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To reach a 33 percent forest cover, Trichy needs 1 crore additional trees.

To reach a 33 percent forest cover, Tirchy needs 1 crore additional trees.

Speaking to media during the seedling planting campaign, he stated that the Tirchy district has less than 10% of the required 33.3% forest cover. The district administration has enlisted the Forest Department for a large sapling planting push in order to match the required forest coverage.

More than one crore saplings would be planted throughout the district, according to Collector M Pradeep Kumar, in order to meet the district’s required forest cover of 33 percent.

Speaking to reporters during the seedling planting campaign, he stated that the Tirchy district has less than 10% of the required 33.3% forest cover. The district administration has enlisted the Forest Department for a large sapling planting push in order to match the required forest coverage.

The Collector declared, “We will shortly achieve the required forest cover by planting at least one crore saplings.

He emphasised the establishment of numerous miyawaki forests to make up for the lack of vegetation in both rural and urban regions. He explained that there was a space shortage in urban areas and that the district administration had urged the civic administration to investigate solutions.

The Collector grew a senthooram sapling, a rare species found exclusively in North India.

For the first time in Tamil Nadu, he stated, the endangered senthooram tree was planted at Kallukuzhi Anjaneyar Temple.

A Hollywood remake of Parthiban’s “Oththa Seruppu” is planned.

When it was released in 2019, the thriller “Oththa Seruppu Size 7” by actor and director Parthiban was a tremendous success. The film received favourable reviews and numerous honours. The film’s popularity spread internationally, and an Indonesian version was even produced. The film’s Hindi remake, titled “Single Slipper Size 7,” with Abhishek Bachchan as the lead, was previously revealed by the producers.

According to reports, Parthiban said that when the story is recast in Hindi, there will be little alterations made to reflect Abhishek Bachchan’s persona. He also said that there will be modest heroism moments, but they won’t be overt. Now, the intriguing news is that a Hollywood remake of the movie is being planned.

Last week, the filmmaker said that his movie “Oththa Seruppu Size 7” would soon be remade in Hollywood while attending a reality programme. A comparable picture, according to the filmmaker, is currently being produced in Hollywood. The movie has garnered national prizes.

On the professional front, Parthiban is currently anticipating the July 15 release of “Iravin Nizhal,” the first non-linear single-shot movie ever made.

Recipe for Chettinad Chicken Biryani

Let’s start by creating a homemade masala paste for the biryani.
All of the herbs and spices will be roasted in oil before being ground to create an enticing biryani masala paste.

Source: Kannamma cooks

How to make biryani masala in a mixer grinder?

For the Biryani Masala

  • One tablespoons groundnut oil
  • Star anise, one
  • 2 inch cinnamon stick (cassia)
  • (4) cloves
  • fennel seeds, 1 teaspoon
  • two tablespoons of coriander seeds
  • Black pepper, half a teaspoon
  • (3) cardamom
  • One tiny slice of kal pasi and one teaspoon of poppy seeds
  • 2 clover scapes
  • 2 inch slice of ginger
  • 6 green peppers
  • 1 bunch of shallots
  • 14 cup of water

In a pan, heat a tablespoon of oil. Today, I used peanut oil. Any vegetable oil will do, no matter what sort. Include the spices. black pepper, cardamom, a tiny piece of kalpasi, star anise, cinnamon, cloves, fennel seeds, coriander seeds, and tiny poppy seeds.

Maintain a low flame while sautéing the spices until they are fragrant and have barely changed colour. It should only take a few minutes.

Ginger, garlic, and green chilies should also be added. Adapt the amount of green chilies to your preferences. Saute a few shallots for a couple of minutes after adding them. The masalas are roasted and ready to be ground after a few minutes.

Add the ground spices to a mixer. To get a smooth paste, mix with about 1/4 cup of water. Make sure the masalas are ground into an extremely fine paste.

Preparing the biryani

For Biryani

  • A serving of basmati rice
  • 2 tablespoon ghee
  • two tablespoons of peanut oil
  • 2 bay leaves, 2 curry leaf sprigs, chopped
  • 1/2 cup chopped onions
  • 1 teaspoon of red pepper flakes
  • A quarter-teaspoon of turmeric powder
  • 2 diced tomatoes,
  • 2 tablespoons of chopped mint leaves
  • 2 tablespoons of chopped coriander leaves
  • 1/fourth cup plain curd
  • 750 grammes of bone-in, salted chicken
  • three water cups
  • Juiced lime, half

The biryani will be prepared using a pressure cooker. Slightly ghee the pan. Add some oil to the mix. Include a few bay leaves. Curry leaves, cut, are added. Include the onion slices. Cook the onions until they are just beginning to turn brown. On a medium flame, it will take about 3 to 4 minutes. Add the red chilli powder once the onions start to turn a light brown colour. the powdered turmeric is added. For a few seconds, sauté.

Sauté the tomatoes for one minute after being added. The mint and coriander leaves should be added. Ensure that the leaves are chopped before adding. For one minute, sauté. The ground biryani masala paste should be added. Add plain curd or yoghurt along with the masala paste. Blend thoroughly.

Cook the dish over a low burner for five minutes with the lid on. Add the chicken pieces when the masalas have finished cooking. Always use chicken that has the bone in because the flavorful meat on the bone will permeate the rice and enhance the flavour of the biryani.

Add salt after. Blend thoroughly. For 10 to 12 minutes, cook the dish over a low heat with the lid on. There is no need to add any water because the chicken will release enough water while cooking. Saute occasionally to prevent the bottom of the masalas from burning.
Basmati rice should be washed and given a 15-minute soak in water while the chicken is cooking.

Add around 3 cups of water after the chicken has finished cooking. About two cups of rice were consumed today. For each cup of rice used, we must add 1.5 cups of water.

Water should be added, then well combined. Bring it to a boil. Juice from half a lime should be added once the water has reached a boil. At this point, taste for seasoning and make any required salt adjustments.

At this point, mix well before adding the soaked and drained rice. Add the whistle weight and a lid to the pressure pan. On a medium temperature, cook for 5 to 6 minutes or until two whistles sound. On a medium flame, cook.

Remove from heat after the aforementioned two whistles, and allow pressure to naturally release.
We have prepared our chicken biryani in the Chettinadu way. Serve warm.

A Guide to Traditional Tamil foods from Tamil Nadu

Most vegetarians and non-vegetarians find the distinct flavours, the tangy twist, the sweet infusions, and the abundance of veggies utilised in any meal to be eye-catching. The cuisine of South Asia is highly regarded and adored within and outside of the nation. Compared to the cuisines of other states like Kerala, Andhra Pradesh, and Karnataka, Tamil Nadu cuisine is quite distinctive. Here is a selection of foods and specialties from Tamil Nadu that will make you yearn for a south Indian meal.

Idli and Vada

Almost always, Idli and Vada together save breakfast for those who are running late in the morning! These dishes from Tamil Nadu are utter comfort meals and pair nicely together. One of the emblematic foods of Tamil Nadu is the idli, which is produced from a combination of urad dal and rice and when cooked resembles a little, spongy pancake.

Idli

Vada, on the other hand, is made from fermented Bengal gramme combined with curry leaf, cumin seed, and mustard seed, and is either doughnut-shaped or spherical like an idli. After being formed, the vada is deep-fried to create a crispy yet tender dish that is eaten with sambar and coconut chutney.

Dosa

Start with the paper dosa. The majority of dosas are paper-thin, and like any other Tamil Nadu cuisine, they are prepared by spreading a batter consisting of urad dal and rice on a skillet and gently cooking it. After that, it is formed into a thin sheet resembling paper and served in the form of a cone with chutney and sambar.

Dosa

The same method is used to make all the other dosas, however different ingredients are used based on their names. The dosa follows the identical steps as the egg, except an egg is broken, poured on top, spread out, and cooked with the dosa in some oil or ghee.

There are a huge variety of dosas. There are a few well-known dosa varieties that are offered around the nation. Various types of dosas, such as plain, masala, tomato, onion, rawa, etc.

Uttapam

Uttapam, a specialty of Tamil Nadu cuisine, is a dish that is quite comparable to the dosa. Urad Dal and rice powder are combined in a grinder to create it. After a few hours of fermentation, it is slowly fried over a skillet with very little oil.

uttapam

Uttapam is similar to a dosa in that it is flat and crispy on the sides and soft and doughy in the centre. After that, a garnish of tomatoes, onions, capsicum, etc. is added to the uttapam. Although I would choose the coconut chutney over the sambar, it tastes great with both. You may also try it with the heavenly-tasting hot tomato and chilli chutney.

Pongal

This is a standard dish served throughout all of Tamil Nadu’s important festivals. The meal also includes cardamom, green gramme, raisins, and cashew nuts in addition to the rice and sweet milk.

What is sweet pongal made of?

Jaggery is added to cooked rice and yellow moong lentils to make sweet pongal.
Unrefined cane sugar from India called “jaggery” has a molasses-like flavour and taste.

pongal
Source: Sweet Pongal

Pongal is prepared in a vibrant clay pot known as a Kolam, which is adorned with patterns. Since Pongal is made in honour of the sun god, it is traditionally believed that it should be cooked outside in the sunlight. The dish comes in two flavors—one sweet and the other savory—and is served a top banana leaves.

Source: Ven pongal

Sambar

Tamil cuisine’s diversity represents an amazing blending of cultures. It’s not simply the dosas and Vadai, as we initially thought. Whether from the Chettiars, Arcots, Kongunadu, or Iyengars, Tamil Nadu cuisine is full with delectable foods.

sambar

Without sambar, Tamil Nadu cuisine is insufficient. Typically, chopped onions, freshly grated and toasted coconuts, and tamarind water are used to prepare mashed toor dal. A mixture of fried mustard seeds, fenugreek seeds, asafoetida, and dry red chillies is added for additional spice. Also utilised frequently are veggies like tomatoes and carrots. Curry leaves are used to finish the meal. This complements idli, dosa, and rice wonderfully.

Koozh

In the past, one of the main cuisines for the Tamil peoples was koozh. In Tamil Nadu’s rural communities, the meal is served during Mariamman temple festivities. The millet porridge that is frequently offered by street sellers is known in Tamil as “koozh.” It is prepared in a clay pot using cumbu flour or broken rice.

Koozh

The porridge takes on a tart flavour when fermented. With onion, buttermilk, curry leaves, and coriander leaves, it is slowly liquefied. As a side dish, the koozh is typically served with raw onion, green chilli, pickles, and mango that have been flavoured with red and black pepper.

Food Poisoning – Symptoms, Causes, and Treatment

Food poisoning, often known as a foodborne illness, is an ailment brought on by consuming tainted food. The most frequent causes of food poisoning are infectious organisms or their toxins, such as bacteria, viruses, and parasites.

The majority of people bounce back on their own, but some can get quite sick. If you are pregnant, older than 60, or have a compromised immune system, you are more at risk.

What is Food Poisoning?

The term “food poisoning” originated in the 1880s and quickly became interchangeable with “stomach flu.” Your immune system’s ability to combat the illness will determine how severe your food poisoning symptoms are. Initial feelings of weakness are frequent.

A doctor visit is only necessary in extremely rare circumstances; generally, the ailment goes away in a week or two. Older adults are more likely to develop food poisoning because they have weakened immune systems that make it difficult for them to easily fight off pathogenic germs.

Which signs and symptoms indicate food poisoning?

The illness’s symptoms may vary depending on its underlying aetiology. Among the most typical warning signs and symptoms of food poisoning are the ones listed below:

  • Vomiting
  • Diarrhoea
  • Nausea
  • Stomach pain
  • Weakness

Many different signs of food poisoning include:

  • Diarrheal episode lasting longer than three days
  • Severe dehydration is indicated by symptoms such as a dry mouth, little to no urination, and difficulty swallowing liquids.
  • 102 degrees Fahrenheit (38.9 degrees Celsius) or higher
  • Having difficulty speaking or seeing

What causes food poisoning?

There are three main causes of food poisoning: bacteria, parasites, or viruses.

Nearly majority of the food that people consume contains these viruses. However, before food reaches our plate, heat from cooking typically destroys microorganisms on the food. As a result of not having been cooked, raw foods are frequently the cause of food poisoning.

Food may occasionally come into touch with bacteria found in vomit or faeces. The most common scenario for this to happen is when a sick person prepares food without washing their hands first.

Frequently contaminated foods include dairy, meat, and eggs. Viruses and other disease-causing organisms can pollute water.

Bacteria

Food poisoning is almost always caused by bacteria. among the bacterial causes of food poisoning are

Salmonella and E. coli are immediately thought of when considering harmful bacteria, and for good cause.

Two lesser-known but potentially fatal bacteria that can be found in our food are campylobacter and C. botulinum.

Viruses

A virus, such as the following, can also result in food poisoning:

Norovirus, also referred to as the Norwalk virus

The most prevalent foodborne illness, norovirus, is frequently contracted when infected food handlers contaminate the food being prepared (eg, in restaurants). The norovirus is extremely contagious and spreads quickly when people encounter contaminated objects or surfaces. Usually, 24 to 48 hours after exposure, symptoms such nausea, vomiting, diarrhoea, and stomach pain start to appear. Most situations are resolved without medical intervention.

Rotavirus

Diarrhea is caused by the highly contagious virus rotavirus. Prior to the creation of a vaccine, by the age of 5, the majority of kids had had experienced the virus at least once.

Despite how nasty rotavirus infections are, you can typically treat them at home by drinking more fluids to stay hydrated.

Regular hand washing is an essential part of good hygiene. But the best defence against rotavirus infection is immunisation.


Astrovirus

Gastroenteritis is brought on by a class of viruses called astroids (diarrheal illness). While elderly adults and others with weakened immune systems are also at risk, infants and young children are most likely to experience diarrhoea brought on by astroviruses. 1

The symptoms of diarrhoea brought on by an astrovirus infection can be comparable to those of other widespread viral illnesses, but they are often much milder than those brought on by rotavirus and norovirus. It also infrequently necessitates medical attention.


Sapovirus

Acute gastroenteritis outbreaks and sporadic instances are both brought on by sapovirus infections. All age groups are affected, however the disease burden is highest in children under the age of five. Vomiting and diarrhoea, which usually go away within a week, are common symptoms of sapovirus gastroenteritis, which shares many features with closely related noroviruses. Asymptomatic people have also been found to have the sapovirus.


Hepatitis A virus

Hepatitis A virus raw shellfish or foods contaminated by an infected person, such as a food handler, are the two main sources of hepatitis A virus transmission. Jaundice (a yellowing of the skin or whites of the eyes) and liver failure can occasionally result from hepatitis A. It can be challenging to pinpoint the illness’s origin because symptoms don’t often present until 15 to 50 days following infection. Passive immune globulin injection or post-exposure immunisation can assist nonimmune people avoid illness. All youngsters in the United States should receive the hepatitis A vaccine.

19 to 21 million cases of the norovirus occur each year.

Dependable source of nausea and diarrhoea in the US every year. Rarely, it can even be fatal. Similar symptoms are caused by other viruses, but they are less prevalent.

It is also possible for food to spread the hepatitis A virus, which damages the liver.

Parasites

Although parasites that spread through food are exceedingly harmful, food poisoning caused by parasites is less frequent than food poisoning caused by bacteria.
Your digestive tract can harbour parasites that can go unnoticed for years. If certain parasites establish a home in a person’s intestines, they may cause more severe adverse effects, especially in immune-compromised individuals and women who are pregnant.

Food-Poisoning illness remedies

Most food poisoning cases can be handled at home.

You should visit a healthcare professional for an assessment and treatment if your symptoms are severe or persistent, if you have an underlying medical condition, or if there are any alarming signs or symptoms (fever higher than 100.4°F/38°C, severe abdominal pain, inability to eat or drink, bloody stools, or vomit).

The following are some methods for treating food poisoning:

Keep hydrated.

The easiest method to treat food illness is to stay hydrated by taking plenty of water and other electrolytes. Knowing what to eat and what not to eat when you have food illness is crucial.

Utilize over-the-counter drugs

OTC medicines like Pepto-Bismol and loperamide (Imodium), which is used to treat diarrhoea, can help you control nausea.

The body uses vomiting and diarrhoea to get the toxin out of the system, so you should consult a doctor before using these drugs.

Medicines on prescription

Depending on the organism that caused their sickness, some people may benefit from prescription drugs even though many cases of food poisoning resolve on their own.

Get an anti-toxin

A C. botulinum infection is regarded as a medical emergency. Consult a doctor as soon as you can.

An antitoxin will be given to you by a doctor if you have C. botulinum. BabyBIG, an unique antitoxin, will be administered to infants (botulism immune globulin).

Rest

Getting lots of rest is essential for folks who have food poisoning.

When you get food poisoning, what should you eat and drink?

It is preferable to avoid food poisoning by eating a healthy diet, but if you do, consider the aforementioned foods as home treatments for a speedy recovery.

It’s preferable to progressively delay eating solid foods until after vomiting and diarrhoea have stopped.

Honey

When it comes to treating illnesses, honey has a number of advantages. It has been used for a long time to soothe an upset stomach and alleviate indigestion. The antifungal and antibacterial qualities of honey help to treat food illness. Additionally, honey adds flavour to even the blandest of diets and is tastier than the majority of medications.

Ginger

Ginger, a traditional remedy for nausea, inflammation, and stomach aches, is one of the greatest natural cures for food poisoning. It also aids in the body’s ability to absorb all essential nutrients. Slices of raw ginger can be eaten if you don’t mind the taste. You can also add ginger to your tea or juice if you can’t handle the harsh, acrid flavour.

Garlic

Garlic is a popular home remedy for loose stools or diarrhoea, and it also has antiviral characteristics that make it an excellent treatment for people who have food poisoning. The chemical diallyl sulphide, which is present in garlic, is what gives it its strong flavour. The spread of dangerous bacteria is prevented by the same diallyl sulphide that sanitises food surfaces.

Lemon

Because of their high vitamin C concentration, citrus fruits are mostly consumed. Citrus fruits like lemon, however, have a bigger role in cases of food poisoning patients. They help patients feel better by killing hazardous food poisoning bacteria thanks to their anti-inflammatory and antibacterial capabilities. They can be eaten with water or simply squeezed into a variety of dishes, making it simple to ingest them multiple times per day.

What not to eat and drink?

Even if you feel better, try to avoid eating the following difficult-to-digest items to keep your stomach from getting worse:

  • A fatty diet
  • High-spiced foods
  • Fried food
  • Dairy items
  • Particularly milk and cheese



Avoid alcoholic, coffee- or sugar-containing beverages.