Archive | September 2015

255. Some more kolams

Some more day to day kolams I want to share.

kolam2kolam3

Advertisements

254. Anantha vratha

DSC00115

Anantha Vratha is observed on the Chadurthasi day, Shukla Paksha, Badrapada masa.  This pooja is dedicated to Lord Vishnu in Anantha sayana form on the serpent bed of Aadisesha. He reclines  relaxedly and creates Brahma from his navel and srushti began in the world through Brahma.

Anantha means endless. To get endless happiness and peace this pooja is performed by married couple. Normally this vrata is observed for 14 consecutive years.   According to Purana, Krishna advised Yudhishtra to perform pooja for 14 years during their vanavasa to get back their lost kingdom. A legend says that King Harichandra performed this pooja to get relief from sorrows. As per another legend, Nala-Dhamayanthi performed this pooja to get back everything they lost.

Some people keep kalasa and do pooja. Others can keep a photo of Anantha Padmanabha swamy and perform pooja. We have to keep Anantha Dhara in front of God and do pooja to that also. This dhara contains 14 strands. In pooja shops, Anantha dhara for men and women(red colour sacred thread) is available.  While doing pooja 14 dharbas are offered to God. The neivedhyam normally prepared are wheat payasa and wheat dosa. Vishnu Sahasranama, Purusha Sooktham and Vishnu Sooktham are to be recited.

An important point is tying the red sacred thread after pooja. For men, the dhara is tied on the right arm and for women, on the right wrist.

Happy Anantha vratha.

252. Small kolams

Those who live in flats may have a small place for putting kolam. Even, those live in big houses may not have mood or time to put big kolam daily. Moreover, it is easy to remember simple small kolams. I wish to share some of the  the day-to-day kolams I put outside the house.

CCI09182015_0001 CCI09182015_0002

251. Vinayaka Chadurthi

DSC00103      DSC00100                                                          DSC00095DSC00093

The third day of Bhadrapada month is celebrated as Gowri habba and the next day as Vinayaka Chadurthi.

An interesting story about the birth of Vinayaka exists. One day, Parvathi before taking bath, made an idol of clay as Ganesha and kept at the entrance of the house in Kailasha. She instructed  Ganesha not to allow anybody, while taking bath inside.  Lord Shiva entered after sometime and Ganesha prevented Him from entering. Shiva got angry and cut off the head of Ganesha. Parvathi cried and Shiva ordered his disciples to bring the head of any creature sleeping with his head facing north. The disciples searched and found out an elephant, satisfying the condition of Shiva. They brought its head and Shiva placed it on the body of Ganesha. That is why, Vinayaka is having elephant head and human body. We celebrate Gowri and Vinayaka on adjacent days. In Karnataka side, the married women are invited for feast by her parents.

On Gowri habba day, we have to make gowri out of turmeric powder and keep it on a betel leaf & worship. We have to give Moradhu Bayana also.

On Vinayaka chadurthi day, we have to bring the clay idol of Vinayaka with reverence and do pooja with arisana, kunkuma, chandana, atchadai, flowers & aarathi at the entrance. We have to keep the photo of Vinayaka and spread rice on a banana leaf. Then, we have to place the idol of Vinayaka on it and do Aavahana, Prathishtapana, Aasana samarpana, Padya samarpana, Arghya samarpana, Achamana, Snana, Panchamirtha snana, Dugdha(milk)  snana, Madhuparka snana, Shudhodaka snana, Vasthra samarpana, Uthariya samarpana, Yajnopavita samarpana, Gandha, Akshada, Kunkuma, Arisana, Pushpamala, Erukka mala, 21 flowers archana, 21 patra archana, Durva(Arugampul) archana, Dhoopa, Dheepa,  Neivedhya( Modaka must), Thamboola, Dhakshina, Neerajana and Aarathi. After praying for 3 days in the morning and evening, we have to  do Visarjana.

we should not buy chemical based vinayaka idols as it is harmful for environment and mud idol is the best.

249. Jaggery aval and Tamarind aval

DSC00077

When we need a change from the normal tiffin items, we can choose simple  aval recipes, without involving much cooking.

Jaggery aval :

Ingredients needed :

aval – 1 cup

jaggery – 3/4 cup

milk – 1 tsp

coconut(grated) – 1 tsp

elaichi  powder – 1/4 tsp

ghee – 1/4 tsp

Method of preparation :

Wash and rinse the aval & drain the water completely. Keep it  aside for ten minutes. In a kadai, put jaggery  and 1/4 cup water. When the jaggery is dissolved, filter it to remove impurities and keep it in the kadai again. After 5 minutes, switch off the gas and add other ingredients in the jaggery water. Again, allow it to set for half an hour and use. It will be like a dessert and everybody will like the taste.

On vrata day, if you don’t want to cook, you can simply put jaggery powder with other ingredients in a bowl and eat as it is.

Tamarind aval :

Ingredients needed :

aval – 1 cup

tamarind – 1 small ball

salt – 1/2 tsp

cooking oil – 1/2 tsp

mustard seeds – 1/2 tsp

channa dal – 1/2 tsp

urud dal – 1/2 tsp

asafoetida – 1/4 tsp

red chilly – 2

peanut – 1 tsp

curry leaves – few

Method of preparation :

Was and rise the aval & soak in tamarind water for 15 minutes. put the salt and mix well.  In a kadai, keep cooking oil and do the seasoning with mustard seeds, channa dal, urud dal, asafoetida, red chilly, peanut and curry leaves. The taste will be good, if you take it after half an hour.

If  you do it on vrata day, u can avoid seasoning.

248. Cheedai varieties

DSC00078

Unlike murukku, we have to be little bit careful while preparing cheedai. Even if the proportion of ingrediants is slightly varied, we won’t get good result.

Uppu cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

Vella cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

jaggery  – 1/2 cup

butter – 1 tsp

coconut  – 1 tsp

cooking oil – 250 gm

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add  butter and   ellu. In a kadai, put jaggery and little water. When jaggery is dissolved, filter it to remove dust and small stones. Then again keep jaggery water in the kadai add cocunut and flour mixture. When it becomes little thick, switch off the gas and allow it to cool.   We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

247. Murukku varieties

Generally for Gokulashtami and Deepavali we prepare murukku at home. I just want to share the recipe for simple murukku varieties.

First, let us see Thenkuzhal.

DSC00071

Ingredients required :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Put a handful of dough in thenkuzhal mould and  press directly in oil. Turn it with a ladle and remove from oil when it becomes light golden brown and crispy. That is all.

Next, I want to tell the recipe for magizhampoo murukku or muthusaram or mullu murukku.

DSC00072

Ingredients required :

raw rice : 1 cup

channa  dal :  3 tsp

pasipparuppu – 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash and dry rice in a cool place and make it a nice powder. Dry roast channa dal and pasipparuppu separately and make them a powder. In a bowl, along with these flours, add ellu, jeera, salt asafoetida and butter. Mix gently by adding water little by little. When the dough becomes chapathi dough consistency, it is ready. Heat oil in a pan. Put a handful of dough in magizhampoo murukku mould and press directly in oil. When it becomes light golden colour, we can remove it from oil. That is all.

246. எத்து பருத்தாரே நோடே எத்து பருத்தாரே

edhubaruthare

ஸ்ரீ ராகவேந்திர ஸ்வாமி பற்றிய பல பாடல்கள் எனக்குப் பிடித்தவை. எனக்கு மிகவும் பிடித்த பாடல்களில் ஒன்றான  “எத்து பருத்தாரே நோடே” என்ற பாடலை கேட்கும் போது   மெய் சிலிர்த்துப் போகும். பாடலின் ஒவ்வொரு வார்த்தையையும் கிரஹித்துப்  பாடி,  ராயர் பிருந்தாவனத்திலிருந்து எழுந்து வருவதைப் போல கற்பனை செய்து பார்த்தால், நிஜமாகவே அவர் எழுந்து வருவதைப் போலத் தோன்றும் நம் மனக் கண்ணில்.  உங்களுக்காக அந்தப் பாடல் இதோ :

எத்து பருத்தாரே நோடே எத்து பருத்தாரே

முத்து பிருந்தாவனத மத்யதொளகிந்த(எத்து)

கரதொளு ஸ்ரீ துளசி நளினாட்சி மாலே

செலுவ ஆ மொகதொளு ஹொலிவ தந்ததிந்த

தீத்தி ஹச்சித நாம முத்ரகளோ புதிவே ராயா(எத்து)

ஹிருதய தாசதனதல்லி பதுமநாபன  பஜிசி

முதமனதிந்த நித்ய சதமல ரூப தாளி

தாத குரு ஜகந்நாத விட்டலன பிரீதிய

படிசுத தூதர பொரயுவ ராயா(எத்து)