Sunday, 30 October 2016

AYURVED - PRAKRUTI KA AAEENA

AayuveRd - àk&it ka Aa$na

     Égvan kI s&iò me< jae ÉI àa[I #s xrtI pr jNm leta hE %s kI
àwm #CDa - SvSw jIvn ya inraegI rhna, jNm AaEr m&Tyu ke  in[aRykxar s&iòktaR hI hE, pr #n daenae< ke bIc ke kal - yanI jIvn,
#s kI deoÉal #Nsan ke haw me< hE, jIvn kae Aasan bnane ka phla trIka hE zarIirk AaEr manisk AaraeGyta.  
     tn AaEr mn kae SvSw rone keil@ Vyayam AaEr paEiók Aahar kI jêrt hE, mnu:y Apne jIvn kal me< ³m-bNxk haen pr ÉI iksI n iksI maef pe bImar ya waefI ASvSw hae hI jata hE, #s kI vja tnav se le kr àdU;[ tk kuD ÉI hae skta hE, #s bImarI se mu´ haene ke il@ AaE;xae< ya dva$yae< pr inÉRr krna pfta hE, kae$ ÉI dae Vyi´ pU[Rta sman nhI haete, pr<tu Aaxuink dva$ya< sÉI laegae< kae sman êp se dI jatI hE, cahe %nke zrIr ka àkar jae ÉI hae, At> icikTsa hmeza s)l nhI hae patI, #s AvSwa me< manv jIvn ke il@ @k vrdan hE AayuveRd - ijs me< mnu:y kI zarIirk VyvSwa ke Anusar dva$ya< dI jatI hE, #sI il@ ApnI zrIr ke àakar kae janna jêrI hE Kyae< ik #s se hme< yh ty krne me< suivxa haetI hE ik hmare il@ iks àkar kI dva %pyu´ hE.    
     AayuveRd pU[Rta àak&itk hI hE, àk&it ke krIb rhna, àak&itk êp se imlne valI )l, siBjya< oane se hI pU[Rêp se SvSw rh skte hE<, pr

 zhrae< me< yh sb As<Év hE, #s maef pe< hme saw deta hE AayuveRd, Aaj kl sÉI laeg gae ¢In kI àaeTsahn dete hE, #s ka bfa %dahr[ AayuveRd, #s (gae ¢In) VyvSwa ka AaidkalIn s<Swapk hE AayuveRd, #s pw pr clne se hme< AaEr #s xrtI kae )ayda hI )ayda hE.   
     Ab hm AayuveRd ka mUlêp  jan le<, Égvan ne jb p&WvI me< jNmraizyae< ka s&jn ikya tae %n kI mdd ke il@ %n se ÉI phle $Zvr ne vedae< kI Swapna kI, mnu:y kae rah idoane ke il@ bne hE ved, car vedae< me< se @k hE AwvR[ved, #s ved ka A<g ya %pved khlata hE AayuveRd, \i; muniyae< ne #s ved kae tIú[ta se pFkr sUúmêp me< jae iv;y %n me< we %se hm kae SwUlêp me< pez ikya hE - vae hI hE AayuveRd.
     mnu:y Apne jIvn me< AaayuveRd kae zaiml krna cahe< tae phle ApnI zrIr kI àkar janna jêrI hE, Vyi´yae< ke bIc jae Éed hE %nke muOy kar[ hE dae;, ye dae; tIn àkar ke haete hE< vat, ipÄ AaEr k), vat, ipÄ
AaEr k) dae;ae< ke il@ A<kae< kI g[na kre< AaEr àTyek dae; me< kul A<k kI
g[na kre<, yid vat dae; kI g[na Aixk hE AaEr ipÄ twa k) dae; bad me< Aate< hE tae #s ka AwR yh hE kI Aap vat àk&it ke hE.
     vat kae nmk, mIQe twa oq!qe se s<tuilt ikya jata hE, k) kae tIoe, kfve twa sOt Svad se inyiNÇt ikya jata hE, àTyek dae; me< phla Svad dae; ke saw s<tuln me< zi´zalI haeta hE.

    
     vat-pIiftae< ke il@ hI<g, saE<), tulsI, kalIimcR, #laycI, hra xinya, dalcInI twa laE<g ka sevn krna caih@, kela, ber, nairyl, ojUr, A<jIr, A<gUr, mIQe )l %pyu´ hE<, ztavar, gajr, cuk<dr, mUlI, kkfI, Pyaj twa zlgm vat raegI ke il@ SvaSWykar hE<.
     ipÄ-pIiftae< ke il@ siBjya<, )l, StacRyu´-Éaejn, ANn, kabaeRha#fe+q Aaid lena laÉdayk hE<, seb, nar<gI, cerI, nairyl, Aam AaEr mIQe twa pke A<gUr oane me< zaiml kr skte hE<, siBjyae< me< iÉ<fI, mqr, hrI )ilya<, zkrk<d AaEr mzêm %pyu´ hE<.
     k)-pIiftae< ke il@ hlkI pka$ g$ siBjya<, kCDe )l, zhd, subh hlka grm nI<bU-panI, grm AaEr taja Éaejn twa Adrt kI cay %Äm Aahar hE<.
     AayuveRd me< Éaejn krne ka trIoa bhut mhÅv hE, %n mE< se km se km kuD trIkae< kae paln krna jêrI hE,
     1 ÉUo mhsUs haene pr hI Éaejn kre<,
     2 %ict smy pr hI Éaejn kre<,
     3 jLdbajI me< ya %Äejna me< n oa@~,
     4 ÉUo ka kevl tIn-caEwa$ hI oa@~ twa jLd pacn ke il@ @k                                     
         caEwa$ peq oalI roe<,
     5 Éaejn ke bad kuD der ke il@ bEQe< taik Éaejn ACDI trh bEQ
          ske<,

     yad rhe< kI bEQkr hI Éaejn oa@~ AaEr ^pr bta@ gye inymae< ka Anuóan krne se Aahar kae ACDI trh pcane me< sEyaeg imlega AaEr zrIr SvSw rhega.
           Aayu> sÅv-bl AaraeGy        suoàIit ivvxRka>,
             rSya> iSnGxa> iSwra ù*a> Aahara> saiÅvkiàya>.
                                                          (ïImÑgvÌIta - XVII - 8)
     saiÅvk Aahar ¢h[ krne se Aayu me< v&iÏ yain lMbI Aayu, manisk s<tuln, zarIirk zi´, s<tuò jIvn AaEr pirpU[Rta isÏ haega, yh hI ÉgvÌIta Zlaek ka sara<z hE, #s me< AayuveRd kI ivizòta bta$ gyI hE, mnu:y kI buiÏ Awva }an %skI Aahar pr inÉRr krta hE,
ywa-Aahar> twa buiÏ>
#s il@ mnu:y kae ApnI Aahar pr ÉrpUr Xyan dena caih@ AaEr %s kae %ict AaEr Anuict Aahar ka Éed janna jêrI hE, Aahar tIn àkar ke haete< hE< - saiÅvk, rajisk twa tamisk, bCcae< se lekr bujugR tk saiÅvk Aahar hI svRïeó hE ijs se tn AaEr mn kI d&Fta inZcy hE, saiÅvk Aahar me< dUx twa %s se imlne vale dih, mKon "I AaEr cavl, itl, )l-)Ulae< ka rs zaiml hE<.
     mnu:y jIvn me< Aaahar kae @k ivizò Swan hE, jEse hva sa<s lene ke il@, jl AaEr Aahar jIivt rhne ke il@ jêrI hE<, jEse zuÏ hva sa<s lene ke il@ AinvayR hE Aahar ÉI Svaidò haena bhtr hE, Ab Svad pr gaEr kre<,

mxur, AMl rs (oq!qa), lv[(nmk), kqu (tIo), k;ay (ksEla) AaEr it´ (kfva) ye De Svade< hE<, cInI, zhd, mKon, dUx, ³Im, gehU AaEr duGxpdawR ye sb mxur Svad hE, oq!qa pdawR hE< Amla, nI<bU, #MlI, pNnIr, dih, A<gUr twa qmaQr, lv[(nmk) sÉI oane< kI cI<jae< me< nmk ka àyaeg ikya jatahE, nmk kae dae; ke Anusar (vat-ipÄ-k)) Svad me< imlaye< tae QIk haega, kqu mane tIoa, tIoe oa* pdawR hE - imcR, Pyaj, mUlI, lhsun, kalIimcR AaEr hI<g, it´ yanI kfva, siBjya< me< krela AaEr kuD dva$ya< #s Svad kae le bnte hE<, k;ay mtlb ksEla, #ska @k %dahr[ hE - bIql neq.
     psNdIda Svad se Jyada Apne dae; ke %pyu´ Svad pe Xyan dena smHdarI hE, tÉI dae; AaEr zrIr me< s<tuln hae skta hE, AayuveRd ka mUlÉUt-isÏaNt hE - àk&it ke saw rhe<, zrIr ÉI àk&it ka @k A<g hE, SvSw zrIr ke il@ SvCD pyaRvr[ me< rhna )lSvêp hE, Kyae< ik zuÏ AaEr s<tuilt Éaejn, zuÏ panI pIna, zuÏ vayu me< sa<s lena, rat me< ACDI nINd lena, dEink Vyayam krna #n sÉI kayR³mae< se laÉ pane ke il@ pyaRvr[ kI zuÏta Apei]t hE, ApnI SvawR ke il@ hI shI hme< suNdr bgIce<, pef-paEde,< pzupi]ya<, ndI, Hrne AaEr jIlae< kae svaReÄm bnana hE AaEr #s iv;y me< AayuveRd @k %Äm magRdzRI hE.
    


     #s duinya me< hr cI<j ka yid %ict %pyaeg %ict smy pr ikya ja@ tae vh AaE;x ka kam krtI hE, AayuveRd me< #sI sUÇ ka àyaeg ikya jata hE, kuD cI<je< tae hme< AasanI se Apne hI "r me< iml skta hE jese )l,
siBj, xane, pÄe jEse tulsI, )Ul, ANy pef-paExe< AaEr jfIÉUqIya<, #n sÉI ka imï[ se bnta hE leý, AaE;xI-Ôv(qaink ya isrp) AaEr mail;I tel, khI< jgahae< me< ivizò vnSpitya< palI jatI hE<, ijs se bnte hE< cU[R, gaelI
AaEr lep, #s il@ v&]s<r][ kI bfI jêrt hE, pef oaqne pr raeo lgana hE, àk&it kae SvSw rone se xrtI pe sÉI ka s<r][ haega.
     àk&it ke saw jufne ke il@ hme< Apne jIvncyaR ya dEink jIvnzElI me< kuD pirvtRn lana laÉdayk hE, àk&it ke Anusar inyiNÇt jIvn shj @v< srl ÉI haeta hE, àk&it me< haene vale pirvtRn zrIr kae àÉaivt krta hE, #s pirvtRn ka nam hE maEsm ya \tu, \tu se dae; (vat, ipÄ, k)) pr ÉarI àÉav pfta hE, #s àÉav ke kar[ bImairya< %TpNn hae skte hE<, bcav ke taEr pr \tu ke AnukUl Aahar twa gitivixya<e ka paln AinvayR hE.
SvSwe zrIre SvSw< mn> Swapnm!
     #s se hme< pta clta hE< kI SvSw zrIr hI SvaSWy buiÏ ka magRhE, bImairyae< se bcne ke il@ hme< Apne àitraeix ]mta kae bfana hE AaEr dI"R-Aayu àaÝ krnI hE, #s ke il@ hme< kQaer Vyayam kI jêrt hE, AayuveRd me<


hme< kuD mhÅvpU[R yaegasn muÔaAae< ka paQ idya gya hE, #n sÉI me< svR-àwm haeta hE sUyRnmSkar, iÖtIy Swan pe àa[ayam AaEr tIsra Swan me< pÒasn, Éuj<gasn, isÏasn, xnurasn, zvasn, pvnmuoasn AaEr svaeRÄmasn Aaid muOy twa sulÉ Aasn hE<, ye sb yaegasn iz]k
ke pyRve][ me< A_yas krna caih@.
     At> manvjIvn, àk&it AaEr AayuveRd ka mel-jael hI svRm<gl hE, AayuveRd kae zaSÇ AaEr iv}an se bfkr jIvn-ivxan manna hE.

            sveR   ÉvNtu   suion>      sveR sNtu inramya>,
              sveR ÉÔai[ pZyNtu ma kiZct! du>o-Éak! Évet!.   
             

                   “.svRÇ s<pd> sNtu nZyNtu ivpd> sda.

Sunday, 23 October 2016

SALADS


Celery vegetable for salad


Importance of vegetables in our diet:
Vegetables play an important role in the human diet. Properly chosen and eaten, either cooked or raw, they make an invaluable contribution towards the supply of vitamins and minerals.
Parts of Salad:
Salads are made up of dishes of meat, poultry game, fish, shellfish, eggs, vegetables, fruits and milk products normally served cold but can be served hot or frozen. They can be made out of a single ingredient or a combination of ingredients. Salads are normally served as an accompaniment to a dish, but could also be a course by itself, an appetiser or a sweet course.   There should be a special stress on hygiene as most of the ingredients are served raw. The ingredients used and the colour, flavour, texture and presentation may vary according to the purpose. There are four basic parts in a salad:
THE UNDER LINER:
These are generally greens either shredded or in large pieces. Tear the greens instead of cutting with a knife. The greens must be crisp and chilled. To keep the greens crisp, it is necessary to store them in a manner that retains the moisture. This could be achieved by refrigerating it in a covered container or wrapping it in a moist cloth.
THE BODY OR TEHE HEART OF THE SALAD:
 This will form the major component and can be made of one ingredient or a combination of ingredients. They should look sparkling fresh and each individual piece intact. Fruits are particularly fragile and should be handled as little as possible.
DRESSINGS:
These make the salad more appetising although diet conscious people today eat their salads without a dressing. Dressing must be carefully selected. Depending upon a salad, the dressing could be either basic French or an emulsion. Pleasing flavours can be added to and variations made in the dressings by means of additional ingredients like cayenne pepper, tabasco sauce, diced hard boiled eggs, assorted herbs, variety of chesses, chutneys etc. Dressings should enhance the salad and not obscure it.
THOUSAND ISLAND FRENCH DRESSING
150 ml can be used for 5-8 portions.
INGREDIENTS
QUANTITY
Olive Oil
150 ml
Orange
½
Lemon or Lime
½ or ¼
Salt
1 tsp
Paprika
¼ tsp
Parsley
1 bunch
Stuffed Olives
8
Worcester Sauce
1 tsp
Dry Mustard
¼ tsp
Onion
10 gm
Method:
Mix together all the ingredients thoroughly, chill, shake well before use.
GARNISH:
The garnish should be the focal point and should be carefully selected for its simplicity and to enhance eye appeal and flavour. Edible garnish is more appropriate than inedible ones. Sometimes the dressing is also used as garnish by piping it in a decorative form on the salad.
Special stress should be given to the quality of ingredients, eye appeal, simplicity, neatness and contrast or harmony in colour and texture. All edibles should be clean, fresh and free from defects such as bruises, rotten spots, insects, dirt, sand and insecticide. Raw fruits and vegetables should be at their optimum stage of maturity. All inedible portions should be removed. No excess moisture should be there in the ingredients as it thins the dressing, making it less effective.
The aesthetic qualities are determined by the form and shape of the food as well as by the colour. Skilfulness and artistic cutting and arranging of salad ingredients can create an appealing effect. Try for an un cluttered appearance and always prepare salads close to serving time.

CELERY SALAD:
Use only hearts of celery. Wash well. Arrange in a glass tumbler filled with iced water. Serve.
CONTAMINATION AND CARE:
Though salads & salad dressings are prepared with at most care and cleanliness, food products when compounded from combination of the different groups of foods also would combine their microbial contents, and the new product may furnish a good culture medium for microorganisms that previously had little chance to grow.
Yeasts, sugar, water, spices and other condiments added to foods may be important sources of microorganisms. Starting with fruits &vegetables, they are succumbed to contamination during harvesting itself as soon as they are gathered into boxes, baskets or trucks. Pre cooling of the product and refrigeration during transportation will slow such growth.
Washing the fruits &vegetables may involve a preliminary soaking. Re circulated or reused water is likely to add organisms were as chlorinated water can be used for effective washing .Sorting spoiled fruits & vegetables or trimming spoiled parts removes microorganisms.  Part of the mould growth on strawberries for ex Can be removed by washing with a non-ionic detergent solutions.
Fitness of foods for consumption is judged partly on the basis of their maturity. If the desired stage of maturity is greatly exceeded, the food may be considered inedible or even spoiled. An ex. Is an over ripe banana, with its black skin and brown, mushy interior. Brown heart of apples and pears, black heat of potatoes, black leaf speck of cabbage, and red heart of cabbage are the examples of non- pathogenic diseases of fruits &vegetables. When the food is soft &juicy, the rot is apt to be soft and mushy and some leakage may result.
Handling of fruits & vegetables needs at most care and supervision so as to detect & discard it at the early stage of contamination. Food consumed raw, of course, are possible sources of pathogens. Foods may be contaminated with disease organisms from food handlers& food utensils. Especially likely to be important are cooks &helpers in the kitchen; waiters in the eating place; prepares or sales persons of unwrapped foods. Food handlers should not be permitted to work while they are ill or recovering.


Salad dressings contain oil, which may become oxidized or hydrolysed and enough moisture to permit microbial growth. The three types of spoilage of mayonnaise and similar dressings are:
1.       Separation of the oil or water from emulsion,
2.       Oxidation and hydrolysis of the oils by chemical or biological action and
3.       Growth of microorganisms to produce gas, off flavours or other defects.
4.       Darkening often takes place.

The decomposition of salad dressings and related products can be caused by bacteria, yeasts or moulds. With the acidity, coupled with sugar content and water phase of mayonnaise, is most favourable for yeasts. Bacteria have spoiled mayonnaise, salad dressings and French dressing. Moulds can grow on salad dressings if air is available and are favoured by the addition of starch or pectin to the dressing.  

Monday, 17 October 2016

CARE


A shout is a care;  A slap is a care.
A hug is a care;  A pat is a care.
Fragile- handle with care.
“X”-  DANGER – is a sign of care.
Traffic signals- an act of care
Nursing a plant is a care.
Combing hair is a care.
Cow & calf is a breed of trust.
Eye lids are organs on guard.
Care is an armour; care is a weapon.
Together rain & thunder seems rough.
Flower & thorn is a real stuff.
Love & anger is a mix of tuff.
Care is unique in each species.
An eye on an atom defines millions.
Senses five are benign & groom their brood.
Senses six are rugged & rotten.
Off springs agony reaches peaks& features.
“CARE FOR THE GIRL CHILD” is the
Call of the Lord for the humans.




MUSICAL SOUL


Music in her breath, Music in her voice
Makes Music more melodious, more mesmerising.
From her childhood days to old age days
Music is her love, Music is her treasure.
With practice and pioneering, with dedication and diction
Music refined, Music designed, Music heightened.
From laymen to stalwarts, from learners to just listeners,
Her Music is soothing, encouraging and kindling
 With elegance and poise; with cool and ease
Music flowed, Music spread, Music registered for ever.  

Sunday, 9 October 2016

TRIBUTE TO TEACHERS


Image result for image of teachers



     Teaching as a career is beneficial in two ways.  Career of a teacher gets stronger with teaching experience and they play a pivotal role in making the career of the student.  Knowledge is the only wealth that grows when we share.
     Teachers apart from taking lessons and checking home works, they lay foundation for the structure of the students’ career.  Discipline – the hard word which we get to hear and learn first from our teachers, strictly followed only at school rather than at home.  Teachers sow in us the pure seed of discipline with a mask of strict and rigid rules.  It may have created a sense of fear at that time, but as we grow, we realize the support and comfort we gain from being disciplined.
     Reaching school before assembly commences prompts us to be punctual.  Being exact in class work and assignments will help us to meet the project deadlines in future.  Concentrating in the lessons and writing observations in the practical class prepares us for meeting and group discussions in our jobs.
     These may be trivial examples, but they go a long way in moulding us for the future endeavours.  Teachers never expect any in return like costly wrist-watches or silver tumblers.  But they will feel more precious and adorned when their students exert discipline in their life and career.
     Starting from Kinder-garden Teacher who teaches A, B, C, D and rhymes to the Readers and Professors who make us to earn a degree, all teach moral values and ethics according to the age.  Get it right and implement it - that’s your tribute to teachers.


                                             Image result for image of teachers


THREE LIKES- Melkote, Sriperumbudur and Srirangam

  

Image result for image of saint ramanuja



   Why we still read the Bard of Avon?  It’s the 450th anniversary of his birth, but his popularity continued unabated.  Yes, his acclaimed survival is justifies by many in many ways.
     Whereas Saint Sri Ramanuja’s 1000th birth anniversary is being celebrated without any astonishing questions?  His works and his message to the humankind is vast and immeasurable.  Saint Sri Ramanuja is worshipped everyday and the Visishtadvaita Guru is a benchmark for Sri Vaishnava Sampradaya.
     Beauty is a thing of joy for ever, says John Keats.  God and Goddess are the embodiment of beauty, the birthplace of beauty and they made all things beautiful.  Many Alwars sang hymns highlighting the beauty of the Lord at times in Nayika-bhava.
     When there is beauty, like indefinetely follows, such is the case of Bhashyakara, Udaiyavar, Emperumanar as saint is fondly called.  As Saint Thyagaraja sang “Kanakana Ruchira”, Saint Sri Ramanuja made Villi-dasa to experience the Thiruppanalvar’s –
                        “ Kondal vannanaik kovalanaai venne-
   YundaVaayan, Ennullam kavarnthaanai
   Andarkon Aniyarangan Ennamudhinaik,
   Kanda kangal Mattrondrinaik Kaanaave.”
God is always a sign of beauty, if worshipped or enjoyed in a right sense.

                                             Image result for image of ramanuja @melkote

     Melkote is a hilly rural place where saints devotees admire Sri Ramanuja’s beauty and named their religious Guru as “Thamarugantha Thirumeni.”
                                                          Image result for image of ramanujar @sriperumbudur

     Sriperumbudur a small town – is the birthplace of the saint and he himself likes his form and named it as “Thanugantha Thirumeni.”

                                                         Image result for image of ramanujar @srirangam
      Srirangam – a holy shrine that took upon itself the pride and beauty of holding Sri Ramanuja for ever.  The place where the saint attained the lotus feet of the Lord and the form is named as “Thaanaaaana Thirumeni.”
     Sri Ramanuja is having a sannidhi in almost all the Sri Vaishnavite temples – but the above  “three likes” are prominent.
     Beauty concealed in these “Moolavars” are inexplicable and they shower blessings to all devotees.