Wednesday, January 28, 2009
Wednesday, January 14, 2009
Thursday, December 25, 2008
Traditionally decorated crib
Traditionally decorated crib at American-Ceylon Mission Church in Kiran, Batticaloa district, Eastern Sri Lanka
Traditionally decorated crib at St. Paul and St.Peter's Church in Vanthaarumoolai, Batticaloa district, Eastern Sri Lanka
Anbendra Mazhaiyile - With Lyrics and Sri Lanka East Nativity ScenesFriday, December 19, 2008
Friday special
Monday, December 08, 2008
Friday, November 21, 2008
Wednesday, November 19, 2008
Murukku
Payaththam Paniyaaram
Wednesday, October 08, 2008
Saraswathy Pooja
Saraswathy Pooja
Sunday, August 31, 2008
Wednesday, July 16, 2008
Monday, May 05, 2008
Karunaikizhangu
Saturday, April 19, 2008
Ammi
A flat grinding stone called Ammi and Kuzhavi in a house in Bamabalapitty.It is made of granite.Ammi and Kuzhavi is a common kitchen gadget of every Tamil household in Sri Lanka. It's used to grind sambols, chutneys and curry pastes.
Ammi plays an impoartant role in the rituals of a Hindu marriage, which is known as Ammi Mithiththal. The bride and bridegroom go around the sacred fire seven times known as Sapthapathi, after tying the Thaali. Then the bridegroom takes hold of the right foot of the bride and makes her take seven consecutive steps, and places the foot of the bride on the Ammi, and wears a silver ring called Minji on her second toe. The same steps are followed to wear a Minji on the left foot of the bride.It indicates she be as strong and steadfast as the stone in the face of adversity. Afterwards the couple looks at the twin star Arunthathy which represents the ideal of a married life or Thampaththya Uravu.
Ammi plays an impoartant role in the rituals of a Hindu marriage, which is known as Ammi Mithiththal. The bride and bridegroom go around the sacred fire seven times known as Sapthapathi, after tying the Thaali. Then the bridegroom takes hold of the right foot of the bride and makes her take seven consecutive steps, and places the foot of the bride on the Ammi, and wears a silver ring called Minji on her second toe. The same steps are followed to wear a Minji on the left foot of the bride.It indicates she be as strong and steadfast as the stone in the face of adversity. Afterwards the couple looks at the twin star Arunthathy which represents the ideal of a married life or Thampaththya Uravu.
Wednesday, April 16, 2008
Boiled Manioc
Tuesday, July 31, 2007
Wednesday, July 25, 2007
Aadi Koozh
Thursday, April 26, 2007
Idli & Sambar
The word idli originates from the two Tamil words - "Ittu" and "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine - Wikipedia
Sambar or sambhar (Tamil சாம்பார் (சாம்பாறு in Sri Lanka),Kannada: huli, Malayalam: സാംബാറ്, Telugu: సాంబారు), pronounced "saambaar", is a dish common in southern India and Sri Lanka, made of lentils (usually red gram, also called toor dal in North India, and thuvaram paruppu in Tamil Nadu, South India) - Wikipedia
Sambar or sambhar (Tamil சாம்பார் (சாம்பாறு in Sri Lanka),Kannada: huli, Malayalam: സാംബാറ്, Telugu: సాంబారు), pronounced "saambaar", is a dish common in southern India and Sri Lanka, made of lentils (usually red gram, also called toor dal in North India, and thuvaram paruppu in Tamil Nadu, South India) - Wikipedia
Sunday, January 21, 2007
Vadai
Vadai is a savoury Tamil snack shaped like a doughnut and made from black lentil / black lentil.
It is served as a popular light meal along with banana at eateries in all parts of Sri Lanka.
Mouthwatering vadai and payasam on banana leaf exquisitely sums up traditional Tamil mid day meal.
"Eat vada, it is very nice. Also have some sambar, you will love it," says Dr. Avul Pakir Jainulabdeen Abdul Kalam, President of India.
It is served as a popular light meal along with banana at eateries in all parts of Sri Lanka.
Mouthwatering vadai and payasam on banana leaf exquisitely sums up traditional Tamil mid day meal.
"Eat vada, it is very nice. Also have some sambar, you will love it," says Dr. Avul Pakir Jainulabdeen Abdul Kalam, President of India.
Vadai has also taken flight with the subcontinent diaspora, and its an increasing choice as finger food with restaurant goers around the globe.
Thursday, July 13, 2006
Aadi Pirappu
According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, usually falling on July 16-17, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds. The Aagamas and the Vedas ascribe no special significance to the day and so it is seen and celebrated more as a traditional festival.
Aadi is also a sacred month. The birth of Aadi itself known as Aadi Pirappu, is important and on that day special food is prepared to herald the month - the aadi kool, a porridge which is served to all who may call on that day. Together with this, Aadi Sevvaai, the Tuesdays in the month of Aadi, Aadi Puram, the Puram asterism in the month of Aadi and Aadi Amaavaasai, the Amaavaasai day in the month of Aadi, are all important days. Despite all these important days, the month of Aadi is considered an inauspicious month for occasions like weddings, housewarming ceremonies etc. [Aadi Pirappukku nallai viduthalai, Poem by Navaliyur Somasunthara Pulavar]
Saturday, June 03, 2006
Vadagam
Saturday, May 27, 2006
Saturday, January 14, 2006
Saturday, October 29, 2005
Kumbam
Friday, September 16, 2005
Panangkatti
Friday, August 05, 2005
Panangkai Panniyaram - Palmyrah Fruit Sweets
Ingredients:
Fully ripened Palmyrah fruits- 2
Sugar-250grams
Salt-to taste
Thick coconut milk-1/2 cup
White coconut oil or vegetable oil-1 bottle to fry
Steamed wheat flour-250grams
Method:
Bake the Palmyrah fruits in a very low fire or grill.
When cool,wash the fruits and remove the skin.
Break the fruit and take the seeds,and
sprinkle in little water and squeeze out the juice.
Similarly squeeze all the seeds. Then put the juice
on a muslin cloth and squeeze. Thus the pieces
of husks are removed and clear puree/juice is obtained.
Now add the steamed wheat flour, coconut milk, sugar,
salt with the juice and mix well. The batter should be thick
enough that could fall from the fingers when dropped.
Heat the oil in a deep frying pan, when the oil is boiling,
take some batter in the fingers and drop little by little in the oil.
The dropped batter will blow and get fried. Turn them with frying
spoon now and then. When they turn to a yellowish red colour,
collect and put them on a strainer.When drained,spread them on a
piece of paper to take off the oil.
Bottled Palmyrah puree is available in most Tamil - Sri Lankan/Asian and Indian Food Stores.
BON APETIT!
Monday, May 23, 2005
Vattrapalai Kannaki Amman
Temple Pongal and Kaavadi falls on 'Vaikasi Visakam', which is the 2nd Full Moon after the Tamil New Year in April, This year on May 23, 2005.
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