My Design World

Letter To God

Dear God, you know everything you know my sufferings,you know my happiness n rest of things too. I do not understand what i want from my life. i love my family very much n they also love me. sometimes i feel i am the luckiest person on this earth but sometimes feels most unlucky person .Sometimes i feel why i m so bad person. U give me so many things in my life but why i feel so unsatisfied,why it is so difficult to accept the situations I want to write so many things but i know u know everything as everyone says god is everywhere n listen each and every prayer please god listen my prayers too n answer as soon as possible. Please be here for me and my family...I’d like to thank you for my family, they are some of the most loving people I know and I am so lucky to have them. Dear God, I ask you please, could you allow me to feel the happiness that I want with the people I have in my life, because I truly love them and don’t want to be without them.

God, I just wanna say thank You for all the blessings you have given me and my family thank You for everything for always guiding us for always protecting us for never leaving our side for always listening to our prayers thank You God so much. I know You are here with me and I know You will take care of my loved ones. 

Also, I wanted to ask you for forgiveness. I know that my choices are not always the best and done within what you would want me to do. Please forgive me for the things I do that aren’t right. Help me to be more like you and forgive those who have hurt me. Pls help me to face problem.

In end i want to thank you for giving me world’s best family & Friends :-)

Your’s daughter

15 Benefits of the Holy Basil (Tulsi)

The tulsi or holy basil is an important symbol in the Hindu religious tradition and is worshiped in the morning and evening by Hindus at large. The holy basil is also a herbal remedy for a lot of common ailments. Here're top fifteen medicinal uses of tulsi.

1. Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.

2. Fever & Common Cold: The leaves of basil are specific for many fevers. During the rainy season, when malaria and dengue fever are widely prevalent, tender leaves, boiled with tea, act as preventive against theses diseases. In case of acute fevers, a decoction of the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk brings down the temperature.

The juice of tulsi leaves can be used to bring down fever. Extract of tulsi leaves in fresh water should be given every 2 to 3 hours. In between one can keep giving sips of cold water. In children, it is every effective in bringing down the temperature.

3. Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. Chewing tulsi leaves relieves cold and flu.

4. Sore Throat: Water boiled with basil leaves can be taken as drink in case of sore throat. This water can also be used as a gargle.

5. Respiratory Disorder: The herb is useful in the treatment of respiratory system disorder. A decoction of the leaves, with honey and ginger is an effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction of the leaves, cloves and common salt also gives immediate relief in case of influenza. They should be boiled in half a liter of water till only half the water is left and add then taken.

6. Kidney Stone: Basil has strengthening effect on the kidney.In case of renal stone the juice of basil leaves and honey, if taken regularly for 6 months it will expel them via the urinary tract.

7. Heart Disorder: Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.

8. Children's Ailments: Common pediatric problems like cough cold, fever, diarrhea and vomiting respond favorably to the juice of basil leaves. If pustules of chicken pox delay their appearance, basil leaves taken with saffron will hasten them.

9. Stress: Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Recent studies have shown that the leaves afford significant protection against stress. Even healthy persons can chew 12 leaves of basil, twice a day, to prevent stress. It purifies blood and helps prevent several common elements.

10. Mouth Infections: The leaves are quit effective for the ulcer and infections in the mouth. A few leaves chewed will cure these conditions.

11. Insect Bites: The herb is a prophylactic or preventive and curative for insect stings or bites. A teaspoonful of the juice of the leaves is taken and is repeated after a few hours. Fresh juice must also be applied to the affected parts. A paste of fresh roots is also effective in case of bites of insects and leeches.

12. Skin Disorders: Applied locally, basil juice is beneficial in the treatment of ringworm and other skin diseases. It has also been tried successfully by some naturopaths in the treatment of leucoderma.

13. Teeth Disorder: The herb is useful in teeth disorders. Its leaves, dried in the sun and powdered, can be used for brushing teeth. It can also be mixed with mustered oil to make a paste and used as toothpaste. This is very good for maintaining dental health, counteracting bad breath and for massaging the gums. It is also useful in pyorrhea and other teeth disorders.

14. Headaches: Basil makes a good medicine for headache. A decoction of the leaves can be given for this disorder. Pounded leaves mixed with sandalwood paste can also be applied on the forehead for getting relief from heat, headache, and for providing coolness in general.

15. Eye Disorders: Basil juice is an effective remedy for sore eyes and night-blindness, which is generally caused by deficiency of vitamin A. Two drops of black basil juice are put into the eyes daily at bedtime.

Mehndi Designs

Mehndi is one thing that all Indian women adore – not just because it is an important part our culture, but also because of how beautiful the mehandi design looks when we are adorned with it.

Mehndi is actually a kind of a natural dye made from the leaves and stem of the Henna tree. It is being used now as a natural dyeing agent and the art of mehndi has now spread all over the world. In western countries, mehndi is being used as a temporary tattoo too. It has specially gained a great deal of popularity in the temporary tattoo industry.

We are usually quite accustomed to seeing lavish and intricate mehendi designs during weddings. But there are also some very simple mehendi designs that look chic and beautiful and can be done for any kind of occasion. These designs require very less time and are usually simple and sweet ones that add a hint of colour to the hands but do not clutter the hands or give an over-decked look.

The Auspicious 7 pheras

Until you take those 7 rounds around the fire amidst chanting of the mantras your Indian wedding isn’t complete. The 7 (saat) pheras in Indian weddings are always the highlight of the wedding. The bride and groom make 7 vows to each other which they promise to fulfill to make their married life happier. Good to know these vows before you make them to your life partner!

First Phera

Groom: You will offer me food and be helpful in every way. I will cherish you and provide welfare and happiness for you and our children.
Bride: I am responsible for the home and all household responsibilities.

Second Phera
Groom: Together we will protect our house and children.
Bride: I will be by your side as your courage and strength. I will rejoice in your happiness. In return, you will love me solely.

Third Phera
Groom: May we grow wealthy and prosperous and strive for the education of our children. May our children live long.
Bride: I will love you solely for the rest of my life, as you are my husband. Every other man in my life will be secondary. I vow to remain chaste.

Fourth Phera
Groom: You have brought sacredness into my life, and have completed me. May we be blessed with noble and obedient children.
Bride: I will shower you with joy, from head to toe. I will strive to please you in every way I can.

Fifth Phera
Groom: You are my best friend, and staunchest well-wisher. You have come into my life, enriching it. God bless you.
Bride: I promise to love and cherish you for as long as I live. Your happiness is my happiness, and your sorrow is my sorrow. I will trust and honor you, and will strive to fulfill all your wishes.

Sixth Phera
Groom: May you be filled with joy and peace.
Bride: I will always be by your side.

Seventh Phera
Groom: We are now husband and wife, and are one. You are mine and I am yours for eternity.
Bride: As God is witness, I am now your wife. We will love, honor and cherish each other forever.

Marwai Sukka

Ingredients

1 coconut scraped

15 red chillies

2 tbsp corainder seeds

1 tbsp cummin seeds

Fenugreek seeds (methi) around 10

Pepper corns 6-8

1 pinch oama (optional)

Pinch of turmeric powder

10 flakes garlic

Small ball tamarind

1 onion chopped

1 tbsp jeera

1 onion chopped

Salt to taste

For seasoning

2 tbsp coconut oil

1 onion chopped

8 flakes garlic,crushed

Mustard seeds 1 Tea Spoon

Method

Wash the shell fish (Marwai) and break the shell fish into two and keep only the part with flesh in it.

Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove.

Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry.

Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Add Mustard seeds. Then pour curry over seasoning. Cover and remove from fire

Mangalorean Dish Bangude Pulimunchi

Seafood have always been a important part in Mangalorean cuisine. And bangude pulimunchi is one such famous fish dish in Mangalore cuisine. Bangude ghassi is yet another famous recipe but is prepared with coconut where as pulimunchi is prepared without it.

Bangude pulimunchi as the name indicates is mackerel cooked in spicy sour gravy.

Mackerel is commonly known as bangude in Mangalore/Udupi region.Pulimunchi, means a dish prepared with chillies & tamarind in large quantity.Spice level of Mangalore bangude pulimunchi recipe can be varied as personal taste

Bangude Puli Munchi

Prep time: 15 mins (does not incl time taken to clean fish) | Cook time: 10 mins 

Ingredients:

• 1/2 kg mackerels/bangda/ bangude (about 4-5 medium sized ones)
• salt to taste
• 1 sprig curry leaves for seasoning
• 2 teaspoons oil for seasoning

For the masala:

• 10 long dry red chillies (deseeded if you wish) - Use Byadge chillies for best results
• 1-1/2 teaspoons coriander seeds
• 1/2 teaspoon cumin seeds
• 4-5 peppercorns
• 1/8th teaspoon fenugreek seeds (methi)
• 1/4 teaspoon turmeric powder
• 1 small green chilli (deseeded if you wish)
• 1 inch ginger
• 3 flakes of garlic
• two marble sized balls of tamarind or 2 teaspoons of tamarind paste
• 1 small-medium onion

Method:

1. Clean the mackerels if not done already. Wash with water, salt and turmeric, refresh in a couple of changes of water and keep on a colander to drain off excess water. Depending on the size of the fish you can either leave them whole or cut them into 2-3 pieces.

2. Grind all the ingredients mentioned under 'For the masala' to a fine paste. Transfer the masala into a wide based pan/kadhai, rinse the mixer grinder jar with some water (about 1/4 cup) and add this water also to the masala. Let the gravy be of medium thickness, so add another 1/4 cup of water or lesser to adjust the consistency.

3. Bring the gravy to a boil and reduce the heat to a simmer. Add the fish pieces and salt to taste and lightly shake the pan (swirl it around) so that all the pieces are covered with the gravy. Cover the pan and let the fish cook for a couple of minutes. Remove from heat.

4. In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.

5. Serve hot with rice and a vegetable saute.