Archive | April 2020

519. கௌரி பூஜை பாட்டு

The festivals are approaching. I wish to share some of kannada pooja songs known to me. This song is about Gowri pooja. In this song it is described how Draupathi, Subathra and other ladies perform Gowri pooja.

திரௌபதி மாடிதளு  ஸ்ரீ கௌரியா பூஜே

காந்தயரொட கூடி(திரௌபதி)

திரௌபதி, சுபத்ரே ஸ்ரீபதி தங்கியு பூப

அர்ஜுனன மடதியரொட கூடி(திரௌபதி)

அரிசன, குங்கும, பெரிசித பரிமள கெந்த

அரளித புஷ்பகளிந்த கௌரிகே பூஜிசுவே செந்த(திரௌபதி)

தாயி கௌரம்மகே இட்டரு நைவேத்ய

செக்கிலி, கடுவு, நொரேஹாலு பாயிசவு

ஹுக்கி, ஹூரணதவொடு ஹப்பள, ஆம்படே

சிக்க கௌரம்மகே இட்டு அர்ப்பிசிதரு(திரௌபதி)

வடத தெங்கின காயி, சிகிளி, தெம்பிட்டனு,

பகுவித பலகளனு நைவேத்ய இட்டரு

முடிப்ரசாதவ பேடி கை முகிது வந்திசி

மடதி கௌரம்மகே கடலெய உடிதும்பி(திரௌபதி)

முத்தின தட்டேலி நவரத்னதாரதிகள மாடி,

முத்து கௌரம்மகே  பக்தி பூர்வதிந்த

ஆரத்தி எத்திதரு(திரௌபதி).





518. Idiappam – Kadappa Combo


I used to prepare variety of sevais such as tomato sevai, sweet sevai, vegetable sevai and tamarind sevai. But, this is the first time I am trying Idiappam. It is almost like plain sevai  with a separate side dish. I prepared Kadappa as side dish, which is wonderful in taste. I feel that it not only suits with idiappam but also will goes well with chapathi and puri.  I will tell the recipe of both idiappam and kadappa.

Ingredients required :

Raw or Idly rice – One cup

Mung dal – 1/2 cup

Turmeric powder – 1/4 tsp

Gingerly Oil – !/4 tsp

Potato – 1

Big Onion – 1

Small Onion – 5

Garlic cloves – 4

Ginger – a small piece

Bengal gram roasted(Pottu kadalai) – 1 tsp

Coconut scrapped – 1 tbsp

Salt – 3/4 tsp

Green chilly – 4

Mustard – 1/2 tsp

Asafoetida – one pinch

Corriander leaves – one bunch

Curry leaves – one bunch

Cooking oil – 1 tsp

Method of preparation :

I don’t have sevai machine. So, I used Murukku pidi with Omapodi plate. First. I washed and soaked the rice for 4 hours. In a mixie, I made a fine paste of rice with a pinch of salt. I greased the murukku pidi and omapodi plate with oil and kept ready. In a kadai, with little oil, I cooked the batter till the water evaporated fully and a whole mass is formed.  I had cooked till it came out, leaving the pan. I put a small piece of dough into the murukku pidi and pressed the noodles onto the idli plates, greased with oil. Then, I cooked the idiappam noodles in steam for 10 minutes. Idiappam is ready.

For kadappa, I boiled potato, removed the skin and cut it into small pieces. I cooked well the mung dal with turmeric powder, gingerly oil and water. In a mixie, I made a coarse paste of  small onions, ginger, garlic, coconut, roasted bengal gram and green chilly. In a kadai, after doing the seasoning with oil, mustard seeds and asafoetida, I cooked big onion pieces and the ground paste. Then, I added cooked mung dal, salt and potato.  When a nice aroma comes I added corriander & curry leaves and switched off the gas. Tastu kadappa is also ready.




517. Lockdown Lessons

Natural Calamities are not new to the world. We have faced Earthquakes, Floods, Hurricanes, Droughts, Fires, Heat waves and Cloud Bursts. These calamities won’t stand for a long time and we can reach a conclusion quickly. But, the recent lockdown is not a natural phenomenon. The whole world is under lockdown and the nature has taught some lessons to us.

  1. We have learnt to lead a simple life. Now, we understood what is important and what is not important in our life.
  2. Everybody has started to think about others, especially about the suffering people. They want to extend help to them, in some way. Humanity started budding in every heart. It is really a welcoming change.
  3. Big Malls, Cinema theatres and sight-seeing places are not to be crowded. Social distancing has to be followed everywhere. This idea went deep strong in everybody’s mind.
  4. Cleanliness is very very important for every human being. We have to wash our hands, many times  a day.
  5. Previously the habit of using Turmeric, Neem and Salt is found in Indian villages. But, we now see this habit in all big cities also.
  6. We should not depend on others for each and everything. We can do all the household works by ourselves. It is a good exercise for the body and also, saves money.
  7. We have to prepare all the food items at home and we should not go behind outside food.
  8. Work from home is possible for many offices.
  9. Following queue system and avoiding the habit of roaming unnecessarily in the street can be avoided.
  10. The doctors, nurses, police and the cleaning staff are to be respected by all the people.                                                                                                                                       There are many many more good lessons the humankind has learned during lockdown period. We all hope to get rid of this crisis but continue to practice these good habits as before.

516. Home made Wheat Bread

I like to make many eatable items at home than to purchase from shop. I tried  Wheat Bread today. The taste and look are good. I have not used white sugar, maida  and egg for preparing this bread.

wheat bread

Ingredients required :

Wheat flour – 2 cups

Jaggery powder – 1 tsp

Salt – 1/4 tsp

Baking powder – 1/2 tsp

Baking soda – 1/4 tsp

Honey – 1 tsp

Curd – 1 tbsp

Milk – 1/2 cup

Cooking Oil – 1 tsp

Butter or Ghee – 1 tsp

Method of preparation :

First, we have to prepare yeast at home. For that, we have to take a small air-tight container. In that, we have to add honey, curd and jaggery powder. We have to mix these things well with a spoon and leave it for 24 hours, by closing the lid of the container.

After 24 hours, in a bowl, we have to put the yeast prepared. Then, we have to add the wheat flour, salt,  half of cooking oil, baking soda and baking powder. After mixing the batter well, we have to put the warm milk little by little. We have to knead the batter for 10 minutes. It will be like chapathi batter. We have to cover the bowl with a lid and leave it for half an hour. Then, we can see that the batter is raised. Again, we have to knead for 10 minutes by adding the remaining cooking oil and forleave for half an hour. In a cooker or pressure pan(preferably indolium), we have to put sand for about 1 cm thickness and heat it in high flame for 10 minutes, by closing the lid, without gasket and weight. Then, we have to   slow down the flame to sim and keep a small stand inside.   We have to take an indolium cooker vessel and grease the inner side with butter or ghee. Then, we have to put the batter inside and level it to a cuboid shape(bread shape). After that, we have to apply the remaining butter or ghee on the outer side of the batter.   We have to keep the cooker vessel on the stand and cook in slow flame(sim) for 30 minutes. Again, we should not put gasket and weight.  We have to switch off and wait for 5 minutes. We can transfer easily the cooked bread, by just inverting the cooker vessel on a plate. We can cut it into required shape, as per our wish. Please try. It is easy.




515. Rasam, with Coconut and without Tomato

We all know many types of Rasam. There is a traditional way for preparing rasam in temples.  They won’t use tomato for rasam. I tried  the rasam and  it tasted very well. I want to share the recipe with you all.


Ingredients required :

Tur dal – 1 tbsp

turmeric powder – 1/2 tsp

Gingerly oil – 1/4 tsp

Scrapped coconut – 1 tbsp

Tamarind – A small lemon size

Dhania – 1/2 tsp

Channa dal – 1/2 tsp

Methi – 1/2 tsp

Dry red Chilli – 4

Jeera- 1/2 tsp

Kala Mirch – 1/2 tsp

Mustard – 1/2 tsp

Hing – 1/4 tsp

Ghee – 1/2 tsp

Salt – 1/2 tsp

Jaggery powder – 1/4 tsp

Corriander leaves – a small bunch

Curry leaves – Little

Method of preparation :

Soak tamarind in hot water for half an hour. Cook tur dal with gingerly oil, turmeric powder & one cup of water, in a pressure cooker. Mash it with a ladle, when it is hot. Dry roast  dhania, channa dal, methi, red chilli, jeera and  kala mirch, without adding oil. When it becomes cool, add the coconut and grind it to a paste. In a kadai, do seasoning with mustard and hing using ghee. Add  tamarind water and salt. When it becomes to boil, add the paste. When everything mix well, put jaggery powder and mashed tur dal. After 5 minutes, put corriander leaves and curry leaves & switch off the gas.  A very tasty  rasam is ready. The aroma of the rasam and its watery texture are suitable for all to eat with rice as well as drink alone.



514. Stand Up Comedy

Nowadays, a new trend known as “Stand Up Comedy”  is emerging as people like to have diffrent new types of entertainment. They are getting bored of cinemas and dramas. Stand Up Comedy is a performance given by a comedian in front of live audience. Sometimes the comedian interacts with the audience, ask questions to them and the audience also ask questions to him.

The audience may think that the comedian is dialoguing with them, jovially. But, actually, he has come prepared to entertain us with his jokes, small stories, music and magic. First, they practice with known people and get their feedback. When they become popular, they start to perform in front of many people. They talk about current topics to get more response from the audience.

I used to watch some Indian based stand up comedy  in Tamil, English, Kannada and Hindi. I like the performance of Alex after watching his “Alex in Wonderland”. It was really nice. He made tribute to many famous musical directors and singers in his own way. His shows are really entertaining us. Another promising personality is Praveen Kumar”.  His way of presentation is amazing. He  says jokes in a simple way and makes us to laugh throughout the show.

The success of a show is dependent on how many times the audience laugh and at what frequency. Many humour clubs are organising stand up comedy shows. Nowadays Corporate Companies are arranging such shows to entertain their employees.  Many common people still fear to buy tickets to watch this type of show. The TV channels and U Tube are making the shows popular, as many people are watching them.

Let us also encourage the talent of artists doing Stand up Comedy.


513. Homemade popcorn


I wanted to try something new at home, during lockdown time. I tried popcorn, this time. Dry corn was available at home.  I heated a kadai, after adding 1/4 tsp of cooking oil. After that, I added 2 tsp of dry corn and covered the kadai with a lid. Within few minutes, the corns started to splutter. I switched off the gas when the sound stopped and opened the lid. Aha, all the dry corns are fried in  very little quantity of oil. I didn’t add salt or chilly powder, as I like plain popcorn only. You can also try.