davidanugraha/M4-RAG huggingface dataset:
Pârjoale moldovenești

Pârjoale moldovenești sunt un fel de chiftele, fiind o specialitate românească din regiunea geografică Moldova. Cărnii tocate i se adaugă cartofi, morcovi, usturoi și verdețuri, în primul rând mărar. Rețeta diferă minimal, dependent de regiune.
Pentru prepararea pârjoalelor este nevoie de o jumătate de kilogram de carne tocată (vită, porc sau mixtă), ceapă, după plăcere usturoi, o bucată de morcov, un cartof, o felie de pâine albă, un ou, verdeață tocată (pătrunjel, mărar, leuștean), sare, piper negru, pesmet pentru tăvălit și untură (ulei sau grăsime de porc).
Rețeta pârjoalelor moldovenești diferă adesea ușor. Variațiile în pregătirea lor se referă însă mereu la compoziția verdețurilor adăugate. După Sanda Marin se poate adăuga și carne de miel.
Carnea se amestecă bine cu oul, un cartof și un morcov crud, ambii rași și bine storși, cu franzela muiată în lapte sau bulion de carne și stoarsă (sau pesmet), cu ceapa, tăiată mărunt și prăjită în puțin ulei precum cu verdețurile tocate fin și condimentele. Se modelează perișoare în formă de bilă care se tăvălesc prin pesmet (nu prin faină) și se turtesc, până capătă o formă lunguiață și mari cât palma, cu o grosime de aproximativ 2 cm. Apoi se pune untdelemn sau untură într-o tigaie la foc și când este încinsă, se prăjesc pârjoalele pe o parte și pe alta aproximativ 10 minute.
Pârjoalele se pot servi reci cu murături, în special cu ardei iuți și pâine sau calde cu orice garnitură de legume, cu salată de cartofi, cu fasole bătută, varză călită, piure de spanac sau urzici, cu sos de măcriș sau de roșii.
Pârjoală

Pârjoala este un fel de mâncare românească preparată mai ales în Moldova din carne tocată, în general de porc sau în amestec cu oaie, vită sau pasăre, amestecată cu ouă, produse de panificație sau morărit (pâine uscată, pesmet sau făină albă), usturoi, ierburi aromatice (pătrunjel, mărar, cimbru etc.), mirodenii (piper etc.) și sare. După ce compoziția a fost bine omogenizată, se formează niște cocoloașe sau bulgări care se dau prin făină și se prăjesc în ulei încins.
În bucătăria universală întâlnim multe mâncăruri asemănătore pârjoalei moldovenești, de exemplu:
Europa
Asia
America
Lapți

Lapții sunt glandele sexuale masculine la pești, moluște și alte animale marine care se reproduc prin pulverizarea lichidului seminal din glandă pe icre.
Lapții sunt consumați în multe culturi, adesea prăjiți sau în supe:
În bucătăria indoneziană, lapții (numiți telur ikan; ou de pește) sunt adesea folosiți în kari sau woku.
În bucătăria japoneză se mănâncă lapții (numiți 白子shirako, „copii albi”) de cod (tara), pești pescari (ankō), somon (sake), calamar (ika) și pește balon (fugu).
În bucătăria coreeană, lapții sunt numiți 이리, iri, și sunt folosiți mai ales în supe precum Al Tang sau Al Jjigae.
În bucătăria românească, lapții, mai ales de crap, se prăjesc și pot fi serviți cu mujdei drept gustare sau fel principal alături de o garnitură. Numele în limba română provine din latinescul lactes.
În bucătăria rusă, lapții de hering (rusă молока, transliterat: moloka, „lapte”) este murat la fel ca restul peștelui, dar consumat separat, uneori combinat cu icre de hering. Lapții a diverși pești sunt adesea prăjiți și consumați ca fel de mâncare ieftin, de zi cu zi.
În bucătăria siciliană, lapții de ton se numesc „lattume” și sunt folosiți în rețete pentru paste.
În bucătăria britanică, lapții de cod sunt, în mod tradițional, prăjiți în unt și întinși pe pâine prăjită.
Flatbread

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.
Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world.
In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a kind of rush).
Primitive clay ovens (tandir) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word tandır comes from the Akkadian tinuru, which becomes tannur in Hebrew and Arabic, tandır in Turkish, and tandur in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh tandır bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.
Lángos

Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ]) is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.
The name comes from láng, the Hungarian word for flame.
Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 80 pounds of dough. Because the bread loaf, typical to Hungary, was 6 to 10 pounds each, traditionally they used to bake smaller (1-2 pounds) "cipó" rolls for the evening and the next day. The name lángos (meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch.
The dough for lángos is made of water or milk, flour, yeast, and salt. The ingredients are worked together either by hand or a kneading machine. As the yeast starts metabolizing the carbohydrates in the flour, carbon dioxide is released which causes the dough to rise, creating the air bubbles in the lángos. The dough is the same as pizza dough, but it is not baked but fried in oil. Adding sour cream, yoghurt or mashed potatoes to the dough is optional but highly encouraged; in the latter case it is called potato lángos (in Hungarian krumplis lángos). It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, or most frequently, without toppings, just rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, and confectioner's sugar or jam.
In the early 2000s, some people built small, portable clay ovens and started to sell oven baked lángos, called "kenyérlángos" (bread-lángos) at festivals and fairs. Although reminiscent of the traditional lángos, it is more like a pizza with sour cream, onions and bacon.
Lángos is popular all year long. As it is a rather affordable and simple food, it is often sold around bus stations, fairs, local markets and all over Eastern European countries during local celebrations or sport events. It is sold at many fast-food restaurants not only in Hungary but also in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and amusement parks like the Prater, Family Park. Lángos is known in the Czech Republic, Slovakia and Croatia as langoš, in Serbia as languš (although it is commonly called "Mekike"). In Slovenia it is known as Langaš and in Macedonia and Bulgaria as Mekitsa. It is also popular in Romania (especially in Transylvania) as langoși. It is also prevalent in Poland where it is known as "langosz" and in the UK where it is called "langos" or "Hungarian Fried Bread."
Indian bread

Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.
In Maharashtra and Gujarat, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana), rice and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra.
Most Indian breads make use of the yeast spores in the atmosphere for fermentation.
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying.
In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface.
In Maharashtra, a multi-grain flatbread called "thalipeeth" is also prepared. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, horse gram, green gram, black gram, chickpeas and so on. Each grain or cereal is roasted separately and then milled together into a fine powder. Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter.
Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Different varieties of Indian breads include chapati, phulka, puri, roti, bajra rotla, thepla, paratha, naan, kulcha, bhatoora, luchi, puran poli, pathiri, and parotta. Some of these, like paratha and roti, have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain.
Dan Pița

Dan Pița (Romanian pronunciation: [dan ˈpit͡sa]; born 11 October 1938 in Dorohoi, Botoșani County, Romania) is a Romanian film director and screenwriter.
Pița has directed several award-winning films since 1970, including the 1985 hit Pas în doi, which won an Honourable Mention at the 36th Berlin International Film Festival. In 1987, he was a member of the jury at the 37th Berlin International Film Festival. In 1992, Pița also won the Silver Lion (Leone d'Argento) at the 49th Venice Film Festival for Hotel de Lux.
Pită de Pecica

Pită de Pecica is a Romanian round bread, roasted directly on hearth, specific from the town of Pecica in Arad County.
From 1980 to 1989, Pită de Pecica arrived daily on the table of President Nicolae Ceaușescu, who was impressed by its taste. It was transported by jet plane daily from Arad airport to the capital.
Pită de Pecica has been submitted for a protected designation of origin (PDO) by European Union.
The Oil, the Baby and the Transylvanians

The Oil, the Baby and the Transylvanians (Romanian: Pruncul, petrolul și ardelenii, ) is a 1981 Romanian Red Western directed by Dan Pița.
It dramatises the struggles of Romanian and Hungarian settlers in a new land, the American frontier. Despite the American setting, including such minor details as use of the phrase "Bad-lands", it was shot entirely in Romania. A group of American Fulbright Scholars served as uncredited script consultants to make the English-language portion of the script sound more authentic.
It is a sequel to The Prophet, the Gold and the Transylvanians and The Actress, the Dollars and the Transylvanians, which are the first two parts of the trilogy.
The Oil, the Baby and the Transylvanians is the third part of a fairly successful Romanian trilogy about three Transylvanian brothers, their families, and their companions in frontier America, on the Great Plains. Set in the 1880s, the drama, comedy, and perhaps appeal of the film comes from the characters' difficulty in adjusting to the American rhythm and lifestyle.
The youngest of the Brad brothers, Romulus, and his American fiancée, June, are expecting a baby. The wedding celebration is eagerly anticipated by all the family and organised according to ancient Romanian customs.
Meanwhile, the middle brother John, who is honest, courageous, and fast on the draw, is held in increasingly high esteem by the townsfolk as he faces down a series of bullies and hoodlums, which sets up several gunslinging showdown scenes. Eventually John is elected as sheriff. He hunts these "Wanted" criminals to subsidise Romulus' decaying ranch.
Traian, the eldest of the three brothers, goes looking for water for his cattle and passes through the land of the Orbans, who are ironically Hungarian-Transylvanian farmers. The Orbans and Brads forge an important alliance and friendship against outside danger and violence. However, instead of finding water on his land, Traian finds oil. But will the promise of riches corrupt the brothers and tempt them away from their new home?
Fried dough

Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers (in the case of smaller pieces). These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters.
In Canadian cuisine, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan." In 1978, Pam and Grant Hooker of Ottawa, Ontario, founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail.
In Newfoundland, a province in Eastern Canada, fried dough is referred to as a "touton". A touton /ˈtaʊtən is produced by frying bread dough on a pan with butter or the leftover fat from "scrunchions" (fried preserved pork) and served with dark molasses, maple syrup, or corn syrup. It is traditionally made from leftover bread dough and pan-fried, as opposed to deep-fried.
A smaller Italian variant common in North America is the zeppole.
Similar food is found in Europe, also typically from outdoor stands in fairs. For example, in Croatia, fried dough is known as languši, in Hungary as lángos, in Austria as kiachl, in Germany as Knieküchle while the oliebol is eaten in the Netherlands. In north Spain is typical of Carnival season and has a spiritual connection with it, just like 'roscón' in Christmas or 'arroz con leche' in Easter. In Bulgaria, a similar dish is called mekitsa.
A type of soft, fried dough ball frequently coated in sugar can be found in some Chinese restaurants in New York. These dough balls are referred to by any one of a number of names, including but not necessarily limited to "sugar biscuits", "Chinese doughnuts", or the simpler "fried bread".
Turkic countries in Central Asia also have a similar food called Boortsog or Pişi.
In New Zealand and other areas such as Hawaii, the Māori people cook Parāoa Parai, a fry bread that is a traditional part of a Matariki feast.
Fried dough is made by deep-frying a portion of risen yeast dough. The dough acquires an irregular, bubbly appearance from being fried.
The dough may then be sprinkled with a variety of toppings, such as granulated sugar, powdered sugar, cinnamon, fruit sauce, chocolate sauce, cheese, maple syrup, whipped cream, tomato sauce (with optional grated Parmesan cheese), garlic butter, lemon juice, honey, butter, nuts, or a combination of these or even served with ice cream.
List of sweet breads

Here is a list of sweet breads. Sweet bread, also referred to as pan dulce, buns, or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese pão doce, may be prepared with potato flour, which imparts a sweet flavor and light texture to them. Some sweet breads that originated as cake-breads, such as lardy cake, Bath buns, and Chelsea buns, are classified as sweet breads in contemporary culinary taxonomy, even though some still have the word "cake" in them.
Ratatouille

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ; Occitan: ratatolha [ʀataˈtuʎɔ] ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French: [niswaz]). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.
The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930.
The Guardian's food and drink writer Felicity Cloake wrote in 2016 that, considering ratatouille's relatively recent origins, there exists a great variety of methods of preparation for it. The Larousse Gastronomique says, "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee, Joël Robuchon) "each [vegetable] will taste truly of itself."
Similar dishes exist in many cuisines. These include: piperade (South-West of France), bohémienne (Vaucluse), chichoumeille (Languedoc), tian (South east of France), Confit byaldi (created by Michel Guérard), pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian), pinakbet (Filipino), ghiveci (Romanian) and zaalouk (Moroccan). Different parts of the Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes undhiyu, Kerala avial (with coconut and local spices), and Bengal shukto.
In 2007, Walt Disney Pictures and Pixar Animation Studios released the film Ratatouille. The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to nostalgia for his mother's cooking of traditional ratatouille. The movie gave widespread exposure to this dish around the world.
Panrkhash

Panrkhash (also known as Panrakhash) is a traditional Armenian dish that consists of lavash bread, cheese, onions, and boiled water. The name "Panrkhash" translates from Armenian as "boil the cheese" (Armenian: պանրխաշ).
The main ingredient in Panrkhash is Armenian chechil, a semi-soft, salty cheese typically made from a mixture of goat, sheep, and cow's milk. Other ingredients include unsalted butter, thin lavash flatbread, finely diced caramelized onions, and hot water. The dish is prepared by layering the chechil and lavash in a ramekin or clay bowl, then adding sautéed onions and hot water before baking the mixture until golden brown.
Panrkhash is particularly popular in Shirak Province, Armenia, and is especially associated with the city of Gyumri, the country's second-largest city. In Gyumri, a festival known as the Panrkhash Festival is held each summer to celebrate the dish.
Roat

Roat also known colloquially as Dum ke Roat (Hindi: दम के रोट) (Urdu: دم کے روٹ) is a sweet confectionery dish from the Indian city of Hyderabad. It is popular especially in the month of Muharram (the first month of the Islamic calendar) It is made by mixing semolina, refined flour, ghee, dry fruits, saffron and raisins into a dough and baking it in the oven.
Dum refers to being cooked with steam.
Roat refers to Roti (flatbread) Traditionally women used to add sugar and extra ghee in the basic recipe of Roti to make it tastier and it was used as an offering in Alam. However, over time as the recipe evolved, it made it being cooked on the stove difficult, that's when it started being baked.
Roat has its origins from the Roti (flatbread) (see Etymology) It is said that during the ‘Nala-e-Mubarak’ Alam (an annual procession during Muharram in the Old City); the erstwhile Nizam of the Hyderabad; Mir Osman Ali Khan offered Roat for the safety and well-being of his grandson and heir apparent: Mukarram Jah. The practice has continued since. Roat is traditionally served after a majlis (gathering) in an Ashurakhana is completed.
Today they are made at homes or can be purchased from bakeries like Pista House, Karachi Bakery and Subhan Bakery.
Roat is prepared by blending milk, khoa, and saffron to make a fine paste. Then, the other ingredients and the paste are kneaded into a dough. After resting the dough for a few hours, it is flattened into a cookie-like shape. A few sliced dried fruits like almonds which were soaked overnight, peeled, and sliced are garnished over the dough and then it is baked on dum (cooked with steam) until golden brown. Roat is crunchy on the outside while chewy in the inside.
விகங்கம் யோகா

விகங்கம் யோகா (Vihangamyoga) என்பது 50க்கும் மேற்பட்ட நாடுகளில் கிளைகளைக் கொண்ட ஓர் இந்திய யோகா, தியானப் பள்ளியாகும். இது ஒரு பண்டைய இந்தியத் தியான நுட்பத்தைத் கற்பிப்பதாகக் கூறுகிறது. இந்தப் பள்ளி 1924இல் சத்குரு சதாபல் தியோ ஜி மகராஜால் நிறுவப்பட்டது.
ஐக்கிய நாடுகள் பொருளாதார மற்றும் சமூக சபையினால் 2013ஆம் ஆண்டில் பிரயாக்ராஜ்ஜில் உள்ள சத்குரு சதாபால் தியோ விகங்கம் யோகா சன்சுதான் உட்பட 160 அமைப்புகளுக்கு "சிறப்பு ஆலோசனை தகுதியினை" வழங்கியுள்ளது.
குறைந்தது பத்து வருட அனுபவமுள்ள 15 பயிற்சியாளர்களிடம் விகங்கம் யோகா தியானத்தின் விளைவுகள் குறித்த கட்டுப்படுத்தப்பட்ட சோதனை, பொருந்தக்கூடிய கட்டுப்பாட்டுப் பாடங்களுடன் ஒப்பிடும்போது, யோகிகள் ஒவ்வொரு கவனச் சோதனையிலும் (கவனம் செலுத்தும் காலம், செயலாக்க வேகம், கவனம் மாற்றும் திறன் மற்றும் குறுக்கீடு சோதனைகளில் செயல்திறன்) சராசரியாகச் சிறப்பாகச் செயல்பட்டதைக் காட்டியது.
ஆசனா இதழ்

ஆசனா இதழ் (Asana Journal) நவீன யோகா, இயற்கை மருத்துவம் மற்றும் நல்வாழ்வை மையமாகக் கொண்ட ஆங்கிலம் மற்றும் தமிழ் மொழிகளில் இந்தியாவிலிருந்து வெளியிடப்பட்ட முதல் மற்றும் ஒரே பன்னாட்டு யோகா பத்திரிகை.
ஆசனா என்பது தோரணை அல்லது இருக்கைக்கான சமஸ்கிருத சொல் ஆகும். இது யோகாவின் எட்டு மூட்டுகளில் ஒன்றாகவும் பொருள் கொள்ளப்படுகிறது.
மாதாந்திர ஆசனா இன்டர்நேஷனல் யோகா ஜர்னல் 1999இல் ஆசனா ஆண்டியப்பனால் தொடங்கப்பட்டது.
இந்திய அரசின் யோகா மற்றும் இயற்கை மருத்துவ ஆராய்ச்சி குழுமம், தமிழக அரசின் சுகாதாரம் மற்றும் குடும்ப நலத்துறை, இந்தியாவில் உள்ள இரண்டு பல்கலைக்கழகங்களான, மனோன்மணியம் சுந்தரனார் பல்கலைக்கழகம் மற்றும் தமிழ்நாடு உடற்கல்வி மற்றும் விளையாட்டு பல்கலைக்கழகம் ஆகிய அமைப்புகளால் அங்கீகரிக்கப்பட்ட ஒரே யோகா கல்லூரி மற்றும் ஆராய்ச்சி மையத்தை ஆண்டியப்பன் நிறுவினார்.
ஆசனா ஆண்டியப்பன் யோகா & இயற்கை வாழ்க்கை மேம்பாட்டு அறக்கட்டளையால் நிர்வகிக்கப்படும் ஆசனா பதிப்பகம் இந்த இதழை வெளியிடுகிறது. யோகா சமூகத்திற்கு "யோகாசனம், மற்றும் இயற்கை மருத்துவத்தில் சிகிச்சை அனுபவங்களின் குறிப்புகளை" வழங்கும் ஒரு பன்னாட்டு பத்திரிகையை உருவாக்குவதே ஆண்டியப்பனின் நோக்கம் ஆகும்.
யோகக்கலையானது பரவலாக அறியப்பட்டபோது, ​​(குறிப்பாக ஆசியாவில்) இந்திய யோகக்கலை பாரம்பரியத்துடன் ஒரு பன்னாட்டு பத்திரிகைக்கான தேவை எழுந்தது. அதனால் இந்த இதழ் ஜனவரி 2003 முதல் ஆங்கிலத்தில் வெளியிடப்பட்டது.
ஆசனா யோகா, ஆயுர்வேதம், இயற்கை மருத்துவம், சித்த மருத்துவம் போன்ற கட்டுரைகளை வெளியிடுகிறது. இது இந்தியாவில் யோகா மற்றும் இயற்கை மருத்துவம் தொடர்பான படிப்புகளுக்கான மேற்கோள் பத்திரிகைகளின் ஒரு பகுதியாக மாறியுள்ளது.
ஆசனா பப்ளிஷ் லைக் உடன் இணைந்து ஆப்பிள் ஆப் ஸ்டோர் மற்றும் ஆண்ட்ராய்டு சந்தையிலிருந்து பதிவிறக்கம் செய்யவும் கிடைக்கிறது.
ஆசனா பின்வரும் முக்கிய அம்சங்களில் கவனம் செலுத்துகிறது:
ஆசனா பல முக்கிய யோகா நிகழ்வுகளில் பங்கேற்கிறது:
ஆசனா பப்ளிகேஷன் யோகா கையேடுகள், யோகா புத்தகங்கள் மற்றும் குறுந்தகடுகளையும் வெளியிடுகிறது.
யோகா கற்றுக் கொள்ளுங்கள் (நூல்)

யோகாவின் அடிப்படைத் தத்துவம் முதல் ஆரோக்கிய வாழ்வுக்கு யோகா உதவும் முறைகள் என அனைத்தையும் இந்த “யோகா கற்றுக் கொள்ளுங்கள்” நூல்(பன்னாட்டுத் தரப்புத்தக எண் 978-81-8368-612-9) விளக்குகிறது. 120 பக்கங்களுடன் இந்திய மதிப்பில் ரூபாய் 60 எனும் விலையில் வெளியிடப்பட்டுள்ளது.
நூலாசிரியர் கணபதி ராம்கிருஷ்ணன் மும்பையில் உள்ள பாபா அணு ஆராய்ச்சி மையத்தில் விஞ்ஞானியாக ஆறு ஆண்டுகள் பணியாற்றியுள்ளார். ஐந்து இசை ஆல்பங்களை வெளியிட்டிருக்கும் இவர் பத்திரிகைகளில் இசை, நடனம் குறித்த விமர்சனங்களையும் எழுதி வருகிறார்.
எனும் 5 தலைப்புகளில் எளிமையான நடையில் யோகா குறித்து இந்த நூலில் முழுமையான தகவல்கள் வழங்கப்பட்டுள்ளன.
முதல் பகுதியான இதில் யோகா என்றால் என்ன என்பது குறித்து முழுமையாக விளக்கப்பட்டுள்ளது.
இத்தலைப்பில் மனநலம் குறித்து விளக்கப்பட்டு அதுவே உடல் நலத்திற்கு உதவுகிறது என்பது குறித்து விளக்கமளிக்கப்பட்டுள்ளது.
யோகாவில் இருக்கும் மூன்று நிலைகளான ஆசனம், பிராணாயாமம் மற்றும் தியானம் ஆகியவை விளக்கப்பட்டுள்ளன.
உடலுக்கு வலிமையும், உள்ளத்துக்குத் தெளிவையும் அளிக்கும் நூற்றுக்கணக்கான ஆசனங்கள் இருக்கின்றன போதும் 69 ஆசனங்களின் பெயர்கள் பட்டியலிடப்பட்டுள்ளன. இந்த ஆசனங்களில் மிக முக்கியமான ஆசனங்கள் செய்வது குறித்து விளக்கம் அளிக்கப்பட்டிருப்பதுடன் அதற்கான பலன்களும் தெரிவிக்கப்பட்டுள்ளன.
பிராணாயாமம் என்கிற மூச்சுப் பயிற்சியில் 12 முறைகள் பட்டியலிடப்பட்டுள்ளன. இவற்றில் முக்கியமான சில மூச்சுப் பயிற்சிகள் குறித்து விளக்கமளித்து அதனால் ஏற்படும் பயன்களும் சொல்லப்பட்டுள்ளன.
- இன்று உலகம் முழுவது பரவி வரும் யோகாசனப் பயிற்சி முறை குறித்து எளிமையாக விளக்கப்பட்டுள்ள இந்நூலில் உள்ள பயிற்சிப் படங்களில் இருப்பவர் நூலாசிரியர் கணபதி ராமகிருஷ்ணன் என்பது இங்கு குறிப்பிடத்தக்கது.
ஈஸ்வரன், இந்து சமயம்

ஈஸ்வரன் (Ishvara) (சமசுகிருதம் Īśvara), என்ற வட மொழி சொல்லிற்கு அனைத்து உலகங்களுக்கும், உயிரினங்களுக்கும் தலைவர் அல்லது அனைத்துப் படைப்புகளுக்கும் காரண – காரியமாகத் திகழ்பவர் எனப் பொருள்.
ஆறு இந்திய தத்துவங்களில் நியாயா, வைசேடிகம், சாங்கியம், யோகா மற்றும் மீமாம்சை தத்துவங்கள் மற்றும் பௌத்தம், சமண சமயங்கள் ஈஸ்வரனின் இருப்பை ஏற்பதில்லை. ஆனால் பிற்கால சாங்கியம் மற்றும் மீமாம்சம், யோகா, வேதாந்த தத்துவங்கள் ஈஸ்வரன் என்ற இறைக் கொள்கையை ஏற்கிறது.
அனைத்து உலகிற்கும், உயிரினங்களுக்கும் ஆதி காரணமான ஈஸ்வரனை பிரம்மம் என உபநிடதங்கள் அழைக்கின்றன். அனைத்து உலகங்களும், உயிரினங்களும் பிரம்மத்திலிருந்து தோன்றி, பிரம்மத்தினால் காக்கப்பட்டு, இறுதியில் பிரம்மத்தினிடமே ஒடுங்குகிறது. பிரம்மமாகிய பரமாத்மா எங்கும் இருப்பவர், உண்மை, அறிவு, அனந்தமயமானவர் (சச்சிதானந்தம்), என்றும் மாறாத தன்மையாளர்; அனைத்து ஆற்றல்களையும் கொண்டவர்; உயர்ந்தவற்றிலெல்லாம் உயர்ந்தவர்; சிறியவற்றிலெல்லாம் சிறியவர்; எல்லோருள்ளும் உறைபவர். பிரம்மத்திற்கு எவ்வித எல்லையோ, தேவைகளோ இல்லை. படைக்கப்பட்ட எல்லாவற்றிக்கும் அவரே ஆதி மூலமாகவும், ஈஸ்வரனாகவும் (இறைவனாகவும்) உள்ளார். அனைத்து உயர்ந்த குணங்களின் முழுமையானவர். பிரம்மத்தை, குரு மற்றும் சாத்திரங்களின் துணையுடன் மட்டுமே அறிய இயலும்.
அத்வைத வேதாந்த கருத்தின்படி, உருவமற்ற, செயலற்ற, குணமற்ற பிரம்மத்தின் ஒரு கூறு மாயையின் சேர்க்கையால், உருவத்துடன் கூடிய ஈஸ்வரன் என்ற தத்துவம் தோன்றுகிறது. அந்த ஈஸ்வரனே அனைதுலகமாகவும், அனைத்து உயிரினங்களாகவும் காட்சியளிக்கிறார். உணர்வு (Intellectual) அடிப்படையில், ஈஸ்வரனும் ஜீவாத்மாவும் ஒன்றே, இரண்டல்ல என்று அத்வைதம் வலியுறுத்துகிறது. இதையே தத்துவமசி மற்றும் அஹம் பிரம்மாஸ்மி போன்ற உபநிடத மகாவாக்கியங்கள் மூலம் உணர்த்தப்படுகிறது. குருவின் துணையுடன் வேதாந்த சாத்திரங்களை கற்று, ஆத்ம ஞானத்தினால் ஈஸ்வர தத்துவத்தை அறியப்பட வேண்டியது அன்றி; அடையப்படுவது அல்ல என அத்வைதம் வலியுறுத்துகிறது.
விசிஷ்டாத்துவைத வேதாந்த தத்துவத்தின்படி, ஈஸ்வரனாகிய விஷ்ணுவே முழுமுதற் கடவுள் என்றும், அந்த விஷ்ணுவே அனைத்துலகங்களையும், உயிரினங்களையும் படைத்தவர். உருவத்துடன் அனைத்து கல்யாணகுணங்கள் கூடிய விஷ்ணுவை, நாராயணன், பரப்பிரம்மம் என்றும் அழைப்பர். அவரே அனைத்து தெய்வங்களுக்கும் தலைவர்.
ஜீவாத்மாவும் விஷ்ணுவும் இரண்டாக இருப்பினும், ஜீவாத்மா பக்தி யோகத்தின் மூலம் பரப்பிரம்மனுடன் ஐக்கியம் அடையலாம்.
மத்வரின் துவைத வேதாந்தத்தின்படி ஈஸ்வரன் மற்றும் பிரம்மம் என்ற தனித்தனி கருத்து ஏற்றுக் கொள்வதில்லை. விஷ்ணுவே முழுமுதற் கடவுள் என வலியுறுத்துகிறது. ஜீவாத்மா மற்றும் விஷ்ணு தனித்தனியானவர்கள். ஜீவாத்மா ஒரு போதும் பரம்பொருளுடன் ஐக்கியமாவதில்லை.
சைவ சித்தாந்தம் பதி - பசு - பாசம் என்ற அடிப்படையில், சிவ பெருமானையே அனைத்து தெய்வங்களுக்குள் முழுமுதல் கடவுளாக ஏற்றுள்ளது.
வைணவர்கள், விஷ்ணு, இராமன், கிருஷ்ணனையும், சைவர்கள் சிவ பெருமானையும், சாக்தர்கள் சக்தியையும், கௌமாரப் பிரிவினர் முருகனையும், கணாபத்தியம் பிரிவினர், விநாயகரையும், சௌரப் பிரிவினர் சூரியனையும் ஈஸ்வரன் எனும் முழு முதற் கடவுளாக வழிபடுகின்றனர்.
ஸ்மார்த்தப் பிரிவினர், சிவன், சக்தி, திருமால், விநாயகர், சூரியன் மற்றும் முருகன் ஆகிய ஈஸ்வரன்களை வணங்குகின்றனர்.
இந்திரன் (கவிஞர்)

இந்திரன் (Indiran) இந்தியாவின் தமிழ்நாட்டைச் சேர்ந்த ஒரு கலை விமர்சகர் ஆவார். 1948 ஆம் ஆண்டு சூன் மாதம் 11 ஆம் தேதியன்று இவர் பிறந்தார். இவரது இயற்பெயர் இராசேந்திரன் என்பதாகும். கவிஞர், மொழிபெயர்ப்பாளர், ஓவியர் என்று பன்முகங்களுடன் அறியப்படுகிறார். தற்பொழுது சென்னையில் வசித்து வருகிறார். 2000 ஆம் ஆண்டில் தமிழக அரசு கன்னியாகுமரியில் திருவள்ளுவர் சிலை திறந்தபோது 133 அதிகாரங்களுக்கும் 133 நவீன ஓவியர்களின் படைப்புகளைத் திரட்டி மாபெரும் கண்காட்சி அமைத்தார். பறவைகள் ஒருவேளை தூங்கிப் போயிருக்கலாம்' என்கிற மனோரமா பிசுவால் மகாபத்ராவின் ஒரிய மொழிக் கவிதைகளின் மொழியாக்கத்திற்காக இந்திரன் 2011 ஆம் ஆண்டிற்கான சாகித்ய அகாதெமியின் மொழியாக்க விருதைப் பெற்றார். கவிதைகளில் சோதனை முயற்சிகள் மேற்கொண்டார். தமிழ், ஆங்கிலம் ஆகிய இரு மொழிகளிலும் எழுதினார்.
பாண்டிச்சேரியில் கஜேந்திரன் -சிவசங்கரி இணையருக்கு மகனாகப் பிறந்த இவர் சென்னை, கோபாலபுரம் ஆண்கள் உயர்நிலைப்பள்ளியில் பள்ளிக்கல்வியை முடித்தார். பள்ளியில் படிக்கும்போது நண்பர்களுடன் 'எலைட் இலக்கியக் கழகம்' என்ற அமைப்பை நடத்தினார். ஆங்கிலத்தில் கட்டுரைகள் வாசித்தார். 'ஞானம்பாடி' என்ற பெயரில் அகில இந்திய வானொலிக்காக பாடல்கள் எழுதினார். பச்சையப்பன் கல்லூரியில் வணிகவியலில் இளங்கலைப் பட்டம் பெற்றார். அம்பேத்கரின் ஆளுமையால் ஈர்க்கப்பட்டு அவரது எழுத்துக்களைப் படித்தார். இந்தியன் வங்கியில் பணிபுரிந்தார்.
இந்திரன் பழி தீர்த்த படலம்

இந்திரன் பழி தீர்த்த படலம் என்பது சிவபெருமானது அறுபத்து நான்கு திருவிளையாடல்களை விளக்கும் திருவிளையாடல் புராணம் நூலின் முதல் படலமாகும்.
இப்படலத்தில் தேவலோகத்தின் அரசனான இந்திரனை காணவந்த தேவ குருவான பிரகஸ்பதி, இந்திரன் தேவமகளீர்களுடன் இருப்பதைக் கண்டு சினம்கொண்டு சென்றுவிடுகிறார். அதன் பின் தேவர்கள் மூலம் குரு வந்ததை அறிந்த இந்திரன் அவரைக் காண ஐராவதமாகிய தனது வாகனத்தில் செல்கிறான். குருவைக் காண இயலாத இந்திரன், பிரம்மாவின் ஆலோசனைப்படி அரக்கன் துவஷ்டா என்பவரின் மகனான விஸ்வரூபன் என்பவரை தேவர்களின் குருவாக ஆக்கினார்.
கோபம் கொண்டு சென்றுவி்ட்ட பழைய குருவான பிரகஸ்பதியை சமாதனம் செய்ய இந்திரன் யாகம் செய்ய தீர்மானத்தார். ஆனால் அரக்கர் குலத்தினை சார்ந்தவர் என்பதால் விஸ்வரூபன் அரக்கர்கள் வாழ்வதற்கு ஏற்றவாறு மந்திரத்தினை மாற்றி யாகம் செய்தார். இதனை அறிந்த இந்திரன் விஸ்வரூபனை வஜ்ராயுதத்தினால் தாக்கி அழித்தார். ஆனால் துவஷ்டா யாகமொன்றினை செய்து இந்திரை அழிக்க ஒரு அரக்கனை உருவாக்கினார். அவனுக்கு விஸ்வரூபன் என தன் மகன் பெயரையே இட்டார். விஸ்வரூபன் இந்திரனை தாக்கும் பொழுது இந்திரன் மயங்கிவிழுந்தார்.
இந்திரன் இறந்துவிட்டதாக எண்ணிய விஸ்வரூபன் அவ்விடம் விட்டு சென்றார். பின் மயக்கத்திலிருந்து எழுந்த இந்திரன், திருமால் கூறியவாறு ததிசி முனிவருடைய எலும்பினை வஜ்ஜிராயுதமாக பெற்றுக்கொண்டார். அதனைக் கொண்டு விஸ்வரூபனை அழித்தார். அதன் காரணமாக பிரம்மஹத்தி தோசம் எனும் கொலைப் பாவம் இந்திரனை பற்றிக் கொண்டது. அதனை தீர்க்க பூமிக்கு வந்தார்.
கடம்ப வனத்தில் ஒரு லிங்கத்தினையும், குளத்தினையும் கண்டார். அந்த குளம் தாமரைகள் நிறைந்ததாக இருந்தது. அந்தக் குளத்தில் குளித்து, லிங்கத்திற்கு பூசை செய்து தன்னுடைய பிரம்மஹத்தி தோசத்தினை போக்கிக் கொண்டார். உடன் வந்த தேவக்களில் சிற்பியான விஸ்வகர்மாவை அவ்விடத்தில் உள்ள இறைவனுக்காக கோயில் அமைக்க கூறினார். விஸ்வகர்மா லிங்கத்திற்கு எட்டு யானைகள் தாங்கும் விமானத்தினை உருவாக்கினார். இந்திரனும், இந்திரானியும், தேவர்களும் இறைவனை வழிபட்டனர்.
அத்தலத்தில் இருந்த இறைவன் சொக்கநாதன் எனவும், சோமசுந்ததர் என்றும் அழைக்கப்பட்டார்.
மூன்றாம் இந்திரன்

மூன்றாம் இந்திரன் (ஆட்சிக்காலம் 914-929 ) என்பவன் ஒரு இராஷ்டிரகூட மன்னனாவான் இவன் இவனுக்கு முன்னிருந்த மன்னனான இரண்டாம் கிருட்டிணனின் பேரனும், செடி இளவரசி இலட்சுமியின் மகனும் ஆவான். இவன் தந்தை ஜகதுங்கன் முன்பே இறந்துவிட்ட காரணத்தால் இவன் மன்னனாக ஆனான். இவனுக்கு நித்தியவர்சா, ரட்டகண்டரப்பா, ராஜமார்தாண்டா, கீர்த்திநாராயணன் போன்ற பட்டங்கள் இருந்தன. இவன் கன்னடக் கவிஞரும் தளபதியுமான ஸ்ரீவிஜய மற்றும் சமஸ்கிருத கவிஞர் திரிவிக்கரமா ஆகியோரை ஆதரித்தான். மூன்றாம் இந்திரன் மூன்றாம் மத்திய இந்தியாவின் காளச்சூரிய மரபின் இளவரசியான விஜம்பாவைத் திருமணம் செய்துகொண்டான்.
List of asanas

An asana (Sanskrit: आसन, IAST: āsana) is a body posture, used in both medieval hatha yoga and modern yoga. The term is derived from the Sanskrit word for 'seat'. While many of the oldest mentioned asanas are indeed seated postures for meditation, asanas may be standing, seated, arm-balances, twists, inversions, forward bends, backbends, or reclining in prone or supine positions. The asanas have been given a variety of English names by competing schools of yoga.
The traditional number of asanas is the symbolic 84, but different texts identify different selections, sometimes listing their names without describing them. Some names have been given to different asanas over the centuries, and some asanas have been known by a variety of names, making tracing and the assignment of dates difficult. For example, the name Muktasana is now given to a variant of Siddhasana with one foot in front of the other, but has also been used for Siddhasana and other cross-legged meditation poses. As another example, the headstand is now known by the 20th century name Shirshasana, but an older name for the pose is Kapalasana. Sometimes, the names have the same meaning, as with Bidalasana and Marjariasana, both meaning Cat Pose.
Variations on the basic asanas are indicated by Sanskrit affixes including the following:
A single asana is listed for each main pose, whether or not there are variations. Thus for Sirsasana (Yoga headstand), only one pose is illustrated, although the pose can be varied by moving the legs apart sideways or front-and-back, by lowering one leg to the floor, by folding the legs into lotus posture, by turning the hips to one side, by placing the hands differently on the ground, and so on. Iyengar's 1966 Light on Yoga lists 15 variations on the basic headstand, including for instance the combined variation Parivrttaikapada Sirsasana in which not only are the hips revolved but the legs are apart front-and-back. Since then, variations of many other poses have been created; their names are not listed here. Yin Yoga names are for the equivalent Yin variants; these are usually somewhat different from the conventional (Yang) poses.
Indian texts are "notoriously difficult to date". The table shows the approximate date and abbreviated title of the earliest document or authority to describe that asana (not only naming it), as follows:
Yoganidrasana

Yoganidrasana, (Sanskrit: योगनिद्रासन) or Yogic Sleep Pose is a reclining forward-bending asana in modern yoga as exercise. It is sometimes called Supta Garbhasana (Reclining Embryo Pose). The name Dvi Pada Sirsasana is given to the balancing form of the pose.
In hatha yoga, the pose was used in Pasini Mudra, the noose mudra, a seal to prevent the escape of prana; it was not an asana.
The name of this pose comes from योग yoga meaning "uniting", निद्र nidra meaning "sleep", and आसन āsana meaning "posture" or "seat". The asana's name derives from the yogic sleep mentioned in the Hindu epic Mahabharata:
Yoganidrasana is described in the 17th century Haṭha Ratnāvalī 3.70. The pose is illustrated in an 18th-century painting of the eight yoga chakras in Mysore. It is illustrated as "Pasini Mudra" (not an asana) in Theos Bernard's 1943 book Hatha Yoga: The Report of A Personal Experience. Pasini Mudra is described in the Gheranda Samhita 3.84: "Throw the two legs on the neck towards the back, holding them strongly together like a noose (Paśa). This is called Paśini Mudra; it awakens the Shakti (Kundalini)." In the 20th century, the pose appears as an asana in works such as the 1966 Light on Yoga.
In Yoganidrasana, the back is on the ground, the feet are crossed behind the head, and the arms are wrapped around the legs and body, the hands clasped behind the lower back. The effect is of a strong forward bend; B. K. S. Iyengar rates its difficulty as 18 out of 60. The practice is said to warm the body rapidly.
In Ashtanga (vinyasa) yoga, the pose is in the intermediate series.
Dvi Pada Sirsasana (Sanskrit द्विपाद शीर्षासन dvi pāda śīrṣāsana, literally "two foot head pose" and in English "Both Feet Behind the Head pose") has the same limb positions, but the body is balanced upright. This is difficult, as there is a tendency to fall backwards. A preparatory pose, also advanced, is Eka Pada Sirsasana, in which just one foot is placed behind the head. The names of the two poses are confused in literature. Light on Yoga uses the name Eka Pada Sirsasana both for the preparation for Dvi Pada Sirsasana, and for a headstand with one leg up, one leg down, a variation of Sirsasana. In Sivananda Yoga, as described by Vishnudevananda Saraswati, the pose with both feet behind the head is named "Dwipada Sirasan" (sic) or "head-knee pose". Other authors treat Dvi Pada Sirsasana (a Headstand variation) and Janusirsasana (Head to Knee Pose, a forward bend) as quite different poses. In the 19th century Sritattvanidhi, another pose named Aranyachatakasana, the Forest Sparrow Pose, was described and illustrated. It matches Light on Yoga's description of Dvi Pada Sirsasana.
The pose appears in Barbara Henning's 2005 novel You, Me and the Insects, where the protagonist travels to India to study with a meditation and hatha yoga master.
Baddha Konasana

Baddha Konasana (Sanskrit: बद्धकोणासन; IAST: baddhakoṇāsana), Bound Angle Pose, Butterfly Pose, or Cobbler's Pose (after the typical sitting position of Indian cobblers when they work), and historically called Bhadrasana, Throne Pose, is a seated asana in hatha yoga and modern yoga as exercise. If the knees rest on the floor, it is suitable as a meditation seat.
The name comes from the Sanskrit words बद्ध, Baddha meaning "bound", कोण, Koṇa meaning "angle", and आसन, Āsana meaning "posture" or "seat".
The name Baddha Konasana is relatively recent, but the pose is medieval, as the meditation seat Bhadrasana (from भद्रा Bhadra, "throne") is described in the 15th century Haṭha Yoga Pradīpikā 1.53-54.
From sitting position with both the legs outstretched forward, hands by the sides, palms resting on the ground, fingers together pointing forward, the legs are hinged at the knees so the soles of the feet meet. The legs are grasped at the ankles and folded more until the heels reach the perineum. The knees move down to the ground, and with practice reach there; the body is erect and the gaze in front. The asana is held before coming back to the starting position. The thighs are stretched with care. When used for meditation, the hands are placed in Anjali mudra (prayer position) in front of the chest.
The pose strongly opens hip and groin, and is one of the few yoga asanas that can be practiced comfortably soon after eating, except for the forward-bending variation with the head on the floor. It is claimed in Light on Yoga, citing Grantly Dick Reed's Childbirth Without Fear, that the pose is beneficial to pregnant women, as regular practice reduces pain during delivery. If there is a groin or knee injury, the knees must be supported on folded blankets.
A common variant is Supta Baddha Konasana, Cobbler's Pose in Lying Position, from सुप्त, supta, meaning "supine" or "reclining".
In pregnancy, the pose can be practised reclining as "Wall Butterfly", with the buttocks and feet against a wall, feet together, the knees falling to the sides. The hands can be used to press the knees.
Tarasana, Star Pose, has the body leaning forwards over the clasped feet.
With the thighs supported on folded blankets, 10-pound sandbags may be placed on the inner thigh (near the groin) to assist the stretch.
Hot yoga

Hot yoga is a form of yoga as exercise performed under hot and humid conditions, resulting in considerable sweating. Some hot yoga practices seek to replicate the heat and humidity of India, where yoga originated. Bikram Choudhury has suggested that the heated environment of Bikram Yoga helps to prepare the body for movement and to "remove impurities".
The first style described as hot yoga is that of Bikram Choudhury, who claimed to have devised it from traditional hatha yoga techniques, but then increased the temperature of the studios while in Japan to represent the heat of India. Bikram Yoga resulted, and became popular in the early 1970s after Choudhury moved to the United States. The style incorporates 24 asanas and 2 breathing exercises along with a room heated to 105 °F (41 °C). Each class is 90 minutes long and has a fixed sequence of movements. The class ends with a two-minute shavasana (corpse pose). Bikram Yoga differs markedly from other hot yoga styles, as shown in the table.
Forrest Yoga is a style developed by Ana T. Forrest, c. 1982. The style focuses on holding poses for a longer duration. The repetition of twenty specific poses accentuates the stretch equally on each side of the body.
CorePower Yoga, founded in 2002, is a vigorous multi-disciplinary hot yoga style.
Baron Baptiste Power Yoga has the room heated somewhat less than Bikram Yoga. Baptiste, who learnt yoga from T. K. V. Desikachar and B. K. S. Iyengar as a boy, and had Indra Devi as godmother, uses a Vinyasa (flow) style, the breath linked to the movements, with emphasis on the gaze (Drishti) and the use of a lock, Uddiyana Bandha, to stabilize the core.
Moksha yoga, also known as Modo Yoga, is based on Bikram Yoga. Moksha Yoga was founded in Canada in 2004 by human rights and environmental activists Jessica Robertson and Ted Grand.
Tribalance Hot Yoga, created in Schaumburg, Illinois by Corey Kelly and Shawnda Falvo in 2007, is based on Bikram and Yin Yoga; it does not have a fixed series of asanas, and emphasises the meditational aspect of yoga.
The travel writer Elizabeth Gowing, sampling a hot yoga class, found some poses familiar, such as Dancer (Natarajasana) and Eagle (Garudasana), and some new, such as Elephant and Cactus. She was surprised that the Corpse pose was adopted very briefly but repeatedly, rather than just as relaxation at the end of the class. She found the class tiring but stated that the elasticity of her legs had increased.
Exercise in high heat and humidity is a contraindication for pregnant women, as there is an increased risk of exhaustion, and hence muscle injury and cartilage and tissue damage. Hormones and fetal development affect blood pressure, making the mother also more susceptible to fainting and lightheadedness if exercising in a hot environment.
List of thunder deities

Polytheistic peoples from many cultures have postulated a thunder deity, the creator or personification of the forces of thunder and lightning; a lightning god does not have a typical depiction and will vary based on the culture.
In Indo-European cultures, the thunder god is frequently depicted as male and known as the chief or King of the Gods, e.g.: Indra in Hinduism, Zeus in Greek mythology, Zojz in Albanian mythology, and Perun in ancient Slavic religion.
The Hindu God Indra was the chief deity and at his prime during the Vedic period, where he was considered to be the supreme God. Indra was initially recorded in the Rigveda, the first of the religious scriptures that comprise the Vedas. Indra continued to play a prominent role throughout the evolution of Hinduism and played a pivotal role in the two Sanskrit epics that comprise the Itihasas, appearing in both the Ramayana and Mahabharata. Although the importance of Indra has since been subsided in favor of other Gods in contemporary Hinduism, he is still venerated and worshipped.
In Greek mythology, the Elysian Fields, or the Elysian Plains, was the final resting places of the souls of the heroic and the virtuous, evolved from a designation of a place or person struck by lightning, enelysion, enelysios. This could be a reference to Zeus, the god of lightning, so "lightning-struck" could be saying that the person was blessed (struck) by Zeus (/lightning/fortune). Egyptologist Jan Assmann has also suggested that Greek Elysion may have instead been derived from the Egyptian term ialu (older iaru), meaning "reeds," with specific reference to the "Reed fields" (Egyptian: sekhet iaru / ialu), a paradisiacal land of plenty where the dead hoped to spend eternity.
Rigvedic deities

Rigvedic deities are deities mentioned in the sacred texts of Rigveda, the principal text of the historical Vedic religion of the Vedic period (1500–500 BCE).
There are 1,028 hymns (sūkta) in the Rigveda. Most of these hymns are dedicated to specific deities.
The most prominent deity is Indra; Agni the sacrificial fire and messenger of the gods; and Soma, the ritual drink dedicated to Indra, are additional principal deities.
List of Rigvedic deities by a number of dedicated hymns, after Griffith. Some dedications are to paired deities, such as Indra-Agni, Mitra-Varuna, Soma-Rudra, here counted double. Visvedevas (all gods and goddesses together) have been invoked 70 times.