#brinjal tomato

[deshifoodchanneldfc]

গ্রাম্য পদ্ধতিতে বেগুন আলু আর টমেটো দিয়ে মুরগির মাংস রান্না Eggplant To...

[captobiotech]

गर्मियों में बैगन की खेती एक एकड से 8-10 लाख रूपए कमाने का मौका

गर्मी में कैसे करें बैंगन की खेती. वैज्ञानिकों के अनुसार, बैगन की फसल ये अच्छी पैदावार लेने के लिए इसे गर्म मौसम में लगाया जाता हैं.

अधिक जानकारी के लिए कॉल करें +91 9811459488

[merafarmhouse]

सिर्फ धान नहीं, बारसात🌧️☔ में इन फसलों की खेती से भी होती है बंपर कमाई💰

🟥🤎 बरसात का महीना जून से लेकर मध्य सितंबर तक रहता है. इस दौरान सबसे अधिक बारिश होती है. अगर किसान भाई जुलाई में हरी सब्जियों की खेती करते हैं, तो बंपर कमाई कर सकते हैं , 🟪 पालक की खेती : पालक एक ऐसी सब्जी है, जिसकी खेती किसान भाई किसी भी मौसम में कर सकते हैं. लेकिन बरसात में इसकी खेती करने पर ज्यादा पैदावार मिलती है. अगर किसान भाई जुलाई के पहले हफ्ते में पालक की बुवाई करते हैं, तो 40 दिन में इसकी फसल पूरी तरह से तैयार हो जाएगी ! , 🟪 धनिया की खेती : अगर आप जुलाई के पहले हफ्ते में इसकी बुवाई करते हैं, तो अगस्त से आप इसकी हरी- हरी पत्तियां तोड़ सकते हैं. अगर आप एक एकड़ में धनिया की खेती करते हैं तो 20 हजार रुपये खर्च का आएगा, और कमाई डेढ़ लाख रुपये तक होगी ! , 🟪 बैंगन की खेती : जुलाई महीने के दौरान आप बैंगन के पौधों की रोपाई कर सकते हैं. अगर आप एक एकड़ में इसकी खेती करते हैं, तो 7 हजार पौधे लगाने पड़ेंगे. इससे आपको 120 क्विंटल तक बैंगन का उत्पादन मिलेगा !

🍆🟥🍅🟥🥬🟥🌸🟥🏵️🟥 ❤️Stay Connected 📱 Call or WhatsApp: 🚜🌾 📱 https://wa.me/919875968172 Call 📞 09875968172 🌐: www.merafarmhouse.com 🚜 𝐌𝐞𝐫𝐚 𝐅𝐚𝐫𝐦𝐡𝐨𝐮𝐬𝐞 🚶 ♀️ 𝟑𝟕𝟗, 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐢𝐚𝐥 𝐀𝐫𝐞𝐚 𝐏𝐡𝐚𝐬𝐞 𝐈𝐈, 𝐂𝐡𝐚𝐧𝐝𝐢𝐠𝐚𝐫𝐡, 𝟏𝟔𝟎𝟎𝟎𝟐

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲ���" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[somesecretpie]

Sucre's name implies the existence of the French. With that in mind, what's your thoughts on ratatouille

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise.

Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region.

-Wikipedia

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

[chaos-cousins]

Pelipper mail!

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

What the actual fuck.

It has whipped cream on it. Disgusting.

THAT'S WHY ITS DISGUSTING????

No it's just the first thing I saw that grossed me out and you know I hate whipped cream

[ziodyne-amax]

Pelipper mail! (To kotone)

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

I’m. I’m not even sure how you managed to fit all this. This is beautiful in its monstrosity…

[manuinder]

best Ayurvedic hospital for a kidney problem

Kidneys are included in the human excretory system. In the human body, cells perform more functions than the body, releasing body waste into the bloodstream after a harmful chemical increase in the body. Kidneys remove chemical material and extra water from the body. Kidney problems occur when the kidneys are unable to filter waste material from the blood stream.

                           Kidney failure

Kidney failure occurs when the kidneys are not functioning properly and are losing the ability to filter waste products from the blood and balance fluid. 

                      Ayurvedic treatment for kidney failure

Ayurvedic herbs: Some ayurvedic herbs and spices like varuna,gokhru,ginger,triphala,and turmeric are beneficial for kidneys; they are saving the kidney from failure.

Dietary changes: including fresh fruits, vegetables, and lots of water in your diet can cure kidney failure.

Follow an active lifestyle: As a way of life, it directly effects your health, so choose a healthy and active lifestyle. Do daily exercise and yoga.

 Here, I would like to suggest a YouTube video of ayurvedic treatment for kidney failure.

Video link:https://www.youtube.com/watch?v=YF16t9Lg_CI

                                      Kidney Stones

A kidney stone is a hard object that is made from toxins in the urine. Urine is formed with various wastes.  When too much waste material accumulates, crystals begin to form. These crystals attract other waste materials and form solids. After that,it stays in the kidney or travels through the urinary tract. Sometimes, very small

Stones go away through urine without any pain. But stones that do not move out of urine cause the problem of kidney stones. 

           Ayurvedic treatment for kidney stones

Panchkarma: Panchkarma is a cleansing process that removes toxic substances from the body and restores the healing capacity of the body. 

Ayurvedic medicines: Ayurvedic medicines break stones into smaller pieces that can pass through urine itself.

Nidan parivajan : It removes the causative agent of kidney stones.

Avoid vegetables that contain seeds : Avoid vegetables that contain seeds, like tomatoes, brinjal,capsicum, cucumber, and ladyfinger.

Avoid dairy products: Quit dairy products from your diet, like ghee, and also non-vegetarian food. 

[philearning]

DISEASES OF FIELD AND HORTICULTURAL CROPS AND THEIR MANAGEMENT VOLUME–I : (AS PER ICAR FIFTH DEAN) by Dr. Bhupendra Singh Kharayat

The book covers symptoms, etiology, disease cycle and epidemiology, and management of major diseases of Field Crops, such as Rice, Maize, Sorghum, Bajra, Groundnut, Soybean, Pigeon pea, Finger millet, Black gram and Green gram, Castor, Tobacco and Horticultural Crops, such as Guava, Banana, Papaya, Pomegranate, Cruciferous vegetables, Brinjal, Tomato, Okra, Beans, Ginger, Colocasia, Coconut, Tea, and Coffee.

Visit our website to buy http://social.phindia.com/6Is-JCcP

Also available on #Amazon #Flipkart #GoogleBooks #Kindle

[deshifoodchanneldfc]

Kumra Bore Begun Tomato Diye Deshi Magur Macher Jhol Ranna Brinjal Tomat...

[foodies-channel]

🍥 [Homemade] Mix Veg Sabzi; comprising potatoes, tomatoes, capsicum, turnip, brinjal/eggplant!

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[40sandfabulousaf]

大家好! My third attempt at plant-based protein was better - breakfast was yong tau foo and boy was there a wider variety of options. Goodness in this bowl: tofu, fu pi (tofu skin), carrot, brinjal, broccoli and tomato along with thick bee hoon (rice vermicelli). To complete the meal: freshly squeezed unsweetened green apple juice. Full disclosure: the tofu and fu pi had a thin layer of fish paste as a filling; apart from that, this meal comprised of mainly plants - also, why do I feel as though I'm eating like a giraffe when the food tastes so delicious?

I took Pa to a popular vegetarian restaurant when he joined me for a plant-based meal. He chose crispy beancurd skin with sesame rice bento, which came with braised mushrooms and firm tofu and achar (pickled veggies); I had noodles topped with carrot and lettuce and soup which came with tomato, fu pi, konnyaku 'prawns', baby nai bai (similar to baby bak choy), shiitake, enoki and shimeji mushrooms, as well as Napa cabbage. We shared a trio of shiitake, enoki and shimeji mushrooms as well as carrot braised with Angelica herb. Everything was so darned delicious, we agreed to return! Finally, to wash it all down, unsweetened freshly squeezed orange juice.

Back to mammal protein, it's been ages since I had fen si (glass vermicelli), so I ordered some and the stall helper piled a heaping portion onto my plate. Along with my carbohydrates, I had steamed fish, stirfried beansprouts with carrot and stirfried okra. The fen si was so tasty, I finished everything! Washing everything down with refreshing freshly squeezed unsweetened guava juice, I reflected on the recent addition of plant-based protein to my meals. To be frank, I enjoyed the experience and don't mind eating more of it.

I had a unique pork ball along with my stirfried bee hoon (rice vermicelli), bitter gourd and hairy gourd (meals just look more appetising when there's colour). It was handmade with minced pork, but there was also minced onion, carrot and even red chilli in it. I wished I'd ordered 2 instead of 1 because it was so yummy! The stall was generous with veggie portions, so the meal was very filling. To end the meal: hot tea.

Encouraged by the better plant-based protein results this time around, I'll continue searching for dining out options before moving onto how to include more plant-based protein for meals at home. Not only do tofu and tofu products taste good, I felt physically better and had more energy after eating them. They pair amazingly well with soup noodles and a ton of veggies too! I just wish there're better vegetarian options; it's hard to find tofu soup noodles unless I go to a vegan/vegetarian cafe/restaurant or have yong tau foo, OR, I may just need to look harder. 下次见!

[bundle-of-glitter]

Hands down the most annoying spotify ad has to be the "tomatoes are fruits not vegetables blah blah" Like first of all why are you being soo smug about reciting a bunch of "fun facts" from the last page of some classmate/sundaram notebook???

Also it's not like vegetables are some specifically defined biological part. It's basically any plant part you typically eat by cooking.

Vegetables can be anything, they're roots, stems, leaves and fruits. Lots of fruits are vegetables (brinjals, bottle gourd, pumpkin etc etc) but everyone only targets tomatoes and cucumbers just cuz

[bharathomo]

Benefits of Working Out for Kidney Failure Patients: Natural Treatment Without Dialysis

How can kidney disease affect you?

Today, a lot of people suffer from kidney diseases. The condition of patients is aggravated because of an accumulation of waste in the blood, as a result of which other ailments such as high blood pressure as well as osteoporosis, anemia, inadequate nutritional health, and nerve damage can develop. Kidneys are essential for a variety of aspects of our body. That's why in order to combat this issue, we've provided a variety of suggestions and exercises as well as a healthy diet plan for patients with kidney disease. If they are included within your daily routine, then kidney issues will be prevented. You can also choose to chronic kidney disease treatment in the Bharat Homeopathy Hospital.

Why is a balanced diet so important for kidney patients?

Suppose you suffer from kidney disease and wish to eliminate this condition as quickly as possible. It is evident that you require chronic kidney disease treatment. However, in the same way, it is crucial to concentrate on your diet since diet is a major influence on patients with kidney disease. Moreover, eating habits play a crucial aspect in making the medication efficient. This means that you need to modify your eating habits. The next step is to change your diet to not the same as someone who is normal, but rather from the point of view of treatment of chronic kidney diseases, and to become free of this serious condition.

We'll tell the reader that there are plenty of items for patients with kidney disease that, together with the diets for healthy kidneys, can help with kidney ailments. Food items such as poha, upma, porridge, sago, and plain Oats.

Include foods that are low in sodium, like carrots, ginger and canned gourds. Low potassium foods: parwal, tinda, capsicum, brinjal, cauliflower, cabbage. Protein-rich foods such as watermelon seeds and melon seeds, along with makhana and tur moong dal, should be part of your diet. However, you must be careful not to eat Cucumber meat, potatoes, meat rice, Avocados, Tomatoes, and whole wheat bread. If you're looking for natural cure for chronic kidney disease, then you may choose kidney failure treatment without dialysis.

While exercising, be mindful of the following things:

You can ask a friend, for example, your family member or a friend, to do some exercises with you. Within an hour after exercising, you should feel completely normal.

There shouldn't be such pain in your muscles that it stops you from doing your exercise in the next session.

Begin each session slowly to warm up. Then, increase the speed and decrease it again when you're about to complete it.

Your body will adapt to the greater level of activity if you begin gradually and gradually increase the intensity. Kidney disease is preventable through the use of Homeopathy kidney failure treatment without dialysis.

What is the best time to do exercises?

Include exercise in your routine. Here are some tips on how to exercise:

Take a break for an hour following eating a large meal.

Do not exercise for less than an hour prior to bedtime.

Do not exercise during extremely hot days. So, early morning or late evening is the ideal time to work out.

Benefits of working out for people suffering from kidney issues.

People who exercise regularly can achieve excellent results. A study showed that those with kidney diseases who exercised regularly had around 50 per cent lower mortality rates than those who didn't exercise.

Improving mood and reducing stress

Monitoring cholesterol and blood pressure levels.

A healthy weight can stop or slow the progression of the progression of diabetes.

Here are some suggestions to help prevent kidney problems from becoming worse.

What are the Prevention Tips:

Be sure to drink plenty of water, as the absence of fluids in the body blocks waste products from escaping and can lead to kidney issues.

Fasting for a day each week is recommended to ensure that your digestion stays well-balanced.

Fast food and oily food can be harmful to kidneys; therefore, avoid these. It is also recommended to limit your intake of salt since it raises blood pressure and doubles the kidney's work. In the end, numerous kinds of ailments begin appearing within the kidneys. However, kidney problem medication will help to reduce your symptoms.

Drinking unpure water could cause stomach discomfort and kidney issues. So, it is recommended to consume RO water or boil water.

Stress and alcohol intake could also accelerate the deterioration process. So, the more you avoid them, the better it will be for you.

The best method to maintain healthy kidneys.

Are you suffering from kidney issues and looking for Treatment for kidney failure? We have the solution for you. Bharat homeopathic treatment for kidneys is a superior alternative for you. Homeopathy treatment offers many advantages among them is a non-susceptible, side effect-free kidney problem medication that is 100% made of plants. In the second stage of treatment, we make sure that our Bharat Homeopathy specialists will be aware of your complete medical history, and then your treatment will begin and be carried out keeping the cause of your condition in mind. If you are looking for a healthy kidney and body, it is imperative to follow Treatment for kidney failure.

[sneha81]

  Best South Indian Food

Best South Indian food is most popular foods in India.south indian food is bust of flavour in your mouth feels like heaven in a first bite. Famous food of south indian are Hyderabadi biryani ,Pesarattu ,Gongura pachadi , Punugulu , Uppindi or arisi upma , Uttapam , Banana Bond ,Rasam , Dosa ,Sambar , Idli and sambar ,Murukku , Appam and stew,  Malabar parotta ,Thalassery biryani, Kerala-style prawn curry and Payasam. Their  cuisine is tangy, hot, and spicy. 

And this  cuisine also  known for its use of spices, vegetables, and various dishes.it is a quick and lightweight meals , they mainly  served their food with  coconut chutney or tomato chutney.cuisine is served in a traditional manner, they always use banana leaves instead of utensils, and after eating banana leaves are then used as a secondary food for cattle.Rasam is a soup-like dish  an appetiser before the meal which is a very light soup before a meal .

The soup is just like a burst of flavours and is good for a sore throat too. Dosa is famous food is as thin as paper. After cooking, dosa is served with coconut chutney and tomato chutney or also with sambar ,Sambar is  Best south Indian food a curry Just Like The Dal but made differently with different spices and vegetables sambar is a little sour because of “tamarind” Sambar consists of lots of vegetables mainly vegetables are used – potato, brinjal, drumstick, pumpkin, radish, etc The main ingredient is curry leaves in sambar. 

Idli is the most comfortable food in Tamil Nadu that saves time while making quickly prepared and easy to make for breakfast, idli made with rice, and urad dal idli is looks like small, spongy pancakes.Vada looks like a doughnut-shaped or round like Idli spongy and fluffy from the inside and outside.

Appam is a traditional Kerala dish, it is a Best south Indian  food of Kerala and also known as a Unique blend Of Spices and flavors it includes both veg and nonveg dishes.Thalassery biryani is made using kaima or jeerakasala . It is made with Indian aromatic rice instead of the usual basmati rice.this is the most amazing and flavourful biryani.kerala style prawn curry is a traditional food that was a must-try if you are a prawn lover , Payasam is a kerala sweet dish .made with vermicelli and rice mixed with milk , and lots of dry fruit on it . 

This is a type of dessert commonly made in every house and loved by every person .the crispy dosas and soft idlis to the fiery Chettinad curries and aromatic biryanis. Whether you enjoy the comforting flavors of a simple meal or the complexity of spice-filled curries, South Indian food will never fail to satisfy.

 So, whether you're dining in a bustling restaurant in Chennai, a local eatery in Kerala, or trying your hand at cooking these dishes at home, the experience will always be rewarding.A traditional vegetarian feast served on a banana leaf, Sadya is a celebratory meal in Kerala. It consists of rice served with a variety of side dishes, curries, and pickles, offering a complete and balanced experience.

Components of a Sadya Sambar: A staple in any South Indian meal, of course, Avial: A mixed vegetable stew cooked with coconut, curry leaves, and ,yogurt.Pachadi: yogurt-based dish made with vegetables and mustard seeds,Thoran: Stir-fried vegetables with coconut ,Payasam: A sweet dessert, usually made with rice, jaggery, or milk.