South Indian Non-Veg Dish

Mutton Keema :


I read this in come2india by the editor in chef Sunitha.. I am going to try it tomorrow.. I hope it ll come as best.


Ingredients :

• Minced meat - 150 grams
• Onion (medium size) - 1
• Tomato (small) - 1
• Ginger garlic paste - 1
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Oil - 3 tsp
• Salt to taste.

Method : 

• Heat oil in a kadai or pan. Transfer finely chopped onions.
• Stir-fry, add ginger and garlic paste.
• Wait for onion to turn brown and then add finely chopped tomato pieces.
• Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
• Mix well.
• Wait for few minutes. Transfer minced meat.
• Add ½ a glass of water and close the vessel with a tight lid.
• Cook on a low flame. Occasionally open lid and stir the contents slowly.
• In less than 15 minutes, the minced meat should be cooked.
• If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
• If dry minced meat is required, allow it cook till the water is completely absorbed.
• Sprinkle coriander before serving.
• Minced meat gravy or dry can be served with rice or roti.

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Paadal Petra Shiva Sthalangal Contd...

Out of the 274 temples which were glorified in the Tevaram Hymns sung by the Nayanmars, 264 temples or Shivastalams are located in Tamilnadu (including Pondicherry). Even out of these 264 temples, a majority of them (190) are located in the erstwhile Chola Naadu and are situated on the north side (63) and south side (127) of river Cauvery. 14 Shivastalams are located in what is classified as Pandiya Naadu and 7 Shivastalams are located in Kongu Naadu. Tondai Naadu boasts of 31 Shivastalams and Nadu Naadu boasts of the remaining 22 Shivasthalams.

Chola Naadu : 190 

(North of river kaveri(63) & South of river Kaveri(127))

Pandiya Naadu : 14

Nadu Naadu : 22

Thondai Nadu : 31

Kongu Nadu : 7

These 264 temples are grouped according to the geographical boundaries prevailing in those days as classified above when these temples were glorified in the hymns composed by the  Nayanmars, especially by  Appar (Thirunavukarasar),   Sundarar  and Thirugnanasambandar.  Majority of these temples are situated in the present day Cuddalore, Nagapattinam, Thanjavur, Tiruvarur and Tiruchy districts of Tamilnadu.

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Paadal Petra Shiva Sthalangal

Saivism is the major faith in the Indian system of belief, that worships Shiva as its principal God. Shiva temples are spread all over India. Most important among them, glorified by the 63 Tamil Nayanmars, particularly the 3 viz, Thirunavukarasar (Appar), Sundarar and Sambandar in their Tevaram hymn, are revered as the Tevara Paadal Petra Sthalams. They are 274 Shiva temples in number and out of which 264 temples are situated in Tamilnadu. The 274 odd shrines that have at least one Pathigam composed in their honor are referred to commonly as Paadal Petra Stalangal, or more generally Shivastalams.

Thirunavukarasar, Thirugnanasambandar and Sundarar were the first Nayanmars who composed songs in the praise of Lord Shiva after visiting the temples of Lord Shiva and brought out the glory of the God by their pathigams. The 3 Nayanmars visited these temples along with their followers in spite of the inconveniences they faced while travelling the nook and corner of Tamilnadu in search of these temples. There are instances when God Shiva himself had directed them and shown the way to some of the temples so that the above Nayanmars could visit these temples and compose Pathigams. These Pathigaams (poems or songs) composed in the classical Tamil language are of immense value to the Tamil literature.

Saivite Tirumuraigal have been grouped into 12. The first 7 Tirumuraigal consists of the Pathigams composed by Thirunavukarasar, Thirugnanasambandar and Sundarar and are collectively and popularly known as Tevara Paadalgal. These Tevara Paadalgal convey one message clearly - that the temples referred in the Pathigams were in existence 1000 years before.

There is a saying that Lord Shiva himself had made a comment on the services rendered by the 3 first Nayanmars and it goes like this to quote in Tamil language.

 “Gnanasambandan thannai paadinaan

Thirunavukarasan ennai paadinaan

Sundaran Ponnai paadinaan”

which means that Gnanasambandan composed the songs in the praise of god bringing him also into the picutre, Thirunavukarasar composed the songs purely in the praise of god, whereas Sundarar composed his songs in the praise of god and at the same time requesting the god for wealth.

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Tips for Healthy Hair

Some tips for healthy hair.. :-

• Before washing your hair, always brush/comb it. It will help remove all the dirt from your hair, while shampooing
• Give an oil massage to your scalp at least once in a week. Keep the oil overnight and wash your hair in the morning.
• Whenever you feel that your hair is dirty, give it a wash. Don't forget to apply a conditioner as well.
• Use lukewarm warm for washing your hair and for the final rinse, try to us as much cool water as possible.
• Avoid using hair dryer as much as you can. Rather, squeeze the wet hair; blot it with a towel and then let it air-dry.
• Dont use brush, when your hair is wet, let it dry first. Otherwise, you might end up losing a lot of your hair.
• Cut down on refined, processed and canned foods. Stick to fresh food items as much as possible.
• Stay away from hair styling products as much as you can. Avoid exposing your hair to extremely hot or cold conditions.
• Get your hair trimmed every six to eight weeks, so as to prevent as well as get rid of split ends.

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Potraits

I like this potrait, she is attractive, this art is so cute..   I got potraits of many celebritites,    I liked this very much...

PhD in Hotel Management and Catering Technology

First Indian to Receive PhD in Hotel Management and Catering Technology
 
Mr. K.Damodharan is the first Indian chef to receive PhD in Hotel Management and Catering Technology.

He started his career in the Tamil Nadu Tourism Development Corportion as Management Trainee in 1975 after completing Diploma in Hotel management and Catering Technology from Institute of Hotel Management- Taramani, Chennai. He further completed B.Com from Annamalai University, MBA from Madras University, the CHE and CHA from the EI of the “American Hotel and Motel Association”, Conference Center Management from “Cornell University”.

He stepped into teaching profession in 1986. He has headed Chennai based Asan Institute of Hotel Management, MGR Institute of Hotel Management and Catering Technology and is presently with the Empee Institute of Hotel Management and Catering Technology.

He is well-known for his book ‘Damu’s Home Free Style Cooking’ in English and Tamil.
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Puliyotharai

INGREDIENTS:

Cooked rice

Pulikkachal

Puliyodharai podi

For Pulikkachal:

Tamarind pulp – 2 cups

Mustard seeds- 1 tsp.

Chenna dal – 1 tsp

Dry red chillies – 4

Methi seeds – ½ tsp

Groundnuts- 2 tsp.

Curry leaves - few

Hing

Turmeric powder

Gingelly oil

Salt

For powder:

Pepper -1 tsp

Dry red chillies – 4 to 5

Coriander seeds - 4 tablespoons

Chenna dal – 2 tsp

Methi seeds – ¼ tsp.

METHOD:

Soak tamarind in lukewarm water , extract pulp and keep aside.

Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container.

In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator.

While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready.

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