Urad Dal Dosa/ Black Urad Dal Dosa/ Azhagar Koil Dosa/Azhagar Dosa – Temple Prasadam
We are in the last week of our Mega BM, 3 weeks just zoomed past us! ! Yeah, I heard […]
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Delicious Veggie food, an easy way to anyone's heart
Tag: Traditional offering
Raw rice Idly – Idly using Raw Rice – Varalakshmi Vratham Recipe/Vinayagayar Chathurthi Recipe
Varalakshmi vratham is around the corner,apart from Kozhukattai, vadai and payasam, raw-rice idly is also offered as neivedhiyam.. Usually, south-indian […]
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Panchamritham/Panjamritham – Pazhani Malai Prasadam
The last recipe for the Temple Prasadam theme, i bring you Panjamritham. Panjamritham literally means 5 amritham(elixir). It is combination […]
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Thiratipaal/Palkova – Srivilliputhur Andal koil Prasadam
Srivilliputtur/Srivlliputhur is one of the popular 108 Divya Desam(Lord Vishnu’s abodes) and also the birthplace of two of the most […]
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Kalkandu Panagam/Rock Candy and Cardamom flavored water – Nanagainallur Narasimhar Temple Pradosha Prasadam
For the last week of this month’s BM, i took the theme of Temple Prasadam. The traditional offering in Temples. […]
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Kuthiraivaali Kali – Thiruvadirai Kali using Barnyard Millet/Samo/Jhangora/Jhangore
Today is Aarudra Darisnam, the longest night of the year and also the day when Lord Shiva performs his Cosmic […]
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Vinayagar Chathurthi Recipes
A Very Gappy Ganesh Chathurthi to all of you. Here is a collection of neivedhiyam/offerings from my kitchen to yours. […]
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Ellu Kozhukattai – Vinayagar Chathurthi Recipe
Tomorrow is Vinayagar Chathurthi, thank god it is Friday!! Oh yes, it is weekend here and i get to concentrate […]
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Thiruvadirai Kali and 7-Kari Kootu – Using Pressure Cooker
Today is Aarudra Darisanam, a shaivite festival celebrated on the full moon day on the tamizh month of margazhi(December-January),also considered […]
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Vellam Puttu/Steamed Rice Flour Sweetened using Jaggery – Navrathri Neivedhiyam
Vella Puttu/Steamed Rice flour, sweetened using Jaggery. A Traditional Neivedhiyam/Offering done during Navrathri Friday. All these years, i have made […]
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