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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My favourite still in "UMRAO JAAN"

I Like this movie very much because in this movie, Aish's Costumes are too good, its all designer's work..

Kozhukattai (Sweet) / Kadubu / Modak

For the rice covering:

• Rice flour – 1 cup
• Water – 1 1/4 cup
• For the coconut filling:
• Freshly grated coconut – 1 cup
• Grated white jaggery – 1 cup
• Cardamom powder – a little
• Roasted Gram Powder – 1 tablespoon

How to make / Method

Preparing the coconut filling / Puranam:

2. Grate white portion of fresh coconut.
3. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even grinding.
4. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts completely.
5. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
6. Remove from the fire and allow it to cool before using it in the Kozhukattai.

Preparing‚ rice covering:

2. Heat water in a heavy Kadai with salt and oil
3. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
4. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you have placed the ladle.
5. Cook in reduced flame for about 10 minutes
6. Switch off the stove and then quickly stir the dough taking care to avoid forming lumps.
7. Allow the dough the become lukewarm.
8. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
9. Apply oil to your hands and take out a small amount of dough in your hands (amount just less than that of Pooris)
10. Make lemon sized balls out of the dough.
11. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
12. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait-like design.
13. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.
14. Serve hot with other dishes on Ganesha Chaturthi or enjoy it seperately

Note:

For making modak (modagam), instead of the shaped described in step 10, make it into a rounded shape and then style the edges like a plait.

Vinayaka Chaturthi

The Hindu ceremony known as Vinayaka Chaturthi or Ganesh Chaturthi is of perennial interest to the Hindus all over India. it is a Vrata observed on the fourth day in the bright fortnight of the month of Bhadrapada called Avani in Tamil, corresponding to the English months of August-September. It is performed to obtain knowledge of things and success in all undertakings. There is not a Hindu ceremony but commences with a puja of this deity. The reason for this is obvious. Grit and strength of will are necessary for success in all undertakings. Intelligence also must play its part well. The trunk of this elephant- headed deity symbolises grit and strength of will and the head of the elephant symbolises wisdom, so by worshipping Vinayaka, one makes up his mind to use grit and strength of will, wisely, in the undertaking he ii is going to set his hands to.

The myth relating to the origin of this deity with an elephant's head and a protruding paunch is as follows:
Once upon a time, Lord Siva, one of the Hindu Trinity, was out hunting with his Ganas or attendants. His consort Parvati was alone. She desired to take a bath, but there were no attendants to guard the entrance of the bathroom while she was in it. By her occult powers she created a guard and placed him at the entrance of the bathroom with strict orders not to let anyone inside.
Siva returned home after a short while and wanted to enter into the bathroom where his consort Parvati was. He was prevented from doing so by the guard placed at the entrance by Parvati Wild with rage at the audacity of the fellow, who dared to prevent him from entering a room in his own house, Siva drew out his sword and cut off his head. An altercation ensued shortly afterwards between Siva and Parvati over this affair and Siva in the end promised to restore life to the guard whom he had killed in a fit of anger. He sent one of his men to bring him the head of the first animal he saw in the forest with its head facing north, to be placed over the trunk of the guard slain by him since he could not find the original head.

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Lord Krishna Slokas

Lord Krishna is one of the most popular and worshipped deities among the Hindus. Krishna represents knowledge, wisdom, beauty and opulence. Shri Krishna is the very embodiment of love and divine ecstasy that destroys all pain and offense. Sloka on Krishna forms the part of prayers offered to the lord. Here is a list of Krishna Slokas / Shlokas:

"Vasudeva Sutam Devam, Kansa Chaanuuramardanam
Devakii Paramaanandam Krishhnam Vande Jagad Gurum"

Meaning: Krishna is the Supreme Lord, Son of Devaki (Sister of Kansa) and Vasudeva. He is the slayer of Kansa and Chanur. I bow to such great lord and may god bless me with his grace always.

"Aakaashaath Patitam Toyam, Yathaa Gachchhati Saagaramh
Sarvadeva Namaskaaraanh, Keshavam Pratigachchhati"

Meaning: Lord Krishna is great. Just as every rain drop that falls from the sky flows into the Ocean, in the same way every prayer offered to any deity flows to Lord Krishna. I bow to such great Lord Krishna.

Filter coffee

Recipe: Filter Coffee

Prep & Cooking Time: 20 mins
Serves: 2 People
Makes: Around 250 ml
Cooking Level: Beginners/Easy

What you need:
Fresh coffee powder which is specially grounded for filter. While grinding you have to mention that it is for filter and not coffee maker. Both are different in texture. Go for pure coffee (Peaberry) and don’t add chicory. I stick to Coffee Day brand. Each brand is good in its own way.

Ingredients:
2 tbsp Fresh Coffee Powder (specially ground for filter coffee)
200 ml Fresh milk
80 ml Boiling Water
Sugar white/brown sugar cubes, as per taste

Special Utensil:
Coffee Filter

Preparation

• For two people (around 250 ml), spread 2 tbsp of coffee powder on the top cup with porous bottom and gently press it with the sieve press. Don’t over do. Remove the press.
• Boil the water
• Take 80 ml boiled water in a glass and pour it evenly and gently on the powder.
• Close the lid.
• After 5 minutes, check the filter. If you can see only the residue, decoction is ready at the bottom.
• Take 200 ml fresh milk and boil it till they start raising.
• In a dabarah (stainless steel cup) pour the milk. Add the coffee decoction to it. Finally add the sugar. Pour it back and forth (from dabarah to tumbler) till it is frothy. Traditionally it is being served in dabarah and tumbler. But now the porcelein cups are very handy ofcourse. Serve it hot with any snacks. Nothing can beat the real taste of filter coffee.