Thanks Tamby for everything.
I read a lot of spiritual books.
I have a very big library of them.
One book which I treasure is by "Kadappai Suvamigal"
Thanks. Kugan98
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Thanks Tamby for everything.
I read a lot of spiritual books.
I have a very big library of them.
One book which I treasure is by "Kadappai Suvamigal"
Thanks. Kugan98
Suvai nga, Suvai nga :cry2: :cry2: :cry2:
kaneer kaneera varuthu. aanantha kaneer.
Suvai nga welcome back, it looks like you have been away for ages.
I am very glad that you enjoyed your trip.
That is very important.
Glad that you enjoyed all good food there.
Kambu kool saapitinggala?
Post the recipes after having a very good rest Suvai nga.
Take care. Kugan98
Sudha ma, Suvai miss pannitaangga.
When I come I will look for Annalakshmi Hotel.
Seriya. Thanks. Kugan98
Suvai,
welcome back to our wonderful thread. we all missed u a loooooooooooooot. coz, everyday in morning ur messages will be a big boost to me, (i am a big fan of ur messages), without that i felt lonely.
we r very happy that u enjoyed ur trip.
i have to wait another 4 months for that. anyway my parents will not be there.
take ur time and read thread fully. now u have to go through, k kitchen, diet kitchen, healthy lifestyle.
Dev and madhu are doing diet o diet. i am not very sincere. anyway dev is going to announce her weight on monday.
hoping to see ur messages everyday.
[tscii]Suvai nga I would like to welcome you with a sweet palagaram.
According to my grandmother, in those days, they did not have much things in the village. They usually made snacks and sweets with what ever that was in the house. This is a Kerala item.
It is not a disappearing item, but a DISAPPEARED item.
We revive it at least once a year in our house. We love it.
May be it is a bit unhealthy.
PAR BOILED RICE URUNDAI
Ingredients:
1 cup par boiled rice
2 ½ cups coconut milk
½ cup sugar more if you like
1 tbs ghee or more
2 tbs raisins
A pinch of cardamom powder
Little salt
Method:
Sprinkle very little water in the rice.
Heat a wok, dry roast the rice till it crackles and turns a little brown.
Cool it and grind to a little coarse powder in a dry grinder.
Heat a wok, add in the ghee and the raisins.
When the raisins swell, add in the coconut milk.
Add in also the sugar, cardamom powder and salt.
Let the milk to come slow boil on low heat.
Add in the ground parboiled rice and keep on stirring.
See that there are no lumps.
Stir till all the milk has been absorbed and it becomes a mass.
Remove from the fire. Let it cool a bit and shape it into balls.
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awwwwwww i am soooooo touched by kugan nga aanantha kaneer ah acho....sorry i was not able to make it to malaysia...i was also disappointed kugan nga next time next time for sure...;-) kavalai padatheenga sareeyangala vanthu oru saapaadu onga kaiyaala saapidaama poga maaten ;-) kugan romba miss pannen nga ongalaiyum inthe thread aiyum....kids especially dtr nalla irukaangala?
Dev....ennaanga diet ah....good luck good luck glad i spoke to u on the phone atleast..:-) i am also happy to be back on the thread...so many sub threads to keep track also..;-) i will never forget how i got u on the phone after the many tries...hahaha
how is yr little princess?
selvi nga........thank u thank u for your kind message too.....i am glad my messages brings a huge smile to yr heart...;-). Oh neengalum india poreengalaa? poitu vaanga....en trip ai pathi neenaichi maalalai nga...avolo awesome! onga kids ellaarum nalla irukaangala? ya selvi...got lot of reading & trying of recipes to do :-)
sudha nga....very very sorry nga...that i missed meeting u /or even chatting with u on the phone. ipo mattum enna phone number kodunga pesita poguthu ;-)
varutha padaatheenga sudha....adutha murai oru periya cbe meet pottuduvom with u dev ksen & others too if i have left anyone else. India la iruntha not sure if i am coming or going....always feel like alice in wonderland kathai thaan nga...
:mrgreen:
nov ngovvvvvvvvv :-) :-) :-) thank u for the big welcome sign nga.....neenga epadi irukeenga? nalla old tamil songs car la ketkumbothu ellaam pp thaan mind ku vanthichi... :mrgreen:
thank u all for the love & affection showered on me....ipo naan mithanthu kitu iruken in it :mrgreen:
kugan nga....ongaluku thaan oru periya special thanks sweetoda aanantha kaneerodu varavetratharku....
awesome hearts u all have....thank u & trust me i missed u all equally too!
Aww, Suvai nga what are friends for.
We are like a family, our Head our NOV anneh.
It shows how we missed you.
Take care. Kugan98
[tscii]Today is Masi Maham.
Since its a sunday, we had a family prayer in the house.
Explained to the children the significance of this day.
They too must know about our festivals.
Otherwise they will be looking forward for only the prsaadam
after the prayer :lol:
May Lord Shiva shower his blessings on all his children
on this earth.
MASI MAHAM:
Masi Maham, or Maasi Magam, is an auspicious day in the Tamil month of Masi (February – March). In 2010, the date of Masi Magam is February 28. It is an important day and annual festival for Tamilians around the world. Makam, Mahm or Makam, is one among the twenty seven stars (Nakshatras) in the Hindu astrological system. A major ritual on the day is the bathing of Temple Idols in sea, pond or lake.
Idols of gods and goddess that are worshipped in Temples are carried in a procession to sea shores, rivers or ponds. Pujas and rituals are held here and thousands of people gather to witness the auspicious event.
It is believed that those who take bath in the seas or rivers or ponds on the Masi Magam will attain Moksha.
Once in twelve years, Masi Magam attains special significance and then it is known as Maha Maham.
The reason for observing Masi Magam varies from region to region and sometimes even from temple to temple.
The day is of great significance in Pondicherry, Kumbakonam, Srirangam and in numerous other shrines associated with Lord Vishnu, Shiva and Shakti in South India and in those regions around the world which has Tamil speaking population.
Thanks To The Net:
Take care. Kugan98
[tscii]
SPINACH OMLETTE
Ingredients:
½ cup finely shredded spinach leaves
¼ cup mixed cabbage, coriander leaves finely cut
1 small onion finely chopped
2 tbs tomato (without seeds) finely chopped
¼ tsp sesame seeds
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp garam masala powder
1 ½ cup besan flour
2 tbs whole wheat flour
Salt to taste
Little oil.
Method:
Mix all the ingredients with enough water to form
a dosai like batter.
Keep aside for about 15 minutes.
Heat a non-stick pan, pour a ladle full of the batter.
Spread a little like a egg omlette. Pour a tsp of oil around the omlette.
Let it cook on medium heat.
Once it is cooked on one side, flip it over to the other side.
Remove once it is cooked.
Serve it hot with any sauce of your choice.
You can even make it as a filling for a sandwich,
with cucumber and chillie sauce.
OMLETTE WHILE COOKING:
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THE COOKED OMLETTE:
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