ஒண்ணுமே புரியல உலகத்திலே

[V.Balasubramani]

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ஒண்ணுமே புரியல உலகத்திலே

Source: face book

 

[psnarasimhan]

ஐயோ ஐயோ பரோட்டா போடுவது எப்படி என்று யார் சொல்லி கொடுப்பா. எதற்கு BE /Btech படிப்பெல்லாம் பேசாமே பரோட்டா போட கத்துக்கொங்க்கோ .

 

[Janaki Jambunathan]

Masters in specialities like Dosa Applam Vadi are in great demand in Malaysia if from Chennai Amirtha International Radhika will vouch for that!! - Chennai Amrith enga irukku ? chennaila - sayenthudalama?

Chennai Amirta Ad Ajith Version - YouRepeat

Aasai Dosa Appalam vada !!

 

[sangom]

A good cook who can cook for functions like marriages, makes a good lot of money. The work is very, very strenuous - physically, when compared to those of computer engineers. Secondly, the Demand & Supply position is, at present, very much against computer graduates.

 

[V.Balasubramani]

Sangom Ji,

You are right.

The parotta making process involves lot of arduous exercise, most important being the know-how of good recipe.

First one being, preparation of a standard dough with quality consciousness which involves mixing with required amount of oil and other necessary increments, shaping them into balls and the charming action one cannot miss is their throwing the flattened dough in air and then coiling it and finally rolling it out with speed.

Thereafter, he had to stand before the oven which emits heat waves due to flames for hours together and had to cook this item in the hot pan in more numbers within short time as there will be customers waiting and watching him.

At last, this mouthwatering, fluffy soft stuff will be ready for consumption by customer’s delight.

But in the case of Engineer, his working condition will be quite comfortable and rosy. He will be seated conveniently inside a well-furnished, air-conditioned office and can discharge his duties with more ease.

Besides, as you said, the demand and supply. In 60s there will be one Engineer for every town, in 90s there will be one Engineer for every Street, and nowadays, there are Engineers in most of every house!

That makes the difference.



image source: Google image

 

[sangom]

Sangom Ji,

You are right.

The parotta making process involves lot of arduous exercise, most important being the know-how of good recipe.

First one being, preparation of a standard dough with quality consciousness which involves mixing with required amount of oil and other necessary increments, shaping them into balls and the charming action one cannot miss is their throwing the flattened dough in air and then coiling it and finally rolling it out with speed.

Thereafter, he had to stand before the oven which emits heat waves due to flames for hours together and had to cook this item in the hot pan in more numbers within short time as there will be customers waiting and watching him.

At last, this mouthwatering, fluffy soft stuff will be ready for consumption by customer’s delight.

But in the case of Engineer, his working condition will be quite comfortable and rosy. He will be seated conveniently inside a well-furnished, air-conditioned office and can discharge his duties with more ease.

Besides, as you said, the demand and supply. In 60s there will be one Engineer for every town, in 90s there will be one Engineer for every Street, and nowadays, there are Engineers in most of every house!

That makes the difference.



image source: Google image

I think the hotel Parathas are made of maida instead of wheat flour. Any idea? Maida has no nutritive value but is harmful to some extent.

 

[Raji Ram]

I think the hotel Parathas are made of maida instead of wheat flour. Any idea? Maida has no nutritive value but is harmful to some extent.

Here is an ad for a brand of Maida:

Naga maida

 

[Raji Ram]

What a speed and precision!

Amazing to watch: Real veechu Parota

 

[V.Balasubramani]

Sangom Ji,

The ingredient recommended in the recipe is maida and you are right.

Here is a word of caution.

Such mouth-watering parottas may tempt one, but one should not fall prey. Look what Doctors say in the interest of our good health:

Parottas loaded with danger, say docs

‘Bleaching products used for processing maida are toxic to pancreas which secretes insulin’

Parotta is a popular evening meal it itself at many a home. Be it adults or children, everybody loves gorging on parottas.
Every family has a favourite paraotta stall among the many in their neighbour hood. The large number of parotta stalls and the demand for ‘parotta masters’ in the city points to the prominence of parotta in the diet of Madurai residents.

However, there is a word of caution for parotta lovers. Leading cardiologists in Madurai say it may be a mouth-watering dish but at the same time it also damages heart. The heart of the matter lies in the ‘maida’ which is said to be a wreak havoc on a healthy heart.
At a time when cardiac arrest and other heart diseases and diabetes are threatening the productive young population, these experts point to some hard truths about the fluffy and soft food stuff which arouses the taste buds but hinders the health condition of eaters.
“Parotta contains the purest form of carbohydrates and the maida flour with which it is prepared is an enemy to your heart. Eating it amounts to depositing fats and cholesterol straight into your body,” says R. Raghunathan, Head, Department of Cardiothoracic Surgery, Government Rajaji Hospital (GRH), here.

The colour of maida flour may look fair and fine when compared to wheat flour, but the process involved in its preparation shows how dangerous it is for vital organs such as heart and pancreas.

A. Madhavan, senior interventional cardiologist at Apollo Speciality Hospitals, who is also a Fellow of heart specialists certified by the Geneva-based World Heart Federation, says a chemical called alloxan, which gives the softness to maida flour could lead to diabetes and thereby cause heart problems in the long run.

“Majority of the people prefer parotta for its taste. But, remember that alloxan is dangerous to pancreas which regulates glucose/sugar in our body. It is advisable not to get bowled over by the taste alone. One must bear in mind the chemicals present in maida flour,” he cautions.

Bleaching products used for processing maida are toxic to pancreas which secretes insulin. The bleaching agents present in maida are used to produce diabetes in rodents and animals when tested in the laboratories.

Dr.Madhavan says it is high time Madurai’s obsession with parotta came to an end in view of increasing instances of child obesity, hypertension, early diabetes and heart attacks. “I think we can do a ‘Maida study in Madurai’ to come out with findings. Those who are regular parotta eaters and those who keep away from them can be studied,” he said.

Chief of Department of Cardiology at the GRH, R.A.Janarthanan, too joins in the campaign against parotta in view of its threat to heart.
“Lifestyle changes and mental stress are taking a heavy toll on our youngsters as many aged between 30 and 40 years are becoming heart patients. In such a case, the food we eat matters a lot and parotta is not good,” he says.


Read more at: http://www.thehindu.com/news/cities/Madurai/parottas-loaded-with-danger-say-docs/article5014841.ece

 

[sangom]

Here is an ad for a brand of Maida:

Naga maida

Thank you, Raji Madam!

 

[Iyyarooraan]

Every dog has its day!