Wednesday, October 11, 2017

GREEN IN THE CONCRETE JUNGLE



The smallest of spaces within your home can be converted into a hub buzzing with flora and fauna Urban gardens don’t always have to be about efficiency and utility. They can be things of beauty, micro-oases within the confines of your terrace, balcony or courtyard.
“Micro green planting methods can be used to create biodiversity even in small urban gardens,” explains Maya Ganesh, sustainability consultant and socio-environmental researcher. “You can plant plants that attract butterflies, or ones that provide nutrition to your main vegetable plants, or those that protect other plants by keeping pests away.”
Ganesh gives the example of garlic. It serves as a natural pest-repellant when planted along with spinach, since the pests that are attracted to spinach cannot stand the smell of garlic. Tulsi , on the other hand, can make tomatoes juicier, if planted right with it.
“These are called companion plants. The idea behind natural farming is that of a no-weeds, no-pests system,” says Ganesh, explaining that pests are not an issue if you know natural ways of keeping them at bay, and that some weeds, in fact, can actually be useful.
Ganesh also practises permaculture, handles waste management projects and holds gardening workshops for school. She will soon be sharing her expertise with adults as well, teaching edible gardening for urban spaces in Chennai over the weekend.
“It won’t just be restricted to edibles,” she says, “We’ll also be looking at butterfly-trapping plants, edible weeds and other things. There are a number of different plants that attract butterflies. For example, curry leaves and some citrus plants attract the larvae, while the white milkweed and certain varieties of hibiscus attract the butterflies.”
Ganesh will also be looking at weeds that are useful in different ways. Some of them, she says, have medicinal properties, while other lesser-known weeds are actually edible, such as the purslane, which she intends to focus on during her workshop. Sowing, mulching and sapling transplantation will also be covered, as will. The idea is to teach urban dwellers how to create their own little worlds of greenery amid the concrete jungle, right on their balconies, porches, backyards or terraces.
The workshop, named Gardening for City Folk, will be held at The Farm, OMR, on October 7 and 8, from 10 am to 5 pm. Participants will be given food, as well as pots, seeds and plants to take home. To register, contact Maya Ganesh at 9840743940.


ADDING SOUL TO SOLES
Kurio manufactures footwear for men and women ranging from formal to casual, traditional to contemporary, in all shapes and sizes. The colours, design and patterns will make it hard for you to believe that they are made from nothing but discarded rubber tyres. Through an initiative called one sole, kurio encourages its customers to return their pre-loved pair of shoes back to them instead of abandoning them into bins. They reuse this upcycled sole for reconstructing a new pair of footwear with same love and care.

VEGAN LEATHER
What’s your alternative to animal leather? Kanabis – a vegan online footwear store manufactures a variety of fashionable footwear like flats, sandals, sneakers and boots made from high-quality canvas, fabric and other leather substitutes. The designs are exclusive and tastefully crafted with a careful mix of fabrics for the right look, keeping a close eye on the latest trends in fashion.

GOING TO NATURAL
L’elaan creations brings to you their all natural range of skin and hair care products.
 The season’s favourite is vasanai podi, a traditional nalangu maavu, popular in tamil households during deepavali. Other seasonal specials available for order are the sekkakai podi which can be used instead of shampoo and the hibiscus flower powder for conditioning hair and skin . Her handmade soaps use mango butter nad kokum butter. The bestseller is the kuppameni face pack that gives you pimple-free, clear skin.
                      To start your skin and haircare regime with L’elaan creations, visit www.facebook.com/lelaancreations or call 9884497174
VEGAN ON MY MIND
By dhaval chandarana, offers compelling alternative gift choices. “This was an idea that had formed in my mind a few years ago. It’s finally taking a shape now. The idea was to have a space for budding brands with vegan products to display their stuff” , he says about earth story. The organic smoked tofu from auroville which is available here is a crowd- pleaser. Dairy-free ice cream and vegan mayonnaise are also big hits. Dhaval ensures quality and consistency by taking an effort to know his suppliers personally an the source of the product. All products aside from being vegan are made with a lots of love.
       With one celebration following another till the end of the year. Earth story offers gift hampers with vegan sweets like baklava in various flavours. You can also buy cruelty-free beauty hampers that include rose and patchoulin lip balm, aloe and moringa face wash, ayurvedic soaps (including charcoal soap for men), face scrubs etc to indulge your skin. Many of the products available at his store like vegan eggs, ice cream, organic cotton yoga mats, mock meats and vegan cheese are new to the Indian market.
              To place order contact Dhaval at 9884204206 or visit earth story, wandering artist , 51 6th main road, R.A Puram , Chennai 600028


How does your garden grow?
Learn how to cultivate your own urban vegetable garden at this eight-hour workshop.
@sustainable living institute Kottakarai village, auroville October 6, 9am to 5am 0413 2622333

Monday, October 9, 2017

Dishing out a constant meal



Even after 105 years of being a no-frills budget eatery, Hotel Kathiravan continues to be an impressive crowd-puller. Srivilliputhur is known only for the Andal Temple and its famous sweet palkova, you are wrong. In this small temple town of about a lakh people, everybody also knows Hotel Kathiravan.

Opposite the Andal Temple entrance on Srivilliputhur-Rajapalayam Road. The small, low-roofed building is humble and modest to look at, 800-square-foot dining space within, dotted with cement benches that fit in about 40 people in every batch. Even before the doors open for lunch at 11.30 am daily (except Sundays), droves of people queue up in the tiny front courtyard and squeeze themselves into a seat at the dining counter.

Eating on a banana leaf is healthy. The antioxidants(polyphenols) in banana leaf are reported to help fight cancer. It is also waterproof. South Indian meals involve a lot of liquids and other semi-solid items that make the banana leaf ideal to eat in. Under the watchful eyes of Balasooriyan, 500 grams of white and soft cooked rice is placed in a neat heap in the centre. The first serving of boiled toor dal mixed with pure homemade ghee arrives. This is followed by  vathakozhambu,  sambar, rasam, buttermilk with thuvaiyal, apalam, kootu and poriyal. A bowl of curd and payasam complete the meal at Rs 97.

Taste of Mangaluru in Chennai



19.09.2017 At Palmgrove, pulpy grape juice and idli-sambar serve up a heavy dose of nostalgia
Chennai’s Kodambakkam High Road Hotel Palmgrove’s Menaka Restaurant, dozens of morning walkers from the Marina sit down for a relaxed breakfast of idli-sambar and wash it down with coffee, or everyone’s favourite grape juice. So, what goes into this juice that has everyone hooked? Fresh paneer grapes from Coimbatore’s vineyards and a recipe passed down the decades. The USP? The pink-purple grape is not fully juiced, but left pulpy.
Jeweller Vummidi Murali first started coming here 35 years ago, when his kids were studying in Don Bosco. He found it a “safe and hygienic” place to pack tiffin for his kids. “Even today, I manage to come here once a week for idli, vada and sambar. And when I can’t, my son Gautham packs it for me,” he smiles. What he rates high are the food quality and the friendly staff.
Palmgrove began operations in November 1973, and since then it has served up thousands of platters of South Indian snacks and thalis for lunch and dinner. The food, served from 6 am to 11 pm without a break. Among the most popular here, besides South Indian short eats, are parathacombos and thalis, served with paruppu podi, gongura chutney and endless spoons of warm, molten ghee. The sambar is a mix of sweet, sour and spice. Menaka has been an introduction to Mangalurean vegetarian cuisine. Be it the goli baje, neer dosa, shavige (idiyappam) with coconut milk served in the evening, or dosas, poured out into thick roundels and cooked till brown and crisp. In the presence of flashier outlets, people still head here to sample old-world hospitality.

Monday, September 25, 2017

தோடகாஷ்டகம்

விதிதாகில சாஸ்த்ர ஸுதா ஜலதே
மஹிதோப நிஷத் கதிதார்த நிதே |
ஹ்ருதயே கலயே விமலம் சரணம்
பவ சங்கர தேசிக  மே சரணம் || 1 ||

கருணா வருணாலய பாலய மாம்
பவஸாகர துக்க விதூன ஹ்ருதம் |
ரசயாகில தர்சன தத்வ விதம்
பவ சங்கர தேசிக  மே சரணம்   || 2 ||

பவதா ஜனதா ஸுஹிதா பவிதா
நிஜபோத விசாரண சாருமதே |
கலயேஸ்வர ஜீவ விவேக விதம்
பவ சங்கர தேசிக  மே சரணம்  || 3 ||

பவ எவ பவானிதி மெனிதராம்
ஸமஜாயத சேதஸி கௌதுகிதா |
மம வாரய மோஹ மஹா ஜலதிம்
பவ சங்கர தேசிக  மே சரணம்  || 4 ||

சுக்ருதே‌ உதிக்ருதே பஹுதா பவதோ
பவிதா ஸமதர்சன லாலஸதா |
அதி தீனமிமம் பரிபாலய மாம்
பவ சங்கர தேசிக  மே சரணம்  || 5 ||

ஜகதீமவிதும் கலிதாக்ருதயோ
விசரன்தி மஹாமாஹ ஸச்சலத: |
அஹிமாம்சுரிவாத்ர விபாஸி குரோ
பவ சங்கர தேசிக  மே சரணம்  || 6 ||

குருபுங்கவ புங்கவகேதன தே
ஸமதாமயதாம் நஹி கோ‌பி ஸுதீ: |
சரணாகத வத்ஸல தத்வ நிதே
பவ சங்கர தேசிக  மே சரணம்  || 7 ||

விதிதா நமயா விதைக கலா
ந ச கிஞ்சன காஞ்சன மஸ்தி குரோ |
து மேவ விதேஹி க்ருபாம் ஸஹஜாம்
பவ சங்கர தேசிக  மே சரணம்  || 8 ||

Tuesday, September 19, 2017

Now, textile dyeing to go organic

01.08.2017 Kerala varsity identifies 12 indigenous plants that can be used to colour silk, cotton.  Kerala Agricultural University (KAU) has identified 12 indigenous plants for manufacturing natural textile dyes. A study by the College of Agriculture (CoA), Vellayani, as part of the Western Ghat Development Programme (WGDP), has identified 12 indigenous plants capable of giving colour to cotton and silk textiles. This will provide an organic option for dyeing.

The technology for using these plants for commercial textile industry has been standardised under another research project sponsored by the RKVY (Rashtriya Krishi Vikas Yojana). 

Eco-friendly
The technology will be of great value in the development of eco-friendly and safe clothing, especially for newborns and people allergic to synthetic dyes. “The research has opened up the possibility of using indigenous plants of Kerala as potential dye yielders. We are looking forward to industrial production of natural dyes for commercial textile industry,” said KAU Vice Chancellor P. Rajendran.

The KAU has not revealed the names of the plants owing to patent issues. Plant dyes were used for garment dyeing and wall paintings till the advent of synthetic dyes in the 16th century.

Hazardous chemicals Awareness of the hazardous effects of chemical dyeing and chemical dye manufacturing had sparked a rethinking now and the KAU effort was on these lines, the VC noted.

The biochemical properties of these natural dye compounds had also been deciphered, which would help identify the biomolecules in them. Going back to the safer, cheaper, and durable natural plant dyes would also help our ecosystem and the lives of workers in dye manufacturing industry, he added.
Kerala, especially the Western Ghats region, is gifted with a wide array of plants for manufacturing natural textile dyes.

We also have a treasure of traditional knowledge on temple wall paintings and in colouring traditional mats, among the rural and tribal people, said P. Indira Devi, Director of Research.“The 12 natural dyes with five different mordants, of which three are natural, have been screened. All silk and cotton materials dyed with these pigments have been tested in SITRA (South Indian Textile Research Laboratory) for colour fastness to light and stability to washing. Through this analysis, combinations of natural dye and natural mordant with good stability have been identified,” V.G. Jayalakshmi, Principal Investigator, said.

charge of the bike brigade

SunnyBee well established with multiple wholesale contracts and branches across the city, the 22-year old is focusing his energies on turning it greener. We realised that organic has become a fad now. Some of the most sophisticated and technology savvy farms say organic boldly on their boards, but their produce is pretty much the same, he says adding, some of the cleanest and most delicious produce we’ve found have been from small farmers who aren’t even on whatsapp.