After a longer gap , i’m going to add more postures to continue our yoga talks the remaining postures. Sorry for the delay and a gap.
- 26. Suptabajrasan : After doing the Gomukhasan we are in sitting position BajrasanBefore Suptabajrasana we need to do short meditation about few minutes. Sit on bajrasana position and make a mudra with crossed hands on your lap. Close your eyes and take long breathe in as much more you can then take long breathe out slowly making your face smiling. Repeat this for few more times and feel you are very relaxed.
Then try to do Suptabajrasana. You need to sit on the ground making your legs folded. Take a long breathe in and at the same rythem move your one hand behind do it same for the other hand breathing in. Now with the help of your palm and your elbows u need to get your body down and rays your both hands upward close your eyes and relax in normal breathing.
After this you need to get up slowly with the help of your elbow and palm. Then you must do Balasan pose to get relaxed to your head part.
27. Balasan ( child pose):
After Suptabajrasan we must do balasana in same sitting position bajrasana. Rays your both hands up breathing in and then lean down in front breathing out keeping your hands in front on the ground. Then try to stay in same position as longer as you can. The heart patients are not allowed to do this pose for longer . This needs to hold the breath so. Normal persons can do it as longer as they can. Then relax for some time.
This Suptabajrasana is useful to make balance of your body, more flexible, and helpful for knee , back and legs problems.November 12th, 2014 by Smila | No Comments »
Hope you are doing well back home. We are very happy to post your request ‘Simi daal” for this month. Hope you will make at home and get me back with your comment. I remember you wanted this recipe to use it as a soup at home in winter to make you warm before your dinner or supper. Yes, this is really a good idea. Or you can cook rice and veg to use this daal.
Actually cooking daal of all kind is almost the same. You can make daal of different kind of lentil grains. Like green daal ( mung), black daal ( Maas ), Yellow daal ( rahar or chana or Musuri). You can make daal with different beans as well. It is good changing the kind as we use two times a day as a main course, daal bhat in Nepal.
1. Simi ( red beans) either kept in water overnight ( it’s easier to cook if it is kept in water overnight ) about a bowl for two
2. Some turmeric powder about one small spoon.
3. Some salt as your taste
4, Some oil ( mustard oil is better) about two one big spoon
5, Some cumin about one small spoon
6. Some water about 4 bowls
7. some chopped garlic about one spoon
In the picture we kept two bowls of beans, one is kept in water over night and one is dried. If you have pressure cooker you can cook it dried . If not you are cooking in other pot you need to use the one with kept in water overnight. Put simi in cooker and put water and salt, turmeric powder and cook it in medium or low flame , when it is cooked well. Make a small pan hot and put mustard oil, then make it hot. After that you need to put cumin to fry until it is black brown and put the chopped garlic to fry till it is brown. Now put that to the daal and stir it . Your daal is ready, serve it hot with rice of roti.This is normal daal bhat we eat twice a day here in Nepal. I ate it after posting to you !! super delicious ….yummy yummy yummy!!December 26th, 2012 by Smila | 7 Comments »
1. Lungs( best is goat lungs)
2, white wheat flour
3. some eggs
4. salt to taste
5. some oil
6. some turmeric powder
7. some cumin powder
8. some red chilly powder
November 24th, 2012 by Smila | No Comments »
This delicious food is good to eat as main course. A plate is full for me to kill my hunger. May be same for you, too. It is made on a rice flour bread called chatamari in Newari language. Looks like pizza so better to say Newari pizza to youngsters.
1. Rice flour about one and half cup
2. Buff keema or chicken keema or only veg keema if you are vegetarian.
3. some round sliced tomatoes, onions, green chilly, Capsicum chilly plus some chopped onion and green coriander leaves.
4 salt as your taste
5. some oil about two table spoon
6. some garlic/ ginger paste about a table spoon
7. some cumin powder about one tea spoon
8. some turmeric powder about half tea spoon
9. some soya sauce about one tea spoon
First make rice flour adding water and little salt as your taste, like liquid rice flour, not very thin but thick typed.Then mix all the masalas and buff keema and chicken keema with chopped onion and green coriander leaves, veg only for the vegetarian.Now put a pan on a stove with low flame. Put some oil and make a bread with that liquid rice flour and cook it for a while until it looks half cooked.Until the bread is cooking, make another pan hot and fry the mixed meat with some oil in a pan. Fry it well until it looks brown.Now put that fried mixed meat on a bread.Then put all sliced onion, capsicum, chilly and tomatos.Cook this for some time in low flame with a pan cap covering.Add stir egg one or two as you like on this mixed bread and cook it again in low flame.No Comments »
Let’s talk about meat item today. This is called buff keema curry. I have been eating this item since my childhood. I just love to have it with rice in the morning meal . Here in Newar family this is common food. Especially children like it. We can cook this with other meat as well like chicken, mutton, turkey etc. But buff meat ( water buffalo) is the best.You can have this curry with beaten rice or with roti as well. Ingredients :
1 Minced buff, the portion is as much u want.
2. some chopped garlic.
First fry chopped ginger in some oil. Add chopped garlic and fry with ginger, then add chopped onion till it comes brown. Then mix all those fried ginger, garlic and onion in minced meat. Add garlic and ginger paste, salt, turmeric powder, cumin and red chilly powder. Add some mustard oil and mix it properly. Keep it about 15 mins. Now we need to hot karahi ( deep pan). Put mustard oil and make it hot then put little turmeric powder, then fry the mixture. We need to fry it till all water part goes. More fry till it looks brown. Then add chopped tomatos and fry again. Boil some water in different pot at the same time, as much the sauce you need. The mixture should be deep down in added water. So you can have sauce. Cook it for some time after adding water for sauce. Not much about 5/6 mins. Till gets all boil well. Then top it with chopped coriander leaves and some ghee ( butter) it is ready to eat. You can serve it with rice, roti, beaten rice.Hmmmm, i’m going to enjoy this KEEMA CURRY with rice. You too, enjoy!!!!Thank you very much . Hope you will try and let me know how it taste for you??? ;)
Friends double click on pictures to view closer view! Thanks!September 10th, 2012 by Smila | 1 Comment »
Let’s talk about more yoga practice. Here is the next Yoga posture after Janu Sirsasana.
24. Ardhachandrasan ( half moon faced) : This is another style of Ardhachandrasan in sitting position. This is good exercise to make your body loose and makes you easy moving towards back from both sides. Sit in position like in picture above. One leg (left) down and one(right) on it. The front right leg should be bended and straight to your other knee. Catch your front right shin by your opposite left hand and put your other right hand to your back. Take a long breath in and breathing out turn behind slowly. Try to look at your right elbow behind and again breathing out look in front and relax.
25. Gomukhasan( Cow faced pose):
This posture is good for your chest and arms. For ladies this helps to make her breast in proper position. And it makes arm tightens and keeps in it’s shape. First sit on Bajrasan pose. And put your right leg on your left leg bending and sit on left heel putting your anus on it. Your knees look like the face of a cow. Then put your right hand to your back from upside your arm and catch your palm from other hand like in picture above.
Take a long breath in then breathing out lean down front ward and touch your knee from your forehead. Sit in this position as long as you can. In this pose heart patients are not allowed to do for longer time. Then again breathing in come back to the position and relax.
August 18th, 2012 by Smila | No Comments »
This is one of very funny celebration in Nepal called Gathemangal, falls in June/July. Almost all over Nepal among Newari people Gathemangal is celebrated in memory of demond Ghantakarna, who keeps bell around his ears. The demond, Gantakarna was terrible demond and people make his statue with straw, and many other things to make it look very funny. Look up in the picture, this one is made in Taumadhi, Bhaktapur on 18 July 2012. So do other tole ( local area), they are quite different from tole to tole. some use artistic paper face some use clay pot for head part and some use bamboo plate ( nanglo). Any how it should look funny. For body part some use straw or dried wheat plant or some bamboos(narkat). Some other organs are shown very very funny. They mostly use big fruits and vegetables to decorate it in funny way. Look at the decorations!!!!The demond should look terrible, so they are differently made in each part of Nepal.Young children start begging money in their area with the people who pass by. With that many they manage to make Ghantakarna and some Newari food . After it is ready to make, one of is ready to be chandal.This chandal ( bad spirit), begs money and go round this demond ghantakarna for three times and burns it. People make funny yelling and watch it burnt.some takes to river and burnt.It is just like taking dead body to funeral but in funny way. It is belief that with that demond, all the unnatural super spirit, bad spirits goes away and human being will have peaceful life ahead. Young children wear iron/copper made ring so they are safe of this demond and bad spirits. Some young women make mehendi (henna) in their hands in this season, quite related to this festival, i guess.So from this festival in Nepal many more other festival starts like Nag panchami, Rachhyabandhan, Gaijatra so on many more for the whole year.
I took all these picture from Facebook and internet, i thank all those photos owner, the post is wonderful with these pictures. Some pictures i took from my facebook friend, Mr. Rajesh Madhikarmy , I must thank him as well. I feel very shy to go in front to take pictures because children around there make very shameless words to this demond, this happens in Bhaktapur. Thanks you !!July 18th, 2012 by Smila | No Comments »
We find this vegetable green in summer and we get it’s root as potato in winter. This plant is a good source of vitamin A and of course good for eyes. We can make it as curry or daal ( lentil). And easily grown in valley. We make it with potatoes, beans, soya beans , what sort of beans you like to mix with, you can use it. One thing you need to be careful to find the one which we can eat. We need to see the steam, it should be white and softer. If it is red and hard can be not good to eat. So when we try to buy it just be careful to buy the good one.
1. some Colocassia green leaves new rolled ones are better and it’s peeled steam, root part chopped ones.
2. some chopped potatoes with skin.
3. some soaked soya or other red or white beans.
4. half table spoon of turmeric powder
5. some mustard oil.
6. some fenugreek seeds.
7. some salt as taste.
8 some red chilly powder as your taste.
9. one table spoon of cumin powder.
10. one spoon of garlic paste.
11. one table spoon of ginger paste.
12. one table spoon of grinned red pepper.
13. some chopped tomatoes.
14. some (3/4 pieces) of green chillies.
15. some lime juice.
First, clean Colocassia plant properly. Keep in a sieve till it’s water goes. After the plant gets bit dry, then you need to cut the leaves in to pieces, new leaves rolled in to knots, steam should peel off properly and make it in to pieces by hand. After peeling off the skin of steam, do not clean it with water.
Then keep a deep pan hot. Put mustard oil and make it hot and fry fenugreek seed till it gets black then fry some turmeric powder for color, quick and at the same time put chopped potatoes and chopped root part of Colocassia plant, to fry. Then when it gets bit red fry the beans, till it gets red. Then put Colocassia leaves and it’s steam together. Fry all together for few minutes until water part vapors away. Then put all masalas , paste of ginger garlic, cumin powder, red chilly powder, red pepper grinned, salt. Fry it in low flame and stir it in time to time. then put some chopped tomatoes and chillies, cover it and let it cooked. We should not add water to cook this curry. We should make the flame low and cook it . When it is ready before serving put lemon juice, stir it and then serve with rice or any other food. Yammy! Yammy! vegetable curry ! I just love it!June 30th, 2012 by Smila | 1 Comment »