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It was then I zeroed in on this plot with a house around 10 years ago," says Saiju, about how he built his house named Jahnvi in Thiruvananthapuram. On the ground floor, there is a car porch and sit out which leads to a drawing room.A small house on just 1. Many people advised me to sell it off and go for another plot but once I got this plan after a wait of about two years, we went about constructing it and finished in six months," he says. "I was living at a house near Chackai and had to vacate it, when the land was acquired to widen airport land. But I could not find a perfect plan for a new house in such a small plot," says Saiju who works with a private firm in Thiruvananthapuram.25 cent land, making it hard to get enough air and light. As there was no extra space available nearby, owing to the densely built houses and we had no options to even set up windows to allow the entry of light and air. "Our property is situated at Kalpaka Nagar.It was then he came across a design by his architect-friend. A wooden staircase connects to the first floor which has two bedrooms and a pooja room.

Almost 100 houses are there in our area and majority of the houses are single-storied ones.. A guest room is arranged on the second floor, where a wash space is on one side. to replace LED Bulb Light Series Manufacturers it with the house of his dreams. It surely was a challenge for Saiju V."The ambience inside that house was not good. A kitchen, toilet and study space are there in the floor. So, the only option in front of me was to reconstruct the house.The three-storey building has pergola on the top to allow enough light inside the house."A total of `27 lakh was spent for the construction and another nine lakh for the interiors," says Saiju who lives there along with his wife and daughter

"It appears a light plane, which is a charter flight, has impacted the DFO (Direct Factory Outlet) at Essendon Fields," police minister Lisa Neville said.The private charter from Essendon, north of Melbourne, to King Island, 55 minutes to the south, came down just short of a major motorway packed with the heavy traffic of early morning commuters.Melbourne fire brigade chief Paul Stacchino tweeted that "more than 60 firefighters have worked hard to bring the fire ."I was ."The fire was just so hot we could not get anywhere near it," he said.A column of thick black smoke rose into the air as witnesses spoke of an explosion.. under control. "We could see the wreckage, or what was left of it."Theres also debris thats been left on the freeway," she added. when it hit the building there was a massive fireball," said the man called Jason..Victoria premier Daniel Andrews described it as the states worst air accident in three decades..."Five on the aircraft and looks like no-one has survived the crash," said Victoria police assistant commissioner Stephen Leane..A taxi driver called ABC radio and told of the "massive fireball"."I saw this plane . just looking out the window .

The Beechcraft plane veered just after take-off into the shopping centre, that was still closed, next to Essendon Fields airport.One side of a major freeway which runs alongside the local airport remained shut to allow wreckage to be cleared..Live television footage showed burned out wreckage, flames and major damage at the shopping centre and adjacent buildings.The Australian Safety Transport Bureau said it had sent investigators to the scene. The flight made a May-Day call before crashing, he added. Crews to remain on scene for some time"."Victoria police superintendent Mick Frewen said investigations centred on a "catastrophic engine failure".Plumber Michael Howard, 29, told the Australian Broadcasting Corporation he saw a "blue flash".Melbourne: A light aircraft exploded Tuesday in a "massive fireball" with police saying none of the five people aboard survived as it smashed into a shopping centre near the Australian city of Melbourne.The centre was not due to open for another hour and the authorities confirmed no one inside was hurt...""It was like something from a movie," Howard said.A DFO shopworker identified as Ash told Sky News he saw "the fireball go up into the air", adding it "felt like a bomb had gone off". and then all of a sudden I just saw a blue flash come down and then all of a sudden there was a massive fireball."I could feel the heat through the window of the taxi, and then a wheel -- it looked like a plane wheel -- bounced on the road and hit the front of the taxi as we were driving along.Essendon Fields had been closed and all traffic diverted to Melbournes two larger airports LED Ball Bulb Lamp Factory Tullamarine and Avalon.

There is an emphasis on fruits, milk and its by-products and nuts — often used innovatively.Cultural heritage is the legacy of physical artifacts and intangible attributes of a group or society that are inherited from past generations, maintained in the present and bestowed for the benefit of future generations.g. Practically speaking, why a certain fuel is used in combination with a certain metal vessel is because of the conduction factor. tamsic ingredients like onion and garlic are shunned because they arouse the base emotions.Mix in crushed baras, sendha namak and finely powdered elaichi. In many homes, a small portion of each meal is first served to the household deity before being consumed. Add the fruit of your choice or a combination and stir well. Now place another layer on top and dust again.To serve, place a layer of the ras ki pakoris on a tray and dust with boora. Leave to rest about 10 mins, fluff up and serve. Pass through a sieve/white muslin cloth.Rituals and ceremonies are followed not only in the process of cooking but also in the serving of bhog.IngredientsLeft over rice gruel (if it gets mildly sour, even better), 2 litres4 inch piece ambokuri ada (mango flavoured ginger, native to Orissa)Nimbu (lemon or lime) leaves, gently crushed to release the flavour, 5Santra (orange) leaves gently crushed to release the flavour, 5   Juice of two nimbus  Juice of two santrasSantra, thinly sliced, 1Nimbus, thinly sliced, 2Samudri namak (sea salt), 2 tspCoarse paste of hari mirch (green chilli) and adrak (ginger),   2 tspFreshly roasted zeera, roughly crushed, 2 tspKala namak (rock salt), 1 tspMethodMix all the ingredients and chill.Now pour in the ghee, cover and cook for a few minutes and take off heat. Hindu texts put heavy emphasis on eating the right kind of food since it is the main source of energy for the physical body and nourishment for the mind.

Preparation for cooking bhog is as important as the actual process of cooking in temples all over. Thus, whatever we eat impacts the triple qualities of sattva, rajas and tamas which in turn impacts the balance of our minds and bodies. At the Govindevji temple in Imphal, wood with rice husk is used as fuel.  Bring the water to a boil and tip in the rice. The other significant ingredient is ‘manorath’ — that which is made according to the heart’s desire of China LED Bulb Light Series Manufacturers the cook… what he feels like serving the Lord. Bhog in that sense is holistic — taking care of bodily and intellectual needs and thereby spiritual growth.PokharoAn immensely popular offering at the anand bazaar in Jagannath temple, Puri.Add besan a little at a time till you have a dropping consistency batter.According to the principals of Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature. Bhog is offered with great fanfare and celebration and served with anand bhav (pleasure) for the anand (pleasure) of the deity. Great emphasis is laid on the hygiene, purity, attitude, mind and emotional state of the person who is cooking.Meetha raitaIngredientsChoose from mango pulp, kharbooza pulp, kishmish soaked in water, angoor (grapes white or black) halved, pineapple cut into small pieces, apple grated or cut into small cubesDahi 2 katorisMishri ¼ katoriA pinch of baras2-3 pods of crushed elaichiSendha namak to tasteA good pinch of freshly made  bhuna zeeraMethodPut the dahi into a fine muslin cloth to drain.Six ritu (the cycle of the seasons) is a valuable guide to the selection of ingredients and one cannot go wrong if we use what is a typical natural product of that season. Pour into glasses without straining and serve. Cook till soft, adding more water if required and drain the remaining water when done.Ingredients are selected with utmost care keeping in mind quality and purity. It was here that education was imparted, matchmakers flourished, marriages were sanctified and so on.

Pottal rasaIngredients½ kg pottal (parwal)Ghee to fry2 sticks dalchini1 tsp zeera1 tsp dhania seeds¼ tsp kali mirch2 tbsp grated fresh nariyalSalt to taste¼ tsp haldi powderMethodWash and dry the pottal and cut into roundels. Temple kitchens however have been an exception and rituals of puja and ceremony, festivals and bhog have by and large remained as per the vidhi (method) laid down in the shastras (ancient texts). Remove and mix with mishri till it dissolves. It is a rare god indeed who would not be tempted to eat!Black RiceDeep purple rather than black in colour due to the high content of anthocynins. Red hued vegetables like carrots and tomatoes are avoided because of their colour association with blood while cauliflower and red chilies are also ignored as being difficult for the delicate satvik digestive system.Bring to a boil and then lower the flame and add fried pottal. Repeat till all the pakoris are arranged. It is offered to ancestors during rituals and to gods during invocation ceremonies. Clearly, nature intended their use at that specific moment in time. Only later did individual homes light their own fires. All the five tastes — sweet, sour, bitter, salty and astringent — are incorporated during the course of the day.Make a thin coatable chashni with the sugar and water and briefly dunk the golden balls into the chashni till just coated.Drain well. Milk products for instance have to be made with cows’ milk alone. Special mantras are recited, flowers and incense create an ambience and bells tinkle along. It is served to the deities in temples as bhog and to the needy and poor as part of sewa (community service). In early Indian society, the prasad distributed was the primary source of nutrition. Cook till pottal is tender but still has lachak (body). A high protein and carbohydrate quotient makes it very healthy but difficult to  digest, so it is served in very small portions. Before cooking bhog for the day commences, a havan is performed. It has extremely cooling properties and is a wonderful example of the use of local ingredients. In Guruyayur temple (Kerala), the husk of the coconut fuels the fire used to cook bhog while tamarind bark is used to cook food for the devotees.

This was also  called ‘forbidden rice’ as it was consumed only by the Chinese emperors and not available to commoners. Heat ghee and fry to golden brown. Food is an integral part of Indian culture and the great emphasis on food is apparent from the fact that it has often been called the ‘kitchen religion’. The samagri or ingredients burnt in the holy fire/agni emit through their fumes certain properties that cleanse and purify the atmosphere, creating harmony, peace and friendship.Add baking soda, zeera, hing, peppercorns and mix.Serve with kheer. Heat a tbsp of the remaining ghee and add ground masala, salt and enough water for a gravy consistency. A different raag accompanies the offering depending on the time of year and day. Then tip in the rice mix and when about 70 per cent done, topple in the sugar and spices and continue to cook on moderate heat till 95 per cent ready.In the times of community living the temple kitchen was where bhog was prepared and then distributed as prasad.According to the Ayurveda, sattvic food promotes longevity, health purity, strength, happiness and cheerfulness, rajasic causes pain, grief and disease and tamsic promotes slothfulness, cruelty and evil nature.KanikaIngredients1 katori rice1 tbsp moong dhuli dal2 katoris water ¾ katori sugar¼ tsp  badi elaichi powder¼ tsp lavang powderA good pinch of jaiphal1 tbsp kishmishScant pinch camphor1/4 tsp dalchini powder¼ katori mixed nuts: almonds, walnuts and pista, roughly chopped2 tbsp gheeMethodPick and wash the rice and dal. Serve chilled. Drain well. While there are many general considerations concerning various aspects of bhog, some temples follow rituals that are unique to their sampraday (religious system or identity).Dry roast the zeera, dalchini, kali mirch, dhania and grind along with the narial to a smooth paste. Food occupies an important position in the religious life of Hindus. Interestingly, some vegetables/fruits are available for only a very short time. Put the water to boil. It should be easy to digest, pure and subtle. Tulsi is an essential part of bhog which is considered incomplete if tulsi leaves are missing.Fire has special significance in Hinduism as with other belief systems since it is believed to be the purest of the five elements and indestructible.The basic tenets of bhog offerings continued to influence the selection and preparation of food items in homes thereafter, especially those following vegetarian diets.Now pour in 3 tbsp ghee and beat very well till the batter is light and fluffy. A flame from this yagya (sacred fire) is used to light the fire for preparing bhog.Ras ki pakoriUnusual and exceptionally moreish, this is an example of seasonal kadhai ki sevaIngredientsSoft, ripe dussehri/kesar kairi mangoes 3Besan as required — about a katori and a halfBaking soda ½ tspZeera 1 tspPinch of hingPeppercorns, halved 6-7Ghee 3 tbspGhee to frySugar 1 katoriWater to make chashni         ½ katoriBoora for dusting  MethodPeel and pulp the mangoes. Thus, ingredients are used according to their suitability to the demands of the season, the colour palette, varying textures and tastes are also considered while choosing a menu. In many temples only the wood of a certain tree is used. Additions were made to simple recipes in the bhog tradition to either richen or modify them.Serve immediately.The day is divided into aath prahar — eight (unequal) sections for the purpose of worship and bhog, with each temple following its own timeline. Prayers urging the deity to partake of the offering/cajoling are an indispensible part of the serving.Indeed, the Mahaprasad is reputed to have magical qualities of transformation. Similarly, pure ghee made from cow’s milk is the preferred medium of cooking and if at all oil is used it is mustard oil and not the refined variant. Certain vegetables are completely taboo e. Serve with rice or bejar rotis. Tatiya sthan in Vrindavan continues to use clay utensils specially made in Kamvana and Jagannath temple in Puri has its own potters!A common denominator for all temples with regard to bhog is that it should nourish and feed not only the body but also the mind. Similarly, bhog should express the concepts of purity, devotion and non-violence.Black rice 1 katoriWater 6-7 katorisMethodPick, wash and soak the rice for half an hour. In Jagannath temple (Puri), the bark of the Daaru tree is used –— Daaru literally means to erode or take away…in this case it implies the  erosion of all suffering.In most temples, steel and aluminum vessels are shunned, while copper, brass, bronze even silver in some cases are preferred.. An element of exotica is also added as the bhaav is to offer something special. From ancient times in India, the temple has been considered not only the spiritual but also the social center of Indian society.Indeed, bhaav (emotional vibe) is the most valuable ingredient in the preparation of bhog.Heat the ghee and drop in little balls of the batter, frying till a lovely golden and crisp

"It may be that smokers choose to restrict their alcohol consumption when attempting to quit smoking, to reduce the chance of relapse," researchers said.. Further research is needed to disentangle whether, attempts to quit smoking precede attempts to restrict alcohol consumption or vice versa," said Brown. It's possible that they are heeding advice to try to avoid alcohol because of its link to relapse," said lead author, Jamie Brown, from University College, London. Previous research has shown that tobacco dependence and alcohol consumption are closely related.People who attempted to stop smoking, recently reported lower levels of alcohol consumption, China LED Ball Bulb Lamp Manufacturers were less likely to binge drink, and were more likely to be classified as 'light drinkers' (having a low alcohol risk), compared with those who did not attempt to stop smoking, researchers said. "Alternatively, it could be that people, who drink less, are more likely to quit smoking.The study involved household surveys, where a total of 6,287 out of 31,878 people reported smoking between March 2014 and September 2015. If this is the case, smokers with higher alcohol consumption may need further encouragement to quit smoking," they said.The researchers looked at the association among smokers in England, between a recent attempt to quit smoking and alcohol consumption. The data were a cross sectional representation of the population of adults in the England."These results go against the commonly held view that people who stop smoking, tend to drink more to compensate.

The respondents completed the Alcohol Use Disorders Identification Test consumption questionnaire (Audit-C).It may be that smokers choose to restrict their alcohol consumption when attempting to quit smoking, to reduce the chance of relapse London: People who have recently begun an attempt to quit smoking tobacco are more likely to try drinking less alcohol than other smokers, according to a new study."We can't yet determine the direction of causality. Such as the diagnosis of a health problem, causing attempts to cut down on both drinking and smoking," he added. They identified smokers as light or heavy drinkers (light was indicated with an Audit-C score below 5 and heavy was indicated with an Audit-C score greater than 5), and analysed their recent attempt to stop smoking (identified by those who had attempted to quit in the last week with those who had not), and a current attempt to cut down on their drinking. Of these, 144 had begun an attempt to quit smoking in the week before the survey.The study was published in the journal, BMC Public Health."We'd also need to rule out other factors which make both more likely

The only thing that is on your way is yourself. These are just examples of proteins you should consider on how to slim down your thighs. Ok let me get to the point here, You really don t have to waste money for gym membership. Ask yourself how long and how many times you walk or jog every week? How many times do you do home friendly leg workouts every week? How many times do you do aerobic workouts every week? Chances are that you are not physically active enough like you should. Also vegetables like spinach, Kales, Carrots, Spinach, Leeks.c. They are also very healthy because of their fewer calories. Fruits like apples, black berries, Blue berries, Grapefruits, Oranges, Mangos, Lemons, Limes and pineapples are good examples. You can rely on fat free/low fat products products, Low carb foods and foods that are high in fibers.How to slim down your thighs is mostly a big concern in women. Best sources of proteins include lean meats,beans, egg whites and poultry. Therefore, How to slim down your thighs diet is recommended to contain a lot of veggies and fruits. You will need to cut back on curbs and foods that are high in fats too.China Downlights Factory Losing fat from any parts of your body means consuming the calories that your body needs. Combining all these three can increase the chances of losing thigh weight and staying healthy.

This is because women store fat on their bottom sections. You should know that excess fat in your body is actually the energy that you have stored. In this case, you will need to choose the best protein sources to keep burning excess calories all day. Take some time aside and do this if you want to lose thigh weight and stay healthy. But is not uncommon to find women who are only overweight around their thighs or who are only interested in thinning their thighs and legs. Increase Your Metabolism How to slim down your thighs has a lot to do with your metabolism. Peppers, Broccoli and tomatoes are good examples. Make a decision and take some action especially on the physical activity section. You can choose turkey or skinless chicken too, Fish is also an excellent option here. This is one of the recommended ways on how to lose thigh weight. If you are overweight on your thighs, chances are that your other parts of body are overweight too, especially your buttocks, waist and stomach. The higher your metabolic rate, The more energy you burn. Fitness experts agree that one of the answers to excess body fat loss is to burn that fat out of your body. Supplement your dairy dishes with fruits over the course of the day. These foods will increase your metabolism to sky rocket and help burn the excess calories that you have on your legs

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