The most unique dish I have experienced -MasterChef India 2 Contest

In any functions held in South India, the menu for the feast will be incomplete without 'Payasams'. If we attend the marriage ceremonies in Kerala, not one or two but several varieties of Payasams will be served.
What is Payasam?


Payasam (Sanskrit: क्षीर/Ksheer)(Hindi: खीर, Punjabi: ਖੀਰ, Khiri (ଖିରି) in Oriya, Urdu: کھیر/kheer) also known as Payasam (Tamil: பாயசம்) or Payesh (Bengali) (Malayalam: പായസം) (Kannada:ಪಾಯಸ) (Telugu:పాయసం) is a rice pudding, which is a traditional South Asian sweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom,raisins, saffron, cashewnuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
(Source:http://en.wikipedia.org/wiki/Kheer)
By now you must have  guessed what my favourite dish is.:-)


My favourite  and Unique Dish:

Last year on a Saturday evening, I  went to dine out with my family. After discussing various options, we decided to go to the Rasam Restuarant , a venture of the famous KrishnaSweets in Purasawalkam,Chennai. It is located in Raja Annamalai Rd, Purasawalkam , Chennai near Dharmaprakash Kalyana Mandapam.

Rasam Restuarant in Purasawalkam

In the Ground floor Krishna Sweets is functioning and Rasam Restuarnat is in the first floor. On entering the first floor, you will be surprised to see the serene environment of an Old Bungalow of yester years decorated with beautiful pictures.

                                              Thali Meals

This restaurant is famous for  the delicacies of Kongunadu like Murungai keerai Rasam(Drumstick soup), Nellikkai Rasam(Goosberry Soup) Vazhapoo vadai(Vada made of Bannana Flower),Kuzhi Paniyaram,Idiyappam, Vegetable briyani,  Paruthi Pal Halwa,Ilaneer(Tender Cocunut) payasam etc. They serve only thali meals for lunch. There are two options – a regular and a special. The regular thali has fewer items than the special but its quantity is far more ideal. Though the items are priced on the higher side, the taste of all the items are very good  and the items are made with less oil.  

We ordered for Murungai keerai rasam,Vazhapoo vadai, Kuzhi Paniyarams(both sweet and hot),Vegetable Briyani, and Ilaneer Payasam. It was the first time I tasted Ilaneer Payasam which was a Unique food item at that time. The taste was very good and later on  whenever I visited the Restaurant with my family, we never forget to order for this dish. I organised a get together of (about twenty persons)my college alumini friends (Loyola College, 1970 batch), in the restaurant and after tasting all the items my friends had a special word of  appreciation for Ilaneer Payasam.   

Now a days in most of the marriage receptions, this delicate item is included without fail. 

How to prepare Ilaneer Payasam?

Ilaneer Payasam

Ingredients:

Tender coconut kernels - 2 cups
Tender coconut water - 1 cup
Sweetened condensed milk - ½ a can
Milk - ½ cup
Thick coconut milk - 1 cup
Ground green cardamom - ¼ tsp.
Cashew nuts - 5 (whole)
Raisins - 8
Ghee - 1 tsp.

Method:
In a bowl mix tender coconut water, condensed milk, milk, coconut milk and ground cardamom.
Cut the tender coconut kernels into bite sizes and add to the liquid.
Fry the cashews and raisins and add to the kheer.
Enjoy and it’s good to eat it immediately.

(Source:  http://www.nandinisfood.com/2010/04/elaneer-payasamtender-coconut-kheer.html)

(Courtesy...Google Images for the pictures in this post.)

Enjoy tasting my favorite dish Ilaneer Payasam

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Health Benefits of ,Okra - Lady's finger (Bhindi)(Vendaikkai in Tamil)

  

I want to share this useful information received by email from a friend about the health benefits of Okra.  A guy has been suffering from constipation for the past 20 years and recently from acid reflux. He didn't realize that the treatment could be so simple -- OKRA! He started eating okra within the last 2 months and since then have never taken medication again. All he did was eat 6 pieces of OKRA everyday. He's now regular and his blood sugar has dropped from 135 to 98, with his cholesterol and acid reflux also under control. Here are some facts on okra (from the research of Ms. Sylvia Zook,PH.D (nutrition), University of Illinois . "Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid is also present in a half cup of cooked okra. Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. He got the following numbers from the University of Illinois Extension Okra Page . Please check there for more details. Okra Nutrition (half-cup cooked okra) * Calories = 25 * Dietary Fiber = 2 grams * Protein = 1.5 grams * Carbohydrates = 5.8 grams * Vitamin A = 460 IU * Vitamin C = 13 mg * Folic acid = 36.5 micrograms * Calcium = 50 mg * Iron = 0.4 mg * Potassium = 256 mg * Magnesium = 46 mg These numbers should be used as a guideline only, and if you are on a medically-restricted diet please consult your physician and/or dietician. Ms Sylvia W. Zook, Ph.D. (nutritionist) has very kindly provided the following thought-provoking comments on the many benefits of this versatile vegetable. They are well worth reading. 1. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. 2. Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. But it doesn't stop there... 3. Many alternative health practitioners believe all disease begins in the colon. The okra fiber, absorbing water and ensuring bulk in stools, helps prevent constipation. Fiber in general is helpful for this but okra is one of the best, along with ground flax seed and psyllium. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic many people abhor. In other words, this incredibly valuable vegetable not only binds excess cholesterol and toxins (in bile acids) which cause numerous health problems, if not evacuated,?but also assures their easy passage from the the body. 4. Further contributing to the health of the intestinal tract, okra fiber (as well as flax and psyllium) has no equal among fibers for feeding the good bacteria (probiotics). 5.To retain most of okra's nutrients and self-digesting enzymes! , it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw ( I EAT THREE RAW OKRA WITH LITTLE LEMON/SALT. I eat also one clove RAW GARLICK on the toast and chew.)   Name: Okra Biological Name: Abelmoschus esculentus, Hibiscus esculentus Other Names:   Okra, Okro, Ochro, Okoro, Quimgombo (Cuba), Quingumbo, Ladies Fingers, Gombo, Kopi Arab, Kacang Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh (middle east), Gumbo (Southern USA), Quiabo, Quiabos (Portugal and Angola), okura (Japan), qiu kui (Taiwan) History: Okra traces its origin from what was known as Abyssinia (Ethiopia) spreading right through to Eastern Mediterranea, India, Africa, North America, South America and the Caribbean. Though long popular in the South, it is becoming increasingly common and well known in Western Countries. Description: Okra is a tall-growing (3 to 6 feet or more in height), warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. The hibiscus like flowers and upright plant is very pretty. When cut, okra releases a sticky substance with thickening properties, useful for soups and stews. Parts Used: Immature pods Constituents: Nutrition Information For 1/2 cup sliced, cooked okra For 1 cup raw okra Calories 25 Dietary Fiber 2 grams Protein 1.52 grams Carbohydrates 5.76 grams Vitamin A 460 IU Vitamin C 13.04 mg Folic acid 36.5 micrograms Calcium 50.4 mg Iron 0.4 mg Potassium 256.6 mg Magnesium 46 mg Calories: 33 Fiber: 3.2g Total Fat: 0.1g Protein: 2.0g Carbohydrate: 7.6g Vitamin A 660 IU Vitamin C 21mg Folate 87.8mcg Magnesium 57mg Medicinal Applications According to Sylvia W. Zook, Ph.D. (nutritionist) Okra has several benefits. 1. The superior fiber found in okra helps to stabilize blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract. 2. Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver. 3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most unlike the OTC drugs. 4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract. 5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression. 6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract. 7. Okra treats lung inflammation, sore throat, and irritable bowel. 8. In India , okra has been used successfully in experimental blood plasma replacements. To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw. Specific Ailments Acid Reflux and Constipation A person, suffering from constipation for the past 20 years and recently from acid reflux, started eating 6 pieces of Okra. Since then, has not taken any other medication. Now, his blood sugar has dropped from 135 to 98 and his cholesterol and acid reflux are also under control. Asthma Vitamin C is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may curtail the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C. 1/2 cup of cooked Okra contains over 13 mg of vitamin C. Atherosclerosis Diets high in insoluble fiber, such as those containing okra, are associated with protection against heart disease in both men and women. Cancer The insoluble fiber found in Okra helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer. Capillary fragility Eating plenty of flavonoid and vitamin C-rich fruits and vegetables such as okra helps to support the structure of capillaries. Cataracts 1/2 cup of cooked okra contains 460 IU of vitamin A. Some studies have reported that eating more foods rich in beta-carotene or vitamin A was associated with a lower risk of cataracts. Colesterol A study (JAMA July 23, 2003) showed that consuming a "dietary portfolio" of vegetarian foods lowered cholesterol nearly as well as the prescription drug lovastatin (Mevacor). The diet was rich in soluble fiber from oats, barley, psyllium, eggplant and okra. It used soy substitutes instead of meat and milk and included almonds and cholesterol-lowering margarine (such as Take Control) every day. Depression and Lack of Energy Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression. High homocysteine A controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels. Healthy people were assigned to either a diet containing a pound of fruits and vegetables per day, or to a diet containing 3 1/2 ounces (99g) of fruits and vegetables per day. After four weeks, those eating the higher amount of fruits and vegetables had an 11 percent lower homocysteine level compared to those eating the lower amount of fruits and vegetables. Okra is a storehouse of vitamins and folic acid. Multiple sclerosis (MS) In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk.

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10ways to feel full, not Fat

If you find that you are never feeling satisfied after a meal or just an hour or so later you are
reaching for a snack to pick you up? Well, we're here to help with some feel-full strategies.
Granted there are foods that can boost your feelings of fullness but how, when and where
you eat your meals can also have a bearing on your full factor too.
Here are 10 ways to keep your dining habits in check to maximise
your feelings of satiety and satisfaction.

(1) Sometimes go it alone
People can eat more when they dine in company or with the television on
because they become distracted as to what exactly is going into their mouth.
Make sure mealtimes are all about the food, focus on it entirely and you'll feel full sooner.
Avoid fast-paced music too, this can increase the speed you eat, resulting in a clean plate
before your body is able to recognise it is full.

(2) Smell and chew
When you eat make sure you give your meal a good sniff as concentrating on the smell of your food
as well as the taste also switches on satiety signals. Secondly, chew, chew, chew, and chew some more,
some of the hormones needed to send the satiety signals to the brain are released by your chomping.

(3) Go for bulky and moist
The rationale behind the bulky and moist rule is pretty straightforward, simply the more air and water in food
the quicker it will fill you up, calorie for calorie. So, in terms of food swaps have a vegetable soup rather than
a pasty, plain air-popped popcorn instead of crisps and grapes in place of raisins.

(4) Wait after fat
If you do have a meal with a high-fat content then make sure you allow time for that feeling of fullness to come.
It can take longer for sense of satiety to come from a fatty meal compared to meal high in protein for example,
so allow time for the feeling of fullness from the fat to kick in.

(5) Get enough sleep
When your body is deprived of sleep it produces more ghrelin and less leptin.
These are the hormones that are involved in the regulation of appetite;
ghrelin is produced largely in the stomach and accelerates your appetite,
while leptin decreases appetite as it's the hormone that signals satiety.

(6) Get hydrated
The daily recommended amount of water to drink is around the eight glasses mark,
but many of us don't get anywhere near that amount and as a result when we feel hungry,
it is often because we're actually thirsty. Drink a glass or two of water before a meal,
and when you do eat, the food will feel more filling.

(7) Get a smaller plate
People tend to fill their plate however big it is, and most of us eat until it is empty.
And the aim of getting a 'clean plate' makes us more likely to override the satiety signals that stop us eating.
So, swap your normal plate for a slightly smaller one, and you'll find your 'full' switch will flip a little faster.

(8) Choose fiddly foods
If you eat foods that take a little time and effort to eat, this will allow time for your body
to recognise the fullness feeling. Good examples of fiddly foods are corn on the cob,
a crunchy salad or fish with bones, these types of foods force you to eat more slowly
and help you to feel full quicker.

(9) Eat an apple before each meal
Apples help to promote a feeling of fullness and research has shown that eating an apple
20 minutes prior to eating a meal reduced the amount of food that was consumed at that meal.
So, including an apple for your daily snack will not only contribute to one of your daily
recommended fruit or veggie portions but the fibre will fill up your stomach too.

(10) Be natural
Try to eat food that is as natural as possible as most manufactured foods tend to be very energy-dense
which means they contain more calories bite-for-bite. However raw fruit and vegetables take a lot of chewing
and occupy a lot of room in your stomach so they fill you up much more per bite.

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10 ways to cut down calories

1. A small spoonful (5mL) of most cooking oils has more than 40 calories. So, use only a few drops while cooking.

2. Change your nonstick pans once the coating wears off. The expense is worth the calories saved.

3. All the foods that you eat fried can be eaten grilled, roasted, or steamed. This means oil-free cooking and considerable calories saved.

4. Instead of having fruit juice at breakfast, have fruits. While an average orange has about 60 calories, a glass (250mL) of orange juice has more than 100 calories.

5. Soft drinks are an easy route through which calories sneak into your body. Avoid these sugary drinks and have more water instead.

6.Fruit smoothies, flavored ice candies, flavored yogurt are all relatively low calorie options. An appealing bowl of chilled mixed fruits can also help take your mind off the ice-cream.

7.Low fat milk and yogurt has about half the calories as its full fat version. Instead of avoiding dairy altogether switch to the low fat variety.

8.Make it a habit to put your food on a plate or bowl before you eat it. This means not eating handfuls directly from the bag.

9.CALORIE CUTTING SHOULD BE A SLOW AND STEADY EFFORT RATHER THAN THE LAUNCH OF A SUDDEN WAR AGAINST FOOD. TRY TO REDUCE AND CHANGE YOUR EATING HABITS OVER A COUPLE OF WEEKS AND NOT OVERNIGHT.

10.Eat at home before stepping out or carry a homemade snack in your bag. Eat out only when you are eating-out

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Benefits of eating Yogurt

Yogurt or yoghurt or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; other spellings listed below) is a fermented milk product (soy milk, nut milks such as almond milk, andcoconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation oflactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang

Source:http://en.wikipedia.org/wiki/Yogurt

How Yogurt and Curd are prepared?

Yogurt:

Yogurt is a dairy product commonly used in the Americas, UK and Europe. Typically, yoghurt refers to culture of live bacteria – Lactobacillus bulgaricus and Streptococcus thermophilus – in liquid milk to metabolize the lactose or milk sugar present in the milk. This leads to production of lactic acid in the milk , the end product being yogurt.

Curd:

This is pretty much a homemade version of yogurt. There is no major nutritional difference between curd and yogurt except for the fat. In our country curd and yogurt are used interchangeably. However, this version of yogurt is made at home by allowing milk to naturally ferment using a starter culture of left over curd.

Differences between Yogurt and Curd:

• Yogurt is an industrial product whereas curd can be prepared at home.
• Fat free yogurts are available nowadays but curds which we get in Indian market are not fat free but can be low fat.
• One can find flavored yogurts in stores whereas curd is generally not flavored.
• Also, curds are made from buffalo and cow’s milk whereas yogurt can be made from different kinds of milk.
• Yogurt can be stored for 15 days without spoilage but curd may spoil within 3-4 days as it will get sour if stored for longer duration.
• It has a different texture & taste. Curd has a clean buttery flavor as its not completely fat free.
• The most important difference between curd and yogurt is the cost at which they are available in the stores. Yogurt is much expensive as compared to curd and is not something which is affordable to all on daily bases. Instead people may have homemade curd from cows or buffalo’s milk as its nutritive value is almost similar.

- See more at: http://www.justforhearts.org/yogurt-vs- curd/#sthash.gwdI81gU.dpuf

This article would sure convince us to make the habit of eating yogurt every day. It is worth to share this article to your loved ones. 

"A cup of yoghurt a day... is a way of keeping the doctor away."

Research proves that yogurt is not just a food Accompaniment, a dessert, or merely a diet food. There is growing Evidence to show that it is packed with microscopic warriors - Beneficial bacteria that are essential for good health. It is also a nutritional goldmine.

According to the National Institute of Nutrition, Hyderabad, a cup of yoghurt (250 mg) contains 370 mg of calcium (compare that with 300 mg in 250 ml of milk). This is 30-40 per cent of most adults' daily needs. 

Besides, at eight grams of protein per cup, yoghurt meets 20-25 per cent of an adult's average daily needs. It is also a good source of Vitamin B (including folacin) and phosphorus. And, a cup of yoghurt contains 250 mg of potassium - almost as much as a banana does.

"If you want to have your own stockpile of B vitamins without having to buy them, eat yoghurt.  By a strange chemistry, it sets up an efficient little factory in the intestinal tract and manufactures B vitamins for you," says Pratima Kaushik, chief dietician at the Vidyasagar Institute of Mental Health and Neurosciences, Delhi.  

Yoghurt also provides lactic acid, which aids protein, calcium, and iron assimilation. For those on a low-calorie diet, yoghurt is a boon in any case. "Easily available anywhere, it is a snack that tastes great at any time of the day; it is low in calories and can be sufficiently filling when combined with a high-fibre vegetable or fruit," says Dr Shikha Sharma of Clinic de Rejuvenation, Delhi.  The benefits of yoghurt go beyond its nutritional value and low-calorie appeal.

The American Journal of Clinical Nutrition, in an article published in 2000, says, "Increased yoghurt consumption may enhance the immune response, which would in turn increase resistance to immune-related diseases."  

In addition, yoghurt plays an important role in restoring the digestive tract to its normal condition after a course of antibiotics. "The drugs often wipe out every bacterium in their path, good and bad, altering the natural balance of the digestive tract. When harmful bacteria dominate the intestine, essential nutrients are not produced and the levels of damaging substances like carcinogens and toxins rise. By killing the harmful `bugs', Yoghurt helps maintain a healthy balance of intestinal bacteria," Says Dr Mridula Chichra, a Delhi-based gynaecologist. In the Indian context particularly, doctors and practitioners of alternative medicine often recommend yoghurt to patients recovering from diarrhea, and help ease other intestinal tract ailments.

 Elixir for women

Women stand to benefit immensely from yoghurt. For instance, women are often prone to vaginal candidosis, which causes itching and possibly a thick, white discharge.  The risk of this infection increases during pregnancy, diabetes or when a woman is on birth control pills. "Eating yoghurt that contains natural bacteria and yeasts helps re-establish the Equilibrium," says Pratima.   A study conducted by E. Hilton et al (Annals of Internal Medicine) in 1992 found that yoghurt consumption decreased vaginal infections three-fold. "A particular feature of vaginal infection is the reduction or absence of lactobacilli in the vaginal flora. Yoghurt is full of lactobacilli, hence the logic in its use," explains Dr Mridula.

Then of course, there is osteoporosis, especially in women. Studies have shown that most people consume far less calcium than the recommended daily levels, which could cause osteoporosis. While there are many calcium supplements that are not readily or effectively absorbed, yoghurt provides an excellent source of easily absorbed calcium. That's not all. Daily consumption of yoghurt also helps improve complexion, making it more radiant.

A word of caution, though. The fruited varieties of yoghurt are high in calories, even though it has a low-fat profile. "The jams and fruit   concoctions added for flavour can dump in as much as seven teaspoons of sugar per cup and more than double the calories. So go easy on these, particularly when calories are a concern," says Dr Shikha. If you want a fruit flavour but do not want to lose out on calcium or gain calories, mix chopped fruit with yoghurt. You'll get all the calcium, and also the extra vitamins and fibre from the fruit.

However, to be effective, yoghurt must contain sufficient amount of`live' lactic cultures, meaning it must be `fresh'.

Make it at home, is Dr Shikha's advice. Or, when buying it, look for packing as close to the date of manufacture as possible to get maximum beneficial bacteria. She adds, "Always keep it cold, as the helpful bacteria in yoghurt cannot withstand high temperatures.

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Simple Tips for healthy eyes

Do you pay serious attention to your eyes? 

Get simple, and brilliant tips, so you have beautiful and healthy eyes.

Aishwarya Rai and her beautiful eyes. Image: itimes.com

Eyes are very important parts of the body, because only with healthy eyes we can see this beautiful world. But what would happen if our eyes are sore? No one wants to experience bad thing happen to their eyes.

   Therefore it is important for us  to maintain the health of the eye so as not to have impaired vision or pain. Then how do I maintain the health of our eyes?

Here are some tips and solutions for the health of your eyes: 

1. Eat lots of fruits and vegetables, especially those that contain lots of vitamin A such as tomatoes and carrots. In addition, the content of beta carotene in carrots is the best substance to maintain eye health.

2. Avoid wearing contact lenses / contact lens more than 19 hours as this can result in vision impairment in the extreme and make the eyes uncomfortable.

3. Use eye drops that can overcome the allergy such as red eyes or itchy during allergy season. But remember to use it sparingly because the usage of each day will only make the condition worse eye. Please read  on the labels carefully from the manufacturer's instructions. Please Should not shed a lot during the use of contact lenses. In addition, you must be careful to choose eye drops to avoid potential chemical hazards. Consult with your doctor first.

4. Refrigerate 2 slices of cucumber, put in the refrigerator for a few minutes, then place over your eyes and press gently for 10 minutes before bedtime to prevent swelling when you wake up.

5. Wear sunglasses to protect eyes from the sun. Select the glasses lens with polarized technology, not just the dark. Dark lenses will only make your pupils dilate without protecting it from sunlight. Exposed to sunlight for long periods of time would be very dangerous for your eyesight. Protection conducted now will be very useful in the future.

6. Do not be too long staring at a computer screen because it will make your eyes minus. Eyes off the computer screen for 2 to 3 minutes so that the eyes are not strained. Do yoga eye every hour when you should be staring at a computer screen for hours. The trick is to wink 50 times very quickly to train and relax the eye muscles.

7. Use of other eye protection when you have to deal with hazardous chemicals or in a place that may contain harmful gases.

8. Rest your eyes. Look to places that dominated the field and green colors to give freshness. Occasionally go out of town to see a sight in the mountains is highly recommended so that your eyes are always fresh and healthy.

9. Visit an ophthalmologist at least once a year to get a proper diagnosis of eye diseases, especially if the disease may be treated with glasses, contact lenses, or surgery. The doctor will also check for dry eye, retinal problems, and even the whole body health conditions like diabetes and high blood pressure. 

Some asymptomatic disease such as glaucoma (which can lead to total blindness) can also be detected early if you want to consult with a physician.

10. Put two tea bags in the refrigerator, and after you come home from work, put the two bags above your eyes and press gently. This method can cure tired eyes.

11. You can also take a vitamin or food supplement made specifically for the eye.

A healthy eye will make your eyes look beautiful, so you will be more interesting and passion to do an activity every day.

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