METRO mart Volume 07 Issue 07 `50 January 2018
THIRUVANANTHAPURAM
Devotion at its peak
Attukal Pongala Recipe for
Delicacies from Brahmin Cuisine The amazing
Flavors of Homemade Masala! AttukaL Pongala
Special
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METRO mart T H I R U VA N A N T H A P U R A M
Foreword
Dear Readers Greetings from Metro Mart; we hope you will enjoy reading the extracts which showcase the beauty and variety of God’s Own Country. All set for the most celebrated Attukal Pongala. Everywhere one could see big hoardings and idols of the magnificent Attukal Amma put up by her loyal devotees, hundreds of pot vendors on the streets, a massive influx of tourists from across districts, states and nations. A collective consciousness is at work during this time because a fraction of everyone’s thought process is occupied by the upcoming Pongala Mahotsav.Somehow, in a way, the populace is geared for the auspicious day.There is an air of festivity everywhere. The city seemed to have scheduled itself in all concoctions for the big day. The State administration had also entrusted various departments for a smooth and peaceful Pongala. Haritha Keralam Mission has implemented a Green protocol to be followed by the fellow devotees so as to prevent pollution of land and resources and to enhance the artistic beauty of the ritual. In this month’s edition of Metro Mart, we have articles about different dining experiences in the city along with the recipe for delicacies from Brahmin Cuisine. We look forward to your sincere feedback on the quality of Metro Mart.
Siji Nair
Managing Editor & Director E-mail: sijicn@gmail.com
The State administration had also entrusted various departments for a smooth and peaceful Pongala.
We are extremely happy to release Metro Mart Attukal special edition for our readers. Happy Reading!
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Volume 7 - Issue 07 - January 2018
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Publisher
Managing Editor & Director Editor Editorial Assistant Creative Team
CONTENTS
Hari Shanker Siji Nair
sijicn@gmail.com
V. Viswanath Ampili Nair Praveen Popins JIJU Popins
Business Development Manager Ratheesh Kumar Manager-PR Raj Nijith Asst Manager- Sales & Marketing Jayaprakash RP Manager-Administration Sajith Sadasivan
10. A ttukal Pongala 14. Celebration Of Motherhood 18. R ussian Club at Sai Krishna Public School 20. Delicacies Brahmin Cuisine 26. M adayipara A Riot of Colours 30. Shooting Range @ Sai Krishna Public School 32. C ulinary Station
Corporate Office:Metro Mart Thiruvananthapuram MERA 44, Eanthivila Lane, Murinjapalam, Medical College PO, Thiruvananthapuram Kerala 695 011 Tel: 0091 9995139933 / 9947733339 Email: metromart.tvm@gmail.com
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38. Curing the body, mind and soul 42. A mbalappuzha Paalpaayasam 46. DEW Clinic 48. A nanthapuri Hospitals 52. Check your Sitting Posture 54. N ational Banana Festival Ends 56. Square Tech Builders & Developers
Published, Edited and Printed by Hari Shanker A G and Owned by Haritha Media Pvt Ltd and Printed by him at SB Press Private Limited, Statue, Trivandrum 695001 and Published from Tharangam, Kodunganoor Post, Trivandrum 695013 Metro Mart is a monthly journal published from Trivandrum. Views and opinions expressed in the journal are not necessarily those of the Publishers. Metro Mart reserves the right to use the information published here in any manner whatsoever. While every effort has been made to ensure the accuracy of the information published in this edition, neither the Publisher no any of its employees accept any responsibilities for any errors or omissions. Š All Rights Reserved
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Cover Story
Devotion at its peak
Attukal Pongala V Viswanath
10 January 2018
METRO mart T H I R U VA N A N T H A P U R A M
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n the banks of the river Killiyar in Thiruvananthapuram is the deity of prosperity – Attukal Bhagavathy. The temple has become the confluence of all devotees of the Goddess. The temple has been called as the ‘Sabarimala of Women’ over the years as the number of women devotees visiting this abode of the Goddess has continuously grown. One can find that there are many major temples devoted to goddesses in Kerala Saraswathy, Lekshmi and Bhadrakali in various forms have been installed and worshipped across the State. The tradition of Goddess worship in our country has a very vibrant history. Rigveda - one of the four canonical sacred texts of Hinduism – indicated to be composed around 1700-1100 B.C. mentions the goddesses of Aditi, Prithvi, Ushas, and Vak. Aditi is considered to be the celestial mother of every existing form and being. She is believed to be limitless. Prithvi Mata is believed to be the Mother Earth. Ushas meaning dawn is portrayed as the goddess
The tradition of Goddess worship in our country has a very vibrant history. Rigveda - one of the four canonical sacred texts of Hinduism – indicated to be composed around 1700-1100 B.C. mentions the goddesses of Aditi, Prithvi, Ushas, and Vak. Aditi is considered to be the celestial mother of every existing form and being. www.metromartdaily.com
January 2018
warding off evil spirits of the night. Goddess Vak is said to be the Mother of Vedas. She is believed to give intelligence and wisdom. Over centuries the goddesses has been given many names and forms. Goddesses are depicted as benevolent, fierce, etc. Shakti is worshipped as the Supreme Being among Shaivites and in Shaktism. Among the various depictions of the Devi, Parvathy as the consort of the God Shiva and Lekshmi as the consort of Vishnu are two of the major guises. Kali or Durga is a fierce form of the Devi. Shaktism is a branch of Hinduism that recognizes Devi as the Power. Shakti is believed to be the dynamic feminine aspect of the Supreme Divine. Many Sanskrit literary works have taken inspirations from Shaktism or the doctrine of the Goddess. The Indian subcontinent has several places of worship dedicated to the goddess Shakti. These places are called 12 January 2018
the Shakti Peethas. The Hindu religious text of Devi Mahatmyam describes the victory of the goddess Durga over the demon Mahishasura. This scripture is thought to be composed around 400-500 A.D. by the sage Markhandeya. The title means ‘Magnanimity of the Goddess.’ Adi Shankaracharya praises Shakti in the hymn Soundaryalahari. The presence of Devi can be felt in reading the works of Sri Shankaracharya. The modern day thinkers like Sri Aurobindo and Sri Ramakrishna Paramahamsa have been influenced by the concept of Shaktism.
‘Sarva Mangala Mangalye Shive Sarvartha Sadhike Sharanye Trumbake Gauri Narayani Namo’stu Te’ METRO mart T H I R U VA N A N T H A P U R A M
There are many Devi temples in and around Thiruvananthapuram. Some of them are family deities while some are installed in the ancient times by great sages. One belief is that Attukal Bhagavathy is a form of Kannaki. On Attukal Pongaladay, millions of women throng to perform the ritual of Pongala– an offering to Bhagavathy during the month of Malayalam month of Kumbha. The festival sees the women taking centre stage. Women devotees from far and wide come to Attukal with prayers in their heart and cooks rice porridge for the Bhagavathy. The rice porridge with other ingredients is made to boil over symbolizing their prayers to appease the deity. The Pongalaat Attukal is allowed only for the women folks. Participants at this ritual include devotees from across the country as well as from abroad. The firm belief of the devotees is that the Goddess provides everything for them. The Pongalais offered for the prosperity and wellbeing of their entire family. A spirit of sisterhood is created in the women folks through the whole process of waiting together an entire day, cooking and the Pongalaoffering. The hospitality of Thiruvananthapuram can be witnessed in person during the Pongalafestival. Every person in the locality considers themselves as a host and takes it as their responsibility to serve the devotees at the festival.
The Pongalaat Attukal is allowed only for the women folks. Participants at this ritual include devotees from across the country as well as from abroad.
the women at the Pongalais highlighted. Caste, creed and even religion finds no place as the devotees gather in and around the sacred surroundings of Attukal and pay their tributes to the Goddess Bhagavathy. Bhagavathy is synonymous with Shakti, female aspect of the divine. The source, essence as well as the substance of everything seen or unseen in creation is viewed to be of Devi. Devi is worshipped as the symbol of the ultimate and supreme deity. Devotees of Attukal Bhagavathy believe the prosperity of Thiruvananthapuram is a gift of the Mother and good health and prosperity is bestowed on all.
Pongalaturns out to be a moment of women’s pride and joy. The equality of all
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Cover Story
A Pongal is made using rice, jiggery, coconut, water and raisins, cooked in earthern pots in the fire hearths on the occasion of Pongala. It is symbolic of the Panchabhoothas, our peremial source of energy.
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METRO mart T H I R U VA N A N T H A P U R A M
CELEBRATION OF
MOTHERHOOD
Lekshmi Maheshwar
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very year, the capital city of Kerala, witnesses the largest spiritual congregation of women during the kumba masa. More than 4.5 million women trong together to offer their devotion, dedication and obeisance to Attukal Bhagavathy through a religious act known as Pongala. Attukal Pongala is the main festival of Attukal Temple. The festival begins on the Karthika star with the traditional ‘Kappukettu’ and ‘Kudiyiruthu’ ceremony, where the idol of Devi is embellished with kappu (Bangles).The Pongala day falls on the 10th day of Makam star night. A Pongal is made using rice, jiggery, coconut, water and raisins, cooked in earthern pots in the fire hearths on the occasion of Pongala. It is symbolic of the Panchabhoothas, our peremial source of energy. Also, it symbolizes our happiness and agricultural produce overflowing the www.metromartdaily.com
brim. Though this practice is prevalent in some parts of south Kerala and Tamil Nadu, nowhere has it gained the popularity that it has at Attukal. People bow before this supreme power and get blessed with progeny and bountiful life. The ‘Thottam Pattu’,a ritualistic hymn singing, (in primitive Malayalam) heralds the commencement of the Ten-day festival. It is a ballad sung in praise of Goddess Mahakali and her prowess.If we study ‘Thottam Pattu’ in detail, we’ll learn that the song, which is orally handed down to younger generations, claim ‘Bhadrakali’ as the primordial form of Attukal Amma and never mentions the name of ‘Kannagi’(the heroine of Ilanko Adikal’s silapthiharam). The ballad throws light on confusions in the minds of laity that whether or not Attukal Amma is the incarnation of Kannagi. January 2018
Legend has it that, Kannagi on her voyage to Kodungallor, took a sojourn at Attukal, apparated in front of Mulluveettil Karanavar and requested him to build a temple for her. Hence, Attukal Temple was constructed. Kannaki is eulogized as the epitome of chastity and is still worshipped as it’s own Goddess. The ‘Thottam Pattu’, dismantles this popular belief and ascertains that Attukal Amma is indeed Goddess Bhadrakali, consort of Lord Shiva. She is Adiparashakthi, who is beyond time and space. This confusion in our beliefs can be connected to the Identity crisis every Keralite faces, when asked about his origins that can be traced back to the Dravidians as well as to the Aryans. Keraliates are a mixture of both and therefore their belief systems too, are a conglomeration of these cultures.The link between the Goddess and the Tamil Mythical characters is considered to be a theory that has been circulated through the media and which later became part of our popular imagination. However, none of this matter to the millions who throng there. For them, she is just Amma, their mother, who heeds their prayers and alleviates their pain.
However, none of this matter to the millions who throng there. For them, she is just Amma, their mother, who heeds their prayers and alleviates their pain. Those who know who she is,never cared to get clarifications; those who do not, never enquired.
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Those who know who she is,never cared to get clarifications; those who do not, never enquired. Together they pray to her, regardless of their caste and creed. Whatever the notions on worship may be,on the day of Pongala,all the wits and fancies of the diverse population who come to offer their prayers become one. In that religious zeal, they think of only one thing-the scared Feminine. ’She’ is the final abode for those who forage for her and for those who forget her. She gives them strength and the spirit of perseverance. Attukal Pongala has also been figured in guiness world records, in 2009,as the largest congregation of women in the world .One may wonder how this ferocious lady, having four arms, mounted on vetala, enkindle so many people. But,there is no question on rationalities or irrationalities while we’re there. The aura of the locale overwhelms our psyche and our souls merge into that eternal bliss. Attukal Amma is the cause of a bond that connects all beings and a means of their spiritual release. To forsake the transient and ephemeral aspects of worldly life, we need rituals like this. After this religious act, we’re left to realize the fullness of our Being.Pongala is experienced as the inner chemistry of the body, mind and soul; recharging the devotees with sublime happiness and make them spiritually and mentally equipped to face whatever that lies in store for them in future.
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January 2018
Russian
Club at Sai Krishna Public School Chenkal
18 January 2018
In
yet another initiative benefiting its pupils, the Sai Krishna Public School in Chenkal, Thiruvananthapuram has set up a Russian club at the school. The club is set to enrich the students with an outlook on Russia and broaden their learning horizons. The school believes that effective learning can take place away from the classroom too. The school actively promotes the students in gathering increased cultural awareness and fostering intercultural friendships. Goodwill Ambassador of Kerala Tourism Ms. Iana Filippova inaugurated the Russian Club in the presence of Mr. Rajagopaal Iyer, CEO of UDS.
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Gurucharanam Saranam
+91 471 2419313, 8606083000, 8606084000
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Dining
Recipe for
Delicacies from Brahmin
Cuisine
20 January 2018
METRO mart T H I R U VA N A N T H A P U R A M
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remember the vacations spent in Kerala during my childhood. The traditions and beauty of the State captured me. My grandparents were fond of me and my ‘Paatti’ (Tamil for grandma), who used to cook us a variety of dishes. My grandpa’s mother, who was from Nemmara, had her own special snacks which she would fondly cook for us. Being brought up in a Brahmin family, I had taught how to cook at the age of 12 itself. I have tried to make the same delicacies for my kids that I had tasted at the hands of my mother and grandparents. Of course, reaching that level of perfection in taste is still a bit away, but I have improved over time.
Sevai is the Tamil term for rice noodles. The instant sevai that is found these days makes me nostalgic for my mother’s homemade, fresh sevai and this made wife get a sevai-press.
Have you ever got addicted to an ingredient or method of cooking? It happens to me very often. I look forward each morning to cook something healthier than before, and it is not very tough as Palakkad cuisine is mostly healthy, apart from being gluten-free. That makes it perfect for my daughters too. The first recipe for Metro Mart readers is ‘Steamed Rice Flour preparations’ – I am besotted with it. It started with a Ganesh Chaturthi, when we prepare rice flour dumplings and suddenly the whole process seems so easy that I seem to be making dumplings of various kinds or steamed rice flour preparations, all month long! Sevai is the Tamil term for rice noodles. The instant sevai that is found these days makes me nostalgic for my mother’s homemade, fresh sevai and this made wife get a sevai-press. www.metromartdaily.com
Raja Gopaal Iyer
Chief Executive Officer Uday Samudra Leisure Beach Resort & Spa,Trivandrum
January 2018
A little advanced planning is required, and the result – dish prepared with homemade rice flour or ground rice paste - is well worth it.
Ingredients for seasoning and preparing Sevai: Rice – 4 cups (soaked 4-5 hrs. or overnight in 4 cups of water) Water – 4 cups + 1.5 cups Salt – 1.5 tbsp. Coconut oil ( or any neutral flavoured oil) – 2tbsp + 1 tbsp Fresh coconut, grated – 1 cup Mustard seeds – 1 tbsp. Bengal gram dal / Chana dal – 1 tbsp. Husked black gram dal / Urad dal – 1 tbsp. A sprig of curry leaves / kadi patta, cut into strips Cashew nuts – A bout 10, halved or chopped. Red chilly few broken
Method:
Drain the rice, collecting the water in another vessel, instead of throwing it. Grind the soaked rice grains to a smooth paste in a grinder or blender. If needed, add some of the reserved water.
minute. Remove the cover after a minute, toss the dough and push the uncooked portion below and again cover and cook for a minute. Repeat this about four or five times. By now, the dough should be very thick and tough to mix. Do not let the bottom layer stick to the vessel. The whole process of cooking the dough should not take more than 10 to 15 minutes, at the most. The heat should be low throughout, once the ground paste is added.
Heat the rest of the water, along with additional 1.5 cups of water and the oil in a heavy bottomed vessel. Add salt to taste. When the water comes to a boil, lower the heat. Add the ground rice paste and using a spatula, mix continuously so that the batter cooks with minimum lumps. In minutes the batter will start gathering into sticky dough. If you find it difficult to mix, just lift the dough and turn it, cut and repeat a few times. The colour should change from raw white to cooked, translucent white. At this stage cover the vessel and let the dough cook for a
Now, put off fire. Cover the vessel and let it rest for about ten minutes to allow the dough to cook in its own steam. It is alright for condensed droplets to fall on the dough. After 10 minutes, remove the cover, turn out the dough on to a large tray or ‘tambalam’ and let it cool, till it reaches a temperature where it can be handled by you. Dip your fingers in cool water or oil and knead small portions of the dough till smooth and pliable. Repeat with the rest of the dough till done. Divide the dough into fist-sized portions and shape them into oblong balls.
To prepare dough: Pick and rinse rice well and soak in 4 cups of clean water overnight or for about 4 hours.
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January 2018
You must start pressing the dumplings even while they are hot. It will be a tough process once they are cool. The idea is to drain out a few at a time and add more dumplings to the water while pressing the drained ones. This does not take very long. Let the noodles cool completely. Making the rice noodles: Bring about 4-5 cups of water to a boil in a deep vessel. When the water starts boiling, add a few portions of the oblong dumplings into the vessel. Initially they will sink to the bottom, but gradually they will rise to the top once they are completely cooked. This will take about 5-7 minutes. Drain and place one cooked dumpling inside the sevai press. Press out the noodles and place them to cool in a large greased plate. Continue with the rest of the dumplings till done. You must start pressing the dumplings even while they are hot. It will be a tough process once they are cool. The idea is to drain out a few at a time and add more dumplings to the water while pressing the drained ones. This does not take very long. Let the noodles cool completely. With hands that have been dipped in cold water, mix the noodles gently, taking care not to break them. At this stage you can store the noodles in an airtight box in the refrigerator for 24 January 2018
a couple of days and use as and when required. I divide the noodles into equal portions and prepare Plain Sevai as well as Lemon Sevai.
To make plain noodles Heat oil and season it with mustard seeds. As soon as they crackle, add the dals, chillies, and cashewnuts. Lower heat and saute till the cashew nuts turn pink. Add the curry leaves and asafoetida. Saute till the curry leaves crackle. Pour the seasoning over half the portion of rice noodles. Taste the noodles, if needed add salt as preferred. Now heat the wok and add grated coconut. Saute over medium heat till the gratings turn pink or light golden. Add this to the seasoned rice noodles. Using a flat spoon or pancake turner, or 2 forks, toss the noodles till the seasoning and coconut is mixed evenly. Serve without heating the noodles along with coconut chutney on the side. Filter coffee with this snack is my favourite. I will come back to you with more exciting recipes next time.
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January 2018
Travel
Madayipara A Riot of
Colours Ever been to a land which bursts into a riot of colours as the season changes?
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This pristine stretch of Madayipara encompasses a ravishing spot in the form of a pond, the contours of which resemble a handheld mirror.
A
glorious landscape which you can visit round the year, this pretty terrain evokes a fresh experience on every visit. The Spring drapes her in a bluish hue, the Monsoon bathes her in a stunning greenish hue while Autumn leaves her rejoicing in blazing tones of red. Welcome to Madayipara, a rare landscape that breaks into a carnival of sorts as each season passes. A laterite hill which stretches to over 700 acres, Madayipara is located at Pazhayangadi in Kannur District. This flattopped hill which is noted for its ecological, historic and religious significance is a perfect place to explore on foot. Spring has the hillock carpeted lavishly in a blanket of blue flowers called Kakkappoovu and wears an ethereal look. The Monsoon has this dreamy stretch decked up in a startling shade of green. Come Autumn and this rocky terrain gets all draped in grass that turns into a fiery golden colour. This sublime stretch in flames with myriad shades as light changes and transforms into a breathtakingly picture perfect canvas. Abundant with plant and animal species, Madayipara is a biodiversity vault. With a luxuriant collection of 300 flowering plants, around 30 varieties of grass, several insect-eating plant species, amphibians and reptiles, about a hundred species of birds and around 150 species of butterflies
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this hilly stretch is a haven for nature enthusiasts. One among the biggest butterflies in the world, the Atlas butterfly can also be seen here.
of Madayi Kavu (Kavu meaning scared grove) and is yet another attraction. The Vadukunda Siva Temple and the adjoining lake is yet another attraction.
A trip to Madayipara gives you a peek into the yesteryears as well. History has it that the Madayipara was the administrative center of the Ezhimala kings. Once here, you will stumble upon the past as you marvel at the remains of the Pazhi Kotta (kotta meaning fort in Malayalam) and its four watchtowers.
Madayipara is one of the destinations in Kerala where you can go all year round. Looking at her is like peering through a kaleidoscope.
This pristine stretch of Madayipara encompasses a ravishing spot in the form of a pond, the contours of which resemble a handheld mirror. This pond, also called ‘joothakkulam’ (jew tank), has a religious significance as well as it has links to ancient Jewish settlers. The hillock is also the venue for the conduct of the pooram festival
28 January 2018
Just set out on foot, explore the many trails and discover the many marvels of Madayipara. How to reach Madayipara is situated off NH 66 at Pazhyangadi and is easily accessible from Kannur bus station, about 26 km. The nearest railway stations are Pazhayangadi, about 2 km and Kannur, about 25 km. The nearest airport is Calicut International Airport, about 140 km
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January 2018
Education
Shooting Range @ Sai Krishna Public School, Chenkal Aim to Create Winners
S. Mohan, Manager, Sai Krishna Public School
A
long the banks of Neyyar River is the small village of Chenkal in Thiruvananthapuram. This amazingly peaceful and enchanting village abounds in natural beauty. Set amidst this surrounding is the Sai Krishna Public School. Functioning on the lines of International Standards, the school maintains its qualities par excellence comparing other schools in Kerala. The school has established modern standards and created facilities such as swimming pool.
January 2018 2018 30 February
Functioning on the lines of International Standards, the school maintains its qualities par excellence comparing other schools in Kerala. The school has established modern standards and created facilities such as swimming pool. METRO mart T H I R U VA N A N T H A P U R A M
It is the long-term vision of the multifaceted personality – Mr. Rajasekharan Nair – that has led to the development of Sai Krishna Public School. His immense gratitude to Chenkal and its people can be seen in his approach to the school and its development. Top most care is taken to retain and sustain the natural aspects of the area while providing latest infrastructure for the school and its students. Vision of the school is to bring out the best in every student, assist them in tapping their talents, enhancing their capabilities. The school management believes that the children completing their studies from the school should have acquired an all-round development – educational, creative art forms, sports, etc. The school supports the arts and sports skills of the students along with their academic advancement. It is well acknowledged that enthusiastic participation in arts and sports activities energize the students and refresh them a lot. Shooting Range inaugurated by Mr. Sunny Thomas, the National Shooting Coach on December 22, 2017, in Sai Krishna School campus provides yet another provision for skill development for students. Sai Krishna is the first school in Thiruvananthapuram District to have a shooting range and only the second of its kind in Kerala. Appropriate guidance and regular practice sessions are conducted for the students at the school for 10 meter Air rifle, 10 meter Air pistol. All students from seventh standard onwards are given regular practice on www.metromartdaily.com
Shooting Range inaugurated by Mr. Sunny Thomas, the National Shooting Coach on December 22, 2017, in Sai Krishna School campus provides yet another provision for skill development for students. Sai Krishna is the first school in Thiruvananthapuram shooting. An experienced trainer has been appointed by the school to train the students. It was Abhinav Bindra who brought to India the first Olympics gold medal in an individual event. And he won the gold medal in shooting competition for 10 meter Air Rifle. The students at Sai Krishna School are provided training for this segment now. Sai Krishna School management believes that every student can achieve greater heights through efficient support, coaching and encouragement. Let us hope and pray that Sai Krishna School students sharpen their skills enough to represent India in future Olympics, participate in shooting competition and even bag medals for their country. January 2018
Culinary Station
The amazing flavors of
Homemade Masala! Spices are what make Indian cooking ‘flavor’ packed. There cannot be a kitchen in India without masalas. But these days we all buy readymade masalas. If you try out these homemade masalas you will never go backto readymade stuff ever again!
KADAI MASALA Ingredients Coriander seeds – 4 tablespoons Red chillies (dried) – 2 Cumin seeds- 1 teaspoon Green cardamoms – 7 Black cardamom – 1 Black peppercorns – 20-25
METHOD • Grind together to make a coarse powder. • Store inairtight container. • Kadai masala can be used in many kadai preparations whether it is vegetarian or non-vegetarian.
CHINESE 5- SPICE POWDER Ingredients
1. Star Anise – 1 tablespoon 2. Fennel seeds- 1½ teaspoon 3. Black pepper corns – 2 teaspoons 4. Cloves – 6-10 5. Ginger powder – ½ teaspoon
METHOD • Slightly roast the whole spices and blenduntil finely ground. • Mix the ginger powder to the roasted and finely ground spices. • Store in airtight container. • Can be used with Chinese preparation, beef and pork roast. 32 January 2018
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IYER SAMBAR POWDER Ingredients • Chana Dal - 1 tablespoon • Toor Dal - 1 tablespoon • Urad Dal – 1 teaspoon • Pepper - ½ teaspoon • Cumin- 1 teaspoon • Fenugreek seeds - ¼ teaspoon • Red chilli – 8-10 • Coriander seeds – 1 cup • Raw rice- 1 tablespoon • Curry leaves – few • Turmeric powder – 1 teaspoon
METHOD 1. S lightly roast all the ingredients in the pan (* see that it does not change color.) 2. P ut them together in a blender till it is a fine powder. 3. S tore in an airtight jar and use as required. * You can add this to all types of sambars and even to spice up rice dishes.
GARAM MASALA Ingredients • Coriander seeds -3 tablespoons • Cumin seeds -2 tablespoon • Green cardamom -2 tablespoons • Black peppercorns- 2tablespoons • Cloves -1 teaspoon • Cinnamon stick – 1” stick
METHOD 1. In a pan, dry roast all the spices except the nutmeg over high heat for 10 minutes, till the spices turn slightly brown and give off a toasty aroma. Remove from pan and let it cool. 2. Grind in a spice grinder and mix with freshly grated nutmeg. Store in airtight container. www.metromartdaily.com
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• Nutmeg- 1teaspoon (freshly grated)
January 2018
Taste of the
Dhaba’s of Punjab! Whenever I hear the mention of Punjab, the things that rush to my mind are colorful fields of mustard plants,bhangra dance and the yummy taste of Punjabi dhaba food! So I decided this time I would share a few of my favorite mouth-watering dhaba dishes......
Dhaba Dal tadka Ingredients Urad dal (Split black gram) – 1 cup Turmeric powder- ½ teaspoon Water – 5 cups Salt For tempering: Butter- 1 tablespoon Cumin seeds – 1 teaspoon Ginger – ½ teaspoon, chopped Garlic- 1 teaspoon, chopped Green chillies -2 Small onion- 1 minced Tomato (small) – 1 Chopped Tomato puree- ¼ cup Juice of one lemon *Dhaba tadka masala – 2 teaspoon For *Dhaba tadka masala Cinnamon stick- ½ inch Cloves (whole)– 1 teaspoon Cumin– 1 tablespoon Fennel seeds- 1 teaspoon Mace (ground)- ¼ teaspoon Kashmiri red chilli powder – ½ teaspoon Turmeric powder- 1 teaspoon Salt to taste
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Method • Dhaba tadka masala mix: Dry roast the whole spices in a pan, to this add the turmeric, chilli and mace powder and roast a little more. Grind to make a fine powder. (Extra can be stored in airtight container). • Cook the dal with turmeric and salt and keep aside. • In a deep pan, add the butter, fry the cumin, ginger, garlic. • Then add the onion and sauté till it turns translucent. • Pour in the cooked dal, add green chillies, chopped tomato and salt, mix well and cook for a minute. • Add the tomato puree and the dhaba tadka masala and mix well. • Turn of heat and add lemon juice, • Garnish with chopped coriander leaves and serve hot with Roti/Naan/Paratha.
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January 2018
Method • To a hot pan add the oil or ghee, then add cumin seeds, when they splutter, add bay leaf, grated ginger, chopped garlic and green chilli and sauté. • Now add the chopped onion, sprinkle a bit of salt and sauté till it turns pink, then add the tomato and cook till it turns mushy.
Dhaba style Palak Paneer Ingredients • Spinach/Palak – 3 bunches, chopped • Paneer – 200gm, cubed • Onion- 1, roughly chopped • Tomato -1, roughly chopped • Coriander leaves - ¼ cup • Garlic – 5-6 cloves, chopped • Ginger -1/2” grated • Green chilli-1, chopped • Yoghurt- ¼ cup • Oil/ghee - 1tablespoon • Cream- 2 tablespoon Dry masala & spices Bay leaf- 2 Cumin seeds- ½ teaspoon Cumin powder- ½ teaspoon Nutmeg powder- a pinch Coriander powder- ½ teaspoon Red chilli powder- ½ teaspoon Turmeric powder- ¼ teaspoon Sugar -¼ teaspoon or less Salt to taste
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• Switch off the heat, let the pan cool alittle, then add the yoghurt and stir well for a minute. Then add the turmeric, coriander powder, cumin powder, red chilli powder and nutmeg powder. • Turn on the heat on low and stir well and cook till it starts to simmer. (* If the mixture looks dry add an extra 2-3 tablespoons of yoghurt).Add the sugar mix well and then add the chopped spinach. • Continuously stir till the volume reduce and the spinach is slightly wilted. Cook for another minute and turn off the heat. • Transfer the spinach mix to a blender, add the coriander leaves and make a smooth paste. • Put the paste back in the pan and turn on the heat and let it simmer. Add salt as required. • Add the cream and mix well. Grate around 25-30 gm. of paneer directly into the pan and add in the remaining paneer. Mix well, cook for a minute and add a little hand crushed dry fenugreek leaves and turn off the heat. • Serve hot!
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January 2018
Curing the body,
mind and soul Sri Sathya Sai Institute of Higher Medical Sciences
A
tall testimony of divine love and compassion is all that can be said about the saga of Sri Sathya Sai General Hospital – which delivers top-class quality free of charge, makes no distinction of religion, caste or creed and focuses on healing the body, mind and soul. The administration follows the guidance of Bhagawan Baba who has established these hospitals as role models for others to emulate. Setting this hospital up, Bhagawan Baba had said: “People of this village and villages that are in the surrounding area, will resort to this hospital for medical relief and advice. Unfortunately hospitals that treat patients with love and care, with dedication and devotion, are a rarity. There are hospitals with costly equipment and expert doctors, huge buildings and spick-andspan interiors, but they indulge more in
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Bhagawan Sri Sathya Sai Baba founded the Sri Sathya Sai Seva Organisation in 1960 to enable its members to undertake service activities as a means to spiritual advancement. profiteering than affording relief. Their services are for those who can pay large sums of money. Villagers are not welcome there, who in turn do not feel at ease to approach them. Therefore this hospital is being started amidst the villages so that expert advice and treatment can be rendered, to them in a loving atmosphere of love and devotion.�
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January 2018
According to His guidance, the hospital has worked out a patient access policy. In addition to the people from surrounding villages, the hospital receives a number of patients who are residents of the ashram, volunteers who serve in various Sathya Sai institutions and also pilgrims to Prasanthi Nilayam ashram. Sri Sathya Sai Hospital has exemplified itself as a beacon of selfless care and inspired a great many to do their bit for the rest of the human race. Since its inception, the hospital has had over a crore of outpatients and about three-and-a-half lakh inpatients. State-of-the-art infrastructure facilities are built in the hospital and offers offer complete medical care right from consultation through diagnosis, comprehensive treatment and follow-up. Of note, all of them are free of cost. The mighty tree of Sri Sathya Sai Hospital has now grown several branches. In 2001, they established a similar hospital in Whitefield, Bangalore. They have been successful in healing thousands of diseased
40 January 2018
hearts and brains and returning to the society a healthy and grateful individual touched by the spirit of sacrifice and transformed to make a difference to the fellow human beings. Bhagawan Sri Sathya Sai Baba founded the Sri Sathya Sai Seva Organisation in 1960 to enable its members to undertake service activities as a means to spiritual advancement. ‘Transforming Self to Transform the World’ is the motto with which the organisation takes up several nationwide initiatives and programs to promote unity of mankind and render services to the human kind. Some of the important activities in Baba’s name include Educare, Medicare, and Aquacare. Villages are adopted and medical camps, educational activities, development activities are carried out. The people who are part of the Sri Sathya Sai organisations go by the words of Sri Sathya Sai Baba – ‘Seva is sadhana’ and ‘The firm faith that all are the children of one God.’ Compiled by Jayaprakash R P
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January 2018
Ambalappuzha
Paalpaayasam ‘Ambalappuzha Paalpaayasam’ is an offering to the presiding deity in the famous Ambalappuzha Sri Krishna Swami temple situated in the small town of Ambalappuzha in Alappuzha District of Kerala.
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‘A
mbalappuzha Paalpaayasam’ is an offering to the presiding deity in the famous Ambalappuzha Sri Krishna Swami temple situated in the small town of Ambalappuzha in Alappuzha District of Kerala. It is a highly delicious sweet pudding made of rice, milk and sugar. Mythology has it that the Lord Krishna reaches the temple daily at the time of when paalpaayasa Nedyamis offered to the deity and then served to the pilgrims. Ambalappuzha temple was built by the local ruler Chembakasserry Pooradam Thirunal Devanarayanan Thampuran during 15th – 17th AD in typical Kerala temple architecture. The presiding deity at the temple is Lord Krishna in the form of Parthasarathi. Poet Kunjan Nambiar and Ottanthullal are closely interlinked with the history of this temple. Ambalappuzha Paal payasam, which is the main prasadam of the temple is world famous for its utmost delicious and heavenly taste. There is an interesting legend behind the Ambalappuzha Paalpaayasam. God Krishna once appeared in the form of a sage in the court of the king who ruled the region and challenged him for a game of chess (or chathuranga). The king being a chess enthusiast himself gladly accepted the invitation. The prize had to be decided before the game and the king asked the sage to choose his prize in case he won. The sage told the king that he had a very modest claim and being a man of few material needs, all he wished was a few grains of rice. The amount of rice itself shall be determined using the chess-board. One grain of rice shall be placed in the first square, two grains in the second square, four in the third square, eight in the fourth square, sixteen in fifth square and so on. Every square will have grains double the number of grains in the preceding square. Upon hearing the demand, the king was unhappy since the sage requested for only a few grains of rice instead of other riches from the kingdom which the king would have been very happy to present. He www.metromartdaily.com
Ambalappuzha Paal payasam, which is the main prasadam of the temple is world famous for its utmost delicious and heavenly taste.
requested the sage to add other items to his prize but the sage declined. So the game of chess started and the king lost the game. It was time to pay the sage the prize agreed upon. As he started adding grains of rice to the chess board, the king soon realised the true nature of the sage’s demands. By the 20th square, the number had reached one million grains of rice and by the 40th square, it became one million million. The royal granary soon ran out of grains of rice. The king realised that even if he provides the entire quantity of rice in his kingdom and his adjacent kingdoms, he will never be able to fulfill the promised reward. The number of grains was increasing by geometric progression and the total amount of rice required to fill a 64-squared chess board is ((2^64) - 1) which is equal to the number 18,446,744,073,709,551,615 translating to trillions of tons of rice. Upon seeing the dilemma, the sage appeared to the king in his true-form, that of God Krishna. He told the king that he did not have to pay the debt immediately but could pay him over time. The king would have to serve paalpaayasam (made of rice) in the temple freely to the pilgrims every day until the debt was paid off and Lord Krishna would visit the temple daily when the paayasam is served to the pilgrims.The king readily agreed and that tradition still continues and this is how AmbalapuzhaPaalpaayasam originated according to legend. January 2018
Recipe of Ambalapuzha Paalpaayasam
Ingredients
Paayasam (a type of sweet pudding), particularly Paalpaayasam (milk pudding) forms an integral part of the Kerala feast, the sadya, and many varieties of payasams are made. But many would agree that replicating the same taste of p at home is almost next to impossibility. Actual Ambalappuzha Paalpaayasam is cooked in the temple using traditional furnaces, with rice, milk and sugar as the ingredients. The milk is boiled for long till such time that it becomes thick, creamy and reddish. A ‘domestic’ version of this paayasam can be prepared at home in the following manner.
Raw rice (preferably chamba rice)
- 1/2 cup
Milk
- 6 cups
Sugar
- 2 cups
Cardamom powder (Optional)
– A pinch
Cashew nuts nos (Optional)
–About 10
Raisins nos (Optional)
–About 10
Ghee (Optional)
- 2 tsp
Cooking procedure Wash the rice with water,drain and keep aside.Boil 4 cups of milk in a pressure cooker. Once the milk comes to a boiling stage, add the washed rice and sugar.Close the cooker with the weights on and cook in a very low flame for 20 minutes.After 20 minutes switch off the flame. Once the steam has come out of the cooker open it.Add the remaining milk and bring it to a boil.Close the cooker again with weights and cook for another 10 minutes in low flame.After 10 minutes switch off the flame and open the cooker. Add cardamom powder and mix well.Heat a pan, add ghee and fry the cashew nuts and raisins and decorate it to the payasam.(Cardamom powder, cashew nuts and raisins are optional.) Tasty paal paayasamis ready to be served. Ambalappuzha Paalppaayasam has no substitute and it cannot be replicated. This is the reason behind its uniqueness and worldwide acclaim.
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January 2018
Health
DEW
Clinic
Promoting
Health Consciousness
D
EW Clinic’s maxim is promoting and assisting people to live a healthy life. This clinic set up by Dr. Suresh Kumar provides specialized treatments for Diabetes, Osteoporosis, Obesity, Thyroid and offers complete Wellness programs. Dr. Suresh Kumar is a well-recognized medical professional with over 20 years of practice. He has done fellowships in various esteemed medical institutions in Australia.
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Over two decades he has strived to increase the well being of patients through his treatment interventions and modalities in internal medicine, endocrinology and other metabolic specialties. Two-and-ahalf decade spanning medical career has seen him taking up several advanced research works, which are published and highly acclaimed. Dr. Suresh Kumar has penned the book ‘Live Well with Diabetes,’ which provides a detailed insight in to diabetic conditions and offers steps to achieve a diabetes-free life. Participating in major conferences across the world and conducting talk sessions he creates awareness among public on medical conditions, primarily in diabetic and
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endocrinology. His philanthropic efforts include his involvement in Swasthi Charitable Society, which supports needy patients in receiving medical treatment and obtaining livelihood. Pediatric, adolescent and old age diabetic patients are provided treatment for diabetes at DEW Clinic. Advanced therapeutic modalities and treatment facilities at DEW Clinic make life a lot easier for diabetic patients. Patients who have pre-existing diabetes could take up the Diabetic complication assessment at DEW Clinic which looks into underlying conditions and provides preventative measures for neuropathic pains, erectile dysfunction, diabetic foot problems, and advises on risk management on cardiovascular diseases and high cholesterol abnormalities. Anodyne treatment for relief of neuropathic symptoms is provided at DEW Clinic. People facing problems due to obesity can avail of assistance at Obesity clinic of DEW Clinic, so as to prevent health problems associated with obesity. Weight loss techniques are imparted, since even modest weight loss can improve or prevent the health problems associated with obesity. DEW Clinic offers best-in-class diagnosis and management of thyroid hormone disorders. Effective evaluation and appropriate treatment are offered at this clinic for thyroid disorders including thyroid nodules, hypo/hyperthyroidism, etc. Prevention is better than cure in osteoporosis, as it is the case in other diseases. Proper maintenance and surveillance of bone conditions is a must to prevent osteoporosis. DEW Clinic offers cares and measures for preventing and treating this bone condition at its Osteoporosis clinic.
Dr. Suresh Kumar MD, FACE, GDip Endo (UK) Fellowship in Endocrinology & Metabolism ( Australia) Fellowship in Diabetology (RPAH, Sydney) Grand Diploma in Diabetes (Australia) Consult in Diabetes, Endocrinology & Metabolic -disorder Ph: 0471 272 3737 adequate nutrition, regular physical activity and effective stress handling. At DEW clinic, multi-dimensional health screenings are done to bring about positive lifestyle changes. The state-of-the-art in-house lab facilities are a boon to patients who are in need of screening tests. Having a clinic easy to access and having a specialized doctor to effectively address your total health conditions is what patients look for. And Dr. Suresh Kumar provides just that in DEW Clinic located at Vellayambalam, Thiruvananthapuram. This Diabetes Endocrine and Wellness Clinic gives stress on overall development of a patient’s healthy living.
The anti-aging treatments at DEW Clinic prevent age-related diseases, improve the current state of health and enable to achieve fulfillment in life. A series of measures are required to attain and maintain a healthy lifestyle. These include www.metromartdaily.com
January 2018
Health
Ananthapuri Hospitals Meeting Demand for Emergency Medical Services
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S
ure, preemptive measures such as efficient road conditions and perfect traffic coordination could reduce trafficrelated accidents. However, the number of road accidents in the city has hovered around 2000 for the past 10 years. Fatality from accidents in the year 2017 was 170. It should be noted that most of the victims fall in the age group of key wage earners. HOD of Emergency Medicine of the major tertiary care hospital Ananthapuri Hospitals - Dr. Shiju Stanley - told Metro Mart that the footfall to their department has risen 20% Year-On-Year. Being located adjacent to the National Highway and the Airport, Ananthapuri Emergency Medicine department has played the pivotal role of providing critical care during the Golden Hour and increasing the chances of www.metromartdaily.com
The Emergency Department at Ananthapuri Hospitals handles all type of emergency medical situations
January 2018
survival. The fully equipped Mobile ICU Ambulance of Ananthapuri Hospitals enables them to reach accident locations immediately and for the pre-hospital care team take charge of the patients. Protocol based practices are initiated and the patients if need be moved on to the Level I Trauma Care Center at Ananthapuri Hospitals. They have round-the-clock functioning operation theater with services of surgeons and prompt care in specialties such as orthopedics, neurology, anesthesiology, radiology, internal medicine, plastic surgery, ENT, and pediatric in addition to the emergency physician. The 130-bedded ICU includes CCU, CTICU, NICU, and PICU. The department has state-of-the-art Emergency Alerting System in place to attend to any patient conditions. The Emergency Department at Ananthapuri Hospitals handles all type of emergency medical situations. Their emergency department is equipped and skilled to conduct life-saving procedures such as intubation, cricothyroidotomy, central line cannulation, thrombolysis, transvenous or cutaneous pacing, POP cast applications, etc. The dedicated department includes triage and resuscitation bay, step-down care unit, stroke and chest pain care. Dr. Mohammed Haneef, Department of Emergency Medicine Consultant said that they follow stringent infection control policies for all levels of care and a have a comprehensive Quality Assessment program in place. Ananthapuri Hospitals was the first hospital in Kerala to initiate SEMI-MEM and MRCEM. It also has National Board accredited DNB Emergency Medicine. The physicians at this hospital provide academic and clinical expertise in pre-hospital care, toxicology, resuscitation, simulation, ultrasound and medical education. Organized teaching and research efforts at this department lead to innovations in trauma care. They stand high as the best referral resource center of the area. The efficiency is acknowledged by the fact that various 50 January 2018
Dr. Marthanda Pillai “Urgent medical attention, to those who require it, should be provided right from the site they are at that point of time – whether it is home, place of accident, or natural calamity locations. And for this well-equipped ambulances and trained service personnel are needed. The patient’s chance of developing critical organ failures can be reduced with efficient treatment by emergency medical service doctors.”
governmental nodal agencies avail of the contact and training programs conducted by Ananthapuri Hospitals. Further, staff at Airport Authority, Government Medical Colleges, Hospitals, Police department, etc. is provided training by Ananthapuri Hospitals Emergency Medicine Department. In spite of several safety measures and awareness programs conducted by authorities, accidents and emergencies still happen. And if it happens, the immediate requirement is fast and efficient treatment. Emergency departments play a vital role in attending to the victims immediately, preventing development of lifethreatening conditions or even bringing them back to life. It is the same with any case of emergency medical condition….. and Ananthapuri Hospitals – with its highly skilled staff and the most advanced facilities – is the apt place to get one’s Accident, Emergency and Trauma Care requirements met.
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January 2018
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Check your Sitting Posture*
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E
rgonomics (or human factors) is the scientific discipline concerned with the understanding of Interactions among humans and other elements of a system, and the profession that applies theory, Principle,data and methods to design in order to optimize human well-being and overall system performance.
Yes! human well-being is all that matters. In this modern world, either we are missed out some important health factors or we are deliberately misled.
Human factors (F&E) - also known as comfort design, functional to design and user friendly systems.
We are not here to treat you. Ok. But we are here to torch you to some points which will help you to keep away from so many Illnesses which may need treatment.
This fields contributes to numerous disciplines such bio-mechanism, physiology, Authropomerty, psychology etc.
For example; we are fed with grains without bran, sugar, mida, hormonised eggs and meat,over cooked food, toxic fruits and vegetables and the list goes on.....
Please have a look at some figures and some facts by the experts in this field. *Opined by Doctors www.coreofficestationery.in
52 January 2018
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January 2018
Event Scan
National Banana Festival Ends;
Moots 7-Point Agenda for Betterment of Banana Sector
T
he five-day long extravaganza, National Banana Festival 2018 concluded today at Vellayani in Kalliyoor Grama Panchayat, after putting forward a seven-point recommendation to the State government. Adv V S Sunil Kumar, Minister for Agriculture, who inaugurated the valedictory function, received the recommendations with the promise that the state government would look into them and do all that the state government can do to implement them. The report put forth for consideration of the government include, giving importance to export of banana via sea route through the Vizhinjam Port; setting up of Banana Auction Centers in Kerala to attain global attraction; establishing a Banana Food Park in Thiruvananthapuram;
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Adv V S Sunil Kumar, Minister for Agriculture, who inaugurated the valedictory function, received the recommendations with the promise that the state government would look into them and do all that the state government can do to implement them. METRO mart T H I R U VA N A N T H A P U R A M
setting up of a Banana Museum similar to the one in California; seek central government intervention to start a local center of ICAR in Kerala for research of banana diversities; making use of air conditioned storage facilities so as to export banana via the sea route in a bid to overcome exorbitant air freight charges; and to encourage organic cultivation of banana in Kerala. Adv V S Sunil Kumar shared his concerns about the rumour mongering happening in the state about the young generation’s lack of participation in the agricultural sector. Stating that just focusing on the productivity will not do, he said that giving importance to value added products is a must so as to add muscle to the agricultural sector. The NBF 2018 had brought in many innovators and small scale industries who have value added products from banana in their kitty, the Minister added. Sri Suresh Gopi, MP, thanked each and everyone who put their effort to make the event successful. He went on to state that the step taken by the organizers - Centre for Innovation in Science and Social Action( CISSA) will be expanded and a similar event will be conducted at Mankomb village in Alappuzha, which is the second village the star MP has adopted after Vellayani under the SAGY scheme. www.metromartdaily.com
Dr M G Sasibhooshan, Historian and Former Professor, who was the special guest at the function, lauded the banana varieties available in Kerala, and also dwelt upon the literary mentions of the fruit in Malayalam literature. Dr M G Sasibhooshan, Historian and Former Professor, who was the special guest at the function, lauded the banana varieties available in Kerala, and also dwelt upon the literary mentions of the fruit in Malayalam literature. He went on talk about the importance of banana as mentioned by writers and poets like Vaikam Muhammad Basheer and Kunjan Nambiar. Dr C S Ravindran, Secretary-General, NBF 2018 presented the report on the festival. The Minister also distributed the awards at the valedictory function, which was presided over by Smt A Sakunthala Kumari, President, Nemom Block Panchayat. January 2018
Dream Home
Square Tech
Builders & Developers
Providing a blend of Tradition and Modernity
A
partments, houses, interior designing, renovation, planning and estimation - et al comes under the purview of Square Tech Builders & Developers. Based from Malayinkeezhu, Thiruvananthapuram, this organization has been undertaking Architectural Designing and Construction works across several cities in Kerala for over 25 years. Surendran Nair who is at the helm of Square Tech, began his career as a Teacher and a FMCG distributor. Gradually, he turned his attention to real estate. Over a period of time, he found that built-houses had a greater market than vacant plots and that lead to his emergence as a Builder. His and the firm’s concentration is primarily in to construction of affordable housing. However, the firm has successfully met demands from clients for luxury villas as
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well as large houses too. The firm has a two-pronged strategy. They selectively buy plots, construct houses according to the plans and designs of Square Tech and sell it to customers. The other form is building houses in the client’s land, as per the client’s requirements. The Director of Square Tech is Lathika (Surendran Nair’s wife) is and they have two daughters - Dr. Bindhu and Sindhu. Monarch Associates draw plans and designs based on Vaastu aspects and the lay of the land. Works at the sites are conducted by the Director Santosh Kumar. Surendran Nair says that when he takes up a contract, he sees it as his own home and then the plans and designs become all encompassing. The results – customer satisfaction, increased referrals – speak volumes on the quality of construction and the level of service provided.
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The clients of Square Tech can experience personalized and on-time services. An expert team meets with the customer to make a customer-oriented plan and design. Realistic analysis of projects is carried out, quality standards are met during construction and the construction is completed within the shortest possible duration. Right from preparing the land for construction to handing over of Keys to the customer, the team endeavors to meet the client’s requirement. The scope of work in the service of Square Tech includes Preliminary Design, Statutory and Working drawings, Structural Design, Construction Management, Site Visits, Online Monitoring and Vaastu. Square Tech has a team of skilled experts in Residential and Commercial Interior Designing and Modular Kitchen making. In addition to residential projects, the team has successfully carried out several healthcare, hospitality, and other corporate projects in the commercial section. Advanced technologies are incorporated in their construction activities while maintaining the traditional concepts of building. A perfect balancing of the two is brought about for the construction. Surendran Nair and his team at Square Tech believe in providing a professional, topnotch service to their customers. They are of the view that the constructed building should have a long life and add value for the occupants – and those views of the builder works best for the customers. For more details: +91 9846850223, 9747999797
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Surendran Nair (Managing Director)
Square Tech has a team of skilled experts in Residential and Commercial Interior Designing and Modular Kitchen making.
January 2018
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d
sa Pra
Crocodile photographed in Ranganathittu Bird Sanctuary, Mysore by Smitha Prasad
Basking in the afternoon sun with jaws agape, hoping for an eager bird who might extend the much needed service in getting those sharp teeth cleaned ! Reality being that they are simply trying to cool off as they sweat through their mouths.
Afternoon siesta!
S
ha mit
The Picture Page
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January 2018
60 January 2018
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