Guruvayurappan

 

Nitya Kalyani

 

Mexico City

Road side food stall

Arts

Grinding stones

Love all Serve all

Hard Rock cafe

Frieda Diego's house

Palace of Fine Arts

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Mexico City is one of the world's densely populated  cities. Even though this city have big crime rate, still it is worth to go and see the places. The city radiates out from the Zocalo square. ,it was here the Aztec city once sat here.
Mexico is the eleventh most populous country and the most Spanish speaking country..
Spain conquered and colonized the territory from its base in Mexico  Tenochtitlan.
It became independent in 1821
The Golden eagle. the national symbol of Mexico.

Diwali

Diwali is festival of lights. Deep means light avali means row/line.
One week before we started to purchase clothes for everybody. We clean the house and decorate with rangoli and lights.
We prepare many sweets and snacks. Diwali day morning we get up , take bath, wear new cloths and burst fire crackers. In Mumbai Diwali is worth seeing. Everywhere lights energy and joy.
We greet one another with sweets. We feel very happy to meet people.
We do Lakshmi puja on second day.

Diwali Bhakshanams

Ganesh Chaturthi

Lord Ganesh (Pillayar)

Kozhakattai

Kozhakattai

Ganesh Chaturthi is celebrated during the month of August/September.. He is Sarvavignaharan means removes all our obstacles come on our way.
We prepare kozhakattai for naivedyam for Lord Ganesh and pray for all.

For purnam
Grated Coconut               1cup
Jaggery    .                      1/2 cup
Cardamom Powder            a pinch
Outside filling
Rice flour                         2 cups
Water                             1 cup
Salt                                1/2 tsp
Oil                                   2 tsp
Maida                            1tsp
Method
Heat a pan with coconut, ghee and jaggery. Jaggery melts and mix with the coconut.
Fry for some time till it comes out from sides and able to make small balls..
Make small purnam balls with wet hands and place in a plate.
Boil the water in a pan and add oil, salt and rice flour, Maida. 
Stir well with out forming lumps. When it becomes thick dough, cover and keep.
 Knead the dough with little oil, till it becomes smooth. 
Take little dough make small cups and place the purnam and close the cups. 
Steam all the kozhakattais for ten minutes.

Aval Puttu

Aval Puttu (Sweet Puffed Rice)

Prepare Time         5 min
Cook Time             10 min
Serve                         5 

Aval Puttu

I made this sweet recipe for Gokulashtami. It is very easy to prepare.
Ingredients
Aval(Thick Aval)                         2cups
Jaggery                                      1 and1/2 cups
Cardamom Powder                    1/2tsp
Coconut Flakes                          3tbsp
Grated Coconut                          3tbsp
Cashew Nuts                              3tbsp
Method.
Roast the aval for 5minute and powder it.
Mix coconut and little warm water with the powdered aval ,till it becomes moist and soft.
Heat pan, with little water and jaggery.
The syrup should be thick.( you drop a little in water and able to make solid)
Put off the flame and add the aval.
Fry the coconut and cashew nuts in ghee and add to the aval.
Sprinkle the cardamom powder. You can keep this dish for a week.
Same way you can prepare arisi puttu. Use wet rice powder instead of aval.

Pasi Parippu Payasam ( Moong Dhal Payasam)

Parippu  Pradhaman
Ingredients

Prepare Time               5min
Cook Time                 20 min
Serve                            4

Parippu Payasam

Pasi Parippu..with the ski            1cup
Jaggery                                       1cup
Coconut Milk                             1cup
Coconut Flakes                        1/4 cup
Cardamom Powder                  1/2 tsp
Cashew Nuts                           3tsp.
Method

Roast the moong dhal till it becomes red. 

Wash the dhal and pressure cook it with one whistle.

Grind the grated coconut and take the thick milk. 

When the dhal is cooked, add powdered jaggery and mix well.

 Let it boil for 5 minutes. When it is mixed well, add the coconut milk.

The dhal should not boil after adding the coconut milk. 

Heat a pan with ghee and fry the coconut flakes and cashew nuts. 

Cashew nuts becomes golden, add to the payasam. 

Add cardamom powder too. Serve chilled or hot.

The same way you can make split chick pea(kadalai parippu payasam) payasam.