Foco Green Tea 300 ml - 10.58 Oz

Saivism and Vaishnavism, the two most elemental sects of Hinduism occur in Tamil Nadu, though, as elsewhere in India, this division is becoming more and more fuzzy.

Dedicated to important deities of the Hindu Pantheon such as Siva, Vishnu, their consorts Parvati and Lakshmi, as also Vinayak, Subramanya or Muruga, the Gods are worshipped with different names according to legends connected with the origin of the temples: Siva is Ramanathaswamy He who is worshipped by Rama at Rameswaram, and Nataraja Cosmic Dancer at Chidambaram.

With their artistic and aesthetic sensibilities and a robust sense of fun, it is no wonder Tamilians love festivals. Most of these commemorate events from religious mythology or celebrate the seasons.

Travelers to the Western Ghats can also visit Tamil Nadus major wildlife sanctuaries including the Mudumalai and Annamalai Wildlife Sanctuaries, home to elephants, gaur, deer monkeys and tigers. On a different note are Tamil Nadus extensive mangrove forests comprising excellent bird sanctuaries such as Lake Pulicat and Vedanthangal.

Over 30, 000 temples have earned Tamil Nadu the sobriquet of The Land of the Temples. Built over generations, by successive rulers of the Chola, Pallava, Pandya and Chera dynasties, Tamil Nadus temples nevertheless bear a close resemble to each other in terms of their physical features. The impressive tower over the entrance, or gopuram, the tower over the sanctum or vimanam and the central hall are common features across diverse architectural styles a reflection of the highly defined and precise rules governing the building of temples.

Tamil Nadu - Land of Temples

Thai Pusam: Held in temples dedicated to Kartikeya or Mariamman, devotees demonstrate their faith by walking over burning coal. This over, much singing and feasting follows.

Tamil Nadus most enjoyable temptations, undeniably, are the beaches. With an extensive coastline Tamil Nadu was famous amongst travelers even in ancient times for its ports such as Mylapore, Poompuhar and Mamallapuram from where India conducted trade with Rome, Greece and the Far East. Today tourists can enjoy wide uninterrupted beaches such as Rameswaram, Kanyakumari and the most famous Marina beach in Chennai. 12 km of unhindered sea and sand, make it the second longest beach the world.

History of Tamil Nadu

Tamil Nadus fertile plains are fed by rivers such as Cauvery, Palar, Pennar, Vaigai and Tamiraparani. The ever flowing Cauvery especially irrigates the Coromandel plains, Tamil Nadus most fertile plains; its delta in the Thanjavur-Nagapattinam region is the veritable granary of Tamil Nadu! Palai, or the arid desert region of Tamil Nadu is seen primarily in Tirunelveli district.

Kavadi Festival: Inspired by the legend of Idumban who carried two hillocks strung on a pole over his shoulders, devotees of Lord Muruga carry a Kavadi - flower decoration, as they travel up the Palani hills in Tamil Nadu to a temple at the summit.

No tourist can claim to know Tamil Nadu till he has also tried its cuisine. For the Tamilian carries his gutsy, if refined ingenuity, to food as much as every other facet of his life. Tamil Nadu is predominantly vegetarian a reflection of its staunch Hindu faith. While rice, lentils and vegetables are the staple, spices are used to give that unique flavour. Breakfast (tiffin) includes idli (steamed rice cake), dosa (steamed rice pancake), vada (patties made from gram flour) pongal (rice and lentils boiled together and seasoned with cashew, pepper and cumin) and uppma (semolina seasoned with spices). Lunch is usually rice along with vegetables, rasam (a spicy broth) and curd. Non-vegetarians have the option of curries and dishes cooked using chicken, mutton, or fish.

Tamil Nadus history reaches back to the earliest annals of pre-Aryan India. The earliest Tamilians were descendents of the Dravidian race and the remnants of their early civilization excavated at Mohanjo Daro and Harappa, in North- Western India testify to a highly developed society and culture. Invading Aryans caused them to retreat further South into Peninsular India in todays Kerala, Karnataka, Andhra Pradesh and of course Tamil Nadu. Here they settled and prospered, practiced statesmanship, built temples, pursued academics, wrote literature, composed music and poetry and gave rise to one of the oldest and most refined cultures of India.

Besides boosting Tamil Nadus tourism, the forests are also home to abundant reserves of medicinal herbs including Cinchona, which gives quinine for treating malaria and eucalyptus whose oil has healing properties. Also, Palmyrah trees grow thickly in Tamil Nadu while rubber is a major crop in parts of Tamil Nadu including Kannyakumari. The Javadhu hills near Vellore yield another highly sought after botanical wonder the sandalwood tree.

Tamil Nadu is a delightful anachronism. With a rich culture reaching back to the early dawn of history, the land of Temples is also a modern developing state. Tamil Nadu, Jewel of the South, is well known as a tourist destination in India. With a past brimming with superior cultural and artistic achievements, tourists flock to Tamil Nadu mainly for its historical heritage. But theres more
Traveling to Chennai, dashing capital of Tamil Nadu, tourists see a modern city, impressive as well as eminently livable. Besides, Tamil Nadu also has its fair share of great beaches, nature, wildlife, good food, festivals and fun.

Karthigai Deepam: Beautiful rows of glittering earthen lamps outside every home, and the joyous burst of firecrackers mark Tamil Nadu's Festival of Lights.

Kanthuri Festival: Dedicated to Quadirwali, a saint who was famous for doing good to people of all faiths, a descendent of the saint is chosen as a peer. On the tenth day Quadirwalis tomb is anointed with sandalwood paste, which is then distributed to share its healing powers.

The Eastern and Western Ghats, ancient hill ranges, meet in Tamil Nadu, bestowing the state with some of the most ravishing hill stations of the South including Ooty, Kodaikanal, Kothagiri and Yercaud.

Pongal: This most popular of festival of Tamil Nadus festivals celebrates the harvest season. The festivities stretching to three days, the first day is dedicated to the family, the second day to the sun and the third to the moon. Rice cooked in milk and jaggery is prepared and shared, with even the cattle and animals getting their share. Much rejoicing attends this festival, which is also traditionally observed in rural areas with community meals prepared by freshly harvested produce.

Ancient settlers in Tamil Nadu categorized the region into 5 different physiogeographic features: Kurinji or the mountainous region, Mullai or forests, Palai or the arid zone, Marudham or fertile lands and Neidhal or coastal belt.

In Tamil Nadu Siva is worshipped as the five elements: Space in Chidambaram, Water in Tiruvanaikkaval, Fire in Tiruvannamalai, Earth in Kanchipuram and Air in Sri Kalahasti (Andhra Pradesh). Vishnu, often referred to in Tamil Nadu as Varadaraja Perumal and Ranganarthaswamy is worshipped as himself, as also through temples dedicated to his incarnations, Rama and Krishna.

Grander and more imposing than their North Indian counterparts, the temples of South India served as more than mere buildings for the worship of the deities housed there. Tamil Nadus temples were integral to the social fabric of the towns where they stood. Serving as public halls, schools and centers of learning, they played a role in the commemoration of important religious, social and political events. Besides they doubled as granaries, storage rooms and hospitals From the perspective of tourism, Tamil Nadus temples served as fountainheads of the spiritual and artistic endeavor of the Tamil people.

Festivals of Tamil Nadu

Velankanni Festival: Commemorating the shrine of the Virgin Mary, built by grateful Portuguese sailors who miraculously escaped death when their ship was wrecked, this festival is attended by thousands. The church is called the Lourdes of the East on account of miraculous healings experienced by devotees here.

Taste of Tamil Nadu

Natural Wonders of Tamil Nadu

Denser and enjoying more rain, the Western Ghats are thickly forested besides having tea, coffee and spice plantations. On the other hand, Yercaud, in the comparatively rocky, barren Eastern Ghats also offers fruit orchards and coffee plantations.

Temples devoted to the consorts of the above Gods include the twin temples of Meenakshi and Sundareswarar at Madurai and the Kamakshi temple at Kanchi. Besides, temples dedicated to the elephant headed Ganpati or Ganesh, also known as Vigneswara or Pillayar, his younger brother Subramanya Lord of the Mountains and other lesser deities are also found in Tamil Nadu.

Float Festival: Commemorating Tamil Nadus version of Vishnu, Lord Alagars giving of his sister, the Goddess Meenakshi in marriage to Lord Sundaresa, ornamented statues of the divine couple are taken out on a golden bull from the Meenakshi temple on a full moon night and floated in a tank on a raft with flowers and lamps. Devotees travel along with the procession, dancing and spraying colours

Yogi Tea Sweet Thai Delight 16 Tea Bags

Experience the rich pleasures of exotic Thailand with a steaming cup of our exquisite Sweet Thai Delight and discover a world of sophisticated flavor. A delicious blend of Coconut, Organic Rooibos Leaf, Organic Cinnamon Bark and Organic Anise Seed give this delectable tea its charming flavor and rich, savory aroma that's perfect for any occasion. For a delicious twist, add your favorite creamer and sweetener to this delightful tea and experience for yourself the taste of sweet refreshment. 73% Organic

2- Add some chopped onion and sweat* in butter.

Note: This is a very simple way to cook rice but not the best because the rice, boiled in a large quantity of water, is washed and most of the taste is lost in the water. Look below to see my recommended methods for cooking rice. The methods to cook the rice are different according to the sort of rice you are using.

2- Add the rice and bring back to the boil, on a high heat, stirring frequently.

1- Bring a big quantity of water to the boil. (8 to 10 times the volume of rice), together with 1 tbsp of salt for each 2 pints of water used.

If you do not have a rice cooker:

3- Reduce the heat to a low to medium heat, to keep boiling until the rice is cooked. Stir occasionally to make sure the rice is not sticking to the pot.

*When sweating the onions you can add a choice of whole spices (not ground). Sweat together with the onions, then add the rice and cook together. You will have to remove the spices when eating or before you serve the rice. This takes a little time, but the rice cooked in this way is really very delicious.

1- Put one volume of rice (Thai, Basmati etc.) in a pot.

2- Add 11/2 the volume of water, and stir.

3- Put on a medium to high heat.

4- Bring to the boil. Cover with a lid and boil on a low to medium heat until cooked.

5- Serve immediately.

(Make sure the water does not evaporate too much during the cooking. Do not stir the rice during the cooking).

Almost anything can be added in risotto, depending on personal choice; vegetables cut in cubes, sea food, chicken, meat cut in small pieces, cooked before or not, depending if it can be cooked in the risotto itself.

This method is called riz Pilaff (or pilaw) in French cuisine.

Boiled rice: The simplest way to cook rice.

To prepare the rice this way, you can use a rice cooker; this is a wonderful device. It will cook alone and keep the rice warm for hours.

Risotto: To use Italian risotto rice it is better to cook it the risotto way.

How To Cook Different Rices; From Indian To Italian Or Thai

There are many different sorts of rice; among them, the parboiled one that I do not recommend, regardless of the brand. Some people may like it but for me this is something other than rice. The taste is awful and it seems to never be cooked. To have good rice, use Indian, Thai or Asian rice; or any other rice that is not parboiled. Italian rice is very good as well. According to the rice you buy, you will need to use a specific cooking method; for example, Asian rice is not good for making risotto, Italian rice is not good for serving with Chinese cooking.

4- When cooked, (about 15 minutes, maybe less according to the specific rice you are using), strain and serve immediately, plain or with butter or olive oil.

The basic Asian way of cooking rice:

Brown rice can be cooked in the same way as: Boiled Rice: The simplest way to cook any rice; except that the rice will need to be cooked for about 1 hour to be ready.
Drain and store like plain rice in the recipe above.

Here is the basic way to do it.
1- Sweat chopped onions in some butter.

2- Add the rice, (arborio, vialone, carnaroli...; (about 3 ounces per person).

3- Stir until the rice becomes translucent.

4- Add dry white wine to the level of the rice. Cook until almost all the wine is evaporated.

5- According to the recipe you are preparing, (if your risotto will be made plain, with sea food, meat, vegetables etc.) add fish stock, vegetable or chicken broth; (for 12 oz of rice add about 1 pint of the stock, you will add more later).

6- Bring to the boil on a medium heat, stirring frequently. Add salt and pepper.

7- Keep cooking the rice, adding more liquid when necessary. (The quantity of liquid necessary to use in risotto is difficult to say as different rice brands will absorb more or less liquid.)

8- Immediately after the rice has absorbed the previous amount of liquid, add more liquid, and repeatedly add a little each time, allowing the rice to absorb little by little the liquid.

9- Repeat the process until the rice is cooked, stirring frequently.

10- When done, the risotto should be cooked but a little al dente. It should be creamy as well.
11- To finish add grated parmesan and serve immediately.

12- To give more taste, add chopped garlic, cream during the cooking process.

3- Add the rice; stir it in to the butter with the onion, for one or two minutes, until the rice becomes translucent.

Brown rice

5- If you are not serving the rice immediately, cool the rice in cold water, strain and store until you are ready to serve it.
(The rice can be very easily reheated in a microwave oven. You can also use it to prepare fried rice)

Pilaff: An alternative way to cook rice (use Basmati rice for instance for this recipe)

4- Add 11/2 the volume of water, together with some salt, pepper, and a whole garlic clove if you like, (this is optional).

1- Take an ovenproof dish, put on a medium heat with one tbsp of butter for 2 cups of rice.