Vous avez cherché: do not change yourself please goddess kali (Anglais - Tamoul)

do not change
மாற்றாதே

do not change cursor theme
நிலைக்காட்டி தலைப்பை மாற்றாதே

do not change opacity of windows
கீழகாணும் உறுகப்புகளின் காணப்படும் திறனை மாற்றும்:

it is recommend that you do not change the first two options unless you have read the international ispell man page.
முதல் இரண்டு விருப்பங்களை சர்வதேச இஸ்பெல்லின் உதவி பக்கத்தினை வாசிக்காது மாற்றுவது உகந்ததாகப் பரிந்துரைக்கப்படவில்லை.

will receive glad news both in this life and in the life hereafter. the words of god do not change. this alone is the supreme triumph
அவர்களுக்கு இவ்வுலக வாழ்க்கையிலும், மறுமையிலும் நன்மாராயமுண்டு; அல்லாஹ்வின் வாக்கு(றுதி)களில் எவ்வித மாற்றமுமில்லை - இதுவெ மகத்தான பொரும் வெற்றி ஆகம்.

the believers are those who believe in god and his messenger, who do not change their belief into doubt and who strive hard for the cause of god with their property and persons. they are the truthful ones".
நிச்சயமாக, (உண்மையான) முஃமின்கள் யார் என்றால், அவர்கள் அல்லாஹ்வின் மீதும், அவனுடைய தூதர் மீதும், ஈமான் கொண்டு, பின்னர் (அது பற்றி அவர்கள் எத்தகைய) சந்தேகமும் கொள்ளாது, தம் செல்வங்களைக் கொண்டும், தம் உயிர்களைக் கொண்டும் அல்லாஹ்வின் பாதையில் தியாகம் செய்வார்கள் - இத்தகையவர்கள் தாம் உண்மையாளர்கள்.

therefore set your attention for obeying allah, devoted solely to him; the foundation set by allah, upon which he created man; do not change what allah has created; this is the proper religion – but most people do not know.
ஆகவே, நீர் உம்முகத்தை தூய (இஸ்லாமிய) மார்க்கத்தின் பக்கமே முற்றிலும் திருப்பி நிலைநிறுத்துவீராக! எ(ந்த மார்க்கத்)தில் அல்லாஹ் மனிதர்களைப் படைத்தானோ அதுவே அவனுடைய (நிலையான) இயற்கை மார்க்கமாகும்; அல்லாஹ்வின் படைத்தலில் மாற்றம் இல்லை அதுவே நிலையான மார்க்கமாகும். ஆனால் மனிதரில் பெரும்பாலோர் (இதை) அறியமாட்டார்கள்.

canning fruit recipes for canning fruit usually call for adding sugar or sugar syrup. while sugar helps hold the texture, shape and color of fruit, it is primarily added for flavor. it is not needed to prevent spoilage. you can safely can all fruits in water or in fruit juice by following reliable canning directions for preparing and processing the fruit. substitute water or fruit juice for the syrup or sugar pack. when canning without sugar, use high quality fruit. overripe fruit will soften excessively. take special care to follow steps that prevent darkening of light-colored fruit. several treatments may be used to prevent or retard darkening. one is to coat the fruit as it is cut with a solution of 1 teaspoon (3 g) crystalline ascorbic acid or 3,000 mg crushed vitamin c tablets per cup of water. another is to drop the cut pieces in a solution of water and ascorbic acid, citric acid or lemon juice. use 1 teaspoon (3,000 mg) ascorbic acid, 1 teaspoon citric acid or 3/4 cup lemon juice to 1 gallon water. an ascorbic acid/water solution serves as a desirable anti-darkening treatment, adds nutritive value in the form of vitamin c, and does not change the flavor of the fruit as lemon juice may do. ascorbic acid is available in crystalline or tablet form in drug stores and supermarkets. ascorbic acid mixtures, such as ascorbic acid combined with sugar or with citric acid and sugar, also are available. for these, follow the manufacturer’s directions. in such mixtures, ascorbic acid usually is the important active ingredient. because of its dilution with other materials, these forms may be more expensive than pure ascorbic acid. for best results, prepare fruits to be canned without sugar using hot-pack methods described in fact sheet 9.347, canning fruit. however, use water or regular unsweetened fruit juices instead of a sugar syrup. juice made from the fruit being canned works well. to prepare, bring thoroughly ripe, crushed fruit to a simmer over low heat. strain through a clean jelly bag or cloth. blends of unsweetened apple, pineapple and white grape juice also are good filling over solid fruit pieces. if ascorbic acid products are not used in the pretreatment of cut fruit, they may be added to the canning juices or liquids before processing. this will help keep the fruit from darkening during storage. use 1/4 to 1/2 teaspoon crystalline ascorbic acid or 750 to 1,500 mg crushed vitamin c tablets per quart of fruit. commercial ascorbic and citric acid mixtures also may be used according to manufacturer’s directions. honey or light-colored corn syrup may be substituted for up to half the sugar called for in a canning syrup recipe. however, these products do not reduce the calorie or carbohydrate content of the sugar syrup, and thus are not acceptable sugar replacements for people on diabetic diets. substituting plain water for the sugar syrup reduces the calorie content of canned fruit by approximately 205, 280 or 375 calories per pint, assuming 2/3 cup of thin, medium or thick syrup, respectively, is replaced with water. adjust headspace and add lids. process jars of fruit packed with water or fruit juice as for fruits packed with syrup. use usda recommended procedures and timetables that have been adjusted for altitude. when serving fruit preserved without sugar, count fruit exchanges as for fresh or commercially prepared, unsweetened or artificially sweetened fruit.
சரியான