RASAVANGI Rasavangi is a south Indian dish with a Maratha influence is what I thought but Rasavangi is actually a Maharashtrian dish that has been adapted in the south from the Maratha’s. History has it that when the Maratha’s ruled Tanjore some of their dishes like the Pitlai and Rasavangi slowly made an appearance into the south Indian cuisine. So here’s the recipe for Rasavangi south Indian isshtyle…… Rasavangi Ingredients :
1 big Brinjal, chopped
1 cup toor dal
4 tsp coriander seeds
6 to 8 red chillies (depending on how spicy your red chilly is)
2 tsp chana dal
3 tsp coconut grated
1 tsp Tamarind paste or u can alternatively use Tamarind powder or also soak tamarind in water and use it according to the sourness of the Tamarind and your taste.
¼ tsp Turmeric (haldi)
½ tsp mustard
½ tsp udad dal
4 tsp cooking oil
1 tsp salt to taste
A small pinch of Asafoetida (hing) and a few curry leaves
Method :
Cook toor dal seperately in 2½ cups of water and keep it aside.
Cut the Brinjals into 1 inch blocks.
Fry coriander seeds, red chillies, channa dal, and hing in 2 tsp of oil and wet grind the above mixture with coconut. Grind until the coconut milk gets released from the coconut. If u want u can slightly roast the coconut also as this will give a fine aroma and enhance the taste further, but it is not necessary
Fry brinjals in 2 tsp of oil until it becomes soft. This is very important as only then the brinjal will loose it’s raw smell and the taste will be very good.
Add turmeric, salt, Tamarind paste and 2 cups of water to this and allow it to cook for a few minutes.
Now put the ground masala, and let it cook for 10 minutes, and then add the cooked toor dal, and let it cook for another 5 to10 minutes.
Heat some oil, splutter mustard, then add hing, udad dal, and curry leaves and add this to the rasavangi.
Here again there are variations, If u want u can add tomatoes, some people even add onions to enhance the flavour. It’s again a personal choice. Do what is most popular in your home or what suits your pallete.
Why does Gold loose its glitter? Gold unlike Silver doesn't tarnish, but it can be dirtied or dulled by the oil in your skin, body lotion, makeup or other substances.
How to protect your Gold Avoid wearing gold jewelry in swimming pools because chlorine can discolor the metal.
Avoid wearing gold in the shower as soap dulls the gold.
Protect your gold ring from chemicals. While your hands can take on just about anything from exotic oils to chlorine and even bleach, your ring cannot. Whenever you handle harsh chemicals always remember to remove your wedding ring. The best protection against harmful chemicals like bleaches and hair dyes is avoiding the enemy.
Protect your ring from scratching. Scratches can be caused by a harsh cleaning brush or any kind of physical work in which your hands are active and your ring could come into contact with a sharp object.
Store your Jewelry in a soft velvet box or keep them wrapped in Jewelry paper which you can get from your jeweler.
Clean your ring regularly. No matter how well you store your Gold jewelry, it still needs to be cleaned regularly. Therefore, clean the ring regularly and carefully. Use liquid detergent and some warm water as a cleaning solution and rinse well.
Toothpaste Toothpaste is good for cleaning your Gold jewelry. Coat you Gold items with toothpaste, work it into a foam and gently clean your Gold pieces. Rinse well, dry, and buff with a soft cloth. The bristles of the toothbrush work well in cleaning all of the crevices and hard to reach places. Always check for loose stones before you start cleaning and plus the hole of your sink, lest you loose on valuable precious gems or your gold ring. Note:Toothpaste is mildly abrasive so don't rub hard. Don’t use a hard brush. Don’t use a gel toothpaste, Use the regular creamy toothpaste.
Dishwashing Soap and Ammonia Try cleaning your gold jewelry by soaking them for a few minutes in a solution made with 1 part liquid dishwashing liquid soap and 1 part ammonia. Rinse thoroughly and dry with a soft cloth. They always come out beautiful. No scrubbing at all and no paste to get out of little cracks and crevices.
Ammonia Fill a small jar with ammonia, add your gold or silver items, put on the lid and let it sit for a while. Open it up later and polish each piece with a soft cloth. This works best for gold.
Dishwashing Soap and Water Add two cups of warm water and a few drops of a mild dishwashing liquid soap. Soak you Gold Jewelry for about 15 minutes in this solution.Gently scrub with a soft-bristle toothbrush. Rinse with warm water and dry with a soft cloth.
Dandruff White flakes/scales in the hair due to excessive shedding of the scalp skin. Home remedies for dandruff -Hair washed with fenugreek (methi) seed paste prevents dandruff, falling hair, baldness and dandruff keeping the hair long, healthy and black. Just soak the fenugreek seeds overnight in water to soften the seeds and grind in the morning to make paste. Before hair wash, apply this paste on scalp and hair and leave it on for half an hour. Wash off with shampoo later. -Dandruff can be removed by massaging the hair for half an hour with curd or apply fenugreek seed paste for half an hour and wash. Always remember to keep the hair and scalp clean. -Soak fenugreek (methi) seeds in yogurt overnight and apply the curd on your scalp for half an hour before washing in the morning. · Soak 2 tablespoons fenugreek seeds in water overnight. In the morning grind into a fine paste. Apply all over scalp and leave for ½ an hour. Wash with mild shampoo. · Aloe vera dandruff cure - with aloe vera gel . About 10-15 minutes before you wash your hair, rub a lot of aloe vera gel into your scalp. leave it on for 10 minutes, and shampoo your hair like you regularly do. if you do this everyday the dandruff will stay away. · Using lime juice to wash hair. · Ingredients: Olive oil and almond oilInstructions: Mix the olive oil with the almond oil. Leave it on about 5 mins after it starts to burn. Rinse well to clear dandruff. · Massage your hair with warm coconut oil and apply the juice of 2 lemons, steam your hair and leave the oil on for about 2 hours. Shampoo with a mild shampoo. Repeat 2-3 times a week. · Boil a handful of neem leaves in 4 teacups of water. After cooling and filtering, use for rinsing hair. Neem reduces the itching of the scalp as well.
Natural Anti-Dandruff Massage: - Massage your scalp with warm coconut or castor oil twice a week. - Massage with the tips of your fingers in a circular movement for at least half an hour. - Leave it on overnight and shampoo the following morning. - This prevents the hair from becoming dry and moreover prevents dandruff and falling hair by improving the circulation and strengthening the hair roots. -Add six spoonfuls water, two spoonfuls pure vinegar and apply it on the scalp with cotton wool before going to bed. Tie a towel around your head to protect the pillow. Wash your hair next morning. After shampooing, rinse again with vinegar water. Continue this once a week for at least three months. -Mix a spoonful of lemon juice with two spoonfuls of vinegar and massage on the scalp. Wash your hair with an egg shampoo or any other mild shampoo after this. -Egg Pack for Dandruff: Beat two eggs and add two tablespoons of water to it. Wet the hair and apply the egg mixture over the hair. Now massage your scalp and let the mixture on for ten minutes to fifteen minutes. Then rinse the hair with lukewarm water. This will keep both dandruff and hair fall problem away from you. -Take Rosemary Leaves 1 handful, Water 1 litre, Vinegar 2 tsp. Boil the water and soak rosemary leaves in it. Let it stand for one night. Strain and add vinegar to it. After shampooing wash your hair with this preparation. It treats the hair very fast. OTHER HAIR PROBLEMS
-If you have no time to shampoo your hair before going out, then brush 1 tablespoon of talcum powder or corn flour through your hair. Try this out first when you are not in hurry to make sure that it works the way you want. -To prevent hair loss you should have a biotin rich drink. Blend bananas with honey, yogurt and low fat milk. Drink this for a few weeks. -To add extra shine and glow to your hair add 2 tablespoons of malt vinegar. Use it as a last rinse and towel dry your hair.
A COLLECTION OF CUTE TAMIL RHYMES
This is my attempt to learn Tamil from my 4 year old daughter and to go a step closer towards learning my mother tongue. Being born and brought up in Bombay and not being exposed to Tamil except for speaking Tamil at home put me at a relative disadvantage when I moved to Singapore and realized that people here are so passionate about the Tamil language, since its one of the national languages of Singapore, its taught at a very low cost to children to promote and make children love their national language.(The Government encourages and supports teaching and promoting the national languages of the country), so I sent my daughter to a Tamil class which happens to be just below my block and now Iam trying to learn Tamil from her and I am quite fascinated by the language and especially love the rhymes. This collection is an ode to my daughter, who absolutely loves these rhymes. Since I don’t know to read and write Tamil, the rhymes are written in English for people of all languages to enjoy.
A
ADHO PAAR PATTAM
Adho paar pattam
Pada pada pattam
Kannai kavarum pattam
Katril medakum pattam
Meaning
See there is a kite
Flapping in the winds is a kite
See how eye-catching is the kite
Floating in the wind is the kite
ANIL (SQUIRREL)
Aniley Aniley odi vaa Azhaku aniley odi vaa
Koyya marame eri vaa Gundu pazhamai kondu vaa
Paathi pazham unnidam Paathi pazham ennidam
Kooti kooti iruvarum Kotittu kotittu tinnalaam
Meaning
Squirrel, Squirrel come running, Beautiful Squirrel come running
Climbing up a guava tree, Bring a fat ripe guava fruit back to me
Lets share the fruit half half
Lets relish the fruit.
C
CHUNDELIKAL
Tak Tak ghadiyaaram Tattu niramba paniyaaram
Kutty kutty chundelikal Ety etty paartanavey
Tan tan endrathu Ghadiyaaram, Taavi vandatu karimppoonai
"Mai" (also known as kajal in Hindi) is a thick black kohl usually prepared at home which is used as an eye liner to enhance the baby's eyes, it also acts as a coolant, and protector against the evil eye. Flowers often adorn women's hair. This beautiful song calls for each bird to bring something for the baby. The idea is to introduce birds and commonly used items to the baby through a song.
Thiruttu poonaikyu "en ponnai thirumanam saidhu tharamathen".
Vendaam indha sambandham vettka kedu poi varalam
Meaning
The Cats' marriage was being conducted and
all the people in the world were enjoying it,
Going around the village sitting on an elephant chariot,
(Ottagam)Camels and (Chivingi)Giraffes dancing,
All the village birds were singing in the background,
There was fine food served for all the invitees
At the time of tying the "mangalya rope" the male cat was missing,
everybody searched for the male cat,
and they all returned worried.
It seems that the male cat was stealthily drinking the milk of neighbor.
"For a thief cat I won't give my daughter,
it was disgusting to give my daughter to a thief.
I don't want this marriage proposal" says the father-in-law cat.
And with that the marriage broke out.
Vettkakedu (Vekkakedu) Shame on the cat, (Poi varalam) lets take our leave.
Moral: We should not steal.
S
SAAINDHAADAMMA SAAINDHAADU
Saaindhaadamma saaindhaadu
Saayakilliye saaindhaadu
Thithikkum thene saaindhaadu
Thevittadha tamizhe saaindhaadu
Mayile kuyile saaindhaadu
Maadapuraave saaindhaadu
Kattikarumbe saaindhaadu
Kaaichiyapaale saaindhaadu
Kuthuvillakke saaindhaadu
Kutti nilave saaindhaadu
Meaning
Rock baby rock
Rock my colorful parrot
Rock sweet honey
Rock insatiable Tamil
Rock my peacock, my cuckoo
Rock my dove
Rock my sweet sugarcane
Rock my boiled milk
Rock my lamp
Rock my little moonView
"This is a popular rhyme sung in every Tamilian household. This is sung while one actually rocks a baby sitting on the lap. The baby is rocked in tune with the rhyme and it never fails to put an instant smile on the baby's face.
U
UYIRUM NEEYE( This is the special prayer for Mother’s Day)
Uyirum Neeye Udalum Neeye Uravum Neeye Thaaye (2)
Un Udalil Sumandhu Uyirai Pagirndhu
Uruvam Tharuvaai Neeye (2)
Un Kannil Vazhiyum Oru thuLLi Podhum
Kadalum Urugum Thaaye
Un Kaaladi Mattum Tharuvai Thaaye
Sorgam Enbadhum Poyye
PeNNai padaithaan MaNNai Padaitthaan
Katrum Oliyum Mazhaiyum Padaitthaan (2)
Boomikku Adhanaal Nimmadhi Illai (2)
Sami Thavitthan Thaayai Padaitthan
V
VAL VAL ENDRU KURAIKKATHU
Val val endru kuraikkathu
vaalai vaalai aatathu
engal veettu naai kutty
enakku piditha naai kutty.
Paalum sorum unnathu
pakkam azhaithaal varathu
engal veettu naai kutty
enakku piditha naai kutty.
Angum ingum odaathu
athanaal thollai kidaiyathu
engal veettu naai kutty
enakku piditha naai kutty.
Appadi enna naai kutty
athisayamana naai kutty
appa enakku vaangi thantha
rubber bommai naai kutty.
Meaning
It doesn't bark like, "Bow, wow!"
Its tail doesn't move.
Our house puppy,
My favorite puppy.
It doesn't eat milk and rice
It doesn't come near, if you call.
Our house puppy,
My favorite puppy.
It doesn't run here and there,
So its no trouble at all.
Our house puppy,
My favorite puppy.
What type of puppy is it?...
Surprising puppy,
My father bought it for me,
A rubber doll puppy
VARAPPU UYARA
Varappu uyara, neer uyarum.
Neer uyara nel uyarum.
Nel uyara, kol uyarum.
Kol uyara kon uyarvan"
- The verse was composed by Ouvaiyar.
Varappu means field bed to hold water
Neer means water for irrigation
Nel means paddy we grow for our food
Kol means Sceptre held by Kings to rule. (In tamil Sengol)
THATTAI Thattai is a savoury which was primarily made in Brahmin households. It is made for Gokulashtami, Deepavali etc. Nowadays there are different versions of the Thattai available in the markets, there is the Thattai available even with garlic, but nothing can beat the homemade thattai made with love. Here are 2 recipes of the original traditional Thattai to tantalize your tatse buds. These recipes are minus the grinding and pounding traditionally done to make the Thattais.
RECIPE 1 QUICK & EASY THATTAI Ingredients Rice flour - slightly heated rice floor -3 cups. Uluntham podi (udad dal powder) - 1/4 cup Butter 25 gms Chana dal soaked 2 tbsp Curry leaves 1 tbsp Chilly powder 3 tea spoon Asafoetida 1/2 tea spoon salt to taste oil (refined) to fry
Method: Mix together all the ingredients except the oil. Add water little by little to the mixture. Make it a thick dough.
Take a polythene cover and grease it. Make small balls of the dough and flatten it on the on the polythene cover. Poke it with fork twice or thrice (otherwise it will puff up while frying and wont be so crispy). Deep fry in oil till it is golden in color. It must be crispy. You can store them in air tight containers and enjoy it during tea-time.
RECIPE - 2 Here is my mother’s recipe. This is a nutritious one(because it has pottu kadalai) and ofcourse very very tasty and crunchy.
Ingredients Rice flour- 4cups Uluntham podi(udad dal powder)-1/2 cup Pottukkadalai podi (Chana ka daali or chutney chana as they say)-1/2 cup Grind the pottu kadalai in the mixie. Ghee- 4 table spoons (if you add butter, the oil will froth) Green chillies - 5 Curry leaves- 2 to 3 sprigs chilly powder - 1 to 2 teaspoons (if you like it spicy) Asafoetida (Hing)- 1/2 teaspoon Salt 2 teaspoons or to taste Method First grind the green chillies and curry leaves. Mix all the above ingredients.Add two teaspoons of raw Pottu kadalai. Add one teaspoon white sesame seeds.Then add water. Make into a dough. Take a polythene cover and grease it. Make small balls of the dough and flatten it on the on the polythene cover. Poke it with fork twice or thrice (otherwise it will puff up like puri while frying and wont be so crispy). Deep fry in oil till it is golden in color. It must be crispy. You can store them in air tight containers and enjoy it during tea-time P.S. Some people add bits of coconut to the dough. It does taste very good if it can be finished soon or if u are making a small quantity, but, it’s a bad idea if you intend to store it for a while because the thattais will soon acquire the flavour of the stale coconut.
Anyways, I hope you guys try out this crunchy munchy recipe. It was requested by one of our members. Iam sure there are various permutations and combinations to the recipe of the Thattai and I would be glad to know different variations in this recipe. Hope you’ll enjoy the Thattais.
One of our members had requested for the recipe of Pulikachal(puliyodarai) in the member's queries. So here are 2 mouthwatering recipes for the pulikachal. One is my style and one is the famous Iyengar style of pulikachal contributed by an iyengar on the internet.
Pulikachal Tamarind - 2 small balls Oil - 100 gms (Use gingelly oil preferably) Chana Dal (Kadala paruppu) - 3 tbsp Udad Dal (Ulutham paruppu) - 3 tbsp Dhaniya seeds (Coriander seeds) - 2 tbsp Red chillies - A handful Fenugreek seeds(Vendhayam) - 2 tbsp Asafoetida - A small chunk or u can use asafetida in powder form also. Extras if u like a tablespoon of groundnuts(peanuts) and a teaspoon of ellu(til)
Method Make a juice of the tamarind and put it to boil on a low flame. Keep stirring the juice till it thickens. The pacchai vaadai or raw smell must go until then u must cook the tamarind juice. In a kadhai fry the Fenugreek seeds into golden color, without oil and make it as nice powder, remove and keep separately. In the same kadhai take a teaspoon of oil and dry roast the red chillies first till they become plump in the oil. Remove and keep on a plate. and later dry roast the rest of the ingredients till it lets off a fine aroma. Grind the chillies and the other ingredients and keep aside. When the tamarind juice thickens, add the required amount of salt.(Tip : Always taste and see as pulikachal requires more salt than normal as the salt has to hit the puli or sourness, I would always advise to taste and put salt.Even if the salt turns out less no problem when u mix with the rice u can add salt later also and eat). Then add all the ground ingredients. Keep stirring for about five minutes. Add the fenugreek powder and keep stirring till u feel the masalas have blended well with the pulp. Now Taalichu kothardu or tadka as they say in hindi (fry some more ulutham paruppu, kadala paruppu, red chillies and curry leaves till they turn colour). If you like you may also fry some groundnuts (peanuts) and if u would like to further enhance the taste u could also fry a teaspoon of til (ellu) which u can add last in the tadka. After all this u stir for some more time and then u will see the oil settle on top and the pulp in the bottom of the kadhai. This indicates that u can switch off the gas. Your pulikachal is now ready. Once the paste has cooled down it can be stored in an air-tight jar for use. Whenever u feel like it just remove some puliyodarai, add it to hot rice and add some gingelly oil, mix well and eat. The oil that stands on top is what makes the puliyodarai last long. You can keep it outside for a week or so and later u can keep it refrigerated. It can be stored for months in the refrigerator, but u must be careful to use a dry spoon and stir it well with the oil that settles on top and keep it back. Hope you enjoy this recipe. ****************** Also found this recipe on the internet. Since Iyengar puliyodarai is supposed to be very famous. Here’s a copy of the recipe I found. There are slight variations here and there. You may try this recipe also.
Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Fry the Fenugreek seeds separately into golden color, without oil and make it as nice powder; keep this too to add in the last.
Now, fry the Chilies, Grams, groundnuts, in pure gingili oil to golden color, then add the turmeric powder & mustard seeds at last. Once you got these into golden color, now add the tamarind pulp and stir well in minimum heating. Now add the curry leaves, Asafeodita (Hing - perungayam) and salt. once you get it like a paste or creamy shape, (the more it is solid, the less you can use it for mix in rice), take it out of stove and let it cool. Add the Fenugreek powder at the last and mix it well. By now, you got the the aroma of Iyengar Puliyodarai, a mouth watering smell floats around the kitchen/home!
Now, you got the best of best Iyengar Puliyodarai (Pulihora) or Puliyodharai that is prepared and served in most of the Srivaishnavites' Temple and functions.
Note: This should be prepared only in gingelly oil. First, pour 1 tablespoon full of gingili oil in the cooked rice; then mix the above preparation of Puliyadari Mix and spread it evenly; Now, Fried and powdered Fenugreek may be added after mixing the preparation in rice to get added aroma. Shelf life for 15 days. (You can even add the powder of fried ground nuts over the rice to get more tastier smell!)
Warning: This cooked Item contain highest cholesterol proposition, hence persons with high cholesterol level to avoid eating this too much.
Why does Silver Tarnish? Silver is fairly inert but will react with any sulfur compounds in the air which is why it slowly tarnishes. Silver tarnishes even more quickly when it is exposed to damp and humid air. Silver shouldn’t be worn in pools because the chlorine can cause pitting. Pitting is the erosion or formation of little holes that results from silver touching chlorine. Silver has many different enemies that you need to try to keep it from coming into contact with. These include rubber, table salt, salad dressing, olives, eggs, vinegar, and fruit juices. Don’t Store or serve these items in silverwares. Also, avoid using your silver pieces to store or show off flowers or fruit. The acid that these items produce as they decay can etch the container and damage it forever.
How to protect Silver? Silver needs to be kept covered in treated paper, plastic, or cloth. Don’t use a newspaper to cover silver. If your silver gets tarnished. Polish it with home tips or take it to a professional. Keep your silver shiny and gleaming like new.
Precautions to be taken before cleaning Incase you are cleaning jewelry, check it for loose stones before cleaning. Also make sure you plug the hole in the bottom of your sink in case you drop your jewelry lest you loose any precious stones or small pieces of jewelry. Incase you are using silver polish or acids, please wear a pair of gloves before you handle the chemicals, to protect your hands. For jewelry with intricate designs, use a silver-cleaning paste which can get into small crevices. Don’t use a toothbrush or other abrasive cleaners because they will scratch the silver. Wipe with a clean soft cloth. Be careful while cleaning antiques with home remedies as this may not only damage the item but may also affect it's value. Most of the methods are tried and tested and work well in polishing the silver. But if you are having a lot of sentimental value and afraid to try out any of the methods, you can always take your jewelry or silverware to a professional for polishing
Cleaning Silver For bigger size vessels Aluminum Foil Find a container large enough to immerse the item to be cleaned. Put a piece of aluminum foil (shiny side showing) into the container and add hot water and salt. Dip the silverware into the solution and after a few seconds it will become white and shining. Note:The reason this works is Aluminum is a very active metal and silver is quite inert, so aluminum reacts with the (tarnished silver) and frees up the silver metal and removes the rest in a chemical reaction.
Aluminum foil, Salt, and baking soda Take a large pan, depending on the size of the items you want cleaned. Put a sheet of aluminum foil in the pan and put 2-3 inches of water on top of it. Add 1 teaspoon of the salt, 1 teaspoon of the baking soda, and bring to a boil. Add the silver that needs to be cleaned and boil for 2-3 minutes, making sure that the pieces are covered by the water. Rinse, buff and dry.
Baking Powder If you want bigger items cleaned like Tea Pots and trays, use your sink. Line it with Aluminum Foil (shiny side showing). Put 2-3 tablespoons of Baking Powder in the middle of it. If you want to polish more vessels increase the quantity of baking powder. Place the jewelry (or items) on the baking powder. Fill the bowl or sink with boiling hot water. (refer photograph on the left)
For smaller vessels, Pooja articles
Lemon Clean silver with the juice of a lemon and polish up with a soft clean cloth. Use cotton buds to get into difficult crevices. After cleaning your good silver to prevent it tarnishing, store it in an airtight plastic container.
Toothpaste Toothpaste is good for removing tarnish on Sliver. Coat the silver with toothpaste, work it into a foam using gentle pressure using a toothbrush with soft bristles and then rinse it under warm water. Rinse well, dry, and buff with a soft cloth. Toothpaste makes a great jewelry cleaner and works on most ink spots. Just rub in and rinse.
The bristles of the toothbrush work well in cleaning all of the crevices and hard to reach places. Note:Toothpaste is mildly abrasive so don't rub hard. Don’t use a hard brush. Don’t use a gel toothpaste, Use the regular creamy toothpaste.
Baking Soda Mix water and baking soda, make a paste and coat the items you want to polish with the paste. Rub the items you want to polish with a soft bristled toothbrush, rinse the mixture off, and then dry well. This will make your silver beautiful and shiny.
Silver Polish There are many different silver polishes available at your local store. Use one of these if the above methods do not work.
Silver should be rinsed in warm water and patted dry. If silver jewelry is tarnished, use a silver-polishing cloth(refer to picture on the right) or a jar of silver-cleaning fluid.
Muriatic acid Muriatic acid is used for cleaning the mortar between bricks, but it is also a wonderful silver cleaner too. If your silver is extremely tarnished, this may be something that you want to
try. Take fine steel wool (refer to picture on the right) and dip it in the acid. Then lightly wipe it onto the silver until it begins to shine. Be sure to wear acid-resistant gloves when using this method.
JIL JIL JIGAR THANDA “Jigar thanda”, literally means cooling the heart. Jigar thanda is a very popular cool drink in the south of India. The drink said to have been one of the favorites during the Moghul era and is still popular in northern India. Jigar thanda is also considered an ideal drink after long periods of fast. The Jigar thanda is usually consumed during the Ramzan fasting, the muslims break their fast by consuming a glass of Jigar thanda. This drink mainly contains milk, jelly(made of China grass),“nannari” and sweeteners.
Cold milk is known to be a remedy for acidity,
China grass is very healthy also,
(Read about Chinagrass/ Agar Agar also known as Kadal Paasi in Tamil in the Desserts section of my blog under Agar Agar Jelly)
Nannari (Sarasaparilla, Anantmool, anantamool) is a natural coolant, the roots of this herb have the medicinal property of protecting human beings from common summer ailments and ironically enough it grows in cool places.
Please refer to the below link for more information on Sarasaparilla
http://en.wikipedia.org/wiki/Sarsaparilla
“Jigar thanda” is said to be good for stomach and oral ulcers. The drink is not just rejuvenating, but can also can fight stress and weakness, especially if wolfed down after a hard day's work. Madurai is famous for its carts selling Jil Jil Jigarthanda on the streets.
JIGAR THANDA RECIPE Ingredients
Milk – 5 cups China Grass (Agar Agar) – 5 gms
Sugar – 1 cup (you can add less sugar if you please) or alternatively u can add half a tin of milkmaid this will reduce the cooking time of the milk and give it the faint pink color soon.
Nannari – 1 tbsp (Available in syrup form in Ayurvedic shops) / Rose syrup - 1 tbsp
Ice cream – 1 scoop for one glass,
Sago((javarishi / sabudana) – 1 small cup soaked in water for 2-3 hours
Method
Boil the milk in a saucepan, till it turns slightly pink. Incase you are using milkmaid then check for sugar , if u need more sweet u can add sugar as per your desire and stir until it dissolves and when the mik turns slightly pink, switch off the gas. Allow it to come to room temperature and then refrigerate it. Take some hot milk (from the milk we boiled with sugar/ milkmaid) from the saucepan and add in another vessel, Add the sago to this milk and cook till the sago becomes transparent. Switch off the gas. Keep this separately. Refrigerate this.
Prepare the Agar Agar Jelly(Click on the link, Refer to the recipe of Agar Agar Jelly in the Desserts section of my blog) and keep the cubes ready accordingly.
Serving Instructions
Take a tall glass tumbler, pour one ladle of the cool milk with the sago, ensuring that there is enough sago at the bottom of your glass. Add 1 tablespoon of the Agar Agar (China Grass) jelly that u have cut into cubes and kept. Add the nannari syrup, if nannari is not available u can add also add rose syrup which is commonly available, Rose is also known for its cooling properties if consumed. Now pour the boiled cool milk on top of all this leaving just quarter of a space in the tumbler. Top it up with a scoop of ice cream.
To add a special touch to your jigar thanda add a tablespoon of Theretti pal or Paal Khoa (Refer to the Microwave cooking section of my blog for the recipe)
GODDESS GARBHARAKSHAMBIKA SAMETA SHRI MULLAIVANA NATHAR Thirukarugavur is the abode of Goddess Garbharakshambika and Lord Mullaivana nathar Garbharakshambika means “The Mother Who Protects the Womb”. The name of the place itself brings out the significance of the temple. A remarkable feature of the temple which distinguishes this temple from the innumerable other shrines of our land is that the Goddess Sri Garbharakshambika not only protects the unborn child, but also blesses people who long for a child, people who have pregnancy related problems and pregnant women who come to the temple praying for an easy delivery.
The other presiding deity is Lord Mullaivana Nathar (Lord of the JasmineGarden) and worshipping this God will cure all kinds of skin diseases. People who are afflicted with incurable diseases come to this temple.
LOCATION OF THETEMPLE
The temple is situated in Thirukarugavur which is a small village situated in Papanasam Taluka, in Tanjore District.
Tiruk- karugavur itself means -"The town where the foetus was protected".
The temple is located in a serene atmosphere along the banks of the river Vettaar, which
is a branch of the sacred river Cauvery
HOW TO REACH THE TEMPLE
Thirukarugavur is in Papanasam taluka which is located on Thanjavur (Tanjore) - Kumbakonam road.
It can be reached from both Thanjavur (Tanjore)and Kumbakonam. Town buses are available from both places to take you to the temple.
Papanasam is about 20 kilometers east of ThanjavurTown and at 20 kilometers South west of Kumbakonam, so the distance is almost the same.
If you are traveling from Chennai, you have to take a train or bus to Kumbakonam and from Kumbakonam, there are buses going straight to Thirukarugavur where the temple is situated.
You can also rent a car locally for transport.
PRESIDING DIETIES
Among the numerous shrines in Tanjore District the temple at Thirukarugavur is a unique one. The presiding deities of the temple are Lord Mullaivananathar and Goddess Garbharakshambika. Lord Mullaivananathar is Lord Shiva himself and Goddess Garbharakshambika is an incarnation of Goddess Parvati. Goddess Parvati is the embodiment of Shakti (Power). She has the power to give or empower and she is perhaps the most loved and undoubtedly the most giving of her love. In her we have the true celebration of Hindu womanhood.
THE TEMPLE
The Shri Garbharakshambika Sameta Shri Mullaivana Nathar temple is spread over a wide expanse with huge towering Gopurams and a beautiful water tank in front of it. The temple is surrounded by tall coconut - palms, the whole atmosphere is very calming and serene and lends the place sanctity.
Once you walk past the temple tank, you reach into the temple complex of Shri Garbharakshambika Sameta Shri Mullaivana Nathar.
There is a main Raja gopuram on the east and the temple has also got an entrance on the south side.
Both the shrines of Lord Mullaivana Nathar and Goddess Garbharakshambika are situated in the outer Prakaram, which is the main Prakaram facing the east direction.
The main sanctum of this temple has the Shiva lingam and Goddess Garbharakshambika is situated to the left of the Shiva temple. It is believed that the Nandi *at this temple is in Swayambhu vigraham (Self manifested) and so is the Karpaga Vinayagar inside the temple which is also a Swayambhu (self manifested) and as such commands unique devotion from the worshippers. There is also a shrine for Lord Subramanian.
(*The sacred bull on which Lord Shiva rides)
Devotees pay their respects to the presiding deity, Shri Mullaivana nathar ( Lord Shiva) first, as is the custom that is followed in Shiva temples anywhere in TN and then to Goddess Garbharakshambika.
BEAUTY OF THE GODDESS
Goddess Garbharakshambika is the supreme personality of Motherhood and the sanctum sanctorum (Garba Graha) of her temple is filled with the presence of her beautiful idol of, which is about 7 feet tall and decked in beautiful kanjeevaram sarees and exquisite jewellery. She is adorned with the most beautiful flowers which are offered in abundance to the Goddess increasing her beauty. The Goddess has the most radiant smile on her face depicting positivity and a ray of hope. For the thousands who throng her abode she isn’t an idol, she is their only remaining hope.
Even a casual visitor cannot fail to be thrilled by the motherly grace and the imposing look of the Goddess here.
HISTORICAL EVIDENCE TO THE SHRINE
The Gopuram and the huge compound walls tell the story of more than a thousand years.
The Sthalapuranas* which are in Sanskrit and Tamil are preserved in manuscript forms and show the antiquity of the temple. The Sthalapurana gives a detailed account of the origin of this Kshetram and the various persons who obtained Divine Grace at this place.
(*Sthalapuranas are scriptures which usually extoll the virtues of a temple. They narrate stories of the temple's creation and spiritual history.)
There are also ancient inscriptions of the walls inside.
Inscriptions from King Raja Raja Chola's periodwho ruled between 985 and 1014 CE*. as well as those from Parantaka Chola’s period (early 10th century) are seen inside the temple. There is evidence that Beema, Garkiyar, Gouthamar and a lot of ancient kings worshipped the God in this temple.
(* CE stands for Common Era)
Appar, Sundarar and Sambandar, the three famous Nayan-mars (Saints) have celebrated the glory of the God and this temple in soul-stirring verses (pathigams*) of rare beauty and charm.
(* Pathigams are verses, poems or songs in praise of the lord and the temple)
The three Nayan-mars visited these temples along with their followers in spite of the inconveniences they faced while travelling the nook and corner of Tamilnadu in search of these temples. There are instances when God Shiva himself had directed them and shown the way to some of the temples so that the above Nayan-mars could visit these temples and compose Pathigams. These Pathigaams composed in the classical Tamil language are of immense value to the Tamil literature.
STORY OF MULLAIVANA NATHAR
Lord Shiva is mainly worshipped in the form of a Shiva linga.
The shiva lingam of the presiding deity, Lord Mullaivana nathar in the main sanctum of this temple is a Swayambu (self-manifested ) Lingam,
It is one out of the 64 in the world.
In the Shiva lingam one can see even today the impression of jasmine creepers which once covered the Shiva lingam. The place must have been a jasmine garden once upon a time. Hence the Shiva at this place is called as Mullaivana Nathar (Lord of the JasmineGarden).
Mullai (Jasmine flower) also known as Madhvi or Vasanti in Sanskrit, is the favourite flower of this deity.
The Sthala Vriksham* in this temple is the Mullai creeper
(Every South Indian temple has its own tree - the sthala vriksham. The names of each temple's tree are included in the agamas, descriptive texts)
The Lingam of Lord Mullaivana Nathar is made up of ant hill mud. Therefore there is no water abhisekam for this Lord. Instead, the Lingam is merely pasted with a kind of must called "Punuhu" in tamil.
It is told that worshipping the main deity Lord Mullaivana Nathar (God Shiva) will cure all kinds of skin diseases.
People who are afflicted with incurable diseases come to this temple, offer "Punuhu Chattam" to the Lord and get themselves relieved of their diseases.
Special Feature Of This Temple
The special feature of this temple is that the moon's rays falls on the Siva lingam on the full moon day in the Tamil month of Panguni (March/April) every year. This is a divine sight to see. STORY OF GARBHARAKSHAMBIKA
Here is the story of Goddess Garbharakshambika (an incarnation of Goddess Parvati) and why she is known as the protector of the womb.
Once there lived a Rishi called Nidhruva who lived with his beautiful wife Vedhika in an Ashram. He spent his life praying to the lord and performing holy rites.
They were very happy, except that they didn’t have a child, so they prayed fervently to the lord to be blessed with a child.
After many prayers Vedhika became pregnant. Everything was going on well and the couple were eagerly expecting their first born child.
One day Nidhruva left to visit Lord Varuna by travelling through the skies. The rishis in those days had many powers. Vedhika was in the third trimester of her pregnancy, When he was gone, Sage Urdhvapada visited the Ashram.
Vedhika was alone in the ashram and since she was in an advanced state of pregnancy and very tired after the daily household chores, she was lying down and taking rest. Vedhika didn't notice the Rishi or hear him, therefore, she failed to respond and unwittingly failed to offer, due hospitality to the guest.
Urdhvapada felt terribly insulted and unaware of her pregnancy got incensed at her conduct and cursed her for not paying due respects to him.
He cursed that she should suffer from a disease called “Rayatchu”, as a result of which poor Vedhika was struck with a foul disease, which began to eat into the very vitals of not only herself but also the child in her womb.
Vedhika realized the effect of the curse and that the baby in the womb had become disformed because of this curse.
The helpless Vedhika fervently prayed for relief to Goddess Parvati who in the plentitude of her mercy appeared before Vedhika, the Goddess offered protection to the embryo by keeping it in a divine pot till it bloomed into a full-fledged child.
The foetus that was saved by Goddess Parvathi develops into a beautiful healthy male child called Naidhruvan, who receives blessings from Lord Shiva (Mullaivana Nathar) and Goddess Parvati. The holy cow Kamadhenu gives its milk to the newborn baby thus blessing and nourishing the baby.
When sage Nidhruva returned and heard what had happened, he was overwhelmed by the grace of the Almighty. He prayed to Lord Shiva (MullaivanaNathar) and Goddess Parvati (Garbharakshambika) that they should shower their blessings to all devotees praying to them.
He fell at the feet of Goddess Parvati and prayed that she should take a permanent abode at the place and continue to offer protection to future generations of women also. Thus we find this prayer being fulfilled even to this day.
Since the Goddess Parvathi appeared in the form of a savior to protect Vedhika’s unborn child, she was known as Shri Garbharakshambika (The one who protects the unborn child or the one who protects the womb)
To this day, pregnant women visiting this temple at Tanjore and praying to Shri Garbharakshambika have a peaceful delivery and it is believed that the Devi takes care of them and vouches safety to women during pregnancy and childbirth, just as she took care of Vedhika.
POPULARITY OF THE TEMPLE
Goddess Garbharakshambika is one of the most popular form of shakti in Tamilnadu.
She is the lovely embodiment of womanhood and in this avatar as Garbharakshambika she has been ever gracious upon all womanhood to be the Goddess responsible to take care of women with uterus related disorders and pregnancy.
The fame of this temple rests largely upon the Goddess Shri Garbharakshambika (an avatar of Goddess Parvati) who offers protection to, the human embryo. And it is no wonder that this temple draws worshippers from all sects.
It is believed that childless people who worship here with devotion and faith are blessed with pregnancy and pregnant women with safe deliveries. Unmarried women also pray here for their marriages. Special prayers are conducted by people on behalf of their pregnant relatives or friends.
The uniform experience of the people of these parts bears unfailing testimony to the said characteristic attributed to the Deity. The inhabitants of the village speak to the fact, that within Irving memory, there has been no case of fatality to the mother or child during confinement. Pregnant women from elsewhere come here and pray to the God and Goddess for a safe child birth. No one in this place has ever had a miscarriage or pregnancy problem. It is at a place like this that one can understand what "Divine Presence" is.
POOJA AND PRASADAM
Couples who remain childless for a long time should offer ghee, which will be placed at the Feet of the Goddess charged with manthras and given to them. If the couples eat a little of this Ghee at night daily for 48 days the woman will certainly conceive soon and they will be blessed with children.
Pregnant women expecting deliveries should offer castor oil, which will be placed, at the Feet of Sri Garbharakshambikai, charged with mantras and offered to them. This castor oil has wonderful property. When the women gets the labour pains, this oil should be smeared on their abdomen. This will eliminate all complications, dangers and after effects of deliveries and make the deliveries quite easy.
Special pooja at Garbharakshambika temple
The special Pooja and Pushpanjali at the Garbharakshambika temple help to overcome problems related to pregnancy and childbirth.
Auspicious Times: All days are auspicious in this temple; Pradhoshams are very special in this temple, as in other Siva temples.
Pooja Offerings
For pooja coconut, banana, betel & Nut are offered, castor oil is offered which is kept in the feet of the goddess for mantra.
Charging of Castor Oil for Easy Deliveries.
Ghee is offered which is kept in the feet of the goddess for manthra.
Charged Ghee is believed to Bless the couple with Children.
CONTACT THE TEMPLE
THE EXECUTIVE OFFICER Arulmigu Mullai Vananathar Thirukkoil Thirukkarugavur (P.O) Papanasam Tk. Thanjavur Dt. 614 302 Tamil Nadu
Phone : (04374) 273423
Email ; enquiry@garbarakshambigai.com
Below are the links to contact the temple
PARIHARAM.COM
You can get the Puja done through pariharam.com. They will send you the prasadam.
“DESSERT OF THE GODS”AAMRAS (Mango Pulp Sweet) This is definitely my comfort food. I think Aamras and Puri works as an anti depressant. Dunk your fluffy puffed up puris into the cool heavenly Aamras and you can kiss your worries goodbye. Growing up in Mumbai introduced me to this heavenly sweet dish, known as Amba- puri in Maharashtra and Aamras in Gujrat and is now called Aamras by all in Mumbai. I still reminisce those lovely summer days when we used to wait for my dear appa to bring the basket of mango when he is back from work. Lovely yellow-orange alphonso mangoes filled with layers of yellow hay. Just watching the king of fruits come home would fill me and my brother with such joy and excitement. I think eating a sweet alphonso mango can de-stress anyone in this world, its no wonder that this year’s alphonso mango produce was exported to USA and for a high price at that. We didn’t see much of good mangoes in Singapore also this year, we were told that, “This time the mangoes have been exported to the US and there are hardly any mangoes left in India”. We had to settle down to buying other varieties of Mangoes other than the alphonso mango, which were just okay-okay in taste. Thank heavens that you get canned Alphonso Mango pulp from Mothers recipe and Ashoka in Singapore, so we can have this wonderful sweet dish all round the year and not only during the mango season. I could call it, “Dessert of the Gods”. I am sure Lord Indra (King of heavens) and the devas must be eating Aamras with silver spoons from silver bowls for dessert. Here is the recipe of Aamras, for all of you guys there to enjoy and indulge in. Here is a slice of heaven.
Ingredients Ripe Alphonso/ Kesar Mangoes – 5-6 Milk - 1 1/2 cups Sugar -1/2 cup Cardamom powder – 1tsp Saffron – a few strands
Method Peel the mangoes, Discard the skin, Squeeze out the pulp and discard the seed. Blend the pulp in a mixie with the milk, sugar and cardamom powder. Blend until the mixture becomes uniform. The sugar must get crushed completely and the pulp must jump in blobs, this indicates that it is done. Decorate it with a few strands of saffron. Refrigerate and Serve chilled.
Tips:
If you want to serve chilled immediately, add some ice cubes into the blender.
You can avoid saffron, as saffron is heaty and mangoes are heaty too. Maybe if you are using the canned mango pulp during winters, you can add saffron in the dish.
The mango pulp available in cans is slightly sweet, check the sweet first and add sugar accordingly, don’t follow sugar as per the above recipe in that case.
Rasavangi 
