Hanuman (Mahwah temple)

Vadamala(108 Vadas)

 

Maya Periyava slokam

உயிரெலாம் உருகுதே உனது புகழ் பாடவே…
மனமெலாம் மருகுதே உனது முகம் காணவே…

வேதங்கள்-நாதங்கள் நீ போற்றுவாய்…இறைவா…!!!
பாபங்கள், சாபங்கள் பறந்தோடவே துணைவா…
அனைத்தையும் அறிந்திடும் ஜகத்குருவே நீயே….

தாயாய் வந்தாய் ஆதிசிவ சங்கரா…
தவமாய் நின்றாய் பரமசிவ சங்கரா…

நீரோடையாய் நடந்தாய்…
பார் முழுவதும் கலந்தாய்…
ஏற்றினாய்…ஞானஒளி ஏற்றினாய்…
கார்மேகமாய் படர்ந்தாய்…
கருணை மழையென பொழிந்தாய்… தூயவா…

துறவு கொண்ட பாலசேகரா….
சங்கரா.. ஜெய சங்கரா
தண்டம் ஏந்திய தாண்டவா….
குருவாய் வருவாய் நடராஜ ரூபனேor I r 
திருவாய் மலர்வாய் நீ…. லோக சாந்தனே…

சங்கரா…சங்கரா…
சங்கரா..t ஜெய சங்கரா ..

உயிரெலாம் உருகுதே உனது புகழ் பாடவே…
மனமெலாம் மருகுதே உனது முகம் காணவே

Gurupadukashtakam

Guru padukashtakam

ഗുരു പാദുകാ സ്തോത്രമ്

അനംതസംസാരസമുദ്രതാര-
നൌകായിതാഭ്യാം ഗുരുഭക്തിദാഭ്യാമ് ।
വൈരാഗ്യസാമ്രാജ്യദപൂജനാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 1 ॥

കവിത്വവാരാശിനിശാകരാഭ്യാം
ദൌര്ഭാഗ്യദാവാംബുദമാലികാഭ്യാമ് ।
ദൂരീകൃതാനമ്രവിപത്തിതാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 2 ॥

നതാ യയോഃ ശ്രീപതിതാം സമീയുഃ
കദാചിദപ്യാശു ദരിദ്രവര്യാഃ ।
മൂകാശ്ച വാചസ്പതിതാം ഹി താഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 3 ॥

നാലീകനീകാശപദാഹൃതാഭ്യാം
നാനാവിമോഹാദിനിവാരികാഭ്യാമ് ।
നമജ്ജനാഭീഷ്ടതതിപ്രദാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 4 ॥

നൃപാലിമൌലിവ്രജരത്നകാംതി-
സരിദ്വിരാജജ്ഝഷകന്യകാഭ്യാമ് ।
നൃപത്വദാഭ്യാം നതലോകപംക്തേഃ
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 5 ॥

പാപാംധകാരാര്കപരംപരാഭ്യാം

താപത്രയാഹീംദ്രഖഗേശ്വരാഭ്യാമ് ।
ജാഡ്യാബ്ധിസംശോഷണവാഡവാഭ്യാമ്
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 6 ॥

ശമാദിഷട്കപ്രദവൈഭവാഭ്യാം
സമാധിദാനവ്രതദീക്ഷിതാഭ്യാമ് ।
രമാധവാംഘ്രിസ്ഥിരഭക്തിദാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 7 ॥

സ്വാര്ചാപരാണാമഖിലേഷ്ടദാഭ്യാം
സ്വാഹാസഹായാക്ഷധുരംധരാഭ്യാമ് ।
സ്വാംതാച്ഛഭാവപ്രദപൂജനാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 8 ॥

കാമാദിസര്പവ്രജഗാരുഡാഭ്യാം
വിവേകവൈരാഗ്യനിധിപ്രദാഭ്യാമ് ।
ബോധപ്രദാഭ്യാം ദ്രുതമോക്ഷദാഭ്യാം
നമോ നമഃ ശ്രീഗുരുപാദുകാഭ്യാമ് ॥ 9 ॥

Kulfi

 Kulfi is a traditional Indian frozen dessert that is denser and creamier than regular ice cream because, unlike ice cream, it is not churned. The rich texture comes from slowly boiling the milk until it reduces and thickens. Your recipe is a classic way to make a delicious Malai (cream) Kulfi.

Here is a summary of the ingredients and a step-by-step guide based on your method.

Malai Kulfi Recipe

Ingredients:

• Milk: 1 liter (full-fat milk is best for a rich texture
• Cashew nuts: 1 cup
• Sugar: 1 cup
• Cardamom powder: 1 tsp
• Coarsely powdered nuts: 2 tsp (for garnish)
• Small cups and ice cream sticks for filling
• 
  

Method:

1. Reduce the Milk: In a heavy-bottomed pot, bring the milk to a boil. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally. The milk should become slightly thick
2. Prepare the Powdered Mixture: In a blender or food processor, combine the cashew nuts and sugar. Pulse until you get a coarse powder.
3. Combine and Thicken: Slowly add the cashew-sugar powder to the boiling milk, mixing well to ensure there are no lumps. Continue to cook until the mixture thickens further.
4. Cool the Mixture: Remove the pot from the heat and allow the mixture to cool down completely.
5. Add Flavor and Nuts: Stir in the cardamom powder and the coarsely powdered nuts.
6. Pour into Molds and Freeze: Carefully pour the Kulfi mixture into small cups or Kulfi molds. Sprinkle little powdered nuts.Place an ice cream stick in the center of each cup.
7. Freeze: Place the cups in the freezer for at least 6-8 hours, or until they are completely frozen and firm.
8. Serve: To remove the Kulfi from the cup, warm the mold with your hands for a few seconds. The Kulfi should easily slide out.

Enjoy your homemade Kulfi!

Mirchi bhajjia

 Mirchi Bhajji

A popular Indian street food snack, perfect for a rainy day!

Ingredients:

• Long Green Chillies: 6
• Besan (Gram Flour): 3 cups
• Rice Flour: 1/4 cup
• Red Chilli Powder: 2 tsp
• Turmeric Powder: 1/4 tsp
• Salt: to taste
• Oil: for deep frying

Method:

1. Prepare the Batter: In a large bowl, combine the besan, rice flour, red chilli powder, turmeric powder, and salt. Gradually add water while mixing continuously to form a smooth, thick batter with a consistency similar to dosa batter. Ensure there are no lumps.
2. Prepare the Chillies: Carefully slit the green chillies lengthwise. You can cut each chilli into two or three smaller pieces if you prefer.
3. Heat the Oil: Place a pan or kadai on medium-high heat and add enough oil for deep frying.
4. Fry the Bhajjis:
• Once the oil is hot, dip a prepared green chilli piece into the batter, ensuring it is evenly coated.
• Gently drop the coated chilli into the hot oil.
• Repeat with the remaining chilli pieces, frying a few at a time to avoid overcrowding the pan.
• Fry until the bhajjis are golden brown and crispy on all sides.
5. Serve: Remove the bhajjis from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Serving Suggestion:

Enjoy these delicious and spicy Mirchi Bhajji with coconut chutney and a hot cup of tea, especially during the rainy season.

Different dishes. dhal,MeduvadaPaniyaram,Rasam ,usli, kozhakattai etc

 

Healthy Ladu.

 Healthy Ladu

This ladu is very health with nuts, brown sugar

Ingredients

Badam                           1cup

Cashew nut                      1cup

Pumpkin seeds                  1cup

Flax seeds                           1cup

Walnuts                              1cup

Black til                              1/2 cup 

Pistachio                             1cup

Brown sugar                        1cup

Cardamom powder                1tsp

Method

Dry roast all ingredients separately for 5 minutes.

Powder all into fine

Heat 1/2 cup water with brown sugar.

When it becomes I string consistency add to the powder with cardamom powder.

Mix well and if needed add 1 tsp ghee. ( optional).

Make small ladus and keep them in fridge to become little hard.

Very tasty. Eat one  or two everyday.

     

Idli and Chutney

 Idli is favorite morning breakfast in South India.

Idli

Boiled Rice                                    3cups

Urad Dhal                                     1cup

Method

Wash nicely and soak them for 5 hours.

Grind them separately in wet grinder.

#0 minutes for urad dhal and 20 minutes  for rice.

Remove the batter add  and keep for fermenting

Next day prepare idli in idli moulid. Steam them.

remove when they are cooled down.

Coconut Chutney

Grated coconut                    1cup

Green Chili                          6/7

Tamarind                         small piece

Ginger                             small piece

Curry leaves                   few

Salt to taste 

Mustard seeds                    1 tsp

Method 

Grind all together into a paste.

Heat a tawa with little oil add mustard seeds. when it splutters add to the chutney.

Arachuvitta Sambar

This recipe is from Kerala Brahmin's home. very tasty and serve with rice, chapati and dosa/idli.

Prepare time           15 minutes
Cook Time              30 minutes
Serve                       5

Arachuvitta sambar

Ingredients
Dhal (Cooked)                     2 cups
Okra                                    3
Drum Stick                          1             
Pumpkin                              100 gm
Green Pepper                      1
Tamarind paste                   1 tsp
Asafetida                          1/2 tsp
Mustard Seeds                  1 tsp           
Turmeric Powder              1/2 tsp
Curry Leaves                     few
Coriander leaves              few
Salt to Taste

To Fry

Red Chili                            6
Coriander leaves              3 tsp
Chana Dhal                       2 tsp
Methi seeds                      1/2 tsp
Grated Coconut                 1/2 cup

Method

First fry the above ingredients and grind them into a paste and keep.
Wash and cut the vegetable into cubes.
Cut the drumstick into 2 ' pieces.
Boil the vegetables in 3 cups of water.
Add turmeric, tamarind asafetida and salt.
When the vegetables are cooked add the cooked dhal and ground paste.
Mix well and boil and remove from the flame..
Heat a pan with oil add mustard seeds ad half tsp methi seeds.
When it splutters add to the sambar. 
Add chopped curry leaves and coriander leaves.

Netrankai Upperi

Upperi is a snack served in sadyas. It is banana chips.
Prepare Time                 15 min
Cook Time                     20 min
Serve                               5                

Ingredients

Varutha Upperi

Ethakai upperi is one of the items served in any Kerala sadyas .With out this upperi, Onam sadya is incomplete.

Ingredients
Plantain ( Nentran kai)         3
Coconut oil to fry
Salt to taste
Method

Wash and remove the skin, put them  in water.
Wipe with towel, 
Slice them  thin in round shape
Heat a pan with oil.
When the oil is hot , slide the slices into the oil and fry in medium flame
Add the salt in water and keep.
When the chips are done half, sprinkle the water solution and mix.
When the bubbling stops remove the chips from the oil keep in paper towel

Badam/ Cashew Nuts Cake

Prepare Time           10 min        
Cook Time                 30 min

Ingredients

Badam / Cashewnuts Burfi

Badam (Almonds)                     1 cup
Cashew Nuts                          1/2 cup
Sugar                                       3cups   
Ghee                                       1/2 cup 
Milk                                           1/2cup
Method
Soak the almonds for 2 hours in warm water.
remove the skin and soak with cashew in half cup of milk.
Grind them to a nice paste. If needed add more milk.
Add sugar and boil it.
Stir continuously , till it becomes thick.
Add ghee in between.
Cook in low to medium flame, till the mixture does not stick to the sides.(we call it poothu varuthu)
Pour it in a greased plate.
If it is loose, do not worry again keep in the pan and cook for some more time.

South Indian Mixture

Prepare Time           10 min
cook Time               20 min

Ingredients

South Indian Mixture

Gram flour(Besan)                 4 cups
Rice Flour                             1 cup
Chili Powder                           3 tsp.
Asafetida (Hing)                    1tsp 
Aval (Puffed Rice)                 2 cups 
Pori Kadalai(Chutney Gram)  one and half cups
Curry Leaves                              few
Butter                                     half stick
Groundnut                              half kg
Cashew Nuts                        quarter cup
Salt to Taste
Oil to fry

Method

Mix besan, salt, chili powder, Hing and melted butter. 
Make a thick smooth dough by adding water as necessary . 
Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil . 
Turn and fry the sev until golden and crisp. 
Drain on paper towel. 
Do this till the dough finishes.
Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev. 
Mix well by adding 1 more spoon chili powder, little salt and Hing.

Diwali Recipes

Thattai (Snack),  
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)

Jangri

 

Microwavable Badam/ Almond/Walnut/Cashew Nuts Burfi

 Thattai (Snack)

Halwa

Ingredients 

All purpose flour (Maida)                 1cup
Sugar                                              11/2 cup
Ghee                                              1/2 cup
Kesari Powder                                1 pinch       
Cashew nuts                                   6
Cardamom Powder                        1/2 tsp           
Method

Add 1cup water with the maida, kesari powder to make a thin batter.
There should be no lumps.
Boil in a low flame till it becomes thick.
Add ghee slowly till it leaves from all the sides.
Add roasted cashew nuts and cardamom powder.
Mix it well and put it in the greased plate.
When it cools cut into squares.

Puli Inchi

Prepare Time          5min
Cook time              10 min
Serve                     15
Ingredients
Green Chilies                           100 gm

Tamarind( imli),                         big lemon size
Inchi(ginger, ginger root)          1 big piece
Hing(Asafetida)                        1 tsp
Turmeric Powder                     1tsp
Mustard seeds                        1 tsp
Urad dhal                                2 tsp
Oil                                               3 tsp           
Salt to Taste

Jalapneo Puli Inchi

• 
  

Method.
Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.
Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry. 
When the dhal become red , add the chilies and ginger. 
When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
When the mixture is thick, cool and pour it into bottle. 
This is a pickle. You can keep this pickle more than a month.
Eat with curd rice, chapati and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good.

Aviyal

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




Ingredients
Cut Beans                     1 packet
Capsicum                       1
Potato                             2
Cut Drumstick                  6
Carrot                               2
Grated Coconut                1cup
Green Chili                       5
Curd                             half cup or(you can use tamarind paste 1 tsp)
Coconut Oil                   2 tsp
Turmeric                      1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd. 

Mix it well . It should be thick. 

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

Prepare Time          5min
Cook Time             10 min
Serve                      5

Ingredients

Tomato Rasam

Cooked Dhal              1cup
Ripe Tomatoes              3
Rasam Powder              2tsp
Tamarind Paste             1/2 tsp
Asafoetida                     small piece
Curry Leaves                   few
Coriander Leaves            few
Ginger                           small piece
Jeera                            1/2tsp
Green Chili                   2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.

Vazhakai Podimas

Vazhakai Podimas

• Prepare Time........................5 min
• Cook Time............................10 min
• Serve.......................................4

Ingredients

• Raw Banana........................6
• Grated Coconut...................half cup
• Green Chilies,......................5
• Chopped Ginger..................2 tsp
• Curry Leaves.......................few
• Salt .....................................to taste
• Mustard Seeds....................1 tsp
• White Dhal (Urad Dhal).......2 tsp


See Kid-Friendly Halloween Desserts

Method

• Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
• Mix the coconut and chillies in a blender (only one round).
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
• When the mustard splutters add the grated banana and coconut. Mix it well.
• This is a side dish for sambar rice or rasam rice.