AWARENESS FROM WHO- Basic protective measures against the new coronavirus

Stay aware of the latest information on the COVID-19 outbreak, available on the WHO website and through your national and local public health authority. COVID-19 is still affecting mostly people in China with some outbreaks in other countries. Most people who become infected experience mild illness and recover, but it can be more severe for others. Take care of your health and protect others by doing the following:

Wash your hands frequently

Regularly and thoroughly clean your hands with an alcohol-based hand rub or wash them with soap and water.

Why? Washing your hands with soap and water or using alcohol-based hand rub kills viruses that may be on your hands.

Maintain social distancing

Maintain at least 1 metre (3 feet) distance between yourself and anyone who is coughing or sneezing.

Why? When someone coughs or sneezes they spray small liquid droplets from their nose or mouth which may contain virus. If you are too close, you can breathe in the droplets, including the COVID-19 virus if the person coughing has the disease.

Avoid touching eyes, nose and mouth

Why? Hands touch many surfaces and can pick up viruses. Once contaminated, hands can transfer the virus to your eyes, nose or mouth. From there, the virus can enter your body and can make you sick.

Practice respiratory hygiene

Make sure you, and the people around you, follow good respiratory hygiene. This means covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then dispose of the used tissue immediately.

Why? Droplets spread virus. By following good respiratory hygiene you protect the people around you from viruses such as cold, flu and COVID-19.

If you have fever, cough and difficulty breathing, seek medical care early

Stay home if you feel unwell. If you have a fever, cough and difficulty breathing, seek medical attention and call in advance. Follow the directions of your local health authority.

Why? National and local authorities will have the most up to date information on the situation in your area. Calling in advance will allow your health care provider to quickly direct you to the right health facility. This will also protect you and help prevent spread of viruses and other infections.

Stay informed and follow advice given by your healthcare provider

Stay informed on the latest developments about COVID-19. Follow advice given by your healthcare provider, your national and local public health authority or your employer on how to protect yourself and others from COVID-19.

Why? National and local authorities will have the most up to date information on whether COVID-19 is spreading in your area. They are best placed to advise on what people in your area should be doing to protect themselves.

Protection measures for persons who are in or have recently visited (past 14 days) areas where COVID-19 is spreading

• Follow the guidance outlined above.

• Stay at home if you begin to feel unwell, even with mild symptoms such as headache and slight runny nose, until you recover. Why? Avoiding contact with others and visits to medical facilities will allow these facilities to operate more effectively and help protect you and others from possible COVID-19 and other viruses.

• If you develop fever, cough and difficulty breathing, seek medical advice promptly as this may be due to a respiratory infection or other serious condition. Call in advance and tell your provider of any recent travel or contact with travelers. Why? Calling in advance will allow your health care provider to quickly direct you to the right health facility. This will also help to prevent possible spread of COVID-19 and other viruses.

Kheer

A sumptuous meal and then comes the turn of sweet dish- this is the most common scene at any Indian dinner. In some states and regions the sweet dish is even served before meal, but with the same purpose – complete satisfaction of the taste buds. The most common but amazing, and which can be truly called the queen among desserts, is the sweet dish ‘Kheer’. Kheer is known by different names in different regions of India, like in Tamil it is called Payasam, Bengalis calls this Payesh, and in Sanskrit, kheer is known by the name of Ksheeram that means milk. Be it any form or version, its taste is incredible and especially the one made out of rice, full cream milk and condensed milk then garnished with dry fruits like almonds, raisins and cashews.

There is a strong connection of kheer with religion and rituals in India. It is believed that the first ever kheer was prepared at the Lord Jagannath temple at Puri, Odisha about 2000 years ago. After that, kheer in India was used in many Hindu rituals and also distributed among devotes in the form of Prashad and till date this continues. Also because of its popularity and religious link, this sweet dish gained traditional importance and people started making it on festivals and different occasions. Commonly, rice is used for preparing kheer but because of its regional connection sago, wheat and vermicelli or seviyan are also used instead of rice. To sweeten it, again depending upon the region, either gur (jaggery) or sugar is used. Like in Odisha, gur (jaggery) is used, whereas in north India sugar it used to sweeten the taste.

In Bengal kheer is served by the name of  Payesh and is considered as an auspicious food. Because of this it is prepared on the occasion of annaprashana (weaning ritual of an infant). Also its another version is popular in which khajoor milk instead of full cream milk is used. This kheer is not thick like the one prepared in Punjab, but tastes awesome.

In Assam kheer is called Payoxh and is light pink as along with dry fruits cherries are also added. Assamese also use sago (edible starch extracted from a palm) instead of rice to make this dish.

In Bihar kheer both from sugar and jaggery is cooked, but the one with jaggery is called Rasiya and the other is known as chawal ke kheer.

Hyderabadi style of kheer is called Gil e firdaus (means clay of paradise) in which milk and bottle gourd are used.

Muslims also prepare kheer on Eid-ul-Fitr as well as Eid-ul-Adha. North Indian muslims prepare fir-ni on this occasion which is also a form of kheer.

Here is the quickest and easiest way to prepare Kheer in North Indian style

Ingredients

•  1 cup cooked rice
•  2 cups full cream milk
•  1/3 cup sweetened condensed milk
•  Sugar to taste
•  ½ tsp cardamom powder
•  8-10 Chopped Cashew nuts
•  8-10 Chopped almonds
•  8-10 raisins

Kheer Recipe

• Put cooked rice, milk and condensed milk in a non stick pan and mix them well. Keep the flame low and stir constantly.
• Add sugar, dry fruits and cardamom powder and mix well till sugar gets dissolved.
• Serve hot

Enjoy this mouthwatering sweet dish !!!

Tandoori chicken

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Total Time: 9 hours, 30 minutes

Yield: 4 servings

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.