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DASA PUSHPAM (Ten Sacred Flowers)

It is a mixture of ten sacred flowers having many curative properties. More than flowers the entire plant is considered in this group and is widely used in ayurveda.The herbs are used effectively in home remedies because of their medicinal properties and their ability to cure in a natural way. Women of Kerala wear these herbs on the month of Karkidaka as it is said to benefit their health. The position of sun has a great influence on the atmosphere and health of living beings. The movement of sun from north to south is termed as the uttarayana period and the movement from south to north is called dakshinayana period. According to the Malayalam calendar the month of makaram to midhunam marks the uttarayana period and karkidaka to dhanu is dakshinayana period. The month of Karkidaka is supposed to be a period in which diseases are more prominent and the body has little resistance against diseases. Hence the use of these herbs with huge curative properties during the month of Karkidaka has its own significance. A detailed description of the herbs is given below.

1. Mukkutti (Biological Name- Biophytum Sensitivum)

Family- Oxalidaceae

The plant belongs to the family Oxalidaceae. It is a flowering perennial herb which thrives well in tropical and sub tropical climate. The plant has a very short unbranched stem and the pinnate leaves with small leaflets on either side arise from the tip of the stem. Flowers occur in and are pale yellow to orange in colorwith five petals .Seeds is enveloped by a stiff and flexible fleece. The plant propagates by means of seeds.

The plant is believed to posses many medicinal properties. The herb has astringent, antiseptic, antipyretic and diuretic properties. According to ayurvedathe herb has tikta and kasaya rasa lakhu and rooksha guna and ushna veerya. The herb is known to pacify Kapha and pitta. It is used to treat conditions like arthritis, sprain, stiff neck etc. It is one of the herbs which is given to women after delivery because of its ability to clean the uterus .It is also used in cases of heavy bleeding in women. A paste made of the leaves mixed with butter milk is used in cases of diarrhea. The whole plant is crushed and the juice mixed with honey is administered in cases of cough and chest congestion.

2. Poovam kurinnila (Biological name- Vernonia Cinerea)

Family- Asteraceae

Vernonia Cineria is a terrestrial annual herb. The plant has erect and cylindrical stems. Leaves are ovate or lanceolate. The flowers are either white or purple in color and occur in small head inflorescence. The plant grows in waste lands, open fields and road sides. New plants grow from the seeds which are dispersed by wind. Vernonia Cinerea is often known as poor man’s herb. According to ayurveda the herb has tikta rasa, rooksha guna and ushna veerya.

The herb is know to pacify vata and pitta. The whole plant is useful and has got many curative properties. It is used to cure tonsillitis, stomach ailments etc. the plant is crushed and the juice is made to a decoction by boiling with water which is used to treat fever. The juice extracted from the leaves is mixed with cow’s milk and is used to treat conjunctivitis. A decoction made out of the roots cures swellings and inflammations. The juice is also effective in treating poisonous insect bites. It is also capable of purifying the blood. The seeds contain fatty oil which is used as an anthelmintic. It is also beneficial in flatulence and intestinal colic. The herb is used to cure problems related to skin like leucoderma and other skin diseases.

3. Muyal Cheviyan (Biological name- Emilia Sonchifolia)

Family- Asteraceae

Emilia sonchifolia belongs to the family Asteraceae. It is commonly known as cupid’s shaving brush. The plant requires well drained soil and is drought resistant once they are established. It is an annual herb with weak or erect stems. Leaves are ovate or obovate. The plant flowers from July to October. The flowers are lavender, purple or pink in color. It occurs in open fields and waste lands. It contains calcium, phosphorous magnesium, sodium and potassium. It contains vitamins like riboflavin and niacin. The herb is used as a folk medicine. According to ayurvedathe plant has katu, kasaya and tikta rasa, lakhu and grahi guna healer sheeth veerya.

The plant pacifies Kapha, vata and is effective in treating fever, tonsillitis; juice is a natural for eye diseases. It is also good in conditions like worm infections and allergy. Whole plant is crushed and the juice is extracted and is used to cure intestinal worms. The paste of the plant is useful for bleeding piles. A decoction of the plant is good in bringing down fever. The herb is useful in treating cough and bronchitis. Applying a paste on the thyroid region helps to cure the swelling in is sometimes used in cases of diabetes.

4. Karuka (Biological Name- Cynodon Dactylon)

Family- Poaceae

The plant belongs to the family Poaceae. The plant grows in warm climate all over the world. The plant has creeping stems bearing roots at the nodes. It grows and forms a dense mat helping to prevent soil erosion. The leaves are grayish green in color and flowers are very small and are in spikes. The grass is considered important in Hinduism and is dedicated to Lord Ganesh. It symbolizes purity andprosperity. It contains crude proteins, magnesium, phosphorous, calcium, sodium and potassium.

The plant has antiviral and antimicrobial properties. The plant has been suggested for treatment of urinary track infections, skin diseases, blood disorders, dysentery and prostatitis .Recent studies shows that the herb is able to reduce blood sugar level in blood. The juice is cool, sweet and palatable and is nutritious. The whole plant is medicinal and used externally and internally. The plant extract is used to relieve discomforts caused due to phlegm. The cooling property of the plant enables it to mitigate thirst and burning sensation. It works as a detoxifying agent when taken in empty stomach. The herb mixed with curd is used in leucorrhea. It helps in curing minor cuts and wounds. In general it is a good tonic for the body.

5. Nilappana ( Biological Name- Curculigo Orchioides)

Family- Amaryllideceae

The plant is a perennial herb which belongs to the family Amaryllidaceae. It occurs commonly in temperate climate and is commonly seen in south India. The plant is widely used in folk medicine. The rhizome of the plant is used for medicinal purposes. The herb has madhura and tikta rasa a, guru guna and sheeta veerya. It increases kapha and reduces vata and pitta.

It is used in digestive, respiratory, urinary and reproductive problems. The herb is found to be beneficial in cases of cough and asthma. It works and a stimulant and aids digestion. It is also used in cases of vomiting and diarrhea. The herb is widely used in treating erectile dysfunction and to increase the sperm count. The plant is beneficial in treating piles and blood related disorders. It is also good in skin related ailments.

6. Kaiyyonni (Biological Name- Eclipta Prostrata)

Family- Asteraceae

Eclipta alba which is commonly known as Bhringaraj and kayyoni belongs to the family Asteraceae. It grows in moist places and has week steams. Flowers are white in color.The whole plant is considered of medicinal value. It is useful in cases of Kapha and vata imbalances. It is effectively used in treating conditions like premature graying and hair fall .Regular application of oil prepared using this herb renders the hair black and luxuriant. It acts as a powerful liver tonic and is also useful in jaundice and spleen disorders. It is also used against anemia and eye diseases .The extract of Eclipta and honey is used in cases of respiratory congestion. It is also used to enhance the memory and as an anti ageing agent. It is also effective in treating minor burns and cuts.

7. Vishnukranthi (Biological Name- Evolvulus Alsinoides)

Family- Convolvulaceae

The herb belongs to the family Convolvulaceae. It is an annual creeper and grows in open grassy places throughout India. The leaves are small and are covered with fine hairs. The plant pacifies pitta and is katu and tikta in rasa, rooksha and teekshna in guna and ushna in veerya. The flowers are blue in color. The fruits appear in small capsules.

The herb has astringent properties and is believed to improve intelligence and memory power and is considered as a brain tonic. It is also considered as a pshycostimulant and tranquilizer. The herb is used externally and internally. The juice of the plant stimulates appetite and is also used as a mild laxative. It is effective in treating premature graying and falling of hair. A decoction of the herb with cumin and milk is found to be beneficial in cases of fever. In general it works as a good tonic for the body.

8. Cheroola (Biological Name- Aerva Lanata)

Family- Amaranthaceae

The plant is a woody, perennial herb belonging to the family Amaranthaceae. It is a common weed and grows widely in plains. It has tikta rasa, lakhu and snigda guna and sheeta veerya. The plant is known to pacify pitta.

The plant is said to posses’ diuretic properties and is used as an anthelmintic. It is used to cure sore throat. The herb consists of phenol acids and alkaloids. Roots are used in headache. The leaves are also used as a vegetable.

9. Thiruthaali (Biological Name- Ipomoea Sepiaria

Family- Convolvulaceae

The plant belongs to the family Convolvulaceae.It is a small climbing herb with a bell shaped flower. The plant posses cooling and aphrodisiac properties. Juice of the plant is used as a diuretic and deobstruent. The juice is also used as a herbal shampoo. It is also used as an antidote for arsenic poison.

10. Valli Uzhinja (Biological Name- Cardiospermum Halicacabum)

Family- Sipindaceae

The plant is a perennial climber with dentate leaflets and small white flowers. Fruits are covered with a bladder and the seeds are globose. It is well known for its huge curative properties. The plant extract has anti-inflammatory and analgesic properties. It is used in treating earaches and in relieving swellings. The juice is also used in curing minor wounds. The juice is said to reduce obesity. The herb is also used in hair oil preparations to reduce dandruff and for darkening the hair. The herb also has laxative properties.

Engineers are Impossible, they can prove anything

Engineers are Impossible, they can prove anything

Prove 2 / 10 = 2

Art student : Out of syllabus

Commerce student : Question hi galat hai

Medical student : it?s strange yaar, ye kaise ho sakta hai?

Engineering student : it is very easy

TWO / TEN

= WO / EN

(W=23rd letter, O=15th letter,

E=5th letter & N=14th letter)

= 23+15 / 5+14

= 38 / 19

= 2

Engineer never ask?

Ans kya hai?

They only ask, ans Kya lana hai.

That's Engineering... :)

Kayakalpa -science of rejuvenation

Kayakalpa is the science of rejuvenation. The Charaka Samhita says that the rishis (sages of yore) returned to their original abodes in the mountains, after having lived an urban life for a considerable amount of time. The mountains offered them solace and comfort, especially after hectic, erratic, and luxurious urban life, whose evils weaned them away from Mother Nature. The calm serene, rejuvenating atmosphere of the mountains and their wilderness lured them back to a quiet life.

Kayakalpa is a combination of two words, Kaya meaning body and kalpa meaning rejuvenation or the medical treatment of the sick. The Sushrutha Samhita says that the Gods created soma to prevent the death and decay of the body. For the practice of Kayakalpa, a special structure is constructed which has an inner chamber surrounded by seven walls. This is built at a site protected from all climatic conditions and external influences. Attendants, helpers, and medicines should be acquired before the patient is administered the somarasa. Then at an auspicious hour, on an auspicious day, marked by favorable astral combinations and calculations, the person desirous of undergoing the treatment should enter the innermost chamber. The person is administered only after cleansing the system thoroughly with purgatives and having adhered to proper diet restrictions. At this stage the juice is extracted from soma plant with a golden needle in a golden vessel. The juice is then given to the patient.

The patient is expected to be in the inner chamber for the next eight days, during which the person has to observe paramount duties of truth, non-violence, detachment to possessions, and celibacy, along with minor duties such as cleanliness, happiness, austerity, self-study, and thoughts of God. The diet consists mainly of cow milk, which is boiled and cooled and is given only at specific times.

When the patient digests the somarasa, he undergoes a spate of vomiting. This continues for about seven days and all the impurities that have been accumulated over the years are expelled from the body. This elimination takes place in the form of worms, blood, mucus, loose stools etc. In this manner the whole body is thoroughly cleansed.

At the end of seven days, the patient loses weight and becomes completely withered. The skin looks chapped and cracked and the teeth, nails and hair begin to fall off, though the vital spark is retained by the potency of somarasa. On the eighth day, the patient is bathed in milk and covered with sandal paste. From then on, the muscles symmetrical, hard, and strong, as clear as diamonds. This happens around the 17th of 18th day. Fixed, glossy, and coral colored nails begin to grow and so will the hair. New skin will assume the soft hue of a lotus.

The patient is then moved into the second chamber for the next ten days. The diet is gradually changed, though it is still regulated. The patient should not however, contemplate himself in the mirror and should follow the duties mentioned earlier.

After the entire treatment, the patient is allowed to resume normal life very gradually. The patient can now enjoy a new and youthful body. Such a person is protected against the negative aspects of fire, water, poison, weapons and so on. The person will also develop great muscular energy.

Onam

Onam is the most important harvest festival of Kerala, corresponds with the Malayalam New Year, Chingam. It is the festival, which the keralites celebrate unitedly without the difference of caste and religion. it is an attraction for thousands of people within and outside the state. Ranging from four days to ten days, all the activities during this season are cantered around worshipping, music, dances, sports, boat races and Onasadhya. It is celebrated in the Malayalam month Chingam (ending of August and beginning of September). This year it falls on 11 September 2008. Onam is a harvest festival, and celebrates the bounty of nature after a year of hard labour.

Onam is a celebration of Ten days. People put flower mats in front of their houses, to welcome the King. There will be competition for the laying of flower mats; Keralites all over the world will be celebrating these ten days will pomp and gaiety. They will wear new dresses, will be visiting almost all temples which they can, they will be performing lot of dances like Thiruvathira kali Thumbi Tullal etc. to name a few and the most important thing is the grant lunch they will be having on the Thiuruvonam day. Which is also called the Fourth Onam. Whatever may happen they will not miss the Grant lunch. There is a saying in Malayalam that "Kanam Vittu Onam Unnanam" which means, "We should have the Thiruonam lunch even if we have to sell all our properties". They give that much importance to the lunch on the Thiruonam day.

Legend

(King Mahabali)

A long time ago, an Asura (demon) king called Mahabali ruled Kerala. He was a wise, benevolent and judicious ruler and beloved of his subjects. Soon his fame as an able king began to spread far and wide, but when he extended his rule to the heavens and the netherworld, the gods felt challenged and began to fear his growing powers. Presuming that he might become over-powerful, Ad i, the mother of Devas pleaded with Lord Vishnu to curtail Mahabali's powers.

Vishnu transformed himself into a dwarf called Vamana and approached Mahabali while he was performing a yajna and asked for alms. Pleased with the dwarf Brahmin’s wisdom, Mahabali granted him a wish. The Emperor's preceptor, Sukracharya warned him against making the gift, for he realized that the seeker was no ordinary person. But the Emperor's kingly ego was boosted to think that God had asked him for a favour. So he firmly declared that there is no greater sin than going back on one's promise. He kept his word.

The Vamana asked for a simple gift — three paces of land — and the king agreed to it. Vishnu in the guise of Vamana then increased his stature and with the first step covered the sky, blotting out the stars, and with the second, straddled the netherworld. Realising that Vamana's third step will destroy the earth; Mahabali offered his head as the last step.

Vishnu's fatal third step pushed him to the netherworld, but before banishing him to the underworld Vishnu granted him a boon. Since he was attached to his kingdom and his people, he was allowed to return once a year from exile. Onam is the celebration that marks the homecoming of King Mahabali. It is the day when a grateful Kerala pays a glorious tribute to the memory of this benign king who gave his all for his subjects.

Onasadhya

Onasadhya is the most delicious part of the grand festival called Onam. It is considered to be the most elaborate and grand meal prepared by any civilisation or cultures in the world. It's a feast which if enjoyed once is relished for years.

The Meals:

Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.

Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.

The food has to be served on a tender Banana leaf, laid with the end to the left. The meal is traditionally served on a mat laid on the floor. A strict order of serving the dishes one after the another is obeyed. Besides, there are clear directions as to what will be served in which part of the banana leaf.

These days Onadaya has toned down a little due to the urban and hectic living style. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. At that time three banana leaves were served one under the other to accommodate all the dishes. How exactly they were accommodated in the tummy..is a food for thought!

How is it Served:

There is a distinct order of serving the the grand feast of Onam. Pappad or Pappadum is to be served on the extreme left. On top of the big pappadum banana is served. The banana can be 'Rasakadali', 'Poovan', 'Palayankodan'. From the right pappad - salt, banana wafers, sarkarapuratti fries are served. After this, ginger lime and mango pickles are served. Next comes 'vellarika', 'pavakka', beetroot and 'ullikitchadi'. 'Kitchadi' made of pineapple and banana splits or of grapes and apple is served along with this. On the right, 'cabbage thoran' is served. Then comes a thoran made of beans and avil followed by bread and green peas mix 'thoran'. The meal will be complete with the 'avial' and 'kootu curry'.

Rice is served when the guests seat themselves and just two big spoons is considered enough. After this 'parippu' and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by 'Kadala Payasam'. This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

Hold on...Be a little patient....you need to wait a little before you start gorging the lip smacking meal. There are some rituals which need to be followed. First full course meal is served for Lord Ganapathi in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.

More About the Meal:

For a better understanding of the Onasadhya meal let us now go through all the dishes in a little more detail. If that temps you too much, take a look at the recipes section and enjoy your Onam whenever you want.

Erissery

This is either prepared from pumpkins/red beans or from yam and raw bananas cubes. The spices used in this include split green chillies, ground coconut, cumin seeds, turmeric and red chillies. Erissery is seasoned with mustard seeds spluttered in oil. This is a main stay for the occasion, though not very popular these days.

Kalan or Pulisseri

This is prepared from buttermilk. Ingredients consist of sliced plantains called nenthra-kaya and yams or chena. These are boiled in water with salt and chillies. It is flavoured with ground coconut and mustard seeds spluttered in oil. Some even add cucumber cubes to Kalan.

Olan

Olan is prepared from sliced cucumber and brinjal. Sometimes pulse is also added. They are boiled in water with salt and no chillies. When properly boiled, some fresh coconut oil is poured. The dish is seasoned with flavour kariveppila (curry leaves).

Aviyal

This is kind of a mixed vegetable as all sorts of available vegetables are added to it. All vegetables are first boiled in water with salt and chillies. Tamarind and well ground pulp are added at proper time. Aviyal is flavoured with coconut oil and Kariveppila.

Thoran

Thoran is prepared by slicing beetroot and several other vegetables into very small pieces. These are then boiled in water with some salt and chillies till all the water dries up. Water can also be strained away. For seasoning, ground coconut pulp and mustard fried in coconut oil is used.

Mulakoshyam

This resembles olan. It is a special Onam delicacy from the state of Kerala and has been recently added to Onam Sadhya.

Koottukari

This is a curry consisting of a variety of vegetables and some Bengal gram. It differs from Aviyal as it does not contain tamarind.

Sambar

This is an extremely popular recipe from South India and relished by the whole of India. It consists of dal and a variety of vegetables like brinjal, drum-sticks, pavakkai (bitter gourd), etc. All vegetables are first boiled in water with salt and chilies. Tamarind is also added to enhance the taste. Other spices like coriander, cumin seed etc. are fried in oil and powdered. Sambhar is flavoured with mustard seeds and asafoetida.

Pachchati, Kichchati

These are types of curry consisting chiefly of cucumber, mustard and sour butter milk or curds. In Kichchatim, young and tender cucumber is added

Rasam

This lip smacking recipe is prepared from tomatoes treated with tamarind juice. It is seasoned with bay leaves and mustard seeds spluttered in oil. Some people take rasam with rice. Rasam also helps in digestion.

Paayasam

This is an extremely delicious dish and is a sort of pudding. It is prepared from boiled potatoes mixed with molasses and coconut milk. The mixture is flavoured with spices. There is another type of payasam called 'Pal Payasam' in which rice is boiled with milk and sweetened with sugar.

Prathaman

There is a whole variety of Prathamans such as ata, pazham, parippu and palata prathamans.

Beverages

A special drink is prepared for Onam in which water is boiled with a combination of cumin and dried ginger (chukku). This is beneficial from health point of view.

Upperi or Chips

Upperi is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oil to a crisp condition.

Pickles (Achaar)

These are prepared well in advance of Onasadhya. Pickles are chiefly made from mango, lemon, ginger, chillies and curry naranga.

Pappads (Pappadam)

These are prepared from black grams and are fried in oil. Pappadams are usually served in three sizes - small, medium and large.

Fruits

Chiefly plantain fruits of various kinds are served along with other articles of food at meals.

flower Mats ( Attapookalam)

Pookalam is an intricate and colourful arrangement of flowers laid on the floor. Tradition of decorating Pookalam is extremely popular in Kerala and is followed as a ritual in every household during ten-day-long Onam celebrations.

'Pookhalam' consists of two words, 'poov' meaning flower and 'kalam' means colour sketches on the ground. It is considered auspicious to prepare Pookalam, also known as 'Aththa-Poo' during the festival of Onam.

People believe the spirit of their dear King Mahabali visits Kerala at the time of Onam. Besides making several other arrangements, people, especially adolescent girls prepare elaborate Pookalams to welcome their most loved King.

Life is wasted on the living.......................

You don't enjoy life until you're dead. Once you're dead, it doesn't really matter, so, you know, it's kinda a waste of life to have life during the time you're living. You just need to be out there, do stuff. Enjoy life.