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.

TENDER COCONUT WATER

Coconut water is a natural energy drink. It is delicious, refreshing and very nutritious and has tremendous health benefits. The water of young tender coconut technically is the liquid endosperm. It is one of the purest, most nutritious wholesome waters and beverages which nature has provide us. The people in tropical regions and countries have been enjoying this drink for centuries to fight the sultry weather. They have used the all-natural coconut water to refresh, refuel, re-hydrate, feed and maintain the proper nourishment and fluid levels in their bodies. Hence, the benefits of coconut water are endless and any healthy diet.

Numerous health benefits: Coconut water is naturally sterilized mineral water. It acts as an anti-dote to the side-effects of medicines. It is completely safe for babies. Tender coconut juice is a well-supplied medicine chest that comes in its own container. It is used in healing a number of ailments: relieving fevers, headaches, diarrhea and dysentery. The tender coconut juice is also given to strengthen the heart and restore energy in patients. Pregnant women drink tender coconut juice as it will give their babies strength and vitality.

Coconut Water Uses For Serious Diseases:

• Presence of saline and albumen in coconut water makes it a perfect drink for people suffering from cholera.
• Coconut water is very effective in treating intestinal disturbances in infants. It kills intestinal worms.
• It is also helpful in reducing the rashes caused by small pox, chicken pox and measles etc.
• Coconut water also helps relieve constipation, improves intestinal function and promotes digestive health. It is often recommended to people suffering from acidity and ulcers.
• Aids the body in fighting viruses.
• Coconut water elps prevent osteoporosis.
• It promotes healthy thyroid function.
• Tender coconut juice used in cancer therapy.
• Coconut juice control diabetes.

General Health Benefits of Coconut Water

• External application of coconut water prevents prickly heat and summer boils in body.
• Coconut water helps in keeping the body cool and at the proper temperature.
• Coconut water contains organic compounds possessing healthy growth promoting properties.
• Coconut water acts as an oral re-hydration medium in case of de-hydration.
• Coconut water aids in absorption of drugs.
• Its water forms an excellent tonic for old and sick people who find it hard to digest solid and even semi-liquid foodstuff.
• Coconut juice is a natural isotonic beverage with the same level of electrolytic balance as we have in our blood.
• Promotes bowel movements.
• Relieves stress on pancreas and enzyme systems of the body.
• Tender juice helps eliminate yeast infections.
• Tender juice helps eradicate eczema.
• Tender juice helps keep skin soft and smooth. Regular face cleaning with coconut water removes black marks and pimples.

How to wear a Saree

Start wearing the sari by tucking its edge of the plain/upper end into the petticoat, at a position which is to the right of the navel.

Make sure that other end of the sari should be touching the floor and even the whole length of the sari comes on the left-hand side. 

After this wrap the sari around once with the sari now coming back in the front, on your right side.

A saree should have about 5 to 7 pleats of equal width of 5 inches, starting at the tucked-in end of the waist. 

Gather the pleats together, neatly, ensuring that the lower edge of the pleats are very much and just off the ground and that the pleats fall straight and evenly. A safety pin may be used to stop the pleats from moving away.

Neatly tuck all the pleats into the petticoat at the waist, slightly to the left of the navel, in such a manner that pleat open to your left.

Drape the remaining fabric of the saree around oneself once more left to right, and bring it round your hips to the front, holding the top edge of the sari.

After this slightly raising the remaining portion of the Sari on towards back bringing it up under the right arm and over the left shoulder so that the end of the Sari falls to about the level of your knees.

The end portion thus draped, from the left shoulder onwards is the Pallav or the Pallu, which is the most interesting part and can be prevented from slipping off the shoulder, by fastening it at the shoulder to the blouse with a small safety pin.

Indian Clothing

Indian culture is embedded with rich culture and heritage and is deeply rooted in traditions along with the rich culture. Indian Clothing is known for its elegance and traditional wear all over the world. As India has vivid and vibrant festivals to celebrate, there is no dearth of opportunities to shop here for beautiful Indian clothes. The elaborate wedding ceremonies further add to the list of celebrations and prove to be a fabulous excuse to shop for gorgeous Designer Indian Clothing. It is no secret that Indians are vivacious people and hence their clothing, too, tends to be bright and vibrant. Indian clothing not only enjoys huge popularity in U.S., U.K and other European countries but there is a huge market for Indian clothing in Australia too.

When it comes to celebrations and festive occasions in India, getting the right Indian Clothing becomes most important. It can be said that without the right Indian Clothing, there is no fun in indulging in revelry and merriment. Indian Clothing for women includes Saree, Salwar Kameez, Churidar Kameez, Kurti, Lehenga Choli, Ghagra Choli, Chaniya Choli, etc. Indian Clothing for men comprises Kurta Pyjama, Sherwani, Churidar Kurta, Shalwar Kurta, Afghani Suit, etc. With a plethora of fabrics and styles to choose from, it becomes quite difficult to choose the right outfit for the right occasion. When it comes to ordinary everyday Indian Clothing, women in India are mostly spotted in Saree, Kurti, Salwar Kameez or Churidar Kameez while Indian men lounge in Churidar Kurta, Kurta Pyjama, Shalwar Kurta, Afghani Suit, etc. For special occasions, Indian Clothing such as Lehenga Choli, Saree, Salwar Kameez, etc or Sherwani, Churidar Kurta, Jodhpuri Suit, etc are chosen by all Indian women and Indian men respectively. Though trendy designer wear outfits have become more popular nowadays, it is advisable to stick to traditional and classic Indian Clothing when it comes to traditional events such as festivals, pujas, weddings, etc

Pili vesha / Huli vesha / Tiger Masque

Pili vesha / Huli vesha / Tiger Masque is a folk dance unique to the Tulu Nadu region of Karnataka.& Kerala. Pili vesha is performed during Navratri to honour the goddess Sharada - an aspect of Saraswati whose favoured animal is the tiger. It is also performed during the Krishna Janmashtami at Udupi and during Ganesha Chaturthi in Moodabidri in Tulu Nadu.

Typically, young males form troops of five to ten members or more, which will have three to five males painted and costumed to look like tigers, and a band with two or three drummers. This troop is accompanied by the manager of the group. During Navratri, these troops will be roaming the streets of their towns, with the accompanying drum beats of their bands. They stop at homes and businesses or on the road sides to perform for about ten minutes.

Gulab Jamun

Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on You Tube.  To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun.  This recipe is simpler than my original recipe, but still delicious.

Preparation time 15 minutes

Cooking time 20 minutes

Ingredients:

• 1 cup nonfat milk powder
• 1/4 cup all purpose flour (plain flour, maida)
• 1/8 teaspoon baking soda
• 1/2 cup heavy cream, use as needed
• 1/4 teaspoon cardamom coarsely ground

For Syrup

• 1-1/2 cup sugar
• 1-1/2 cup water

Other

• Oil to fry

Method

For Syrup

1. In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

For Gulab Jamun

1. In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
2. Knead the dough; grease your palm before working the dough.
3. Divide the dough into 18 equal parts and roll them into round balls.
4. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
5. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
6. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
7. Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
8. The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Additional Tips

1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

Mangalorean Kori Rotti Chicken Curry

Kori Rotti is a Mangalorean speciality. Kori means chicken, and rottis, in this case, are not the traditional chapattis or rotis. They are a special kind of bread, which are made of rice paste and then dried, so quite hard and crispy and are made into sheets that are then broken into pieces. These rottis, when soaked by the chicken curry, absorb it and turn quite soft. A real taste and texture sensation!

Ingredients:

• 1 kg chicken on the bone
• 1 medium sized onion finely sliced
• 1 coconut to extract 2 cups thin milk and 1 cup thick milk * see note#1 for substitute
• 1 inch cinnamon stick
• 1 cardamom slightly bruised
• 2 cloves
• salt to taste

For the masala

• 5 short red chillies * see note#2
• 10 long red chillies * see note#2
• 1-1/2 tbsp coriander seeds
• 1/2 tsp peppercorns * see note#2
• 1/4 tsp fenugreek seeds / methi
• 1 tsp cumin seeds/jeera
• 1/8th tsp turmeric powder
• 8-9 flakes of (Indian) garlic with skin
• 1 medium sized onion sliced
• 1/2 lime sized ball of tamarind
• 1/2 a coconut (or 1 cup grated coconut)
• 2 tbsp ghee or oil

For the seasoning

• 1 medium sized onion finely sliced
• 1 tbsp ghee

Method

1. Cut the chicken into medium sized pieces, wash and allow to drain on a colander.

2. In a heavy bottomed pan/kadhai heat 2 tbsp ghee or oil and roast the red chillies, coriander seeds, peppercorns, fenugreek seeds & cumin seeds one by one. Each of them should be roasted on a slow flame for a few seconds until you get a nice aroma * see note # 3

3. Next fry the onion and garlic and remove and add the coconut, turmeric powder and tamarind to the same pan, roast and remove.

4. Grind all the roasted ingredients to a fine paste using a little water. Reserve the masala water.

5. In the same pan add the ground masala and the sliced onion. Mix and add the thin coconut milk. Leave the pan uncovered & bring the curry to a boil, add the chicken pieces and salt to taste. Cover the pan now and cook the chicken till tender on a medium flame. When the chicken is cooked, simmer and add the thick coconut milk and bring it to boil for just a couple of seconds. Turn off the flame.

6. In a smaller pan, heat the ghee for seasoning and toss in the cinnamon, cloves, cardamom pod and the sliced onion, fry till golden brown and add this to the curry. Cover the pan immediately to trap the aroma of the seasoning.

7. Serve hot with crispy rice Rotti - let the curry soak up the rotti a bit before you eat it. Alternatively, you can serve the curry with rice, pan polay (neer dosa), appams, sanna, mutlim (rice dumplings), polay (dosa) or chapathi

Rain

Water droplets form from warm air. As the warm air rises in the sky it cools. Water vapor (invisible water in the air) always exists in our air. Warm air holds quite a bit of water. For example, in the summer it is usually very humid. When enough of these droplets collect together, we see them as clouds. If the clouds are big enough and have enough water droplets, the droplets bang together and form even bigger drops. When the drops get heavy, they fall because of gravity, and you see and feel rain.

When clouds develop or rain occurs, something is making the air rise. Several things can make this happen. Mountains, low-pressure areas, cold fronts, and even the jet stream. 

Raindrops are much smaller than we think! They are actually smaller than a centimeter. Raindrops range from 1/100 inch (.0254 centimeter) to 1/4 inch (.635 centimeter) in diameter.

Facts about rainbows

Rainbows are simply beautiful multicoloured arcs of light in the sky. Rainbows occur when it's both raining and the sun is shining simultaneously. To see a rainbow, you must stand with your back to the sun, otherwise it will not be visible.Our sun gives off light, which we see as 'white light'. But in fact, it isn't actually white at all, it is actually numerous different colour wavelengths. The main colours it gives off are red, orange, yellow, green, blue, indigo and violet. These colours are called the colours of the spectrum. This is often remembered by the mnemonic 'Richard Of York Gave Battle In Vain'.

As an experiment, you can use a prism to separate these seven colours of the spectrum from the white light we see.

Random Facts about Rainbows

-- A Rainbow is light refracted through millions of droplets of water

-- The angle of light refraction to create a Rainbow is 42 degrees to the eye of       the person   watching        

-- Sir Isaac Newton discovered the seven distinct colors of the visible spectrum

-- Rainbows are Gods promise - Genesis 9

-- Rainbows in your environment create good Feng Shui

-- Everyone loves a Rainbow!!