Ekkatuthangal, Chennai 14/26, 3rd Pillayar Koil Street, Ambal Nagar, Ekkaduthangal Flt No. 1, Srichkra Ramraj Apt., No. 57, (Old No. 8), 12thAvenue, AshokNagar, Chennai 83, Ekkatuthangal, Chennai - 600032, Dist. Chennai, Tamil Nadu
Cold Pressed oil simply means, oil extracted naturally by just pressing and NOT applying any external heat to extract oil. The temperature of the oil during extraction is less than 50C. This temperature is little over room temperature because of the friction during the grinding/pressing process.
In low temperatures we use the traditional contraptions called 'ghani'. Ghani is a long cylindrical chamber made from wood, with a pestle in the centre. Oil seeds are poured in the ghani and are gradually crushed by the rotating pestle till most of the oil comes out through the opening at the base. Ancient texts proves that the original cold-pressed oil do not pre-heat or heat up the oilseeds in the process of crushing or grinding them. In cold pressed oils, anti-oxidants, micro-nutrients and fatty acids are present in their pure forms . Cold Pressed Oil means the inputs (seeds) are pressed in low temperature. To put in a lighter note, the seeds are pressed raw without roasting.
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Chennai: After a recent anti-encroachment drive at a renowned temple in Chennai, Hindu Religious Affairs Minister PK Sekar Babu comes out with an interesting plan as for the first time, in the country, the state department is planning to deploy women priests in the temples which come under the endowment department.
Women priests in the temple is not new, said an official. A Dalit woman was appointed a priest in a temple in Mangalore City and in many other temples in the country where only women are allowed to perform prayers. This is rather seen as to break gender biases and to give social justice.
While announcing, the Hindu Religious and Charitable Endowment (HR&CE) department said that the interested women will be offered training. Women are also part of our society when all Hindus can become priests, women can also look forward to becoming and after getting it approved from CM MK Stalin, the government will start offering training to interested women, said HR&CE Minister PK Sekar Babu as quoted by Times of India.
The minister was also loud and clear in saying that trained non-brahmins in the state can also apply for the priests' positions as all the Hindus can be priests also he mentioned that this idea would co-relate with the Late CM M Karunanidhis ideology of breaking caste barriers.
Uttapam is a dish very similar to thedosa and is a speciality ofTamil Nadu food. It is made by grinding the Urad Dal and rice powder together. It is then allowed to ferment for a few hours and then slow fried over very minimal oil over a skillet. Uttapam is flat and crispy at the sides just like dosa but soft and doughyin the middle like an Idli. The uttapam is then given a little topping of tomatoes, onions, capsicum etc. It tastes delicious with either coconut chutney or Sambar, however, I would recommend the coconut chutney. You can also try it with the spicy tomato and chilli chutney which tastes quite heavenly.
I know all of you have seen and eaten Bondas, but this bonda has a different stuffing though cooked in the same way. Instead of adding potato and other veggies to it, it is stuffed with banana which is then fried in oil. Contrasting the usual spicy Bonda, this is sweet due to the banana and is eaten as a snack with tea. Tamil Nadu food never ceases to amaze!
Rasam is my personalfavourite! Tamarind forms the base of this soup-like dish, and added to it are tomatoes, pepper andcumin seed. The rasam is almost a pre-meal appetizer, which is light and doesn't fill you up too much before a meal. The rasam is a famous dish that is poured over the rice like a normal curry. Though it is almostcolourless, it has a burst of flavour. You can also drink it as you would a soup. It is good for a sore throat too.
There are so many types of Dosas. There are a few famous kinds of dosa which are available all over the country.Let's start with paper dosa. Most of the dosas are paper-thinand like all the other Tamil Nadu Food, it is made by a batter with the mixture of urad dal and rice, spread over a pan and cooked mildly. It is then shaped into a thin paper-like layer and served in a cone shape along with some chutney and sambar. All the other dosas are made in the same way but depending on their names the extra ingredients are added. Like the egg, dosa has the same procedure but an egg is cracked and poured onto the dosa, spread across and cooked along with the dosa in some oil/ghee.
Murukku is one of the most famous snacks that got its origin from Tamil Nadu, and its name means twisted. Again, the batter for the murukku is made by a mixture of rice flour and urad dal with some salt, water, cumin seed etc.It is thendeep-fried in oil in various shapes until it turns hard. It is loved by people all over India.
Sambar is a curry just like the dal but what makes it different is the different spices and vegetables that are used to prepare it. Sambar is a little sour because of the tamarind base that it is prepared in, and consists of various vegetables. Some of the famous vegetables used to make Sambar are: Drumsticks, Brinjal, Pumpkin, potatoes and radish. One of the main ingredients that give it the taste is the use of curry leaves. This Tamil Nadu food accompaniment is served with almost all the South Indian dishes be it rice, idli, dosa etc, and it tastes brilliant with almost all of them!
Uruttu Chammanti is the local name for coconut chutney in Tamil Nadu. It is made with grounded coconut, dry red chilly (particularly roasted red chilly) ginger, mustard seed and served cold along with the dishes such as Dosa, Idli, Vada. It tastes delicious and the coconut gives it a flavour that perfectly balances out with all the other dishes.
Idli and Vada, collectively save breakfasts for people who are late in the mornings, almost every time! These Tamil Nadu food items complement each other beautifully and are total comfort foods. Idli is made with a mixture of urad dal and rice and looks like a small, spongy pancake once cooked and is one of the signature dishes of Tamil Nadu.
Vada, on the other hand, is either doughnut-shaped or round like idli and is prepared with fermented Bengal gram mixed with curry leaf, cumin seed and mustard seed. The vada is then shaped and deep-fried giving us a crispy yet soft food served with sambar and coconut chutney.
A lifesaver dish for all those moms who are running late on tiffins, this Tamil Nadu food dish has oodles of flavour that pops in your mouth with its unique tang. Moreover, lemon rice is a quick and tasty dish 0and is pretty easy to make!A seasoning of onions, tomatoes, curry leaf, red chilly, salt and lemon juice is made and cooked rice is added and fried with the seasoning. Some groundnuts and added to the dish to give it some crunchiness and balance out the sour taste of lemon and served with chutney or vegetable salad.
One of the best sweet dishes of Tamil Nadu is the Paruppu Payasam. It is made by roasting Moong dal and cooking it in the pressure cooker. Some jaggery syrup is added to the mashed moong dal and stirred till completely cooked. This is then served with roasted cashew nuts and tastes very rich and creamy.
Poriyal is a bit sauteed vegetable dish that's made of shredded or diced vegetables fried in spices. The recipe is a fusion of frying mustard seeds, onions and urad dal with the vegetable of your choice in turmeric, dried red chillies, spices and coriander. In certain places, shredded coconut is used to dress the dish. Poriyal is served as a side dish to a three-course meal in Tamil Nadu with sambar/ rasam and tayirsadam (yoghurt). Poriyal has regional variations such as Palya in Karnataka and Porutu in Andhra.
This is a staple meal during every auspicious festival of Tamil Nadu. Besides the rice and sweet milk, the dish is cooked with ingredients like cardamom, green gram, raisins and cashew nuts. According to the traditional beliefs, Pongal is cooked in open space in the sunlight, as it is dedicated to the sun god. The dish has two variants- one that's sweet another that's savoury which is served on banana leaves. Pongal is cooked in a colourful clay pot that's decorated with patterns called Kolam.
Paniyaram is a South Indian dish that's made of steaming batter using a mould with cavities. The dish has various names in other states of south India such as paddu in Kannada and Gunta Ponganalu in Telugu. The batter is made of rice and black lentils, similar to the one used for idly and dosa. People have experimented with the dish in many ways, it can be made spicy, savoury, sweet depending on your likes. Only ingredients like jaggery, chillies, masala vary. There is a special pan that's used to make Paniyaram. It is a pan with many small fissures. Apart from the given names, Paniyaram is also called as gulittu, gundponglu, ponganalu, guliappa, appe and so on.
Kootu is a semi-solid side dish that's made of lentils and vegetables. It is most commonly served with Virundhu Sappadu that's a combo of boiled rice, curd, rasam, poriyal and pickle. There are many variations of Kootu that are prepared in Tamil Nadu.Poricha kootu or fried kootu which is made of Urad dhal and pepper fried in red chillies, cumin and fresh coconut made into a paste. Vegetables and moong dal are cooked separately following which they are heated and mixed with the paste. Snake guard and beans are the common ingredients in this kootu. The other variants of kootu are Araichivita kootu and Araichivita sambar.
The typical tamarind rice that can be translated as 'sour tasting dish'. There's nothing extra that's added to Puliodarai apart from the essential ingredients such as dried coconut seed, lentil seeds, Imli, Chataka powder, olive oil, curry leaves, mustard seeds, groundnuts, Urad dal and of course the ready to mix Puliodarai paste. Puliodarai is otherwise called as Pulihora and Puliyogare. As per traditional beliefs, turmeric powder is a symbol of auspiciousness hence the meal is cooked on special occasions and presented to God.
Koozh is the Tamil name of Millet Porridge that's commonly sold by street vendors. It is made from Cumbu flour or broken rice in a clay pot. Although it is a vegetarian recipe, Koozh is also made of fish, chicken and crab. If fermented, the porridge gives you a tangy flavour. It is slowly liquified and mixed with onion, buttermilk, curry leaves and coriander leaves. The koozh is served as a side dish with raw onion, green chilly, pickles, and mango spiced with pepper and red chilli and at times with Dry fish gravy. The dish is served during Mariamman temple festivals across the rural areas of Tamil Nadu.
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The Brand with Trust Genesis of food, the world's mass consumed crop, and natures best gift of food to mankind, is now available to you from the hands of Naina, that spells the quality and trust that you can rely on ever.
The glorious history of Naina Rice Mill dates back to 1960. Our grandfather Mr. Krishnan, the founder of the Mill - affectionately known as Naina by many had a very humble origin. Being born into a poor family that eked out a living in a small palm leaf-thatched hut, he knew that hard work alone could be his investment to success. He started very early in his life as a rice farmer. As an agriculturist, he had gained an intuitive knowledge about the different forms of rice, their growing conditions, etc. After having acquired the knowledge and mastered the skills of the field over a decade, he went on to join a local mill. He was soon identified to be the lead operator in the milling process because of his superior quality-checking skills. In the 1960s, when there was limited technological support to make moisture-based assessment of paddy, he would so causally identify the best quality grain by just feeling with his hands.
Very soon, he started out his own venture in rice vending business. He used to cycle 15 miles to Vellalagundam - a place of his choice for meeting paddy merchants and procuring high quality grains. Accompanied by his childhood friend Mr. Pachiappan, he would procure 75 kgs of paddy for Rs 25 then. Quality was always his prime concern and he never compromised on it. He used to soak the purchased paddy in mud pots for 15 hours and then boil in brass vessels for an hour. Later the paddy was dried in his 10 x 10 metre hut. The remaining grains, for want of space, had to be dried on the roadside. He used to guard it till the end of the day, with only a small interval of 15 minutes for a modest lunch. In the evening, he used to collect the dried paddy and with the help of a nearby huller, get the bran separated. What resulted after the process was 35 kg of rice.
Ably supported by his wife Kamalam, he used to sieve and ensure that every single stone was removed. Late into the night, the couple would fill the rice in 30 measurable pots, each weighing 270 gms. He would wake up very early, load his bi-cycle with rice pots, pedal to the market before the crack of the dawn, and sell all the 30 pots of rice during the day. Each unit used to be sold for Rs.10 only.
Around the 1970s, Mr. Balakrishnan, with his knowledge of paddy grinding process, joined the team. The trio comprising Krishnan, Pachiyappan and Balakrishnan would purchase 10 sacks of quality paddy (75 kgs each), divide into three shares, and gleefully challenge each other about who would sell it all first. Our Grandfather's produce often got the demand and he used to close sales in just an hour.
Kitchadi Samba, Pulidhi Kar and Matta Kar were some of the rice varieties he specialized in. Over the years, as Kitchadi Sambha sowing came down, he quickly recognized that Ponni with its thin, long grain and unbeatable taste would become a favourite amongst the public. As expected, the market for Ponni rice boomed. With his rich experience, business acumen and people-friendly approach, the public started associating Naina's Rice with quality. Looking at the public reception, Mr Krishnan, a humble man with no business or trading background, got the confidence to start this Naina Rice Mill, way back in 1985. It was built with his hard-earned money of Rs. 3 lakhs. Nestled in the sylvan settings of Ayodhiyapattinam village in Salem District of Tamilnadu, the mill has over the years become a hotspot for rice business.
Naina Rice Mill has seen the evolution of the rice industry in India. Today, the mill can boast of state-of-the-art machinery in the rice business, strong links with key paddy sellers and the trust of a wider circle of consumers. But we know that our success lies in pursuing our grandfather Mr Krishnan's vision - prioritize customer's needs, stick to rigorous quality checks, and serve the best of best rice!
A good management for development not only lies in pure businesss, but its the way we support the environment and develop a unified culture to nurture the essence of human strength, morale, knowledge and economics. We keep connected with technologies and agri research centres and update our farmers for the availability of new breed of seeds and techniques. We amalgamate with testing centres for quality of seeds to ensure if it is in par with expected yield and quality. This helps us in maintaining our productivity and promises.
Since from inception, Naina rice mills primary investment is knowledge of paddy procurement, by consideration of various factors and extending alternative geo locations with seasons for purchase of paddy. Season and Soil plays major role in delivering its produce, and along with these there are several factors we scrutinize in selecting the paddy for procurement. Our procurement specialists subject the samples of paddy for a set of scheduled test of chemical, microbiological and residue validations that confirm with our proprietory standards, to enlist the procurement. The carefully selecteds are then moved to our processing storage facilities, which are managed for effective supply of Naina Brand Rice as and when necessary to the market.
Our quality team comprises of eminent and experienced heads in the field of Agriculture Management, Production Management, Resource Management and Scientific advisory personnel coordinating in tandem to ensure the outputs of planning and production is alingned with expected developments. The Chief Member of Naina Rice Mills arranges periodic get-together with the quality team for briefing as well as to encourage the morale of the team and keep the organisation in its right order.
Naina Rice Mills is built upon a single core sloagan in mind, its just "Quality". We had enforced ourselves in every trends and seasons to keep out of deviation and maintain quality in our procurement and produces.
We had done our best foundations and set standard parameters from seeding through ploughing to cultivating, and maintaining across generations. Transforming thought to work is biggest challenge to any individual or corporate, and is same for naina rice mills. We govern standard protocols and measures to self diagnose and audit our own process and progress in all levels inside the corporate as well as outside the corporate partners of of our developments such as farmers and merchants. Rather than enforcing strictness, we enforce understanding on quality of work, which directly reciprocates quality of output and quantity too.
We govern standard protocols and measures to self diagnose and audit our own process and progress in all levels inside the corporate as well as outside the corporate partners of of our developments such as farmers and merchants.
At Naina Rice mills Social Responsibility is not only bound by corporate ethics, it goes a step beyond to enhance and encourage the quality of life both inside and outside of our corporate boundary. Our growth is just not by our own, but it is a result of the continued efforts given by everyone inside the corporate, farmers, merchants, and the consumer masses.
We share our benefits of our growth with all of them respectively, as well as to the poor and needy. We update our team with knowledge base of technologies and databases that are essential for better yielding seeds, farming methods, quality maintenance and improvement of quantity, and the same is shared with the farmers and support them in monitoring and producing better quality and quantity of paddy, and in such a way it helps improve their quality of life.
At Naina Rice Mills we conduct perodical training, quality maintenance programe and meetings to keep abreast of standards maintained, progress level, improvements required, and encouraging workers morality, which thereby drives the performance of every individual both inside and outside the corporate, and enables collective flow of growth that are needed to be shared back to the society and its development.
The exact origin of rice will perhaps never be known. However, it is certain that domestication of rice ranks as one of the most important developments in history. It has fed more people over a longer period than has any other crop.
Recurrent references are made to rice in both Hindu and Buddhist scriptures. In both the religions, rice is used as a major offering to the gods. This proves the longevity of rice as a staple item of the diet.
Archeologists have found evidence that rice was an important food in Mohenjo-Daro as early as 2500 B.C. and in the Yangtze Basin in the late Neolithic period (Chang 1967a). Rice and related farming implements dating back at least 8,000 years were found there and rice cultivation seems to have spread down the rivers over the following 2,000 years.
Pottery shards bearing the imprint of both grains and husks of rice were discovered at the Korat area of Thailand. This is the earliest and most convincing archeological evidence for domestication of rice. These remains date back to at least 4000 B.C.
This evidence not only pushes back the documented origin of cultivated rice but, when viewed in conjunction with plant remains from 10,000 B.C. discovered in Spirit Cave on the Thailand-Myanmar border, suggests that agriculture itself may be older than was previously thought.
Perhaps from diverse beginnings in different parts of Asia, the process of diffusion has carried rice in all directions and today it is cultivated on every continent except Antarctica. Thousands of rice varieties are grown in more than 100 countries.
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