yoga is a mind -bent that  allows us to keep our mind and body healthy.our distinction in a lot more difficult to do.let,s know in we have 4 yoga

mermaid pose

1.Begin in downward dog.
2.Reach you right leg high to downward dog split and bend your knee.
3.Sweep you right shin forward toward the front of the mat, making it as parallel to the front of the mat as your shin wants to get and lower your hips to the ground for one-leg pigeon pose.
4.bend your left knee and take a hold of the left hand,then try to square off your head back and touch your foot.
5.hold the pose for 4-5 full comfortable breathes.

bound angle

1.from a seated position,bring the bottoms of the feet together with the knees bent out to the sides,and interlace the fingers around the toes.
2.inhale and press the hips down and reach the crown of the head up towards the ceiling , drop the shoulders sown and back and press the chest towards the front .press the knees down towards the floor to open the hips.
3.keeping the back flat and the chest open,exhale and gently pull your torso forward.
5.breathe and hold for 3-8 breaths.

warrior

1.stand in mountain pose.step your 4  feet apart.raise your arms perpendicular to the floor (and parallel to each other),and reach through your hands toward the ceiling.
2.turn your left foot in 45 to 60 degrees to the right and your right foot out 90 degrees to the right.squaring the front of your pelvis as much as possible with the front edge of your mat.as the left hip point turns forward make sure your left leg is bent to ground the heel.arch you upper torso back slightly.
3.with you left heel firmly anchored to the floor bend your right knee over the right ankle so the shin is perpendicular to the floor.
4.reach upwards with your arms with pa;ms together.keep your head in neutral position,gazing forward,or tilt it back and look up at your thumbs.
5.stay for 30 seconds to a minute then repeat for the other side.

dancer pose

1.start by standing at the front of your mat.
2.transfer you weight to your left foot,bend your right knee slightly,and grab the top of your right foot.make sure your left foot is firmly planted on the ground.
3.bring your right leg as high as possible and your left arm straight forward.make sure you keep your head straight throughout the movement.
4.stay for 30 seconds to a minute the repeat for the other side.

Chettinad chicken curry

Chettinad chicken curry Recipe
Ingredients

• 500 grams chicken
• 2 tablespoon oil
• 1 onion large,finely chopped
• 2 sprigs curry leaves
• 2 tomatoes medium,(pureed)(or chopped finely)
• 1 bay leaf
• 2 pinches turmeric
• 1/4 tablespoon chili powder
• 1 tablespoon curd or yogurt (helps to keep the chicken soft)
• 1 tablespoon ginger garlic paste
• null salt as needed
• 1 tablespoon poppy seeds
• 1/4 cup coconut grated
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 3/4 tablespoon cumin
• 1/2 tablespoon pepper corn
• 5 red chilies
• 3 green cardamoms (or elastic)
• 4 cloves
• 1 inch cinnamon stick

Ingredients

preparation :-

add chicken,turmeric,chili powder,curd,salt and ginger garlic paste to a bowl.On a low flame,dry roast coriander seeds and red chilies.When the coriander seeds begin to smell good,add elaichi , jeers, saunf, pepper,cinnamon and cloves.roast till cloves smell good.next add poppy seeds.Quickly toss. Make sure not to burn the masala. you can also set these aside to a plate before adding coconut.add coconut and fry until the coconut smells good.cool all these.add them to a blender jar and pour little water .Make a smooth paste .Set aside the masala to a small bowl. In the same jar,grind tomatoes to smooth.you can also use chopped tomatoes.

Making chicken chettinad :-

heat oil in a pan ,add bay leaf and onions.fry till they turn translucent to golden .transfer the chicken and fry for at least 4 to 5 mins.add tomatoes,turmeric , salt and chili powder (if using).mix well and fry till the oil begins to separate.then add the ground paste and curry leaves .fry for 2 to 3 mins.pour 1 cup water.i use hot water .using cold water sometimes toughens the chicken.cover and cool till it is fully done,soft and tender .The gravy becomes thick by then.if not cook without  a lid and evaporate some water.pour more water if needed to get the desired consistency . cook till the chicken gravy thickens. Garnish with fried curry leaves .Serve chicken chettinad gravy with rice or phulka.

Achari Chicken
Ingredients

• 6 Red chilies
• 1/2 Tablespoon cumin seeds
• 1/2 Tablespoon gram Marsala
• 1 Cup yogurt
• 1 Tablespoon  red chilly powder
• 2 Green chilly (chopped)
• 1/4 Tablespoon turmeric powder
• 1 Tablespoon ginger garlic paste
• Null salt to taste
• 1 Cup tomatoes (chopped)
• 1 Cup onions ((chopped)
• 2 Tablespoon mustard oil
• 2 Tablespoon oil
• 500 Grams chicken
• 1/4 Teaspoon mustard seeds
• 1/4 Tablespoon pepper corn
• 1/2 Tablespoon crush corridor seeds
• 1 Tablespoon lemon juice
• 1 Tablespoon mint ((chopped)
• 6 Greenback seeds
• 1 Tablespoon coriander leaves (chopped)

Instruction
Heat oil in a heavy based pan over medium heat add onions,salt ,fry until golden brown .Add ginger garlic paste,turmeric powder,tomatoes ,red  chilly powder,green chilies,and saute it they are well soft.Now add yogurt mix and cover it let it cook for 3 to 4 minutes on low heat.Add chicken let it cook for 15 minutes then add mint.separately put a frying pan on the stove over medium heat-add a mustard oil on this .In this add few cumin seeds,mustard seeds,red chilies,fennel seeds,peppercorn , greenback seeds,crushed coriander seeds.Tempering of Achari  to the chicken then add chopped coriander,lemon juice,cook on very low heat for 5 minutes.