WONDERFUL AMLA(Gooseberry) FRUIT

September 20, 2007 at 2:24 am (Household Tips)

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine. Amla has amazing remedial qualities. In Sanskrit, it is called amalaki or dhartriphala. It belongs to the family Euphorbiecae and its scientific name is Emblica officinalis.

There are two varieties of amla – cultivated (gramya) and wild (vanya). The wild amla is small, hard and has lots of fiber while the cultivated amla is big, smooth and juicy. The fruit of the amla tree possess medicinal value. It is basically sour but at times it is sweet and pungent also.

Composition of amla:

The amla fruit contains more than 80% of water. It also has protein, carbohydrate, fibre, minerals and vitamins. It also contains Gallic acid which is a potent polyphenol.

Rich Source of Vitamin C

Vitamin C is important for human beings. It is necessary for the synthesis of the inter cellular cement “collagen”. Collagen is responsible for keeping the cells of the body together. 100 Gms of amla contains – 700 mg Vitamin C. If amla is dried in the shade then much of the vitamin C is retained. To get the maximum out of amla it should be taken raw with very little salt.

 

 

Amla & Common Ailments:

1. Constipation causes infrequent stool, anal and perianal pain and abdominal discomfort. This persistent straining during the defecation leads to bleeding piles (hemorrhoids). Amla being rich in fibre regulates the bowel action and keeps constipation at bay. Juice of amla taken with 250 mg of giloy extract provides an effective remedy for hemorrhoids.

2. If your blood cholesterol troubles you then take amla. The vitamin C in amla helps in dilating the blood vessels and thereby lowering the blood pressure.

Grind dried amla into a fine powder and mix it with sugar candy (mishri). Store this mixture in a glass bottle and take one teaspoon of this mixture every day empty stomach. This will help maintain the cholesterol level.

3. Amla has anti diabetic quality. Make a mixture of equal quantity of amla, jamun and bitter gourd powder. Take one teaspoonful of this mixture once or twice a day. This mixture is also useful in treating conjunctivitis and glucoma

4. In case of acidity take 1 gram of dry amla powder with a little sugar in milk or water twice a day.

5. 1 tablespoon of paste of amla leaves, mixed with honey is an effective treatment for diarrhea.

6. For promoting hair growth and prevent premature graying of hair one can use amla rich oils and shampoos. For a quick home remedy soak amla powder in water for a week. Then use it wash hair. This preparation is a 3 in 1 shampoo, conditioner and hair dye. Learn more about how to get shiny hair.

7. Amla is helps in restoring Vitamin C level in elderly, diabetic patients, hypertensive and women using oestrogen contraceptives.

8. Deficiency of Vitamin C makes a person lethargic, susceptible to infections, rheumatic pains and intestinal disorders. Consuming amla removes this lethargic feeling and makes one vibrant and upbeat.

9. According to a research low vitamin C levels puts a person at risk of developing gallbladder disorders. Taking amla saves one from gallbladder infections.

10. In children low vitamin C levels leads to disturbed growth and fragile disorders. For a person with low vitamin C level healing of wounds and fractures is a slow process. For quick healing, one must consume amla.

11. Amla is also a cure for scurvy. Dry amla powder mixed with an equal quantity of sugar taken in doses of one teaspoon thrice a day with milk provides enough vitamin C to beat scurvy.

12. Amla also works wonder with pregnant and lactating mothers.

13. It also reduces the incidence of cancer of the gastrointestinal and respiratory tract.

14. It provides protection against pollution.

15. Amla is nature’s best antioxidant. Food rich in antioxidants combat free radicals naturally and without any side effects.

When amla is in season it should be consumed in chutneys and pickles. And when not in season it can be taken in the form of murabba.

Triphala

Triphala is the best formulation of amla. It is a household name in India. As the name suggests it is a combination of 3 herbs – amla, harad (chebulic myroblan) and beheda (belleric myroblan). Triphala is prepared by mixing the powder of these three herbs together.

It should be taken in the morning with honey. During day time it should be taken with warm water and at bedtime with warm milk. Average dose should be 2 – gm.

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chimatamusic.com

September 20, 2007 at 2:21 am (Links)

Chimatamusic.com is a good audio site, especially for telugu people. Here you can find melodies of 70’s and 80’s. This site is well organized with user friendly categories. You can listen to the songs of particular hero or hero-in or movie. You can also search for your desired song. You can also pick the songs by name of the music director.My favorite music directors are k.v.mahadevan and K.viswanath. There is a big list of old melodies composed by K.V.mahadevan. I frequently visit this site to get relax. Apart from telugu songs there are also some Hindi melodies are there. I liked this site very much. This is a good site for those who wants to taste the sweetness of old melodies of telugu.

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The beautiful world of indian sarees

September 6, 2007 at 1:02 am (Uncategorized)

The Indian saree is one of the most versatile garments. Available in a number of varieties, the saree can be tied in a number of styles. Different regions of India specialize in the production of different varieties of sarees. Similarly, people from different regions adopt different styles of tying the saree. Normally, a saree has a length of 5 to 6 yards; however, certain styles of draping a saree require that its length be 9 yards. Indian sarees are available in a number of materials such as cotton, silk and polyester or a mixture of these materials. This article aims at giving a brief account of the different types of Indian sarees and the different styles of draping the saree.

Types of sarees produced in India

The following are the major types of sarees that are produced in the different regions of India:

Pochampally sarees: The famous Pochampally sarees are woven in the small cluster of villages around Hyderabad in Andhra Pradesh. This cluster includes the villages of Pochampally, Koyalagudam, Puttapakka, Elanki and Chautupal. The tradition of weaving these sarees in these villages has been passed on from one generation to another. These sarees are usually woven from pure silk. The silk used in these sarees is brought from Bangalore while the jari or the golden thread is brought from Surat. Motifs such as elephants, flowers, parrots and diamonds are traditionally used in these sarees. The weavers are, however, developing new designs, keeping in view the changing trends and the preferences of the customers.

Ikat sarees: These sarees are woven in Orissa. They are very much similar to the Pochampally sarees of Andhra Pradesh.

Patola sarees: The famous Patola sarees are manufactured in Patan in Gujarat. They are also very much similar in design to the Pochampally sarees.

Garhwal sarees: The town of Garhwal near Hyderabad is famous for the production of Garhwal sarees. These sarees are known for their attractive borders, which are woven using silk threads. The sarees are usually woven from pure cotton, silk or a combination of cotton and silk. These sarees are also called ‘Kupadam’ and ‘Kumbam’ sarees.

Venkatagiri sarees: The Venkatagiri sarees woven in the state of Andhra Pradesh are quite popular. These sarees are usually made of cotton. Traditional motifs such as flowers, animals and birds are woven into these sarees using a combination of silk thread and cotton thread.

Chikan sarees: Chikan embroidered sarees produced in Lucknow are very famous all over India and even internationally. In this type of embroidery that is commonly known as Chikankari, different effects can be created using different types of thread and stitches. Initially, Chikan embroidery was done using white thread on muslin cloth that is opaque. However, in modern times, Chikankari is done using threads of different colors. Synthetic fabrics are also being used. Keeping in view the latest fashion trends, sequins and other decorative items are being used in Chikan sarees to give them a trendy look.

Paithani sarees: The Paithani saree is a saree woven in silk in the Paithan region in Maharashtra. These sarees usually have a plain or spotted body and a heavy golden border and pallu. Sometimes threads of two different colors are used in weaving the saree to create a special effect. Paithani sarees are generally available in traditional colors such as red, green, sky blue, magenta, purple, yellow and pink. The silk thread used in the production of these sarees is brought in from Bangalore.

Kota sarees: Kota sarees are sarees which are produced in Kota, Rajasthan. These sarees are also called ‘Kota Doria’. Initially, these sarees used to be produced in pure cotton, but now they are also prepared using synthetic yarn. The unique feature of a Kota saree is the checks formed in the saree while weaving. These checks are formed either using golden thread or ordinary thread. Usually, these sarees are manufactured in bright colors such as orange, yellow, red, blue, purple and green.

Calcutti sarees: Calcutta specializes in the production of pure cotton sarees. These sarees, popularly called Calcutti sarees, are famous all over India and even in other markets.

Bandhni sarees: Bandhni sarees are sarees that are produced mainly in the states of Gujarat and Rajasthan. They are also called ‘Bandhej’ sarees. These sarees are produced using the art of ‘tie and dye’. Bandhej work is generally undertaken on silk and cotton cloth. Mostly, natural and bright colors are used in these sarees. Tie and dye is carried out to form different patterns. The ‘Gharchola’ is a type of tie and dye saree produced in Gujarat and Rajasthan. This saree is traditionally used as a wedding saree.

Kanchipuram sarees: The Kanchipuram saree is a pure silk saree produced in the temple town of Kanchipuram in South India. The silk used in these sarees is manufactured in Karnataka, while the golden thread or jari used is brought from Surat. The best known patterns in Kanchipuram sarees are ‘Mayilkann’ (peacock’s eye), ‘Kuyilkann’ (nightingale’s eye), ‘Rudraksham’ (Rudraksha beads) and ‘Gopuram’ (temples). The designs in these sarees are generally inspired by nature and by the temples in the region. In an original Kanchipuram saree, the saree and the pallu are woven separately and are then stitched together.

Maheshwari sarees: The Maheshwari sarees are one of the types of sarees that are popular all over India and even internationally. These sarees were originally designed for the family and friends of Queen Ahilyabai Holkar, who ruled Indore in the state of Madhya Pradesh. The designs in these sarees were originally inspired by the designs on the walls of the Fort of Maheshwar. However, the patterns and colors used in these sarees are changing nowadays, keeping in view the changing trends.

Chanderi sarees: Chanderi sarees are produced in a small town called Chanderi in the state of Madhya Pradesh. They are woven using a combination of silk and cotton threads. These sarees usually have a thick golden border. The designs used in these sarees are based on hunting scenes, trees, men, women, birds, fruits, flowers and heavenly bodies. Generally, subtle colors are used in these sarees. Sometimes these sarees have golden buttis or golden checks all over the body.

Baluchari saree: The famous Baluchari sarees are produced in Baluchar in West Bengal. These sarees are made of figured silk, with designs brocaded on them. Typically, motifs of large flowers and shrubs are used in these sarees. Sometimes Indian mythological scenes are also patterned on these sarees.

Tanchoi sarees: Tanchoi sarees are produced in Surat in the state of Gujarat. Figures of birds, trees and flowers are commonly used in these sarees. Sometimes, the pallu is richly decorated with large figures of peacocks, flower baskets and hunting scenes. These sarees are made from a special fabric called Tanchoi, which is woven using a distinctive technique. This technique is a combination of the Indian and Chinese styles of weaving.

Ilkal sarees: The Ilkal saree is woven in the town Ilkal in Karnataka. Kasuti embroidery is done on these sarees, which is a special form of embroidery done in Karnataka. This type of embroidery is highly intricate. The typical embroidery patterns used in Ilkal sarees are chariots, lotuses, elephants, lamps, conch shells, palanquins, etc. This type of embroidery is done without knots so that both the sides of the fabric look the same. Ilkal sarees measure 9 yards in length. The end regions of the pallu are cut in different shapes. The colors that are traditionally used in these sarees are pomegranate red, parrot green and peacock blue. Bridal wear Ilkal sarees are made in a special color which is called ‘Giri Kumkum’ in that region. The red-colored pallu is a distinguishing feature of Ilkal sarees.

Jamdani sarees: Jamdani sarees are woven in Bangladesh. These sarees are made from a special type of cloth called Jamdani. This cloth is woven using a special technique, which is a combination of Bengali and Middle Eastern weaving techniques. In these sarees, patterns are woven using the same colored thread as the base cloth. Sometimes, gold and silver threads are also used for weaving patterns.

Mysore silk sarees: Mysore silk sarees are sarees that are made from a special type of silk that is produced in Mysore, Karnataka. These sarees are very light in weight and have a unique shine to them. In spite of being delicate, these sarees are highly durable. Mysore silk is one of the purest forms of silk.

Banarasi silk sarees: The silk sarees produced in Banaras, popularly known as Banarasi silk sarees, are famous the world over. In the city of Banaras, four types of sarees are mainly produced, i.e. pure silk sarees, the Shattir saree, the georgette saree and the organza saree. The pure silk Banarasi saree is the most famous of these. Sometimes, pure gold and silver threads are made use of in these sarees.

Mangalgiri sarees: Mangalgiri is a town located near Vijaywada in Andhra Pradesh. This town is famous for its sarees, which are popularly known as Mangalgiri sarees. Usually, these sarees have a golden border and are made from pure cotton. Mangalgiri is also famous for its cotton dress materials.

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Women’s health

September 5, 2007 at 1:57 am (Uncategorized)

This post provides links to descriptions of activities, reports, news and events, as well as contacts and cooperating partners in the various WHO programmes and offices working on this topic. Also shown are links to related web sites and topics.MeSH scope note: The concept covering the physical and mental conditions of women.

RELATED SITES

- Gender, women and health
- Family and community health
- Gender and Women’s Health (African Region)
- Gender and health (Region of the Americas)
- Women’s health (South-East Asian Region)
- Women’s health (European Region)
- Women in health and development (Eastern Mediterranean Region)
- Women’s health (Western Pacific Region)

FACT SHEETS

- Emergency contraception

PUBLICATIONS

- WHO Multi-country Study on Women’s Health and Domestic Violence against Women
- Publications: gender, women and health

RELATED LINKS

- Emergencies: women’s health
- Women and physical activity
- Gender sensitive interventions (Special Programme for Research and Training in Tropical Diseases, TDR)
- Gender and women’s mental health
- Women and tobacco
- Tuberculosis and gender

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Saree Care

September 2, 2007 at 6:18 am (Household Tips)

Tips to take care of your Sarees – Making them last forever with beautiful look every day.

1. The best way to wash a Saree is the tried and tested traditional way.
2. Do not use soap for the first 3 washes, use only plain water.
3. For Silk Saree, wash the border, pallue and body separately in the beginning.
4. For subsequent washes, use good quality mild detergent and clean quickly.
5. Do not bundle and keep wet for a long time.
6. The Saree should be dried immediately.
7. Avoid washing Saree with any inferior quality material (or) bright colours.
8. Avoid the use of chemicals – these may damage your Silk and end up reducing its life considerably.
9. In case of stains, use cold water immediately.
10. For hard stains better go for dry clean.
11. Use medium iron only.
12. Saree should be stored in a cold dry place.
13. Unfold your Silk Sarees and change the folding every three months.
14. We recommend stitching of Saree fall for Embroidery Sarees.
15. Soft handling should be practiced in order to keep the Sarees fresh and free from wrinkle.

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Daal Ki Tikki

September 2, 2007 at 5:25 am (Recipes)

Time: 15-30 mins |
Ingredients:
1 cup toor daal
1 tbsp tamarind paste
2 cups wheat flour
half tsp red chilli powder
1 tsp dhania powder
one quarter tsp turmeric
3 tbsp oil
salt to taste Tamperinghalf tsp cumin seeds
half tsp mustard seeds (rai)
2 sliced green chillies
1 sliced onion
pinch of asafoetida (hing)
Method:

  • Wash daal and add 2 cups of water, turmeric and salt to taste.

  • Pressure cook daal (about 4 whistles).

  • Cool the cooker & stir daal well.

  • Mix wheat flour, 1 tbsp oil and salt to taste.

  • Knead a smooth dough.

  • For tikkis, take small cubes from dough and roll them in a circular shape (not too big about 6″ diameter). Apply oil in the centre and fold it twice to give it a triangular shape i.e. of a paratha. Repeat this to make about 8-10 tikkis.

  • Add chilli powder, dhania powder, tamarind paste, 1 tsp oil to daal and bring it to a boil.

  • Now add tikkis to daal one by one and place the lid of the pressure cooker.

  • Pressure cook for about 10 min.

  • Cool the cooker.

  • Prepare the tampering adding cumin seeds, rai. When they splutter add onion and green chillies.

  • When onions are golden brown, add a pinch of asafoetida and immediately pour it on daal tikki.

  • Serve it hot with pickles or green chilly chutney.

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    Ginger Citrus Rice

    September 2, 2007 at 5:23 am (Recipes)

     
    Time: 30-45 mins
    Ingredients:
    2 table spoons oil
    2 table spoons fresh ginger root, peeled and grated
    1/2 teaspoon ground cumin
    4 cups of water
    2 cups basmati rice
    2 teaspoons salt
    1 large lime
    Method:

    1. In saucepan over medium heat, heat oil until very hot, but not smoking.

    2. Add ginger root and ground cumin and cook for 1 minute.

    3. Add 4 cups water and bring to a boil.

    4. Stir in rice and salt.

    5. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.

    6. Stir in lime juice.

    enjoy.

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    Quick Sambhar

    September 2, 2007 at 5:21 am (Recipes)

    Time: 30-45 mins
    Ingredients:
    1 cup toor daal (200 gms)
    2 cups mixed vegetables(cauliflower, carrots, beans, eggplant)
    1 tomato chopped
    1/2 onion chopped
    some tamarind (soaked in warm water for 15 min)
    fresh coriander – 2 or 3 stems chopped finely
    Salt to taste
    Turmeric – 1/2 tbsp
    Sambhar masala – 1tbsp
    mustard seeds – 1/2 tbsp
    Jeera (cumin) – 1/2 tbsp
    Coriander seeds – 1/2 tbsp
    Whole red chilly – 2 (optional)
    Oil – 1 tbsp
    4 cups water
    Method:

    1. In a pressure cooker put a little bit of oil and once its a little hot put in jeera, mustard seeds, coriander seeds and the red chilly.

    2. Once they start crackling add the freshly cut mixed vegetables and saute them for 3-4 minutes.

    3. To it add toor daal, turmeric powder, tomato, onion and salt and 4 cups of water.

    4. Close the pressure cooker and let it give 2 wistles on medium heat.

    5. Open the cooker after the steam evaporates and add the sambar masala and the tamarind water (squeeze all the juice from the tamarind).

    6. Stir and let it cook for 1-2 min. Finally garnish with coriander leaves and serve with dosa, idli or vadas.

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    Spinach Pachadi

    September 2, 2007 at 5:09 am (Recipes)

    Time: 15-30 mins |  
     
    Ingredients:
    1 tsp Oil
    1 tsp Mustard
    1/2 tsp Urid dal
    Little bit of Hing
    1 bunch of Spinach
    2 cups Curd
    Required amount of Salt
    Method:

    1. Finely chop spinach and boil it in water separately until it becomes tender. Drain the water and keep in separately.

    2. Take a kadai and add 1 spoon of oil and garnish mustard and urid dal. Add to this the boiled spinach and fry it for one minute. Take this mixture in a bowl and add to this 2 cups of curd, required amount of salt and little bit of hing and mix it well. Keep it for five minutes aside so that it soaks well and then eat it. It is very tasty and very healthy too.
     

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    Tips for housewives

    September 2, 2007 at 5:09 am (Household Tips)

    House-keeping tips ::
     1. Bed room kitikeelaku mudhuru rangu curtains kaakundaa laetha rangula paradhaalu vaadithae baaguntadhi.

    2. Chikku nu theesaetappudu vedalpu palla dhuvvenanu kaani, brushnu kaani upayoginchaali.

    3. Dhuvvenanu nelaku rendu saarlu vaedineetitho subhra parachaali. Dhuvvena loni mattini

    4. Eegalu dining table pi vaalakundaa vundaalantae table meedha pudheena aakunu vunchithaee chaalu.

    5. Evari duvvena vaarae vaadandi. Chundru vyaapinchandu.

    6. Nimma rasaanni chaala kaalam nilva cheyyaalante, kodhdhiga uppu kalipi, fridgelo unchandi.

    7. Paatha tooth brush ni dhuvenalanu subhra paruchukotaaniki upayogapaduthundhi.

    8. Paatha tooth brush lanu paaraeyakandi. Avi wash basins, waterbottles moothalu, dhudhdhulu, gaajulu laantivi subhraparachadaaniki yenthagaano upayogapadathaayi.

    9. Pasupu kalipina neetitho kitchen floor thudishte, eegala baadha undathu.

    10. Raathri samayaalalo bhayam kolpae yerra bed light kaakundaa green colour gaani neelamu rangu balbulu
    kaani vaadithae aahlaadhakaramugaa vuntundhi.

    11. Raathri bayataku vellae tappudu intlo konni lights vaesi unchaali. Lopala manushulu unnaarukoni dongalu padaru.

    12. Ullipaayalanu chithakotti manchamu pakkana vunchithae dhomalu raavu.

    13. Vendi paathralu kadigae neetilo kodhdhigaa paalu kalipithae aa paathralu thala thala laaduthaayi.

    Health Tips ::

    1 . Aalasyamugaa bhojanamu chaesinaa, vindhu bhojanumuku vellinaa, bhojanamu tharvaatha lavangaalanu thintae aa aahaaram twaragaa jeernamayyaenduku dhohadha paduthundhi.

    2 . Allamu upayogam anthaa inthaa ani cheppalaemu. Yendhukantae dhaanikunna prathyaeka sthaanam atuvantidhi. Allamunu mukkalugaa kosi uppu adhdhukoni thinadam valla kadupunoppi, virochanaalu thaggipothaayee.

    3 . Carrot laanti pushti karamaina kooralu baagaa thintae cancer raadhu. Veelainanthamatuku alaantivi pachchivi thintae manchidhi. Kadigi, tharigi aa mukkalni thinavachchu. Mukyamugaa pillalaki tharachu ilaantivi isthundaali.

    4 . Cheviloki purugu dhoorithae torch light veliginchi chevi daggara unchitae adhi bayataku vachchaestundi.

    5 . Draaksha pandalalo potassium, clacium, magnesium, inumu vanti poshaka padhaardhaalu unnaayi. Sareeraaniki kaavalasina ushna sakthini, jeerna sakthini kaligisthaayi. Vvyaadhi nirodhakathanu abhivrudhdhi chaesthaayi. Draakshalo glucose vundhi. Idhi sareeraaniki kaavalisina balaaniki upayogapaduthundhi. Keella vyaadhulu raakundaa nivaarinchae gunamu draakshalo vunnadhi kaabatti draaksha divya aushadhamu.

    6 . Endalo thiragaalsi vastae, light color dusthulu dharinchandi.

    7 . Glaasu neetilo nimmakaaya pindi moodu chenchaalu allamu rasamu kalipi thraagithae jeerna kosa sambandhamaina vyaadhulu thagguthaayi.

    8 . Goru vechchani neetithonae thalasnaanam cheyyali.

    9 . Itharulu vaadae dhuvvenanu upayoginchakoodadhu. Thamaku pratyaekangaa oka dhuvvenanu vunchukovaali.

    10 . Jalubu,daggu untae tala snaanam cheyyakandi.

    11 . Jalubu, dhaghghu bhaadha yekkuvagaa untae, padukoboyaemundhu oka glaasedu vaedi paalalo chitikedu pasupu, koncham miriyaala podi kalipi thaagithae sari. Thellavaarae sariki annii sardhukuntaayi.

    12 . Koorallo pasupu vaadandi. Pasupu jeerna sakti penchuthundi.

    13 . Mahilalu rojuku 3 cups kannaa ekkuva coffee thaagadam manchidhi kaadhu.

    14 . Majjiga ekkuvagaa thaagandhi-rogaalu dhaggaraku raavu. Summerlo inkaa manchidi.

    15 . Nimma chippa tho thala meedha rudhdhukuntae paelu, pundlu, chundru laantivi raavu.

    16 . Panti noppi nivaaranaku lavangaalanu namalatam manchidhi.

    17 . Rakthaanni sudhdhi chaeyadamulo vellulli amoghamugaa pani chaesthundhi.

    18 . Tha+ajaa aakukooralanu prathi roju thinaali.

    19 . Tomato,Beetroot,Cabbage,thotakoora kaadala rasam thaagithae baruvu thagguthaaru.

    20 . Tulasi aakulu thinte ajeernam cheyyadhu.

    21 . Vada debba raakundaa, vaesvilo aarogyakaramugaa vundaendhuku o glaasudu majjigalo thaginantha uppu, nimma rasamu, panchadhaara, thinae soda uppu kalipi thaagithae manchidhi.

    22 . Ventrukalu peekuthunnatlugaa gattigaa jada vaesukokoodadhu.

    23 . Vontiki pasupu raasukuni goru vechchati neellatho snaanam chaesthae yetuvanti charma vyaadhulu raavu.

    24 . Yaalakkaayala podini rendu spoonla thaena lo kalipi theesukunntae – jalubu, dhaggulanu vadhilinchukovachchu.

    Beauty Tips ::

    1. Apple pandlanu sannaga tharigi mukamu pai pettukoni, visraanthi theesukoni, 15 nimishaalu tharuvaatha mukamu kadukkuntae aakarshineeyamuga untundhi.

    2. Athi challani neetitho kaani athi vechchani neetitho kaani snaanamu chaeya koodadhu. Goru vechchani neeru sraeyaskaramu.(yae kaalamaina sarae)

    3. Chali kaalam pedhavulu pagili, poralu oodi chaala baadhaga untundhi.Paerina neyyi pedhaalaku raasukovaali. Peanut butter kaani, coco butter kaani vaadithae pedhavulu poralu choopavu. Lipstick raayadamu kanna pedhavulaku vennapoosa raasthaenae manchidhi. Neyyini, thaeenanu, kooda raayavachchu. Kramam thappakunda veetini raasthoo untae pedhavulu thama soundaryanni kolpokunda vuntaaee.

    4. Endaloki vellaetappudu sunscreen lotion raasukondi.

    5. Eye brow pencilni chekki fridge lo vunchithae tharachu virigipokundaa vuntundhi.

    6. Kanubommalu raegipoyi nappudu vennathogaani, gel vanti cream tho kaani adhdhithae kanubommalu andhamugaa, savyamugaa vuntaayee.

    7. Naajooku Nadumu:Sannani nadumu yentho sogasugaa aakarshaneeyamuga vuntundhi. Ayithae nadumu gurinchi thagina sredhdha theesukuntae aa aakarshana inumadisthundhi. Kovvu pattae padhaardhaalu yekkuvugaa theesukokoodadhu. Nadumunu biginchaesaelaa, biguthu vasthraalu dharincha koodadhu. Thaelika paati vyaayaamaalu, walking, jogging, vantivi nadumunu naajooku gaa vunchuthaayi. Raathri bhojanamu chaesina ventanae nidhra pokundaa, nidhraki bhojanaanikii naduma kaneesam rendu gantala viraamamu vundaali.

    8. Nidhra vachchae tappudu balavanthamugaa chadhavaradhu. Kallalo neellu vasthae aa kallaku ventanae vishraanthi ivvaali. Taajagaa aahaaram theesukovadam, yekkuvugaa neellu thraagadam, exercise chaeyadam, vitamin A thakkuva kaakunda choosukovadam chaala avasaram.

    9. Meegada, swachchamaina senagapindi kalipi mukhaaniki raasthae yendipokunda, andamuga untundi.

    10. Rojoo kobbari noonae (laeka aamlathailam, mandhaara thailam) thalaku raayadamu manchidhi.

    11. Snaanamu chaesae neellalo o kappu paaluposi snaanamu chaesthae sereera soundaryam inumadisthundi.

    12. Thalaku theesukunae paapidi kooda thinnagaa, andhamugaa, vundaelaa choosukovaali.

    13. Velluli rasam raaste motimalu maayamautaayi.

    Child Care Tips ::

    1. Vaamunu vaeyinchi podi chaesukoni, aa podini chinna pillalaku annam thinae modata mudhdhalo

    2. kalipi pedithae annam sulabamuga jeernam avadamaegaaka, chaala aarogyakaramuga untundi.

    3. Vaesavi kaalamulo pillalaku nylon, polyester, wollen chokkaalu, gownlu, laantivi veyyakoodadhu. Paluchani glasco kaani, cotton dusthulu kaani lightgaa undaevi veyyali.

    Cooking & Kitchen related Tips ::

    1. Poori pindi kalipae tappudu dhaantlo chitikedu chakkera kalipithae pooreelu kaalina chaala saepatidhaaka appudae poyyi meedha nunchi dhinpi natlugaa kanapaduthaayi.

    2. Thaene nijamainadho laeka panchadhaara paakamo gurthinchadaaniki aa bottle ni fridgelo vunchandi chaalu. Gadda kadithae adhi panchadhaara paakamani grahinchaali.

    3. Aamlet vaesukunaetappudu chitikedu senaga pindi vaesthae pedhdhagaa ponguthundhi.

    4. Thaene bhadramuga, subramuga vundaalantae, o nirmalamaina seesaalo posi, rendu moodu lavangaalu andhulo veyyali.

    5. Mixie jar loni blades padhunugaa vundaalantae crystal salt ni dhaanilo vaesi grind chaeyaali.

    6. Mixie jar nu pettinappudu adhi mixie ki sariggaa pattinatlu amarindho laedho nani check chaesukunna tharvaathanae mixie ni upayoginchaali. Mixie ni upayoginchae samayamulo mixie off chaeyakundaa jar moothanu theeyakoodadhu. Mixie ni adhae panigaa yekkuva samayamu vaadakoodadhu.

    7. Nimma panduni kodhdhi saepu vaedi neellalo unchaaka kosi pindithae, rasamu baaga vasthunndhi.

    8. Pappu udikaakae uppu vaeyaali. Laekapothae udakadaaniki yekkuva samayamu theesukuntundi.

    9. Bombairavvanu noonae laekundaa vayinchithae purugulu pattadhu.

    10. Biscuits unchina dabbalo oka chemcha panchadhara kaani blotting paper kaani unchithae aa biscuits karakara laadu thuntai.

    Gardening Tips ::

    1. Gulaabi chetlu penchukovadaaniki November-February anuvaina kaalam.
    Arogyakaramaina, aandakaramaina manchi hobby gardening.

    2. Gulaabi mokkaku prathi roju neeru pettali.

    3. Jaaji, malle chetlaki cofee, tea decaution poyyandi.

    4. Kamalaa palla pai-thokkalanu baagaa yenda petti podi chaesi, aa podini neellalo kalipi, mukaaniki pattinchi oka ganta tharuvaatha mukam kadukkuntae mukaaniki nunuputhanamu vasthundhi.

    5. Kanakaambaraalu, chaemanthi, maruvam baaga peragaalantae isuka kalipina mattini vaadaali.

    6. Karivaepaaku chettuki biyyamu kadigina neellu poyyandi.

    7. Prema poorvakamuga mokkalani penchadamu valana baaga peruguthaayi – ani vignana sastramu niroopistundhi.

    8. Seethaa kaalamulo chetlanni aakulu raalusthayi. Avanni chimmi bayata paareyyakandi. O moola chinna goyyi thravvi andhulo aa aakulanni veyyandi. Meeru tharigina kooragaayala thokkulu, kaagithaalu yae cheththaina sarae andhulo veyyandi. Konni rojulaku manchi ‘composte yeruvu’ thayaaravuthundhi. Dheenini yae mokkakaina vaadochchu. Mokkalu yaepugaa peruguthaayi.

    9. Udhayam poota ayithae padhi gantala loga mokkalaku neeru pattali. Saayanthram samayamlo ayithae ayidunnara gantala tarvata neeru pattali. Madhyaanna samayumlo mokkalaku neeru poyakoodadhu. Udhayam saayanthraalalo yaedo oka poota chaalu. Ayithae baaga yendalu untae udhayam, saayanthram kooda pattali.

    Miscellaneous Tips ::

    1. Chirunavvu yenthati kashtamaina paninaina saadhimpa chaesthundhi.

    2. Ungaram vaeliki bigusuku pothae koncham saepu aa vaelini manchi noonelo munchi ungaraanni theeyandi. Suluvugaa vasthundhi.

    3. Maamoolu kaagithaaniki perforation (kaagithamu chimpadaaniki veelugaa kannalu vundaedhi) kaavaalantae, dhaaramu laekundaa kuttu mishanu meedha kudithae, saripothundhi.

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