kullanulagam

No area of the hospital requires more careful control of the aseptic condition of the environment than does the surgical suite. The systems serving the operating rooms, including cystoscopic and fracture rooms, require careful design to reduce to a minimum the concentration of airborne organisms. The greatest amount of the bacteria found in the operating room comes from the surgical team and is a result of their activities during surgery. During an operation, most members of the surgical team are in the vicinity of the operating table, creating the undesirable situation of concentrating contamination in this highly sensitive area. Operating Rooms. Studies of operating-room air distribution devices and observation of installations in industrial clean rooms indicate that delivery of the air from the ceiling, with a downward movement to several exhaust inlets located on opposite walls, is probably the most effective air movement pattern for maintaining the concentration of contamination a...

Ingredients : Seasm Seeds – ½ tsp , Poppy Seeds – ½ tsp Coconut – ½ , Coriander Seeds – ½ Salt – to taste , Potato – 2 nos Curd – 1 tablespoon , Garlic – 10gms Onion – 4 nos , Tomato – 2 nos Sprouts – 50 gms , Coriander leaves – 2 springs Oil – 4 tablespoon , Bread – 8 Slices Ginger – 10gms , Garam Masala – 1tsp Chilli Powder – to taste , Chiwada & Shev – 50 to 100 gms Method : Soak the sprouts 24 hr. before you make missal Boil Peal & keep the potatoes aside Grind together Ginger, Garlic, Popy Seed, Seasm seeds, Coconut Coriander Seeds, Coriander Leaves into fine paste. Fine chop onion and tomato. Take vessel and heat oil, add chopped tomato, onion, garam masala powder, chilli powder & then add grinded masala. Fry well till it leaves oil. Leave water from sprouts & add to fry masala, add fresh water, add salt to taste & cook well. To Serve : Take bowl add small cubes of boil potato Top with shev and chiwada add prepared sprout curry to it. Garnish with chopped o...

Pamban Swamigal was born on Pamban near Rameswaram for Mr. Sattappa Pillai and Mrs. Sengamala ammai in the year 1850. The name given to him by his parents was Appavu. Basically Appavu was a quick learner and one day he went to Naganathar Temple he saw a Sivanadiyar continuously chanting “Siva-Siva”. On seeing it he exclaimed and he also began to chant the same from that time continuously for three days. After 3 days he got an intention to read Murugan Bakthi books. At that time a devotee told him that Lord Muruga and Lord Siva are same and Appavu believed it strongly. At that time he got the Kandar Sasti Kavacham (by Devaraya Swamigal) book and he started the parayana of Kandar Sasti Kavacham. He studied it in the given manner like he read it 36 times a day (oru naal muppataruru kondu…). One day when he was at his coconut garden he started to write stotras on Muruga as a fruit of the parayana of Sasti Kavacham starting with the sentence “Gangayai sadayil Parithu…”. It is believed that ...

Ingredients Tomato - 5 Nos Tur Dhal - 1 Cup Mirchi Powder - 2 1/2 tsp Pepper - 1 tsp Salt - 1 3/4 tsp Coriander Leaves - small bunch Method 1. A Cup of Tur Dhal in water and steam it in a pressure pan. 2. Cut the tomatoes ino small pieces (Preferably 4-6 small pcs) into the water. 3. Add mirchi powder and salt into the water contaning cut tomatoes. 4. Allow it boil for about 5-10 Minutes till the tomatoes have almost become soft and tender. 5. Mash the Dal and add it to the Tomato Puree. 6. Allow for boiling for 5 Minutes. 7. Garnish with mustard seeds spluttered in cooking oil. 8. Garnish with rasam with corriander leaves and leave it covered for the flavour to be retained.

Ingredients: Tur Dhal - 1 Cup Red Chilli - 4 Nos Pepper - 1/2 spoon Salt add to taste Asafoetida - 1 pinch Curry Leaf - 1 Arc Procesdure: Add all items in the fry pan /sauce pan and roast that they become golden brown. Then grind it till it becomes fine powder. Then you have the delicious paruppu podi ready to eat with the steamed rice

If you are having the problem of the tummy or excess fat around the stomach area. This could lead to problems the health leading to obesity. This also leads to increment in the blood pressure and may even lead to variation of the heart functioning. We can reduce the stomach fat by the following steps as below : Do exercise regularly Plan good diet Do not skip the breakfast Ban on Salty Food In this deliberation, we shall look at the be the exercising practices which is to be done regularly to ensure the burning of the calories. Start with warming up exercises, which will help in the good flow of the blood to the various parts of the body. After which we can start with the stretching of the arms and legs, by taking the hands with the palms inwards pointing upwards and feet close together and breathe in and try to touch to the feet and hold there for 10-15 seconds , then breathe out and go back to the original position. You can do this for 10 times which help in the stress on the stomac...

Ingredients : 2 Cups milk 1 Packet falooda Vermicilli 2 tsp Rose water 1/2 tsp Soaked tulsi seeds Procedure Boil the vermicilli in water for 20 minutes. Drain the excess water. Boil it in little milk over medium heat for 15 minutes. Add ice to cool the boiled Vermicilli. Put the Vermicilli in glasses. Add rose water. Also add soaked tulsi seeds. Pour in milk and add ice. Top it with a scoop of vanilla ice cream. Delicious Falooda is ready.