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All of us know the history of Maida. We also know why Maida was first used. Let me start my answer with a little explanation, though.

Due to the shortage of wheat during the Second World War, food made by Maida flour became widely spread in Tamil Nadu.Some of the wastes of wheat and flour of the cassava tuber are used for making the maida that time. Even today, When the wheat is not wid
ely available, cassava flour and some chemicals used for making the maida. The Paratha made using Maida flour became very popular.

One of the main reasons for the popularity of Paratha was the easily available, taste, and the way it was made.Particularly it becomes popularity among women, as they can't make the perfect at home and easy to buy them when the food is not cooked.

The kurma (the salna) served with paratha taste, sticks in the tongue when the parotta is eaten with it. That is why we cannot leave eating paratha. Sowe are easily addicted to it.

We make a wide variety of food products through raw material, Maida. For examplecakes made on our birthdays are made by Maida.

How is Maida made?

Finely ground wheat flour will be in slight yellow in color. It is bleached with a chemical called benzoyl peroxide. This is called Maida.

Benzoyl peroxide is a chemical, and we have in our hair dye. This chemical along with the protein is one of the most important causes of diabetes.

Alloxan is also used to smooth the flour to make soften dough. This Alloxan is used to create diabetes in rats in the labs.

Maida has no fiber. Food which does not have fiber will reduce our digestive power. So the things made in Maida are not suitable for our body. They can also cause digestive problems.

There are no significant health benefits or vitamins in maida. So this is not going to benefit the children growth. Therefore, it is best to avoid food items made with maida for the kids. Especially cakesbiscuits, bakery items.

Biscuits made with maida slow down children's appetite. If you trust, eat four biscuits equals to one cup of milk as shown in the ad, then child's condition is awful.

Countries such as the European Union, London and China have banned the sale of Maida-made goods. RecentlyKerala state in India also started raising awareness about Maida products.

When we eat things made of maida, there is a risk of diseases such as kidney stones, heart disease and diabetes.

India is the biggest business market for commercial companies. We are all just a consumer like goats, who believe in what they say in the ad and eat.

There are many government departments for food products in all the countries. They can take care of making awareness and ban these kinds of products, perhaps they understand that we are human beings.

Usually, the taste of the food varies depending on the type of vessel we are using. The taste of the food made from aluminum pan differs from that of the silverware. Similarly the food made from clay pot tastes very well than all other vessels. 

Clay pot getting popular in terms of taste.

However, I will share a few things about how the flavor of the dish enhanced.

1. Vegetables and greens that are cooked in clay pots retain its nutrients without being wasted, and its color remains unchanged.

2. When cooked in clay pots, it absorbs the heat of the oven/stove and keeps it on for a long time. Food is being cooked in the absorbed heat. This will make sure the food cooked even or uniform and improve the taste of the food.

3. Even though the heat is well absorbed, the outside is not overheated. This makes it easier for us to handle the cookware easily.

4. As clay pot using absorbed heat to cook the vegetables or other recipes, we do not need to be kept in the stove until they are completely cooked. It may be unloaded a little earlier and close with the lid. After 10 to 15 minutes, food will be cooked automatically. This way we can save cooking gas.

5. Foods cooked otherly than pottery, should be taken immediately and store in hot packs for retaining the heat for some time. But when we cook in earthenware, it stays hot for a long time.

This is the reason for the taste.

Try cooking ordinary wheat brine upma and fish curry, the pepper chicken and the pepper mutton curry in clay pot. Its flavor is in next level.

Post comments if there are mistakes.


When the egg is spoiled, the decomposition becomes. So the molecules in it turn into gas.

As everyone thinks, should there be gas in it, the spoiled eggs are floating? But it doesn't. The gas is discharged through the microscopic holes in the eggshells. This will reduce the density of the egg. So it starts floating. Good eggs submerge in water.

Some eggs will be spoiled even if there is an expiration date. The reason for that is too much heat.

Well, you are going to a super market. Will you take a tumbler with water in it to test good eggs?You can't right? There is a way to check good eggs. Keep the egg in your ear and gently shake it. If you hear too much water, it means that egg is spoiled.

A calorie is a unit of energy. In nutrition, calories refer to the energy people get from the food and drink they consume, and the energy they use in physical activity. Calories are listed in the nutritional information on all food packaging. Many weight loss programs center around reducing the intake of calories.

An average woman needs to eat about 2000 calories per day to maintain, and 1500 calories to lose one pound of weight per week. An average man needs 2500 calories to maintain, and 2000 to lose one pound of weight per week. However, this depends on numerous factors. These include age, height, current weight, activity levels, metabolic health and several others

Lets see how much calories we have in south Indian food items.

Vegetarian food and its calories
Tamarind Rice - 150g - 415 calories
Vegetable makkani - 150g - 130 calories
Paneer kalimirch - 150g - 346 calories
Parotta - 1 - 80 calories
Chappathi - 2 - 80 calories
Curd rice - 300g - 433 calories
Bisibelabath - 300g - 535 calories
Papad - 1 - 160 calories
Salad - 5 pieces - 60 to 70 calories
Curd pachadi - 80 ml - 112 calories
Gulab jamoon - 40g - 143 calories
Paneer / Butter - 100/60g - 110 to 150 calories
Vegetables side dishes (Aloo gobi, Aloo mutter etc..) - 150g - 306 calories
Sambar - 150g - 199g
Garlic Rasam- 150g - 36 calories
Banana poriyal - 100g - 353 calories
Bottle gaurd - 150g - 415 calories

Dry sweets - 1 pieces or 60 to 80g - 100 to 130 calories
Kheer/ Payasam - 100g - 95 to 120 calories
Salad - 5 vegetable’s pieces - 60 to 70 calories
Fried Rice / Bisebelabath / Vegetable pulav / Vangibath - 100 or 60 g - 75 to 100 calories
Fryums - 5 pieces - 100 calories
Stuffed Parota - 2 - 110 calories
Vegetable soup without cream-100g - 30 to 50 calories
White rice - 60g - 55 calories
Dal/grams products - 60g - 50 to 70g
Rasam - 100ml - 30 calories
Sambar (1 or 2 vegetables) - 100g - 60 calories
Vegetable kootu - 60g - 80 to 100 calories
Curd - 100g - 112 calories
Butter - 100g - 56 calories
Pickle - 1 spoon - 7 to 9 calories
Papad fried - 1 - 160 calories
Jeera pulav - 150g - 388 calories
Jilebi - 100g - 380 calories
Vegetable noodles - 150g - 316 calories

Non veg items
Egg fried rice - 1 plate or 200g - 340 calories
Egg masala - 150g - 343 calories
Garlic chicken - 150g - 314 calories
Chicken Briyani - 1 plate or 200g - 470 calories
Mutton briyani - 1 plate or 200g - 450 calories
Kadai chicken - 200g - 350 calories
Chicken hydrabad - 1 plate or 200g - 700 calories
Chicken lollypop- 1 piece or 60-70g - 100 calories
Chicken chilly fry - 200g - 300 calories
Egg omelette - 1 - 130 calories
Egg and plate curry - 200g - 300 calories
Fish Fry - 100g - 240 calories
Fish curry - 200g - 460 calories
Egg burji masala - 150g - 258 calories


The Food safety and Quality Commission of India has tested 6,432 milk samples from 1,103 cities across the country.

Pawan Agarwal, chief executive officer of the commission, speaking on the results of the study!

When testing 6,432 milk samples across the country, he said the unwanted chemicals and pesticides mixed with cows fodder and provided to cow. In addition, he added that it is high in fats and sugars. Considering all this, 38 percent of processed milk is non-standard.

As such, there is a deadline for milk to be produced according to the rules. He said that if the inferior milk is produced in violation of the norm, strict action will be taken.


Biriyani also known as biriyani, birianibirani or briyaniis a mixed rice dish with meat or vegetables. This is the very popular dish among the Muslims. Still Muslim biriyani is popular which is made during the festivals and marriages. It is made with Indian spices, ricemeat (chicken, goatbeeflamb, prawn, or fish), vegetables or eggs. 

Biryani is as special. If my plan is biriyani for lunch, I use to starve from morning to noon for biryani hunting. (I don't make at home. Only in the restaurant)

There are few specific places which are famous for biriyani and Everyone will have some favorite places to have the tasty biriyani. Below are few places as per mine and my friends experience. 

OverallVellore is the best city to eat flavored biryani. Biryani is wonderful in all the shops here. 

Best biriyani shops are,

1. Ya Mohaideen - Pallavaram , Chennai

2. Vellore Biryani, Vellore Kitchen - Vellore

3. Star Biryani - Ambur

4. RautharMappillai Virundhu - Madurai

5. Green Crest Chennai biriyani. Chennai
     Actual Chennai taste with Brinjal thalcha gravy. Fantastic. 

In many restaurants in Coimbatore used to make like Dindukal biriyani. If the spices are in correct ratio, it will be good. Else we can't expect the proper biriyani. 

6. Delhi Darbar - Peelamedu , Coimbatore. 
    Here biriyani is made in Mogul style (Ambur style) and the taste is very good. 

7. If you still need Dindigul Method Biryani, you can try Ammayi House, RamanathapuramCoimbatore. Here food is made using clay Pots. Biryani Super!

8. Hydrabad Biriyani house - Ooty and Koonur.
    Actual Hyderabadi taste. I have never tasted this kind of tasty food at a tourist site.

9. AGS Biriyani - Tambaram, Chennai.
    A small biryani hotel called AGS Biryani near Irippuliyur By-passTambaram. The taste is fantastic. Get Bucket Biryani (parcel only. Price 800 or 900Rs). Between 10 and 12 people can eat. 

10. Virudhunagar, GN Chetty Road, Chennai
      If you try a little high class, you could try the restaurant called Virudhunagar, GN Chetty road, Chennai. The biryani you get is delicious with a long flavoring of rice. 

11. Dindukal thalappakattu Biriyani , NeelamburCoimbatore. 
      Few days back, we visited the newly opened Dindigul Talapakkaty Biryani Restaurant in NeelamburCoimbatore. Biryani and Thalcha are WOW WOW !. No need to wash your hands with soap after eating biryani. Because the oil is too low. Sometimes or after having some restaurants biriyani, we could feel heavy in the stomach. Here nothing felt. Mutton biriyani cost is 240 and chicken biriyani is 210.

12. Annapoorna Tea coffee bar & Tiffin Center, Raja veedhi and Range goundar veedhicoimbatore. 
It is a small vegetarian restaurant. The mushroom biryani is not available anywhere in the city as you can find here. Such an awesome taste. Around 1/4 plate quantity only they give. Price range from 40 to 50 rupees. But the taste will be for 500 bucks. One or two biryanis we eat. This is the best choice for vegetarians.

13. You can give a try with Dindukal venu biriyani. 

Apart from this, other favorites biriyani like my wife's home made biryani sprinkled with love and charm with homemade ingredients, my own chettinad biryani and biryani tied to Islamic friend's house ceremony. These are available to us free of charge, hot, healthy, and free of charge.

Everyone's taste is different from each other. My favorite is probably not like the other. This is just my experience!

Avin milk, this is the most often used milk in cities. The name '' in Tamil means cow. So it is called as Avin milk means Cow's milk. 

It is a dairy company run by the Government of Tamil Nadu founded in 1958.

Each color in the milk packet represents the amount of fat it contains. Avin milk comes in four colors.

Those are.

1. Blue

2. Orange

3. Green

4. Magenta

Blue color

This is called toned milk. It contains 3 percent fat.

Green color
This is called standard milk. It contains about 4.5 percent fat.

Orange color
It is called full cream milk. It contains about 6 percent fat. It is a milk with high fat content.

Magenta color
This is called double toned milk. It contains about 1.5 percent fats.

Usually, it is best that we use magenta and blue milk packets at home. This is because it contains only low-fat products.

Full cream milk is often used in bakeries and tea shops. This is because even though they mix more water, their density will not get reduced.

This block chicken is also known as Kadaknath chicken commonly found in India. Its meat, blood and bone are in black. 

Ayam Cemani is a breeded chicken available in the Indonesia chicken market. This is totally black chicken. The chicken's wings, feathers, skin, bones, blood - all in black color. These are exported around the world for good prices.

Also, at the Niang Abi Temple in Gianiyar - Bali, Indonesia, the black blood of this type of chicken is used for the sacred ritual "Aasi Kepuran".

This chicken also called as "Kadaknath", which grows in the forests of the Indian state Madhya Pradesh. This meat has a vitamins that increase our immunity. As the meat of these chickens is black, it is also called as  black meat chicken or kalamasi. In Tamilnadu, we can find this chicken in few farms of Salem (Omalur) and  Vellore district.

The meat of this chicken is both delicious and fragrant and has medicinal properties. This meat is used as a medicine for many chronic diseases. In Homeopathy Medicine, people with nervous disorders are advised to eat this chicken meat.

Kadaknath chicken meat contains 25% protein . Cholesterol is only 0.73 -1.05%, So this meat can be eaten well by people with blood pressure and heart disease. Meat is rich in amino acids and hormone supplements that humans need.

People from North India such as Madhya Pradesh, Maharastra and Delhi believe that the meat of these chickens will increase masculinity and increase the viability of the sperm like Viagra pill.

The Food Research Institute, based in Mysore, has certified that black meat is very beneficial for heart patients. These chickpeas are being used in Chinese medicine and food as well.
Siddha Medicine recommending to use black meat to cure diseases such as gastrointestinal diseases, rashes and arthritis. In the past,  kadaknath meat gravy cooked with other herbs used to increase strength and stamina. Traditional tamil song has a line that Black meat cooked with asafoetida, pepper corns, tuber of cyperus( prappang kizhangu in tamil) is medicine for hiccup, gastrointestinal diseases, rashes, piles.


Hemoglobin is a protein found in red blood cells. It gives blood its red color, and its job is to carry oxygen throughout your body.

The normal ranges for hemoglobin depend on the age and, beginning in adolescence, the gender of the person. 

The normal ranges are:

Newborns: 17 to 22 gm/dL

One (1) week of age: 15 to 20 gm/dL

One (1) month of age: 11 to 15 gm/dL

Children: 11 to 13 gm/dL

Adult males: 14 to 18 gm/dL

Adult women: 12 to 16 gm/dL

Men after middle age: 12.4 to 14.9 gm/dL

Women after middle age: 11.7 to 13.8 gm/dL

Below are the food you can take to increase the hemoglobin level.

Beetroot Juice:

Beetroot -1mint -5 leaves, a little ginger, brown sugar, coconut (as needed). Mix all of them and grind to extract juice. Drink this juice on an empty stomach every morning.

Drumstick leaves juice:

Handful of Drumstick leaves, cumin -2 tsp. Boil both with water. Filter this water and grind the leaves and cooked cumin. Mix the paste again with filtered water and mix it. Drink this soup daily to increase hemoglobin. 

You can drink ginger juice also to increase hemoglobin.

Taking iron rich food continuously will increase hemoglobin. 

Those are:

Beef and goat and Spleen.

Fish, Shrimp, Crab.


Dates, Dry Figs

Almonds, Pistachios and Cashews. 

Ground nuts

Spinach, Drumstick Leaves

Sweet potato, Carrot and Beetroot.

If you your hemoglobin level is very low, you can take iron tablets after consulting with a doctor.

When protein is lagging we used to think of adding chicken or fish in our diet to increase protein. But what vegetarians will do? . Below are the food items rich in protein apart from animal meat. 

Curt/yogurt - 23 g per cup
Lentils - 4 g per 1/4 cup
Beans varities - 4 g per 1/4 cup
Cheese - 14 g per 1/2 cup
Hemp seeds - 4 g per table spoon
Chia seeds - 3 g per table spoon
Green peas - 8 g per 1 cup
Foxtail millet - 8 g per 1 cup
Almonds - 3 g per 1/2 ounce
Eggs - 3 g per 1 egg
Spinach - 7 g per cup
Chikpeas - 8 g per 1/2 cup
Broccoli - 5 g per 1 cup
Pumpkin seeds - 30 g per 100 g
Peanuts - 24.5 g per 100 g
Pistachios - 21 g per 100 g
Sesame / Flax seeds - 18 g per 100 g
Cashew nuts - 15 g per 100 g
Walnut - 15 g per 100 g
Dry coconut - 8 g per 100 g
Acalphaindica (1) all purpose flour (5) almond oil (1) Almonds (4) Aloe Vera (6) Amla (2) Anchovies (3) Apple (3) apple cider vinegar (1) apricot (1) Asparagus (4) Avocado (3) Baby Corn (1) badam (2) badam oil (1) Banana (13) Banana Blossom (4) Banana flower (4) banana leaf (1) Banana stem (3) basil leaves (2) Beans (2) beet root (1) Beetroot (4) berry (1) besan flour (1) Betel Leaf (4) big onion (2) Bitter Gourd (2) black gram (2) black pepper (5) black stone flower (1) Boiled Eggs (1) Bottle gourd (3) Brinjal (8) broad beans (1) Broccoli (1) Brussels Sprouts (1) butter (2) Cabbage (2) Capsicum (2) Carrot (9) castor (1) castor oil (1) Cauliflower (3) cereals (1) chamomile (1) Chana dal (1) Cheese (2) Chicken (14) chikki (1) chocolate (1) cinnamon (2) cloves (2) Cluster beans (2) Coconut (4) coconut oil (4) coffee (3) Coriander (3) Coriander seeds (1) Corn (1) Cowpea (1) Crab (1) cucumber (5) Cumin (6) curd (5) curry leaves (1) dates (1) Drumstick (3) Drumstick leaves (1) Dry Fish (2) dry ginger (2) eclipta prostrata (1) Egg (24) Egg Plant (8) eucalyptus (1) fenugreek leaves (1) fenugreek seeds (6) Field Beans (2) fig (3) Fish (12) Flat Gram (1) Flatten Rice (1) Foxtail amaranth (1) frankincense (1) Garlic (7) ghee (1) ginger (3) Goat (10) Gobi (1) Gongura (2) Gooseberry (1) Green Chilli (1) Green Gram (3) Green Peas (3) Green Pepper (1) greens (1) ground nut (2) guava (2) henna (2) Hibiscus (3) honey (9) Horse Gram (3) Ivy gourd (2) Kale Green (1) Kambu (2) Karamani (1) Karunai Kizhangu (1) Katharikkai (2) Keerai (1) Kollu (2) Kothavarangai (1) lady finger (4) Lauki (1) lemon (6) licorice (1) Long Beans (1) maize (1) Maravalli Kizhangu (2) Marigold (1) methi leaves (1) milk (9) Millet (2) Mint (2) Moong Dal (3) Mung Dal (3) mushroom (9) mustard oil (1) Mutton/Lamb (7) neem (4) Noodles (1) nutmeg (1) okra (1) olive oil (6) Onion (2) orange (7) oregano (1) palm jaggery (1) palm sugar (1) Paneer (2) papaya (2) papaya leaf (1) Parangikai (1) Payathangai (1) Peanut (4) Pear (1) Pepper (1) piper longum (1) Plaintain stem (1) Plantain (4) Pomegranate (1) pomfret (1) poppy seeds (2) portia tree (1) Potato (10) Prawn (5) prunes (1) Puffed Rice (1) Pumpkin (1) Raagi (1) raisin (2) Rava (3) Raw Banana (4) Raw jack fruit (1) raw mango (3) red banana (1) Rice (2) Ridge Gaurd (1) Ridge Gourd (2) rose water (1) salmon (2) sandal (2) sardines (1) sea salt (1) sesame oil (3) sesame seeds (1) Shrimp (5) Sida acuta (1) Snake Gourd (2) Solanum trilobatum (1) Spinach (6) Spring Onion (1) sugar (2) sugar cane (1) sunflower oil (1) sunflower seeds (2) Suraikai (1) Sweet Potato (1) tamarind (1) Tapioca (3) Tea (2) terminalia chebula (1) thandu keerai (1) Tofu (1) Tomato (4) turkey (1) turkey berry (1) turmeric powder (4) Urad dal (2) Val Beans (1) Vazhaikai (1) Vazhaithandu (1) Vazhakkai (2) Vitex (1) walnuts (1) Yam (3) yogurt (6) Zucchini (1)


authorHello, I am Samyraj, a software engineer. In my native village, they call me Samy.
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