The best time to travel here is from the end of November to the middle of April. Into January, heavy rainfall and storms in the late afternoon, evenings and during the night are to be expected.  

Due to the North facing sun the temperatures in the months following rise by 10°c to 12°c with a peak at the beginning of April. From this time the frequency and severity of rainfall increases until the middle of April when the monsoon season has fully arrived. Monsoons on the south coast are not as severe as in the more northerly regions and only last around four weeks. Until the middle of May showers on the coast during the day and in the southern hills up land are to be expected. These do not last very long though.

In between the monsoon seasons, from July to October the weather on the coast is fairly reasonable. It rains and is stormy quite often but mainly late afternoon and in the night. The rain also helps to cool the air again so the temperatures are a more pleasant 24°c to 28°c. This season is, therefore a pleasant time to travel throughout.

From the middle of October to the middle of November the south-west monsoon occurs again but it is not as severe as in April/May.

Practically the whole year round on the south coast can be recommended as the rain showers, even in the monsoon season, although heavy only last a short time and mostly occur only late afternoon or in the night.

Long life tips according to Ayurveda principles

An oriental wisdom may help us to preserve our health. The Ayurveda from the coutry of origin Sri Lanka (in translation from Sanskrit – the science of life) recommends us to have a certain regime in our nutrition.

Ayurveda represents the ancient Sri Lankan art of healing. The basic principle of Ayurveda has remained same through thousands of years. In Ayurveda, human body is not considered just as a mass of organs, systems and tissues; but the complex mechanism’ of myriad functions aking place both at physical and mental level are evaluated and described

The awakening:          

Even if Ayurveda recommends us to go to sleep and wake up along with the sun, this fact seems impossible for the regime of life of an urban inhabitant. Nevertheless we can follow certain procedures in this sense. Begin your day with a glass of hot water – it helps to get rid of toxins from our organism.
Morning is the best period for the cleaning of the organism, for removal of physical wastes and for life activity. It is not recommended suppress natural physical needs because it may lead to certain diseases.

Exercises

Regular exercises in the morning as yoga, aerobics, jogging and/orswimming – increase evidently the tone of the organism. It is important not to overtire you. Then try to make an auto-massage with aroma oils. It will improve the blood circulation, will soften your skin will allow the muscles to relax after pressure. This is usefull not only  for your body, but also for your head and mind.

Water procedures after exercises and massage are compulsory

Take regular shower; rinse your mouth with salt water. During the teeth wash don’t forget to clean tongue fur.

Correct alimentation

Breakfast should be light; it should contain fruit juice or herb tea. Many researches confirmed the fact that the consumption of low-caloric, but healthy food is the main remedy in preventing the aging. The main meal in our activity is the lunch.

The dinner should not be later than 19.00 and it should also contain light food. After dinner  it is recommended  to walk.

7 rules of nutrition according to Ayurveda

1. Try to eat in sitting position in quiet atmosphere. Try to enjoy the food. Take your meals at the same hours every day.

2. Eat only when you feel the sensation of starving.

3. Don’t try to suppress your desire to eat, by waiting lunch or dinner, take a snack.

4. The main amount of food should be consumed at lunch.

5. Before the meal, drink a glass of tea or hot water.

6. Try to avoid over roasted or over boiled products. They are harmful for our organism.

7. Try to eat food that you prepared or people close to you prepared. Even the best meal from restaurant won’t replace the home food.

The sleep should not last less than seven hours

According to Ayurveda it is better to fall asleep approximately at 22.00 and if it is not possible try at least to go to bed before midnight. People who have trouble sleeping may try to mass their feet – it relaxes the nervous system

Links

Ayurveda Panorama - www.ayurvedapanorama.com

Austrian Beach Resort  -  www.austrianbeach.de

www.xtlinks.com

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Beef Curry

Ingredients

•  500 gr Stewing beef (cut into pieces)
• 3-4 tbs. Vinegar
• 6 cloves Garlic & 1 inch Ginger root - crushed together
• 2 tsps Salt
• 1 tbs. Powdered black pepper
• 1 tbs. Roasted Curry powder
• 1/2 tbs. dry red Chili powder
• 4 Kardamoms
• 2 Cloves
• 8 Curry leaves
• 1 inch piece Cinnamon
• 1 medium Onion (sliced)
• 3 tbs Vegetable oil
• 2 tbs Tomato paste or sauce
• 1 cup thick Coconut milk or fresh milk

Directions

Wash the beef pieces and drain water thoroughly. Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili. Coat the beef pieces well with the spices and set aside for about 1/2 hour. Heat the oil in a saucepan. Fry curry leaves  and add onions and fry until soft. Add the beef and stir for sometime. Add cinnamon, cardamom, cloves and stir until well mixed. At last you add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir). Close with a lid and allow the beef to cook on slow heat. Add the thick coconut milk (or fresh milk) and bring to a boil without covering. Taste and adjust salt.

Asian Cooking Stiles

There are four methods of frying using a shallow amount of fat or oil.

·       Shallow Fry: cooking of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured.

• Saute:
• cooking tender cuts of meat and poultry in a saute or frying pan. After cooking, the fat is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. Only tender foods can be used.
• also used when cooking, for example, potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil in a frying pan till golden brown.
• Griddle: e.g. hamburgers, sausages, sliced onions, are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking.
• Stir Fry: fast frying in a wok or frying pan in a little fat or oil, e.g. vegetables, strips of beef or chicken

Deep-frying
Deep-frying is used to produce crisp- texured food. Often, the food is deep-fried, removed from the oil and drained. the oil is then reheated and the food deep-fried again, so that it is exetremely crispy.

Paper-Wrapped Deep-Frying (zhibao zha)
Small pieces of meat or fish are seasoned, , the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping The paper is thrown away.

Steaming
Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating. The technique was developed for when a moist dish was required as an alternative to a roasted one. It's good for vegetables, fish, meat and dumplings.

There are 3 methods that can be used for steaming:

• 1. The traditional one. The Chinese use bamboo steamers that stack on top of each other. Dishes needing the least cooking are placed on the top level, while those requiring the most are placed on the bottom layer, near the boiling water.
• 2. Food is arranged on a plate or bowl, put inside a steamer on a rack and placed over a large pot of boiling water. Alternatively the plate or bowl can be put inside a wok.
• 3. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces. Compared with food cooked by other methods, steamed dishes are more subtle in taste and bring out the taste of the ingredients. So the fresher the ingredients, the better they are for steaming.

Roasting

The common denominator of these methods is a moderate oven (325-350 degrees F) and a reasonably long cooking time with or without a flash of high heat at the beginning or high heat at the beginning or end of the cook cycle. This is the method of roasting most cookbooks, including the historic ones by James Beard, Julia Child, Alma Lach, and Madeleine Kamman use. Our Guide to Whole Turkeys has detailed foolproof cooking instructions.

ADVANTAGES: relatively foolproof, this technique provides a well flavored, moist bird with very little attention or expertise required of the cook. The moderate temperature allows for a reasonable window of time in which the bird is at its peak, letting the cook worry less about pulling the bird out at some absolute moment of perfection. This is the technique for people who have better things to do than hang around an oven all day. If you can read a clock and a thermometer, then you can cook a good turkey this way.

DISADVANTAGES: although the flesh is better flavored than a plain slow roasted bird and the skin is crisp, the flavors are subtle, and show themselves best when accompanied by really good gravies, dressings, and sauces. The food safety issues of Slow & Low cooking are not as prominent with this technique, but the process from start to finish is still pretty slow (about 25 minutes per pound), so planning ahead is still very important. time.

Red cooking - a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.

 Stewing

STEWING is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention for an hour or more. Many "crock-pot" dishes are essentially stewed. Vary the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In China, stews are usually cooked in an clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness. Yum :)

If any technique in Chinese cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it's crucial to have all your ingredients assembled beforehand. The best advice I can give here is to keep your stir-fry ingredients separated in bowls based on how much time they need in your wok. So chop your onions, meat, mushrooms, carrots, and peppers into small pieces and separate them. You want the veggies and meat to be in bite size pieces for two reasons. First, the stir-fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking time.

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