kullanulagam

just on the eve of V inayagar puja decided to make sweet appam. i did some study from the internet and am sharing the recipe for all of you here. Ingredients  2 Cup of Rice 1/2 Cup of Jaggery 1 Banana 2 pcs of Cardamom Procedure Soak the rice for 1 hour and then drain the water Grind the rice without adding much of water Add Jaggery to the grounded rice Slice the Banana into small pieces for the ease of grinding Add the cut pieces to the grounded rice and jaggery. Grind the cardamom seeds to fine powder and grind them again. Take the Deep Fry Vessel  Use Ladle and take the grounded mix to put in the oil. Turn it other side as it turns golden brown and even the other side turning into the same color. The Sweet Appam is ready to serve. Hope the journey was interesting and have fun.

INGREDIENTS Small potatoes – 2 0 Onion – 1 Tomato – 1 to 2 Curd – ½ cup Red chilli powder – 2 tsp Coriander powder – 1 tsp Garam masala powder – 1 tsp Turmeric powder – 1/8 tsp Ginger garlic paste – 2 tsp Coriander leaves,chopped – 3 tblsp Lemon juice from 1/2 of a lemon Salt as needed Oil – 1 tblsp To roast & grind Onion – 1 Black cardamom – 1 Cloves – 2 Jeera – 1 tsp fennel – 1 tsp Cashews – 10 To temper Oil – 1 tblsp Cinnamon ...

Ingredients : Potato - 2 Nos Tofu - 1 Cup Cauliflower - 1 Cup Cabbage - 1 Cup Green Chilly - 2 Nos Coriander - a small bunch Asaefotida powder - Pinch Flour Besan or Maida - 1 Cup Red chilly powder - 1/2 tbsp Oil for frying Butter (ghee) - 1 tbsp Salt - 1/2 tbsp How to make vegetable kebab : Boil, peel and grate Potato. Grate Tofu also. Finely Chop Coriander Leaves and Green Chilly. Grate both the Cauliflower and Cabbage. Heat oil in a pan and fry both Cauliflower and Cabbage with asaefotida powder. After frying for few minutes, add Potato , Tofu , Green Chilly and 1/2 tsp Salt and cook until the water dries up. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a batter by mixing flour (besan or maida) , 1/2 tsp salt, Red Chilly Powder and 1 cup water. Heat oil in a pan. Dip all the balls in Flour batter and deep fry them until they turn golden brown. Serve them hot.

Eggs / Muttai - 3(boiled and cut into halves) Onion / Vengayam- 1/2 onion(finely chopped) Red chillies / Vetha Mulaka - 5 Coconut / Thenga Thuruviyathu - 1/4 cup (shredded) Cumin / Jeeragam - 1tsp Garlic / Poondu - 1 small pod Turmeric powder / Manja Podi -1/4tsp Curry leaves / Karuveppalai - as needed Mustard seeds / Kadugu -1tsp Fenugreek Seeds / Vendhayam -1/4tsp Urad dal / Kalla Paruppu - 1/2tsp Coriander leaves / Kothamalli for garnishing. Method Hard boil the eggs and shell them.Cut them into halves and keep it aside. Grind coconut,red chillies,garlic,jeera into a fine paste. Heat oil in a pan and fry mustard,vendhayam,urad dal. Now add curry leaves and onion and fry till onions are gloden brown. Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates. Pour this gravy into the eggs and garnish with coriander leaves. After this it is ready to serve and will definitely leave your mouth watering beyond doubt.

Perur Patteeswaraswamy temple built by Karikala Cholan is located 7 km west of Coimbatore near Noyyal river. Coimbatore has many temples out of which the Perur Patteeshwara Swamy temple is the most popular one. The temple upholds huge statues. The significance of Perur temple in earlier days is unfolded in the poetic creations of Arunagiri Nather and Kachiappa Munivar. Lord Shiva is the presiding deity of this temple who is known as ‘Patteeswarar’ and his consort Parvati is known as ‘Panchanayaki’. The idol in the temple is believed to be ‘Swayambu Lingam’ (self emerged). This temple was built by Karikala Cholan and later many other rulers also added to this temple's brilliant and exemplary architecture as we would like describe in terms of todays construction. Huge Pillars which forms the standards of those days. This temple was even attacked by Aurangazeb and seemed to have left the temple unscathed which is rather very unusual for his kind of nature like in other places. In resp...

Ø Combine the brown sugar and almond oil in a bowl and blend with a hand-held mixer. Blending instead of mixing will give your sugar soap a luxuriously, creamy texture. Ø Add the liquid body wash, oats and vanilla extract to the blended brown sugar and almond oil. Whip all of the ingredients thoroughly together until they become creamy in texture. Ø Transfer the sugar soap mixture to a plastic container, using a rubber spatula. The container should have a secure lid to keep the sugar soap fresh and free of contaminates. Ø Remove a small amount of the sugar soap from the container and apply to a shower puff. Lather, wash and exfoliate your skin with the puff and follow up with a cool rinse. Ø Store the sugar soap in the container, inside your refrigerator. You can store your sugar soap for up to 2 weeks. After that, discard it and blend up a new batch. Contents to be used Ø 1 cup of brown sugar Ø ½ cup almond oil Ø ½ cup of unscented body wash Ø ¼ cups of oats Ø ...

No area of the hospital requires more careful control of the aseptic condition of the environment than does the surgical suite. The systems serving the operating rooms, including cystoscopic and fracture rooms, require careful design to reduce to a minimum the concentration of airborne organisms. The greatest amount of the bacteria found in the operating room comes from the surgical team and is a result of their activities during surgery. During an operation, most members of the surgical team are in the vicinity of the operating table, creating the undesirable situation of concentrating contamination in this highly sensitive area. Operating Rooms. Studies of operating-room air distribution devices and observation of installations in industrial clean rooms indicate that delivery of the air from the ceiling, with a downward movement to several exhaust inlets located on opposite walls, is probably the most effective air movement pattern for maintaining the concentration of contamination a...