Good Morning Wishing you all a very happy and prosperous Vishu / Varsha Pirappu / Happy New Year
Have a nice day BSS <http://www.blogger.com/rearrange?blogID=3884083117643488041&widgetType=HTML&widgetId=HTML7&action=editWidget> Vishu is the New Year of Malayalis - it is the astronomical or zodiac New Year in Kerala and is observed on the first day of the Malayalam month of 'medam.' In 2010, the date of Vishu is April 15. Historically the festival is closely associated with the agrarian economy of Kerala - a state is the southern part of India. The highlight of the festival is Vishukani, Vishukaineetam and Vishubhalam. Please note that in 2010, Medam 1 is marked on April 14 but Vishu is celebrated on April 15. This is because the Surya Sankramana takes place late on April 14. The Vishu day celebrations begin with the 'Vishukani.' 'Vishu Kani' is the first auspicious thing that people see on the day and this takes place during the Brahma Muhurta or ideally between 0400 hrs and 0600 hrs. The 'Vishukani' is usually prepared on the night before the Vishu day. Immediately on awakening from sleep, people close their eyes and proceed towards the place where Vishukani is placed. This is known as Kani Kanal - kani means 'that which is seen first.' <http://2.bp.blogspot.com/_OrPiYD1RcAs/Sbi1cH6j3xI/AAAAAAAAD8w/CTygzM8e3k4/s1600-h/Kerala-Vishu.jpg>Vishukani consists of rice, kasavu mundu (traditional cloth of Kerala), gold, silver, coins, mirror (usually Aranmula Kannadi or mirror with a tail), cucumber, mango, jackfruit, coconut, banana, and Kanikonna (yellow flower known as Indian Laburnum). The Vishukani is exhibited in an 'urali' - a traditional vessel of Kerala. It is placed in front of an idol or portrait of Lord Krishna. Traditional Kerala lamp is lit near it. Then, the eldest member in the family gives 'Vishukaineetam' to the family members. The Vishukaineetam is usually coins but nowadays people also prefer other expensive gifts. Hindus then worship at nearby Sri Krishna temples. Vegetarian food, consisting of traditional Kerala fare, is prepared on the day and includes the mouthwatering 'payasam.' >From an astrological point of view, Vishu is of immense significance. The day >and night are of equal duration on the Vishu day (12 hours). 'Vishubhalam' or >the predictions for the next year is read on the day. The preparation for next agricultural season begins on the Vishu day. Earlier, farmers used to plough the land on this day and it was referred as 'Vishupootu.' It must be noted that Vishu is not the first day in the regional solar calendar followed in Kerala. The Malayalam Calendar begins in Chingam (August). Vishukani, or Vishukkani, is an assortment of auspicious things that is viewed when one opens one's eyes on the day of Vishu festival. 'Kani' means 'that which is seen first.' And Vishukani, that which is seen first on Vishu, is an indispensable part of this Kerala festival. Vishu is the Zodiac New Year in Kerala. The list of auspicious items varies from region to region and most often depends on the availability of the item. How to arrange Vishukani <http://4.bp.blogspot.com/_OrPiYD1RcAs/R_9SXAPSf6I/AAAAAAAABlg/9BgwrEAK5T0/s1600-h/vishukanni.jpg>Ashtamangalyam, eight auspicious things, are a must for Vishu. This includes: * A large vessel called Uruli made of panchaloham - five metals - or normal Uruli or clean tray. * Tamboolam - Betel leaves * Akshatam - a mixture of rice and turmeric * Dharu cheppu - Kumukumam in a small container * Grantham - Book usually Bhagavad Gita * Darpanam - Mirror usually Aranmula kanadi * Ambaram - Cloth - A nice clean traditional Kerala mundu (Kodi mundu) * Kramugam: Betel nut The Ashtamangalyam is common in the arrangement of Vishukani in various regions. * Next most important item on the list is the Kanikonna, a yellow color flower found throughout Kerala during the Vishu season. Most people are ready to give a miss to most items in the long Vishukani list but not the Kanikonna. It is a must for all people. Fruits and Vegetables * Mango fruit along with its small branches and leaves * Two or more Coconuts with its branch (Thenga Kula) * At least two Cashew nuts along with small branches and leaves * Small jackfruit (idichakka) * Pineapple * Golden colored cucumber (Kani Vellari) * Bananas * And other fresh vegetables Metals * Gold * Coins * Nirapara (A measuring vessel filled with un-husked rice) * Kindi (A traditional vessel with a tail used to keep water) Those people who do not have an uruli usually use any clean tray. The auspicious items are kept in front of an idol of Lord Krishna. The items are either placed in an uruli or sliver plate. Items that don't fit into the tray or uruli are placed nearby. Traditional Kerala lamp - Nila Vilakku - is lit. In some places the traditional Kerala mundu is made into a fan shape and is inserted in the Kindi. The mirror is also inserted in it. The Vishukani is arranged on the previous night. Usually the eldest female member in the family sleeps in the room in which the Vishukani is prepared. She wakes up early in the morning and lights the lamp (between 4 am and 6 am). She then closes the eyes of each person in the family and guides each person to the Vishukani. After the Vishukani, the eldest member in the family distributes the Vishukaineetam - a coin. <http://www.blogger.com/rearrange?blogID=3884083117643488041&widgetType=HTML&widgetId=HTML7&action=editWidget> The Tamil New Year, Varsha Pirappu or Puthandu, is observed on the first day of Tamil month Chithirai, the first month as per traditional Tamil Calendar. Chitirai 1 is an auspicious day for Tamil speaking people in India (Tamil Nadu) and across the world, especially in Sri Lanka, Singapore, Malaysia and South Africa. In 2010, the date of Varsha Pirappu or Tamil New Year is April 14. It must be noted here that last year, the Government of Tamil Nadu had officially made Pongal, the Tamil New Year<http://www.hindu-blog.com/2008/09/change-of-tamil-new-year-from-first-day.html>. But Varsha Pirappu or Puthandu is marked on Chithirai 1 in most Tamil Calendars. A major highlight of the Tamil New Year is the viewing of 'Kanni' - meaning auspicious things. Legend has it that viewing auspicious things on this day will bring good fortune throughout the year. After viewing the Kanni, it is time for a ritualistic bath. After the bath, it is time to draw the 'Kolam' or Rangoli (Tamil New Year Kolams<http://www.hindu-blog.com/2008/04/tamil-new-year-kolam-designs.html>). The 'kolam' is believed to bring good fortune to the famil members. Then, the doorways are decorated with mango leaves. After this the family assembles for prayers. The prayers begin with the lighting of the traditional lamp (kuthu vilakku). The lamp is placed next to a brass bowl with a short neck, which contains water and is decorated with mango leaves - called the niraikudum. Then, it is time to head to the nearby temples to seek the blessings of the Gods. In some temples, people gather to listen to the Tamil Panchangam, which contains the predictions of the coming year. Varsha Pirappu, the Tamil New Year day, observed in the month of Chithirai is observed or celebrated mainly by viewing 'Kanni,' reading or listening to Tamil Panchangam (New Year Predictions) and by eating the nevadiya neem leaf pachadi. The list of what to do on Tamil New Year day varies from region to region and from community to community. Things Needed * New clothes for the family * New Year Panchangam * Neem leaves and Neem flowers * Usual fruits used for Pujas * Usual Flowers * For Kanni - viewing of auspicious things in the morning of New Year - Gold, silver, jewelry, mirror, new clothes, new calendar, bananas, arecanut, betel leaves, raw rice, coconuts, fruits, vegetables and other newly harvested farm products. To Begin * House is thoroughly cleaned and doors and windows are decorated with festoons - especially leaves of mango. * After bathing, the eldest female member in the family starts the Puja arrangement. * Kolam or Rangoli is drawn; the Vilakku kolam<http://www.hindu-blog.com/2008/04/tamil-new-year-kolam-designs.html> is the preferred one during the New Year. * If new clothes are distributed to family members, then it is arranged in front of the deity. * Neem leaf Pachadi is prepared. It is basically a mixture of jaggery, chillies, salt, neem leaf or flowers and tamarind. It symbolizes that life is a mixture of sweet and sour. * In places where Kanni is viewed, an elderly member guides others to the view the arrangement of auspicious things. This arrangement is usually done on the previous night. * In other places, all members wake up and take bath and receive new clothes. The Puja The most important puja on the day is the Panchanga Puja. Some people also perform the Navagraha Pooja. * For Panchanga Puja, the latest Panchangam is placed in front of the deity in the Puja room. * It is then anointed with chandan (sandalwood paste), kumkum and turmeric paste. * Some flowers are placed on the panchanga. * A simple puja and aarati is performed for the deity. * The neem leaf pachadi is eaten on empty stomach. * People then wish friends and relatives - puthandu vazhthugal. After the Pooja, the Panchangam is read especially the predictions for the next year. People who do not perform the Panchangam puja perform a simple puja. Some people prefer to listen to the Panchanga padanam held in temples. The menu for the day usually consists of food made from fresh vegetables. Green banana and jack fruit preparations are a must in many families. Sweet includes any one or two variety of payasam. Some families perform tharpanam (remembering the dead ancestors and other rituals) on the day. A feast or Vishu Sadya follows after the bursting of firecrackers to greet the New Year. Kaalan Ingredients ? Raw Bananas or Yam ? Green chillies - 6 ? Turmeric powder - 1/4 tsp ? Chilli powder - 1/2 tsp ? Coconut - 8 tbsp ( grated) ? Cumin seeds - 1/8 tsp ? Mustard - 1/2 tsp ? Fenugreek ? a pinch ? Red chilli (whole) - 2 ? Thick yogurt - 1 cup ? Curry leaves - a few ? Oil and Salt - to taste Preparation Cook the vegetable with 3 green chillies, turmeric powder, chilli powder, water and salt. When done mash it using a spoon. Grind coconut with the remaining green chillies and cumin seeds. Add to the cooked vegetable and heat to boil. Turn off the flame. Add yogurt and mix very well. Season with mustard seeds, curry leaves, fenugreek and whole red chillies. Serve with Rice. Thoran Ingredients ? Green Beans (1lb) ? Onion (1 medium - Optional) ? Garlic (2 Coves) ? Coconut - Grated (1 Cup) ? Cumin Powder (1 Tsp.) ? Red Chili Powder (1/4 Tsp.) ? Turmeric Powder (1/2 Tsp.) ? Oil (2 Tbsp.) ? Mustard seed, red chili, curry leaves for seasoning Preparation Cut beans, onion and garlic. In a frying pan, season oil, mustard seed, red chili and curry leaves. Add the beans and onion. Add turmeric powder, cumin powder and chili powder. Cover and cook. If the beans are very dry, sprinkle some water. Once it is half-cooked, add the grated coconut and chopped garlic. Mix well. Serve with Rice. Avial Ingredients ? 2lb Vegetables (Drumsticks, Eggplant, Yam, String beans, Raw Banana, Ash gourd, Carrots, Zucchini, Squash cut lengthwise) ? 1/2 teaspoon Turmeric powder ? 1/2 teaspoon Red chilli powder ? 6-8 nos. Green chillies ? 2 large Onions ? 1 cup Grated coconut ? 1 tablespoon Tamarind paste (or ? cup beaten sour yoghurt) ? 2 tablespoons Oil ? 5-6 nos. Curry leaves Preparation Peel and cut the vegetables into 2 inch long strips. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste. Boil some water and add vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes. Heat oil in a small pan and add the curry leaves. When the leaves change color pour over the cooked vegetables. Serve hot with rice and pickle. Erisseri Ingredients: Chana dhal ? cup Green unripe banana 1 Finely ground Black Pepper ? teaspoon Turmeric powder ? teaspoon Red chili powder ? teaspoon Salt to taste Fresh or frozen grated coconut ? cup Cumin seeds a pinch (Blend the coconut and cumin seeds to a fine paste using very little water) Oil 2 tablespoon Mustard seeds 1 teaspoon Dried Red chili pepper (broken to pieces) 2 Curry leaves 5-6 sprigs Grated coconut ? cup Preparation Clean and wash the Chana Dhal. Add the dhal to 2 cups of water in a cooking pot, cover it with a lid and cook over medium heat. Do not over cook to the point that the dhal is a paste. Cut the peeled banana in to ? inch cubes. Wash and place them in a cooking pot. Add 2 cups of water, black pepper, chili powder, Turmeric and salt. Cover with a lid and heat it up. Stir in between and see that the banana cubes are cooked. Now add the cooked dhal and mix well and boil for a few more minutes. If required add small quantities of hot water to prevent the contents from burning. Add the coconut-cumin paste to this and continue heating till it comes to a boil. Stir the contents occasionally for uniform cooking and to avoid burning. Remove from stovetop. Heat up a saucepan and when it is hot and dry add the oil. Now add the Mustard seeds to the oil and cover the pan with a lid to prevent splattering. Once the seeds start popping, add red chilies, curry leaves and ? cup grated coconut and stir with a wooden spoon. Continue until the grated coconut turn golden brown in color and an aroma is released. Add this seasoning to the prepared Erriseri and mix very well. Cover with a lid. Paalada Pradhaman Ingredients: Ada ? pieces of dried rice flour cakes(available at Indian stores) I packet Whole milk 5-8 cups Sweetened Condensed milk (14 oz can) - ? cup Sugar 1-1 ? cup Cardamom powder 1 teaspoon Ghee ? cup Raisins roasted in Ghee Cashews broken and roasted in Ghee 1 tablespoon- Preparation Wash the Ada and add this to 4 cups of boiled water and turn off the stove. Drain the water after 20 minutes. Heat up a heavy bottomed pot and add 2 tablespoon ghee. Transfer the softened Ada to the ghee and heat and stir for 3-5 minutes. Add milk and cook the Ada at medium flame. Stir occasionally and bring it to a boil. Reduce the heat and simmer this for about 45 minutes stirring to prevent the Ata sticking to the bottom and burning. Now, add ? cup condensed milk. Stir well. Add ? of the sugar and mix well. Taste and add the remaining sugar, to the desired sweetness. Let it simmer, stirring constantly, for 10 more minutes. Turn off the stove and let this stand in the cooked vessel for a couple of hours. Stir the contents in between to prevent a creamy layer forming on top. When the paayasam is cooled down, add the Cardamom powder and mix. Add the Raisins and broken Cashew nuts roasted in Ghee to the paayasam. DISCLAIMER: Notice : This e-mail and any attachments may contain information which is confidential to the addressee and may also be privileged. If you are not the intended recipient of this e-mail, you may not copy, forward, disclose or otherwise use it in any way whatsoever. If you have received this e-mail by mistake, please e-mail the sender by replying to this message, and deleting the original and any printout thereof. -- You received this message because you are subscribed to the Google Groups "BETTER PERSONALITY GROUP" group. To post to this group, send email to better_personal...@googlegroups.com. To unsubscribe from this group, send email to better_personality+unsubscr...@googlegroups.com. 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