First Computer Created Recipe Indian Turmeric Paella


Cooking involves Creativity of the highest order.

I have often remarked to my children about the dishes we eat.

Human beings have to first eliminate what is not poisonous.

Choose what is tasty,then what is Healthy.

Find the various ingredients.

Arrive at mixture that is both tasty and nutritious.

Imagine how many Man Years are needed to arrive at the complex dishes Indian Cuisine offers!

Now  the Computer designed recipe is out.

One of the first, which is acknowledged is a Dish involving Turmeric and Spices Combination ‘Indian Turmeric Paella.

Story:

First Computer Designed Recipe

First Computer Designed Recipe, Indian Turmeric Paella.

“If you look at chess, it’s a deductive problem. All the pieces are on the board and you deduce what to do,” project lead Lav Varshney tells Co.Design. But cooking isn’t chess. A chef must choose their own pieces to construct not an objective goal (a checkmate), but a complex and highly subjective interplay of flavor, texture, and presentation to delight our senses. It’s inductive reasoning, something IBM began to explore with Watson (a system that had to reason Jeopardy answers that weren’t on a chess board).

“We’ve been interested in pushing computing to a new direction, computational creativity. We’re trying to draw on data sets, not just to make inferences about the world, but to create new things you’ve never seen,” Varshney says.

And somewhere amidst the seemingly infinite possibilities, sheer numeric processing gives way to a seemingly magical, entirely human process: Creativity.

http://www.fastcodesign.com/1672444/try-a-recipe-devised-by-ibms-supercomputer-chef

We make our Children Sick.


I was brought up in a small town,no, a big village, where I  used to play at least for six hours a day.

Not a day passed without me getting some injury, generally somewhere beneath the knee.

This is apart from the hits I used to receive from friends, generally a black-eye.

Twice a month , at least, I remember having had Fever.

English: Photograph of "Tulasi" pods...

English: Photograph of “Tulasi” pods – a common household plant in India. The plant is worshiped amongst Hindus in India as a deity. (Photo credit: Wikipedia)

Running nose was perpetual.

For knee and other injuries,my mother used to apply Turmeric heated in Gingelly Oil (as a paste)  -Nallennai

For Cough,a fistful of Tulasi leaves  with powdered pepper boiled in water.

Running Nose was generally ignored.

We were not aware of antiseptics, hand washes,Dettol and the like.

I have a grand son .about 3 years.

My daughter, right from the day he was born will never allow any one to touch him without sanitizing their hands.

He would be bathed in water with anti  septic mixed in water.

If he catches the slightest of cold, he will be treated with anti-biotic, under a Paediatrician..

If he runs a mild temperature, he will be given paracetamol.

I am sixty-two .

I recall with difficulty that I was seriously sick not even once.

Now my grand son has infections every other day.

This is not about me and my grand son.

I  find the present children being cared more for their own good.

Why not leave Mother nature to tend to its children?

One may take unavoidable medication.

For minor ailments like Fever, Cough allow the body to fight for  72 hours

Natural Antibiotics and First Aid Kit at Home.


The Natural Antiseptics.

Garlic

Turmeric;

Heads the List.

It is an effective antiseptic.

Apply turmeric powder or paste .

Mixing turmeric powder( a pic in hot milk will get rid of throat infections.

In case of Burns apply heated turmeric paste(Warmed)

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.[2] It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive.[3] Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin can be used to test the alkalinity or acidity of foods. It turns yellow in an acidic food, and it turns red in an alkaline food. [4]

In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.

Now onto other Natural antiseptics.

1. Echinacea (echinacea purpurea)

This is top of the list because it’s just so damn useful. Echinacea helps support a healthy immune system. It also has antibacterial and antibiotic properties. If you start to feel something coming on, dosing yourself with a tincture of echinacea is a good way to help you stay healthy. At the very least, you won’t stay sick as long. It works well in conjunction with vitamin C.

 

2. Goldenseal (hydrastis canadensis)

A powerful antibacterial, antibiotic, and antiparasitical potion. Goldenseal in its powdered form can be applied to open cuts to help them from getting infected. On the road it’s best used in a tincture if you get something funky from dirty water or street food. It can zap parasites and help to keep your intestinal tract free of them. Coupled with echinacea, it can take on more serious colds like strep throat when you are in a pinch.

3. Cramp Bark (viburnum opulus)

Few things can kill a travel buzz like bad menstrual cramps. Cramp bark is a herbal alternative to over-the-counter painkillers. Cramp bark goes farther than just dulling the pain, it also helps to chill out the muscles that are causing the pain, thereby stopping the cramps. Take it in a tincture.

4. All Heal (prunella vulgaris)

All-HealSelf- Heal and Heal-All are all common names of a plant which has many uses: antibiotic, antiseptic, astringent. The primary use for travelers is as a salve or ointment. All-Heal salve is used in all the ways you would use Neosporin to help keep cuts clean and heal faster. It has antibiotic properties to help prevent infection and heals cuts with remarkable speed. Look for an All-Heal salve or ointment sold under many brands.

 

5. Ginger (zingiber officinale) or Peppermint Tea

Stomach troubles are one of the most common issues among travelers. Bothginger and peppermint are adept at soothing stomach upsets. They work with remarkable speed and gingerespecially has properties which actually aid your body in digesting. Ginger tea or pastilles are good for combating motion sickness and nausea.

6. Arnica (arnica montana)

Arnica is commonly found in two forms, either as a gel( look for Boiron brand) or in homeopathic pellets. The gel, when used externally, is wonderful for removing bruises, bringing down puffiness or swelling, and easing deep aches. Internally, it can be used to alleviate headaches and help your body recover from trauma, such as when you tip over your moped.

7. Tea Tree Oil (melaleuca alternifolia)

Native to Australia, the tea tree plant produces a powerful astringent oil. Strong smelling tea tree oil should always be diluted in water, as a few drops goes a long way. It can be used to cleanse scratches and abrasions, to clean the face and in a neti pot to clean the sinuses. Drop a few drops in water and swish in your mouth like mouthwash if you are out of toothpaste. It can also reduce skin irritations, especially of the fungal variety.

8. Licorice Tea

Licorice tastes delicious, is naturally sweet, and is super if you have a sore throat. It has mucilaginous properties that help keep dry throats from being scratchy, especially useful when traveling through smog and pollution. The tea can also be used to help get your digestion moving if you have cured the runs a little too well or eaten one too many fried morsels.

9. Emer-gen-C

While not a herb or homeopathic, Emer-gen-C is one of God’s gifts to travelers. Found in most US natural health and vitamin stores, it is a powdered, super-concentrated dose of Vitamin C that helps prevent you picking up whatever it was that guy next to you on the plane had. Better yet, Emer-gen-C is packed with electrolytes, which your body loses steadily when you sweat, especially in hot places. Pouring a packet into you water bottle is an easy way to replenish your body’s reserves of these essential nutrients and stave off dehydration. As a bonus, it also comes in many flavors, which can be nice when your water tastes like warm plastic. I recommend the “tropical” variety.

10. Bach’s Rescue Remedy

Alright, so nobody really knows how flower essences work. It may all be in your head, but they are so effective, who cares? Bach’s, a British company, sells their popular blend of five flower essences called Rescue Remedy throughout the UK, parts of Europe, and specialty health stores in the US. Rescue Remedy is useful for just about everything. It helps you stay calm when dealing with long lines, customs officials, touts and layovers. It can ease the shock of transitions into a new culture, or back into your home one. They now have Rescue Remedy Sleep and Rescue Remedy Energy, which really should be called Rescue Remedy Travel because its been formulated to provide “relief for emotional fatigue brought on by stress or strain during times of personal difficulty”.

11. Neem (azadirachta indica) Powder

Considered a sacred plant in Indianeem has dozens of uses, from acting as a natural air conditioner when placed in gardens to helping to keep your gums healthy. Neem powder may be difficult to find outside the subcontinent, but it’s worth a look at your local Asian grocery store if you can’t find it elsewhere. For travelers, neem is great for keeping those terrible pests of the night away. A natural insect repellent, you can sleep a little easier after sprinkling your sheets with the powder. It has a clean medicinal smell, though the odor can also deter some people from using it. Sprinkle some in your shoes to help ward off foot fungus as well.

old fashioned bottle of clove oilClove Oil. Photo by amandabhslater
12. Clove Oil

This little spice packs a mighty aromatic punch, but clove oil’s real use is as a numbing agent. In dental emergencies, diluted clove oil can numb the gums, mouth, and teeth. It also may help keep tooth infections from spreading, as clove has anti-bacterial properties. Though its primary use is dental, clove oil can numb the skin as well and its aromatic properties can be reviving and motivating. Always dilute clove oil in water prior to application, and although it can be used in the mouth it should not be ingested.

13. Lavender (lavandula angustifolia) Oil

Have a headache, feeling low, need to chill out? Getting tired of the smell of exhaust/open sewer/ smoke/ fish? Lavender oil is easy to throw in your bag, and you can rub it on your temple, the pressure points on the inside of your wrists, and under your nose. Aromatherapy is a simple and effective way to help you maintain emotional balance while on the move. As a bonus, it can also deter some insects from biting you, though I wouldn’t substitute it for a mosquito repellent in a malarial area. If nothing else, you can always use it to disguise the fact that you haven’t been near a shower in over a week. Just remember never to ingest lavender oil: it is toxic in such a concentrated form.

14. Aloe Vera Gel

Getting sunburned sucks, especially when you have to carry a backpack on those peeling red shoulders. Rub some aloe vera on: it promotes healing and relieves that burning sensation. Your sunburn will ease into a tan faster.

The key to using herbal and alternative medicine while traveling is to be prepared. If you normally use a one ounce tincture bottle at home, bring two or four. Remember that some things are hard to find when you’re far from home. Knowing the Latin names of certain plants is a good practice to get into.

Lastly, know when you need something more conventional. Alternative medicine can be a fantastic way to prevent illness or treat more common ailments, but there’s no shame in going to the pharmacy if the alternatives aren’t working for you.

Garlic: garlic is an effective antibiotic.

You can take two small pieces of garlic,soaked overnight in cooled Milk in empty stomach to improve your boost your immune system.

Onions.Take Raw onions daily ( about a piece)

This builds up resistance.

Avoid taking these last two while taking Antibiotics as these two will nullify the effects of Antibiotics.

http://www.stumbleupon.com/su/1aokjc/:y+wHPyzV:1PdW1ahg/matadornetwork.com/life/14-natural-items-for-your-alternative-first-aid-kit/

http://en.wikipedia.org/wiki/Turmeric

Anti-Ageing Herbs


All these Spices/herbs are being used daily in traditional Indian Food.

Herbs for Longevity.

Herbs for Long Life.

by Dr. Ram Mani Bhandari, Contributor to Ayurveda on Allthingshealing.com

The modern sciences are engaged in researching the products and formula for anti aging property. Based on recent scientific findings, one of the techniques of anti-aging, for both women and men, is herbal treatment. The total blueprint of herbal anti aging treatment  is in  Ayurveda, the ancient Indian system of medicine are called Vata, Pitta, and Kapha. According to this system, the secret to productive anti aging is to maintain Vata, Pitta, and Kapha in perfect equilibrium. Rasayana is an exceptional ayurvedic anti aging treatment. This method involves two faculties namely, kutipravesika and vatatapika. Kutipravesika attributes itself to restricting the person being treated in a tiny shelter with just one small door. The system also requires small holes instead of windows.

In Ayurvedic herbal treatment, anti aging means principally keeping up a healthy body into herbal treatment and bringing down the operation of aging, degeneration and depreciation. The objective of herbal anti-aging treatment is to aim for a healthy aging mode, and to maintain both mind and body working at optimum level, so the treasures of old age can be relished with peace of mind and vitality.

Amla(Emblica Officinalis): Amla is the best Rasayana as mentioned in the  Charaka samhita. Amla is the magical herbs with the rich in Vitamin C. It is believed to have good rejuvenating power. The fruits of Amla  is used to make the Chyawanprash (Herbal tonic) and best Rasayana. So daily intake of Amla and its products is good anti aging property.

Ginger Family: The rhizomes of the ginger family contain an array of antioxidant and anti-inflammatory ingredients. Ginger contains essential oils and spicy substances such as gingerol, shogaol, zingerone and capsaicin, all of which increase peripheral blood flow. It reduce cellular inflammation for anti-aging skin care benefits.

Turmeric (Curcuma longa) rhizomes contain curcumin and its derivatives (curcuminoids) that are bright yellow in color. Their hydrogenated derivatives, tetrahydrocurcuminoids, are nearly colorless materials. All of them possess antioxidant and anti-inflammatory activity.

Galanga (Alpinia officinarum), also known as Galangal or Chinese ginger, contains essential oils, gingerols and a group of pungent substances, diarylheptanoids. Diarylheptanoids (and analogous phenyl alkyl ketones) possess excellent anti-arthritic properties due to their arrest of prostaglandin biosynthesis via inhibition of 5-lipoxygenase. Purified extracts of galanga, which are composed primarily of lower alkyl cinnamate esters, have UV absorbing, antioxidant and tyrosinase inhibiting properties.

Frankincense, Boswellia: Guggal (Boswellia serrata) has been used for centuries as an arthritis treatment. This biochemical mechanism provides a way to formulate skin anti-aging products via the incorporation of extracts or isolated pure compounds.

Clove Family: Clove oil and clove buds have applications as toothache and muscular pain remedies. A number of plants in this family, notably Syzygium aromaticum, Syzygium corynocarpum and Syzygium mallacense contain antioxidant and anti-inflammatory constituents.

Vitis: The grape family is well known for its potent antioxidant constituents, especially procyanidins, found mostly in seeds, and resveratrol, concentrated in skins of red and black grapes. suggests their application for skin anti-aging benefits.

Trace Metals: About 30 elements are recognized as essential to life. Some are required in macroscopic amounts in essentially all forms of life: H, Na, K, Mg, Ca, C, N, O, P, S and Cl. The others occur in trace or ultra-trace quantities. Fe, Cu and Zn are at the top end of this “trace” scale. The modulation of these metalloenzymes by appropriate trace metal topical therapies can lead to new skin anti-aging ingredients and their formulation methodologies.

Rosemary: It contains some of the most promising active agents, including rosmarinic acid, and diterpenes ursolic acid, carnosic acid, carnosol, oleanolic acid, hinokiol and seco-hinokiol, rofficerone, and amyrenones, which, due to their reported strong antioxidant, anti-inflammatory and tyrosinase inhibiting properties.

Licorice: Glycyrrhiza glabra contains some very exciting active agents  Glycyrrhizin, glycyrrhetinic acid, glabrol, glabridins and various liquiritins are most interesting for skin care applications due to their antioxidant, anti-inflammatory, and skin color (melanin) reduction benefits.

Neem:
 Azadirachta indica has been recognized for its antibacterial, insecticidal, antimalarial, hypoglycemic, and would-healing benefits. Recent work has shown neem extracts to possess strong antioxidant and free radical scavenging properties.

Andrographis: Neoandrographolide, one of the principal diterpene lactones, isolated from a medicinal herb Andrographis paniculata actively inhibits suggests potential for skin anti-aging applications for both andrographolide and neoandrographolide.

Pomegranate: Punica granatum provides a wealth of wonderful antioxidant and free radical neutralizing ingredients, for example, ellagic acid, gallagic acid, punicalins, and punicalagins. All are suitable for anti-aging applications, although some are not commercially available.
 http://www.care2.com/greenliving/ayurvedic-anti-ageing-formula.html#ixzz1tOTgGA00

Srardham additional information and Srardha Samayal.


Please read my other blog Srardha-why and how as well.

It is best to do Srardha with Brahmanas and Homam and food has to be prepared and served.

Brahmanas of  the same Gothra of the Kartha should not be involved as Brahmanas for Srardham(Sradhdham is the correct word-I am using Srardham as people are used to it and search on this key word).

If father and Mother’s Srardham occur  on the same day, father’s must be performed first.

One should not perform two Sradhas for the same Piru on the same day.

Brahmans feet should washed by the Kartha sitting and not standing.

Excessive Ghee should not be used for Homam.

Remove Darpam and Pavithram when you wash Brahmana’s feet and apply sandal wood paste to them.

It is recommended Vastram be given to Brahmans.

If  it is not posible, provide atlease Yagyopaveedam.

The ilai(plaintain leaf on which food is served) must be removed before Swasti Vachanam.

We find that people now engage caterers to come home and prepare Srardha Samayal.

This is not correct.Physical and mental effort by those who perform is mandatory.

Women should wear Madisar and Men panchakachcham.

The one who performs is Kartha.

Kartha should do Pradha Sandhya vandhanam and Madhyanniham before Srardham and Brhma Yagnam as well before Srardham.

Gingelly oil along with Shikakai is to be given Brahmans after noon and not before and they should take bath in your home .

The Brahmanas for the Srardham must be well versed in Vedas.

Just any Brahmin would not do.

There are slight differences in the rituals in form , not in content depending on whether one is a Smartha-( in fact all of us follow Smriti excepting Vaidikas who follow Sruthi, are Smarthas-whetehr we worship Siva or Vishnu).

Srardha Samayal.

Normal pracice is to prepare the food that was served during Srardham performed immediately after the Death.

If people do not remember this, following are the details.

List of important dishes we need to prepare for srardham:
2. Thayir Pachidi
3. Vazhaikaai curry
5. Poritha kuzhambu/Moorkuzhambu
7. Dhal for serving
8. Thuvayal
9. Inji-Maangaai Pickle
10. Patchanangal(Sweets & Savouries).
1) Payasam:
We can prepare Paal Payasam. We need to finely cook the two handful of raw rice and add 2litre milk to the cooked rice and stir continuously. When the milk boils and reduce to half of the quantity, add 1 cup of sugar to the milk mixture and allow the paal payasam to boil and them remove from flame.We can also add grated jaggery to cooked rice and when the mixture starts to boil, add milk and remove from flame. This is another method to prepare payasam.
2) Pachidi Varities:
Cucumber Thayir Pachidi: Grate 1/2 or 1 cucumber(based on the size of the cucumber). Add grated cucumber to 1 cup of water and add a pinch of pepper and keep it in flame and allow it to cook till it started boiling. Strain the water and add the cooked grated cucumber to the ½ cup of curd and mix it well. Take one ladle of grinded coconut and mix the same with the curd. Add required salt and seasoned ingredient.

Mango Pachidi: Take 1 small mango(or raw mango), peel the skin and chop it to big pieces and put it in a vessel and add little water to cook completely. Mango usually takes less time to cook. After the mango is cooked completely, smash it well Take 1 handful of grated jaggery and mix it with cooked mango and allow the mixture to boil. Now add 1 tablespoon of rice flour to little water, stir and mix it thoroughly to avoid lumps and add this to the boiling pachidi and when the mixture starts to boil again, remove it from flame. Add seasoned ingredients to it . Mango Pachidi is ready.
3) Poriyal(Curry) Varieties:
Raw Banana(Vazhaikaai) Curry: Take 3 raw banana and chop it to big pieces. In a heavy bottomed pan, add required water for the chopped raw banana to be soaked completely and to it add ½ teaspoon of pepper powder, a pinch of turmeric powder and when the water starts to boil add the chopped raw banana and add required salt and mix it well. When the raw banana is cooked completely drain the water using strainer and keep the cooked raw banana aside. Add the seasoned ingredient (the one with urdhal) with the raw banana and mix it well and remove from flame.
Cluster Beans(Kothavarangaai) Curry: Take 300gms of cluster beans and chop it finely and keep it aside. In a heavy bottomed pan, add required water for the cluster beans to be soaked completely and add ½ teaspoon of pepper powder and a pinch of turmeric powder and add the chopped cluster beans and mix it well. Allow the Cluster beans to cook completely. Strain excess water using strainer and keep the cooked cluster beans aside. Add the seasoned ingredient (the one with urdhal) with the cluster beans and mix it well. Add 2 teaspoon of grated coconut and mix it well and remove from flame.

4) Kootu Varieties:
Poritha Kootu: Take 1 Cucumber or 1 Snake gourd or we can take both of them and chop it finely. Take water in a heavy bottomed pan and add ¼ teaspoon of turmeric powder and 1 teaspoon of pepper powder and when the water starts to boil, add chopped vegetables and allow it to cook. When the cucumber and snake gourd is cooked completely, add required salt and add 2 ladle of cooked and smashed moong dal and add 1 ladle of grounded coconut paste and mix it well with the cooked vegetables and allow it to boil. When the mixture starts to boil, add 1 teaspoon of grated jaggery and stir well. Add the seasoned ingredient (the one with urdhal) with the poritha kootu and mix it well and remove with the flame. Poritha kootu is ready.
Bittergourd(Pakarkaai) Puli Kootu: Take 2 big bitter gourd and chop it finely. Take 1 small gooseberry size tamarind and soak it water for some time and extract the tamarind juice and keep it aside. In a heavy bottomed pan, add 2 teaspoon of oil and add the finely chopped bitter gourd and fry it till it becomes golden brown color. Add the tamarind juice to the fried bitter gourd and add a pinch of turmeric and 1 teaspoon of pepper powder and required salt and mix it well. To this add 2 ladle of cooked and smashed moong dal and 1 ladle of grounded coconut paste and mix it well. Allow the pakarkaai kootu to boil and add 1 teaspoon of grated jaggery and mix it well and remove from flame. Add the seasoned ingredient (the one with urdhal) with the pakarkaai puli kootu and mix it well and remove with the flame Bitter gourd kootu is ready.
Take 2 ladle of smashed cooked moong dal separately in a bowl for serving. Add little water to the remaining smashed dal and mix it well and keep it separately for rasam.
5) Kuzhambu:
Moorkuzhambu: Take ½ cucumber and peel the skin and chop it to bigger pieces. In a pan or a vessel, add some water (for cooking the vegetable) and add 3 teaspoon of pepper powder and ¼ teaspoon of turmeric powder and chopped cucumber and allow the cucumber to cook completely. When the cucumber is cooked add 2 -3 cups of thick butter milk and add required salt and remaining grounded coconut paste(minimum two or three ladle). When the kuzhambu starts to boil, remove the moorkuzhambu from flame. Add the seasoned ingredient (the one without urdhal). Moorkuzhambu is ready.

6) Rasam :
Milagu Rasam: Take 1 small lemon size tamarind and soak it in water for sometime. Extract the tamarind juice and keep it aside. Add the tamarind juice to a vessel along with 3 teaspoon of pepper powder and a pinch of turmeric powder and allow the rasam to boil. Add 1 ladle of cooked and smashed moong dal to the boiling rasam and add required water to the rasam and when the rasam is about to boil, remove from flame. Add a pinch of grated jaggery and add the seasoned ingredient (the one without urdhal). Milagu rasam is ready.
7) Thuvayal:
Take 1 handful of grated coconut and add 1 teaspoon of chopped ginger and 2 big pieces of peeled manago. Grind all these in a mixer along with required salt and 1 seesame seed ball(ellu urundai) and grind it to a nice paste. Add the seasoned ingredient (the one without urdhal). Thugayal is ready.
8) Savouries(Patchanangal) Varieties:
Ulundhu Vadai(Urdhal Doughnut): Soak 2 cup of urdal & 2 teaspoon of raw rice (pacha arisi) in water for 30 mins. Strain the water after 30mins and add the urdal to mixer and grind it with salt, 1 teaspoon of chopped ginger and ½ teaspoon of pepper powder without adding water. Take the grounded flour in a bowl. Heat oil in a heavy bottomed pan for frying the doughnuts. Take 1 small ball of flour and pat it in the palm and make a small hole in the centre and remove it from flame and drop it in the hot oil. Repeat the steps for 3 more doughnuts and fry the doughnuts in oil. When the doughnuts turn into golden brown color, remove from flame and add it to the bowl having a tissue to drain excess oil. Repeat the steps for the remaining dough. Urdhal doughnut is ready.
Appam: Take cup of raw rice and soak it in water for 30mins. Strain the water after 30mins and grind it to a nice paste in a mixer without adding water. Add 1 cup of grated jaggery and 1 banana to the mixer and grind it along with the rice flour. Take the ground flour from the mixer in a bowl. Heat some oil in a heavy bottomed pan, and when the oils is hot, add 1 small ladle of ground flour to hot oil and allow it to fry on both sides and remove the fried appam from flame and place it in a bowl or plate over the tissue to remove excess oil. Appam is ready
Seasame seeds ball(Ellu Urundai): Take 1 cup of ellu(seasame seeds) and soak it in water for 30 mins. Strain the water and add the ellu to heavy bottomed pan and fry it until the ellu starts to sputter. Take the ellu and keep it aside in a plate. Take 2 handful of grated jaggery and add it to heavy bottomed pan, and add water. When the jaggery syrup comes to thick consistency, add small drop of jaggery syrup in a cup of water, the jaggery syrup should form like a ball this is the correct consistency and remove the jaggery syrup from the flame. Add the jaggery syrup to the fried ellu and add 1 teaspoon of ghee and mix it well. Make small balls of ellu mixture and keep it in a plate. Ellu urundai is ready.
Senai(Elephant Yam)/Raw Banana(Vazhaikaai) Chips: Take 100gms of senai or 1 raw banana. Peel the skin and slice it and keep it aside. In a heavy bottomed pan, add oil and when the oil is hot, add the sliced senai or raw banana and fry it until it becomes crisp. Take the fried senai or raw banana and place it in a tissue to remove excess oil. Repeat the above steps for the remaining slices. Now the Senai/Raw banana chips is ready.
Sugiyan: Take 1 ladle of grounded rice flour we prepared for Appam(before mixing the jaggery) and 1 ladle of urdal flour we prepared for urdal doughnut and mix it well in a bowl. Add little water and mix it well. The mixture should be of bajji flour consistency. Add ½ teaspoon of salt to the mixture.
Take the soaked roasted moong dal we kept separately and drain the water and grind it in a mixer to a nice paste without adding water. Take the grounded flour in a bowl and keep aside. In a heavy bottomed pan, add some water and add ½ cup of grated jaggery and stir it continuously till the jaggery dissolves in water and becomes a thick consistency. Add the grounded flour and mix it well continuously until it becomes thick and non sticky in the pan. Now the puranam is ready
Make small balls of puranam and soak it in rice, urdal flour and dip it properly to make all the 4 sides dipped in flour and add the puranam to hot oil and fry it till it becomes golden red color. Take the sugiyan out of the oil and keep it in a tissue paper to drain excess oil. Sugiyan is ready.
Dakshinai.
We spend money uselessly on many things including Films,Dinner Outing and in many a cases Drinking.
Be Liberal in Dakshiani.
With all their perceived failings the Vaidikas are the only people who arenuturing Sanatana Practices.
Sources.
-Yajur veda Aapasthamba apara prayoham by ANNA,Sri Surabi Sathapdhi -Publications, Lake view Road ,W.Mambalam,Chennai 600033.
-Naarppathu Samskaarangal by Sri Soma Deva Sarma-same publisher.
-Sringeri and Kanchi Mutt.
-Subbu’s Kitchen
-Elders in my family.
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