இனிய தீபாவளி நல்வாழ்த்துக்கள்

Maida Poison மைதா விஷம்

Wave Electricity -கடல் அலை மின்சாரம்

எங்க வீட்டு மகாலட்சுமியின் திறமை

Tamil song with Bharathanatyam

தமிழ் உயிரெழுத்துக்கள் பாடல்.
உங்களுக்காக விழுப்புரம் மாவட்டம்.,

ஊ.ஒ.ந.நி.பள்ளி-கோனேரிக்குப்பம் மாணவர்கள்.

நடனம். பரதநாட்டியம்,

பாடல்.,இசை வாயிலாக

பாடல்:
அ ஆ இ ஈ உ ஊ எ ஏ
ஐ
ஒ ஓ ஔ -2
ஃ என்பது ஆயுத எழுத்து -2
உயிரெழுத்துக்கள் 12 ஐ
மறவாதீர்கள்!

உயிரின்றி ஒரு வார்த்தையும்
பிறக்காதிங்கே 

Adai, Protein Rich Adai Recipe

Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights!


Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.

Ingredients

1/2 cup raw rice (chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
5 to 6 whole dry kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)
2 tbsp freshly grated coconut
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped curry leaves (kadi patta)
salt to taste
3 3/4 tsp oil for cooking

Traditional and Reginal Food of Tamil Nadu

Traditional Food of Tamil Nadu
If there is something that Tamilians like to discuss besides cinema and politics (yea, in that order of priority), it is the food of their state. In fact, there are instances where food and politics are mixed for a heady combination of subsidized meals that have now been introduced in the state! To those ignorant about Tamil Nadu politics; the state has now announced a scheme where meals will be provided for as less as Re. 1. Although dishes like idli, dosa, sambhar and rasam are common throughout the state, it also has its share of regional influences. Some of the common traditional delicacies in Tamil Nadu are mentioned below along with their region of origin:

Chettinadu
Chettinadu cuisine is undoubtedly the most important culinary export of the state. It includes dishes made in Karaikudi and its surrounding villages. Chettinadu cuisine is popular because of its subtle use of spices that are ground fresh every time. Rice is a common base for most dishes; some of them include paal paniyaaram, idiyaapam etc. Contrary to popular opinion, meat and poultry based dishes are not a common occurrence in Chettinadu cuisine, but are still popular. Some of them include kozhi varuval (chicken fry), melagu perattal (pepper chicken) and the like. Some spices unique to this cuisine include kal paasi and maratti mooku.
Nanjil Nadu
Nanjil Nadu cuisine is famous for its abundant use of coconut oil and coconut. The food and the cooking style here is similar to that of Kerala, especially Southern Travancore. Nanjil Nadu refers to the district of Kanya Kumari (although puritans would like to restrict the term being used to refer to the entire district). This being a coastal area, fish is found in abundance and eaten almost on a daily basis. Some of the specialties of this area include avial, erriserry, ulundhanchoru (a dish made of black gram lentils, rice and coconut), kappa (also called kelungu) and meen curry (fish curry) etc. Also, this is probably the only place in Tamil Nadu where beef is consumed. Even Hindus here eat it.
Kongu Nadu
Dishes made in and around Coimbatore, Erode, Bhavani, etc. form the basis for Kongunadu cuisine. Coconut is widely used, but it is the use of turmeric that makes this cuisine special. Traditional delicacies here are largely vegetarian. Some of the popular dishes here include oppittu, kambu koozhu, vazhai poo vadai, etc.
Areas of Madurai, Tirunelveli, Tuticorin etc.
These places use meat in abundance. Some of the popular dishes include parotta, kari dosai (meat dosai) and jigar thanda.

Pazhaya Saadham OR Pazham Kanji - ICE BIRIYANI

During the good old days, there was no special practice of preparing hot morning break-fast, as we do now, among most South Indian families, except that, previous day's cooked rice that was soaked in plain water the previous night was consumed the next day morning with some nutritious supplements such as fresh buttermilk, slightly-salted onions or other non-spicy pickles such as  goose berry or lemon. This is an excellent, rich and the most nutritious food. This is known as " Pazhaya Saadham" (meaning old rice) in Tamil and "Saddhi Annamu" or "Saddhennamu" (meaning cold rice) in Telugu.

An American Nutritionist, dietitian and scientist had researched on the food practices among  various regions in the world and concluded that the South Indian tradition of consuming the previous day's cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best.

For centuries, this has been the staple food of many South Indian families, particularly of the low income groups. It is, of course, now replaced with fashionable hot break-fast.

It is found out that previous day's cooked rice soaked in plain water is very compact and complete break-fast. It has the rare B6 B12 vitamins which are not otherwise easily available in other food supplements. This rice generates and harbours trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep all organs battle fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains.

It is worth giving a try. The cooked rice can be soaked in an earthen vessel or vessels made of natural clay or rock. (In Tamil families, vessels made of natural rock, called as "Kalchatti" was used. Many South Indian families also use this even now though it is called by different names in other languages. Some families use this "Kalchatti"  that is handed down to them since generations even. It is found to be free from harmful bacteria and other normal disease causing harmful elements.

Brown rice is the best for this as its nutrients are retained intact.

You will be happy to know that the American Nutritionist had listed the following benefits that accrue to the body if you stick to the practice of consuming such soaked rice.

 1.  Consuming this rice as break-fast keeps the body light and

 also energetic.

2.   Beneficial bacteria gets produced in abundance for the

body.

 3.  Stomach ailments disappear when this is consumed in the

      morning, as, excessive and harmful heat retained in the

body is neutralized.

 4. As this food is very fibrous, it removes constipation and

also dullness in the body.

 5. Blood pressure is normalised and hypertension subsides

appreciably.

 6.  Body feels less tired due to this food as a result of which

one feels fresh through out the day.

 7.  This removes allergy induced problems and also skin

related ailments.

 8.  It removes all types of ulcers in the body.

 9.  Fresh infections are kept at bay due to consuming this rice.

 10. It helps in maintaining youthful and radiant look.

Once you consume this, the body does not crave for tea or coffee. In the olden days, people who worked in the fields used to leave their houses in the early morning after consuming this soaked rice and worked hard for over 8 to 10 hours non-stop.

வெஜிடபிள் பிரியாணி

தேவையானவை:
பாசுமதி அரிசி - 2 கப், பெரிய வெங் காயம் - 2, தக்காளி - 3, கேரட் - 1, உருளைக்கிழங்கு - 1, பட்டாணி - ஒரு கைப்பிடி, புதினா, மல்லித்தழை - தலா ஒரு கைப்பிடி, மஞ்சள் தூள் - கால் டீஸ்பூன், உப்பு - தேவையான அளவு.
அரைக்க:
சின்ன வெங்காயம் - 10, இஞ்சி - ஒரு துண்டு, பூண்டு - 6 பல் (சிறிய பூண்டாக இருந்தால் 8 பல்), காய்ந்த மிளகாய் - 3, தனியா - 2 டீஸ்பூன், பட்டை, லவங்கம், ஏலக்காய் - தலா 2, சீரகம் - அரை டீஸ்பூன், தயிர் - அரை கப், கசகசா - 1 டீஸ்பூன்.
தாளிக்க:
பிரிஞ்சி இலை - சிறிதளவு, எண்ணெய் - 2 டேபிள்ஸ்பூன், நெய் - 2 டேபிள்ஸ்பூன்.

செய்முறை:
அரிசியைக் கழுவி, அரை மணி நேரம் தண்ணீரில் ஊறவையுங்கள். அரைக்கக் கொடுத்துள்ள பொருட்களை ஒன்றாகச் சேர்த்து அரைத்தெடுங்கள். காய்கறிகளை வெஜிடபிள் பிரியாணிக்கு சொன்னது போலவே நறுக்குங்கள். வெங்காயத்தை நீளவாக்கிலும் தக்காளியை பொடியாகவும் நறுக்குங்கள்.
குக்கரில் எண்ணெய், நெய்யைக் காயவைத்து பிரிஞ்சி இலை, வெங்காயத்தைப் போட்டு நன்கு வதங்கியதும், அத்துடன் பச்சை மிளகாய் மற்றும் அரைத்த விழுதைச் சேர்த்து, பச்சை வாசனை போக வதக்குங்கள்.
பிறகு, காய்கறிகளையும் தக்காளி, தேவையான உப்பு, மஞ்சள்தூள், தயிர், புதினா, மல்லித்தழை ஆகியவற்றையும் சேர்த்து நன்கு வதக்குங்கள்.
ஊறிக்கொண்டிருக்கும் அரிசியை, தண்ணீருடன் மேற்கண்ட கலவையில் சேர்த்துக் கிளறி, மூடி போட்டு, ஒரு விசில் வந்ததும் தீயைக் குறைத்து, ஐந்து நிமிடம் வைத்திருந்து இறக்குங்கள்.

Ulundan Kali - Traditional Tamil Healthy Food

1.Ulundhu kali /Korrakan Kali or Black gram porridge:

Its one of the very health dishes, given to girls during puberty in villages in earlier days. Its traditionally eaten with jaggery and gingely oil. This dish is considered to be a store house of proteins. This dish used to be very popular in Sri Lanka too.
This dish has died a slow death over the years.

Urad dal is known for its rich in fiber content and hence enhances digestion and it is helpful in reducing cholesterol. This Kali has been given to girls who have reached puberty also during pregnancy to give the strength to bones and muscles. Kali is a easy to digest food.

Herbal Healthy tips for Colastrol & Blood Pressor

If you Take 2 crushed garlic piece 

with one glass of Milk at night 

before going to sleep 

it will reduce 

the Colastral and Blood Pressor.

                                                  -Traditional Tamil Medical Practionor

சுவையுடன் ஆரம்பம் - சுந்தர காவியம்