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Dr.NK.Gobinath B.S.M.S (CENCER SPECIALIST) 9444522298, 9445226034. *12 காய்கறிகளை* கொண்டு அனைத்து நோய்களையும் குணப்படுத்தமுடியும் Kidney Failure : *கத்திரிக்காய்* Paralysis : *கொத்தவரங்காய்* Insomnia : *புடலங்காய்* Hernia : *அரசாணிக்காய்* Cholesterol : *கோவைக்காய்* Asthma : *முருங்கைக்காய்* Diabetes : *பீர்கங்காய்* Arthritis : *தேங்காய்* Thyroid : *எலுமிச்சை* High BP : *வெண்டைக்காய்* Heart Failure : *வாழைக்காய்* Cancer : *வெண்பூசணிக்காய்* உணவு பழக்கம்" பழமொழி வடிவில் 🎀* * 💎காட்டுலே புலியும் , வீட்டுலே புளியும் ஆளைக் கொல்லும்.* * 💎போன ஜுரத்தை புளி இட்டு அழைக்காதே* 💚 * 💎பொங்குற காலத்தில் புளி.. மங்குற காலம் மாங்கா* 💚 * 💎சீரகம் இல்லா உணவும் , சிறு குழந்தைகள் இல்லா வீடும் சிறக்காது.* 💚 * 💎 எண்னை குடத்தை சுற்றிய எறும்பு போல* 💚 * 💎 தன் காயம் காக்க வெங்காயம் போதும்* 💚 * 💎வாழை வாழ வைக்கும்* 💚 * 💎அவசர சோறு ஆபத்து* 💚 * 💎ஆறிய உணவு மூட்டு வலி உண்டாக்கும்* 💚 * 💎இரைப்பை புண்ணுக்கு எலுமிச்சை சாறு* 💚 * 💎ரத்த கொதிப்புக்கு அகத்திக் கீரை* 💚 * 💎இருமலை போக்கும் வெந்தயக் கீரை* 💚 * 💎உஷ்ணம் தவிர்க்க கம்பங் களி* 💚 * 💎கல்லீரல் பலம் பெற கொய்யாப் பழம்* 💚 * 💎குடல் புண் நலம் பெற அகத்திக்கீரை* 💚 * 💎கொலஸ்ட்ரால் குறைக்க பன்னீர் திராச்சை* 💚 * 💎சித்தம் தெளிய வில்வம்* 💚 * 💎 சிறுநீர் கடுப்புக்கு அன்னாசி* 💚 * 💎சூட்டை தணிக்க கருணை கிழங்கு* 💚 * 💎ஜீரண சக்திக்கு சுண்டக்காய்* 💚 * 💎தலை வலி நீங்க முள்ளங்கி சாறு* 💚 * 💎தேனுடன் இஞ்சி ரத்தத் தூய்மை* 💚 * 💎பூண்டில் இருக்கு பென்சிலின் சக்தி* 💚 * 💎மூல நோய் தீர வாழைப்பூ கூட்டு* 💚 * 💎வாந்திக்கு மருந்து மணத்தக்காளி* 💚 * 💎வாத நோய் தடுக்க அரைக் கீரை* 💚 * 💎வாய் துர்நாற்றம் தீர்க்க ஏலக்காய்* 💚 * 💎பருமன் குறைய முட்டைக்கோஸ்* 💚 * 💎பித்தம் தணிக்க நெல்லிக்காய்* 💚 *உணவு மருந்தாக இருக்க வேண்டும் இல்லாவிட்டால் மருந்தே நமக்கு உணவாகும் நிலைமை உருவாகும்”* 💚 * 🎀நலம் உடன் வாழ்வோம்... : 🌾 🌾 🌾 சர்க்கரை நோய் பூரண குணம் !!! . ஒருவர் , தனது அம்மாவிற்கு கடுமையான காய்ச்சல் என்று ஹாஸ்பிடல் போய் டெஸ்ட் எடுத்து பார்த்தால் டெங்கு காய்ச்சல். பக்கத்தில் மளிகை கடை வைத்திருக்கும் திருநெல்வேலி அண்ணாச்சி நிலவேம்பை கஷாயம் வைத்து ரெண்டு வேலை குடிங்க காய்ச்சல் சரியாகிவிடும் என்று சொன்னார். அவரும் நிலவேம்பு பொடியை கஷாயம் வைத்து 3 நாள் கொடுத்தார் காய்ச்சல் குணமாகி விட்டது கூடவே தன் அம்மாவிற்கு சர்க்கரை நோயால் காலில் பயங்கர எரிச்சல் எப்பொழுதுமே இருக்கும் அது சுத்தமாக இல்லை. உடனே நெட்டில் தேடிபார்த்த பொழுது நிறைய இணைய தளங்களில் Andrographis paniculata (நிலவேம்பின் தாவர பெயர் ) தினமும் எடுத்துகொள்ளும் பொழுது ரத்தத்தில் குளுகோஸ் அளவு குறைகிறது என்று நிறைய ஆராய்ச்சி கட்டுரைகள் கிடைத்தது . 3 டம்ளர் தண்ணீரில் ஒரு பெரிய டீஸ்பூன் நிலவேம்பு பொடி போட்டு 1 டம்ளர் வற்றும் வரை கொதிக்க விட்டு தினமும் காலை 1 வேளை இரவு வேளை என ஒன்றரை மாதம் தன் அம்மாவுக்கு கொடுத்ததில் 290 அளவு இருந்த சர்க்கரை அளவு நேற்று வெறும் 80 !!! இதில் முக்கியமாக நல்ல தரமான 100% ஆர்கானிக் நிலவேம்பு பொடியாக இருந்தால் பலன் நிச்சயம் .நிறைய ஆன்லைன் ஸ்டோர் மற்றும் நாட்டு மருந்து கடை அல்லது ஹோமியோ மருந்து கடையிலும் கிடைக்கிறது . காய்ச்சலுக்கு கஷாயம் குடிக்க போய் சர்க்கரை நோய் குணமாகி விட்டது. 💎 💎 💎 💎 💎 💎 💎 ப்ளீஸ் ஷேர் பண்ணுங்க எல்லோருக்கும் பயன்படட்டும்

10 Useful Car Accessories To Make Your Travel Pleasurable

Travelling with your family in a car is one of the best moments for all the members of the family. A car literally brings everyone close, and a pleasant journey can really boost the moods of all the family members.

Here is a list of 10 accessories for your car, that can be useful as well as make your next journey enjoyable too.

1. Travel Bed Car Air Mattress

This is an inflatable airbed for your car. This bed fits on the rear seats of almost all cars. This bed can be very useful if you go camping or picnics a lot. It comes with an air pump that works off the cigarette lighter socket. This airbed is not limited to be used only in cars. You can use it inside home too. It be used in a swimming pool too.

Learn more

2. Dual Port Rapid Car Charger

Car chargers have become an essential part of cars. However, most of the car chargers are extremely slow in charging your mobile. But this is a Qualcomm certified rapid car charger with Quick charger 3.0 Technology. It can charge compatible devices up to 4 times faster than normal chargers. Also, it has dual USB port and so you can charge two devices at the same time.

3. One Touch Mount For All Smartphones

There are thousands of phone mounts available in the market.  But this phone mount is well designed and is extremely sturdy. The highlight of this mount is that you can place or remove your phone with a single hand. With very good sticky gel pad, the mount can be attached to most surfaces in your car.

4. Car Seat Back Multi Pocket Organizer

With space limited in a car, this organizer can be extremely useful to keep your stuff without wasting space. You can store mobile phone, bottles, tissue box, magazines, toys or any such stuff. Additionally it has a iPad/Tablet holder which can be very useful for the passengers in the back seat.

5. Car Bag Organizer

This is another space saving accessory for your car. These look simple but can be extremely useful for saving space in your car. Just clip them on to the front seat headrest and you have a nice hanger for your bags. This can hold up to 8 kgs of weight.

6. Picnic Party Shopping Car Boot Organizer

This trunk organizer has large compartments with side pockets to hold tools, supplies or groceries safely in place while you drive. The non-slip pads prevent shifting during transport for added protection. When not in use, the lightweight trunk organizer folds up neatly for easy storage.

7. Michelin Premium 14-in-1 Multi-Tool

This is a must-have for all drivers! Michelin’s Premium Automotive 14-n-1 Multi-Tool is designed to provide you with all the tools necessary to keep you safe on the road in one compact unit. Multi-Tool includes an adjustable wrench; an emergency glass breaker; a twist switch LED flashlight; needle-nose pliers; a strap cutter; a Phillips screwdriver; and a multi-function blade with 4mm, 5mm and 6mm box end wrenches, a serrated wire stripping edge, a flathead screwdriver, a bottle opener and a can opener.

8. Steering Wheel Tray

This double sided car steering tray can fix to the steering wheel in seconds without any hassle or need of any tools. It can be removed as easily and in seconds. It works as a writing table or as a platform for your laptop computer. Reverse side is a food tray with drink holder. This is useful if you want to have your breakfast or lunch in your car.

9. Gunkit To Repair Tubeless Tyre Puncture

This Kit helps you to fix puncture of tubeless tyres in less than a minute. This kit uses the Mushroom Plug Technology and is good enough to seal as big as 5.5 mm hole. It can be used single-handed and there is no need to remove the tyre for fixing the puncture. It is a must have if you frequently travel long distances without the fear of being stranded in the middle of nowhere with your family.

10. Car Duster

This duster consists of 100 percent wax-treated cotton strands. This technology magically boosts the duster to lift the dust without scratching the car’s surface. The heavy duty mop-head makes the car look ‘just-washed’ thereby reducing the number of car washes. A complete water saver product.

The lotus eaters

It’s the season fornadurin Srinagar. Glide down theDal in ashikaraand join the jolly lotus stem diggers,perched on boats and foraging for dinner this season is all about the lotus stem, known as nadur or nadroo in local parlance. It has an enviable place in the otherwise meat-rich Kashmiri cuisine. I’m out on these waters foraging for nadur that will be put to good use for dinner.

Of all the dishes prepared with the lotus stem (it is not the root) nadur yakhni is the star. Slices of it are cooked in curd with a hint of aromatic spices such as cardamom, cinnamon, clove and fennel. The pot remains on the fire till thenadur gets tender, but retains a bite, and the curd surrenders its tartness to transform it into a smooth curry. A flavoursome dish that’s subtle and full-bodied, it’s become a favourite ever since I savoured it at a Kashmiri friend’s place. Served simply with small-grain steamed rice, it spells celebration on the plate. The nadur is also tossed into spinach ( palak nadur ), deep-fried as fritters (nadur monji ) and cooked with fish ( gaad nadur ).

When we cross the halfway mark, Nabi speeds up towards a group of men perched on the edge of their boats. “The lotus-stem diggers,” he exclaims triumphantly. This is a set of jolly old men who make their craft appear effortless, as they plunge a hooked staff into swampy waters, dig around with it for a bit, give it a tug and pull it up with a lotus stem securely held by the hook. To me, it seems as thrilling as angling. I attempt it, but realise there are more chances of me toppling into the water than a nadur popping out.

After a gap of three years, there is an abundance of nadur again, which was wiped out from the Dal Lake following the floods of 2014. “I’m back at collecting around 200 stems a day,” smiles Ali Mohammad, one of the diggers, adding, “The texture, size and flavour of the Dal nadur is unmatchable. There arewazas (cooks) who will only use this nadur and nothing else.”

I pick up a whole lot. Some will go into a yakhni tonight and the rest I’ll take home.

How to be your own farmer - Indian contest at India

Eight things you need to know before you become a farmer, according to Venkat Iyer, author of Moong Over Microchips

Many of us dream of living on a farm someday. A small house overlooking a pond, land where you grow your own food, no traffic jams and no deadlines to meet. While most just dwell on it, techie-turned-farmer, Venkat Iyer, made it happen. We have heard his story: he quit IBM in 2003 and moved to Peth, a village near Mumbai, a year later. “Farming was a new skill that I had to learn from scratch and, unlike software or hardware, there were no manuals or help buttons to guide me,” he says. Fifteen years and many harvests later, Iyer reveals what it takes to make the switch in his recently-released book, Moong Over Microchips. He shares with Weekend his step-by-step guide to being your own farmer:

1. Search for soil

The first thing to look for is land, says Iyer, who was lucky within a few months of his search. “Check the soil. Is it clayey or loamy? That will determine the kind of crops you can grow. There is no point in having a thin layer of soil on top and a rocky ground underneath. All you will get are a few weeds.”

2. Water woes

Next on the checklist is water. In Iyer’s case, his land’s location was a huge blessing. “The river was flowing so close to my land that all I had to do was pump it to irrigate my fields.” When buying a farm, it is important to look at the source of water. “Ask these questions,” he says, “If you’re depending on a river or lake, how far is it? Will you be able to bring the water to the land? Is it enough for what you want to do?”

3. Power play

Soil and water might get priority but without power, you cannot do much. “You have to draw and pump water to irrigate your crops.” The problem does not end with getting the electricity connection; you have to deal with fluctuation and erratic supply. “Alternate energy sources are still not a viable option,” says Iyer, explaining how the initial investment for a solar plant is pretty high and they play no role during the monsoon. “When I wanted to switch the lights and fans to solar a few years ago, the estimate was ₹45,000, which was not possible on my budget.”

4. Market meter

Once you are done setting up the basics, it is time to understand the logistics of marketing. In his chapter, Market Initiatives, Iyer explains supply chain issues and his attempt at direct marketing. “You need to look at it logically. The farmer cannot sell directly to the consumer as the farms are far away. So if we want to remove the middlemen, we need another model,” he says. While groups such as Bio Basics and Kaatu Unavu (in Coimbatore) are experimenting with various marketing models across the country, Iyer is yet to come across one that can be applied pan-India. “We have to continue working with the existing model involving wholesale vendors. Smaller vendors buy from the market and, at every stage, a few rupees are added to the costs, leaving the farmer at the bottom of the chain,” explains Iyer, adding how he was offered ₹4 for a kilo of his organic okra when it was selling for ₹20 a kilo in Mumbai.

5. To grease or not

Iyer’s book made waves for his account of dealings with corrupt officials. “The only way is to be patient and persevere,” he says, adding, “They cannot refuse you a permit. You will get it eventually but it will take time.” Iyer went to Dahanu (a coastal town) 26 times for a permit and probably spent more money than the official was asking for. “That doesn’t matter. It’s the principle that does.”

6. Building relations

For those keen to tap into the local knowledge bank, establishing a connect with the rural community is a must. “It takes time,” he says, “but I cannot emphasise how essential it is. Once you have established a bond, they will help with labour, advice, seeds…”

7. Patience is key

Everything about organic farming takes time. “You need patience,” says Iyer. It takes five years before the fruit first appears, and that is assuming all has gone well in the interim. There is a lot one has to get used to: from housework and repairs to weeding, watering and dealing with snakes and insects. It is doable, provided you have the 5Cs: courage, commitment, conviction, cooperation and capital. Family support is essential. “A friend from Mumbai bought a farm but did not have the support of his friends and family. Eventually, he had to sell the land and move back to the city,” he adds. A few years into organic farming, Iyer found a variety of insects, birds, and reptiles around his farm. “I have always loved the outdoors and enjoyed going on treks and bird watching trips. Now I don’t have to go anywhere now. This afternoon, for instance, there was a birdcall that we had never heard before and we’re trying to identify the species.”

8. Money matters

Before you take the plunge, be aware that farming will not generate large amounts of money that most people associate with a ‘satisfied’ life. Iyer’s return on investment is approximately ₹60,000 a year. This, of course, could vary depending on the yield, which in turn depends on climatic conditions. He stresses on reduced purchasing power and the need for careful spending. An extract from the book reads: “The fact that we now lead healthier lives is in itself a major return.”

Published by Penguin, Moong Over Microchips hit the shelves on March 19. ₹499 on amazon.in, flipkart.com.

Peace wrapped in chocolate

Manipur’s Ukhrul town is turning a new leaf, with help from two chocolatiers who offer four varieties.I learnt how to make chocolate from a chef friend,” Angkang, 25, told The Hindu. But a chocolate made in Ukhrul had to be exotic, so I thought of adding pumpkin seeds and local nuts.”

In November last year, she and Leiyolan Vashum, 35, launched Hill Wild. It took them less than a fortnight to create a buzz. Their handmade chocolates in four varieties – pumpkin seeds, hodgsonia, fruit wine and chilli – were a hit with the delegates at the North East Development Summit in Imphal.

Connectivity-challenged. At 1,662 m above sea level, Ukhrul offers ideal conditions for a chocolatier. But it takes at least 15 days for a cocoa consignment (₹1,60,000 a tonne) to arrive from Pune.

It is no less difficult to offload the finished products, currently sold in Manipur and Nagaland. “Connectivity is a big challenge, as unreliable courier services prevent us from taking online orders. There is also a scarcity of skilled people, resources, and ingredients,” Ms. Angkang says. Such obstacles notwithstanding, Hill Wild produces 3,000 packets of chocolates per month. It has added a unit to make artisanal sausages. Hill Wild, Angkang says, isn’t only about products. It has encouraged women to take up commercial cultivation of organic pumpkin and other ingredients for the chocolates

The scoop on millet cones

Gluten-free waffle cones and turmeric ice cream. Sangeetha Karunakaran from Coimbatore brings heirloom grains and flavours to this sweet treat. As you walk into an ice cream manufacturing unit, you expect to see hordes of workers busy all day long on the production line: mixing, churning, freezing, packaging and transporting. But at Sage Premium Natural Ice Creams (formerly known as Frost), things are a little different. In the wee hours of the morning, or late into the night, is when Sangeetha Karunakaran and husband, Murali Natrajan, work magic at their Vellakinar unit. While their children are asleep, the duo behind the brand that experiments with unique flavours like turmeric, lemongrass and sweet corn select ingredients, make the ice cream and package it all by themselves. 

Since they launched last year, the only staff they employ are delivery personnel who deliver 10-15 kg (Rs. 720 a kg) of ice cream every Saturday to eager customers. One of their highlights is gluten-free cones. While international brand Cornetto is launching these cones with vegan chocolate and soy ice cream in the UK soon, Sage’s latest signature line comprising heirloom grain (millet and ragi) waffle cones is a first for India. Superfood flavours (moringa leaves and matcha green tea) are also part of the line, which will be launched next month. 

Apart from supplying classic flavours for weddings, they recently launched a kiosk at Perks Road in Coimbatore and one at the women’s hostel at Chennai’s SRM University. Flavour bag “It all started with an ice-cream making class we attended when we were working in the US. We had a lot of fun and that got us thinking,” says CEO Karunakaran, a mother of two young girls. They returned to India in 2014 and wanted to venture into the food business. “While Murali continued to work in IT, we were keen on making something preservative-free for our children. Coimbatore did not have artisanal ice cream brands and that’s when we realised it was the way to go.” After two years of studying the market, they imported machines from Europe and set up the brand in May 2017. “We both have an IT background, so there was a lot of trial and error before we launched. We also learnt from YouTube videos, read books and researched on the Internet. Our elder daughter (who is six) was our official taster!” 

Karunakaran points out that people are unaware that industrial ice creams are made with food colouring, preservatives and vegetable fat. “We wanted to create something natural.” While they were confident that classic flavours like chocolate, coffee and even fruitier ones such as strawberry and mango would work, they wanted to experiment and create flavours that appealed to the older generation too. “Initially, we thought ice-cream making is limited to certain flavours and ingredients. But we were so wrong,” says the 33-year-old who has experimented with vegetables like beetroot and ginger and even spices such as chilli powder. The duo makes fresh batches every alternate day and are stocked up for two-three weeks at any time. “Every time we try out a new flavour, we send out small batches to our regular customers. Based on their reviews, we make changes and then launch them commercially,” adds Karunakaran, who is excited about her experiments with green tea and vegetables.

All natural They launched their first line of out-of-the-box flavours at Gourmet Bazaar last August: a beetroot-and-ginger combination, cardamom, saffron, turmeric, sweet corn and cereal. “The response was great. Today, we have customers calling to check what new flavour we are working with,” says Karunakaran, who sources her produce from local markets. Cane sugar is used for their chocolate and coffee flavours and, for the light-coloured ones, they are working on finding a substitute for white sugar.

To ensure the waste generated is minimum, they ditched plastic cups and experimented with the waffle cone. “We replaced refined flour with wheat and traditional grains such as ragi and millet. They turned out great and will be part of our summer line, which also has sorbets in seasonal flavours like watermelon and pineapple.” Fresh flavours are being worked on for the upcoming mango season, along with spiced ice creams comprising pepper, nutmeg and cinnamon and a diabetic-friendly range made with stevia leaves.

Scaling up

While most start-ups opt to franchise their business early on, Karunakaran believes otherwise. “We are open to franchising but the kiosk model works better initially as it requires low investment and brings in more revenue. People get to know about the brand faster.” Sage ice creams are available in Coimbatore at EatAlley and the Perks Road kiosk.