muslims who are living in Kerala. It is one festival that unites all people regardless of race and religion.

What are foodborne illnesses?

2007-06-30T15:02:00.000+05:30

What are foodborne illnesses?

Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die.

What are the causes of foodborne illnesses?

Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they don’t produce a bad odor or change the color or texture of the food. Freezing food slows or stops bacteria’s growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria.

What are the symptoms of foodborne illnesses?

In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include

abdominal cramps
nausea
vomiting
diarrhea, which is sometimes bloody
fever
dehydration

What are the risk factors of foodborne illnesses?

Some people are at greater risk for bacterial infections because of their age or an unhealthy immune system. Young children, pregnant women and their fetuses, and older adults are at greatest risk.

What are the complications of foodborne illnesses?

Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death. HUS is a rare disorder that affects primarily children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. A child may become infected after consuming contaminated food or beverages, such as meat, especially undercooked ground beef; unpasteurized juices; contaminated water; or through contact with an infected person.

The most common symptoms of HUS infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 5 to 10 days after the onset of illness. This disease may last from 1 to 15 days and is fatal in 3 to 5 percent of cases. Other symptoms of HUS include fever, lethargy or sluggishness, irritability, and paleness or pallor. In about half the cases, the disease progresses until it causes acute renal failure, which means the kidneys are unable to remove waste products from the blood and excrete them into the urine. A decrease in circulating red blood cells and blood platelets and reduced blood flow to organs may lead to multiple organ failure. Seizures, heart failure, inflammation of the pancreas, and diabetes can also result. However, most children recover completely.

See a doctor right away if you or your child has any of the following symptoms with diarrhea:

High fever—temperature over 101.5°, measured orally
Blood in the stools
Diarrhea that lasts more than 3 days
Prolonged vomiting that prevents keeping liquid down and can lead to dehydration
Signs of severe dehydration, such as dry mouth, sticky saliva, decreased urination, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing rate
Signs of shock, such as weak or rapid pulse or shallow breathing
Confusion or difficulty reasoning

How are foodborne illnesses diagnosed?

Your doctor may be able to diagnose foodborne illnesses from a list of what you’ve eaten recently and from results of appropriate laboratory tests. Diagnostic tests for foodborne illnesses should include examination of the feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.

How are foodborne illnesses treated?

Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic symptoms should seek medical attention.

In the most severe situations, such as HUS, hospitalization may be needed to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Dialysis may be needed until the kidneys can function normally. Blood transfusions also may be needed.

How are foodborne illnesses prevented?

Most cases of foodborne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this temperature range.

Follow these tips to prevent harmful bacteria from growing in food:

Refrigerate foods promptly. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
Cook food to the appropriate internal temperature—145° F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses.
Prevent cross-contamination . Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from all ready-to-eat foods.
Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals.
Wash utensils and surfaces before and after use with hot, soapy water. Better still, sanitize them with diluted bleach—1 teaspoon of bleach to 1 quart of hot water.
Wash sponges and dish towels weekly in hot water in the washing machine.
Keep cold food cold and hot food hot.
Maintain hot cooked food at 140°F or higher.
Reheat cooked food to at least 165°F.
Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
Never let food marinate at room temperature—refriger ate it.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
Do not pack the refrigerator. Cool air must circulate to keep food safe.

For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.

What is food irradiation?

Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria to control foodborne illnesses. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through food leaving no residue. Food irradiation is approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you’re using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illnesses—through proper refrigeration and handling—to safeguard against any surviving organisms. If you are traveling with food, make sure perishable items such as meats are wrapped to prevent leakage. Be sure to fill the cooler with plenty of ice and store it in the car, not the trunk. If any food seems warmer than 40°F, throw it out.

2007-06-30T14:59:00.000+05:30

Kerala Temple Architecture

Temple architecture in Kerala is different from that of other regions in India. Largely dictated by the geography of the region that abounds in forests blessed with the bounties of the monsoons, the structure of the temples in Kerala is distinctive. The roofs are steep and pointed, and covered with copper sheets. The Kerala roof resembles those found in the Himalayan regions and those in East Asia

The shape of the roof is in accordance with the plan of the sanctum below. With a circular plan, one sees a conical roof, while with a square plan the roof is pyramidal. The roof is constructed with wood and is covered with copper plates. Most of the temples seen in Kerala today, have undergone several phases of renovation, given the perishable nature of the construction materials.

The central sanctum of a Keralite temple is referred to as the Sree Kovil. It is surrounded by a cloistered prakara, pierced at one or more cardinal points with a gopuradwara. The cloistered prakaram has a namaskara mandapam located directly in front of the sanctum. This prakaram also houses subsidiary shrines. A kitchen is located in the south eastern corner of ths cloistered prakaram. The mukha mandapam is integrated with the gopura entrance. The flagstaff or dwaja stambham is located outside of the dwajastambham. The balipitham may be located in the mukhamandapam or in the outer courtyard. The outer prakaram or courtyard houses other subshrines, and optionally a temple tank.

The Kuttambalam or the theater hall of the Keralite temple is located either as a part of the inner prakara, on the south east corner facing north, or as a separate hall outside the innermost prakaram, either facing into the temple or facing north. This has a stage, raised from the rest of the floor, and a backstage area. This is the site of the performance of Kathakali or Chakkiyar koothu recitals. Thus the kuttambalam plays a role in educating visitors on the rich legends of the Indian cultural fabric.

The Keralite temple is an amalgam of stonework, wood work, stucco work and painting - harmoniously blended into a structure vibrant with traditions of the region. The wood work here is of great importance, and it gives the essential verve and character to the Kerala temple silhouette. The inner skeletal framework of the temple is of wood, although the base and the structure above are of granite and laterite respectively. The roof projects out at several levels, in order to protect the inner skeletal framework from the vigorous monsoons that inundate the region.

The Kerala temple walls are of coursed laterite stone masonry plastered in mud and lime. Murals are seen on several of these temple walls.

Another distictive feature of Keralite temples is the use of vilakku maadam, or the multi-tiered brass lamps in front of temples. Lakshadeepam is a spectacular celebration of traditional lighting where tiers of small oil lamps lining the outer walls of the inner prakaram are lit.

Temples have held an important place in the life of Keralites. Several temples in Kerala trace their origins to antiquity. However, they were renovated frequently and the current structures that are seen are vastly a result of the numerous renovations.

ginger

2007-06-24T16:09:00.000+05:30

What is Ginger
Ginger is a strengthening food that has long been used to maintain health. Ginger has a long history of both culinary and medicinal use in Chinese, Japanese and Indian medicines. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body.
Qualities of Ginger
The major active ingredients in ginger are terpenes and oleoresin called ginger oil. These two, and other active ingredients in ginger, provide antiseptic, lymph-cleansing, circulation, and constipation relief qualities.
Ginger is good for the respiratory system
It is good to fight against colds and flu
Ginger offers substantial protection from stroke and heart attack because of its ability to prevent blood clotting
Ginger, a multifaceted herb, is crucial in the battle against cardiovascular disease
Relieves headaches and pains
Helps to clear sore throats
Good for upset stomach and indigestion.
It is very effective as a cleansing agent through the bowels and kidneys and also through the skin

Some of the problems cured by Ginger
Colds/Flu
Kills influenza virus by improving immune system's ability to fight infections. Ginger also relieves headaches.
Increases Circulation
Increases the muscular contractions of the heart atria, there by increase in overall circulation. Ginger has been proven to prevent internal blood clots and lowers blood pressure. Ginger Root stimulates the central nervous system controlling the heart and respiratory centers. Ginger helps reduce serum cholesterol, which can slow down circulation.
Ginger Relieves Motion/Morning Sickness
Ginger is one of the most effective herbal remedies to get rid of Motion/ Morning Sickness.
Digestive Aid - Indigestion, Stomach Ache
Ginger Root increases production of saliva in the mouth and dramatically increases digestive enzyme amylase in the saliva to additionally aid digestion. Ginger Root also contains a very effective digestive enzyme zingibain.
Women's Health
Ginger Root is good for the uterus as well as the intestinal tract and may ease menstrual cramps
Skin Very cleansing - reduces pus in infected wounds as well as boils. Clears spots caused by chicken pox and shingles. Useful for burns, sores, sunburn, ringworm, warts, herpes, athletes foot and even for dandruff.
Stress ProtectionGinger Root appears to limit the effects of adrenergic stimulation and there by relieves the stress
ArthritisAs Ginger root is a proven anti-inflammatory agent, some arthritic victims may find it helpful.
Ginger is sometimes recommended as an alternative to aspirin for people who can not take aspirin because of its irritating effect on the gastrointestinal tract.
Ginger cures following ailments
Asthma - Adults
Athlete's Foot
Acne
Boils/ Blisters
Cold Sores
Cuts
Cold
Flu
Gingivitis
Glandular Fever
Gum Infections
Head Lice
Infections
Insect Bites / Stings
Mosquito Bites
Mouth Ulcers
Mumps
Ringworm (tinea)
Skin Conditions - Antiseptic
Sore Throat
Warts

हाफ hour recipe

2007-06-24T16:04:00.000+05:30

CRISP CREAMY TOASTS INGREDIENTS
6 slices fresh bread
1 carrot finely grated
1 potato shredded
1 cucumber grated
1 tbsp. cabbage grated
1 capsicum finely sliced
1 tbsp. butter
1 tbsp. grated cheddar cheese
1 tbsp. corn flour
1 cup milk
1/2 tsp. black pepper powder
Salt to taste PREPARATIONMelt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.

MUSHROOM SOUP INGREDIENTS
2 cups button mushrooms
3 cups vegetable stock
2 sprigs spring onions, finely chopped
½ inch ginger, finely chopped
1/2 tsp black pepper
Salt PREPARATION Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.

JEERA RICE INGREDIENTS
1 tablespoon butter or ghee
2 teaspoons cumin seeds (jeera)
2 cups uncooked and cleaned Basmati rice
4 cups water
Lemon Juice
Salt PREPARATIONMicrowave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.

ALOO POSHTO INGREDIENTS
2 tablespoons poppy seeds (khus khus)
3 green chillies
6 big potatoes peeled and diced
3 tablespoons mustard oil
3 whole dry red chillies
½ teaspoon turmeric powder
½ cup water
Salt
Fresh coriander leaves, chopped PREPARATIONRoast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.

CHICKEN AND PASTA STIR-FRY INGREDIENTS
250 grams sun-dried tomatoes in oil
500 grams chicken breast fillets, cut into thin strips
2 cloves garlic, crushed
1/2 cup cream
2 Tablespoons basil, shredded
400 grams penne pasta, cooked
2 tablespoons pine nuts, toasted PREPARATIONDrain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.

HUMMUS INGREDIENTS
15 ounce can of garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 cup sesame or tahini paste
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
2 Tablespoons parsley, finely chopped
1 teaspoon paprika
Pita bread PREPARATIONIn a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.

FRIED OR FRENCH TOAST RECIPE INGREDIENTS
6 thick slices bread
1 cup milk
1 egg, beaten
Butter
Salt
Powdered sugarPREPARATIONIn a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.

ICED TOMATO SOUP INGREDIENTS
1 can tomato soup
1-1/2 cup sour cream
1 teaspoon basil, finely chopped
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tray ice cubes
Chopped parsleyPREPARATIONBlend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.

SESAME CHICKEN INGREDIENTS
4 boneless skinless chicken breast halves
3 tablespoons soy sauce
1/2 cup flour
2 tablespoons sesame seeds
Dipping sauce such as barbeque or Sweet & Sour PREPARATION Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.

steamed chicken

2007-06-23T15:59:00.000+05:30

Steamed Chicken
Ingredients:
1-1/2 kg chicken, cut into eight pieces2 tsp red chilli powder¼ cup dried plum3 tbsp vinegar2 cups yoghurt3-4 green chillies chopped2 tsp all spices1-1/2 tbsp lemon juice1-1/2 tsp cumin seed ground and roastedOil for fryingSalt to taste

Method:
Make slits in chicken pieces and marinate them with salt and vinegar.
Set them aside for an hour.
Heat oil and deep-fry the chicken till golden brown.
Mix all the ingredients and rub it thoroughly all over the chicken pieces.
Steam them in a double boiler over medium heat for an hour.
Serve with tomato ketchup and French fries

Garnishes from sooraj

2007-06-23T15:53:00.000+05:30

Konchu Ularthiyathu Scampi- 3 no., Onion, chopped- 100 g, Garlic, sliced- 30 g, Green chilly, chopped- 30 gGinger , julienne- 25 g, Curry leaves- a few Tomato, chopped- 50 g,Kashmiri chilly powder-20 g,Coriander powder- 10 g, Turmeric powder-5 g,Garam masala powder- 5 gFennel powder- 5 g, Coconut oil- 50 मल

1। Shell, de vein and clean the prawns.2. In a pan, heat the coconut oil, add ginger juliennes, chopped green chillies and curry leaves. Add the chopped onion and saute till golden brown. 3. Add the chopped tomatoes, chilly powder, turmeric powder, coriander powder and the fennel powder. Saute and cook till well done.4. Add the prawn and mix it along with the above mixture and cook. 5. Finish by adding a pinch of garam masala powder. Serve hot.
Masala Grilled Fish Fresh fish fillet- 2 no।For the marinade:Turmeric powder- 5 g, Kashmiri Chilly paste- 80 g, Curry leaves- a few Coriander powder-20 g, Vinegar- 15 ml, Chopped shallots- 10 g, Egg- 1 no., Crushed black pepper- 5 gGinger garlic paste- 10 g, Salt- to taste, Coconut oil- 40 ml,Method 1. Mix together all the ingredients together mentioned for the marinade till it forms into a thick paste.2. Apply this marinade on the fish fillet and grill it on a griddle. 3. Cook till the fish gets cooked and becomes little crisp.4. Serve hot with some lemon wedges. Paneer Shabnam Cottage cheese- 500 g, Capsicum- 100 g, Onion-80 g, Tomatoes -100 g. Jeera- 3 gGinger-10 g, Garlic-10 g, Garam masala powder- 3 g, Chopped coriander- 10 g, Salt to tasteOil-10 mlMethod 1.Heat oil in a pan, add jeera and allow it to crackle. 2.Add the chopped ginger and garlic and saute. 3. Add the onions, capsicum, tomatoes and cottage cheese. Cook well.4. Add the garam masala powder, salt and coriander leaves and cook. 5. Once the tomatoes are fully cooked, serve hot. Grilled Chicken with Garlic Mash and Balsamic Onions Chicken breast- 2 no.,Garlic, chopped- 5 g, Potatoes, mashed- 50 g, Onions, sliced-15 gBalsemic vinegar- 5 ml, Butter- 10 g, Cream- 10 ml, Salt to taste, Crushed pepper-5 gParsley a sprig, Sugar- 5 gMethod 1.Marinate the chicken breast with salt and pepper. Apply butter on a griller and grill the chicken breast till it cooks. 2.Melt a little butter in a pan and add the chopped garlic. Add the mashed potatoes and mix well. 3. Season the potatoes with salt and pepper. Add cream and remove from flame. 4. Melt the remaining butter in a pan and add the sliced onions and saute.5. Add the balsamic vinegar, sugar and a pinch of salt and cook till onions are soft. 6. In a plate put the mashed potatoes in the centre and arrange the chicken breast on top. 7. Put the balsamic onions on top of the chicken and serve garnished with a sprig of parsley.Karikku Pudding Egg yolks-4 no., Sugar- 40 g, Milk-125 ml, Gelatin- 15 g, Coconut milk- 125
ml
,
method
Whipped cream- 100 g, Scrapings of tender coconut 50 gMethod 1. Cream the egg yolks and sugar together till it becomes fluffy. 2. Add hot milk to the creamed egg yolk and sugar and mix well. 3. Cook this mixture in a double boiler till it becomes thick. 4. Melt the soaked gelatin in a double boiler. 5. Add the melted gelatin in a stream and fold into the custard and cool the mixture. 6. Add the coconut milk and strain the liquid.7. Fold in the whipped cream and finally add the scrapings and put it in the moulds. 8. Keep it in refrigerator for one hour till the pudding sets. 9. Serve the pudding garnished with pineapple slices and chocolate sauce.

LOW-CARB RECIPES

2007-06-23T15:33:00.000+05:30

Carbohydrates turn into glucose as they enter the bloodstream. So if you consume excess amounts of carbohydrates, your blood sugarlevels increase and in turn your pancreas release insulin.Excess carbohydrates are stored as body fat. By limiting the amount of carbohydrates you consume your body is forced to use it's stored fat as fuel. Since this is a simple process and easy to follow, most people are successful with this diet.The diet is not very hard to follow. If you can count to 20 you can handle a Low Carbohydrate diet. It's mostly just a matter of reading nutritional labels and keeping track of the amount of carbohydrates that you have allowed yourself on the diet.The beauty of this diet is that you decide when and how often you eat. You should try to have at least 3 healthy meals a day, but with today's schedules that is not always practical. Many find good results with eating small low carbohydrate meals throughout the day and staying away from large meals in the later evening.In a low carb diet the only thing that is forbidden are products containing white flour or sugar. Lack of carbohydrates can lead to decreased energy and weakness, so one has to ensure that while you are are on a low carb diet, you boy is still receiving all the nutrients.

Salad Bowl Ingredients: 200 gm sliced lotus stem 1 tbsp corn flour oil for deep frying 3 tbsp grated raw mango 2 tbsp grated carrot 1 tbsp raisins 3 shredded pineapple slices 2 tbsp chopped mint 2 chopped green chillies Dressing 2 tbsp oil 1 tbsp lemon juice
Grilled Paneer with Orange Marinade

Ingredients: 1/2 kg cubed paneer Marinade1 orange grated rind and juice 3 tbsp olive/salad oil 2 tbsp white wine/extra orange juice 2 tbsp vinegar 1 tbsp snipped spring onion tops 1 tbsp chopped corianderMethod: For the marinade, combine all ingredients and pour over the paneer. Set aside for half an hour.
Chicken Salad

Ingredients: 1 kg chicken-boneless, cooked and diced1/4 cup mayonnaise sauce2 tbsp cream1/4 cup cabbage-chopped2 tbsp tomato ketchup1 tsp chilli saucelettuce leavesspring onions-for garnishMethod: When the chicken is cold, mix together with the rest of the ingredients, except the lettuce leaves. Arrange the lettuce leaves on a serving dish, and arrange the chicken on top, garnishing with the spring onions. Chill and serve.
Palak Paneer

Ingredients: 1 1/2 cups pureed spinach 500 gm paneer-cubed and lightly fried 1/4 cup oil1 tsp cumin seeds1 bay leaf1 tsp finely chopped ginger1 tsp finely chopped garlic1/2 cup onions-grated1 cup tomatoes-chopped fine2 tsp salt1/4 tsp garam masala1/2 tsp powdered red pepper1 tsp powdered coriander seedsMethod: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot.

Kalmi Kabab

Ingredients: 1 kg Chicken broiler-skinned and cut into 8-10 pieces1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup yogurt-placed in a colander to drain out excess water2 cloves1/2 tsp cinnamon-broken1/2 tsp black cumin-roasted and powdereda large pinch of saffron2 tbsp sour lime juice 1/4 cup refined flour1 egg slightly beaten1 large onion sliced into rings1 tbsp chopped mint for garnish1 lemon cut into wedgesMethod: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. Of course if you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, mint and lemon wedges.
Grilled Chicken

Ingredients: 220 gm chicken breast with skin2 gm crushed black pepper4 gm salt15 gm grated onion3 gm mustard paste30 ml olive oil7 pieces black olive, stoned and choppedSauce20 gm butter30 gm shallot gratedsalt and black pepper to season60 ml red wineMethod: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.Pour over chicken and allow it to stand for 1-2 hours. Grill.For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.Add red wine and cook over slow heat until the wine is reduced to half.Season with salt and pepper.

2007-06-23T15:21:00.000+05:30

NEW 7 WONDERS
Members of World Wildlife Foundation (WWF) place a giant faucet near the statue of Christ the Redeemer, at Corcovado mountain, to commemorate the World Environment Day in Rio de Janeiro, Brazil, June 5, 2005. Christ the Redeemer is among the leading contenders to be the new seven wonders of the world.

The ruins of Peru's famed Machu Picchu are seen in this July, 2006, file photo. Machu Picchu is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month with votes already cast by more than 50 million people, organizers say. The seven winners will be announced July 7, 2007 in Lisbon, Portugal.

People relax on the grass as a child paddles in a fountain of the Trocadero gardens, in front of the Eiffel tower in Paris, March 20, 2005. The Eiffel Tower is among the leading contenders to be the new seven wonders of the world.

This is an undated aerial view of the Colosseum in Rome, Italy. The Colosseum is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month with votes already cast by more than 50 million people, organizers say.

Marathon runners inspect the route for the eighth Great Wall Marathon, at the Great Wall of China in Kuaihuolin, China, May 17, 2007. The Great Wall of China is among the leading contenders to be the new seven wonders of the world.

A woman walks in front of the Mayan ruins of Chichen Itza near the town of Valladolid, southern Mexico, Feb. 27, 2007. Chichen Itza is among the leading contenders to be the new seven wonders of the world.

Two tourists ride camels past the Treasury, al-Khazneh in Arabic, the famous Petra monument that is carved out of solid rock from the side of a mountain and stands over 40 meters high the first monument seen at end of the Siq, a 1.5 kilometers path that narrows to about five meters (16 feet) with walls towering over 200 meters (656 feet) overhead, May 16, 2007. Petra is among the leading contenders to be the new seven wonders of the world.

Stage actors dressed as Mogul Emperor Shah Jahan, right, and Queen Mumtaz Mahal pose during the opening ceremony of the 350th anniversary of the construction of the Taj Mahal, background, in Agra, India, Sept. 27, 2004. The Taj Mahal was constructed from 1632 to 1654 by Shah Jahan for his favorite wife, Mumtaz Mahal. The Taj Mahal is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month.

Home decor : Windows

2007-06-22T12:48:00.000+05:30

Windows never fail to catch one's attention. Use this to advantage -- to create a mood, make a statement, or focus a view.

Think of your window as a canvas. By dressing it up using colour and detailing, you can brighten up any room. Of course, the window treatments should complement the room's décor. If possible, plan for your window treatments when you are renovating/ constructing.

Forget patterns and prints (unless they are really bold and defiant). Concentrate on the texture and drape of the fabric. Be creative. Experiment with painting, block printing and embroidery techniques to create a curtain/ blind that is yours and yours alone.

The best way to complement a good curtain treatment is the use of light. Natural light, table lamps, floor lamps and wall/ ceiling fixtures (even candles work just as well, if you want to be really creative) can enhance the setting. You can use different options to create different moods.

If someone walks into your house, sees the curtains/ blinds and remarks, "That's interesting! ", you know you have hit the nail on the head

The master bedroom

You are likely to spend a lot of time here, so make sure you don't tire of the décor easily. It should exude comfort and warmth.

The window in the picture belongs to a couple who wanted something formal yet simple. Colours were out, which left us with detailing.

Drapes

We chose simple drapes with a pleated heading and embroidered borders in the Greek key motif. They are hung from ceiling height on a simple but elegant drapery pole that has a copper finish and nice ends.

It is important to choose hardware with a contemporary design; the variety of options today allow for a lot more flexibility.

Illusion of height

Ceiling height curtains make the room look grand. The full height of the wall is used to make the room look bigger and pulls the eye upwards.

Detailing

The fabric is a textured, dull gold, silk fabric with an excellent drape that focuses on style-without- fuss. It is important to have a heavy drape with good pleats. The embroidery motif in olive green adds just the appropriate amount of detailing.

If the view from the window is good, use the lightest sheer to keep away the direct glare of sunlight.

On the other hand, if you have a bit of an eyesore to deal with (which is usually the case in the cities we live in), or another building facing your window, then a textured stripe or checked sheer would work best. It gets you the light, and keeps everything else away.

Blinds

In this picture, a semi-sheer check in three tones is used for the roman blinds.

These blinds have a dual purpose. Firstly, the fabric allows the light to filter in while providing the necessary privacy and hiding the view of the neighbouring house. Secondly, the blinds make the room look more spacious and are in line with the minimalist décor.

The fabrics are in tones of olive, dull gold, off white and beige and complement the cherry wood finish.

Accessories

The bedspread coordinates with the drapes and accentuates the individuality of the room. A coordinated bedspread is the perfect companion to a well-thought out window treatment in a bedroom.

As long as all the elements in the room -- from the furniture to the fabrics -- look like they get along, your room is a beautiful place to be in. Even if one element is out of place, it could be visually disturbing.

The dining space

It is not just the food that is going to score points out here (if your culinary skills are not that great, then working on the décor is absolutely essential!).

Inviting your girlfriend/ boyfriend over, entertaining your boss, or having a small get together of friends? Then your dining room must impress.

Make a statement

Since dining rooms usually have heavy furniture and few accessories, the window treatments should make a statement and bring some colour into the room.

The style of the furniture, the flooring, wood finish and wall colour would dictate the window treatment to a large extent.

To create a feeling of warmth and luxury, use warm tones.

Understated elegance

A dining area would generally have just one window.

In this picture, we have a formal dining area that needs to make a statement of understated elegance. The dining table and sideboard are in a deep walnut matt finish, which is offset by the burnt stripe fabric used on the blinds.

The diamond border in four colours on a soft apricot silk brings in the detailing.

The sheers are an off-white self-stripe that adds to the warmth of the room.

The illusion of space

The double blind system makes the relatively small dining room appear larger and the valance (short drapery, decorative board or metal strip mounted across the top of a window to conceal structural fixtures) dresses it up and gives it a formal touch. The apricot silk valance has embroidered borders that coordinate with the blinds and is casually draped over an antique bronze drapery pole. This makes it look contemporary, even as it retains the luxurious feel.

Inviting colours

Dining room windows should have colours that are inviting. Warm tones are better for rooms with less light and/ or dark wood finish. Cool summer colours are a perfect complement to the lighter wood finishes and bright, well-lit rooms.

If you are using curtains, ensure you have them drop from the maximum height possible to create a feeling of subtle opulence. A great view is best framed using a sheer fabric in pastel or summer tones in a heavy pleated drape.

Accessories

Coordinate table linen to complement your window treatment. Most people don't pay attention to this detail; those who do get compliments because it is a detail that always catches the eye. Sometimes, it even makes up for a not-so-impressive main course!

Contemporary designs

Modern décor puts an emphasis on lines.

A well-done curtain can highlight your home's desirable architectural features, even as it camouflages its shortcomings.

Style without fuss

In the example shown, a fabric in a neutral tone (as close to the wall colour as possible) is used to ensure that one can keep the curtains drawn all day.

A simple textured fabric is used with blackout lining in this bedroom that also doubles as an entertainment area. The lining keeps the light out so as not to obstruct television viewing during the day.

Infuse some drama

A six-inch band of suede fabric in deep forest green adds to the effect. The suede fabric acts as a heading and makes the room look contemporary.

Why suede? Well, it looks terribly hip! The eyelet drapes keep it simple, while the chrome finish rod coordinates perfectly with the walnut and stainless steel cabinets, bed and chairs.

Often, a contrast fabric used on the heading or along the length of the drapes is the best way to create the necessary embellishment, without interfering with the modern décor. The borders can be plain or with eyelets that have a sash running through it in a third colour that makes it look even funkier.

A formal look would just require a bit of appliqué on the borders with a small beaded fringe.

Colours

The colours used in the border could be an offset in a bright colour or it could be a tone-on-tone (two shades of the same color used together with out a line of a contrasting color to separate them) depending on whether you want to bring some excitement in, or create an understated elegance.

Did you notice the coordinated fabric made-to-order for the chairs? Or the floor cushions? Small details. Big effect

Blinds instead of curtains

By and large, unless it is a living or dining room, master bedroom or large French windows, blinds (something, such as a window shade or a Venetian blind, that hinders vision or shuts out light) are generally a better option.

Why blinds

They keep the look simple and the need to use full-length curtains is reserved for formal areas.

Bedrooms that have half-size windows, are ideal for blind concepts. A blind does not have to be just one flat piece of fabric; it offers a whole host of opportunities to exercise one's creativity.

Experiment

One such possibility is the fan design that brings out the existing window feature and turns the window into a picture frame.

The stripe fabric brings in a lot of colour and is ideal for this particular design. The pastel green combined with a deep rust; peach and beige complement the natural teak furniture.

The tab top design allows for the use of a pole as an added feature. This one, in a bronze finish, has some interesting ends that serve as an embellishment.

Play with light

The blinds are kept half raised to allow the light to stream in and serve as a backdrop for the fan. The bedspread, in matching colours, makes an otherwise small and non-descript room look warm and inviting.

A teenage boy's pad

A teenage boy's room should have bold colours and reflect his personality and taste in some way. This boy's favourite colours are blue and yellow, as is evident.

The golden cedar furniture offsets the blue and yellow used on the blinds.

The cotton fabric keeps it informal. The check design has been created using two plain fabrics and stitching them together in a patchwork design. A cross-stitch detail in metal thread gives it a contemporary feel.

The blinds have a tab top heading with yellow buttons, fitted on a nickel finish rod with cedar finials (a sculptured ornament, often in the shape of a leaf or flower, at the top of a gable, pinnacle, or similar structure).

The blind concept has been repeated inversely on the bedspread, thereby tying in the concept with the furniture and décor.

Generally, cotton fabric works best in a boy's room as they come in bright colours and do not look formal. They are also cheaper and thus easy to re-do in another colour/ design when the person gets bored of the style or grows out of the concept, as they often do.

Cooking Guides

2007-06-22T12:45:00.000+05:30

Basic Kitchen Protocol Follow safe approaches for dressing to cook, handling knives, preventing burns, and using electrical appliances. Proper Food Handling Wash hands and toss expired food, yes. Also know how to taste correctly, prevent contamination, and freeze, refrigerate and thaw your meals. Oven Temperatures and Conversions Translate Celsius to Fahrenheit. Plus, test when meat and fish have reached their safe-to-eat stage. Cooking Weights and Measures Understand how to measure dry v. fluid ingredients, including less specific quantities such as "pinch" and "heaping." Removing Stains Time-tested tricks to cleaning up tough spills, from gum to coffee. Grocery Lists to Cell Phones Customize and send ingredient lists from selected recipes to your cell phone. Seafood Guide Choose fin fish and shellfish based on freshness and seasonality. Seasonal Produce Guide See which fruits and vegetables are farm-fresh in fall, spring and summer. Herb and Spice Guide Learn how to add the most popular fresh and dried flavorings to dishes. Washing Produce Also, how to dry fresh vegetables and fruits and when NOT to wash. Top 10 Pantry Items Our Food Network Kitchens chefs name their must-have ingredients, with a recipe to match.

Beware of these 'healthy' foods!

2007-06-22T12:26:00.000+05:30

We live in a health conscious and appearance-possesse d world today.

Never before have we been more concerned about how thin we look or how our clothes fit.

This quest to achieve the ultimate body has also prompted us to make healthier eating choices. Or so we think.

Supermarkets are filled with aisle after aisle of products labelled 'low fat' or 'zero fat', but a quick read of the nutrition information on the flip side of these products shows that these foods could actually be labelled 'high sugar', 'high sodium' or 'absolutely fibre free'.

Marketing gimmicks and general misinformation have confused and frustrated us to the point of rethinking this so-called healthy lifestyle.

1. Fruit juices

While juices might be full of vitamins and minerals, and might be the most appealing drink on a hot, hot afternoon, they might not be the best choice for your diet.

Juices take up very little place in the stomach, leaving you hungry and unsatisfied.

They also lack the one important ingredient that whole fruits contain: fibre.

Opt for the whole fruit instead of the juice. And you will benefit from the vitamin and mineral content as well as the good old stomach-filling fibre.

2. Raisins

While most fruits (besides avocado), are fat-free and chockfull of vitamins and minerals, raisins are simply too dense in carbohydrates to be considered a diet food.

At 115 grams of carbs per one cup (145 grams) serving, you would probably be better sticking to lower carbohydrate and thus lower calorie fruits, like strawberries, apples, oranges or peaches.

3. Corn flakes

Be it the high sugared or the sugar-free variety, corn flakes do not qualify as the ideal breakfast cereal.

Lacking a decent amount of fiber, corn flakes fail to fill you up or provide a steady flow of energy.

Stick to other high fiber cereals, like wheat flakes. You will do even better with high fibre hot cereals, like oatmeal or cream of rye!

4. Ghee

Grandma's favourite addition to any dish, be it rotis, parathas, curry, meat and, in more extreme cases, even with toast or biscuits.

However, grandma grew up when people thought ghee was healthy and necessary for the human body. It helped your skin glow, improve your memory and, somehow or the other, was heart healthy and reduced cholesterol levels as well!

Well, it is 2005. And while ghee might have a few healthy properties which include its content of monounsaturated fatty acids, its saturated fat content is too high to allow it to be anywhere close to being 'good for you'.

Ghee can make any dish delicious, so can its other cholesterol filled counterpart, butter, which is actually lower in calories:
1 tablespoon of butter gives you 90 calories.
1 tablespoon of ghee gives you 115 calories!

This is not to mean that you should avoid ghee. Just that you should consume it in moderation. This means you should be able to see those vegetables clearly and not have to fish them out!

5. Brown bread

Brown bread is not always more nutritious than white. The bread you want to make part of your healthy diet is the wholewheat variety.

The brown colour is sometimes just white bread with added colouring. Unfortunately, people eating slice after slice of this so-called healthy brown bread thinking they are providing their body with heaps of valuable fibre, iron, B vitamins, etc, are just victims of this cruel marketing gimmick.

To tell whether a brown bread is really more nutritious, read the label.

If the first ingredient is wholewheat, this is a healthy food.

If it says 'bleached' or 'enriched' flour, or just wheat flour, it is just coloured white bread.

food4u

12 stress-free days to Christmas

1. There's a million things to do and you're already feeling wound-up!

2. You've got a long day of Christmas shopping in town.

3. It's the children's school play - they're over-excited and the play hypes them up even more!

4. With so much to do, you can't sleep.

5. It's all so busy that, even when you get half an hour to yourself, it's difficult to unwind.

6. Time to head to the supermarket for the big Christmas food shop.

7. All those festive lunches and parties - somehow you never get to eat properly!

8. You're going to a party - is a hangover inevitable?

9. You're almost there! The gifts are wrapped, the fridge is full, now there's just time to look your best for the festivities.

10. Despite your best efforts, you've overindulged.

11. With the prospect of so many meals over the next few days, you'd rather eat light at drinks parties.

12. It's Christmas Day and you need to keep going until everyone is fed.

Kuli Paniyaram with FriedGram Chutney

Kuli Paniyaram with FriedGram Chutney

KUZHI PANIYARAM

Paniyarams

MANGOLIAN BBQ

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Chicken Lettuce Wrap Asian Food mangolian Recipe

Firecracker Wings

Vegetarian Szechuan Eggplant Asian Chinese Food Concept

Shrimp Chow Mein Asian Chinese Food Recipe

Jamaican Jerk Grilled Chicken with Plantains

Tasalsan Guril

Tasalsan Guril

Ingredients

Nudelteig

Preparation

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Gambir

Gambir

Ingredients

Prepare the dough

Serving suggestions

Khuushuur

Khuushuur

Ingredients

Noodle Dough

Filling

Prepare the Filling

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Form the pockets

The Cooking

Serving suggestions

Bansh

Bansh

Ingredients

Noodle Dough

Filling

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Prepare the dough

Form the pockets

The Cooking

Serving suggestions

Buuz

Buuz

Ingredients

Dough

Filling

Prepare the Filling

Prepare the dough

Form the pockets

Round Buuz

Folded Buuz

Semicircular Buuz

Cooking the Buuz

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Guriltai Shul

Guriltai Shul

Ingredients

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Bantan

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Khorkhog

Khorkhog

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