Rice salad

Ingredients

• 300g/11oz long-grain rice 
• 75g/3oz frozen peas
• 3 spring onions, sliced
• 1 green pepper, finely diced
• 1 red pepper, finely diced
• 275g/10oz canned sweetcorn
• kernels, drained
• 15g/1⁄2 oz fresh mint, chopped

For the dressing

• 125ml/4fl oz extra virgin olive oil
• 2 tablespoons freshly squeezed
• lemon juice
• 1 garlic clove, crushed
• 1 teaspoon granulated sugar salt and freshly ground black pepper

• Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

• Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.

• To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.

• Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.

• Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.

Onion rings

Ingredients:

• 350ml/12fl oz plain flour
• 4 tablespoons cornmeal
• 4 tablespoons onion powder
• 2 teaspoons salt
• 350ml/12fl oz milk
• 1 large egg
• 8 large onions
• vegetable oil for deep-frying

• Combine the flour, cornmeal, onion powder, salt, milk, egg and 125ml/4fl oz water in a large bowl. Stir well until there are no lumps and the batter is smooth.

• Slice the onions across to make rings about 1cm/1⁄2in thick.

• Heat the oil in a large saucepan until hot. Test to see whether the oil is hot enough by dropping a little of the batter into the oil – it should sizzle straight away.

• Dip the separated rings into the batter. Drop the coated rings into the oil and fry until golden brown. Cook in batches if necessary.

• Remove the onion rings with a slotted spoon, and drain on kitchen paper. Serve hot. 52 Melon & strawberries

Roast garlic toast

Ingredients:

•  ciabatta loaf
• 2 whole garlic bulbs
• 2 tablespoons extra virgin olive oil
• 5 sprigs of fresh rosemary
• salt and freshly ground black pepper

• Preheat grill to high.

• Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on.

• Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes,turning occasionally.

• Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.

• Squeeze the garlic cloves from their skins onto the toast.

• Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.

Tomatoes on toast

Ingredients:

• olive oil for brushing and drizzling 
• 6 large tomatoes, thickly sliced
• 4 thick slices of brown bread
• balsamic vinegar for drizzling
• 50g/2oz Parmesan cheese, 
• shaved salt and freshly ground black pepper

• Brush a heavy frying pan with oil, and place over a high heat.

• Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened
.
• Meanwhile, lightly toast the bread  under a grill or in a toaster.

• Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.

Beetroot & yogurt salad

Ingredients:

• 350g/12oz cooked beetroot,
• chopped into bite-sized cubes
• 2 large gherkins, chopped into large chunks
• 4 tablespoons Greek-style yogurt
• 2 tablespoons white wine vinegar salt and freshly ground black pepper 
• 1 tablespoon finely chopped
• fresh dill, to garnish

• Put the beetroot and gherkins in a large serving bowl.
• In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
• Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.

Spinach, feta & pear salad

Ingredients

• 2 dessert pears such as Comice,
• peeled, cored and sliced
• 4 tablespoons walnut oil
• 100g/4oz baby spinach leaves
• 175g/6oz feta cheese, diced
• 75g/3oz walnut pieces
• 1 teaspoon freshly squeezed
• lemon juice
• freshly ground black pepper

• Toss the pears in a little of the oil.

• In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears.

• Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad.

• Refrigerate, covered, until required

Borscht

Ingredients:

• 900g/2lb large raw beetroot
• 225g/8oz onion, diced
• 225g/8oz leeks, sliced
• 2 celery sticks, chopped
• 50g/2oz butter
• 600ml/1pt chicken stock
• 1 bay leaf
• 150ml/5fl oz soured cream
• salt and freshly ground
• black pepper

• Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut
  into 2.5cm/1in chunks.

• In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and    bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes.

• Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve.

Bacon & split pea soup

Ingredients

• 50g/2oz dried split peas,
• 25g/1oz butter
• 1 garlic clove, finely chopped,
• 1 onion, thinly sliced
• 175g/6oz long-grain rice
• 2 tablespoons tomato purée
• 1.2 litres/2pt vegetable stock
• 175g/6oz carrots, diced
• 2 tablespoons chopped fresh
• flat-leaf parsley
• 4 tablespoons single cream
• 100g/4oz streaky bacon rashers
• salt and ground black pepper

• Cover the split peas with plenty of cold water, cover loosely and leave to
  soak for at least 12 hours.

•  Melt the butter in a heavy saucepan over a medium heat, add the garlic
  and onion, and cook for 2–3 minutes until soft but not coloured. Add the
  rice, drained soaked split peas and tomato purée, and cook for a further
  2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
  to the boil, then reduce the heat and simmer for 20–25 minutes until the
  rice and peas are tender. Remove from the heat and allow to cool.

•  Blend three-quarters of the soup in a blender or food processor to form a
  smooth purée. Pour into the remaining soup in the saucepan. Add the
  carrots and cook for a further 10–12 minutes until the carrots are tender.

•  Stir in the parsley and single cream. Keep warm.

•  Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
  until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
  over the soup, and season well with salt and pepper. Serve immediately.

Chilled avocado soup

Ingredients:

• 2 ripe avocados,
• 600ml/1pt chicken stock,
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh chives
• 1⁄2 teaspoon chilli powder
• salt
• 2 tablespoons sour cream, to serve           

 

• Peel and stone the avocado. Blend
  or process the flesh into a purée.
  Add the remaining ingredients,
  except the sour cream, and blend
  until smooth. Allow to chill for a
  few hours before serving  
• To serve, add the sour cream, stir
  through and serve the soup chilled.

Jerusalem artichoke soup

Ingredients

• 1 onion, 
• sliced 50g/2oz butter
• 700g/11⁄2lb Jerusalem artichokes,
• peeled and sliced
• 600ml/1pt milk
• salt and ground white pepper

• In a heavy saucepan over a low
heat, gently sweat the onion in the
butter until soft and translucent.

• Add the artichokes to the onion.
Cook, covered, for 10 minutes,
stirring a few times.

• Add 600ml/1pint water and the
milk. Season with salt and pepper
to taste, and simmer slowly – do
not boil or the milk may curdle.

• Purée the soup using a blender or
food processor. Taste and add
more seasoning if needed. Reheat
gently and serve.

Almond soup

Ingredients:

• 225g/8oz blanched almonds,
• minced 3 egg yolks,
• hard-boiled 1.2 litres/2pt chicken stock,
• 25g/1oz butter,
• softened 25g/1oz plain flour,
• 125ml/4fl oz single cream,
• salt and freshly ground black pepper

• Using a mortar and pestle, reduce
the almonds to a paste with the
egg yolks and 1 tablespoon of the
stock. Set aside.

• Make a beurre manié by working
the butter and flour together into a
smooth paste using a fork. Bring
the remaining stock to a simmer in
a heavy saucepan. Add the beurre
manié in small knobs, whisking
vigorously after each addition until
completely dissolved. Whisk in the
almond paste until smooth, then
cook gently for 30 minutes.

• Strain the soup through a sieve into

Super nutrients for weight-loss

Fiber:  
             Fiber is often touted to be a great nutrient for weight loss because it slows down digestion, allowing for sustained energy and stable blood sugar. However fiber can also optimize hormones released during digestion that are responsible for feelings of hunger and satiety.

Where to get it:
           Try to get your fiber in its raw form instead of from foods that have been overly processed.

Caffeine:
              Caffeine is one of the most potent weight loss compounds available to you each and every day. Caffeine blocks the breakdown of a compound call camp, which is responsible for mobilizing stored fats so they can be burned as energy.

Where to get it:
                   If you are looking for a bigger fat-burning boost, then make sure to choose black tea over green tea or light roast coffee over dark roast for a larger dose of caffeine.

Protein:

                 Protein from lean sources like beef, poultry, fish, dairy, or soy are weight loss rock stars. The amino acids that make up protein cause your body to release the fat-burning and energy-stabilizing hormone glucagon. The process of digesting protein also stimulates your body to release the satiety hormone CCK. This one-two punch combined with the fact that it takes your body more energy to digest and breakdown protein compared to carbohydrates or fat makes it a must-have at every meal throughout your day.

Where to get it:
                  The possibilities are endless, but lean proteins like Greek yogurt , cottage cheese, and organic grilled chicken strips are especially convenient.

Docosahexaenoic acid (DHA):
                      Docosahexaenoic acid or DHA is one of the two omega-3 fats found in oily fish like salmon. DHA can stop growth of young fat cells and actually causes them to die, says research published in the Journal of Nutrition.

Where to get it:
                   To get more DHA in your diet, you can eat more oily fish or just take a fish oil supplement. If you are a vegetarian, pick up an algae-based DHA supplement to reap the same benefits.

Raspberry ketones:                

                      Raspberry ketones are an antioxidant found in raspberries that preliminary research shows have some interesting fat loss effects. Raspberry ketones can increase the production of the muscle-energizing, fat-burning hormone adiponectin as well as directly increasing the burning of stored fat.

Where to get it:

                  You can't come close to getting enough raspberry ketones via eating raspberries so to reap these benefits you'll need to take a concentrated raspberry ketone supplement (they are inexpensive and available at more health food stores). Keep an eye out for more about raspberry ketones and weight loss as new research gets published.

EGCG:

              EGCG or Epigallocatechin gallate is an antioxidant found in green tea (and put in most weight-loss supplements available today). EGCG can increase thermogenesis or heat production through extra calorie burning and the use of stored fat as energy. Some research also shows that EGCG can stop the growth of new fat cells.

Where to get it:
               The greatest weight loss effects of EGCG are seen when combined with caffeine, as it naturally occurs in green tea.

Important : LPG Cylinders Expiry Date

Hello All,

Something Informative and Very Useful...

Have you ever heard about LPG cylinder's expiry date ?

Do you know there is an expiry date ( physical life ) for LPG Cylinders? Expired cylinders are not safe for use and may cause accidents. In this regard, please be cautious at the time of accepting LPG Cylinder from the vendor.

Here is how we can check the expiry date of the LPG Cylinders:

On one of the three side stems of the LPG Cylinder, the expiry date is coded alpha numerically as A or B or C or D followed by some two digit number e.g D06

The Alphabets stand for Quarters:

A for March ( First Quarter )
B for June ( Second Quarter )
C for September ( Third Quarter )
D for December ( Fourth Quarter )

The digits stand for the year till it is valid. So D06 means December quarter of 2006.

Please return back the cylinder that you get with the expiry date as they are prone to leak and other hazardous accidents.

This cylinder is acceptable as it expires in December quarter of 2013.


Kindly pass this on for creating awareness...

வெயிலின் தாக்கம்

 தற்போது வெயிலின் தாக்கம் தாங்க முடியவில்லை. இந்தநேரத்தில் இயற்கை உணவுகளை கூலாக சாப்பிட்டால் உடல் ஆரோக்கியமும் அதிகரிக்கும். வெயில் கொடுமையால் ஏற்படும் நோய்களில் இருந்தும் தப்பிக்கலாம். அதற்காக சில இயற்கை உணவுகள் இதோ.... 

பூசணிக்காய் தயிர்அவல்:

தேவையான பொருட்கள்:
பூசணிக்காய் - 1
அவல் - 1 கிலோ
தயிர் - 4 லிட்டர்
நறுக்கிய குடைமிளகாய் - 100 கிராம்
நறுக்கிய கொத்தமல்லி - 1 கப்
உப்பு, மிளகு - தேவையான அளவு

செய்முறை:
* பூசணிக்காயை விதைகள் நீக்கி சாறு பிழிந்து கொள்ளவும்.

* அந்த சாறுடன் எல்லா பொருட்களையும் சேர்த்து கலக்கவும்
.
* பூசணிக்காய் தயிர்அவல் ரெடி!

* விதை இல்லாத பச்சை திராட்சை, மாதுளம்பழம் இருந்தால் சேர்த்துக்கொள்ளலாம்.

குறிப்பு: உங்கள் தேவைக்கு ஏற்ப தேவையான பொருட்களின் அளவை மாற்றியமைத்துக் கொள்ளவும்.

 கேரட் சாலட்

தேவையான பொருட்கள்:

துருவிய கேரட் - 1 கிலோ
முளைக்கட்டிய பச்சைப்பயறு - 1/4 கிலோ
தேங்காய்த் துருவல் - 1 கப்
எலுமிச்சம்பழம் - 1
நறுக்கிய குடை மிளகாய் - 50 கிராம்
நறுக்கிய கொத்தமல்லி - ஒரு கட்டு
உப்பு, மிளகுப்பொடி - தேவைக்கு ஏற்ப
  

செய்முறை:

* திருகிய கேரட், முளைகட்டிய பச்சைப்பயறு, தேங்காய்த் துருவல், நறுக்கிய குடை மிளகாய், கொத்தமல்லி இவற்றை ஒன்றாக சேர்த்து கலக்கவும்.

* அதன் மீது எலுமிச்சம்பழத்தை சாறு பிழிந்து சேர்த்து, உப்பு, மிளகுப்பொடி கலந்து மீண்டும் கலக்கவும்.

* ஆரோக்கிய குளிர்ச்சியான உணவு ரெடி!

Healthy heart

   

Foods for a Healthy Heart

Almonds:

              Have you been avoiding nuts for the oil they contain? If yes, then bring it back to your plate because this oil is actually healthy for your heart. The Vitamin E that almonds contain helps in keeping your cholesterol level under control. Like apples, almonds are also high on fibre and Vitamin content. Again a perfect 5 PM snack. Add to your heart's health by eating 4–5 soaked almonds each morning with your breakfast.

    Apples:

      An apple a day keeps the doctor away: a very clichéd saying but very true. Phytochemicals, present in apples, act as an anti-inflammatory and also prevent the blood from clotting. It is also high on fibres and vitamins. An apple also makes the perfect snack for someone who is always on the go. Plus it is available in different varieties, so you might not get bored of it soon. Add a few chopped pieces of apple in your Greek salad making it healthier.

Tomatoes: 
                   Tomatoes contain lycopene (a phytochemical) that is known to lower cholesterol, cut risk of colorectal cancer and heart disease. Studies show that men who regularly eat food rich in lycopene have lesser chances of developing prostate cancer and heart disease. You might want to start enjoying tomato sauce as it has more lycopene. Cooked tomato works much better on your body that raw ones. So start adding it to your vegetables and salads. Tomato is also known to improve memory and other signs of aging.

Green leafy vegetables:

                       Green leafy vegetables and olive oil are vital for maintaining a healthy heart. One serving of leafy greens a day can be key to preventing heart disease. So add them in plenty to your daily diet!

Whole Grain: 

                   Starting the day with whole-grain cereal may lower the risk of heart failure in the long run, as whole grains protect against coronary heart disease.

Natural remedies for Diabetes:

Effective natural remedies that control diabetes:

 Using Methi Seeds:

                 Fenugreek or Methi seeds are considered the most effective of natural cures that can help alleviate typical symptoms of diabetes. Methi seeds should be soaked in water overnight. The water concentrated with the seeds’ juices should be consumed early in the morning on an empty stomach. For making this natural concoction stronger, you can crush the seeds and sieve them through a cloth or filter paper.

 
Using Natural Juices: 

             Some juices have been found to be effective in controlling high sugar levels that can prove fatal for diabetics. These are juices of fruits and vegetables that are further enriched with antioxidants and many rare micronutrients. The most recommended variety here is the Bitter Gourd or Karela juice. Other options include grape juice or the juice-like extract made from boiling mango leaves in water.

Aloe Gel Remedy:

                     An effective, natural concoction for diabetes can be prepared by adding a few teaspoons of ground Bay Leaf (Tejpatra) with one teaspoon of turmeric.This mixture should be mixed with an equal amount of aloe vera gel and consumed daily, before lunch and dinner.

Using Chapattis to Your Advantage: 

Another useful way of managing diabetes is increasing the daily intake of fiber in the natural form. This includes increasing the fiber content in chappatis that tend to be eaten with regularity in Indian homes. The refined flour should be mixed with a combination of flours procured from different cereals, particularly those high in soluble fiber. This includes flours of barley and lentils like Chana Dal and soya bean.

Jamun: 

Jamun is one of the rarest plants where nearly each part, the leaves, berry and seeds are known to help in controlling blood sugar levels. Neem leaves are useful in a similar manner. Amla or the Indian goose Berry is similarly effective in managing sugar levels. Instead of using only Neem leaves, you can also add leaves of Tulsi and Bel Patra. All these leaves can be boiled together for increasing the potency of the filtered extract.

 

Banana Stem Soup (Vaazhaithandu soup)

Ingredients

1. Banana Stem - 5" long
2. Sweet Corn - 125 gms
3. Water - 1 cup
4. Water - 250 ml
5. Black Pepper Powder - to taste
6. Black Salt - to taste
7. Salt - to taste
8. Lime Juice - to taste

For garnishing 
Few mint leaves
Few coriander leaves
Grated carrots - 2 tsp
Grated cheese - 2 tsp
Boiled beans – 2 tsp

Method 
1. Cut the banana stem into round pieces.  While cutting, u can remove the thread which comes out of it.
2. After cutting, add corn, one cup water and pressure cook the same till  4-5 whistles comes out.
3. Cool it and grind it to a smooth paste in the mixer.  Add 250 ml water and strain through a strainer.
4. Transfer the same into a kadai and boil it after adding item no.5-7.  Just before removing from the stove, add lime juice and stir.
5. Transfer into bowls, garnish with the items mentioned for garnishing.

It is a lovely soup. You can add butter also if you wish.

Serves : 4 persons.

Oats Soup

(Oats Congee, Oats Porridge)
 Oats soup is one of the most easiest way of getting oats into your daily diet. It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetizer. This soup is suited for people of all ages and for ailing patients.

Ingredients
Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish

Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.

Variations
    - You can add some finely chopped vegetables to the soup like carrots, green peas, etc.
    - You can also add a pinch of garam masala or cumin powder to make the soup more flavourful.

Appam

(Aapam, Velappam, Aapum)

Ingredients
Raw Rice - 2 cups
Shredded coconut - handful
Cooked rice - Handful (You could also use pressed rice/poha/aval instead)
yeast - 1/2 spoon
sugar - 2-3 tspn
Salt - as needed

Method
1.Soak the rice for 2 hours.
2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.
3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.
4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.
5.Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.

Tips
       - If you do not like the smell of yeast, add a pinch of baking soda 30 minutes before making the appams.

Variations
      - You can make 'Wheat Aapams' too. Make the batter by  mixing wheat flour with salt, sugar, yeast, coconut milk and water. Let the batter ferment and make aapams just like the above process.

Best Motivational video ever

Healthy breakfasts

The importance of breakfast cannot be stressed enough, especially in our fast-paced lives where our days begin early, and we require enough fuel to keep us going through the day. Which is why we brought you healthy breakfast options you could incorporate into your daily diets. And now we’re back with another installment of healthy breakfast options for you.

 

Egg sandwich: 

                 Boil an egg and slice eat it on a wheat toast with a slice of tomato, some low fat cheese and lettuce and you’ve got yourself a delicious breakfast that’ll keep you going for hours

Muesli: Ditch your regular cereals and try some muesli instead. Fortified with fruits and nuts, muesli is a healthy and convenient breakfast option. Have it with milk or curd and stay full and energised for hours.

Dosa: “Choose a multi-grain dosa — what we call adai down south — over the regular kind,” suggests Dr Prasad. It packs in multiple nutrients – just what you need to jumpstart your day. However, make sure you use a non-stick pan, and less oil though.

Steamed idlis: Your neighbourhood supermarket is most likely to have a stock of idli batter. Cook idlis the night before, if you’re too rushed in the morning. Eat idlis with honey, it’s yummy and won’t require additional time for making chutney or such. In the morning, microwave idlies, pour some honey and you’re ready to go.

Oats: High in fibre, oats is known to help regulate blood sugar levels and keep cholesterol under check. What more? It’s easy to make too. Again, Dr Prasad suggests adding nuts and fruits or dried fruits to that oat porridge.

Medal will motivate me to bigger things: Saina Nehwal

New Delhi, Aug 17 (IANS) India's Olympic bronze medallist Saina Nehwal Friday said her medal at the London Games would motivate her to attain greater heights in badminton.

At a ceremony organised here by the Indian Olympic Association (IOA) and Samsung India to felicitate the 2012 Olympic medallists, she said she wanted to bring more laurels to the country and do one better in Rio four years from now.

"This medal will provide me with the motivation to do bigger things. When I play in the next Olympics I don't have the pressure of not winning a medal and that would lessen the burden," Saina said.
"I hope I stay fit and bring more glory to my country. I have a few tournaments coming up, I will concentrate on doing well there first."

Saina said she had still to overcome the Chinese barrier and the challenges would be much tougher in the days to come.

"In London I beat one Chinese and lost to one. There were only four Chinese in the Olympics while in the super series and other tournaments there would be close to 10 of them, so there are tougher days ahead."

Also present at the ceremony, bronze medallist shooter Gagan Narang said his aim was also to carry on till the next Olympics and bring home a medal of a different hue.

"I am extremely happy. I narrowly missed out on a medal in Beijing and I had my own demons to overcome. I have finally done that.

"But this is just the starting point for me. I am looking forward to Rio. Hopefully we can hear the national anthem the next time I am on the podium," said a beaming Narang.

Other medallists Sushil Kumar (silver, wrestling), Vijay Kumar (silver, shooting), M.C. Mary Kom (bronze, boxing) and Yogeshwar Dutt (bronze, wrestling) also made an appearance. The two silver medallists were given a cash award of Rs.15 lakh each while the bronze winners were given Rs.10 lakh each.

Laxman has given strong and clear message to selectors: Ganguly

Kolkata, Aug 18 (IANS) Former Indian cricket captain Sourav Ganguly Saturday saluted V.V.S. Laxman for his contribution to the game and said he has given a "strong and clear" message to the selectors by quitting international cricket with immediate effect.

"He has sent a strong and clear message to the selectors. Making this seem like a farewell series does not make sense. It's a tough decision, a fantastic decision. He is 200 percent right... hats off," Ganguly said.

Regretting that selection panel chairman K. Srikkanth had problem in communicating, Ganguly said the selectors should have informed Laxman in advance much before the selection of team for New Zealand that they wanted it to be his farewell series.

"You can't expect a player like Laxman to train hard to keep himself fit for only two Tests. I am surprised the selectors divulged the matter only this month. And this I think has hurt him very much," he said.
Ganguly said Laxman could not be singled out for India's recent dismal 0-8 Test record overseas.
"I was doing commentary during the series in Australia. Despite getting green-top wickets, Ishant Sharma could bag only four wickets in four Test matches. We know how Dhoni failed. Gautam Gambhir's only good contribution is a half-century. So why should only Laxman be singled out?"

"Age can't be a factor. It is a case of unequal treatment. With this policy, you cannot build a good side".
Lashing out at the selectors, Ganguly said they always go for a balancing act and do not concentrate on building a team for the future.

"They axe one player, include another. Indian cricket cannot go ahead in this manner. The thinking is the successors will take care of long term plans".

Reacting to Laxman's comment that he could not reach Dhoni, Ganguly criticised the skipper for not being available for his players all the time.
"A skipper should be available 24 hours. I don't know why Dhoni does this... But I think situation would have been different, had Laxman got Dhoni's support," he said.

Ganguly, however, showered praise on Laxman for his brilliance.

"When he came, he seemed like Azharuddin. Both were equally wristy. But later he developed as a better player than Azharuddin," he said.