Tanni Saar - now that’s a name that might raise an
eyebrow or two! Directly translated, tanni means water and saar means juice. Oh
dear! I’m not going to dwell on that translation, but let me tell you what
Tanni Saar actually is. It's a delightful concoction of dal and sweet leaves,
specifically known as tausi murungai keerai in Tamil. Think of it as a hybrid
between dal curry, stew, and soup, with light coconut milk and your everyday
kitchen staples rounding it out.
In today’s world, capturing that perfect Hae Mee shot is more about smartphone skills than anything else. It’s all in how you style the dish, choose your props, and present the meal. But don’t get too caught up in the visual showmanship. The truth is, anyone can master this flavorful prawn noodle dish, and that includes you.
Ms.
Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22
years as a lecturer, including 13 years in the Curtin University of Technology
Perth, Australia Degree Twinning Program, she is now a certified yoga
instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
This
paper explores the profound benefits of yoga as a natural remedy for
anti-aging, contrasting it with contemporary quick-fix solutions and aesthetic
treatments. Yoga is presented not merely as a physical exercise but as a
holistic approach that nurtures the breath, body, mind, and soul, offering
significant advantages for maintaining a youthful appearance and overall
vitality. The paper highlights how yoga fosters genuine skin nourishment and
rejuvenation, reducing the reliance on heavy makeup and superficial
enhancements. However, it also cautions against overdoing yoga, as excessive
practice can lead to fatigue, injury, and may paradoxically accelerate the
aging process.
Tamatar ki Chutney is a tomato-based chutney, known in the Punjabi language as "Tamatar ki Chutney," and is a dish from the North Indian region (INDIAN DESSERTS TO SAVOR). Tomatoes are a staple in many curries (CHANDIGARH NORTH INDIA MARVELS), and when used to make chutney, they create a spicy, tangy, and aromatic thick gravy. This chutney pairs well with chapati, paratha, dosai, and even idli. However, I recently paired it with our side dishes for a rice meal instead (VEGETARIAN MUTTON GASTRONOMY).
There’s also Takkali Thokku, which I consider another version of tomato chutney. Though it shares similarities with Tamatar ki Chutney, it differs slightly in its ingredients. The recipe I’m sharing is my own version. Plus, I’ll also show you how to make tomato rice. You have choices when it comes to cooking with tomatoes, don’t you? Isn’t it wonderful that Ms. Nava offers you these choices?
There’s something about people who bake, have you
noticed? Sorry for generalizing, but in my experience, many of these people
seem to be full of hot air. They act as if they’re a class above the rest,
especially those who don’t bake. Beyond being proud hosts, they can’t stop
bragging about how well they bake. And it’s not just about them - they’ll go on
about how great their family members bake, even people they barely know.
Apparently, everyone in their world bakes superbly. Welcome to the world where,
if you can bake, you’re a shining star.
But for people like Ms. Nava, baking is about learning. I started baking to understand the techniques and skills involved. I even earned credentials in baking, though I never put them to much use. For me, it’s all about practice - improving and advancing my baking skills. I’ve also baked Lamingtons before, but unfortunately, the recipe has gone missing. No worries, though - in the virtual world, there are hundreds, if not millions, of people sharing cake recipes (INDULGENT CHEESECAKE DELIGHTS).
Making any soup, including Chinese Ginseng Chicken Soup, is really straightforward. If anyone claims they can’t make this soup, I’d be surprised (HANDCRAFTED FISH BALL NOODLE SOUP). It's as simple as adding all the ingredients - roots, barks, and other medicinal herbs from a Chinese medical hall or provision shop - into a slow cooker or simmering on very low heat over the stove.
Ms.
Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22
years as a lecturer, including 13 years in the Curtin University of Technology
Perth, Australia Degree Twinning Program, she is now a certified yoga
instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
Corporate
wellness programs are increasingly emphasizing mindfulness, mental health, and
work-life balance, yet yoga often remains sidelined. This abstract examines the
integration of yoga into corporate wellness initiatives and the benefits it
offers. Despite the growing popularity of mindfulness practices such as
meditation and breathwork, which originate from yoga philosophy, many
organizations overlook yoga's comprehensive benefits. This study explores the
disconnect between the promotion of wellness practices and the actual
incorporation of yoga into corporate programs. It highlights the extensive
benefits of corporate yoga, including improved mental clarity, stress
reduction, physical health, and enhanced workplace morale.
When it comes to cooking, do you really need every ingredient listed in a recipe? Not necessarily. If you’re the type who follows recipes to the letter, you might feel compelled to gather every single ingredient. But if you’re like Ms. Nava, you’ll consider what you already have and adapt the recipe accordingly (MALAY DESSERTS MADE SIMPLE).
Making do with what you have often involves a bit of creative thinking and improvisation. Take, for example, making pulut inti. Traditionally, it requires banana leaves, but if you’re missing them, why not adapt? I did just that using my Pyrex dish to craft a delicious serving of Pulut Inti. See? You don’t need everything to be perfect to be a food hero (KUIH SAGO KUKUS).
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