Tuesday, June 16, 2009

This video was taken on 13/6/09 by around 11a.m. in the fields of a landowner who is a lady and is the legal owner of the land right from 1984.those standing here are the family members of a DMK chairman of melapalayam named mr.Mohaideen and they are the neighbours of the landowners. His family members just thronged inside the farm of their neighbour's throwing away the fence of the neighbour and made a perfect chaos and shouted as though the neighbour tresspassed their field .one of his family members shouts "i will kill you ".while the chairman's brother , just gives a open threat tht the lady would never be able to enter the farm again from now onwards....

either they try to capture lands by fraudulent means or threaten people this way .Its a very common thing in the area of melapalayam.

Sunday, May 3, 2009

Today's food industry at stake!

Assalamu alaikum wr wb ,
every muslim prefers a decent job these days ,say an enginner,a doctor , PhD, MBA n so on ....if each and every muslim wants to be in any one of the above field who will feed the muslims? .its the agriculture field which is poorly noticed these days .
Much of the chemicals used these days by the existing farmers in india are sumthing very strong .one of the university professors whom i consult for my field said ' the mildest dose is the roger .In kerala in an almond planatation 15 ladies used it to spray on the trees . and majority of them were later reported for breast cancer .sumfault with than tparticular batch might ve occured ....."
"Ignorance is a bliss " is wht stands here . every fruit and vegetable carries such harmful particles along its peel or anywhere onthe surface if its a given chemiacl spray . when such fruits and vegetabels are consumed, the chemicals get in to the human and cause an irrevocable health disorder ,say cancer or any syndrome .
A simle way to remove the traces is to put the vegetable or fruit in a bowl of water with a little salt added for a while and then wash well in running water .
These days swines are grown in some indian farms . they fetch them a great income .these farmers export the meat to foreign countries and use the wastes of such animals as manures in their own garden for their fruits and vegetables .so guess the status of such crops ....
another major thing is the fishing thing. the ponds and ssome dam sare takne on lease for a handsome amount .so the leasee just uses mean ways to take back his money .some just beat a dog to death and chop in to pieces and are thrown in the dams .the next time when u see a 4 kg catfish ,just remember this ...same cat fish if grown wud ve a normal weight under 2 kg or so .
they use the same techinque using a swine too .they just kill it , chop it nad throw in to water ,fishes feed onthem an dgain a good weight .
besides this there are issues of haraam E-codes in packed food items .use of aginomoto is also doubtful . so thing is not in manintaing a clean kitchen and using antibacterial dish wash bars and cleansers alone , but in watching our food and its supplier too.more muslim youngsters should come up in this field,insha allah, to provide the muslim ummah with trustworthy foods i.e, halal foods.
between every household can ve a small kitchen garden .families in an area can subdivive among themselves and each group can grow particular vegetables and share with one another .this way the kids would also get engaged in an useful way ratherthan on video games and tv .when they involve in such things ,it helpsthem in improving concentration and the little green gardens is a great place to learn many things . the flowers , the buds , and the ripe fruits ,the uniqueness of each on eof them teaches them simple yet great lessons ..
May allah guide us in the right path ,insha allah

Thursday, February 12, 2009

Post harvest techniques -Farming

Dr. B. Ranganna, Professor & Research Engineer, Post Harvest Technology Centre, University of Agricultural Sciences, GKVK, email: rangannab@gmail.com, Bangalore 560065, Phone: 080-23330153 extn-345.

Saturday, February 7, 2009



hyderabdi briyani !!


Butter Chicken

1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.

The rich garam masala powder ...

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera)
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1” pieces)
¾ tsp crushed bay leaves
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn of the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place