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Paruppu Podi / Dal Powder (பருப்பு பொடி)
Jan 26th, 2012 by Suvayo Suvai
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Rating: 5.0/5 (4 votes cast)

Paruppu Podi / Dal Powder (பருப்பு பொடி)
SERVING SIZE – Vary

INGREDIENTS:
  • Toor dal – 200 gm
  • Red chili – 3 nos
  • Whole black pepper – 10 nos
  • Hing powder – 1 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste

PREPARATION:

  • Take a kadai, dry roast the toor dal, red chilies, curry leaves and peppers. Keep it in the medium flame. Fry them until golden color.  Let it cool.
  • Fry the salt and hing in the hot kadai from the above step (no need to switch on the flame, the previous heat is enough) for just 30 seconds.
  • Grind the fried red chilies,black pepper,curry leaves and 1 fist full of toor dal. Grind it into nice powder.Take it out and keep it aside.
  • Grind the rest of the toor dal, hing and salt. Grind it into coarse powder.
  • Now mix both the nice fine powder and the coarse powder using hand.
  • Store it in a dry and air tight container.Keep it in the room temperature. You can use it for long time.
  • Enjoy it with hot rice. Mix the rice with ghee/gingily oil .Eat it with papad and morkuzhambu (Buttermilk Sambar) or Raita.

Note:

  • You can also add Kollu (Horse gram) using the above same process.  It helps for digestion power and gives nice aroma to the paruppu podi.
2012 Tamil Calendar
Dec 19th, 2011 by Suvayo Suvai
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Rating: 4.6/5 (11 votes cast)

Hello Suvayo Suvai Viewers,
Here is a gift from Suvayo Suvai for the New Year 2012.  For those of us living outside India (especially outside TamilNadu), we always look for a proper Tamil Calendar that is simple  and easy to understand. Sometimes those that are available online are either published late or cannot be downloaded for easy printing. So I decided to come up with a simple, elegant Tamil Monthly Calendar for 2012 that can be easily printed and used handy.

Feel free to download the Suvayo Suvai 2012 Calendar and share it with your friends and family. Hope I have captured enough information in the Calendar. If you feel any info is missing/incorrect or need to add more, please email us at sscontact@suvayosuvai.com or drop a comment in this post or use the contact form.

 

Wish you and your family a Happy New Year 2012 !!!

 

2012 Tamil Calendar Download

Note: Click on the download link above to download the 12 page PDF version of the 2012 Monthly Calendar that can be printed on a A4 / Letter size paper.

Suvayo Suvai 2012 Calendar PDF Download

Diwali Marunthu / Legiyam / Postpartum Medicine
Nov 20th, 2011 by Suvayo Suvai
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Rating: 4.9/5 (11 votes cast)

An ancient, traditional, herbal, time tested home medicine that is good for all and very special for postpartum womens. Usually prepared during Diwali as we eat a lot of variety sweets and snacks.

(தீபாவளி மருந்து / லேகியம் / பிரசவித்தவர்கள் மருந்து)

Diwali Legiyam / Diwali Marunthu

INGREDIENTS:
  • Ginger – 200 gm
  • Cumin seeds– 150 g
  • Pepper – 100
  • Sitharathai (Alpinia calcarata)– 100g
  • Dry ginger (Sukku) – 100g
  • Ajwain Seeds (Omam) – 100g
  • Kanda Thippili (Long pepper) – 50g
  • Arisi Thippili (Piper) (ground) – 1 spoon
  • Elachi – 10g
  • Cinnamon sticks – 5 small sticks
  • Cloves – 10g
  • Vasambu (Accorus calamus) – 3 pieces
  • Kasa kasa (Poppy Seeds)– 25g
  • Fennel seeds – 25g
  • Ghee – 1/2 the size of above products ground and as needed
  • Honey – same as ghee and as needed
  • Jaggery – same size equal to above products ground
  • Gingely oil (Sesame) – 5 tbsp

Diwali Marunthu / Legiyam Ingredients
The ingredients photo above does not represent the actual measurement (refer to the Ingredients section)

Making the Base Powder:

  • Cut the Vasambu, Sitharathai, Arisi Thippili, Kanda Thippili, Dry Ginger in small pieces. Except Ginger, Ghee, Honey, Jaggery and Gingely Oil , sun dry all the other ingredients plus the the above cut items  individually for a day.
  • Take a kadai and dry roast the above sun dried item until golder color. Roast each of them individually.
  • Now, mix all the roasted ingredients and make them into fine powder form using a mixie. This forms the base of the Recipe. You can keep them for upto 1 year in an air tight container and use them as needed with the below process.
  • Note: The base powder can also be obtained in shops (ask for Diwali Marunthu powder).

Diwali Marunthu / Legiyam Powder
Making the Medicine:

  • Peel the skin from the Ginger and clean it well with water. Using your comfortable method extract the juice from the ginger and remove them of any impurities using a filter.
  • Add the ginger juice (atleast 1 tumbler) to a kadai and heat it for a minute.
  • Add Jaggery to it (add it in powder form). And keep mixing it and make sure not to become solid. Heat it for approx. 2-3 min until the Jaggery is melted while continuing to mix it. Make sure not to add water.
  • Once the Jaggery is melted the above mix might contain mud particles.  Take a while cotton cloth and pour the above mix, squeeze and filter it from the impurities.

Diwali Marunthu / Legiyam Preparation

  • Clean the kadai, take the filtered mix and heat again in the kadai. When the mix starts to boil (in about 2 min), add the prepared powder slowly while constantly mixing it. Keep in mind not to over boil the jiggery mix as it will form clot and become like a stone.

Diwali Marunthu / Legiyam Preparation

  • Once the mix starts to become like a paste, reduce the heat to low flame and add the ghee and gingely oil.
  • Keep mixing it.When you touch the paste and it doesn’t stick to your finger, its time to take the kadai out of the flame and keep it aside.
  • Now add the honey as required and mix it well and let it cool down.

Diwali Marunthu / Legiyam Preparation

  • After the mix has been colled down, transfer it to a bottle jar or stainless steel container.
  • Enjoy the medicine as required by eating it in small balls (grape sized) in the morning hours with empty stomach. Do not each too much as it will cause heavy bowel movement.
  • This is an excellent ancient herbal medicine for everyone and especially for post pregnancy women.
Happy Deepavali 2011 / இனிய தீபாவளி நல்வாழ்த்துக்கள் 2011 !!!
Oct 24th, 2011 by Suvayo Suvai
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Rating: 4.4/5 (11 votes cast)

இனிய தீபாவளி நல்வாழ்த்துக்கள் 2011 !!!

Rice Puttu (அரிசி புட்டு)
Oct 21st, 2011 by Suvayo Suvai
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Rating: 5.0/5 (8 votes cast)

This is the perfect Neivedhyam for God. Especially during Navrathri or any auspicious friday.

Rice Puttu (அரிசி புட்டு)
SERVING SIZE – 3 to 4

INGREDIENTS:
  • Rice flour – 1 cup
  • Turmeric powder – 2 pinches
  • Grated Jaggery – 1.5 cup
  • Cardamom – 2
  • Fried Cashewnuts – 7 nos or to taste
  • Ghee – 4 tbsp
  • Grated Coconut – 3 tbsp
  • Salt – 1  pinch
  • Warm water – 1/2 cup
PREPARATION:
  • Take a kadai and dry roast the rice flour until golden color. Let it cool.
  • Boil the 1/2 cup water and cool it down to be mild warm. Then add 1 pinch of Salt and 2 pinch of Turmeric powder and mix it well. Let it cool.
  • Slowly Sprinkle the water into the rice flour and mix it well.
  • Take a clean white cloth and add the mixed rice flour and put a knot. Bake this in the cooker up to 10-15 min. Don’t put the cooker weight. Instead you can close the stream vessel by using tumbler.
  • Once cooked, take it out and put it in a plate and let it cool. Sieve it nicely. If there are remaing lumps you can pulse it in the mixie and use it.
  • Add the cardamom powder and fried cashew nuts (u can grind half of the fried cashewnuts into fine powder and mix it).
  • Fry the coconut using ghee until golden color and mix it well in the above mix.
Making Jaggery Caramel:
  • Take a heavy bottom pan, add 4 tbsp of water and add the jaggery. After it melts, strain the impurities. Again add it into the pan and boil it until thick consistency (parupputhenkai padham).
Prep contd..
  • Slowly add the jaggery caramel and ghee into the  rice flour and mix it well using hand. Then let it cool down in room temperature.
  • Store it in a dry and air tight container.
  • Enjoy the yummy sweet.
Tip:
  • Jaggery Caramel Parupputhenkai Padham – If you dip a drop of the boiled jaggery caramel in cool water and take it out, you should be able to roll it into a ball and when dropped on a plate – it should sound like throwing a stone. This is only to test and you should never do it to the full jaggery.
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