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Friday, 24 April 2015

Wo milta hi nahin mujhse sambhal ke

Wo milta hi nahin mujhse sambhal ke
magar jadu hai aanchal tak na dhalke

Kahan tewar hain unme ab wo kal ke
hawa chalne lagi hai rukh badal ke

Judai ki ghadi hai dushmane dil
bala hai ye nahin talti hai tal ke

Ada unki maza deti hai humko
maza ata hai unko dil masal ke

Wajoode shamma ko khatra hua hai
ki khud aatash hua parwana jal ke

Paheli ban ke wo ojhal hua hai
kiye hain band dar sab usne hal ke

Wafa ke phool tab samjho khilenge
jo ayega koi kanton pe chal ke

Wo kar dete hain namumkin ko mumkin
meri aaghosh men aksar machal ke

Nazar ke teer nazuk hain tumhare
jabhi purlutf hain ye waar halke

Wednesday, 4 March 2015

Urdu couplets are elixir for brain; learning the language helps prevent dementia

Urdu couplets are elixir for brain; learning the language helps prevent dementia

Reading an Urdu couplet is not only a delight for your soul but also an elixir for your brain. A recent study by the Center for Bio-Medical Researches (CBMR), Lucknow, suggests that reading Urdu passages helps in brain development.

The work, which has made it to the recent edition of international journal 'Neuroscience Letters', has shown that reading the language involves predominant involvement of the frontal brain which controls a number of cognitive functions like decision making, the ability to determine good from bad, emotional control, coping with stress, processing information and analysing. Learning Urdu also has a role in delaying the onset of dementia, besides helping children with learning disabilities.

Uttam Kumar, a faculty member in the department of neuroimaging at CBMR, who conducted the research on subjects from the city, said the conclusion was drawn on the basis of mapping the brain of subjects when they read Urdu text for a stipulated time. The mapping was done using functional magnetic resonance imaging technique, a world-class technology used to study structural and functional aspects of the brain.

Learning of a language creates a certain pattern in the brain which can be identified by linking different neurons involved. Joining all dots refers to mapping. Though the basic contour of this pattern for all languages is the same, the structure tends to differ at a micro level because of scripts and subsequent speech sounds (phonetics). Languages are also differentiated on the basis of orthography or difference between grapheme (seeing written letters) and phoneme (encoding and translating the written into spoken letters) mapping.

"We used grapheme-phoneme mapping which divides languages into 'transparent' (easy to learn) or 'deep' (difficult to learn). For example: Hindi and German are transparent while English and French are deep. Urdu is the deepest language and therefore reading it involves more areas of the brain, which is good for mental health," said Kumar adding, "Urdu has two more advantages over others — visual complexity of letters and direction of writing."

The study found that reading Urdu involved dominant participation of the middle and superior regions of the frontal part of the brain. "Both these areas control majority of cognitive functions of the brain such as decision making, emotional control, coping with stress, analying things and processing information," he said adding that its role in decision making was most important. "It governs the ability to determine the good from the bad along with consequences of action," he stated, citing the Journal of Cognitive Neurosciences.

The work examined effects of graphene-phoneme mapping over neural regions in bilingual people and suggested that Hindi and Urdu made a good combination. "This works very well because they are mutually comprehensible languages and have a shared vocabulary," Kumar said. Researchers at Nizam Institute of Medical Sciences, Hyderabad, have already shown that bilingualism delays the age of onset of Alzheimers and other dementia. It also found that the Urdu-Hindi combo was beneficial for children with learning disabilities, particularly dyslexia, as it improves functioning of the visual cortex.

What is Dementia :
Dementia is a broad category of brain diseases that cause a long term and often gradual decrease in the ability to think and remember such that a person's daily functioning is affected. Other common symptoms include emotional problems, problems with language, and a decrease in motivation. A person's consciousness is not affected. For the diagnosis to be present it must be a change from a person's usual mental functioning and a greater decline than one would expect due to aging. These diseases also have a significant effect on a person's caregivers.

The most common type of dementia is Alzheimer's disease which makes up 50% to 70% of cases. Other common types include vascular dementia (25%), Lewy body dementia (15%), and frontotemporal dementia. Less common causes include normal pressure hydrocephalus, Parkinson's disease, syphilis, and Creutzfeldt–Jakob disease among others. More than one type of dementia may exist in the same person. A small proportion of cases run in families. In the DSM-5, dementia was reclassified as a neurocognitive disorder, with various degrees of severity.Diagnosis is usually based on history of the illness and cognitive testing with medical imaging and blood work used to rule out other possible causes. The mini mental state examination is one commonly used cognitive test. Efforts to prevent dementia include trying to decrease risk factors such as high blood pressure, smoking, diabetes and obesity. Screening the general population for the disease is not recommended.

There is no cure for dementia. Cholinesterase inhibitors such as donepezil are often used and may be beneficial in mild to moderate disease. Overall benefit, however, may be minor. For people with dementia and those who care for them many measures can improve their lives. Cognitive and behavioral interventions may be appropriate. Educating and providing emotional support to the caregiver is important. Exercise programs are beneficial with respect to activities of daily living and potentially improve outcomes. Treatment of behavioral problems or psychosis due to dementia with antipsychotics is common but not usually recommended due to there often being little benefit and an increased risks of death.

Globally, dementia affects 36 million people. About 10% of people develop the disease at some point in their lives. It becomes more common with age. About 3% of people between the ages of 65–74 have dementia, 19% between 75 and 84 and nearly half of those over 85 years of age. In 2013 dementia resulted in about 1.7 million deaths up from 0.8 million in 1990. As more people are living longer, dementia is becoming more common in the population as a whole. For people of a specific age; however, it may be becoming less frequent, at least in the developed world, due to a decrease in risk factors. It is one of the most common causes of disability among the old. It is believed to result in economic costs of 604 billion USD a year.People with dementia are often physically or chemically restrained to a greater degree than necessary, raising issues of human rights.Social stigma against those affected is common.

An Article from TOI -

Tuesday, 24 February 2015

9 kinds of biryani every food lover must know

9 kinds of biryani every food lover must know
Know your biryani (Thinkstock Photos/ Getty Images)
There are several ways to make biryani - each style loyal to its local gastronomic history. Here are the India specific ones that every rice or biryani lover should know about

The masses love it, politicians woo voters with it, and festivals are incomplete without it -the delicious biryani is the favourite of all.India has a wide variety to choose from when it comes to this royal dish.Top chefs talk about the distinctive features of each biryani, and what makes them special...

Hyderabadi Biryani (Andhra Pradesh)
Hyderabadi biryani is one of the most popular dishes in south India. For many home cooks and chefs, this dish from Mughlai cuisine is quite a challenge to make, and each has his unique way of spicing it up. What makes it stand out is the usage of saffron and coconut. This biryani is cooked in layers - the most challenging part in its creation. While most other biryanis are always dominated by mutton and chicken gravy, here the saffronmixed-rice takes over.Serve it with brinjal gravy.

Dindigul Biryani (Tamil Nadu)
This one's a favourite in Chennai with many outlets dedi catedly serving just Dindigul biryani.The rice used in it is very different - jeera samba rice instead of Basmati, giving it an entirely new flavour. The biryani also uses cube-sized muttonchicken pieces instead of big chunks. Apart from the usual masala, a lot of pepper is used.

Ambir Biryani (Tamil Nadu)
It's hard to miss out on the Ambur biryani if you are in Tamil Nadu.Take a trip to the sleepy little town of Ambur and the first thing that'll strike you is the in numerable biryani stalls dotting the Chennai-Bengaluru highway. There's chicken, mutton, beef and prawn as options, with the flavour of mint and coriander standing out. The highlight of this biryani is the fact that chefs soak the meat in curd be fore adding it to the rice, which imparts a unique taste to the dish. Have it with onion raita and brinjal gravy.

Bhatkali Biryani (Coastal Karnataka)
Coastal Karnataka: Though low on spice, the Bhatkali biryani has the right amount of flavour. This particular style originated from the Nawayath Mus lim community of Bhatkal, in coastal Karnataka. They use a lot of onions, green chillies in their style of cooking - also in the layered format. Unlike Ambur biryani, in which mutton pieces are soaked in curd, Bhatkali biryani chefs cook muttonchicken pieces in curd. This eventually makes the biryani less spicy.

Lucknowi Biryani (Uttar Pradesh)
Uttar Pradesh: Based on the Persian style of cooking, the Lucknowi biryani is made with the use of a completely different method known as dum pukht. As is the norm with most Persian formats, the meat and gravy are partially cooked and then layered in the dum pukht style. Served in a sealed handi, Lucknowi biryani is light on the stomach as it is low on spices.

Kolkata Biryani (West Bengal)
West Bengal: Kolkata biryani has its roots in the Nawabi style biryani of Lucknow. The chefs from Awadhi kitchens brought the signature biryani recipe to Kolkata, which later got tweaked into the unique Kolkata biryani that we know today. The Kolkata biryani is unique, thanks to its subtle use of spices combined with ghee, Basmati rice and mutton. The addition of potatoes and boiled eggs also lends a different flavour to the d dish. Use of nutmeg along with saffron and kewra gives this biryani its signature aroma.

Malabar Biryani (Kerala)
Kerala: Malabar biryani, famous in Kozhikode, Thalassery and Malappuram areas of Kerala, is characterised by the unique variety of rice called khyma rice, the rich flavour of spices, and the generous usage of cashewnuts and raisins.Chefs in Kerala add these ingredients generously while preparing the biryani.The key difference lies in the method of preparation. The rice is cooked separately from mutton gravy and mixed well only at the time of serving.

Sindhi Biryani (Sind Province, Pakistan)
Pakistan: Sindhi biryani, which originated in Sind, Pakistan, is quite spicy and zesty.Sour curd, generous use of spices and chilli mark this form of biryani. Usage of kewra or mitha ittr is another differentiating factor. Sindhi biryani recipes also use potatoes and prunes.

Bombay Biryani (Maharashtra)
Maharashtra: What makes Bombay biryani special is the use of potatoes in it.Be it vegetarian or non-vegetarian biryani, potato is a must. The preparation uses a layered method, where half-cooked basmati rice and cooked meat are put on dum-style.


Dindigul biryani recipe

Jeera Samba rice: 1 kg (for 10) I Mutton: 1.5 kg 
Onion: 400 gm
Tomato: 400 gm 
Mint leaves: 1 bunch
Coriander leaves: 1 bunch
Ginger-garlic paste: 6 sp (approx 30 gm)
Cinnamon: 4
Cloves: 4
Star anise: 4 pieces
Marati moggu (type of caper): 4
Jathipathri: 4
Curd: 250 ml
Oil: 200 ml
Ghee: 50 ml
Chilli powder: 5 tsp
Coriander powder: 7 sp
Pepper powder: 4 tsp

Cut the mutton into small pieces and soak it in curd for 20 minutes. Wash the rice and soak it in water for half an hour. Keep the biryani vessel in the stove and add oil, cinnamon, cardamom, cloves, star anise, marati moggu, jathipathri, mint leaves (50%) and coriander leaves (50 %). Then add sliced onions. Saute well until it turns transparent. Add gingergarlic paste, followed by sliced tomatoes. Mix well until it merges together. Add the mutton pieces along with the curd, coriander powder, chilli powder and then add a glass of water. Add the required amount of salt at this stage and cook the mutton. Once it is cooked, add the pepper powder, soaked jeera rice, the remaining mint and coriander leaves. When it starts bubbling, put the lid on the fire and add the weight (in dum style). Leave it for about 20 mins and then add ghee.Serve it with raita or brinjal curry.

Wednesday, 21 January 2015

Foods that alter your mood

Foods that alter your mood

The plan to controlling brain chemicals that'll decide how happy you'll be today.

Foods that alter your mood. Image courtesy: Thinkstock Photos/Getty Images

Grandmums across the world don't tire saying, 'a way to a man's heart is through his stomach.' Research suggests there is science behind the adage. "For one," says psychiatrist Dr Yusuf Matcheswalla, "whether they are fancy dawats or a simple dinner, eating gives you pleasure. Our emotions, intellect, rationalisation and cognition are all related to neurochemistry. That is triggered by what we eat."

There's a reason, he explains, that for centuries, Ayurveda acharyas emphasised the benefits of sattvic food or those eats that lead to clarity of mind and balance in body.

Brain chemicals (neurotransmitters, such as serotonin, dopamine and acetylcholine) that are triggered by what we consume, influence the way we think, feel and behave.

So, food affects our mood, and in turn, our behaviour. For instance, eating banana for breakfast can help you race through a hectic day. Caffeine, found in tea, coffee, colas and chocolate, is probably the most widely used behaviour-modifying drug in the world.

"We often choose to drink it if we are feeling tired and irritable, because it gives us a boost, helping us concentrate," says registered dietician Sukhada Bhatte. "Chocolate, reduces tension and ups your mood due to the release of serotonin and cannabinoid receptors signalling."

Chemical reactions

Bhatte says serotonin plays a role in the homeostatic maintenance of arousal, mood, appetite, sleep, impulse control and other neurobiological functions. A plate of egg whites, soy protein, sesame seeds, cheese, milk, whole wheat and nuts (almonds, walnuts, pistachios and cashews) - all good sources of tryptophan, an amino acid that's readily converted into serotonin — can help brighten your outlook to the world. Low levels mean you feel worried, sleepless and constantly crave sugar. Studies have shown that higher levels of this messenger of happiness can relate to constructive social behaviour.

Dopamine, the other brain chemical that elevates mood, is synthesised from amino acid tyrosine, which is found in eggs, milk, and cheese and soy protein. It affects the reward and pleasure centres of the brain and is associated with transient feeling of pleasure. However, prolonged exposure to high levels of dopamine may lead to a decline in threshold for its innate levels. Reach out for a cup of green tea (chamomile, in particular), since its happy properties are linked to its polyphenol epigallocatechin-3-gallate levels.

Bhatte cautions against eating processed foods because they not only have an effect on your weight, they play games with your mind too. "The repetitive consumption of unhealthy comfort foods rich in carbohydrates, fats and sugars promotes a vicious cycle of overeating, obesity, which in turn changes mood due to metabolic disturbances."

Glucose levels

Fluctuations in blood sugar levels are associated with altered mood and energy available. Glucose is the main source of readily available energy to the brain and other body cells. Hypoglycemia or low blood sugar can occur when a diabetic has not eaten a meal before taking his insulin dose. It may also occur among healthy individuals in cases of starvation or crash dieting or as a side effect of a medicine, says Bhatte. Hypoglycemia deprives the brain of its primary energy source, thereby triggering anxiety, fatigue and confusion. This is perceived as 'low feeling' by the general population.

A diabetic needs to be more careful since hypoglycemia may lead to an acute complication. They should therefore, consider the 'low, fatigued feeling' as a warning sign.

What to eat

For food to have a positive effect on our mood and metabolism strive to consume a balance of cereals, pulses, dairy, fruits and veggies. It's a natural way to pump micro-nutrients, antioxidants and phytochemicals into your body. "The right balance of carbohydrates and proteins enhance your ability to produce serotonin in the brain," she adds.

Foods rich in folic acid (beans and greens) and vitamin B12 (fish, poultry and dairy) have been seen to prevent disorders of the central nervous system, mood disorders, and dementia, says Edward Reynolds, MD at the Institute of Epileptology, King's College, London, in an article published in WebMD.

Those rich in Omega-3 are important because the essential fatty acids are the building blocks of the brain.

Brain cell membranes are made up of 20 per cent fatty acids, which makes Omega 3 crucial for brain signals to flow smoothly. An article in Psychology Today says doctors call this class of fat 'essential' because, unlike several other nutrients, our body cannot produce it naturally. We can derive it from a specific foods like walnuts, leafy greens, flaxseed and seafood.

The senses

Food affecting mood doesn't start and end with its consumption. According to Matcheswalla, the way food is presented, its aroma and texture also trigger neurotransmitters in the brain. "When we see a pretty sight, it generates a rush of happy brain chemicals like serotonin, endorphin and dopamine," he adds. This explains why sometimes, simply gazing at a gooey chocolate cake leaves you rosy-eyed unlike the sight of dal-chawal, even though the latter's nutritional value is far greater.


The US-based nutritionist and author of the widely read, The Mood Cure, says each of the four mood engines in your brain needs a different amino acid fuel. The lower your access to amino fuel, the more False Mood symptoms you develop. The four emotion-generators in your brain are called neurotransmitters. Each one powers a different emotional zone in your brain and each has a distinctly different effect on your mood.

The dark cloud of depression: If you're high in serotonin, you're positive, confident, and easy-going. If you're sinking in serotonin, you'll tend to become negative, obsessive, worried, irritable, and sleepless.

The blahs: If you're high in catecholamines (also known as dopamine; epinephrine; norepinephrine), you're energised. If your catecholamines have crashed, you'll sink into an apathetic funk.

Anxiety and stress: If you're high in GABA (gamma-aminobutyric acid found in cherry tomatoes , shrimp and brown rice), you're relaxed and stress-free. If there's a gap in your GABA, you'll be wired, stressed, and overwhelmed.

Oversensitive feelings: If you're high in endorphins (triggered by the consumption of banana, walnuts, and dark chocolate), you're full of feelings of comfort, pleasure and euphoria. If you're near the end of your endorphins, you'll be overly sensitive to hurt.

Monday, 8 September 2014

Is tarah berukhi se to dekha na keejiye

Is tarah berukhi se to dekha na keejiye
Nazuk hai aina ise toda na keejiye

Ham aor karenge tarke mohabbat ka faisla
Lillah aisi baat to socha na keejiye

Karwat badal badal ke guzaari hai saari raat
itna kisi ke sabr se khela na keejiye

kaabu men jab wo aaye to suniye na uski baat
is haal men kaha hua uska na keejiye

Dil ko bahare husne mulaaqaat chahiye
usko sunehre khwaab dikhaya na keejiye

Naseh ko bhi  dikhaiye raahe najate gham
Bhule se uski raah pe jaaya na kijiye

Ham jaante hain aap ka har range aarzu
Hamse to dil ki baat chipaaya na keejiye

Maana ki iltijaon se hum maan jayenge
Isse to jaan pe banti hai rootha na keejiye

Mumkin ye ho ki jisko wafa aap kar saken
Aisa to hum se koi bhi waada na keejiye

Sunte hain intizaar hamara karenge aap
Halkaan khud ko aap khudaara na keejiye

makhsoos jab nigaah ata ki Irfu ko
ab chodiye hataiye parda na keejiye

Friday, 18 July 2014

Koi Hota Jisko Apna Hum Apana Keh Lete Yaaron - MP3

Koi Hota Jisko Apna
Hum Apana Keh Lete Yaaron
Paas Nahin To Door Hee Hota
Lekin Koi Mera Apna
Aakhon Mein Neend Na Hoti
Aansoo Hi Tairte Rehte
Khwabon Mein Jaagte Hum Raat Bhar
Koi To Gham Apnataa
Koi To Saathi Hota
Koi Hota Jisko Apna
Hum Apana Keh Lete Yaaron
Paas Nahin To Door Hee Hota
Lekin Koi Mera Apna
Bhoola Hua Koi Waada
Beeti Huyi Kuchh Yaadein
Tanahai Dohraati Hain Raatbhar
Koi Dilasa Hota
Koi To Apna Hota
Koi Hota Jisko Apna
Hum Apana Keh Lete Yaaron
Paas Nahin To Door Hee Hota
Lekin Koi Mera Apna

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