GO O D READ

SEP 17, 2008

Lifestyle - Yoga;Ten Asanas for Good Sex -1 (G.Read)

Is there even a link between improving sexual fitness and an exercise like Yoga? Down the centuries, yoga practices have always laid tremendous emphasis on a healthy sexual life. The spiritual and sexual connection between yoga and intimacy has been debated by Ellen Barrett in her book, Sexy Yoga. "Yoga means union in Sanskrit, and it focuses on bringing one's body into harmony with the mind and spirit. The awareness of sexuality through yoga is deeper and more intimate. These are exercises, which are beneficial for you and your partner, which blend meditation, breath control and asanas. Yoga is about discovering the joys of elegant sexuality," says Barrett.

The healing power of Yoga is so strong that people who are physiologically weak and to some extent or even fully impotent may regain their potency as their physical health is revived through Yoga. Many folks admit that their marital relationship is improving after taking up yoga. Enrich your love life with Yoga Asanas 1) Lotus Posture (Padmasana): Padmasana is an excellent posture for all meditative practice and is consider as one of the best posture for concentration. It stimulates the pelvis, spine, abdomen, and bladder and stretches the ankles and knees and also strengthens the semen and spermatozoa. In women it corrects menstrual disorder and improves chances of conception. Technique Spread a blanket or carpet on the floor and sit down with both your legs spread straight in front of your body while keeping your spine erect. Slowly and carefully, take hold of your right foot and place it on top of your opposite thigh, sole facing upwards and your heel close to your abdomen. When this feels comfortable, bend the other leg and place your foot on top of your opposite thigh. Ideally, both knees should touch the ground in the final position. Your head and spine should be held erect and the shoulders and arms should be relaxed. Also make sure both your thighs and knees are pressed against the floor. Finally, keep your elbows slightly bent and place the wrists of both hands on the respective knees, palms facing upwards. Now close your eyes, relax your entire body and breathe deeply through your nose. Within 10 to 12 days` practice, one can maintain this asana for 10 minutes. 2)Shoulder Stand Posture (Sarvangasana) Sarvangasana is known as the queen of asanas which works out to be one of the best posture to energise all the sex glands and thereby improves sexual activity in both males and females. By doing this asana correctly, you can be cured of premature ejaculation. It also helps in maintaining erection of penis in males during coitus for a considerable length of time. Sarvangasana posesses medicinal value for curing impotence, frigidity, lack of sexual power and various other defects of sexual organs. Technique Lie down flat on the floor, on your back, palms by your side, facing down and then slowly lift your legs off the ground, then your thighs and lastly, your hips. Support the whole body- back, hips, thighs and legs - on your elbows, hands pressing against the sides of the back for support. Try to keep it as vertical as possible. Sarvangasana is a shoulder stand, so your body should be resting on your shoulders and not on your back. Hold this position for as long as possible, while keeping your body steady without shaking or jerking the legs. Remember to exhale while lifting your body up, but once your body is up, you can breathe normally. There is no need to hold your breath. Gradually bring down your whole body and return to the original supine position. This posture must be repeated for at least 3 minutes and after some days increase the time to 5 to 6 minutes. 3)Plough Posture ( Halsana) Halsana is one of the best asanas to sublimate sexual energies as its daily practice makes men and women's genetic parts stronger and active. Female problems during menstruation and menopause and some sexual disorders can be remedied by Halsana. It also invigorates and nourishes all the sexual glands and thereby improves an individual's

sexual potential to a considerable extent. It also corrects impotence, frigidity and nightfall. Technique Lie flat on the carpet with your hands straight by the side of your thighs, palm resting on the ground. Slowly raise your legs together without bending at knees by pressing your hand. Without bending at the knees, raise your hips higher and bring your legs over your head and backwards till your toes touch the ground. Keep your knees straight and legs together in a straight line. You need to remain in this pose for a few seconds, and return to your original position. Aged persons and those suffering from back pain and high blood pressure should not do this asana. 4) Bow Posture ( Dhanurasana) Dhanurasana is a very effective back strengthening exercise and also brings a general improvement in all sexual aspects. It makes the semen thick, gives strength to the penis and vagina and tones the vas-deference tubes. Dhanurasana keeps sexual organs in a good condition and its regular practice improves chances of conception. Dhanurasana is helpful in increasing the time of astringency (time of sex, when you are finally ready for intercourse after foreplay). Technique Lie down your abdomen with your forehead touching the ground. With an exhalation, bend your knees and lift your chest using your arms. Reach back with your arms one at a time and grab the outside of your ankles so that your palms are facing inward towards each other. You need to remain in this position for ten seconds or a maximum of one minute. It is necessary that you exhale completely while you lie flat on the ground. Then inhale slowly and catch hold of your legs and raise yourself to form the bow, hold your breath while you are in this pose. Exhale slowly as you return to the flat-on-the-stomach pose. 5) Back Stretching Posture ( Paschimottanasana) Paschimottanasana is very useful for removing all sexual defects, such as nightfall, premature ejaculation, impotence, semen-atrophy, menstruation, congestion of vagina and sexual weakness. Regular practice of Paschimottanasana tones up the sex centers in the spine and pelvic organs as well as stimulating the sensory nerves which greatly improves sexual performance of both men and women. Technique Lie flat on your back on the carpet with hands remaining alongside your body and make sure that your knees are also flat and pressed to the ground. Now, slowly lift yourself to a sitting position and bend forward and clasp the big toe of each foot with your index and middle finger. Thereafter, bring down your head so that it touches the knees keeping in mind that you do not raise your knees to the ground. Remain in this pose for about 5 seconds and then gradually release your grip on your toes and return to the original position. This needs to be repeated 5 to 6 times a day for a satisfactory result.
POSTED BY SZRI AT 6:02 PM LABELS: TIMES OF INDIA

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Meals that heals Curry Leaves

Curry leaves (curry veppilai in Tamil) are extensively used by South Indians in their cooking, especially in tempering the food. Even though the fresh leaves are slightly bitter, when fried in oil it gives a unique aroma. People normally discard the leaves while eating. It results in loosing some of the benefits of curry leaves. Eating curry leaves lowers cholesterol and weight, and may be useful for people with diabetes. It is rich in fiber, minerals and vitamins and aids digestion. It also prevents premature greying of hair. Fresh curry leaves are best. If you do not get fresh leaves regularly, buy the curry leaves whenever available in the market, wash it well and separate the leaves from the stem. Spread it in a paper towel, dry it in the shade and store it in an air tight container.

How to make Curry leaves powder?

Ingredients: Curry Leaves - 1 cup Thuvar Dhal - 4 tablespoons Bengal Gram Dhal - 2 tablespoons Asafotida - a small gooseberry size Red Chillies - 4 to 5 Nos Black Pepper - 2 teaspoons Salt - 1 teaspoon or as per taste Oil - 1 to 2 teaspoons

Method: In a kadai(pan) put the oil and fry thuvar dhal and bengal gram dhall till they turn into light brown. Add asafoetida, red chilies and black pepper and fry lightly. Finally add curry leaves and just fry for one to two seconds. Switch off the stove. Cool it and grind along with salt to a corase powder. This powder can be mixed with hot rice along with a teaspoon of ghee. You can use this powder when preparing Curry leaves Kuzhambu. Other Recipes: Curry Leaves Kuzhambu Curry Leaves Kadalai Chutney Curry Leaves Rice Curry Leaves Tomato Chutney

Please visit www.kamalascorner.com 2-Garlic

Garlic is packed with lots of medicinal values. Garlic is a natural antiseptic, and help to prevent heart disease and cancer. Studies show garlic can reduce blood pressure, bad cholesterol and avoid blood clots which could potentially lead to heart attack or stroke. Garlic is an excellent source of manganese, vitamin B6 and vitamin C and selenium. It can suppress the growth of tumors and helps ward off most infections. Due to its strong smell, and for religious restrictions, some people do not eat garlic. If you do not have any restriction or aversion towards Garlic, add garlic in your daily menu and prevent any serious health problems. Garlic chilly powder Ingredients: Garlic cloves 10 to 15 Red Chillies 5 Nos Bengal Gram Dhal 2 tablespoon Urad dhal 2 tablespoon Salt 1 teaspoon Oil 1 tablespoon

Method: Put one teaspoon oil in a kadai and fry the dhals and red chillies separately. Remove the skin from garlic cloves and fry in a teaspoon of oil for one to two minutes. Cool it. Mix roasted dhals, red chillies and salt and grind to a coarse powder. Before removing add the garlic cloves and run the mixie only one round. Or remove the dhal chilli powder and add the garlic clove and pound it with a pestle. Can be taken with idli/dosa. While serving, add a teaspoon of gingelly(sesame) oil. Other Recipes: Keerai Poondu Masiyal Tomato Garlic Kuzhambu Garlic Chutney

Ginger
Ginger needs no introduction to Indian food. Ginger is native to India and China. It is added to almost all the Indian curries and gravies. It is an effective digestive aid. It increases the production of digestive fluids and saliva. It is also effective in curing both motion and morning sickness. It helps to relieve arthritis pain and stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. It contains a compound called gingerol which helps to lower blood pressure. It is also used in the treatment of asthma and other respiratory problems.

Ginger rice

Ingredients: Basmati Rice - 2 cups Onion Big - 1 No Fresh Ginger - 2 long pieces Ghee - 6 to 8 teaspoon Whole cardamom - 2 Nos Cashew Nuts - 10 Nos Saffron or kesari colour - little Lemon juice - 1 teaspoon Method: Soak the rice in water. Chop the ginger and slightly crush the cardamom and put both in a pot. Add eight cups water. Bring to boil. Allow it to reduce to half of its quantity. Strain it. In a cooker, put the ghee and fry the cashew nuts. Add onion and fry till it become transparent. Drain the water from the rice completely and add the rice and mix it gently. Add the boiled

ginger water (measure it. Should be four cups). Add saffron or kesar colour mixed with little milk. Add one teaspoon salt. Close with lid and cook for two whistle. Open it and add the lemon juice and mix gently. Serve with any spicy kuruma.

Goosberry-Nelli-Amla

The Indian Gooseberry known as Nellikkai in Tamil and Amla in Hindi is reputed to have the highest content of vitamin C. It contains more Vitamin C than orange, lime, guava or sweet lime. About 100 gms of the edible fruit contains about 600 mg of Vitamin C. 8.75 mg of natural vitamin C complex from Nellikkai is equivalent to 100 mg of the most commonly used synthetic vitamin C. It also contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. It helps in dilating the blood vessels and thereby reducing the blood pressure. It also helps reduce blood sugar in diabetics. It is a powerful antioxidant agent. It cures acidity, ulcer and improve appetite. It is very effective in treatment of Eye and Heart diseases, Diarrhea/dysentery and Hair loss. The tree is considered as a sacred tree in India. Above all, most important fact is the vitamin C content in Gooseberry does not diminish with cooking. So either go for a fresh fruit or cook it whatever way you like. Raw fruit is very sour when you bite it first but slowly you will get sweet taste when you munch it. Drinking water after munching the fruit is different sweet experience.

Instant pickle

Ingredients: Gooseberry - 5 Nos Turmeric Powder - 1/4 teaspoon Chilli Powder - 1/2 teaspoon Asafotida Powder - a pinch Fenugreek seeds - 1/2 teaspoon Gingelly Oil - 1 tablespoon Mustard - 1/2 teaspoon Salt - 1/2 teaspoon or as per taste Method: Pour two cups of water in a vessel and bring to boil. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes. Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and cut the goosebeery into lengthwise. Sprinkle salt, red chilli powder and asafotida powder and mix well. In a kadai put a teaspoon of oil and fry fenugreek seeds lightly. Remove and powder it. Same kadai pour the remaining oil and when it is hot add mustard. When it pops up add the gooseberry pieces and stir well. Stir fry for few seconds. Finally add the fenugreek powder, mix it once again and remove. It stays good for two to three days.

Jaggery vellam

Jaggery is unrefined whole sugar. It is processed in a natural way and it is 100% chemical-free. Raw sugarcane juice is boiled and simmered till the water content is evaporated and reaches a semi solid stage. Then it is poured over small moulds or to a big tray and then shaped into big size balls. The moulded jaggery is called Achu Vellam in Tamil. The big size balls are called Urundai Vellam also known as Mandai Vellam or Pagu Vellam. Jaggery contains natural goodness of minerals and vitamins and it is rich in Magnesium, potassium and iron. It is very useful in treating throat and lung infections. It also cures Cough,Indigestion and Constipation. Wherever possible, you can use jaggery instead of white refined sugar. Green gram okkarai

Ingredients: Green Gram Dhal 1 cup Rice flour cup Rawa cup Jaggery powdered 2 cup Ghee cup

Cashew Nuts 10 to 15 Coconut gratings 1 cup Cardamom Powder 1 teaspoon Method: Fry green gram dhal in a teaspoon of ghee till it becomes light brown. Pressure cook with two cups of water till soft. Fry the cashew nuts in a teaspoon of ghee and keep aside. Add cup water to jaggery powder and bring to boil. Strain it and keep aside. In a kadai put 2 to 3 tablespoons of ghee and fry rava till you get nice aroma. Then add rice flour and fry for a while. Add coconut gratings and fry for two to three minutes on medium flame. Now add the cooked dhal mashed well along with the jaggery syrup. Mix well. Stir continuously till all blends well and become thick. Now add the remaining ghee and stir once again till it leaves the sides of the vessel. Add fried cashew nuts and cardamom powder and mix well. Transfer it to a greased bowl.

Mint pudina

Pudina (Mint) leaves have lots of medicinal values. It is very effective in curing asthma, tonsilitis and joint pains. It also stimulates digestion and serves as a mouth freshener. Above all, it cools the body. You can add a spring of pudina leaves to fruit juices or even to your drinking water. Recipes: Pudina (Mint) Chutney Pudina Potato Curry

Pudina (Mint) Rice

Ingredients: Raw Rice - 2 cups Coconut Milk - 1 cup Big Onion - 1 Lemon Juice - 1 teaspoon Turmeric Powder - 1/4 teaspoon Salt - 1 teaspoon or as per taste To grind: Pudina leaves - 2 cups Coriander leaves - 1/2 cup Green chillies - 2 to 3 Nos Fresh ginger - 1" piece Garlic cloves - 2 Nos For seasoning: Oil - 4 tablespoon Cinnamon stick - 2 small pieces Cloves - 2 Nos Cardamon - 2 Nos Bay Leaf - A small piece Fennel seeds (Sombu) - 1 teaspoon Method: Wash and soak the rice in water for about 15 minutes. Chop the onion. Grind Pudina, Coriander leaves, green chillies, ginger and garlic to a fine paste. Put a pressure cooker on the stove and add the oil. When it is hot add cinnamon stick, cloves, cardamom, bay leaf and fennel seeds. Add chopped onion and fry till it become transparant. Add Pudina leaves paste, turmeric powder and salt and stir fry for few minutes. Drain the excess water from rice and add to the seasoning. Mix well. Add coconut milk and three cups of water (Total measure of coconut milk and water together should be four cups). Stir once again and close with lid. Pressure cook it for three whistles. When it is cooled, add lemon juice and mix gently. Garnish with few fresh Mint leaves and lemon wedges. Goes well with Carrot Kurma, Potato Peas Kurma

Note: Instead of ordinary rice, you can use Basmati rice. Also you can use ghee instead of oil or mixture of oil and ghee. If you do not want, you can omit coconut milk and cook only in water.

Mudakkathan keerai-winter cherry-cordispermum helicabacum

Mudakathan Keerai in Tamil is known as Indravalli in Sanskrit. Its botanical name is Cardiospermum halicababum and belongs to the soapberry family. It is a woody perennial climbing plant with large ornamental seed pods that resemble balloons. Hence it is called Balloon Vine in English. Originating from Tropical Asia, Africa and America, it is named as weed in some countries because of its past growing nature and obstructing sunlight to other plants. But in India, it is not growing in large (it grows only near river beds and other wetlands) and it is used as a herb in Ayurvedic and other Indian medicines for treating Gout , Rheumatoid arthritis, Skin diseases, Cough, Nervous disorders, Piles, Muscle wasting, Dysentery, Diarrhea, etc. Even though it has lot of medicinal values, it is not used in regular cooking because it is rare to find and tastes slightly bitter. However, in Tamilnadu, you will get this keerai fresh in the morning hours in the vegetable market. To reduce the rheumatic pain, Kashayam is very effective. To make Kashayam, put a handful of Mudakathan Keerai along with two cups of water, a tablespoon of jeera and a pinch of turmeric powder in a vessel and bring to boil. Allow to boil for five to ten minutes and strain it. Adding this keerai to ones diet at least twice a month will definitely help in curing joint pain. It tastes slightly bitter when fresh, but when cooked, you will not feel the bitterness. Normally, people make dosa with this keerai.

Recipe for Dosa: Ingredients: Parboiled Rice - 2 cups Mudakathan Keerai - 2 handful Salt - 1 teaspoon or as per taste Method: Soak the rice in water for about 4 to 6 hours. Wash and drain the excess water. Grind to a fine paste along with mudakathan keerai and salt. Add enough water to make the batter slightly thin.

Heat tawa and grease it with oil. Pour one big laddle of batter on the tawa and spread it round. Pour one teaspoon of oil around the corners and cook both the sides.

Tips: You 4 can prepare this dosa with ordinary dosa batter. For one big bowl of batter, grind two handful of Mudakathan keerai along with a pinch of salt to a fine paste and add to the batter. This way the bitterness of the keerai will also get reduced. Serve with Spicy Onion Chutney, or Garlic Chutney

Neem Flower veppam poo

Veppam poo is a must for the Tamil New Year Day. It is added to any one of the dishes which signifies, apart from the medicinal value, life's bitter part and it should be accepted. Normally Veppam poo is added to the mango pachadi. Veppam Poo Rasam is also another speciality. To prepare the dish, first pluck the white neem flowers from the stem, wash it and spread it on a paper towel. Let is dry in shade. Put a teaspoon of ghee in a kadai and add a handful of flowers and fry on a low flame till it is crisp. Cool it and powder it.

Veppam Poo Rasam(soup): Prepare Rasam and while seasoning add a teaspoon of fresh neem flower and fry for a while. Then add to the rasam. You can also add a teaspoon of veppam poo powder.

Onion
Shallots, also known as small onions, sambar onions or pearl onions are low in calories and free from sodium, fat and cholesterol. It also contains dietary fiber, vitamin C, vitamin B6 and potassium. Regular consumption of onions help to lower high cholesterol levels and high Blood Pressure. It is also effective in curing common cold, heart disease, diabetes, osteoporosis, and other diseases. In South Indian villages, people eat raw sambar onion along with curd rice in the morning. Actually the left over rice is soaked in water over night and next day morning, curd or buttermilk along with little salt is added to the soaked rice. This is called "Pazhayathu" or "Pazhaya Sadam" means old rice. People also eat the soaked rice without adding anything along with raw onion and drink the water in which the rice is soaked. It will be filling and cool the body. Use sambar onion in your dishes wherever possible, especially all types of sambars.

Fenugreek curry venthaya kulambu

Ingredients: Tamarind lemon size Sambar Onion 10 Nos Sambar powder 1 tablespoon (heaped) Turmeric powder teaspoon Salt 1 teaspoon Gingilly oil 2 tablespoon Mustard teaspoon Fenugreek seeds 1 teaspoon Bengal gram dhal 1 teaspoon Curry leaves few Method: Soak tamarind and salt and in water and squeeze out the juice completely by adding water little by little. The tamarind juice should be at least 3 cups. In a kadai put the oil and when it is hot add mustard. When it pops up add Bengal gram dhal. When it turns light brown, add fenugreek and fry till it become light brown. Keep the flame to very low. (Otherwise fenugreek will become black and taste very bitter).

Cut the onion into small pieces and add along with curry leaves. Fry till onion turn transparent. Now add tamarind juice along with sambar powder and turmeric powder. Stir well. Allow to boil on a medium flame till it thickens.

Oatmeal
Everyone knows that Oats is one of the healthiest cereals. Studies have shown that daily consumption of a bowl of oatmeal can lower blood cholesterol. Oatmeal may reduce the risk for type 2 diabetes and reduce high blood pressure. Oatmeal contains lot of vitamins, minerals and antioxidants. It is a good source of protein, complex carbohydrates and iron.

We normally make porridge. It is a quick recipe. Boil two cups of water. When it starts boiling, add one cup of oatmeal and stir continuously for two to three minutes. Then add a cup of milk with a teaspoon of sugar. Garnish with any cut fruit pieces. You can make the above porridge without adding sugar. Instead you can add a pinch of salt and pepper powder. Tired of taking the same porridge. Then try the following Oatmeal Recipes for variation: Oats Uppuma Oatmeal Dosai

Bitter gourd-karela

The bitter gourd has excellent medicinal values. It contains vitamin A, B1, B2, C and minerals like calcium, phosphorous, iron, copper and potassium. It helps purify blood tissue, enhances digestion, and stimulates the liver. The bitter gourd is used in the treatment of diabetes to lower blood sugar levels. Its regular use prevents many complications such as hypertension, eye disorder, etc. It increases body's

resistance against infection. Because of its bitter taste, people do not like to cook this. Keeping in mind the health benefits it provides, we should add this vegetable at least once in a week. Please visit www.kamalascorner.com

Bitter gourd - fry

Ingredients: Bitter gourd 4 Nos Ginger/garlic paste 1 teaspoon Red chilly powder - 1 teaspoon Coriander powder 1 teaspoon Garam masala - teaspoon Omam (Ajwin) powder teaspoon Besan flour 4 tablespoon Rice flour 2 tablespoon Corn flour 2 teaspoon Lemon juice 1 teaspoon Salt 1 teaspoon Oil for deep frying

Method: Wash and slice the bitter gourd lengthwise. If the bitter gourd is big, then cut it into two and then slice it lengthwise carefully. Do not remove the seeds unless it is too hard. Add all the above ingredients except oil. Mix everything together gently and ensure bittergourd coated well with the ingredients. Keep this aside for 5 minutes. Heat little oil in a kadai. When it is hot, drop the pieces seperately. Fry it in medium flame until they become golden brown and crispy.