Wednesday, December 26, 2018

vaccinate against flu

Preventive measures Wash your hands and get vaccinated  

Given how easily influenza spreads, and the incidence of H1N1, doctors say that vaccination helps keep people safe

One sneeze is all it takes to set off a panic-stricken reaction, thanks to the various reports of the H1N1 virus that seems to have spread across Tamil Nadu. Also called swine flu, the initial symptoms are similar to that of the common flu — cough, fever, and diarrhoea. Since both are viral in nature, it is not easy to differentiate in the early stages, says Dr Ramesh Gopalswamy, Mobile Medical Officer at Anaikatti-Attapady region and Quality Assurance Officer at the Government Tribal Speciality Hospital, Kottathara, adding, “But if you also have vomiting, lethargy, and loss of appetite, you need to see the doctor.”
Swine flu is highly contagious and communicability begins from day one of onset of symptoms. Younger children may potentially be contagious for longer periods. What can one do to stay safe? The first step, says Dr Gopalswamy, is to wash one’s hands regularly and properly. He lists other steps: Practise cough etiquette, don’t shake hands, avoid close contact with people who have flu-like illnesses, stay away from crowded places and, most important, stay at home if you have flu-like symptoms. What about wearing a mask? No need, he says but adds sternly, “no self testing or self medicating either.”
He suggests that everyone gets a vaccine but recommends that this is done under medical supervision since some vaccines are contraindicated for pregnant women. Children below eight years who are being vaccinated for the first time must have repeat dose with a four-weeks gap between the two. “Annual re-vaccination is mandatory,” emphasises Dr Gopalswamy, “because a new strain emerges every year.”
In Coimbatore, for the first time in their history, some paediatric hospitals have a waiting list for the seasonal flu vaccine. Dr Saranya Manickaraj, consultant paediatrician and neonatalogist, Womens Center by Motherhood, says that patients have to wait to get the shot. The vaccine, according to her, is the best preventive measure against seasonal flu.
“In India, the flu season is from September to February. We advise children between six months and five years be vaccinated two to four weeks before the season starts,” says Dr Saranya, so that the vaccine gets sufficient time to kick in before the peak season. Children in the high-risk category — such as those born pre-term, those with underlying respiratory issues such as asthma, kidney, liver and heart diseases — are advised to take the flu shot, available at any paediatric clinic for ₹1000. With Coimbatore seeing several incidences of fever, Dr Saranya advices parents to observe some precautionary measures.
Of which the first one is hygiene. The virus spreads through air and through contact with contaminated objects. Which is why washing hands thoroughly is important. Dr Saranya adds that children should be taught to sneeze into their shirt sleeves or shoulder instead of their palms as “most of them do not wash their hands after they sneeze.”
She also advises parents to keep children away from crowded or closed spaces — “including malls and indoor play areas” — and to approach a doctor if the child has a temperature of over 102 or 103 degrees. “Look out for symptoms such as prolonged fever, extreme fatigue, bad cough, vomiting and loose motion.”
When it comes to the care of senior citizens, gerontologist Dr Rahul Padmanabhan, Medical Director, Grand World Elder Care, suggests they take the flu shot “since the older people have lower immunity and are vulnerable.”

Wash hands properly and regularly  

How to wash hands properly
1. Wet your hands and apply enough soap; around a coin-sized blob of liquid soap
2. Rub palms together well
3. Rub the backs of each hand
4. Rub both hands together while interlocking fingers
5. Rub the backs of the fingers in each hand
6. Rub the tips of the fingers
7. Rub the thumbs and ends of the wrists
8. Rub in between the fingers
9. Rinse and dry
10. If you’re using a hand sanitiser, follow the above steps
Nine things to know about the flu shot
Even as parents grapple with whether to give their children the flu vaccine or not, considering it’s not on the essential list, and its high yearly cost, Dr Pratik Patil, Consultant, Infectious Diseases, Fortis Hospital, Bengaluru, helps us make an informed decision. November 27, 2018 12:14 IST

1. They are to be given annually, ideally two weeks before onset of monsoon or winter. The World Health Organization collects data from all over the world to pick up the most common strains and develop the vaccines.
2. The shot takes two weeks to generate immunity. It does not lower our natural immunity.
3. The vaccines are: Inactivated/Trivalent Vaccine that tackles three viruses HINI, H3N2, Influenza B (Approximately Rs 800); Quadrivalent Vaccine : HINI, H3N2 and Two strains of Influenza B (Approximately Rs 1, 500).
4. A Live Vaccine (nasal spray; approximately Rs 800-900) has been approved this year. This should not be used by those who are on steroid medication, pregnant women, people with HIV, those who’ve had an organ transplant or their family members, children with respiratory problems such as asthma, or those who are on aspirin
5. It’s near impossible to develop a vaccine for the thousands of influenza strains. If there is a virus that is different from those in the vaccine, then the vaccine won’t work on it. Also, in the process of making the vaccine genetic changes may occur in the viruses
6. Children from six months to five years must take the shot. The flu shot is not contra-indicated in pregnant women and it will, in fact, give the baby some immunity to flu. People over 50 years of age who have chronic illnesses, those on steroids, have had or are going to have an organ transplant, are HIV positive, those who spend time in hospitals and with the sick, and family members of all these vulnerable groups are advised the shot.
7. It is 50-60% efficacious. Techniques of vaccine making may have an effect on efficacy.
8. A person may get flu-like symptoms, but it may not be flu at all
9. It’s fine to healthy people to take the vaccine too, but soap and water and good hand hygiene are the most important in protection against sickness. Dec 2018

Mangaluru steaming breakfast


Ever wondered how the Mangaluru moode is made? We give you a glimpse at the behind-the-shelf scenes

The streets of Mangaluru at 4.30 am on a Sunday morning are usually very quiet. As I march purposefully down the road, sleepy street dogs eye me balefully and yap in a bored fashion. The reason I am out at this ungodly hour is because I want to see how a particular local idli, the moode, is made. The gruff proprietor of the iconic Taj Mahal Hotel had warned me that all the prepping and cooking would be over by 5.30 am. So, here I am, pounding the pavements at the crack of dawn, not wanting to miss the making of the Mangalorean moode.
By 5 am, I am at the hotel and can see the kitchen is bustling with activity. Water for coffee and tea is boiling away in a gigantic copper pot. Milk is also on the boil. Nearly 30 fat vadas are sizzling in a cauldron. Two men are kneading, tearing and shaping the dough that will soon be transformed into the famous Mangalore bun.
A chef tips out steaming hot upma into a bain-marie. The large dosa tava is so hot that when water is poured on it to clean it, a gigantic cloud of steam immediately engulfs the cook. In another corner, a man is rinsing the screwpine leaf moulds that are integral to moode-making.
Prabhu Swami neatly arranges 50 of the tall moulds on a large tray. Scooping fistfuls of pre-soaked, gritty rice rava, he adds it to a deep vessel that already contains bubbly, fermented idli maavu. Using his fingers like a balloon whisk, he proceeds to incorporate the grains into the smooth batter with his hand. Then, taking a mould, he gently drops the batter in. Once the moulds are filled, the tray is placed in a commercial steamer for 30 minutes.
If you walk along the little lanes of Car Street, you will find many women on the pavement busy chatting, while rolling thick, long leaves into moode moulds. The oli leaf usually grows in paddy fields and mangroves just outside Mangaluru. They are difficult to harvest because they grow in snake-infested areas, and if that was not enough, the edge of the leaf is thorny, so bloodied fingers are an occupational hazard for those who collect them. The stiff leaf is then softened over a fire and the thorns are removed. Seeing a two-foot-long oli leaf transform into a water-tight mould is fascinating. At dizzying speeds, a base for the cylinder is twisted into shape and stapled in place with a little coconut stick. Then it is rapidly wound into a cylinder that is a foot long and stapled at the top with another little stick so it cannot unravel. Many of the ladies sell these perfectly-rolled moulds to hotels and restaurants in the city early in the morning by 9 am. They set up shop on the pavements, selling each mould at ₹10.
Balakrishna Pai is a walking-talking encyclopaedia on Mangalorean history and culture. He has literally seen the place transform from a fishing to a business hub right before his eyes. But if there is one thing that still connects him to the past, it is his Konkani community’s formidable culinary display that happens during festivals.
Many foods in Karnataka come wrapped in leaves. Blessed with abundant rains and an even more abundant variety of soppu or greens, it’s no wonder they are used as wrappings. Bottle gourd leaves are a favourite for wrapping and cooking fish. Turmeric and banana leaves are used to make gatti (steamed parcels of rice paste with all sorts of sweet and savoury stuffings), and one of the most iconic dishes of Mangaluru is pathrode, where several colocasia leaves are smeared with spicy rice paste, rolled and steamed.
It is 6 am and the tables at Taj Mahal Hotel are filling up with regulars. A harried waiter balancing many dishes, skilfully plonks my order before me. A dark green cylinder rolls across the plate. I start to unravel the long leaf. Aromatic steam escapes and I can see that the moode is infused with the heady smell of screwpine, and a light green tint from the leaf has rubbed off onto the white surface.
After a long spell in the steamer, it now rests on my plate, gently releasing little tendrils of steam. The texture is dense and grainy, thanks to the rice rava, but as soon as I bite into it, it seems to magically disappear in my mouth. The moode comes with a little bowl of coconut chutney, one of sambar and another of scalding hot dal. While munching on my moode, Mangaluru slowly wakes up.

saba canteens


Mylapore Fine Arts Academy
Highlights: Sevai, sardaar vada, ammini kozhukattai, and kuli paniyaram.Timings: Breakfast: 6am-9amLunch: 11am-2pmTiffin/Dinner: 3pm9 pmAddress: 45, Musiri Subramaniam Road, Kattukoil Garden, Mylapore 21 Dec 2018
chow kootu, kaasi halwa ashoka halwa. appam, kadalai kozhaikattais sardaar vada, mor kali Chow semiya payasam, rasamalai,
A board outside Mylapore Fine Arts Academy announces the day’s menu. radish sambar, and various sweets like and
In the canteen, decorated in maroon and gold, V Mahalingam, an organiser at Mylapore Fine Arts Academy, says “Our caterer is well-renowned”. K Baskaran of Meenambiga Caterers comes from a legacy of culinary giants. His uncles are the famous ‘Gnanambiga’ Jayaraman, and ‘Arusuvai’ Natarajan. As for Baskaran himself, he has been in the catering field for more than 10 years.
“We generally do a traditional (₹170) and change the menu everyday, but our speciality is tiffin,” he says, adding with a grin, “We frequently have to turn down outsiders, but that doesn’t seem to stop them.”
The menu features a range of and including — lemon, tamarind, vegetable and coconut. Make a note to visit the section and try the made with potato and sago. To keep things interesting, they experiment with different styles of cooking. For example the curry and are made Kerala style.
kalyana saapad sevais vada
It’s Marghazi, the season of music and excellent filter coffee. As always the kutcheris spill over into the lively sabha canteens. Drop in any time of day, and watch women draped in vibrant Kanjivarams and diamonds sharing tables with curious backpackers. Or elderly concert veterans explaining the intricacies of a raga to young music students.
Because if it’s December and you live in Chennai, you must sabha hop. Both for the music and the city’s unique sabha canteens. As the wedding season draws to a close, cooks and caterers move into concert venues. This was originally to fuel audiences, but the cheerful atmosphere and fresh, home-style cooking now draw everyone from early morning joggers craving crisp masala dosas to party-hoppers in the mood for a hot Horlicks sundowner.
For seasoned concert goers, this is the time to close down their kitchens, so they can try different canteens and the season’s ever-changing menus. (Most canteens close by January 1, 2019). By the end of week one, which is where we are now, the favourites emerge. Where can you eat a full-fledged kalyana saapad? Which celebrity cooks are featured this year? Who is cooking where? And what should you order?
We have meticulously done the rounds (fuelled by copious amounts of kesari) to bring you this primer. Here is this year’s list of must-visit canteens.
Narada Gana Sabha
Ravi Chandran, a member of Narada Gana Sabha, says he realises that, “Not everybody comes just for the kutcheri. So we ensure that our food is memorable.” For the past three years, Sri Sasthalaya Catering has been cooking at this sabha, popular for it’s large airy pop-up canteen set at the back of the building.
“During Margazhi season, we have a lot of visitors, and if the performer is well-known then our canteen is filled with people, who come in to grab a quick bite or two,” says K Ramesh of Sri Sasthalaya Catering.
The menu here changes everyday. With 50 people to manage the cooking and cleaning duties, the service is quick, polite and efficient. Yet, during weekends, they say they can’t keep up with the demand, as people come pouring out from the hall straight into the canteen after each concert.
To ensure that rasikas don’t miss the opening notes of any concert because of a tardy medhu vada, the staff have thoughtfully arranged separate stations, and ensured there are people manning each counter. “People who want only coffee don’t like to wait too long,” explains Ramesh.
Look out for the special counter which rustles up puttu and appams, served with coconut milk, kurma or kadalai curry. The dosa station serves up more than 10 different dosas. For lunch there’s a mini meal which features, a sweet, a chapati and sabzi along with vegetable biryani, bisibela baath and potato curry, along with appalam, thayir saadam and pickle.
Highlights:Elaneer payasam, khoa jangiri, vazhapoo vadai, idiyappam with coconut milk, Kanchipuram idli
Timings: Breakfast: 6 - 9 a.m. Lunch: 11:30 - 2 p.m. Evening: 3:30 - 11 p.m.
Address: No 314, Ttk Road, Alwarpet
The Music Academy
This year LV Pattappa takes over from Mint Padmanabhan at the Music Academy. Both are celebrated cooks, with well established catering services.
Set under a white canopy, the space looks calm in the morning. Pattappa’s son, Balaji says “Give it half an hour, and you will barely have space to move your chair.” The long tables, bedecked in clean white cloth, have a few lingerers still discussing the morning’s concert over cups of filter coffee. Between a heated debate on the raga and how the artist presented it, plates of upma descend and all talks cease.
At the Music Academy, Pattappa focusses on traditional lunches served on banana leaves (₹ 300). The menu, changes everyday but always features a crowd pleaser, like the seppankizhangu (taro) roast. “People keep asking when they will see that on the menu again, but we like to keep things interesting,” says Balaji.
Curd rice served with puli inji is a hit. Also try their healthy tiffin menu featuring dosas, upma and payasam made with millets and ragi.
“People from neighbouring offices phone and ask for table reservations. I have to remind them it is first-come first-serve basis,” smiles Balaji as customers begin to pour in
Highlights:Artikeerai vadai, nellikai chutney, akkaravadisal and shreeannam which comes dripping in ghee, nuts.
Timings: Morning : 7:30 - 10 a.m Lunch: 11 - 2:30 p.m. Evening: 3:30 -10 p.m.
Address: No.168,TT Krishnamachari Road,Royapettah
Sri Parthasarathy Swami Sabha
While most sabhas rotate caterers every three years, the Mountbatten Mani Catering Service has retained this venue for the ninth year, making this a consecutive triple of their triple-year contract.
As they host artists from different states, K Srinivasan, who represents the catering service, says they keep the menu diverse. “All the greats want variety,” says Jagan, who supervises the canteen. Some of the most popular dishes here are karupatti paniyaram, thinnai paniyaram, jackfruit payasam, red rice kulaputtu and cashew mysorepak.
Picking up a menu and running his fingers down, as though in evidence, Jagan says, “We have many, many dishes. You will not find this variety even in five-star hotels.”
Backed by a staff of 100, with 30 cooks and 70 helpers, the quality of the food is impressive. There is a live counter and the entire landscape of the tent is based on a theme every year. This year, it is inspired by agriculture. Despite the experimental watermelon rasam, chocolate dosa and apple bajjis, the traditional banana leaf lunch (₹400), comprising at least 17 different dishes, is what this canteen is best known for.
Highlights: Chocolate Dosa, jackfruit payasam, cashew and badam halwa, red rice kulaputtu
Timings: Morning : 7:30- 10:30 a.m. Lunch: 11 - 2 p.m.Evening: 5 - 9 p.m.
Address: Vidya Bharathi, 55, Bheemasena Garden Road, Mylapore

Rent nearby farmland to plant your own vegetables


There’s something to be said about growing your own food: damp soil beneath your feet, hands weeding, the smell of fresh grass, and that feeling of watching seeds turn into vegetables . You eat what you sow, and so you know exactly what is going into your body. Romantic as it is, for most of us city-dwellers living in matchbox apartments, it is also unviable.
Farmizen has a solution
The app allows you to rent out, on a subscription model, a section of a nearby farm that you can control via the app. You can choose whatever is to be grown there, and the farmhands, who work in collaboration with Farmizen, will do the required work for you. On weekends that you are free, you can drive down to oversee your farm, or work on it yourself.
“The idea was to bring people closer to the food they ate,” says Shameek Chakravarty, who founded the app, along with his wife, Gitanjali Rajamani, and Sudhakiran Balasubramaniam. The app, that launched over a year ago in Bengaluru, is now available in Hyderabad and Surat, and is about to be launched in Chennai in the next two months. “You can also place orders for vegetables on the app now, even before they are harvested,” he adds, “We hold weekly markets for organic farmers in Bengaluru.”
Farmizen’s motto of full traceability for consumers (you can see videos and photos of the farm on your app) certainly sounds tempting. As the recent viral video of a food-delivery boy tampering with the packaging of an order, eating the food inside, and re-sealing it, shows — when your food comes to your doorstep, you don’t know exactly what goes into it.
Fresh veg at home
The farm you rent out will be split into 12 raised beds, where you can plant up to 24 different varieties of vegetables. “We want to recreate the kitchen gardening experience,” says Shameek. Unlike in commercial farming, some vegetables may grow better than the others, depending on the soil type and weather conditions. However, that weeds out the ill-effects of monocropping. “Nature did not intend to raise just one crop. When you grow different varieties together, the symbiotic relationship between the crops will help control pests naturally,” he says. The other advantage with that, says Shameek, is that you have a deeper understanding of what food is traditionally good for you.
“We have forgotten the seasonality of food,” he says. “I can get any vegetable all throughout the year due to cold storage, and that means it has either been treated with chemicals and preservatives, or has lost a lot of nutrients.”
But when you grow your own vegetables, you can make educated, informed decisions. “For example, the next time I go to a market, and see big, white cauliflowers in summer, I know something’s wrong.”
Many of the families that visit their farms bring their kids along, who jump right into the mud and soil. There are even animals such as sheep, goats, and rabbits on some farms. “Basic farming practices should be mandatory in school education. An entire generation is growing up without that!” Shameek says. 24/12/2018 https://www.farmizen.com/

Ayurjack variety yields fruits at arm’s length

A jackfruit ‘revolution’ to achieve food security

Varghese Tharakan from Velur grama panchayat in the district is creating a jackfruit revolution of sorts with the Ayurjack variety. When he felled the 6- and 12-yearold rubber trees on his five acres at Kurumal Kunnu in the panchayat for planting jackfruit saplings, nobody took him seriously.
But two years down the line, people from far and near, including experts from reputed foreign universities such as Colorado and Adelaide and a BBC team, have visited his Ayurjack plantation to see a farming miracle on a sloppy hill area, 16 km from Thrissur.
The fruit-bearing jackfruit trees, hardly seven to eight ft high, are a treat for the eyes. They can be grown in small housing plots of two to three cents or even on the terrace in a big drum.
Ayurjack is a jackfruit variety developed by Mr. Tharakan. It bears the sweet ‘varikka’ variety of jackfruit in one-and-a-half years under proper care.
“Ayurjack is my experiment towards achieving food security. Jackfruit is a staple food, which also fights many diseases, including diabetes.
“It is a gluten-free fruit, which can prevent even cancer. Unlike normal varieties of jackfruit trees, Ayurjack gives fruits throughout the year, if properly maintained,” Mr. Tharakan said.

Thrissur.

Monday, December 24, 2018

navagraha bija manthram

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ро░ாроЪிроХро│ுроХ்роХாрой рокீроЬроорои்родிро░роЩ்роХро│்

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роРроо்- роЕроиாроХродроо்
роХௌроо் – ро╡ிроЪுрод்родி
роХ்ро░ீроо்- роЗрои்родிро░ропோройி
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роЪௌроо்- рокிро░роо்роо роиாро│роо்
роЕродாро╡родு роЖроХ்роЮா роЪроХ்роХро░родிро▒்роХாрой рокீроЬ (роЕроЯ்роЪро░) роорои்родிро░роо் ро╣ௌроо் родொроЯро░்рои்родு рокிро░ропோроХிроХ்роХுроо் рокொро┤ுродு роХро▓்ро╡ி роЮாройроо் рооுродро▓ிроп роЪெро▓்ро╡рооுроо் ро╡ро▓ிроп ро╡ிройை роиீроХ்роХрооுроо் родீро╡ிройைроХро│் ро╡ро░ாрооро▓் роЪெроп்ро╡родுроо் роЖроХிроп рокро▓рой் родро░ுроо் роЪூроЯ்роЪроо роТро│ிропுроЯро▓் роЙро│்роТро│ி ро╡роЯ்роЯроо் (роЖро░ா) роЙрог்роЯாроХுроо். роЗро╡ைроХро│ை роЬோродிроЯ роЪூроЯ்роЪрооாроХ ро░ாроЪிроХро│ுроХ்роХாрой рокீроЬроорои்родிро░род்родை роЙрокропோроХிроХ்роХுроо் рокொро┤ுродு роХிро░роХ роиро▒்рокро▓рой்роХро│் рокெро░ிродுроо் роЖроХро░்ро╖рогроо் рокрог்рогுроо். 

роХீро┤ே роТро╡்ро╡ொро░ு ро░ாроЪிроХ்роХுроо் роЙрог்роЯாрой рокீроЬроорои்родிро░род்родை роЕро│ிрод்родுро│்ро│ோроо். роЕродройை родிройроЪро░ி 108 рооுро▒ை роЬрокிрод்родு ро╡рои்родாро▓் роЪроХро▓ро╡ிрод роирой்рооைроХро│ுроо் роЙрог்роЯாроХுроо்.  

рооேро╖роо் - роУроо் роРроо் роХ்ро▓ீроо் роЪௌроо்
MESHAM – OM AIM KLEEM SOUM

ро░ிро╖рокроо் - роУроо் роРроо் роХ்ро▓ீроо் ро╕்ро░ீроо்
RISHABAM – OM AIM KLEEM SHRIM

рооிродுройроо் - роУроо் роХ்ро▓ீроо் роРроо் роЪௌроо்
MITHUNAM – OM KLEEM AIM SOUM

роХроЯроХроо் - роУроо் роРроо் роХ்ро▓ீроо் ро╕்ро░ீроо்
KADAGAM – OM AIM KLEEM SHRIM

роЪிроо்роороо் - роУроо் ро╣்ро░ீроо் ро╕்ро░ீроо் роЪௌроо்
SIMMAM – OM HREEM SHREEM SOUM

роХрой்ройி - роУроо் ро╕்ро░ீроо் роРроо் роЪௌроо்
KANNI – OM SHREEM AIM SOUM

родுро▓ாроо் - роТроо் ро╣்ро░ீроо் роХ்ро▓ீроо் ро╕்ро░ீроо்
THULAM – OM HREEM KLEEM SHREEM

ро╡ிро░ுроЪ்роЪிроХроо் - роУроо் роРроо் роХ்ро▓ீроо் роЪௌроо்
VRICCIGAM – OM AIM KLEEM SOUM

родройுроЪு - роУроо் ро╣்ро░ீроо் роХ்ро▓ீроо் роЪௌроо்
THANUSU – OM HREEM KLEEM SOUM

роороХро░роо் - роУроо் роРроо் роХ்ро▓ீроо் ро╣்ро░ீроо் ро╕்ро░ீроо் роЪௌроо்
MAGARAM – OM AIM KLEEM HREEM SHREEM SOUM

роХுроо்рокроо் - роУроо் ро╣்ро░ீроо் роРроо் роХ்ро▓ீроо் ро╕்ро░ீроо்
KUMBAM – OM HREEM AIM KLEEM SHREEM

рооீройроо் - роУроо் ро╣்ро░ீроо் роРроо் роХ்ро▓ீроо் ро╕்ро░ீроо்
MEENAM – OM HREEM AIM KLEEM SHREEM


*ро░ாроЪி родெро░ிропாрод роЕрой்рокро░்роХро│்*

роХ்ро▓ீроо் ро╕்ро░ீроо்ро╣்ро░ீроо் роРроо் роХௌроо் роХ்ро░ீроо் ро╣ௌроо் роФроо் роЪௌроо்

роУроо் роЪிро╡ாроп роироо роОрой рооுроЯிроХ்роХро╡ுроо்.

роЪௌроо் роФроо் ро╣ௌроо் роХ்ро░ீроо் роХௌроо் роРроо் ро╣்ро░ீроо் ро╕்ро░ீроо் роХ்ро▓ீроо்

роУроо் роЪிро╡ாропроироо роОрой рооுроЯிроХ்роХро╡ுроо்.

роЗро░рог்роЯுроо் роЪேро░்род்родு роТро░ு рооுро▒ை.

роЗро╡்ро╡ாро▒ு роХுро▒ைрои்родрокроЯ்роЪроо் 54 рооுро▒ை рооройродிройுро│் роЬெрокிроХ்роХ ро╡ேрог்роЯுроо்.

рооேро▓ுроо் роЗродройை  роОрог்рогிроХ்роХை ро╡ைроХ்роХாрооро▓் роОро╡்ро╡ро│ро╡ு рооுро▒ை рооройродிройுро│் роХூро▒ி ро╡ро░ роЪெроп்роХிро▒ோрооோ, роЕродро▒்роХுро░ிроп роирой்рооைроХро│் рооெрой்рооேро▓ுроо் ро╡рои்родு роЪேро░ுроо்.

ЁЯМ╖ро╡ாро┤்роХ ро╡ро│рооுроЯрой்ЁЯМ╖☝роЕрокропро╣ро╕்родроо்✋роЪро░்ро╡рооுроо் роЪிрод்родிропாроХுроо்.
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