Mira's Talent Gallery @ My Hobby Lounge

A quick guide to visit and worship in Temple

2024-10-11T20:50:00.000-07:00

Going through the history of that temple, which are the devotees visited them (shaivite or vaishnavite devotees of ancient times), importance, name of the god & goddess, the architectural work related etc and connect those info while you take darshan and admire the sculptural work. Take time and visit them so that you get the complete benefit of visiting a temple. History is carved beautifully in many temples. Tgis will also save you from ignorant and fradulent guides.
Buy what you can offer to the deity as one shouldn't go empty handed when go to see God, Elders, Newborn, Sick people and Guru.
Seeing the Gopura with folded hands before entering the temple, taking the name of that god is how one should enter temple.
Never step on the small single step like stone or wooden at the entrance at temple and at home. (Devatas live there and in case of home, pitrus live there along with devatas to protect the family residing in that home. That's why pooja is done to the entrance fixture before any work. Many of us forgot to continue that worship on daily basis.)
Do namaskaram only near the flagpost (kodimaram) and not near the garbha gruha, if you happen to see some ignorant people doing it). This is because in ancient South Indian temples, poojas conducted as per the agama shastras. To get the complete benefit, it is good to follow what our ancestors had advised as they knew it better than us.
Visiting Shiva temple - first take darshan of Ganapati, take permission from Nandi for entering the main shrine and to take darshan. Of devi and then shiva. While returning, should thank him for the good darshan we haf. Vishnu temple - take permission from dwara palakas. Take darshan of devathas in prakara, then devi and then vishnu. (first visit the goddess sannidhi and then go for taking darshan of god (like reaching mother, winning her love & kindness to get attention of father).
Never stand or cross by coming in between shivaling or amba and nandeeshwar in any temple whether ancient of new one. Priests may be doing it while performing their duties but they know the prayer & rituals to ask for pardon to rectify that ill effect as they have to do so as part of their duty. It is believed that nandi blows air through his breath to swing them gently.
Never whisper anything on Nandi’s ears as it is an ignorant practise. What we pray through our mind will reach god through him.
Never clap hands etc to any bhagawan (some do for shivling and chandikeshwar) which is wrong as both of them sit in meditation and whatever noise we make only will disturb them. We should understand these basic things while we visit any temple. (Ignorantly some people clap hands or making sound using their thumb and middle finger at some deities which is wrong).
If you visit any navagraha temple, the main god (shiva) of that temple is the one to whom one should pray because all tgose navagrahas prayed and performed pooja to shiva to get rid of their problem. So we should pray to the main deity shiva for getting actual benefit and should never go to the navagraha sannadhi directly (e.g. many go directly to shanaishwar’s sannidhi in Thirunallaru temple instead of first visiting the goddess and god shiva which is wrong as Shanaishwar prayed to god shiva in that place and got rid of his problems. It is like giving our address and inviting him like ‘aa bail muje maar 😄). Approaching the right way should be the practice of wise people.
Don't encourage vendors by buying butter to throw at ancient carvings in ancient temples.
Never waste the bhasma or kumkum given as prashad in temples by priests. Never put them on idols around that temple even when you see a ignorant localite doing it. If you go as family, let one person take it and distribute among others or collect and save in containers or paper packets and take home the prashad.
Don't put any money in hundi. There are different sannadhis (sanctum sanctorum) in an ancient temple. The deity for whom there is less devotees (not crowded at all), offer dakshina on the plate to those priests.
Don't buy anything sold in the name of Prashad in any temples. A prashad should be offered to the main deity as Neivedhya which later on takes form of a prashad. A prashad can never be sold but freely distributed.
Try going to less famous ancient temples or interior village temples where you can have an one to one exclusive darshan of the main deity (god resides there where you see & feel him / her ). [Some may argue then why visit temple then, why not worship at home. But the importance of visiting temple is it is constructed in a particular measurement, balancing the positive waves and the deity in the sanctum sanctorum is invoked through Mantras using vedic chants. In a scultor’s workshop many stone carved deities may stand there. They are not worshipped. But the same idol after doing pooja, invoking the deity’s power in that stone Murti through vedic rituals, people worship it with folded hands. That peace and bliss we get after visiting a temple is because of this. Hence the entrance to sanctum sanctorum is kept less wide to regulate and channel it to devotees positioned in both sides. The power of the waves are strong hence devotees were made to stand on the sides. So we shouldn't never atand in front of the deity in any temple where we will also be obstructing the view for another devotee) Every good practise, only if observe carefully we will understand the logic behind it.]
Don't encourage special darshan queue money collection. (The HR&CE of temples in Southindia is trying to commercialise).
The local economy should be supported wisely.
other than this, whatever general practises that one follow for temple visits should be followed.

I have tried to remember and shared what I have learnt from elders. Hope it helps in future temple visits.

Have a blissful & fruitful darshan.

The Root & the Big Family Tree

2022-11-18T00:59:00.007-08:00

The Root & the Big Family Tree🌳

If a tree has to be nourished the root has to be taken care. The fertilizers & the water are fed through the root.

Our Sanathana Dharma indirectly was teaching us that and the family system of ancient India before any foreign rule, realized that and practiced it by nurturing the girl child and women in the family.

Education was nothing but art of living then. Ladies were educated, humble and brave. Ladies taught their children & girls their younger siblings, the epics , puranas in the story form which taught us art of living (the dos & dont's). Chatrapati Shivaji Raje learnt a lot from those stories listening to jijabai and followed the same when imprisoned by Aurangazeb. (Hiding in thevfruit basket). This is just a sample! There were many heroes and heroins in our land had who were nutured by their roots in the name of mothers & grandmothers. Our history instead of being made, if was dug properly, it would have been a great Treasure Hunt.

Ladies were respected thus they were kept under protection of the family, like a root.

If a man had to observe a good life the woman he married became his support system. Together they carried forward their journey by man being the bread earner and the woman an able administrator of internal & sometimes external affairs too & as a supervisor as well.

Woman was worshipped as a roopam of Shakti. When the girl was married, she was considered to be the Mahalakshmi of the house hence the practise of giving gold and other things to the bride's family by the bridegroom was practiced in the ancient India. Bhagavan Srinivasa marrying Padmavati is the proof from our ancient History. This changed when our Focus was disturbed by foreign invasions.

Because woman had to undergo a threat during invasion by some ruthless foreign rulers, who and their men abducted girls & women whether they were married or unmarried, women were kept inside home for their own safety. Safe keeping of roots.

At a later stage this took a bad shape. The very purpose of that act was forgotten and misunderstood, resulting in some men folk following things blindly by making woman uneducated, never allowed them to go out of house, etc.... they changed their focus from the dharma and considered woman inferior and weak. All these because of a generation or two had forgotten to pass on the correct knowledge to the next generation of boys & girls that a woman is a 'root of the family tree'.

If we ladies know how to carry ourselves physically and mentally like our ancestors we can build a better nation. Rani Laxmi Bai, Rani Mangamma are few known examples from our History.

A root is always under the earth, but it is important for the survival of the tree throughout its life. It keeps the tree up and tall. The importance is not felt until the root is affected. The leaves may prepare food, the trunk and branches may help transporting various things, but all these cannot happen smoothly without the proper function of a root.

It is important that every boy and girl is taught the art of living (right from this toddler phase) which is part of the life cycle of a human being. Girls should be humble but brave. We need to shift our focus from the west to the roots of sanathana dharma. If the girl child is brought up in the right way, she can become a good root to nurture a big tree - 🌳 A Big Family Tree!

Hare Krishna 🌸🙏🏻🌸

🟠May our dharma flourish and nurture every mind and thus our land.

🟠May our History be digged instead of made.

- Mira Murli

Thenkuzhal | Chakli | Murukku | தேன்குழல்

2021-11-02T09:18:00.005-07:00

A easy southindian savoury recipe using store bought rice flour.

Link to the video recipe is here :-

Kaashi Halwa | Ashgourd Halwa | Vellai Poosanikai Halwa

2021-10-31T19:47:00.004-07:00

This is a traditional sweet made using Ashgourd | Ilavan | Vellai Poosanikai | Safed Bopla | Petha. This sweet is served in Palakkad Iyer Marriage on the Muhurtam day for breakfast.

Video Recipe is here :-

Keerai Kootu - Vendhaya Keerai | Fenugreek Microgreens | Samudri Methi

2021-07-16T00:35:00.001-07:00

A lentil based (dal) dish that has the flavour of God's own Country. This dish can be mixed with steamed rice and had as a main dish and can be used an accompaniment for rice.

Most of the green leafy vegetables can be used in this recipe and also vegetables.

For vegetable kootu, recipe is here :- https://my-hobby-lounge.blogspot.com/2014/09/cucumber-curry-vellarikai-kootu-madrasi.html?fbclid=IwAR0-VcYhdhijN8eMmHZLYVPagdyxHOJVKwkUBhio2X-Qe4VZmSOsjB1BPQc

Video recipe is here :-

Mangai pachadi - Raw Mango Sauce

2021-07-02T04:41:00.005-07:00

Mangai Pachadi - a tangy, spicy and sweet preparation (Khatta Meetha Tikha) using the totapuri variety (kilimooku) of raw mango.

A simple and easy to prepare curry that goes as an accompaniment with Molagootal rice, Dosai, chapathi.

Video receipe is here:-

Rava Dosa

2021-06-23T17:00:00.002-07:00

An old recipe for Rava Dosa which I got from a mami and I am following this recipe till now. Everytime it gives me perfect Rava Dosai.

best chutney that go with it is hotel style Onion Chutney- recipe is here : https://youtu.be/bCeLCzyuA4o 1. The batter should be watery. 2. The tawa should be on low flame after pouring the batter. 3. After pouring batter on tawa, wait for few seconds then pour oil around. that helps giving crispy Dosa.

Video recipe is here:-

Rasam without rasam powder

2021-06-22T17:00:00.001-07:00

This is a famous Rasam recipe in our family loved by all age groups. An authentic rasam recipe without using rasam powder. When we start giving rice to a child, this rasam is what is mixed along with cooked Toor dal and mixed with rice. This has its own flavour unlike the regular rasams. This can be had like a soup, as a side dish to Dosa and one of the main dish with cooked rice.

Video recipe is here:-

Adai - lentil pancake

2021-06-21T17:00:00.002-07:00

Adai - a lentil based pancake that is coarsely ground and cooked crispy is a traditional tiffin item of the state of Tamil Nadu.

It can be used as a freshly ground batter or fermented one. Both ways it tastes good.

Video recipe is here:-

Aloo Pyaz Parantha

2021-06-20T17:00:00.001-07:00

Aloo Pyaz Parantha, the stuffed indian bread with potato onion masala combo inside.

Video recipe is here:-

Perfect Paratha Making Tips here - https://youtu.be/ktYQ2g5taS0

Aloo Parantha Video - https://youtu.be/ktYQ2g5taS0

Kasuri Methi - How to store and use - Tips

2021-06-20T09:03:00.005-07:00

Kasuri methi is a flavouring spice used in northindian cuisine to enhance the flavour of the gravies and subzies.

In TV cookery programmes chefs rub Kasuri Methi in between their palms, powder and add to gravies in powder form. when we buy Kasuri Methi and try like the Chef it will not crumble. in a kadai, on low heat, roast Kasuri Methi for few seconds till they turn Crisp. Colour shouldn't change. then transfer it to a plate, crush using fingers and store in an air tight container. because it is roasted, it enhances the flavour of the recipe in which it is used. when to Add? - when you Saute`, while adding spice powders like turmeric powder, add required quantity of this roasted & crushed Kasuri Methi to get enhanced super flavour in the gravies and subzies you make. when you Saute, the flavour fills your kitchen and make the preparation aromatic.

Video tips is here:-

Salsa

2021-06-19T10:11:00.005-07:00

Salsa is a Mexican Accompaniment that goes well with tortilla chips (Nachos) , burritos etc.

An easy and tasty version of that is shared as a video recipe in my YouTube channel.

I have used coriander leaves instead of Cilantro. You may check the description box below the video for more info.

Dal - Dhaba Style

2021-06-02T19:30:00.001-07:00

Dal as I mentioned in my earlier post about Lemon Dal | Khatta Dal is prepared in different style in different region of this great nation "Bharat".

Sharing a dal that is served for meals in Dhabas which is slightly watery and yummy. There is a small change in the cooking process which gives it a unique flavour.

Video recipe is here :-

Lemon Dal | Khatta Dal

2021-06-01T19:30:00.001-07:00

Dal is a common Indian Recipe that goes with plain rice. It is prepared in various ways in different regions. There is a variety of preparation using the lentils and I am sharing here one such unique recipe which my mother used to prepare with the flavour of Lemon.

Video Recipe is here

Okra Stir Fry | Vendaika Upperi

2021-05-31T19:30:00.001-07:00

Ladies Finger (Okra | Vendaikai | Bhindi) is a Indian vegetable that has a sticky nature. In this video along with stir fry recipe, I have also shared the procedure of how to cook them without much change in their colour and intact (without breaking).

To Brinjal and Ladies Finger (Baingan and Bhindi) always add salt at the end in stir fry recipes so that they don't get mushy or sticky.

Kasuri Methi - How to store and Use to get nice flavour & taste in curries and subzies

2021-05-30T19:30:00.001-07:00

Kasuri Methi is a dried herb used in North Indian Cooking as a flavour enhancer. It is used in many restaurants in dishes like Aloo Gobi, Palak Paneer, Pav Bhaji, Methi based (Fresh Fenugreek leaves), Tandoori Marinations etc.

The store bought kasuri Methi (Dried Fenugreek Leaves) are usually not crisp but little soft though they were dried. In TV shows, we see chefs crushing the kasuri methi leaves in between their palms and adding it as a powder into their recipes. But the store bought ones as they are not crisp, they usually cannot be crushed to powder.

Shared two tips in my receipe video link given below on how to crush the Kasuri Methi and store it for ready usage and also to add in what stage to get that enhanced flavour in northindian curries & subzies.

Aloo Pyaz Parantha

2021-05-29T21:58:00.004-07:00

A stuffed indian bread! In the stuffing, Boiled Potatoes and finely chopped onions with other spices and herbs are used, filled inside the base dough and rolled into thick breads and cooked on tawa in ghee or oil.

Aloo Pyaz Paratha video recipe is here :-

Palak Paneer (Restaurant style) - without cream

2020-09-24T17:30:00.001-07:00

Palak Paneer the famous spinach based gravy with cottage cheese dish is an excellent combo for Roti / Phulka like Indian breads and Plain & Jeera Rice.

I have shared the vide recipe to the same in my Youtube Channel Mira's Akshaya Patram. Link is here :-

How to clean and store Green Chillies for upto 4 weeks in Fridge

2020-09-23T18:30:00.000-07:00

I have shared the method I follow to clean and store Green Chillies fresh for upto 4 weeks in fridge. The video for the same is available in my Youtube CHannel Mira's Akshaya Patram. Link is given below :-

Molagaipodi - 2 (Special) for Idli

2020-09-23T08:43:00.001-07:00

I have already shared my Molagapodi recipe for Idli, Dosai, etc. with special ingredient. This one is another special one which doesn't even require oil and a tasty version which was used by a cooking expert mami whom we know. Her podis are always excellent and she shared this secret recipe with us. Ingredient may be known to you but the method is special.

The video recipe of the special molagapodi is here in my youtube channel "Mira's Akshaya Patram" :-

Tips for Cooking Sadhya easily for Onam

2020-08-28T02:22:00.009-07:00

Season's Greetings to all!

#tipsforonam

Video tips is here -

As Onam is approaching, I thought of sharing my tips to an easy cooking for sadhya which may be helpful to the beginners and those who want to organise their work.

Though I was doing everything traditionally.... Making fresh on the festival day, I have started to simplify my labour on certain special days like onam, yet celebrate the festival with same spirit with variety of vibhavams (dishes).

1. No dish is repeated. i.e. no 2 Thorans, no 2 payasams etc to keep it simple yet a sadhya! Anyway too many dishes as feast for eyes are already there in the Menu viz., Thayir Pachadi, Olan, Avial, Kootucurry, Erisery, Thoran, Pazha Noruku, Inji Puli, kaalan,Varathuperi , Sarkara upperi, Achaar, etc. Idea is not filling the leaf but presenting yummy perfect dishes for eyes & taste buds to satisfy the soul of the eater. You may plan as per your preference.

2. Making the menu list.

3. Shopping list for veggies, coconuts, papadom, banana leaf etc as per the Menu

4. I grate the coconuts in advance and store it in freezer. I transfer them to fridge section a day before. Setting curd for thayir pachadi and curd usage a day before.

5. Frying papad, making Inji Puli, Ada for palada pradhaman, the previous day. The ada pieces, i store them in fridge in a closed bowl containing water.

6. Soaking dal (lentils/paruppu) in the morning, pressure cook and keep them ready

7. Pressure cooking veggies to crisp & colourful texture one by one and transferring them to appropriate vessels.

8. Grinding masalas one by one and adding them to the right vegetables one by one.

9. Tadka one after another (common tadka in large quantity).

10. Pressure cook payasam till milk caramelise. My mother in law taught me this method which saves lot of time and labour yet same pinkish kurukal payasam.

Cooking gadgets viz Pressure Cookers (2, 3 and 10 Litres) are very helpful. I also have a mortar and pestle to powder masalas of small quantities.

My general shopping List for Onam

1. Elavan (Ashgourd) - for sambar, olan, avial

2. Maththan (Pumpkin) - for kootu kari, avial

3. Payaru (Long Beans) - for thoran, avial and olan

4. Chena (Elephant Yam / Suran) - for Eriserri, Avial, kaalan

5. Cucumber - for Thayir pachadi

6. Carrot - for avial

7. Beans - for avial

8. Raw Mango (for Aviyal and Manga curry)

9. Padavalanga (Snake gourd) - for avial

10. Milk for Payasam (Amul Taza also tastes good for Payasam preparations) and setting for setting Curd.

11. Coconut Milk / Coconut Milk Powder

12. Ginger, curry leaves, green chillies, Coriander Leaves

13. Cowpeas (Payaru dhaniam)

14. Coconut Oil for cooking

15. Coconuts

16. Banana Leaf for serving

17. Sarkara Upperi, Varathupperi, Papadom

18. Tomatoes (For Sambar, Rasam)

19. Nendran Pazham and Cheru Pazham

The above list is just an example. You can make your own list as per your preference.

Serving :- Each item has its place on the banana leaf. I have listed them in the photo from Server's point of view.

Serving method - Items and their place on the leaf - From Server's point of view

Wish you all a very Happy Onam!

Mahaperiyava - acrylic on paper

2020-08-19T01:37:00.001-07:00

Hara Hara Shankara

Jaya Jaya Shankara

Today I woke up 4.30 am and I couldn't sleep anymore as Mahaperiyava's thoughts occupied my mind. So ,with his blessings andabke to transfer his thoughts to a paper....

....

A sunset

2020-08-18T08:17:00.002-07:00

Acrylic on Paper... A evening where the shine mellows down and everything looks picturesque...

Aloo Parantha

2020-06-08T07:41:00.000-07:00

Aloo Paratha - Potato Stuffed Indian Bread - is a common breakfast dish in western and northern India. Stuffed parathas is interesting to eat. Generally accompaniments are Curd | Butter | Pickle | Green Chutney | Onion Salad Parathas can be made soft (As shown in the video) or with Crisp Crust. To get crisp crust, just use more oil or ghee and low flame to cook.

Video recipe with tips for Perfect Paratha Making is shared in my Youtube channel "Mira's Akshaya Patram". Link is here :-

Cabbage Molagootal

2020-06-07T07:39:00.002-07:00

Molagootal is a vegetable lentil curry that is cooked in parts of Kerala belonging to Tamil Brahmin's Cuisine, who has settled in Kerala for generations.

A no onion, no garlic, sathvic recipe.

Sharing with you the recipe of Molagootal using Cabbage.

The use of Urad in this recipe varies in every home. Some roast and add it to the coconut masala, some add in temepering and some doesnt use it for vegetable molagootal like me but only to Keerai Molagootal using greens. I have already shared the keerai molagootal recipe. The link is here :- https://my-hobby-lounge.blogspot.com/2012/06/keerai-molakootal-greens-gravy-for-rice.html

Video recipe for this Cabbage Molagootal is available here:-