Flavoring Agents
Leading Manufacturer of Biryani Culinary Essences
The "Tiger"
Biryani Culinary Essence is an esquisite flavour prepared by blending Natural Spices together to produce a flavour which enchances in the preparation of the recipe to give the real taste of Dhum Biryani. We are proud to say that essence is been used at homes & restaurants widely all over the world in countries like Australia, Malaysia, GCC, USA, Switzerland, and many more...
| English | Tamil |
|---|---|
| Cinnamon | Pattai |
| Cloves | Krambu/ Lavangam |
| Cardamom | Elakkai |
| Mace | Jathipathri / Jathikai thol |
| Black stone flower | Kalpasi |
| Fennel seeds/ Aniseed | Soambu |
| Star anise | Annasi poo |
| Bay leaf | Brinji ilai |
| Nutmeg | Jathikai |
| Dried kapok buds | Marathi mokku |
BIRYANI SPICES NAMES IN HINDI
| English | Hindi |
|---|---|
| Cinnamon | Dalchini |
| Cloves | Laung |
| Cardamom | Elachi |
| Mace | Jaipatri / Javintri |
| Black stone flower | Phathar ke phool, Dagad Phool |
| Fennel seed/ aniseed | Valaiti Saunf / Aawonf |
| Star anise | Anasphal / Badayan / Chakri Phool |
| Bayleaf | Tej Patta |
| Nutmeg | Jaiphal |
| Dried Kapok buds | Shalmali, Semul, Kachra, Kabra, Karer, Kariyal |
BIRYANI SPICES NAMES IN TELUGU
| English | Telugu |
|---|---|
| Cinnamon | Dhalchinachekka |
| Cloves | Lavangam |
| Cardamom | Elakayi |
| Mace | Japathri, Jajikaya Pathri |
| Black stone flower | Kallupachi, Rathipachi |
| Fennel seeds/Aniseed | Kuppi Soptu/Sompu |
| Star anise | Anaspuvu |
| Bay leaf | Masala Aku / Biryani Aaku |
| Nutmeg | Jajikaya |
| Dried Kapok buds | Marathi Mogga, Tella Buruga, Enugadanta, Mumudatu |
BIRYANI SPICES NAMES IN KANNADA
| English | Kannada |
|---|---|
| Cinnamon | Patta / Karugapatta |
| Clove | Grambu |
| Cardamom | Elaka |
| Mace | JathiPoo |
| Black stone flower | Celeyam, kalppuvu |
| Fennel seeds/ Aniseed | Shombu |
| Star anise | Takkolam |
| Bayleaf | Karuva Ela |
| Nutmeg | Jathikka |
| Dried kapok buds | Appakuttaka, Parappoola, Parapanni |
BIRYANI SPICES NAMES IN MALAYALAM
| English | Malayalam |
|---|---|
| Cinnamon | Chakke |
| Clove | Lavang |
| Cardamom | Elakkaya / Elakka |
| Mace | Japatri / Jayithree |
| Black stone flower | Kallu huva |
| Fennel seeds / aniseed | Sompu |
| Star anise | Anasi hoova / Pineapple Mogg |
| Bayleaf | Biryani Ele / Paththa |
| Nutmeg | Jayikai |
| Dried kapok buds | Marathi Moggu or Ilavu or Puulaa, Mullilavu |
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The Zomato and Swiggy are simply on-line shipping and restaurant discovery applications, assisting human beings get on-line meals from any close by restaurant.
One character can promote Home meals on line on Zomato and Swiggy, however he requires some necessary matters that are cited below.
#Essential Requirements to promote Home Food Online:-
To work as a business, you need to have to register for a company. You can register for any organization (LLP, Partnership firm, or One Person Company) and begin promoting domestic meals online.
To accomplice with the Zomato or Swiggy, one man or woman have to do FSSAI Registration and collect the Food Licence The FSSAI license is an critical license that helps businesses to set up a meals commercial enterprise in India.
The man or woman have to have a GST wide variety ie, he have to practice for GST Registration.
These three matters are quintessential for setting up a meals enterprise and promote domestic meals online. Hence you first follow for Company Registration, FSSAI Registration, and GST Registration.
#How to register and come to be a accomplice with Zomato or Swiggy to promote meals online?
If you have the FSSAI License and GST wide variety of your company, then you can rapidly promote the domestic meals online.
To register, You must go to the precise website. Example:- If you are registering for Swiggy, you must comply with the steps stated below:-
Visit www.swiggy.com and go on the "Partner With Us" hyperlink at the footer of the screen.
Fill your vital small print and add the indispensable files of your company.
The consultant of Swiggy will contact you after the submission of the critical information.
The steps stated above are comparable in each Swiggy as nicely as Zomato, and you can efficaciously register and promote the domestic meals online.
Mutton Bucket ( 18 Nos) - Rs. 4500
Mutton Bucket (12 Nos) - Rs.3000
Mutton Mini Bucket (8 Nos) - Rs. 2100
MUTTON BIRYANI MINI
₹220.00
This has 1Qty of mutton biryani accompanied by onion raitha and brinjal.
Serving Capacity: 1 Adult
MUTTON BIRYANI PARTY PACK
₹2,650.00
This has 1Qty of Mutton biryani party pack accompanied by Onion raitha, Brinjal,
Serving Capacity: 8-10 Adults(approx)
MUTTON BIRYANI BUCKET (SMALL)
₹1,850.00
This has 1Qty of Mutton biryani small bucket accompanied by Onion raitha, Brinjal, Eggs/Coke (5-6 Serving approx)
Serving Capacity: 5-6 Adults(approx)
It depends on the appetite level of the people you are serving.
See in one kg of rice and meat you can easily prepare biryani for four people. So if you want to feed 10 people take 2.5 kg of rice and 2.5 of meat.not everyone’s appetite is same towards biryani.biryani is the soul food for everyone.not everyone may eat same amount of biryani.one may eat or less depending on their appetite.sometimes 2 kg of rice also falls short while feeding your squad ’cause they hog li anything. So it is better you take rice in bigger and equal quantity.
As we all know, to make biryani we have to take rice and meat in equal ratios. But personally I have my own formula to make it. I prefer 1:1.5 ratio where 1 is rice and 1.5 is meat. I take this ratio because when rice cooks, it usually doubles up in quantity, and when meat cooks, it usually shrinks in size.
So for making biryani for 10 people, take 1.2kgs of rice for safety. Soak it for 30 mins and see what's the quantity. Take 1.5kgs of meat.
So take the curry separately from the biryani and add a pinch of sugar, and the biryani spice, a little salt to boil and then add to the biryani.
Adding sugar will make the curry fry faster.
If you do not add spices when cooking the curry alone, the curry will be spicy without the spice taste.
Another way
Take the lamb in the biryani separately and chop it into small pieces .Then put the frying pan in the oven, pour a little oil and cover the curry.
Cover and simmer on low heat for 3 minutes.
Chop the curry into small pieces so it will fry quickly.
If you would like to cook it more evenly, place the undercooked meat in a warm oven, about 250 degrees F, and bake it until a thermometer inserted into the meat reaches at least the recommended minimal internal temperature
According to 50 people, the amount of rice and chicken will also depend on how tasty Biryani is made.
Therefore, I will tell you all the ingredients for biryani according to 50 people and I am thinking that with such ingredients, the taste of biryani will be wonderful.
The real joy of biryani comes when chicken pieces with rice are also present in large quantities. So the ratio of making my chicken biryani is 50-50.
50-50 means that the amount of chicken should be kept as much as the per person taking the quantity of rice. And if all the ingredients are kept in the right quantity, then at least one person can eat 250 grams of rice. Therefore, each person will also keep 250 grams of chicken.
All ingredients according to 50 people
250gram * 50 = 12.500kg rice
250gram * 50 = 12.500 kg chicken
Ghee = 4kg
Onion = 12 kg
Tomatoes = 10kg
2 kgs cup oil/ghee
25 green chili, slit
1 kg ginger garlic paste
15 Bay leaf
50 cloves
25 one inch cinnamon sticks
160 grams cardamom
100 grams shahi jeera
400 grams red chili powder
salt to taste
400 grams coriander powder
7 kgs curd
400 grams lemon juice
bunch of coriander leaves/cilantro, finely chopped
bunch of mint leaves/pudina, finely chopped
Dum cooked Biryani provides the warmth you need this winter
So, our beloved season of bone chilling air, ready to make you long for your cozy bed is here! When you are far away from your superhero of a rajai, I bet that it is all you can think about, even when you are working under the wicked nose of your villainous boss. Of course, the only other thing that could comfort your wounded soul in such a situation is - well, a hot plate of yummy Hyderabadi Chicken Dum Biryani.
Sadly, by the time I leave the office, the chilly winter winds make me feel like heading straight for home rather than look for a satiatingnon-veg biryani near me. So, I just manage to crawl back into my room, wrap myself into my blanket, pick-up my cellphone and order biryani online. Even after listening to my every Friday’s saga, if you still cannot relate to my love for this delicious dum-cooked meal, let me narrate to you how in the winter season this biryani has it all!
Ingredients in dum cooked biryani that will warm you this winter
Ghee - Ghee basically helps in digestion and improves eyesight. So next time you think your vision is becoming blurry, sit back and eat ghee-filled dum biryani.
Oil - Due to its antibacterial properties, oil helps to protect the skin and fight germs. The right kind of oil can actually stimulate your growth. Olive oil, bran rice oil are such examples.
Chicken - After a long cold day and tiring hours at work, a hot chicken biryani bowl is what will make your winter evening memorable. Chicken is warm and provides proteins to the body thus serving to be the perfect food for the season.
Star anise - This star shaped nutrient has several healing properties. It protects one from sore throat in the frequent cold and cough inducing months.
Cloves - Clove is widely known for its medicinal and culinary properties. When added in the biryani, it relishes the bursts of flavors while also attributing a warm essence to its taste.
Cinnamon - People usually eat biryani in abundance and face digestion issues. But this ingredient in biryani has several health benefits. This solves the digestion problems. So next time you think about avoiding biryani because of digestion fear, think twice - think more about the satisfaction.
When you find the rice is undercooked, do not eat it or throw it away. Here is a simple method to solve the problem: use chopsticks to stick a few holes in the rice center, sprinkle the same amount of water diluted wine into the holes, and then simmer for five minutes.
If your rice are very hard which mean they are under cooked when assembling the Biryani pot, you can add extra water in dum to soften but remember the gravy also has some water.
सामग्री
चिकन के लिए
300 ग्राम चिकन
3 इलायची
1- इंच दालचीनी छड़ी
3 लौंग
1/8 टुकड़ा जायफल
1 सितारा ऐनीज़
1 कपोक कली
1 फूल गदा
आवश्यकतानुसार नमक
Mer चम्मच हल्दी पाउडर
2 चम्मच लाल मिर्च पाउडर
1 चम्मच धनिया पाउडर
1 चम्मच बिरयानी मसाला
1 ½ छोटा चम्मच अदरक लहसुन का पेस्ट
½ नींबू
¼ कप तले हुए प्याज़
Urt कप दही
Leaves कप पुदीना पत्ती
¼ कप धनिया पत्ती
4 से 5 बड़े चम्मच तेल
मैरिनेटिंग राइस के लिए
1 = कप बासमती चावल (1 कप- = 250 मिली)
2 से 3 बड़े चम्मच तेल
3 इलायची
1 कपोक कली
1 इंच दालचीनी छड़ी
3 लौंग
½ गदा
1 सितारा ऐनीज़
1/8 टुकड़ा जायफल
आवश्यकतानुसार नमक
Ili टी स्पून मिर्च पाउडर
½ चम्मच बिरयानी मसाला
½ चम्मच अदरक लहसुन का पेस्ट
Mer चम्मच हल्दी पाउडर
1 प्याज
3 हरी मिर्च
Leaves कप पुदीना पत्ती
कोडांतरण के लिए
1 बड़ा चम्मच तेल
1 water कप पानी
कवर करने के लिए एल्यूमीनियम पन्नी
2 से 3 बांस हरे
अनुदेश
चिकन को मैरीनेट करना
चिकन को मिक्सिंग बाउल में लें।
साबुत गरम मसाला मसाले, आवश्यकतानुसार नमक, हल्दी पाउडर, लाल मिर्च पाउडर, बिरयानी मसाला, अदरक लहसुन पेस्ट, धनिया पाउडर, तले हुए प्याज, आधा नींबू, दही, पुदीना की पत्तियां, धनिया पत्ती, तेल डालकर अच्छी तरह मिलाएँ।
एक घंटे के लिए अचार को छोड़ दें।
चावल को मैरिनेट करना
कच्चे बासमती चावल को एक मिक्सिंग बाउल में लें।
तेल, नमक, साबुत गरम मसाले, अदरक लहसुन का पेस्ट, हल्दी पाउडर, लाल मिर्च पाउडर, बिरयानी मसाला, प्याज, हरी मिर्च, पुदीने के पत्ते डालकर अच्छी तरह मिलाएँ।
इसे एक घंटे के लिए अलग रख दें।
कोडांतरण
जब तक आप अंदर कोई धूल नहीं पाते तब तक बांस को साफ करें।
तेल के साथ आंतरिक भाग को चिकना करें।
पहले 2 चम्मच चिकन मैरीनेड डालें और फिर 4 से 5 चम्मच चावल डालें। फिर से प्रक्रिया शुरू करें।
1 of कप पानी डालें।
पानी अंतराल के माध्यम से नीचे तक चलता है।
एक एल्यूमीनियम पन्नी के साथ बांस को कवर करें।
बाँस की बिरयानी बनाना
आग लगा दो और उस पर बांस लगाओ।
बीच-बीच में मोड़ते हुए 30 से 35 मिनट तक छोड़ दें।
बाद में इसे आग से हटा दें और 5 से 10 मिनट के लिए छोड़ दें।
एक केले के पत्ते पर गर्म परोसें।
Nagaland government has decided to ban the commercial import and trading of dogs and dog markets and also the sale of dog meat, both cooked and uncooked, the Chief Secretary of Nagaland Temjen Toy informed on Friday.
Nagaland government has decided to ban the commercial import and trading of dogs and dog markets and also the sale of dog meat, both cooked and uncooked, the Chief Secretary of Nagaland Temjen Toy informed on Friday. He also tweeted, "Appreciate the wise decision taken by the State’s Cabinet."
This move by the Nagaland government comes months after the Mizoram government took an identical decision. Dog meat sale, commercial trading, import, and export was banned by the Mizoram administration in March.
The Cabinet headed by Chief Minister Neiphiu Rio made this announcement after the Federation of Indian Animal Protection Organisations (FIAPO), an apex body of animal rights groups, appealed to the government to ban the sale, smuggling, and consumption of dog meat besides enforcing stringent animal welfare laws.
FIAPO executive Varda Mehrotra earlier said, “We are once more hit by shock and horror at recent images that have emerged from ‘animal markets’ in Dimapur (Nagaland’s commercial hub) where dogs are seen in terrifying conditions, engaged in sacks, waiting at a wet marketplace for their illegal slaughter, trade, and consumption as meat.”
Ingredients
7 bundle Fresh Coriander (about 1 cup, tightly packed)
3 Green chillies (roughly chopped)
30 tbsp Granulated white sugar
4 tbsp Coriander seeds
6 tsp Cumin
5 tsp Fennel seeds
12 tsp cloves
5 inch Cinnamon stick
4 tsp Peppercorns
4 tsp turmeric powder
150 gramGinger Piece (roughly chopped)
200 gram Garlic cloves (roughly chopped)
Rum (rum as required OR use half vinegar and half water)
Instructions
Make a ginger garlic paste.
Slit the chicken in some areas and rub the ginger garlic paste, and salt on it. Leave it for about half an hour.
Grind the peppercorns, coriander leaves, cinnamon, chillies, cumin seeds, tamarind, cloves, vinegar, and the required amount of water or rum OR vinegar to make a masala paste.
Apply the paste on the chicken and let it marinate for more than 2 hours or leave it overnight.
Heat oil in a pan and add the chicken. Let it cook on both sides. Put in any leftover paste.
Cover the chicken and let it cook for 15-20 minutes on low heat until done. Make sure the masala paste has coated the chicken nicely. Add a little water while it’s cooking if it becomes too dry.
It is best enjoyed with local Goan bread (poee / poi).
Rs. 450 for 5 people, with 200 gm chicken and 500 gm of cooked rice per person.
Meat to Rice ratio (when raw) is 1:1. The bill of materials is:
Restaurant NameBiriyani ListPrice
Dindigul Thalappakatti Chicken Biriyani- 304.00
Mutton Biriyani- 322.00
Chennai Biriyani Caterers Chicken Dum Biriyani 1KG- 950.00
Mutton Dum Biriyani 1KG1,- 500.00
SS Hydrabad Biriyani Hyderabad Chicken Dum Biriyani 1KG1,- 380.00
Hyderabad Mutton Dum Biriyani 1KG1,- 980.00
Salem RR Biriyani Chicken Biriyani- 210.00
Mutton Biriyani- 296.00
Chennai Rawther Thalapakattu Biriyani Chicken Biriyani- 210.00
Mutton Biriyani- 240.00
Qurbani Biriyani Chicken Biriyani- 140.00
Mutton Biriyani- 200.00
Ponnusamy Hotels Chicken Biriyani- 240.00
Mutton Biriyani- 270.00
Buhari Buhari's Chicken Biriyani- 265.00
Buhari's Mutton Biriyani- 295.00
Simran's Aappa Kadai Chicken Biriyani- 172.00
Mutton Biriyani- 194.00
Ammi's Biriyani Chicken Biriyani- 109.00
Mutton Biriyani- 149.00
Mutton Hyderabadi Biriyani- 275.00
Chicken Hyderabadi Biriyani- 225.00
Anjappar Chicken Biriyani- 264.00
Mutton Biriyani- 315.00
Kaaraikudi Chicken Biriyani- 230.00
Mutton Biriyani- 275.00
If the dough is old rice flour when kneading, more water will be needed. Fresh rice flour requires less water to cook. A small amount of water is required if the paste is to be kneaded. If the rice is boiled, more water will be needed. The flour will be just right if you pour enough water over the rice.
If it breaks or breaks in oil during frying, add 2 tablespoons of peanut flour to the dough, add a little more water and fry in oil until it does not break; Do not break.
When kneading the dough, add butter, ghee, hot oil or whatever you want to the dough to increase the taste.
Peel a squash, grate it and fry it in a pan until lightly browned. As the color of the tortilla changes to the extent that the color of the onion changes, fry over medium heat without changing the white color
Then grind the roasted lentils in a mixer. Add 2 cups of rice flour and 1/4 cup of peanut flour to the grinded lentils and add 1/2 teaspoon of coarse powder. Then add 2 tbsp cumin and a pinch of sesame seeds and the required amount of salt. Knead all these by pouring 2 tablespoons hot oil and the required amount of water.
Then put the torque on the axis and clean the torque with a little gap. Only then will the torque fully cook in full oil. Put the oil in the frying pan around the torque axis and cook well.
Peel a squash, grate it and fry it in a pan until lightly browned. As the color of the tortilla changes to the extent that the color of the onion changes, fry over medium heat without changing the white color
Then grind the roasted lentils in a mixer. Add 2 cups of rice flour and 1/4 cup of peanut flour to the grinded lentils and add 1/2 teaspoon of coarse powder. Then add 2 tbsp cumin and a pinch of sesame seeds and the required amount of salt. Knead all these by pouring 2 tablespoons hot oil and the required amount of water.
Then put the torque on the axis and clean the torque with a little gap. Only then will the torque fully cook in full oil. Put the oil in the frying pan around the torque axis and cook well.
Peeled white peas - 1/2 cup
rice flour - 2 cups
peanut flour - 1/4 cup
fennel powder - 1/2 tsp
cumin - 2 tsp
sesame seeds -
a pinch of salt -
essential oil - 2 tbsp
Peel a squash, grate it and fry it in a pan until lightly browned. As the color of the tortilla changes to the extent that the color of the onion changes, fry over medium heat without changing the white color
Then grind the roasted lentils in a mixer. Add 2 cups of rice flour and 1/4 cup of peanut flour to the grinded lentils and add 1/2 teaspoon of coarse powder. Then add 2 tbsp cumin and a pinch of sesame seeds and the required amount of salt. Knead all these by pouring 2 tablespoons hot oil and the required amount of water.
Then put the torque on the axis and clean the torque with a little gap. Only then will the torque fully cook in full oil. Put the oil in the frying pan around the torque axis and cook well.
2 cups Rice flour
½ cup Besan
1 tsp Sesame seeds
1 tsp Carom / Ajwain seeds
Salt to taste
½ tsp Red chili powder
1 pinch Heeng
3 tbsp Butter (Melted and no ghee or oil please : )
Oil (For frying)
Water (Warm to knead the dough)
Instructions
Mix rice flour, besan, sesame seeds, carom seeds, salt, chili powder and heeng in a bowl.
Add melted butter and combine with your finger tips.
Add heat water and knead to make a smooth dough. ( If the dough is now not soft, murukku will spoil whilst making. So if they are breaking, add a little greater water )
Keep the dough apart for 10 minutes.
Heat oil in a non stick pan.
Put a little dough interior the dough press and form the murukkus on a plastic sheet.
When the oil is hot, gently elevate the plastic from one hand and switch the murukkus on the different hand and drop them in oil.
Immediately simmer the heat.
Fry on low warmth until browned.
Drain on a plate lined with kitchen towel.
Cool the murukku and save in an hermetic container.
They will hold true for 8-10 days
வெண்டைக்காயில் ஆன்டி ஆக்ஸிடன்ட்டுகள், வைட்டமின் சி நிறைந்துள்ளன. எனவே, இந்த நீரை அருந்தி வந்தால் நோய் எதிர்ப்பு மண்டலம் வலிமையடையும். முற்றிய வெண்டைக்காயைச் சூப் செய்து அருந்தினால் சளி, இருமல் குணமாகும்
தேவையான பொருட்கள் ;
முற்றிய வெண்டைக்காய் -3
தக்காளி-1
பூண்டுப்பல்-3
சின்ன வெங்காயம்-2
மிளகு-5
சீரகம்1/4 ஸ்பூன்
செய்முறை ;
முற்றிய மூன்று வெண்டைக்காயை சிறு துண்டுகளாக நறுக்கிக் கொள்ளவும் . அடுப்பில் ஒரு டம்ளர் நீர் விட்டு சூடேறியதும் வெண்டைக்காயை அதில் இடவும் பின் தக்காளி, பூண்டுப்பல் மூன்று, சின்ன வெங்காயம் இரண்டு, மிளகு ஐந்து, கால் டீஸ்பூன் சீரகம் ஆகியவற்றை ஒன்றிரண்டாக இடித்து சேர்த்து கொதிக்க வைக்க வேண்டும்.நீர் பாதியாக வற்றியதும் அடுப்பிலிருந்து கீழே இறக்கி உப்பு சேர்த்துக் குடித்தால் சளித்தொல்லைகளிலிருந்து நிவாரணம் பெறலாம்.
கொள்ளு - ஒரு கப்,
உளுத்தம்பருப்பு - அரை கப்,
காய்ந்த மிளகாய் - 5,
பெருங்காயம் - ஒரு சிறு துண்டு,
மிளகு -1 ஸ்பூன்
சீரகம் -1ஸ்பூன்
கருவேப்பில்லை -சிறிதளவு
எண்ணெய், உப்பு - தேவையான அளவு.
செய்முறை:
வாணலியில் சிறிது எண்ணெய் விட்டு உளுத்தம்பருப்பை பொன்னிறமாக வறுத்து எடுக்கவும். பெருங்காயத்தை பொரித்தெடுக்கவும். காய்ந்த மிளகாயை நிறம் மாறாமல் வறுத்தெடுக்கவும். கொள்ளை சுத்தம் செய்து வெறும் வாணலியில் மொறுமொறுப்பாக வறுத்தெடுக்கவும். பின் மிளகு ,சீரகம் ,கருவேப்பிலை ஆகியவற்றை தனித்தனியே வறுத்து எடுத்துக் கொள்ளவும் .வறுக்கப்பட்ட அனைத்துப் பொருட்களும் ஆறியதும் ஒன்றாகக் கலந்து, உப்பு சேர்த்து சற்று கொரகொரவென்று பொடிக்கவும். இந்தப் பொடியுடன் நல் லெண்ணெய் கலந்து இட்லி, தோசைக்கு தொட்டுக் கொண் டால் அசத்தல் சுவையில் இருக்கும். சூடான சாத்தில் எண்ணெய் விட்டு இதை கலந்து சாப்பிடலாம்.
குறிப்பு ;
கொள்ளு உடம்பில் உள்ள கொழுப்பு சத்தை குறைக்க மிகவும் உதவும் .
தொழில்நுட்ப வளர்ச்சியும், விஞ்ஞானமும் போட்டி போடும் காலம் இது. அந்த வகையில், இந்த நூற்றாண்டின், மிகப் பெரிய கண்டுபிடிப்பு கம்ப்யூட்டர். இன்றைய தினத்தில், மொபைல் போன் பயன்படுத்துவோரின் எண்ணிக்கைக்கு இணையாக, கம்ப்யூட்டர் பயன்படுத்துவோரும் பெருகி விட்டனர். கம்ப்யூட்டரை பயன்படுத்துவது நல்ல விஷயம் தான். ஆனால், அதே நேரத்தில், கம்ப்யூட்டரில் இருந்து வெளிப்படும் கதிர்களிடம் இருந்து, கண்களை பாதுகாத்துக் கொள்வதும் மிக அவசியம்.
தொடர்ச்சியாக கம்ப்யூட்டரை பயன்படுத்துவோர் சந்திக்கும், முதல் பிரச்னை பார்வைக் கோளாறு. தலைவலி, மந்தமான பார்வை, ஒளியை காணும் போது கண் கூசுதல், கண் சிகப்பு அடிக்கடி ஏற்படுதல், கண்வலி, கழுத்து மற்றும் பின் முதுகுவலி, நிறங்கள் மங்கலாக தெரிதல், கண் உலர்ந்து காணப்படுதல், அதோடு கண் எரிச்சல் போன்றவை, கண்களுக்குண்டான பிரச்னைகளை உறுதிப்படுத்தும். இந்த பிரச்னைகளுக்கு, "கம்ப்யூட்டர் விஷன் சிண்ட்ரோம்' என்று பெயர். கம்ப்யூட்டர் பயன்படுத்தும், 80 சதவீதம் பேருக்கு இந்த, "கம்ப்யூட்டர் விஷன் சிண்ட்ரோம்' வர வாய்ப்பு உள்ளது.
நாம் பார்க்கும் ஒவ்வொரு பொருளின் நிழலும், கண்ணின் பின்புறம் உள்ள, விழித்திரையில் குவிகிறது. கம்ப்யூட்டரில் உள்ள, "பிக்ஸலை' தொடர்ந்து பார்ப்பதால், இந்த குவிதலில், பிரச்னை ஏற்படுகிறது. கண்ணில் உள்ள ஈரப்பதத்தையும், கண்களுக்குத் தேவையான ஆக்ஸிஜனையும், கண்ணீர் பாதுகாக்கிறது. தொடர்ந்து கம்ப்யூட்டரை பார்ப்பதால், கண் சிமிட்டல் குறைந்து, கண் எரிச்சல் மற்றும் கண்கள் உலர்ந்து போதல் போன்ற பிரச்னைகள் ஏற்படுகின்றன.
ஆனால், புத்தகத்தில் உள்ள எழுத்துக்களை பார்க்கும்போது, அதன் தெளிவான தன்மையால், இந்த பிரச்னை வருவதில்லை. கம்ப்யூட்டர் பாதிப்பால் ஏற்படும் தலைவலியை, எப்படி தெரிந்து கொள்வது? பெரும்பாலும் தலைவலி, தலையின் முன் அல்லது பின்பக்கமாகவும். சில நேரம் ஒரு பக்கத் தலைவலியாகவும் வரலாம். குறிப்பிட்ட நேரம் ஓய்வு எடுத்தால், இது சரியாகி விடும். சிறு வயதிலேயே கம்ப்யூட்டரை உபயோகிக்கும் குழந்தைகளுக்கு, கிட்டப்பார்வை குறைபாடு ஏற்படுகிறது.
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