Tips for Healthy Hair

Some tips for healthy hair.. :-

• Before washing your hair, always brush/comb it. It will help remove all the dirt from your hair, while shampooing
• Give an oil massage to your scalp at least once in a week. Keep the oil overnight and wash your hair in the morning.
• Whenever you feel that your hair is dirty, give it a wash. Don't forget to apply a conditioner as well.
• Use lukewarm warm for washing your hair and for the final rinse, try to us as much cool water as possible.
• Avoid using hair dryer as much as you can. Rather, squeeze the wet hair; blot it with a towel and then let it air-dry.
• Dont use brush, when your hair is wet, let it dry first. Otherwise, you might end up losing a lot of your hair.
• Cut down on refined, processed and canned foods. Stick to fresh food items as much as possible.
• Stay away from hair styling products as much as you can. Avoid exposing your hair to extremely hot or cold conditions.
• Get your hair trimmed every six to eight weeks, so as to prevent as well as get rid of split ends.

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Potraits

I like this potrait, she is attractive, this art is so cute..   I got potraits of many celebritites,    I liked this very much...

PhD in Hotel Management and Catering Technology

First Indian to Receive PhD in Hotel Management and Catering Technology
 
Mr. K.Damodharan is the first Indian chef to receive PhD in Hotel Management and Catering Technology.

He started his career in the Tamil Nadu Tourism Development Corportion as Management Trainee in 1975 after completing Diploma in Hotel management and Catering Technology from Institute of Hotel Management- Taramani, Chennai. He further completed B.Com from Annamalai University, MBA from Madras University, the CHE and CHA from the EI of the “American Hotel and Motel Association”, Conference Center Management from “Cornell University”.

He stepped into teaching profession in 1986. He has headed Chennai based Asan Institute of Hotel Management, MGR Institute of Hotel Management and Catering Technology and is presently with the Empee Institute of Hotel Management and Catering Technology.

He is well-known for his book ‘Damu’s Home Free Style Cooking’ in English and Tamil.
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Puliyotharai

INGREDIENTS:

Cooked rice

Pulikkachal

Puliyodharai podi

For Pulikkachal:

Tamarind pulp – 2 cups

Mustard seeds- 1 tsp.

Chenna dal – 1 tsp

Dry red chillies – 4

Methi seeds – ½ tsp

Groundnuts- 2 tsp.

Curry leaves - few

Hing

Turmeric powder

Gingelly oil

Salt

For powder:

Pepper -1 tsp

Dry red chillies – 4 to 5

Coriander seeds - 4 tablespoons

Chenna dal – 2 tsp

Methi seeds – ¼ tsp.

METHOD:

Soak tamarind in lukewarm water , extract pulp and keep aside.

Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.

In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator.

While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready.

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My favourite still in "UMRAO JAAN"

I Like this movie very much because in this movie, Aish's Costumes are too good, its all designer's work..

Kozhukattai (Sweet) / Kadubu / Modak

For the rice covering:

• Rice flour – 1 cup
• Water – 1 1/4 cup
• For the coconut filling:
• Freshly grated coconut – 1 cup
• Grated white jaggery – 1 cup
• Cardamom powder – a little
• Roasted Gram Powder – 1 tablespoon

How to make / Method

Preparing the coconut filling / Puranam:

2. Grate white portion of fresh coconut.
3. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even grinding.
4. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts completely.
5. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
6. Remove from the fire and allow it to cool before using it in the Kozhukattai.

Preparing‚ rice covering:

2. Heat water in a heavy Kadai with salt and oil
3. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
4. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you have placed the ladle.
5. Cook in reduced flame for about 10 minutes
6. Switch off the stove and then quickly stir the dough taking care to avoid forming lumps.
7. Allow the dough the become lukewarm.
8. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
9. Apply oil to your hands and take out a small amount of dough in your hands (amount just less than that of Pooris)
10. Make lemon sized balls out of the dough.
11. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
12. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait-like design.
13. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.
14. Serve hot with other dishes on Ganesha Chaturthi or enjoy it seperately

Note:

For making modak (modagam), instead of the shaped described in step 10, make it into a rounded shape and then style the edges like a plait.

Vinayaka Chaturthi

The Hindu ceremony known as Vinayaka Chaturthi or Ganesh Chaturthi is of perennial interest to the Hindus all over India. it is a Vrata observed on the fourth day in the bright fortnight of the month of Bhadrapada called Avani in Tamil, corresponding to the English months of August-September. It is performed to obtain knowledge of things and success in all undertakings. There is not a Hindu ceremony but commences with a puja of this deity. The reason for this is obvious. Grit and strength of will are necessary for success in all undertakings. Intelligence also must play its part well. The trunk of this elephant- headed deity symbolises grit and strength of will and the head of the elephant symbolises wisdom, so by worshipping Vinayaka, one makes up his mind to use grit and strength of will, wisely, in the undertaking he ii is going to set his hands to.

The myth relating to the origin of this deity with an elephant's head and a protruding paunch is as follows:
Once upon a time, Lord Siva, one of the Hindu Trinity, was out hunting with his Ganas or attendants. His consort Parvati was alone. She desired to take a bath, but there were no attendants to guard the entrance of the bathroom while she was in it. By her occult powers she created a guard and placed him at the entrance of the bathroom with strict orders not to let anyone inside.
Siva returned home after a short while and wanted to enter into the bathroom where his consort Parvati was. He was prevented from doing so by the guard placed at the entrance by Parvati Wild with rage at the audacity of the fellow, who dared to prevent him from entering a room in his own house, Siva drew out his sword and cut off his head. An altercation ensued shortly afterwards between Siva and Parvati over this affair and Siva in the end promised to restore life to the guard whom he had killed in a fit of anger. He sent one of his men to bring him the head of the first animal he saw in the forest with its head facing north, to be placed over the trunk of the guard slain by him since he could not find the original head.

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