SOINS ♥ SMART

தே‌ங்கா‌ய் எ‌ண்ணெ‌ய் மரு‌‌த்துவ‌ம்

2015-06-06T11:05:00.000-07:00

குழ‌ந்தைகளு‌க்கு ச‌ளி ‌பிடி‌த்‌திரு‌ந்தா‌ல் தைல‌ம் தே‌ய்‌‌ப்பா‌ர்க‌ள்.

ஆனா‌ல், அதை ‌விட ‌சிற‌ந்த மரு‌ந்து தே‌‌ங்கா‌ய் எ‌ண்ணெ‌ய் க‌ற்பூர‌ம் தா‌ன்.

தேங்காய் எண்ணையை ந‌ன்கு சூடா‌க்‌கி இற‌க்‌கி அ‌தி‌ல் கற்பூரம் சேர்த்து அதனை குழ‌ந்தை‌யி‌ன் உட‌ல் சூடு தா‌ங்கு‌ம் அள‌வி‌ற்கு ஆர வைத்து நெஞ்சில் தடவ சளி குணமாகும்.

Military Motorcycles, WWII and BMW (With Video)

2015-06-06T10:02:00.000-07:00

BMW's R12 from the 1930s

Harley-Davidson had been building motorcycles since 1906. BMW got a much later start, around 1921; but by the time World War II rolled around, BMW's design & engineering was already world-class.

In the 1930s BMW had mastered the emerging production method of electric arc welding, and were able to create incredibly strong joints. This practice was borne of necessity; sidecars were popular in Germany, perhaps more popular than in the 'States, where Americans aspired to ride around in automobiles. Sidecars placed a lot of stress on a motorcycle frame. But in thrifty Germany, with one passenger in the sidecar and another behind the driver, a sidecar-equipped motorcycle was an economical way to transport three people. BMW made their frames strong enough to handle that load.

Another impressive feat of design and engineering was BMW's front forks. For comparison's sake, look at the top of the front fork on the Harley-Davidson WLA we discussed in the last entry:

See how the design requires the shocks be exposed to the elements, sticking out of the top like that? In contrast, BMW perfectedtelescoping forks, which had the shocks on the inside:

If we compare the forks of BMW's R12 side-by-side with the Harley WLA, the Harley looks primitive in comparison.

It is true that the R12 mechanic would have to remove an additional housing to access the shocks for replacement or repair, but that was presumably a worthwhile trade-off for keeping sand, snow and ice out of the springs. And the bike had a reputation for being easy to work on; Georgia-based professional motorcycle restorer John Landstrom calls the R12 "probably the easiest to work on and most reliable of the pre-war BMWs...[it] has a very simple, basic layout that was designed for the military so they could be fixed in the field."In the video below, Landstrom discusses the design features of the R12, mostly from 3:35 to 6:15. You can also see that the Germans were able to add some offensive capabilities to the sidecar by mounting a machinegun on it.

Sometime around 1941, BMW began producing an improved motorcycle at the German army's request. Their resultant R75 had a permanently-attached sidecar whose wheel was connected, via axle, to the motorcycle's rear wheel. The R75 thus effectively had two-wheel drive, which greatly improved the motorcycle's handling in adverse conditions. To simplify inventory and maintenance, all three wheels were designed to be interchangeable, and a spare was attached to the rear of each sidecar.

As you can see in the photo below, BMW engineers also updated the telescoping fork with an accordion-like rubber housing; they found the elastic material made a better seal to keep the sand out.

Loaded up with two Jerrycans on the sidecar, one on the bike's rear, an extra seat behind the driver and a freaking machinegun, the R75 made for a formidable and utilitarian vehicle capable of carrying three.

Both the R12 and the R75—and indeed, any motorcycle made by BMW until 1994—also incorporated another clever mechanical trick that Harley-Davidson had not been able to pull off: shaft drive. I'm not talking about the sidecar; I mean the rear wheel of the motorcycle was driven by a rotating shaft connected to a universal joint. In contrast, Harley's SLA, like most other motorcycles of the era, was chain-driven. As both the U.S. and Germany military would discover in the North African campaign, BMW's enclosed shaft was superior, in sandy conditions, to an exposed chain that grit could get inside of.

I should point out that in the 1930s and '40s, to an American engineer, shaft-drive and telescoping forks were something like the concept of laser pistols today; we can envision how they should work in theory, but we can't yet figure out how to make them. BMW had figured it out, and their advanced design and engineering was thus providing the German military with a material advantage.

However, as with the tale of the Jerrycan, at some point Allied troops captured a German R12 or R75 and sent it back home to be studied. Once the U.S. engineers had ripped the bike apart, converted the metric to Standard and reverse-engineered the manufacturing technology, Harley-Davidson was then tasked with producing a similar shaft-driven design. The results of their efforts, the Harley-Davidson XA, are below:

As it worked out, just over 1,000 XA models were produced—and they never got to see the North African sands for which they were designed. Military bureaucracy, combined with an increasing Army reliance on jeeps, meant that the relatively few XAs produced were wastefully relegated to base duty on U.S. soil. Today the XA is a collector's item.

Did the XA getting the AX sound the death knell for military motorcycles? Not quite. Stay tuned.

The fastest police cars in history

2015-06-06T09:12:00.000-07:00

Crime doesn't pay: The fastest police cars in history

Here at Classic Driver, we’re all for law and order – but when the police are equipped with these potent machines, it does seem a little unfair on Burglar Bill.

France: Renault Alpine A110

Even if the films of Louis de Funès suggest otherwise, the French Gendarmerie of the 1960s pursued not only nude swimmers on the beaches of Côte d'Azur, but also speeding motorists. In 1966, the ‘Brigade’ acquired their first Alpine A110, allowing them to keep pace with even the fastest Italian sports cars through the switchbacks.

England: Triumph TR4

The English Police Force was also appropriately equipped to deal with those breaching the speed limits – but we suspect its selection of squad cars went beyond the altruistic. In 1962, Southend-on-Sea’s law enforcement officers were equipped with several Triumph TR4 convertibles, a car more than capable of reeling in bank robbers in their Jaguar saloons. The Triumph proved popular and remained in service for some time – and the open configuration allowed even the tallest constables to retain their helmets in anticipation of a foot chase.

Germany: Porsche 911 Carrera

German law enforcement recognised the merits of its domestic car industry as early as the 1950s, and soon put a fleet of 356s into Highway Patrol service. Subsequently, the protective powers adopted the 911 as a pursuit vehicle: the mid-90s saw Southern Germany’s officers equipped with near-170mph capabilities, courtesy of this liveried 282bhp 993.

Netherlands: Spyker C8 Spyder

With a top speed of 186mph, the 400bhp Spyker used by the Dutch Police Department would have had few worthy adversaries. Unfortunately, it only remained in police livery for a single outing, its purpose being as a promotional tool rather than a pursuing one – Dutch Ferrari owners can now return to a relaxed state.

Italy: Lamborghini Gallardo

Because Lamborghini doesn’t have its own test track, since the 1960s it has tested its new cars on the highways surrounding its Sant'Agata headquarters. Therefore, a good rapport with the local police makes sense – and 2005 saw the Italian marque famously present a pair of Gallardos to the force. Officially, they’re used for duties such as urgent organ transport, but we’re sure the officers have conducted their own ‘testing’ at some point.

Dubai: Aston Martin One-77, Lamborghini Aventador, Ferrari FF...

Other countries, other customs. With so many high-end supercars on the roads of Dubai, the police force needed to upgrade just to keep up. Its fleet – already containing a Mercedes SLS, a Ferrari FF and a Lamborghini Aventador – was recently strengthened with a Bugatti Veyron and Aston Martin One-77, if these pictures are to be believed.

Ford Mustang History

2015-06-06T09:00:00.001-07:00

Ford Mustang History – Discover The Pony Car’s Origins And More

Do you know anything about the Ford Mustang history? This pony car has been around since the 60’s and is still selling well today.

The iconic Ford Mustang is an American automobile manufactured by the Ford Motor Company. It was initially based on the second generation Ford Falcon compact car and first introduced on April 17th, 1964. Within one year the Mustang became Ford’s most successful launch since the Model A.

The Ford Mustang led the way for a new breed of muscle car called “pony car” and gave rise to competitors such as GM’s Chevrolet Camaro, AMC’s Javelin, and Chrysler’s revamped Plymouth Barracuda.

Today the Mustang is still going strong and is Ford’s third oldest nameplate currently in production next to the F-Series pickup truck line and the Falcon that is still in production in Australia.

Ford Mustang History

Production of the 1965 Mustang began in Dearborn, Michigan on March 9th, 1964 and the car was introduced to the public on April 17th, 1964 at the New York World’s Fair.

Executive stylist Pres Harris, who was a fan of the World War II P-51 Mustang fighter plane, is believed by many to have suggested the name and designed the body. An alternative view was that Robert J. Eggert, Ford Division market research manager, first suggested the Mustang name.

Eggert, a breeder of quarter horses, received a birthday present from his wife of the book, The Mustangs by J. Frank Dobie in 1960. Later, the book’s title gave him the idea of adding the “Mustang” name to Ford’s new concept car.

The name could not be used in Germany, because it was owned by Krupp, which had manufactured trucks between 1951 and 1964 with the name Mustang. Ford refused to buy the name for about USD$10,000 from Krupp at the time, so Mustang was sold in Germany as the “T-5″ until December 1978.

The Mustang has seen several different platform generations and designs. Although some other pony cars have seen a revival, the Mustang is the only original pony car to remain in uninterrupted production over the four decades of its production.

First generation Mustang (1964–1973)

As Lee Iacocca’s assistant general manager and chief engineer, Donald N. Frey was the head engineer for the Mustang project, supervising the overall development of the Mustang in a record 18 months while Iacocca himself championed the project as Ford Division general manager.

The Mustang prototype was a two-seater, mid-mounted engine roadster. This vehicle employed a Taunus (Ford Germany) V4 engine and was very similar in appearance to the much later Pontiac Fiero.

It was claimed that the decision to abandon the two-seater design was in part due to the low sales experienced with the 2-seater 1955 Thunderbird and so to broaden market appeal it was remodeled as a four-seater coupe.

A “Fastback 2+2″ model traded the conventional trunk space for increased interior volume as well as giving exterior lines similar to those of the second series of the Corvette Sting Ray and European sports cars such as the Jaguar E-Type.

The new design was styled under the direction of Project Design Chief Joe Oros and his team which included L. David Ash, Gale Halderman, and John Foster. The final design was chosen at Ford’s Lincoln Mercury Division design studios where Iacocca instigated a design contest for the model.

Having set the design standards for the Mustang, Oros said:“I told the team that I wanted the car to appeal to women, but I wanted men to desire it, too. I wanted a Ferrari-like front end, the motif centered on the front, something heavy-looking like a Maserati, but, please, not a trident and I wanted air intakes on the side to cool the rear brakes. I said it should be as sporty as possible and look like it was related to European design.”

Oros also added: “I then called a meeting with all the Ford studio designers. We talked about the sporty car for most of that afternoon, setting parameters for what it should look like and what it should not look like by making lists on a large pad, a technique I adapted from the management seminar.

We taped the lists up all around the studio to keep ourselves on track. We also had photographs of all the previous sporty cars that had been done in the Corporate Advanced studio as a guide to themes or ideas that were tired or not acceptable to management.

Within a week we had hammered out a new design. We cut templates and fitted them to the clay model that had been started. We cut right into it, adding or deleting clay to accommodate our new theme, so it wasn’t like starting all over. But we knew Lincoln-Mercury would have two models.

And Advanced would have five, some they had previously shown and modified, plus a couple extras. But we would only have one model because Ford studio had a production schedule for a good many facelifts and other projects. We couldn’t afford the manpower, but we made up for lost time by working around the clock so our model would be ready for the management review.”

Favorable publicity articles appeared in 2,600 newspapers the next morning, the day the car was “officially” revealed. A Mustang also appeared in the James Bond film Goldfinger in September 1964, the first time the car was used in a movie.

To cut down the development cost and achieve a suggested retail price of US$2,368, the Mustang was based heavily on familiar yet simple components, many of which were already in production for other Ford models.

Most of the interior, chassis, suspension, and drivetrain components were derived from those used on the Ford Falcon and Fairlane. This use of common components also shortened the learning curve for assembly and repair workers, while at the same time allowing dealers to pick up the Mustang without also having to spend massive amounts of money on spare parts inventories to support the new car line.

Original sales forecasts projected less than 100,000 units for the first year. This mark was surpassed in three months from rollout. Another 318,000 were sold during the first model year and in its first eighteen months, more than one million Mustangs were built. All of these were VIN-identified as 1965 models.

Many changes were made at the traditional opening of the new model year, including the addition of back-up lights on some models, the introduction of alternators to replace generators, and an upgrade of the V8 engine from 260 cu in (4.3 l) to 289 cu in (4.7 l) displacement.

Some six-cylinder Mustangs were fitted with the 101 hp, 2.8 liter Falcon engine, the rush into production included some unusual quirks, such as a horn ring bearing the ‘Ford Falcon’ logo beneath a trim ring emblazoned with ‘Ford Mustang.’ These characteristics made enough difference to warrant designation of the 121,538 earlier ones as “1964½” model-year Mustangs, a distinction that has endured with enthusiasts.

All of the features added to the “1965″ model were available as options or developmental modifications to the “1964½” model, which in some cases led to “mix-and-match” confusion as Ford exec, hurriedly ramped up production by taking over lines originally intended for other car models.

Some cars with 289 engines which were not given the chrome fender badges denoting the larger engine, and more than one car left the plant with cutouts for back-up lights but no lights nor the later wiring harness needed to operate them. While these would today be additional-value collectors’ items, most of these oddities were corrected at the dealer level, sometimes only after buyers had noticed them.

Second generation Mustang(1974–1978)

Lee Iacocca, who had been one of the forces behind the original Mustang, became President of Ford Motor Company in 1970 and ordered a smaller, more fuel-efficient Mustang for 1974. Initially it was to be based on the Ford Maverick, but ultimately was based on the Ford Pinto subcompact.

The new model, called the “Mustang II, was introduced two months before the first 1973 oil crisis, and its reduced size allowed it to compete against imported sports coupés such as the Japanese Toyota Celica and the European Ford Capri. First-year sales were 385,993 cars, compared with the original Mustang’s twelve-month sales record of 418,812.

Lee Iacocca wanted the new car’s, shape and overall styling to be finished to a high standard, saying it should be “a little jewel.” However not only was it smaller than the original car, but it was also heavier, owing to the addition of equipment needed to meet new U.S. emission and safety regulations.

Performance was also reduced, and despite the car’s new handling and engineering features the galloping mustang emblem “became a less muscular steed that seemed to be cantering.”

The car was available in both coupé and hatchback versions. Changes introduced in 1975 included reinstatement of the 302 CID V8 engine option (called the “5.0 L” although its capacity was 4.94 L) and availability of an economy option called the “MPG Stallion”. Other changes in appearance and performance came with a “Cobra II” version in 1976 and a “King Cobra” in 1978.

Third generation (1979–1993)

The 1979 Mustang was based on the larger platform (initially developed for the 1978 Ford Fairmont and Mercury Zephyr). The interior was restyled to accommodate four people in comfort despite a smaller rear seat. The trunk was larger, as was the engine bay, for easier service access.

Again the Mustang was available in two body styles, a coupé, and a hatchback. In 1983 a convertible model became available. Available trim levels included L, GL, GLX, LX, GT, Turbo GT, SVO (1984–86), Cobra, and Cobra R (1993).

In 1979 the Mustang served as an Indianapolis 500 pace car and to commemorate Ford built 10,478 replicas.

The 1982 models had the option of a 5.0 liter V8 engine instead of the 4.2 liter V8.
1983 was the first year for a 5-speed transmission.

During the 1980′s fuel prices escalated and sales slumped and in response to this Ford started developing a new Mustang variant based on Mazda MX-6 assembled at AutoAlliance International in Flat Rock, Michigan.

The new model was being designed as a front-wheel drive, Japanese-designed Mustang without a V8 option. Outraged Enthusiasts protested to Ford and so the new 1987 Mustang only received a major facelift while the MX-6 variant became the 1989 Ford Probe.

The 1984 to 1986 model years included the Mustang SVO featuring a 2.3 L Multi-port fuel injected, turbo charged inline 4-cylinder engine with an air-to-air intercooler. other unique features included, the return of Mustang 5-lug wheels, lower front forged control arms from the Lincoln Mark Series and was the first Mustang with four-wheel ventilated disc brakes, dual-wing rear spoiler, quad shocks on the rear axle, adjustable “Koni” gas struts and shocks, and other special parts.

Engine output in 1984 was 175 hp but was upgraded to 205 hp by the 1986 model year.

The 1985 model year received a new roller cam block, roller cam, and roller lifters.
1986 was the first year of fuel injection, excepting the SVO in 1984-1986.

Fourth generation (1994–2004)

In 1994 the Mustang underwent its first major redesign in fifteen years. Code-named “SN-95″ by the automaker, it was based on an updated version of the rear-wheel drive Fox platform called “Fox-4.” The new styling by Patrick Schiavone incorporated several styling cues from earlier Mustangs and for the first time since 1973, a hatchback coupe model was unavailable.

The base model came with a 3.8 OHV V6 engine rated at 145 bhp and was mated to a standard 5-speed manual transmission or optional 4-speed automatic. Though initially used in the 1994 and 1995 Mustang GT, Ford retired the 302 cid pushrod small-block V8 after nearly 40 years of use, replacing it with the newer Modular 4.6 L (281 cid) SOHC V8 in the 1996 Mustang GT. The 4.6 L V8 was initially rated at 215 bhp but was later increased to 225 bhp (168 kW) in 1998.

For 1999, the Mustang received Ford’s New Edge styling theme with sharper contours, larger wheel arches, and creases in its bodywork, but its basic proportions, interior design, and chassis remained the same as the previous model.

The Mustang’s powertrains were carried over for 1999, but benefited from new improvements. The standard 3.8 L V6 had a new split-port induction system, and was rated at 190 bhp (140 kW) while the Mustang GT’s 4.6 L V8 saw an increase in output to 260 bhp (190 kW) thanks to a new head design and other enhancements.

There were also three alternate models offered in this generation: the 2001 Bullitt, the 2003 and 2004 Mach 1, as well as the 305 bhp, 320 bhp and 390 bhp Cobra.

Fifth generation (2005-present)

At the 2004 North American International Auto Show, Ford introduced a completely redesigned Mustang, codenamed “S-197,” that was based on an all-new D2C platform. Developed under the direction of Chief Engineer Hau Thai-Tang and exterior styling designer Sid Ramnarace, the fifth-generation Mustang’s styling echoes the fastback Mustangs of the late 1960s. Ford’s senior vice president of design, J Mays, called it “retro-futurism.”

The fifth-generation Mustang is manufactured at the AutoAlliance International plant in Flat Rock, Michigan. The base model is powered by a 210 hp (157 kW) cast-iron block 4.0 L SOHC V6 that replaced the 3.8 L pushrod V6 used previously. The Mustang GT used an aluminum block 4.6 L SOHC 3-valve Modular V8 with variable camshaft timing (VCT) that produces 300 hp (224 kW).

The base Mustang came with a Tremec T-5 5-speed manual transmission while Ford’s own 5R55S 5-speed automatic was optional. The Mustang GT featured the same automatic transmission as the V6 model, but manual was a heavier duty Tremec TR-3650 5-speed.

Ford announced in July 2007 that all 2008 Mustangs would have seats containing material derived from soybeans.

A new option for the 2009 Mustang was the glass roof. This $1,995 option is in effect a full roof sunroof that splits the difference in price and purpose of the coupe and convertible models.

The redesigned 2010 model year Mustang was released in the spring of 2009. It continued on the D2C platform and most of the previous-year’s drivetrain options. The exterior was revised with only the roof panel being retained achieving a drag reduction of 4% on V6 models and 7% on the GT models.

The V6 for base Mustangs remained unchanged, while the Mustang GT’s 4.6 L V8 was revised to specifications similar to that of the 2008–2009 Mustang Bullitt’s 4.6 L V8, resulting in 315 hp (235 kW) at 6000 rpm and 325 lb·ft of torque at 4250 rpm.

Other mechanical features included new spring rates and dampers to improve ride quality and control, standard traction control system and stability control system on all models, and new wheel sizes.

For 2011 Ford has revised all the Mustang’s engines. The new V6 is a smaller 3.7 L (227 cu. in.) aluminum block engine weighing 40 lb (18 kg) lighter than the outgoing version. The engine produces 305 hp (227 kW) and 280 lb·ft (380 N·m) of torque. Ford announced on December 28, 2009 that the 2011 Mustang GT would feature a 5.0 engine that produces 412 horsepower.

The new Ford 5.0-liter V8 “Coyote” engine has a 32-valves with Twin Independent Variable Cam Timing (TiVCT). These cams control intake and exhaust functions of the vehicle to maximize combustion.

The transmission includes either a 6-speed automatic or manual. An Electronic Power Assist Steering (EPAS) removes the conventional hydraulic power steering pump so now the system no longer requires belts previously used to assist the steering.

An optional Brembo brake upgrade is available. These brakes were previously used on the Shelby GT-500. A pair of 19-inch wheels and performance tires is included.

The Shelby GT500′s 5.4 L block is now made out of aluminum making it 102 lb (46 kg) lighter that the iron units in previous years, and is now rated at 550 hp (410 kW) and 510 lb·ft of torque.

Ford Mustang Awards

The 1965 Mustang won the Tiffany Gold Medal for excellence in American design, the first automobile ever to do so.

The Mustang was on the Car and Driver “Ten Best list” in 1983, 1987, 1988, 2005, and 2006. It won the Motor Trend Car of the Year award in 1974 and 1994.

In 2005 it was runner-up to the Chrysler 300 for the North American Car of the Year award and was named Canadian Car of the Year.

****

The Mustang has many more years to go and many more models to enter the Ford Mustang history books.

A History of Concept Cars

2015-06-06T08:49:00.002-07:00

A History of Concept Cars

Following our recent article on today’s concept cars and designers, Gijsbert-Paul Berk begins a new series of historical articles that will convey the history of dream and show cars and examine which concept cars or design studies influenced the shapes of our automobiles. Below, three interesting and legendary fashions that helped set styling trends.

By Gijsbert-Paul Berk

Breaking Away
Concept cars, dream cars, or show cars by any name are not by any means new. Historically, dream cars are outrageous, crowd-pleasers and often trend-setters. The story of the dream car begins in 1896 as the French made a concentrated effort to make the new motor car look less like ‘horseless carriages’. In general, the design and construction of automobile bodies was the work of coachbuilders, who only a few years before, had built the horse-drawn carriages. This similarity sometimes caused confusion and irritated a number of people.

This was one of the reasons why the well-known Parisian department store “Le Louvre” organized a competition for ideas for the coachwork of ‘modern’ motor cars in 1896. The contest was open to all kinds of artists such as painters and sculptors but also to architects and coachbuilders. The prizewinning entry was a scale model made from wax, cardboard and glass by Pierre Selmersheim, an architect and furniture designer. As can be seen from the competition, the Selmersheim design was fairly radical and advanced for the era. A photo of it was widely publicized in the French newspapers and European motoring magazines. But none of the many French coachbuilders was interested in building it.

These drawings are additional entries in the competition. It is easy to see why the Selmersheim design in the lead photo above, won.

During the early years of the motor car, it was customary that a chassis be brought to a coachbuilder to be fitted with its body, and the coachbuilders together with his client determined the styling fashion. Some of these coachbuilders created new trends or concepts which, with hindsight, can be considered as milestones in the evolution of automobile design. Because as they presented their latest creations at Motor Shows and Concours d’Elegance, these new trends got attention in the Motoring Press and were often copied by their colleagues and competitors. Thus most of the first ‘concept cars’ can be attributed to coachbuilders.

Four Forward

In 1902, a new style of open coachwork emerged in Europe. Initially called a ‘Tonneau de Grand Luxe’, it became more popularly known as the ‘Roi-des-Belges’ (King of the Belgians) body style. Its main characteristics: four well-upholstered seats, all viewing forward, to offer more comfort to the passengers. The design was the idea of the mistress of King Leopold.

Cleo in 1903.

The story is legendary but perhaps not all what it seems. As far as possible, we will try to set the record straight.

In August 1901 King Leopold of Belgium visited Paris. There, His Majesty met Fernand Charles, a designer for the coachbuilder De Rothschild & Fils. He invited Charles to the apartment of his friend Madame Cléo de Mérode where they could discuss the design of a body for a new Mercedes chassis he had bought. Cléo de Mérode was very beautiful, quite famous as the ‘première danseuse’ (prima ballerina) of the ballet of the Opéra in Paris and supposedly was the ‘amie intime’ of King Leopold II, who was almost 40 years her senior.

During their discussion, Madame de Mérode put two of the richly upholstered tub armchairs in the apartment next to each other, and suggested similar seats should be placed in the rear portion of the new body, both facing forwards.

At that time the tonneau bodies generally had two benches facing one another in the rear compartment (some, like the De Dietrich, had bench seats both facing forward). The King was captivated by the idea of his beautiful companion and ordered Charles to make some drawings, and in particular to copy the lines of backrests of the tulip-shaped chairs. In September 1901, His Majesty approved the design and instructed Charles to supervise its construction at De Rothschild & Fils. The car was delivered in April 1902. Its body was made of aluminum and a new lightweight alloy, called partinium. This was a new composition of aluminum and tungsten, developed and manufactured by Monsieur Henry Partin and also used in Jenatzy’s record-setting La Jamais Contente.

However, the dates and descriptions slightly differ from those found in the magazine articles from that era.

In its issue of April 20th 1901, The Autocar published a drawing of the new car for King Leopold, as delivered to him in Nice. “The body is of hammered aluminum, painted red, the frame being painted in Royal blue. The front splashers are of a new type, to so far as possible reduce the windage on the wings.” The car was equipped with wide and richly upholstered seats in red morocco leather. The left front seat was made extra wide to accommodate the King in comfort.

Alas, the illustration above shows clearly, that it did not have tulip-shaped rear panels. Secondly it was obviously a Tonneau with a rear entrance, and the chassis was not a Mercedes but a Panhard & Levassor.

Furthermore, the The Autocar of November 8th, 1902 carried this small but sad item: “It has been rumored that the King of the Belgians, had been ordered to cease motoring by his physicians. But however this may be, it is a fact that His majesty has just purchased three new cars. One is a Mercedes, which will be completed throughout at Cannstadt, and the other two are Mors cars, the bodies for which will be built in Paris”.

Then in June 1903, Car Illustrated published a photo of the fire damage at the Cannstadt factory and the ruins of the 90 HP Mercedes for the Belgium King.

Meanwhile in Car of June 4 1902, a Mr. Hugh Weguelin wrote that he was the original inventor of the modern Tonneau, as he had sent a drawing of such a body to Mr. Auscher of Rothschild & Fils, but failed to register it. He also mentioned that a few years earlier he had bought a high-backed Tonneau, designed by the Count de Périgord.

These amendments in no way diminish the historic value of what was one of the first bodies to be specifically designed for an automobile and ordered by a reigning Sovereign. As King Leopold II was already 65 years old in 1900 it is quite understandable that Mme. de Mérode insisted on the use of high-backed, thickly padded chairs, like those she had in her apartment. It is an endearing thought that she wanted her Royal friend to enjoy similar comfort in his new car.

One of the first Rolls-Royce Silver Ghosts that successfully participated in the 1907 Scottish Reliability Trial had a Roi-des- Belges body made by the British coachbuilder Barker & Co. This car is now considered to be the most valuable Rolls-Royce in the world, valued at USD 57 million.

At De Rothschild & Fils they must have been grateful to her, because this made their coachwork visually stand out from other Tonneau bodies. The Roi-des-Belges style set a new standard for comfort and was indeed a milestone in the evolution of body design and, like today’s concept cars, it attracted a lot of publicity.

Boat-like Cars

Period photo and drawing of the first door-less Labourdette Skiff on a 2.1 liter Panhard & Levassor X19 chassis. Unfortunatly, the nice girl in the photo gave no demonstration how to get in or out of the car.

Over the years body designers and stylists have often been inspired by other means of transport, such as boats, airplanes, steam locomotives and spacecraft.

The French coachbuilder Jean-Henri Labourdette in 1912 launched a revolutionary new coachwork concept. The passenger compartment of his open torpedo body was built in the same way as the fast rowing boats, known as skiffs. Although at that time wooden bodies were not rare, this was a totally new approach in automobile coachwork construction.

This design was in fact an idea of the Chevalier René de Knyff, a well-known sportsman and a prominent figure in French society.

In 1912 de Knyff asked Jean-Henri Labourdette to build a new body. “I want a very, very light but comfortable torpedo offering the least wind resistance. You know that I enjoy rowing. Why don’t you build this body like my skiff, in mahogany and with thin rafters? It’s light and strong,” said De Knyff.

In full color, the Labourdette Skiff was impressive and sleek...the perfect dream car.

When Labourdette told him that these skiffs owed their rigidity to the fact that boats had no doors, de Knyff said, “Then build me a torpedo without doors”.
“But how will you get in?” Labourdette objected.
“One will step over the sides.”
“And the ladies?”
“Well, they will also step over. We will finally see their legs,” he laughed.

Construction detail of Labourdette's Skiff with the wooden rafters, ribs and the diagonal overlapping planking. The rear part of the cab, above the waistline, was made from one piece of Australian wattle wood that was formed by heating.

To acquire expertise Labourdette went to the naval yard of Despujols on the Ile de Jatte. “According to what I had seen there, I constructed the skiff body with triple overlapping layers of mahogany planking, riveted on a frame of ash. Between the second and third plies I placed a layer of canvas, to increase the rigidity. Since it was almost impossible to sketch the shape for the rear of the body, I decided to model it. This was, I think, the first time, that an automobile body form was studied, by modeling it in wax”.

The whole body, including four aluminum mudguards, windscreen and seats weighed only 180 kg. The Panhard-Levassor with the Labourdette Skiff body attracted huge crowds at the 1912 Paris Motor show.

Unfortunately getting in or out a skiff-bodied car was indeed rather a problem for the ladies. The fashion in those days prescribed wearing dresses and skirts covering the ankles. Most ladies refused to lift their skirts and show their legs to climb in a car, especially in the case of the wives and/or girlfriends of the wealthy men who could afford such a car. So this coachwork did not attract many buyers. Consequently later skiff’s had doors.

A Labourdette Skiff body (with two small doors!) on a 1912 Mercedes 37/90 HP chassis, powered by a four-cylinder engine of 9.5 liters that was designed by Paul Daimler. It produced about 60 HP at between 1100 and 1300 rpm. For this model Mercedes still used chain drive.

SOURCES:
InFrom Veteran to Vintage One of the authors is Laurence Pomeroy, also technical editor of the British car magazine The Motorand a respected and serious journalist. In the book Pomeroy quoted the pioneer motorist and amateur body designer Montague Grahame-White, who during early 20th century knew everybody in the inner circles of the French and British motor trade. He also wrote the entertaining book At the Wheel; Ashore and Afloat.

Benz Patent Motor Car, the first automobile (The birth of the automobile

2015-06-06T08:30:00.000-07:00

The birth of the automobile

Benz Patent Motor Car, the first automobile (1885 – 1886)

The first stationary gasoline engine developed by Carl Benz was a one-cylinder two-stroke unit which ran for the first time on New Year’s Eve 1879. Benz had so much commercial success with this engine that he was able to devote more time to his dream of creating a lightweight car powered by a gasoline engine, in which the chassis and engine formed a single unit.

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Benz Patent Motor Car, 1886

The major features of the two-seater vehicle, which was completed in 1885, were the compact high-speed single-cylinder four-stroke engine installed horizontally at the rear, the tubular steel frame, the differential and three wire-spoked wheels. The engine output was 0.75 hp (0.55 kW). Details included an automatic intake slide, a controlled exhaust valve, high-voltage electrical vibrator ignition with spark plug, and water/thermo siphon evaporation cooling.

On January 29, 1886, Benz applied for a patent for his “vehicle powered by a gas engine.” The patent – number 37435 – may be regarded as the birth certificate of the automobile. In July 1886 the newspapers reported on the first public outing of the three-wheeled Benz Patent Motor Car, model no. 1.

Long-distance journey by Bertha Benz (1888)



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Bertha Benz and her sons Eugen and Richard during their long-distance journey in August 1888 with the Benz Patent Motor Car.

Using an improved version and without her husband’s knowledge, Benz’s wife Bertha and their two sons Eugen (15) and Richard (14) embarked on the first long-distance journey in automotive history on an August day in 1888. The route included a few detours and took them from Mannheim to Pforzheim, her place of birth. With this journey of 180 kilometers including the return trip Bertha Benz demonstrated the practicality of the motor vehicle to the entire world. Without her daring – and that of her sons – and the decisive stimuli that resulted from it, the subsequent growth of Benz & Cie. in Mannheim to become the world’s largest automobile plant of its day would have been unthinkable.

Double-pivot steering, contra engine, planetary gear transmission (1891 – 1897)



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	Double-pivot steering

It was Carl Benz who had the double-pivot steering system patented in 1893, thereby solving one of the most urgent problems of the automobile. The first Benz with this steering system was the three-hp (2.2-kW) Victoria in 1893, of which slightly larger numbers with different bodies were built. The world’s first production car with some 1200 units built was the Benz Velo of 1894, a lightweight, durable and inexpensive compact car.

1897 saw the development of the “twin engine” consisting of two horizontal single-cylinder units in parallel, however this proved unsatisfactory. It was immediately followed by a better design, the “contra engine” in which the cylinders were arranged opposite each other. This was the birth of the horizontally-opposed piston engine. Always installed at the rear by Benz until 1900, this unit generated up to 16 hp (12 kW) in various versions

Summer tips: How to prevent heatstroke during hot weather!

2015-06-06T02:43:00.000-07:00

Summer has arrived and it's time for you to take extra precautions to avoid heat-related illnesses such as heatstroke, heat cramps, and heat exhaustion.

These conditions are common in all age groups during summers.

Heatstroke is a life-threatening condition that needs to be treated immediately. Any delay could result in fatal. Heatstroke occurs when body temperature is too high due to excessive heat exposure.

In other words, it is a severe heat illness, defined as hyperthermia with a body temperature greater than 40.6°C (105.1°F) due to environmental heat exposure with lack of thermoregulation.

Anyone can have heatstroke, but, infants, the elderly, athletes, outdoor workers and people with certain health conditions such as heart or lung disease are at greater risk.

Heatstroke can occur suddenly without any symptoms of heat exhaustion.

Symptoms may include-

Headache
Fatigue
Nausea and vomiting
Weakness
Muscle cramps and aches
Increased body temperature of 104°F (40°C) or higher
Flushed skin
Rapid breathing
Alteration in sweating
Loss of consciousness
Young children may develop seizures

If you have any of these symptoms, get into shade or indoors quickly and seek immediate medical help.

While the best defense against any heat-related health condition is prevention, here are a few tips for keeping cool and healthy as well as reduce the risk of developing heatstroke during hot weather:

Know symptoms of heat-related illnesses
Drink plenty of water or other fluids often to keep your body hydrated
Wear lightweight, light-coloured and loose clothes
Avoid vigorous physical activities in hot and humid weather
Avoid caffeine and alcohol as these can worsen the condition
Apply sunscreen with an SPF of at least 15 before stepping out from your house
Protect yourself against harmful sun rays by wearing a wide-brimmed hat and sunglasses anytime you're outdoors
Never, ever leave anyone, particularly children, in a parked car in warm or hot weather. The temperature in your car can rise 20 degrees F (more than 6.7°C) in 10 minutes when parked in the sun.

Make Your Own Paper Gerbera Daisies (Step By Step)

2015-06-05T11:33:00.000-07:00

About this project

Time

TIME:2H00

Difficulty

Nice 'n' Simple

Make these pretty gerbera daisies out of paper!

I made these paper blooms with a variety of papers in text weight (anything lighter than card stock) that I purchased at paper-papers.com. Some are metallic and others are an uncoated stock. The centers of each bloom are finished with

a glitter paper in either black or lime green which are two common colors for the gerbera centers. I have provided the pattern below for both a printable template and an SVG file for all of you who do have cutting machines.

You Will Need

Text weight paper
Glitter Paper
Floral Tape
Scissors
Glue Gun
Floral Wire
Wire Cutters

♥ Cut four size 1, four size 2, two size 3 and one size 4 gerbera petal rounds out of your coloured paper. You’ll also need to cut out one green flower back and one glitter center for each flower you make.

♥ Take your three largest rounds and fold each petal around the edge of your scissors to create a crease along each one.

♥ With the edge of your scissors carefully curl the edges of all the petals on the smaller rounds.

♥ Using a dab of glue in the middle, stick the each of the three larger rounds on top of one another making sure you rotate each one to vary the position of the petals.

♥ Starting with the largest remaining petal round, glue each one on top of one the other remembering to rotate each layer as you go. This will create depth and variety in the shape. Glue your glitter center to the middle of the daisy.

♥ Manipulate the center petals in towards the middle to give more texture and form to your daisy.

♥ Cover six lengths of 18 gage wire with floral tape leaving 1 inch at the top.

♥ Bend the 6 tips away from each other to form a spray.

♥ Trim the bare wire ends to ¼ inch.

♥ Wrap your green daisy base around the outside of your wire spray and glue into place.

♥ Use a generous amount of hot glue to stick your flower stem onto your daisy head.

ALL THE BEST ENJOY

Paper Flower (Step By Step)

2015-06-05T10:50:00.001-07:00

About this project

Time

TIME:0H25

Difficulty

Nice 'n' Simple

Paper flower made from an old book

I made this paper flower from a few pages of an old book, a little glass bead and a piece of brass wire.
I think it turned out pretty nicely :)

I'm not a native speaker so I guess there will be a few mistakes in the text and grammar but I try my best and any correction is much appreciated.
If there are any questions just ask in the comment section below.

You Will Need

♥ I used a brass wire with 1mm diameter and glass beads with 5mm diameter.

♥ The flower is about 4 inches but you can scale the petals-template in the print setting of your PDF-reader to make it a different size.

♥ Put the bead on the wire and twist it with the pliers for two or three times.

♥ The twisted part will be covered with the petals when you're done and it will also hold the petals in place.

♥ Cut out the petals. You will need 6 pieces of each petal shape.

♥ I folded 2 pages twice like an accordion, put the template on top and cut it out. It is much easier than tracing/cutting each petal seperately.

♥ Make 2 holes with a needle...

...and put the flower petals on the wire starting with the little ones.

♥ Be careful with pushing the petal over the twist in the wire to make sure your paper doesn't crack more than necessary.
I guess this sounds a little weired because I can't explain it properly in English but I hope you will know what I mean when you're at this step in this how-to.

♥ I bend the petals of the forth row down and the last row up again.

♥ If you use the flower just for decoration you probably won't need the glue.
But in case the petals won't bear up you can glue a little bead with an inside diameter that fits your wire right underneath the last petal.

You're done, enjoy! :)

Pug (Step By Step) :)

2015-06-05T10:01:00.003-07:00

About this project

Time

TIME:2H00

Difficulty

Pretty Tough

Pedigree Dogs in Needlefelt

This little pug’s body is made using the same H-frame as the labrador retriever, but here the legs are outstretched in an appealing resting pose typical of the breed.

Using the correct technique it is possible to needle detailed pads on even the tiniest feet. The typical pug forehead is a challenge for even the most experienced needle felter, but with the aid of a reverse felting needle, softly wrinkled skin is more easily achievable.

You Will Need

Wool Tops : 2½ measures of white Southdown; 2 measures of vanilla merino; 1 measure of black merino
Felting Needles : 36T (standard); 38S (fine); 32S (reverse)
Two 4mm (¼in) black Bead(s)
Polymer Claynose
Embroidery Needle
Fine Beading Needle
Strong blackThread
Two 12cm (4¾in) lengths of chenille stick ( Pipe Cleaner )
Wire Cutters or strong scissors
Carding Brushes
Pliers
Pen
Felting Pad

♥ Making an H-frame
An H-frame can be used to make a flexible armature for your dog, which will allow you to pose him or her as you wish. If a dog has slender legs, to avoid pipe cleaner fluff poking through the thin layer of wool, trim the fluff from the wires.

Cut two 12cm (4¾in) lengths of pipe cleaner and use a pen to make a mark halfway along each.

♥ Lay the lengths across each other and twist them together at the mark.

♥ Make three small tight twists to the right of the centre, and four on the left side.

♥ Lay the H-frame over the template (see below) and use the pen to mark the feet. Bend the wires over using pliers, then check the size. Trim if necessary, using heavy scissors or wire cutters.

♥ Use the pliers to flatten the wires against the legs. This prevents the sharp ends poking out of your finished dog.

♥ An example  h-frame template

Once you have made your H-frame, lay it over the project template to check the size is correct.
♥ When you bend the wires over, the fluff on the pipe cleaner can make the leg look longer than it is. Ignore the fluff, and measure only the wire core.

♥ Templates for  the Pug

All templates are shown at actual size when printed, or when viewed at full size on a computer. Dotted lines indicate the edge of shapes where loose wool (wavy lines) gradually becomes a part of the overall shape.

♥ Basic body shape templates

These templates show the basic shapes of the body. Compare the pieces you make with these to ensure the sizes are correct.

Rear legs positioning (from above)

Use the carders to mix together two measures of vanilla merino with two measures of white Southdown wool to make four whole measures of a light vanilla mix. This allows for a little extra.

♥Make an H-frame (see above) using the chenille sticks and the template, then needle felt a 1⁄16 measure of light vanilla wool into a disc using the fine felting needle. Keep the outside rough and fluffy, and the inside tighter.

♥Make four discs in total, and use the standard needle to felt a disc on to each foot of the H-frame, using the thicker centres as the base of the foot in  each case.

♥ Working one at a time, wrap an 1⁄8 measure of light vanilla wool around each leg and use the fine needle to needle felt it in place. Once all the legs are wrapped and felted, wrap and needle felt one complete measure of light vanilla wool around the body.

♥ Use the standard felting needle to start to make a ball from one measure of light vanilla wool. Change to the fine felting needle once it holds together, and make sure it is very densely felted.

♥ Attach and secure a pair of 4mm beads to the ball as eyes. Because the head is so firm, you will likely not need to fill the back of the head as it will not distort. Cover the thread on the back of the head by scratching the wool around over it.

♥ Use the standard felting needle to attach an 1⁄8 measure of charcoal mix to the front of the face as a muzzle. Use the fine felting needle to felt it onto the front of the head and shape it.

♥ Pull and pile an 1⁄8 measure of charcoal mix wool into a 6cm (23⁄8in) length. Twist the wool in the middle and attach the centre where the nose will be placed with the standard felting needle. It will look a little like a moustache.

♥ Twist one end of the ‘moustache’ and draw it down the side of the muzzle so that it forms a bulge that runs down the side of the muzzle

♥ Holding the moustache bulge in place, use the fine felting needle to build the swell into one side of the upper jaw. Make sure that you stay within the line of the muzzle; do not take the wool over onto the rest of the head.

♥Repeat on the other side, felting into the crease from underneath to strengthen it.

♥ Add dark patches around the eyes, using the fine felting needle and a 1⁄32 measure of the charcoal mix wool for each patch. Each patch should slant over the eye and join the muzzle, as shown.

♥ Referring to the template for size, make two ears from the charcoal mix. You will need approximately a 1⁄16 measure of wool for each ear. Shape the front and back edges, and leave the other loose.

♥ Using a 1⁄32 measure of the charcoal wool mix and the fine felting needle, add a central stripe running upwards between the eyes from the muzzle. Needle this firmly and from the sides to form a solid, slightly ridged, shape. Using more 1⁄32 measures, add two more curved stripes running from near where the central stripe ends, round the ears, and down the sides of the face.

♥ Use the reverse felting needle to work over the stripes to mix the wool and draw it out (see inset), then do the same around the edges of the eye patches.

♥ Working stripe by stripe, fold the loose wool back over the head stripes and use the fine felting needle to work it back in. This draws the loose wool back into the head over the stripe, blending it in and reinforcing the ridge. This is the beginning of the distinctive wrinkles of the pug.

♥ When you come to the eyes, fold the loose wool away from the edge of the black patch and felt it back in close to the original edge. This creates a small wrinkle around each eye.

♥ Begin to produce a crease that runs right along where the muzzle meets the rest of the head. Pull out a stripe that runs all the way from the points where the furthest parts of the eyepatches meet the muzzle on either side.

♥ Work deep with the standard reverse felting needle to draw out light fur from the area (see inset), then use the fine felting needle to loop the drawn-out fur back in, creating a white ridge across the muzzle. Work it back in from all directions to create the distinctive

♥ Use small amounts of loose black wool to add fine stripes that run alongside the main stripes, highlighting them and further emphasising the wrinkles. Needle the fibres in with the fine felting needle. You will need approximately a 1⁄32 measure of black wool in total.

♥ The black stripes surround two triangular areas on the head. Add a tiny spot of black in these using a little loose black wool and the fine felting needle (see inset).

♥ Felt these in deeply. Next, use the standard reverse felting needle and draw out the colours from deep within the ball to make these triangles stand out more.

♥ Using the fine felting needle and tiny loose touches of the light vanilla wool mix, add highlights across the lighter areas of the head and face. Less is more.

♥ Keep these highlights on the highest parts of the ridges, not down in the wrinkles.

♥ Add a pure white flash above where the nose will sit using the fine felting needle and a tiny touch of pure white Southdown wool; then add two small dots of pure black merino wool in the upper inner corners of each eye patch as shown.

♥ Make a thread from a tiny amount of black merino and felt it into place as the mouth using the fine felting needle. Work the wool into and under the mouth crease you made in steps 10 and 11. Accentuate the line by repeatedly jabbing the needle in along the bottom of  the line.

♥ Shape the ears by working the standard felting needle deep into the point where it joins the head. The ears will gradually curl over into a cupped shape. Use the fine felting needle to work any loose wool that emerges back into the ear. Put the head to one side for the moment.

♥ Take the H-frame and bend the front and back legs down. Using the fine needle, add a ¼ measure of the light vanilla wool mix to the bottom to add shaping to the body. With this shaping in place, add an 1⁄8 measure to the shoulders (front legs) and thighs (tops of the rear legs). Use the template as reference for shaping.

♥Still using the fine needle continue developing the shaping, adding a ¼ measure of the light vanilla wool mix to the chest, another across the back and another to the underside.

♥ Bend the front legs out straight forwards, and the back legs out at an angle as shown. Wrap a 1⁄32 measure of the light vanilla wool mix around the bend in one of the rear legs and use the fine felting needle to develop the shaping around the joint.

♥ Use a 1⁄32 measure of the light vanilla wool mix to develop the joint on the other back leg in the same way, then add the fat shaping. Using the light vanilla mix and the fine felting needle throughout, needle felt a 1⁄16 measure onto either flank around his tummy, then pull and pile a 1⁄16 measure into a 5cm (2in) length and lay it across his back from shoulder to shoulder as a little roll of fat. Needle felt this in place to form a ridge, then felt another behind it in exactly the same way. Use the felting needle to accentuate the fold between the ridges

♥ Use the standard felting needle to implant an 1⁄8 measure of the light vanilla wool mix into the neck area, leaving plenty of loose wool free. Pull some loose strands out of the back of the pug’s head.

♥ Using the standard felting needle and the loose wool from both sides, implant the head securely onto the body.

♥ Wrap a ¼ measure of light vanilla wool mix round the join between the head and the neck, then use a fine felting needle to felt a chubby neck. Felt in another 1⁄8 measure on the back of the head and down the neck.

♥Use the stick technique to make a 4cm (1½in) tail using a cocktail stick, a ¼ measure of the light vanilla wool mix and the fine felting needle. Use the standard felting needle to gently tease out the end.

♥ Implant the tail using the standard felting needle.

Tip
If any gaps appear while bending the legs, add webs of light vanilla wool mix and felt in to cover them, using the fine felting needle.

♥ Use the fine felting needle to add a 1⁄16 measure of the light vanilla mix around each of the rear feet to bulk them up a little, then add some detail on the base of each of the feet as shown; one larger central bean-shaped pad, and four surrounding smaller round pads. Use the fine felting needle to needle small amounts of charcoal mix into place before cutting them off flush with the foot. It is the ends of the charcoal wool that appear as toe pads.

♥ Use the standard felting needle to make a hole in the muzzle for the polymer clay nose nose to fit into, just below the white ridge

♥ To finish, scratch the back of the nose with the point of a needle to roughen it, then apply fast-acting white glue to the back and place it over the hole.

Appealing pugs
You can choose dark- or light-coloured wrinkles. If you choose to have very light-coloured wrinkles, as in the pug on the right-hand side here, use the same vanilla mix as on the body. Pure white is only suitable for small highlights.
Carefully work along the ridges with thin webs of wool. If they get flattened, lift them by inserting an embroidery needle. If you want sharp definition, add more black to the furrows.

P Kashyap marches ahead; K Srikanth falls by wayside

2015-06-05T02:28:00.000-07:00

P Kashyap beat No.8 Son Wan Ho 21-11, 21-14 in a 37-minute game. (Source: File Photo)

By: Express News Service | Mumbai |

♥ Both Kidambi Srikanth and Ginting Anthony reached their career high rankings on Thursday.

♥ At No.3 in the world, the Indian went a notch better than his coach P Gopichand in rankings, the highest for an Indian in 30 years through a complex process that adds, subtracts bulk numbers as shuttlers defend and lose points each circuitous week.

♥ Having climbed his personal ascent, Srikanth promptly burst the bubble with a self stabbing that saw him go to Jakarta for a Premier Super Series and lose to Ginting Anthony, a rookie Indonesian who would’ve done a little whoop at hiking upto a career high World No. 166 after pitstops at shuttle’s outposts like Bahrain and Kuching.

♥ The 54-minute ouster in Round 2 against the 19-year-old rank unknown as the second set turnover cost the Indian the match, is the sort of inconsistency that is dogging the top crop of men’s singles shuttlers after Lin Dan and Lee Chong Wei have left the top echelons.

♥ The day’s flux also witnessed Korean Son Wan Ho go down to Parupalli Kashyap in a brief 37-minute 21-11, 21-14 match.

♥ The Korean, ranked No. 8, was until last week in the top-5, and had only six months ago beaten Chinese top ranked Chen Long in straight sets.

♥ Ever since that glorious outing at Hong Kong where he scalped No.1 and 2 on consecutive days to win the title, the Korean has seen a freefall on the pro circuit, betraying brittleness in his form and fitness.

♥ The Indian 28-year-old has comfortably beaten the Korean twice in the last few months, though his pre-quarter win in Indonesia could be seen as revenge claimed for the defeat at the Sudirman Cup last month.

♥ Kashyap meets top-seed Chen Long in the quarters on Friday, with the only other Indian keeping him company being Saina Nehwal who sets up a repeat clash with Chinese fifth seed Shixian Wang in the last-8 like last week at Australia.

♥ The Indian who lost her top spot in Thursday’s rankings to Chinese Xuerui Li after dropping two places to World No 3, was her usual reassured self swatting aside Taipei’s Hsu Ya Ching 21-13, 21-15 in 36 minutes.

♥ The two have traded wins in the last few years and are 6-6 in career head-to-head, but Nehwal would love to stem the reverses that she’s faced in the last one year against an opponent who was the easier of the Chinese to beat in her early years.

Saina Nehwal slips to number three in badminton rankings

2015-06-05T02:21:00.000-07:00

Saina Nehwal, at number three, has 79192 points in her kitty. (Source: AP)

By: Press Trust of India | New Delhi |

♥ Indian ace Saina Nehwal was on Thursday displaced from the top spot in badminton world rankings, slipping to third in the latest women’s singles list.

Saina, the first Indian woman badminton player to be world number one, dropped two spots and is placed below Spaniard Carolina Marin (80752), who rose a rung courtesy her Australian Open title triumph.

♥ The Indian has 79192 points in her kitty.

♥ Olympic champion Li Xuerui claimed the top spot, going up a place with 85217 points.

♥ In men’s singles, Kidambi Srikanth was the highest-placed Indian, climbing a position to third with 67157 points.

♥ He is placed ahead of Chinese star Lin Dan, who has slipped a couple of positions.

♥ Commonwealth Games champion Parupalli Kashyap is the next best Indian at 12th, followed by H S Prannoy at 13th.

♥ In the women’s doubles list, Jwala Gutta and Ashwini Ponnappa went up a place to be ranked 17th.

paneer 65 recipe, how to make paneer 65 recipe | paneer recipes (Step By Step)

2015-06-04T13:08:00.000-07:00

paneer 65 recipe, how to make paneer 65 recipe | paneer recipes

paneer 65 recipe with step by step photos – quick and easy to make spicy paneer 65 recipe from hyderabadi cuisine.

this recipe is a simple and home style version of paneer 65. not like the restaurant version. i have had paneer 65 in restaurants and i have always got the taste of soy sauce and chili sauce in them. here there is no addition of soy sauce or chili sauce. have kept everything easy and simple for a home cook.

usually in paneer 65, there is no gravy. its a dry dish. but i have had a semi dry version too. there are many variations of paneer 65. this recipe is also a variation.

apart from paneer 65, you can also make aloo 65, mushroom 65 and so on. for a vegan option, substitute paneer with tofu or tempeh. this recipe is also gluten free version of paneer 65.

paneer 65 dish makes for a quick starter or snack recipe. you can serve paneer 65 hot as a starter or with some chapatis, naan or tandoori rotis.

lets start step by step paneer 65 recipe:

1. take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can also take corn meal or maize flour (makki ka atta) instead of corn starch.

2. add the following spices & herbs – 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.

3. add 4 tbsp water.

4. whisk to a smooth medium consistency batter. you can also add a few drops of natural color. i used orange natural color extract. in case if the batter becomes thin, then add some more rice flour.

5. add 200 grams paneer cubes.

6. gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.

7. heat 5 tbsp oil in a pan. the oil should be medium hot. you can fry the paneer on a low to medium flame, regulating the flame while frying. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don’t stick. i have shallow fried the paneer cubes but you can even deep fry. for a healthier version, pan fry with 2 or 3 tbsp oil. this will give less crisp paneer cubes.

8. once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense. i fried the paneer in two batches.

9. drain the fried paneer cubes on kitchen paper towels to remove excess oil.

10. in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds. almost all of the oil will be used up while frying paneer. if there is some oil left in the pan, then no need to add the 2 tsp oil. just add the mustard seeds to the same oil. mustard seeds are optional and skip if you don’t have them.

11. after the mustard seeds crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 to 3 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.

12. then add 3 tbsp chopped onions.

13. stir and saute the onions till they turn translucent.

14. add 2 to 3 pinches of salt and ¼ tsp sugar. you can skip sugar if you want. i add a bit of sugar as it balances the spiciness of the dish and tastes good.

15. stir again well.

16. add the fried paneer cubes.

17. mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt, sugar or green chilies if required. switch off the flame.

18. lastly add chopped coriander leaves. stir.

19. serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis or bread.

if you are looking for more paneer recipes then do check achari paneer, paneer khurchan, paneer jalfrezi, paneer do pyaza, paneer lababdar, chole paneer, dry paneer manchurian and achari paneer tikka recipe.

paneer 65 recipe below:

4.8 from 9 reviews

paneer 65 recipe

PREP TIME

30 mins

COOK TIME

25 mins

TOTAL TIME

55 mins

paneer 65 recipe - spicy paneer 65 from the hyderabadi cuisine.

AUTHOR: dassana

RECIPE TYPE: starter, snack

CUISINE: south indian, hyderabadi

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for marination:

200 grams paneer/cottage cheese
3 tbsp rice flour
1 tbsp besan/gram flour
2 tbsp corn starch
1 tsp green chili paste
1 tsp garlic paste
1 tsp ginger paste
½ tsp red chili powder or kashmiri red chili powder
¼ to ½ tsp garam masala powder
¼ tsp lime juice or add as required
4 tbsp water
5 tbsp oil for frying
salt as required

for paneer 65 tempering:

3 tbsp chopped onions
2 to 3 green chilies, sliced diagonally
½ tsp chopped ginger/adrak
½ tsp chopped garlic/lahsun
6 to 7 curry leaves/kadi patta
1 to 2 dry red chilies
½ tsp mustard seeds (optional)
¼ tsp sugar or add as per taste (optional)
2 to 3 pinches of salt
2 tsp oil

INSTRUCTIONS

preparing the marination:

take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl. you can
also take corn meal or maize flour (makki ka atta) instead of corn starch.
add the following spices & herbs - 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
add 4 tbsp water. whisk to a smooth paste. you can also add a few drops of natural color. i used orange natural color extract.
add the paneer cubes.
gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature.

shallow frying & preparing paneer 65:

heat 5 tbsp oil in a pan. the oil should be medium hot. coat the paneer cubes with the batter and add them to the hot oil. keep some space between the paneer cubes so that they don't stick.
once the base is done, flip and fry the other side. flip for a couple of times all the paneer cubes and fry till the outsides become crisp and golden. remember not to over fry the paneer cubes as then they become dense.
drain the fried paneer cubes on kitchen paper towels to remove excess oil.
in the same pan, heat 2 tsp oil. add ½ tsp mustard seeds.
after the mustard seeds, crackle, add ½ tsp chopped ginger, ½ tsp chopped garlic, 2 green chilies chopped diagonally, 1 to 2 dry red chilies and 6 to 7 curry leaves. stir well.
then add 3 tbsp chopped onions. stir and saute the onions till they turn translucent.
add salt and ¼ tsp sugar. you can skip sugar if you want. i added a bit of sugar as then the paneer dish tastes good.
stir well. add the fried paneer cubes.
mix and toss the paneer cubes with the rest of the sauteed ingredients. check the taste and add more salt or green chilies if required. switch off the flame.
lastly add chopped coriander leaves. stir.
serve paneer 65 hot plain as as a starter or with some chapatis, naan or tandoori rotis.

coconut rice recipe, south indian coconut rice or thengai sadam (Step By Step)

2015-06-04T11:19:00.000-07:00

coconut rice recipe, south indian coconut rice or thengai sadam

coconut rice recipe details below:

coconut rice recipe

PREP TIME

30 mins

COOK TIME

10 mins

TOTAL TIME

40 mins

coconut rice rice - light, mild south indian coconut rice recipe made with fresh grated coconut.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: south indian

SERVES: 3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking rice:

1 cup basmati rice or any regular rice, 4 to 4.5 cups cooked rice
1.75 to 2 cups water

for tempering:

1.5 tbsp coconut oil or any oil
1 tsp mustard seeds/rai
½ tbsp urad dal/split and husked black gram
½ tbsp chana dal/bengal gram
10 to 12 cashews/kaju, chopped
1 or 2 dry red chilies/sookhi lal mirch
1 or 2 green chilies/hari mirch, choppped
a pinch of asafoetida/hing (optional)
10 to 12 curry leaves/kadi patta
1.5 cups tightly packed grated fresh coconut
salt as required

INSTRUCTIONS

prepping up:

soak 1 cup regular rice or basmati rice in enough water for 30 minutes.
also soak ½ tbsp urad dal and ½ tbsp chana dal in hot water for 30 minutes. later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding gives a good taste to the coconut rice.
grate half of a medium to large coconut and keep aside. you should be able to get about 1.5 cups tightly packed grated coconut.
after 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles. when the pressure settles down on its own, open the lid and fluff the rice. for a softer texture in the rice, pressure cook for 3 whistles
take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

tempering for coconut rice:

heat 1.5 tbsp coconut oil in a pan. you can also use sesame oil or any other oil. crackle 1 tsp mustard seeds.
add the chana dal and urad dal. stir and saute for about a minute.
then add chopped cashews.
stir and saute till the cashews turn golden. the dals would also turn golden by then.
add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafoetida.
stir and saute till the red chilies change color.
next add grated coconut. stir very well.
saute the coconut for 3 to 4 minutes. the coconut can be sauteed till a creamish color or a faint light brown color.
lastly add the steamed rice and salt.
stir well and switch off the flame.
serve coconut rice topped with a bit of ghee or some coriander leaves. accompaniments can be curd, or kuzhambu or potato roast. i served with a spiced south indian potato curry.

step by step coconut rice recipe:

1. soak 1 cup regular rice or basmati rice in enough water for 30 minutes.

2. also soak ½ tbsp urad dal and ½ tbsp chana dal in hot water for 30 minutes. later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding them, improves the texture of the dals and gives a good taste to the rice.

3. after 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles. when the pressure settles down on its own, open the lid and fluff the rice. for a softer texture in the rice, pressure cook for 3 whistles.

4. take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

5. heat 1.5 tbsp coconut oil in a pan. you can also use sesame oil or any other oil. crackle 1 tsp mustard seeds.

6. add the chana dal and urad dal. stir and saute for a minute.

7. then add chopped cashews.

8. stir and saute till the cashews turn golden. the dals would also turn golden by then.

9. add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafoetida/hing.

10. stir and saute till the red chilies change color.

11. next add 1.5 cups of tightly packed grated coconut.

12. stir very well.

13. saute the coconut for 3 to 4 minutes. the coconut can be sauteed till a creamish color or a faint light brown color.

14. lastly add the steamed rice and salt.

15. stir coconut rice well and switch off the flame.

16. serve coconut rice topped with a bit of ghee or some coriander leaves. accompaniments can be curd, or kuzhambu, veg stew or potato roast.

Chettinad Veg Kola Urundai Kuzhambu (Step By Step)

2015-06-04T11:18:00.000-07:00

Chettinad Veg Kola Urundai Kuzhambu

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

Tamilnadu Chettinad Style Veg Kola Paruppu Urundai Kuzhambu recipe. Lentil kofta curry. Measurements Used - 1 cup = 250 ml , 1 teaspoon = 5 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: South Indian

Ingredients

For the Dumplings

¾ cup toor dal

1 teaspoon fennel seeds (sombu)

½ teaspoon cumin seeds

1 teaspoon salt

1 dry red chilly

2 green chillies.

1 Onion, finely chopped

6-7 sprigs coriander leaves, finely chopped

For the Ground Masala Paste

2 tablespoon peanut Oil

2 teaspoon fennel seeds (sombu)

1 teaspoon cumin seeds

2 tablespoon coriander seeds (dhania)

2 sprigs curry leaves.

2 medium sized onions

12 cloves garlic

3 tomatoes

1½ teaspoon salt

½ cup fresh shredded coconut

For the Tempering

Half a lemon size tamarind

2 tablespoon sesame oil (gingely , nalla ennai)

½ teaspoon mustard seeds

¼ teaspoon fennel seeds (sombu)

1 sprig curry leaves

½ teaspoon turmeric

1 teaspoon sambar powder

Instructions

Soak ¾ cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. After grinding, transfer the dal mixture to a cup and add in finely chopped onions and coriander leaves. Mix well. Make little dumpling balls from the mixture. Steam the dumplings in an idli vessel for 20 minutes. Set aside.

Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown. Once the onions and garlic is cooked and brown, add in the tomatoes and the salt. Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly. Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside.

Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning.

Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Serve hot with rice.

Urundai kuzhmabu / Lentil dumplings curry is a very traditional Tamilnadu dish served for lunch in the weddings, during celebration times and festival days. I have already shared a variation of this curry here. The juicy dumplings soaked in tamarind gravy makes lunch divine. Here is how to do it.

Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. Do not add water while grinding. There might be one or two lentil grains that might be left whole while grinding. That is perfectly fine. After grinding, transfer the dal mixture to a cup and add in the finely chopped onions and coriander leaves. Mix well.

Mix everything well to combine. Make little dumpling balls from the mixture. Place the dumplings on an oiled idli plate. I use the mini idli plate. it works really well. Now, we need to steam the dumplings. Steam the dumplings in an idli vessel for 20 minutes. Set aside.

Once the onions and garlic is cooked and brown, add in the tomatoes and the salt.

Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly.

Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside.

Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat.

Easy Chana Masala Recipe (Step By Step)

2015-06-04T11:17:00.000-07:00

There are so many different ways in which you can do a hearty Chana Masala. This is the Chana Masala I make when I need to feed a crowd. Whenever there is an Indian party or a pot luck, someone is always bringing Chana Masala. Its hearty, liked universally by everyone and it tastes delicious. I pressure cook the chick pea and add it to the gravy. People soak the dry chickpeas in water over night. But, I usually soak the chickpeas for just 2-3 hours and then pressure cook it for 20 minutes. It comes out fantastically, every single time. Here is how to do a Chana Masala that will feed a crowd.

Soak the chickpeas for 2-3 hours. You can soak it over night if you want to but it just works fine with 3 hours. I soaked 1.5 cups of chickpea. Boil the chickpea in a pressure cooker with 6 cups of water for 20 minutes in medium flame. After 20 minutes, remove the cooker and let the pressure release naturally on its own. Set aside.

In the mean time, heat oil in a pan and add in the cinnamon and the cumin seeds. Let it splutter. Add in the chopped onions.

When the onions are frying, puree ginger and garlic with 1/4 cup of water in a blender. Set aside.

Fry till onions are soft and starting to brown. Add in the ginger garlic paste. Fry for a minute.

Puree 5-6 tomatoes in a blender and add it to the pan. Add in the salt, turmeric, chilli powder, coriander powder and Chana Masala powder. You can use any store bought Chana Masala powder.

Add in the cooked chickpea along with the water if any. Add in 1 cup of water and cover the pan with a lid and let it simmer on low flame for 40 minutes until thick. Keep stirring once every 10 minutes, so it does not scorch at the bottom.

Once the gravy is thick, remove off heat.

Serve hot.

Easy Chana Masala Recipe

Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Easy Chana Masala recipe using chana masala powder. Hearty Indian Chickpea curry.

Author: Kannamma - Suguna Vinodh

Recipe type: Side dish

Cuisine: Indian

Serves: 4

Ingredients

1½ cups chickpea chana
2 tablespoon oil
2 sticks cinnamon
1 teaspoon cumin seeds
3 medium sized onions, chopped
10 cloves garlic
2 inch piece ginger
5-6 ripe medium tomatoes
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon chana masala powder
2 teaspoon coriander powder
1½ teaspoon salt

Instructions

Heat oil in a pan and add in the cinnamon and the cumin seeds. Let it splutter. Add in the chopped onions. Fry till onions are soft and starting to brown.
Add in the ginger garlic paste. Fry for a minute.
Puree 5-6 tomatoes in a blender and add it to the pan. Add in the salt, turmeric, chilli powder, coriander powder and Chana Masala powder. You can use any store bought Chana Masala powder.
Add in the cooked chickpea along with the water if any. Add in 1 cup of water and cover the pan with a lid and let it simmer on low flame for 40 minutes until thick. Keep stirring once every 10 minutes, so it does not scorch at the bottom.
Once the gravy is thick, remove off heat.
Serve hot.

oats idli recipe, how to make oats idli recipe | oats recipes (Step By Step)

2015-06-02T10:58:00.000-07:00

oats idli recipe with step by step photos – quick oats idli recipe made with oats.

sharing one more oats recipe. a quick recipe of idli made with oats. this recipe is similar to the way we make rava idli. apart from oats, i have also used rava or cream of wheat in the batter.

on occasions i do add few veggies in the batter and at times i make the idlis without any veggies. the pictures are taken on two different occasions, when i made these idlis.

the recipe of these oats idlis gets done quickly. when the idlis are steaming, you can prepare the chutney. and lo you have a healthy breakfast at your table. these oats idlis also make for a good tiffin box snack.

if you like oats, then you can check these oats recipes already posted oats dosa, oats porridge, oats upma and fruits oats smoothie recipe.

serve oats idli hot or warm with a coconut chutney or idli podi or sambar.

if you are looking for more idli recipes then do check rava idli, idli recipe with idli rava, cooked rice idli, idli fry, sama ke chawal ki idli and soft idli recipe.

oats idli recipe below:

oats idli recipe

PREP TIME

45 mins

COOK TIME

10 mins

TOTAL TIME

55 mins

oats idli recipe -quick oats idli recipe without fermentation.

AUTHOR: dassana

RECIPE TYPE: breakfast

CUISINE: south indian

SERVES: 15 to 16 idlis

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

1 cup oats, quick cooking oats or rolled oats
½ cup fine sooji/rava/cream of wheat
½ cup fresh or sour curd
1 cup water or add as required
1 tsp eno or ½ tsp baking soda
1 small to medium carrot grated or ⅓ to ½ cup grated carrot, optional
3 tsp chopped coriander leaves/dhania patta
salt as required

for tempering:

½ tbsp oil
½ tsp mustard seeds/rai
½ tsp cumin seeds/chana dal
1 tsp chana dal/bengal gram
a pinch of hing/asafoetida
½ tsp crushed black pepper
1 or 2 green chilies chopped or 1 tsp chopped green chilies
1 tsp finely chopped curry leaves/kadi patta
1 tsp chopped ginger or ½ inch ginger chopped
8 to 10 cashews, chopped
1 or 2 tbsp grated coconut, optional

INSTRUCTIONS

prepping:

take 1 cup oats in a grinder or blender jar and grind or blend to a fine flour.
peel and grate 1 small to medium carrot.
finely chop the ginger, curry leaves, coriander leaves and green chilies.

tempering and roasting:

heat ½ tbsp oil in a pan. on a low flame, add the mustard seeds, chana dal and urad dal. stir and saute till the mustard seeds crackle and both the urad dal and chana dal become golden.
now add the green chilies, ginger, curry leaves, cashews and a pinch of asafoetida. saute for a minute.
add ½ cup of sooji/rava/cream of wheat. stir and saute for 2 minutes.
then add the oats flour. stir very well and keep on stirring often while roasting the flour.
roast for 4 to 5 minutes. take this mixture in a bowl and let it cool down completely.
then add the grated carrots and chopped coriander leaves. you can also add steamed peas or finely chopped french beans or skip the veggies altogether.
add ½ cup curd. you can add either fresh or sour curd.
add 1 cup water. stir the idli batter very well. the batter should have a medium consistency. cover and allow the batter to sit for 5 to 6 minutes.
meanwhile, grease the idli moulds with some oil or ghee. also heat water in the idli steamer or in an electric cooker or pressure cooker.
now add salt as per taste and stir very well.
now add 1 tsp fruit salt (eno) or ½ tsp baking soda. for a less soapy alkaline aroma you can also add ½ tsp fruit salt or ¼ tsp baking soda. the texture in this case is less fluffy and soft.
as soon as you add the fruit salt, quickly begin to stir the whole batter.
be quick and stir very well so that the eno is mixed evenly in the batter.
pour the oats idli batter in a the greased idli moulds. try to use all the batter in one steaming.
place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the idlis for about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean.
allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.
serve these light healthy oats idli hot or warm with coconut chutney or sambar.

lets start step by step oats idli recipe:

1. take 1 cup quick cooking oats or rolled oats in a grinder or blender jar.

2. grind or a blend the oats to a fine flour. keep aside.

3. peel and grate 1 small to medium carrot.

4. some of the ingredients that will be added to the idlis. in clockwise order – cumin seeds, mustard seeds, chana dal, crushed black pepper, chopped coriander leaves, finely chopped curry leaves, chopped ginger and green chilies.

5. heat ½ to 1 tbsp oil in a pan. on a low flame, add the ½ tsp cumin seeds, ½ tsp mustard seeds, 1 tsp chana dal.

6. stir.

7. saute till the mustard seeds crackle and both the urad dal and chana dal become golden.

8. now add the 1 tsp chopped green chilies, 1 tsp chopped ginger, 1 tsp finely chopped curry leaves, 8 to 10 cashews (chopped), ½ tsp crushed black pepper and a pinch of asafoetida/hing.

9. saute for a minute.

10. add ½ cup of sooji/rava/cream of wheat.

11. on a low flame, stir and saute for 2 minutes.

12. then add the oats flour.

13. stir very well and keep on stirring often while roasting the flour on a low flame.

14. roast for 4 to 5 minutes.

15. take this mixture in a bowl and let it cool down completely.

16. then add the grated carrots and 3 tsp chopped coriander leaves. you can also add steamed peas or finely chopped french beans. you can skip the veggies too.

17. add ½ cup curd. you can add either fresh or sour curd.

18. add 1 cup water.

19. stir the idli batter very well.

20. the batter should have a medium consistency and be neither too thick nor thin. cover and allow the batter to sit for 5 to 6 minutes.

21. meanwhile, grease the idli moulds with some oil or ghee. also heat water in the idli steamer or in an electric cooker or pressure cooker.

22. the batter after the resting time.

23. now add salt as per taste and stir very well.

24. now add 1 tsp fruit salt (eno) or ½ tsp baking soda. for a less soapy alkaline aroma you can add ½ tsp fruit salt or ¼ tsp baking soda. the texture in this case is less fluffy and soft.

25. as soon as you add the fruit salt, quickly begin to stir the whole batter.

26. be quick and stir very well so that the eno is mixed evenly in the batter.

27. pour the oats idli batter in the the greased idli moulds. try to use all the batter in one steaming lot. if you keep the batter for a second round of steaming, the idlis won’t become that soft.

28. place the moulds in the steamer/electric cooker/pressure cooker. cover and steam the idlis till they are done. about 10 to 12 minutes. a toothpick inserted in the idlis should come out clean. allow the steamed idlis to stand for some minutes. then remove them with a spoon dipped in hot water.

29. serve these light healthy oats idli with coconut chutney or sambar.

Amazing Health Benefits Of Sugarcane Juice

2015-06-02T10:32:00.000-07:00

When one lives in the tropical countries, they are aware of the long and humid summers that wrench the body of all moisture content. Not everyone is able to escape being under the blazing sun as they have to be outdoors for work. When one is exhausted and feeling dehydrated, they often lose out on their body fluids. In order to quench their thirst as well as replenish the essential moisture content of their body, sugarcane juice is one of the best rescues to opt for in the summer. Not only is the sugar cane juice rich in natural sweetness, it offers one a number of health benefits. There is no artificial sugar added and the natural sugar content in the juice gives one the instant energy that they need to feel revitalized and good to go. The unrefined form of sugar that it contains makes it good for all unlike the sugar or sweetened cold drinks and other bottled beverages. The benefits of this juice are several which are elaborated below.

History Of Sugarcane

The cultivation of sugar cane is an age old practice and it originated in New Guinea 10,000 years back. After that it started being cultivated in many countries and predominantly in India. The Moors picked up the trade secret of processing sugar from sugar cane from Indians. Sugar production thus started being done in Spain and other countries in Europe. Different countries started producing sugar in different forms, color and granules as well as in terms of molasses content. Today, with the focus coming back on natural and unrefined forms of sugar, sugarcane juice is being highlighted more than the processed sugar.

Benefits Of Sugarcane Juice

Sugarcane is an important member of the grass family. It consists of sucrose and has several nutrients included in it which aids in maintaining good health. Many of the benefits are not known by people:

Sugarcane juice not only helps to add on healthy form of sugar in the bloodstream, it contains vitamins and minerals that can protect the system from flu, freezing and sore throat
Sugarcane juice is one fruit juice that has a high level of natural sweetness. One does not have to add on additional sugar to it. Those who are diabetic can enjoy such a juice without worrying about the blood sugar complications
When one is suffering from acute dehydration, it is recommended that one drinks this juice as it helps to boost the blood sugar levels as well as removes fatigue.
Those who suffer from fever and have loss of protein from the system, they will find that consumption of sugarcane juice leads to supplementing the body with necessary protein. The body temperature is brought down and one can recuperate faster
Those who suffer from jaundice are provided sugarcane juice to recuperate faster
Digestion is assisted as well as constipation due to the high level of potassium content
Wound healing properties are enhanced and so is the immune system with regular intake of sugarcane juice.

Thu, the juice of sugarcane has many beneficial properties to offer to the human system. if you know of more benefits, do share them here.

How To Heal Cracked Feet Quickly

2015-06-02T09:58:00.000-07:00

Cracked feet or fissures of the feet are a sign of lack of proper foot care. The skin on our feet is usually dry as there are no oil glands in the skin of the feet. Over exposure, lack of moisturizing and medical condition can cause dry feet and cracked feet. Though the problem of cracked feet can occur in any person, it is common among people having diabetes, athlete’s foot or who are aged. The fissures of the feet affect the epidermis sometimes the cracks move deep into dermis causing severe pain. Excessive pressure on the foot pad makes the feet to extend sideways. Since the skin of the feet is dry this extension causes the skin to crack. In some people deficiency of zinc and omega -3-fatty acid leads to cracked feet.

Symptoms Of Cracked Feet

The signs and symptoms of cracked heels indicate the external abuse of the feet or faulty internal activity.

Rough skin on the feet- this is one of the first signs that indicate you are going to develop cracked feet. The callus skin around the heels will lead to cracks
Red, flaky patches- red and flaky skin on the feet shows that your feet need more care. If you ignore the flaky skin the condition will worsen
Cracks on the underside of the feet or fissures- this symptom follows the red, flaky skin. Cracks on the feet are a definite sign of cracked feet and immediate remedy is required to improve the condition of the skin. Do not pull out the pieces of dry skin. Clip away the dead skin using small scissors.
Itchiness- The shrinking of the upper layers of the skin causes stretching of the skin below and this result in itching.
Rash caused by itching- the itching if left untreated can lead to rash which may be painful. Get rid of the upper layers of the skin before you start any treatment for dry and cracked feet.
Bleeding or discharge from the cracks- when the cracks affect the deeper layers of the skin bleeding or discharge from the cracks occurs. This increases the chances of infection of the cracked skin.
Symptoms worsening during winter- The symptoms like dryness, itchiness and rash increases during cold climate.

Causes of Cracked Feet

The important causes that lead to cracked feet are

Naturally dry skin - excessive feet activity cause the naturally dry skin to crack
Standing for a long time- standing on hard floors for a long time cause cracked heels
Being overweight- excess weight cause pressure on the feet and cause the feet to expand leading to cracked heels
Medical conditions- diseases such as diabetes and thyroid problems and skin diseases such as psoriasis, eczema, and athlete’s foot cause cracked feet.
Aging- aging cause the loss of natural oils from the skin resulting in dry skin which tends to crack
Continuous exposure to water- keeping the feet in water for a long time while bathing or doing any other work standing in water or wet areas remove the natural oils from the skin of the feet. This will leave the skin dry and rough
Low humidity levels- during cold weather the humidity will be less causing the drying up of the exposed skin. The heating systems also make the skin to dry up.
Non-moisturizing soap- Non- moisturizing soaps when used will not replenish the moisture of the skin causing cracks or fissures of the skin.

Complications Associated With Cracked Feet

It is necessary for people suffering from mild or moderate cracked feet to be aware of the complications associated with the condition. If the mild or moderate cracked feet are not treated properly, there can lead to severe conditions of cracked feet. The symptoms which are mild at first can become difficult to manage if it is left untreated. Severe or deep cracks will be painful and there are additional complications such as

Difficulty in walking
Infections of the cracked feet
You cannot spend more time on feet, which will affect your working ability
Increased itchiness and burning sensation
Require expensive treatment instead of cheaper home remedies to get rid of cracked feet

Preventing Cracked Feet

To prevent cracked feet, one should understand the cause of the problem. People with naturally dry skin should take some extra care to keep the feet moisturized using different methods.

You can use any natural oil or creams to keep the skin moisturized
Do not use products containing alcohol as they will further dry up the skin
Use baby oil which are mild and which do not contain any skin irritants
Apply moisturizers on the feet after bathing
Use mild soaps while bathing
Do not use excess hot water for bathing as this will remove the oils from the skin
Drink plenty of water to keep the skin hydrated
Avoid saunas and steam baths which will contribute to the dry foot condition
Wear right fitting shoes which will allow your feet to breathe
Avoid excessive sweating of the feet
Avoid the use of alcohol and caffeine which will increase the itchy feeling in cracked feet

It is easy to control the cracked feet condition if proper preventive measures are taken or proper home remedies are taken at the right time to reduce the symptoms of cracked feet. If you feel that the itching and pain are severe and there is bleeding or discharge from the cracked areas of the feet then you can see a podiatrist who treat the skin conditions of the feet or you can go to an experienced dermatologist. You can visit the doctor only if the home remedies are not effective for your cracked foot condition.

Simple Home Remedies To Treat Cracked Feet Quickly

One of the most important things that you need to keep in mind is to use the right kind of footwear. Never wear footwear that is very tight as your feet will not get enough space to breathe and hence will result in cracked feet and heels. You also need to make a few minor changes to your present lifestyle and you must also include a few changes in your eating habits to get rid of cracked feet easily. The following are the few home remedies that you can try out to treat cracked feet effectively.

Special Foot Mask

If you have seen cracked heels and feet appearing under your feet, then you can cure it very easily by preparing an easy to make a foot mask that works wonders on your feet.

All you need to do is to add raw stone salt, a few teaspoons of lemon juice, one or two teaspoons of glycerin and rose water into half a bucket of warm water.
Now, dip your cleaned feet in this warm water for 15 minutes.
You need to scrub off the loose skin from your feet using a pumice stone or a foot scrubber.

This will help you to easily get rid of dry skin. Another way is to prepare a thick paste of glycerin, rose water and lemon juice and applying this paste to the areas where you notice cracks on your feet. You can leave it there overnight and wash it off in the morning or you can also wash it off after half an hour. This will help in reducing cracked feet.

Ripe Banana Feet Pack

Another home remedy that answers your question how to heal cracked feet is to prepare a good fruit pack. You can mash ripe bananas and make it a smooth paste. You can apply this paste to the areas where you notice cracks under your feet and leave it there for about 15 to 20 minutes or overnight. You can then wash it off. You can do it on a regular basis to heal cracked feet easily.

Fruit Pack

If you notice moderate cracked feet symptoms in your feet, then you can get rid of the cracked feet by taking half a coconut, two ripe bananas and half an avocado and mixing them tighter to make a smooth paste. You can apply this on the cracked heels and feet. The natural oils, minerals and vitamins present in coconut and avocado will help in reducing the cracked feet. Regular use will help in totally eliminating cracked feet.

Regular Oil Massage

If you have a tendency to develop dry feet, then it is very important for you to regularly exfoliate your feet. But make sure that you do not use harmful cosmetic products on your feet and try to go for natural oils. If the cracks in your feet are bit deep, then you can think of massaging your feet with olive oil or almond oil regularly to reduce the cracked heels and feet. You can also use vegetable oil or coconut oil on the affected areas under the feet and massage softly so that your feet get the necessary blood circulation. You can leave this oil on your feet overnight and wash it off in the morning.

Natural Exfoliating Scrub

If you feel that the cracks under then heel does not go away with normal scrubbing of your feet, then you can prepare a natural exfoliating scrub to apply on the cracked areas. Add a few teaspoons of honey, apple cider vinegar to coarse rice flour powder and mix these ingredients well to make a coarse paste. Now, soak your feet in a bucket of warm water for 20 minutes and then apply this paste under your feet. Leave it on your feet overnight and then rinse it off first thing in the morning. This will help to reduce cracked feet and will also prevent it from cracking further.

Vaseline And Lemon Juice Mixture

You need to first thoroughly clean and wash your feet and then pat it dry. Now, soak your feet in lukewarm water for about 20 minutes to soften your skin. After again patting your feet dry, you need to apply a mixture of one teaspoon of Vaseline and two or three teaspoons of lemon juice over the cracked areas of your feet. Rub it evenly so that the mixture gets absorbed by your skin. You need to leave it overnight and wash it off the next day morning and you will see crack-free feet in a week’s time.

Honey

Honey has great moisturising and antibacterial properties. All you need to do is to mix one cup of pure honey in half a bucket of warm water and soak your feet in this mixture 15 to 20 minutes. Now, you can scrub your feet gently to get supple feet.

Oatmeal

Mix a thick paste of one tablespoon of powdered oatmeal and jojoba or olive oil and make it a thick paste. Apply this mixture on the cracked areas under your foot and rinse it doff after half an hour. Applying this mixture regularly will help in removing cracks on your feet.

Sesame Oil

Massaging your cracked feet with sesame oil and also applying a generous amount of sesame oil before going to bed will help in effectively removing cracked heels and cracked areas under your feet. Use it every night to see effective results.

Rice Flour Paste

You can prepare a homemade natural scrub that would help in effectively treat cracked feet. This scrub is prepared by mixing coarse rice flour powder, honey and apple cider vinegar to make a thick paste. This paste will help in removing dead skins under your feet and hence will effectively treat cracked feet.

Olive Oil

Apply virgin olive oil with the help of cotton balls on the affected areas of your feet. Massage the feet with this oil using the cotton balls in circular motion for fifteen minutes. The dryness on your feet’s skin will be removed after a few days. This will prevent your feet from cracking.

Paraffin Wax

Mix paraffin wax that is melted and brought to room temperature with coconut or mustard oil and apply it all over your feet. Leave this mixture on your feet overnight and then rinse it off in the morning. This will help in reducing cracked feet effectively.

Vitamin E Diet

It is important for you to avoid junk foods and concentrate on Vitamin E rich diet when you suffer from cracked feet. Some of the foods rich in Vitamin e are: parsley, almonds, apricots, sunflower seeds, broccoli, avocado, papaya, turnip greens and taro.

Are you suffering from cracked heels and feet? Do you want to know easy tips on how to heal cracked feet naturally and effectively? Well, then you can go through the above mentioned home remedies and see which one works effectively on your cracked feet.

By..myhealthtips.in

15 Best Vitamins For Women

2015-06-02T09:40:00.000-07:00

Nowadays women are more health conscious than what they were some decades back. Women who are responsible for bearing children and for rearing them, need to look after their health not only during the child bearing years but even after that in order to prevent the onset of ailments like breast cancer. Women are often found to neglect their health as they cater to the needs of their family. However, women are slowly realizing that they need to take in a wide variety of fruits and vegetables which will provide them different vitamins and minerals for staying healthy. Vitamins are essential chemicals which are necessary to help the body function properly. As one ages, it is necessary to increase the intake of vitamins not only for younger looking skin as well as ensuring good health and a fortified immune system.

The Top 15 Vitamins For Women

1. Vitamin A

Vitamin A is known to have many beneficial properties for women.

Benefits
•   Vitamin A has anti oxidant properties
•   This vitamin helps to rebuild and strengthen the bones, skin, soft tissues, teeth and mucous membranes
•   Eye sight is improved
•   Aging process is slowed down
•   Immune system is boosted
Fruits and vegetables rich in vitamin A are:
•   Spinach
•   Whole eggs
•   Liver
•   Milk
•   Papaya
•   Red peppers
•   Kale
•   Peach
•   Fortified cereals
These amongst others should be made a part of one’s daily or weekly diet.

2. Vitamin D

This vitamin is a fat soluble vitamin that is obtained mainly from sunlight as well as certain types of food items like:
•   Fatty fish
•   Milk
•   Eggs
•   Liver

Benefits

•   It is known to activate calcium and phosphorus which are the minerals required to keep the bone strong
•   The risk of multiple sclerosis is reduced
•   Cancer, rheumatoid arthritis and other ailments like depression are resolved by stepping up the dosage of vitamin D
•   It is known to reduce the symptoms of PMS
One should increase their exposure to the sunlight daily in order to prevent bone diseases like osteoporosis.

3. Vitamin K

This vitamin is known to play a major role in the human body in different ways.

Benefits
•   It will help to promote strong bones
•   It helps to maintain normal blood clotting function in people
•   It helps to reduce the risk of different kinds of heart disease
•   It is known to help fortify the immune system as well as provide energy
The main sources of vitamin K are:
•   Green, leafy vegetables
•   Soybean oil
•   Fish oil
•   Whole grain food products
As one ages, vitamin K is necessary in maintaining the bone health as well as normal blood functions.

4. Vitamin B6

Vitamin B6 is also known as pyridoxine and it is known to promote many vital functions of the body:

Benefits
•   It helps one to enjoy a healthy immune system
•   It helps to produce particular hormones and brain chemicals which in turn can help reduce depression, memory loss and heart diseases
•   It can even help to maintain the blood sugar levels
•   Pregnant women need to have vitamin B6 whose lack of presence can lead to anemia and morning sickness
There are many food groups that one can take up to increase the level of this vitamin in their system:
•   Meats
•   Bananas
•   Beans
•   Oatmeal
•   Seeds
•   Fortified cereals
•   Avocado
•   Fish

5. Vitamin E

Vitamin E is known to contain many beneficial properties for the human system, especially for women.

Benefits
•   This vitamin helps to promote anti aging properties which is of great benefit for women
•   It can help to fight cell damage that is related to aging
•   It can even prevent heart disease
•   It can prevent the formation of cataracts
•   Other benefits are prevention of memory loss and certain cancers
If one takes up food rich in this vitamin they will be able to enjoy healthy skin and hair. It is included in most skin and hair care products. The main food items that are rich in vitamin E are:
•   Hazelnuts
•   Margarine
•   Corn oil
•   Cod liver oil
•   Almonds
•   Spinach
•   Sunflower seeds

6. Vitamin B12

It is essential that women consume food products that are rich in vitamin B12 as it aids many of the functions in the body.

Benefits
•   It is important for the metabolism process
•   It helps the normal cell division process
•   It aids in preventing memory loss
•   It can help normal nerve and brain functions to occur
•   Deficiency of the vitamin can lead to depression, confusion and irritability as well as mouth and tongue inflammations
It is best to incorporate the following food items in one’s diet to ensure that this vitamin is taken in right proportions:
•   Cheese
•   Fish
•   Eggs
•   Meat
•   Yogurt
•   Milk

7. Vitamin C

Most women are aware of the benefits of vitamin C and its sources as it helps to boost the immunity levels. There are many health benefits as well that this vitamin provides.

Benefits
•   It fastens up the healing process
•   Promotes the growth of tissues
•   Reduces the risk of cancer
•   Reduces the risk of heart diseases
•   It also plays a key role in the red blood cell formation process
There are many vitamin C enriched fruits and vegetables:
•   Broccoli
•   Grape fruit
•   Kiwi
•   Pepper
•   Oranges
•   Tomatoes
•   Sprouts
•   Strawberries

8. Vitamin B9

This vitamin is known to be a great friend to maintaining a healthy system in women.

Benefits
•   It helps to prevent heart diseases
•   Reduces high blood pressure
•   Can help to counter depression and Alzheimer’s
•   Memory loss and cancer is also prevented
•   Fetal development and fertility is promoted in women by this vitamin
One can gain this vitamin in the following food items:
•   Dark green and leafy vegetables
•   Asparagus
•   Melons
•   Strawberries
•   Legumes
•   Orange juice
•   Eggs

9. Vitamin B7

Vitamin B7 is known to help synthesize many important nutrients in the system.

Benefits
•   It can help in the formation of glucose and fatty acids
•   The vitamin keeps the hair, skin and sweat glands healthy
•   Normal cholesterol levels are maintained as well as bone growth and bone marrow
•   With high levels of this vitamin one can keep aside problems like high cholesterol levels, depression and anemia
Some food items that are best sources of vitamin B7:
•   Egg yolks
•   Soybeans
•   Oatmeal
•   Cheese
•   Milk
•   Yogurt
•   Pepper
•   Brown rice
•   Yellow fruits
•   Potatoes
•   Yams

10. Vitamin B2

Vitamin B2 is known to offer the following benefits.

Benefits
•   It is essential for maintaining good health
•   It ensures normal growth as well as normal metabolism process
•   It will help one to get adequate energy
•   It helps to strengthen the immune system
•   The tingling or numbness that is felt by diabetic people can be reduced by this vitamin
•   The reduction of fatigue, stress and anxiety is possible with this vitamin
•   One can increase the dosage of this vitamin in order to prevent wrinkles, mouth ulcers, sore throat, itchy skin and other symptoms
Foods that are rich in vitamin B2 are:
•   Organ meat
•   Leafy vegetables
•   Eggs
•   Cereals
•   Soy bean
•   Nuts
•   Mushrooms
•   Cheese
•   Milk
•   Yogurt

11. Vitamin B3

Vitamin B3 is also known as niacin. It is known to have many beneficial properties.

Benefits
•   It can help women look younger due to its anti ageing properties
•   It helps aging women increase the ability of their skin to retain moisture
•   There is an effective barrier that is set up against bacteria, viruses and other antigens
•   It helps to increase the good cholesterol levels and lowers the triglycerides or the fats in the blood
•   If skin is inflamed, the hydration levels are boosted by this vitamin in order to reduce redness
It is often found in serums, creams and lotions.

12. Thiamine

Thiamine or vitamin B1 is part of an enzyme that is required for many functions.

Benefits
•   It helps the enzyme to boost energy metabolism effectively
•   It is vital for the nervous system to function effectively
It is found in the following food items in small or moderate amounts:
•   Legumes
•   Seeds
•   Nuts
•   Pork
•   Whole grain food

13. Pantothenic acid

This is a vitamin that is not mentioned frequently but it has its own unique role to play.

Benefits
• It helps in the proper functioning of several enzymes
• It ensures the proper metabolism of the food in the system for energy release

14. Biotin

This vitamin too has a vital role to play in the human system.

Benefits
• It forms the essential part of many enzymes
• It helps to ensure that the energy metabolism process is going fine.

15. Folates

This has several functions in the human body.

Benefits
•   Helps in the DNA formation process
•   Creation of new cells
•   Creation of new blood cells
This vitamin is found in the following food products:
•   Green and leafy vegetables
•   Orange juice
•   Liver
•   Seeds
•   Refined grains
•   Legumes

As a woman do you worry about your health? Not only is the right diet a key to younger looking skin and hair, it will also help to ensure that you stave off various ailments and diseases.

An Amazing Drink That Melts Fat In Just 4 Days with VIDEO

2015-06-02T09:33:00.001-07:00

An Amazing Drink That Melts Fat In Just 4 Days

The fat accumulation is a common issue nowadays and many people are suffering from it. You might have got a lot of suggestion about how to reduce the fat in minimum days and in effortless manner like exercise, balance diet as well as workouts. What if we provide you an amazing drink which will melt your fat in only 4 days? Surprised! Well, but it is true. Here is the recipe for a drink which reduces fat in no time.

Things you need

Water- 8 glasses
Ginger root- 1 tsp (grated)
Cucumber- 1 (medium sized)
Lemon- 1 (medium sized)
Mint leaves- 12

[Don't Miss: The Fastest Indian Diet Plan to Lose Weight]

Things you should do

Take 1 medium size of a cucumber, peel and grate it.
Add juice of 1 lemon in it.
Now, make a paste of 12 mint leaves in a separate plate.
Mix all the ingredients with 1 tsp ginger and keep it overnight.
Add 8 glass of water to the ingredients in the morning.
Now, drink this juice through the day whenever you are thirsty.
Follow this remedy for at least 4 consecutive days to melt the fat.

So, that’s it, the easy to make drink will do wonders for you. Along with the intake of this juice, you should keep a moderate meal divided into 5 parts in a day. You should also perform regular exercise to avoid the further accumulation of unwanted fat.

This drink promotes the intake of water as the base content of the drink is water. Intake of plenty of water will pull off the impurities from your body and it will help you to stay healthy. So, enjoy your drink and avoid accumulation of fat on your body.
How to Make Your Own Fat-Burning Detox Water

How to Be Healthy (Step By Step)

2015-06-02T00:53:00.000-07:00

How to Be Healthy

Many people with serious illnesses would give anything for a single day of perfect health. After all, it's only when you lose your health that you realize what you once had. To be healthy and make the most of what you've got, follow these recommendations.

Part 1 of 4: Having a Healthy Diet

1
Drink more water. Adult humans should drink 2-3 liters (or roughly eight 8-ounce glasses) of water per day.^[1] That is in addition to things like tea and coffee. Water keeps bodies at the correct temperature and removes toxins that are the inevitable result of metabolism and industrial life. You'll be healthier automatically.
- Water also clears your skin, helps your kidneys, helps to control your appetite, and keeps you energized.^[2] If being healthier, more wakeful, and having better skin isn't motivation, what is?
- In addition, it keeps you from drinking unhealthy beverages like soda and juice, which are high in calories. The body barely registers the intake of these unhealthy drinks and yet you still feel thirsty hundreds of calories later. If you need the taste, splash some lemon, lime, or 100% juice into your water. However, be sure that you eat plenty of calcium-rich foods, such as broccoli, to support healthy bones as you grow older.
2
Eat breakfast. A light, healthy breakfast is sufficient enough to reap the benefits of eating early. If it's comprised of lean protein and whole grains, then it will keep you from gorging at lunch. Research shows that breakfast-skippers actually eat more! So, to curb your appetite, don't skip the first meal of the day.
- Instead of two chocolate doughnuts and a coffee that's more cream than anything else, opt for eggs, fruit, and for a beverage, skimmed milk, fresh orange juice, or tea. The healthier your breakfast is, the more energized you'll feel throughout the day and the more you won't need to eat later in the day.^[3]
3
Eat well throughout the day. If half of your plate is vegetables and fruit, you're on the right track.^[4] Add in lean protein, low-fat dairy, and whole grains. Once a steady eating pattern has been established, your body will feel more comfortable. There may be a period of time when your body is wondering where the sugary foods went, but once you're over the hump, you'll feel better than ever.
- Remember that not all fats are bad for you. Good fats can be found in oily fish like salmon and tuna, avocados, nuts, and olive oil. These are essential to a well-balanced diet. Read How to Eat Healthy for more tips.
4
Eat at the right times. A good time for a healthy, easy-to-digest evening meal is between 5 P.M. and 8 P.M.; it's best to avoid late night snacks because they fill you with unnecessary calories and can disrupt your sleep. If you do need that midnight snack, stick to unsalted nuts, seeds, fruits, and veggies.
- Snacking isn't bad for you if you do it right. In fact, eating "constantly" can keep you from feeling deprived and going for that third piece of cheesecake when the cart rolls around. Just make sure it's all in moderation.^[5]
5
Go a little meatless. In case you haven't noticed, meat hasn't played much of a role in what we've talked about so far. Being vegetarian is a good way to reduce your calorie intake and get loads of vitamins and minerals, but that being said, it can be done wrong. While it's not the best idea to go fully vegetarian, most people do eat far too much meat. A good idea is to change the amount and types of meat you eat: swap pork chops for lean chicken; steak for tuna.
- A high-fiber diet is easily had without meat. Fiber has been shown to lower your cholesterol, control your blood-sugar levels, improve your bowel health, and make you less likely to overeat. The recommended fiber intake is 30g a day for men and 21g for women; after the age of 50, this jumps up to 38g for men and 25g for women. Some good sources of fiber include fruits and vegetables (with the skin), whole grains, and legumes.^[6]
6
Read the labels. Processed foods get a bad rap, and often for good reason. However, you've got to choose your battles. That frozen bag of broccoli isn't nearly as bad as that boxed mac and cheese. In short, avoid processed foods when you can — but if you can't, read the labels and watch for added bad stuff: salt, sugar, and fat.
- Food that stays on the shelves often has added sodium, words that end in -ose, and trans and saturated fats in the ingredient list. If you see these on the label (especially if they're in high amounts), avoid them. You can find a healthier alternative elsewhere. It's not worth it.
  - Just because it says it has no trans fat doesn't actually mean it has no trans fat. Negligible amounts can be legally ignored — so if you see hydrogenated vegetable oil on the list, you've found one of the mased culprits.^[7]

Part 2 of 4: Having a Healthy Exercise Plan

1
Get in shape. In addition to helping you lose weight and gain confidence, exercising has a host of other benefits for your body and mind. Having good cardiovascular health has been linked to a decreased risk of Alzheimer’s, just to name one. So hit the pool, the pavement, or the park as often as you can.^[8]
- Exercising boosts your immune system too; even a change as minor as walking briskly for 20-30 minutes a day, five days a week can improve your immune system by increasing both your antibody and T-killer cell response.^[9]
- Exercising is also one of the absolute best ways to sleep better at night^[10] — which can help you lose weight by keeping you from overeating. Read How to Get Fit for more details.
2
Maintain a healthy weight. Our physical frames vary in size and weight. An individual with a large frame can carry a little more weight while a person with a light frame will be able to carry less.
- Being underweight isn't a good thing either! Do not use any form of crash diets. There is no magic bullet for weight loss — and even if there were, starving your body of vital nutrients wouldn’t be it. A slow change in your eating habits is much safer and the long-term benefits for your physical health are greater.
- If you don't want to go on a diet, read How to Lose Weight Just by Exercising. Just remember that only serious athletes are able to burn off enough calories to be able to enjoy massive indulgences — and even so, they tend not to because it’s hard on the body. Even if you do consume more calories than are recommended for you, be sure that they are nutritious; your heart, brain, muscles, bones, organs, and blood can’t run forever on empty calories.
3
Cross train. Just because you can run 5 miles (8.0 km) without stopping doesn't mean you're healthy — same goes for lifting weights the size of a small Toyota. If you only do one activity, you're only using one set of muscles.^[11] You'll be shocked when you go swimming or do core workouts that you can't keep up!
- What's the answer? Cross training. Not only does doing several different activities work all your muscles (which can help prevent injury), it also keeps you from getting bored. That's the ultimate exercise killer! So include aerobic and strength training workouts to your routine. Your muscles will be glad you did.
4
Exercise wisely. It should go without saying that there are bad ways to work out. Every time you get moving you put yourself at risk for injury, so make sure you're doing it right!
- First things first, stay hydrated. You should always be sipping water during your workouts. Getting dehydrated can lead to dizziness or headaches during your sweat session (or lack thereof).^[12]
- Take breaks! It isn't being lazy, it's being healthy. You can't go-go-go forever. After 30 minutes or so of exercise, grab your water bottle and lighten up. Your body needs a second to catch up. You'll be able to go further in the long run.
5
Take the little opportunities. Being physically active isn't about pounding the pavement or joining a gym — it's a lifestyle that can be had 24/7. ^[13] If you can add extra 10 steps to your day here and there, they add up.
- Don't have any ideas? Park a bit farther away from work, the mall entrance, or the grocery store. Take the stairs. Walk the dog every day. Take lunch to the park. Bike to work or the local coffee shop. Little opportunities are everywhere.

Part 3 of 4: Being Emotionally Healthy

1
Think positively. It's amazing how much power our minds have over everything in our lives. A simple positive twist on a situation can turn an obstacle into an opportunity. Not only will you have more gusto for life, your immune system can fight off colds and heart disease better!^[14] Harvard wouldn't lie.
- To start this difficult step, focus on gratitude. When you start thinking about the bad thing swirling around you, stop. Cut it out. Think of two things you're grateful for. Eventually, your mind will notice the pattern and stop the negativity before you have to consciously do it.
2
Be satisfied. This doesn't mean "be content with your life" (well, it does, but give it a sec) — it sort of means "satisfy yourself". If you're on a diet, allow yourself a (small) bit of what you're craving. If watching the Golden Girls for three hours on a Friday night sounds like heaven, do it. Whatever the small things are that make you happy, do them.
- Your happiness is invaluable. If you're not happy, you're not fully healthy. It's when we've got our heads on straight that we can attack everything else. If work, family, friends, a relationship, and money are wearing you down, the choice between that hot pocket and that whole wheat bagel doesn't really matter!
3
Think small. When we concentrate on unattainable goals, we get daunted, frustrated, and lazy. After all, why try to achieve something that will never happen? A healthy mindset has to be in the here and now. It should have concern for the future, sure, but it shouldn't be preoccupied with what hasn't happened yet or won't.
- Being emotionally healthy (and happy) is easier to attain when you focus on the steps of your journey as opposed to the destination. If you want to make it on Broadway, focus on getting your next audition. Then focus on becoming equity, then focus on moving, etc. Now will always come before the future — focus on them in order!
4
Manage stress. This one is huge. When stress takes over our lives, everything else falls apart. Our homes get cluttered, our minds get cluttered, and our relationships get strained. Take yourself aside for five minutes and think about your stress levels — how are you managing it? What could you do to be more calm andrelaxed?
- A very healthy way of managing stress is doing yoga. If that doesn't sound appealing, how about meditating? No? Then simply make sure to take ten minutes out of your day to just power down. Sit with yourself and just breathe. Make a point to get centered every day.
5
Choose your friends wisely. We all know those people that seem to drain us, but yet we're friends with them anyway because they have a nice TV or because, well, we get bored. Unfortunately, for our emotional health, they've got to go. They do us no good and we know it — we just ignore it to maintain consistency and avoid awkward situations. Do your mental health a favor and tear off that band-aid. In the long-run, you'll be happier.
- Not sure how to recognize a toxic friend? How to end a toxic friendship? We've got you covered.
6
Be productive. One of the best feelings to easily come by is that feeling of "I got so much done today!" For that moment, you feel virtually unstoppable. Your mom saying "If you put your mind to it, you can do it" is no longer a lie! Now imagine riding that high constantly.
- Start by creating a to-do list. A calendar or planner is a good idea, too. And remember: think small. Attack a few small things to get you going. You'll get on a roll before you even realize it.
7
Take a break. This is similar to the "Be Satisfied" step; you need to do what's right for you sometimes, regardless of what the world seems to be demanding. Without feeling guilty, take that proverbial Kit Kat Bar. Spend a night in. Take a morning off. You'll be twice as energized when you get back to it.
- This goes for exercise too. If you do the same thing over and over, your muscles get used to it, you get bored, and you end up plateauing. So instead of pounding the pavement on Wednesday, go hit the pool. You're not being lazy — you're being logical.
8
Find emotional balance. Even if you master every other aspect of health, it won’t feel complete if you’re suffering from inner turmoil. Everyone needs a pick-me-up sometimes, and there are many small things that you can do to feel better about yourself. If the problem extends deeper, you may need to learn to cope with emotional pain or even depression.
- Once you have worked on yourself, you should work on your approach to interpersonal relationships. Learn how to recognize a manipulative or controlling relationship and, if necessary, deal with emotional abuse so that you can have a healthy relationship.

Part 4 of 4: Having a Healthy Routine

1
Stop engaging in risky behavior. Taking unnecessary risks is hard on the body and mind. It can also have devastating long-term consequences. Serious or established patterns of risk-taking can also be indicative of deeper psychological problems, in which case you should talk to a healthcare professional who specializes in a relevant field. Start by setting your sights on one of the following achievements:
- Have Safer Sex
- Stop Binge Drinking
- Quit Drinking without Alcoholics Anonymous
- Quit Smoking
- Beat Drug Addiction
  - These things are doable. While they are definitely daunting, they're doable. Often if one of these is accomplished, other things seem much easier and will fall into place.
2
Exercise several times a week. We've stressed the "get fit" part already, but now we want to make it a little less ignorable. Your daily/weekly routine needs toinclude exercise. It will increase your metabolic rate, control your weight, and you'll feel fresh the whole week. Triple win!
- Here's something concrete for you: aim for 150 minutes of aerobic activity every week (or 75 minutes of vigorous activity) and strength training twice a week.^[15]Even mowing the lawn counts!
3
Get a good night's rest. When you sleep, your body produces cells that fight infection, inflammation, and stress — which means that getting too little sleep or poor-quality sleep not only makes you more prone to getting sick, but also increases the time you need to recover from illness. If you're not sleeping for you, sleep for your health!^[16]
- On top of that, a study conducted by The American Journal of Clinical Nutrition demonstrated that men who slept for 4 hours consumed 500 more calories than they did after sleeping for 8 hours.^[17] If you're looking for an easy diet, here it is!
  - Read How to Sleep Better for tips.
4
Learn how to cook. Cooking your own meals is a wonderful experience as you can try out different recipes while saving money at the same time. What's more, you get to control every little thing that goes into your body. That's really the only way to turn your diet around!
- When you cook, avoid using fatty oils and extra add-ons. Stick to olive oil instead of vegetable oil, butter, or margarine and keep the extra salt and cheese to a minimum. If it doesn't taste good without it, try cooking it differently!
5
Maintain your personal hygiene. Wash your hands often, especially after visiting the bathroom at home or using the restrooms in a public place. Germs can spread like wildfire and bring us down in the blink of an eye. And as if it wasn't already clear,taking a shower is a good idea too.
- When it comes to your mouth, floss and brush your teeth and tongue after eating; food particles are often the cause of bad breath and gum disease. Visit your dentist regularly for cleanings and to catch any problems before they become serious. See How to Be Hygienic for more details.
6
Bolster your immune system. Maintaining healthy habits and a high level of energy is difficult for anyone who constantly battles fatigue, colds, infections, or any other effects of a weakened immune system. Read How to Develop a Strong Immune System for more information.
- If you can help it, try to get all your necessary vitamins and minerals from your diet. Supplements should only be used as a secondary measure.^[18] And of course, talk to your doctor before you undergo any significant changes.
BY...wikihow

Summer Cool

2015-06-01T13:08:00.000-07:00

About this project

Time

TIME:1H00

Difficulty

Nice 'n' Simple

Summer cool oriental fan

As summer approaches it is always nice to be able to keep cool, this paper fan is fun to make and looks really pretty.

I saw lots of paper fans on the internet, but I wanted mine to be light and delicate, so I decided to use Deli paper. I wasn't sure how Letraset promarkers (you could use Copics or other permanent markers) would react to the shiny dry waxed side, so I played around for a while and discovered they work great. They don't dry immediately like they do on more porous surfaces, this made them easy to blend.

So I started by taking 2 sheets of deli paper, and using Memento ink in black, I stamped all over the sheets with some flower stamps.

Once my flowers were all coloured in, I glued a, blank, piece of deli paper to the back of each of the coloured pieces to add a little strength, then I added a light coat of matte medium to the front. This again adds a little strength.

Next I folded the papers, concertina style, and glued the 2 sheets together, making one larger piece.

and tie with a piece of thread that has been coloured with one of the markers

Now the fan can be brought around so that two short ends meat, these are now glued together.

I cut 2 lengths of chipboard and coloured them with brown markers.

These are glued to the outer edges of the fan.

Now you have a workable fan, but we need the 'legs' to stay together.

I coloured some ribbon and some beads with my markers.

Finally i punched a small hole in one of the chipboard sticks and added the ribbon and 2 beads,The ribbon and beads hold the fan closed when not in use, but also hold the handle part together when the fan is being used.

Pretty and delicate and works perfectly.....ahhh cool breeze!

ENJOY

Gluten Free Chocolate Nut Cookies (Step By Step)

2015-05-31T00:27:00.001-07:00

Gluten Free Chocolate Nut Cookies

I once had a chewy sophisticated cookie at Payard patisserie in New York. It was then called as passover cookie. It was a chewy, chocolaty and a oh so good cookie. Sometime later I spotted the same recipe in his cookbook Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone. What surprised me was that it was such a simple recipe. The biggest surprise was that there is no added fat. No butter, No oil. The only fat that comes is from the added nuts. A one bowl recipe which takes only 5 minutes to put together.The cookie is so chewy that you feel like you are eating a toffee. The goopy batter which doesn’t look very promising turns out into a super shiny crackled cookie. Its an incredible incredible recipe. Long live Francois Payard! You are the cutest french chef I have ever known and please bless the world with more recipes like this. This makes for a really splendid sweet chocolaty treat. Lets make this cookie and feel the epiphany.

He writes in his book, “These beautiful flourless cookies are particularly in high demand at Payard during passover, but they have become so popular that we sell them year-round. Their crackled surfaces gives them an elegant look, and because they are so easy and take barely any time to make, they are great for last-minute entertaining. They have a slightly crunchy exterior and a soft, almost brownie-like interior.”

In this recipe, payard uses dutch process cocoa powder. Normal cocoa powder works too. Dutch-process cocoa powder is made from cocoa beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. Dutching makes it darker and can help mellow the flavor of the beans.

Lets go and make my apartment smell like a chocolate factory! Ready one, two, three – Go!

Time to toast – Toasting nuts brings out their full flavor and gives them a more pronounced taste, since it releases their natural oils. Toast the walnuts and coarsely chop them and set aside.

Preheat the oven to 350 degree F. Line a baking sheet with parchment paper. This is a very goopy and sticky batter and using parchment paper is absolutely necessary. Please don’t dump the batter right on the cookie pan. Use parchment or a silicone baking mat. Please please use parchment if you want to remove the cookies after baking from the pan.

Sift the cocoa, salt and the confectioners sugar. Also sifting is important to remove the little lumps in cocoa and sugar which otherwise can never be incorporated uniformly in the batter.

Add in the egg whites, vanilla and the walnuts. Just dump them all. Mix with a wooden spoon till there is no more dry specks of sugar and cocoa. It will be very dry in the beginning but will all come together into a dark thick batter.

With an ice-cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet. Give space between the cookies so that they do not stick when they spread in the oven. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.

put the cookies in the oven, and immediately lower the temperature to 320 degree F. Bake for 20 minutes, or until small thin cracks appear on the surface of the cookies. Remove the cookie sheet and let it cool completely before removing the cookies from the parchment paper. It might break if you try to remove them while warm.

Store in an airtight container for up to two days.

5.0 from 1 reviews

Gluten Free, Zero Butter Chocolate Nut Cookies

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Gluten free, Butter free, Chocolate Walnut cookie adapted from Francois Payard Bakery, New York. Excellent recipe for last minute entertaining as this can be put together in 5 minutes.

Author: kannamma @kannammacooks.com

Recipe type: Dessert

Cuisine: American

Serves: 12

Ingredients

¼ cup plus two tablespoon (35 grams) Dutch processed cocoa powder
1.5 cups (175 grams) confectioners sugar
pinch of salt
1 cup plus 6 tablespoon (135grams) walnuts, toasted and coarsely chopped
2 large egg whites, at room temperature
2 teaspoon pure vanilla extract (use the real kind)

Instructions

Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
Sift the cocoa, salt and the confectioners sugar.
Add in the egg whites, vanilla and the walnuts. Just dump them all. Mix with a wooden spoon till there is no more dry specks of sugar and cocoa. It will be very dry in the beginning but will all come together into a dark thick batter.
With a ice-cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet. give space between the cookies so that they do not stick when they spread in the oven.
put the cookies in the oven, and immediately lower the temperature to 320 degree F. Bake for 20 minutes, or until small thin cracks appear on the surface of the cookies. Remove the cookie sheet and let it cool completely before removing the cookies from the parchment paper.
Store in an airtight container for up to two days.

Nutrition Information

Serving size: 12 Calories: 142 Fat: 8g Saturated fat: 1g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 18gSugar: 15g Sodium: 22mg Fiber: 2g Protein: 3g Cholesterol: 0mg

Tamilnadu Thalappakatti Biriyani

2015-05-31T00:19:00.001-07:00

My mom gave this recipe cut out that was published in a magazine years ago. She likes to save recipes from magazines that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. She had brought this recipe with her on her trip to California when she had come for helping with my first pregnancy. This recipe comes from a chef called Nagendran of Thalapakattihotel in Dindigul. I had to try this recipe as the content looked authentic. I would say this recipe is the closest thing to the real one. I kind of adapted this recipe and scaled down the recipe a bit. It has a very nice flavor that is so different from all the other biriyani. Seeraga Samba biriyani has to be the pride of Tamilnadu. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice. Here is how I do it. Heads up – There is a lot of peeling and grinding involved. So plan accordingly.

We need garlic. Like lots of garlic. Indian garlic is ridiculously small. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside.

Peel shallots. We call it as chinna vengayam – small onions. Crush the shallots in a mixie without adding any water. Set aside.

The Masala
I think this is what makes this biriyani very unique. The original recipe says to use 8 green chillies . I used only 2 as my little one loves this biriyani and I do not want him to scream for water while eating. You can use green chillies according to your taste. Grind all the below ingredients to a very fine smooth paste. Add 1/4 cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.

Soak the rice in water now. The rice needs to soak for half an hour.

Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.

Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.

Add in the yogurt/curd. Cook with the lid open for 5 minutes.

Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.

Measurements used – 1 cup rice = 250 ml
We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.

Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.

Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lemon juice.

Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

After the rest, Enjoy!

5.0 from 5 reviews

Thalappakatti Biriyani

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

Dindigul Thalappakattu Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of Thalapakatti Hotel. Measurements used – 1 cup rice = 250 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Main course

Cuisine: South Indian

Serves: 4

Ingredients

For the Masala

5 Green Chillies
3 small two inch cinnamon sticks
3 cardamom
3 cloves
⅛th of a nutmeg (Jaadhikai)
1 small piece Mace (Jaadhi Pathiri)
50 grams ginger

Main Ingredients

500 ml Seeraga Samba Rice
750 grams Chicken with bone
Meat to Rice Ratio - 1 Rice 1.5 Meat

Other Ingredients

25 grams Ghee
75 grams Sunflower Oil
50 grams crushed Garlic
50 grams crushed shallots (small onions)
½ teaspoon Red Chilli Powder
½ cup curd
11/2 teaspoon salt
1 hand full Mint Leaves
2 hand full Coriander Leaves
Juice of half a lime

Instructions

Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots in a mixie without adding any water. Set aside.
Grind all the masala ingredients to a very fine smooth paste. Add ¼ cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.
Soak the rice in water now. The rice needs to soak for half an hour.
Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.
Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.
Add in the yogurt/curd. Cook with the lid open for 5 minutes.
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lemon juice.
Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
After the rest, Enjoy!

SOINS ♥ SMART

தே‌ங்கா‌ய் எ‌ண்ணெ‌ய் மரு‌‌த்துவ‌ம்

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Make Your Own Paper Gerbera Daisies (Step By Step)

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Paper Flower (Step By Step)

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Pug (Step By Step) :)

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P Kashyap marches ahead; K Srikanth falls by wayside

♥ Against Kashyap at Jakarta, Son could barely string two straight points together, and never looked like he was in the game as he went out in just over 30 minutes.

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