The most unique dish I have experienced -MasterChef India 2 Contest

In any functions held in South India, the menu for the feast will be incomplete without 'Payasams'. If we attend the marriage ceremonies in Kerala, not one or two but several varieties of Payasams will be served.
What is Payasam?


Payasam (Sanskrit: क्षीर/Ksheer)(Hindi: खीर, Punjabi: ਖੀਰ, Khiri (ଖିରି) in Oriya, Urdu: کھیر/kheer) also known as Payasam (Tamil: பாயசம்) or Payesh (Bengali) (Malayalam: പായസം) (Kannada:ಪಾಯಸ) (Telugu:పాయసం) is a rice pudding, which is a traditional South Asian sweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom,raisins, saffron, cashewnuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
(Source:http://en.wikipedia.org/wiki/Kheer)
By now you must have  guessed what my favourite dish is.:-)


My favourite  and Unique Dish:

Last year on a Saturday evening, I  went to dine out with my family. After discussing various options, we decided to go to the Rasam Restuarant , a venture of the famous KrishnaSweets in Purasawalkam,Chennai. It is located in Raja Annamalai Rd, Purasawalkam , Chennai near Dharmaprakash Kalyana Mandapam.

Rasam Restuarant in Purasawalkam

In the Ground floor Krishna Sweets is functioning and Rasam Restuarnat is in the first floor. On entering the first floor, you will be surprised to see the serene environment of an Old Bungalow of yester years decorated with beautiful pictures.

                                              Thali Meals

This restaurant is famous for  the delicacies of Kongunadu like Murungai keerai Rasam(Drumstick soup), Nellikkai Rasam(Goosberry Soup) Vazhapoo vadai(Vada made of Bannana Flower),Kuzhi Paniyaram,Idiyappam, Vegetable briyani,  Paruthi Pal Halwa,Ilaneer(Tender Cocunut) payasam etc. They serve only thali meals for lunch. There are two options – a regular and a special. The regular thali has fewer items than the special but its quantity is far more ideal. Though the items are priced on the higher side, the taste of all the items are very good  and the items are made with less oil.  

We ordered for Murungai keerai rasam,Vazhapoo vadai, Kuzhi Paniyarams(both sweet and hot),Vegetable Briyani, and Ilaneer Payasam. It was the first time I tasted Ilaneer Payasam which was a Unique food item at that time. The taste was very good and later on  whenever I visited the Restaurant with my family, we never forget to order for this dish. I organised a get together of (about twenty persons)my college alumini friends (Loyola College, 1970 batch), in the restaurant and after tasting all the items my friends had a special word of  appreciation for Ilaneer Payasam.   

Now a days in most of the marriage receptions, this delicate item is included without fail. 

How to prepare Ilaneer Payasam?

Ilaneer Payasam

Ingredients:

Tender coconut kernels - 2 cups
Tender coconut water - 1 cup
Sweetened condensed milk - ½ a can
Milk - ½ cup
Thick coconut milk - 1 cup
Ground green cardamom - ¼ tsp.
Cashew nuts - 5 (whole)
Raisins - 8
Ghee - 1 tsp.

Method:
In a bowl mix tender coconut water, condensed milk, milk, coconut milk and ground cardamom.
Cut the tender coconut kernels into bite sizes and add to the liquid.
Fry the cashews and raisins and add to the kheer.
Enjoy and it’s good to eat it immediately.

(Source:  http://www.nandinisfood.com/2010/04/elaneer-payasamtender-coconut-kheer.html)

(Courtesy...Google Images for the pictures in this post.)

Enjoy tasting my favorite dish Ilaneer Payasam

Taking care of hair

(Note: I have compiled the information in this post to participate in a contest . At the time of submitting the post, I noticed that the contest was already closed. Even if I had participated in the contest, the chances for me to win is very remote that many participants have already submitted wonderful postings (poems,pictures,write ups etc). However , I wish the share the information gathered by me with the readers.)


Hair care is very important because it is the crown of the human body. I give below the information of hair care gathered from other sites and also my own experience about Dandruff care.


Basic Information about Hair:

In general, there are five different types of hair that will determine what hairstyles you can choose and consequently, your beauty.


Fine Hair

About 15% of all women have fine hair. Fine hair has a diameter of 50 microns. Fine hair reflects light the best. When it is healthy, fine hair will often have a natural shine. Blondes have fine hair most often, since blonde hair is the thinnest.

Fine hair is: soft, shine, limp, flyaway, lifeless and flat.

Fine hair is much easier to damage than medium or coarse hair. The biggest problem with fine hair is to gain volume and get hair to hold a style.

To gain volume color and heat style your hair and it will hold a style easier. Use volumizing products and styling gels and mousses. Use a gentle shampoo.

It is also important to use a lightweight conditioner! Put conditioners onto the lengths and ends of your hair rather than the roots.

A short blunt cut will create the illusion of more hair. Avoid layers and long hair.

The general rule for fine hair is that the shorter it is, the lighter it is and therefore the less limp and flat it is.

Streaks are a good idea for fine hair, because they add volume to the hair.


Medium Hair Type

Most people have medium hair. Medium hair is not too thick, not too thin, and has a diameter between 60-90 microns.

Medium hair has lots of body and usually holds either a blow-dry shape or any type of hairstyle very well. It has the most styling flexibility of the three hair types.

Medium hair is:

• Softer than coarse hair.

• More voluminous than fine hair.

• More manageable than fine hair.

• Medium hair is regularly considered as normal hair.


Coarse Hair Type

Coarse hair has a diameter of 100 microns and above.

Coarse hair is:

• Rough

• Wiry

• Heavy

• Wild

• Strong

Coarse hair is often dry. Coarse hair needs conditioning to keep it under control.

Wear it long so the weight of the hair drags it down. Get a layered cut. Stay away from a blunt cut.


Thick and Thin Hair Type

Whether your hair is thin or thick depends on the number of hairs on your head not on the thickness of each hair strand.

The average head has between 100,000 and 150,000 hairs, and normal daily fall-out is 50-100 hairs.

People with thick hair have about 150,000 strands on their heads.

People with thin hair have about 90,000 strands on their heads.

Thick hair will look too bushy if cut into a short style. Layer thick your hair since layering adds mobility.

If you hair is thin, short haircuts look best. Adding highlights and low lights give the illusion of thickness.

Read more: http://www.hair-styles-secrets-revealed.com/hair%20type.htm#ixzz1dZFttt8I


How to take care of hair?


Good hair care contains simple steps like brushing and combing, shampooing and drying, treating baldness, hair conditioning, dandruff, hair dyes, split ends and hair loss treatment and some other methods. We can start hair care from home. With right care and interest you can bring back its vitality and glossy shine.

. Keep your head clean. Don't neglect the hygiene of head.

• Brush your hair before shampooing to eliminate the tangles.
• Brushing is less damaging than combing but a long brushing can also damage the hair.
• Back combing is also harmful for the hair. It causes knotting which is not easy to untangle. 
• Always use a good comb if you feel more comfortable in combing. A good comb can be categorized as a comb which have rounded and soft teeth.
• Nylon brushes with pointed ends also break the hair. 
• If you are suffering from the Dandruff-the most common problem, immediately get rid of it by applying good and suitable hair oils.

• Use good shampoos and conditions for healthy looking hairs. Nutritious shampoos are the best choice because hairlessness is caused due to insufficient nutrition.

Source:http://forumhealthcare.org/what-s-the-importance-of-hair-care-t28002.html

Dandruff control for hair care :


Dandruff is the worst enemy of hair care. If sufficient precautions are taken we can avoid dandruff problem. 

Causes


Dandruff is thought to be caused by a fungus called malassezia, a fat-eating fungus, which lives on the scalp of most healthy adults. While it does not cause problems for most people, malassezia can sometimes grow out of control and begin feeding on the oil on your scalp. The result is increased cell turnover and a large number of dead skin cells. These cells, combined with dirt and oil from your hair and scalp, form flaky white scales.

Symptoms

The common symptoms of dandruff include itching and white, oily flakes. That said, there are several conditions, including psoriasis, dry skin, seborrheic dermatitis, or contact dermatitis, which present similar symptoms. Before beginning treatment for dandruff, it is important to consult your dermatologist to make sure you're treating the right condition.

Treatment
While controllable, dandruff can be persistent and requires consistent treatment. There are several types of over-the-counter shampoos available for treating dandruff. If you try one and it doesn't have the desired effect, move on to the next. Following are four common types of dandruff shampoos:

·         Zinc pyrithione shampoos, such as  Head & Shoulders, contain an antibacterial and antifungal agent (zinc pyrithione) which has been shown to fight the fungus that causes dandruff.

·         Selenium sulfide shampoos, such as Selsun Blue, can prevent cell turnover and may help control the malassezia fungus. These types of shampoos may discolor blond or gray hair and can cause significant discoloration in chemically treated hair, so follow the directions carefully and rinse well.

·         Ketoconazole shampoo, like Nizoral, contains a broad antifungal agent.

·         Tar-based shampoos, such as Neutrogena T/Gel, contain coal tar, which slows cell turnover and reduces the formation of dandruff's scaly flakes.

Use of these shampoos above is recommended daily until dandruff is controlled. Once the dandruff is under control, use dandruff shampoo two or three times a week, alternating with a good moisturizing shampoo. If the dandruff shampoo loses its effectiveness, switch to another type of shampoo or try alternating between types. Be sure to follow directions carefully. Should over the counter treatments fail, see your dermatologist. Stronger treatments are available by prescription.

In addition to using the proper shampoo, other steps can be taken to control dandruff, including: eating right, exfoliating the scalp with a facial scrub , managing stress, and reducing the amount of styling products used. Consistently following a dandruff control routine should keep your hair and scalp looking healthy and flake free.


Source:http://menshair.about.com/od/scalpcaretips/a/dandruff.htm


My own experience of dandruff control:


I used to have a lot of dandruff which used to cause a lot of irritation ion the hair. After seeing an advertisement of Aswini Hair Oil, I started using it and after some days I had great relief from dandruff problem. 

I also take the following precautions to avoid dandruff:

• Always using a clean comb. Never use a comb used by others.
• Don't us the pillows used by others since we can easily get the dandruff through it.

Health Benefits of ,Okra - Lady's finger (Bhindi)(Vendaikkai in Tamil)

  

I want to share this useful information received by email from a friend about the health benefits of Okra.  A guy has been suffering from constipation for the past 20 years and recently from acid reflux. He didn't realize that the treatment could be so simple -- OKRA! He started eating okra within the last 2 months and since then have never taken medication again. All he did was eat 6 pieces of OKRA everyday. He's now regular and his blood sugar has dropped from 135 to 98, with his cholesterol and acid reflux also under control. Here are some facts on okra (from the research of Ms. Sylvia Zook,PH.D (nutrition), University of Illinois . "Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. He got the following numbers from the University of Illinois Extension Okra Page . Please check there for more details. Okra Nutrition (half-cup cooked okra) * Calories = 25 * Dietary Fiber = 2 grams * Protein = 1.5 grams * Carbohydrates = 5.8 grams * Vitamin A = 460 IU * Vitamin C = 13 mg * Folic acid = 36.5 micrograms * Calcium = 50 mg * Iron = 0.4 mg * Potassium = 256 mg * Magnesium = 46 mg These numbers should be used as a guideline only, and if you are on a medically-restricted diet please consult your physician and/or dietician. Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the following thought-provoking comments on the many benefits of this versatile vegetable. They are well worth reading. 1. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. 2. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there... 3. Many alternative health practitioners believe all disease begins in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated,?but also assures their easy passage from the the body. 4. Further contributing to the health of the intestinal tract, okra fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics). 5.To retain most of okra's nutrients and self-digesting enzymes! , it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw ( I EAT THREE RAW OKRA WITH LITTLE LEMON/SALT. I eat also one clove RAW GARLICK on the toast and chew.)   Name: Okra Biological Name: Abelmoschus esculentus, Hibiscus esculentus Other Names:   Okra, Okro, Ochro, Okoro, Quimgombo (Cuba), Quingumbo, Ladies Fingers, Gombo, Kopi Arab, Kacang Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh (middle east), Gumbo (Southern USA), Quiabo, Quiabos (Portugal and Angola), okura (Japan), qiu kui (Taiwan) History: Okra traces its origin from what was known as Abyssinia (Ethiopia) spreading right through to Eastern Mediterranea, India, Africa, North America, South America and the Caribbean. Though long popular in the South, it is becoming increasingly common and well known in Western Countries. Description: Okra is a tall-growing (3 to 6 feet or more in height), warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. The hibiscus like flowers and upright plant is very pretty. When cut, okra releases a sticky substance with thickening properties, useful for soups and stews. Parts Used: Immature pods Constituents: Nutrition Information For 1/2 cup sliced, cooked okra For 1 cup raw okra Calories 25 Dietary Fiber 2 grams Protein 1.52 grams Carbohydrates 5.76 grams Vitamin A 460 IU Vitamin C 13.04 mg Folic acid 36.5 micrograms Calcium 50.4 mg Iron 0.4 mg Potassium 256.6 mg Magnesium 46 mg Calories: 33 Fiber: 3.2g Total Fat: 0.1g Protein: 2.0g Carbohydrate: 7.6g Vitamin A 660 IU Vitamin C 21mg Folate 87.8mcg Magnesium 57mg Medicinal Applications According to Sylvia W. Zook, Ph.D. (nutritionist) Okra has several benefits. 1. The superior fiber found in okra helps to stabilize blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract. 2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver. 3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most unlike the OTC drugs. 4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract. 5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression. 6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract. 7. Okra treats lung inflammation, sore throat, and irritable bowel. 8. In India , okra has been used successfully in experimental blood plasma replacements. To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. Specific Ailments Acid Reflux and Constipation A person, suffering from constipation for the past 20 years and recently from acid reflux, started eating 6 pieces of Okra. Since then, has not taken any other medication. Now, his blood sugar has dropped from 135 to 98 and his cholesterol and acid reflux are also under control. Asthma Vitamin C is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may curtail the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C. 1/2 cup of cooked Okra contains over 13 mg of vitamin C. Atherosclerosis Diets high in insoluble fiber, such as those containing okra, are associated with protection against heart disease in both men and women. Cancer The insoluble fiber found in Okra helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Capillary fragility Eating plenty of flavonoid and vitamin C-rich fruits and vegetables such as okra helps to support the structure of capillaries. Cataracts 1/2 cup of cooked okra contains 460 IU of vitamin A. Some studies have reported that eating more foods rich in beta-carotene or vitamin A was associated with a lower risk of cataracts. Colesterol A study (JAMA July 23, 2003) showed that consuming a "dietary portfolio" of vegetarian foods lowered cholesterol nearly as well as the prescription drug lovastatin (Mevacor). The diet was rich in soluble fiber from oats, barley, psyllium, eggplant and okra. It used soy substitutes instead of meat and milk and included almonds and cholesterol-lowering margarine (such as Take Control) every day. Depression and Lack of Energy Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression. High homocysteine A controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels. Healthy people were assigned to either a diet containing a pound of fruits and vegetables per day, or to a diet containing 3 1/2 ounces (99g) of fruits and vegetables per day. After four weeks, those eating the higher amount of fruits and vegetables had an 11 percent lower homocysteine level compared to those eating the lower amount of fruits and vegetables. Okra is a storehouse of vitamins and folic acid. Multiple sclerosis (MS) In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk.