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Thursday, December 17, 2015

MARGAZHI MONTH PRASADAM RECIPES


CLICK ON THE PICTURES FOR RECIPES
Tirukoshtiyurtirumalaichamba AkkaravadisalKalkandubhath  Kadambasadham  Vadai
Dadhiyonnam Vennpongal Iyengarpuliyodharai pulikachal  Kadambam(Iyengar special) 
Payasam Paladapradhaman Neiyappam Ellorai Kuthiravalipanankalkandubhath Lentilskhichri Milagorai Melkotepuliyogare gojju Aama vadai Sakkarai pongal Appam Mixed fruit panchamirtham Ulundhorai Bandi Tiruppullanipaalpayasam Coconutrice Lemonrice

Wednesday, November 25, 2015

POTTUKADALAI URUNDAI


INGREDIENTS:

Pottukadalai (Roasted gram) - 2 cups
Crushed Jaggery - 1 cup
Cardamom powder - 1 tsp.

Water - 1/2 cup
Ghee - to grease the hand




METHOD:

Keep pottukadalai in sun until crisp. 


Heat a pan, dissolve the crushed jaggery in water, strain without any impurities. Pour the jaggery water in the pan, and make a soft ball consistency syrup. (Check here for the sugar syrup consistency) . Add cardamom powder and pottukadalai to the syrup. Mix well. Switch off the stove. Grease your hand with ghee and shape to equal-sized balls when warm. Scoop with a tablespoon to get equal-sized balls. Crispy pottukadalai urundai is ready for offering to deepalakshmi.

Sunday, November 22, 2015

EASY AND QUICK DEEPAM ARRANGEMENTS FOR KARTHIGAI - VIDEO



For a very quick. easy and hazzle-free deepam arrangement during karthigai festival, see the above video which is self-explanatory. A quick note again.
1. Make a semi-thick paste of chandan and kumkum and keep ready. Keep 2 ear-buds ready.
2. Dip the wicks in oil, squeeze lightly and keep ready.
3. Dip ear-buds in the paste and apply chandan, kumkum for the lamps.
3. Place 2 wicks in a lamp, pour little oil in each lamp.
4. Your lamps are neatly ready to be lit without any spilling.

Some more tips:
1. Soak new earthen lamps in water for about 5 to 6 hours two days before and dry it.
2. Cut small squares from newspaper and keep under the lamps. 
3. Dry roast pori to get crispier urundais.
4. Keep butter paper between each layer of pori urundais to avoid sticking to each other.

HAPPY KARTHIGAI :)



Saturday, November 7, 2015

COCONUT LADOO

How to make coconut ladoo, coconut ladoo recipe, Coconut ladoo with condensed milk


While cleaning my book shelf, I found this easy-to-make coconut ladoo recipe. About 33 years back, I had preserved a small pamplet from milkmaid with some interesting recipes in it. This ladoo needed only 3 ingredients, dessicated coconut, milkmaid and ghee. But I added cashew powder and cardamom powder to my choice. It takes only 5 minutes to make this recipe.

INGREDIENTS:

Desiccated coconut powder - 250 gms (I used grated coconut - 2 1/2 cups)
Condensed Milk (Milkmaid) - 1 tin (400 gms.)
Ghee - 1 tsp.
Cashew powder - 2 tablespoons
Cardamom powder - 1/2 tsp.

METHOD:

Powder cashews. Grate coconut.

Dry roast grated coconut in a kadai without browning. You can skip this if using dessicated coconut. (Reserve 2 tablespoons of this coconut, mix with cashew powder and keep aside to coat the ladoos.)

Add condensed milk and cardamom powder. Mix well. Ensure medium flame and keep stirring until it forms a dough. Switch off the stove. When warm, grease your hands with ghee and shape into equal-sized balls. Roll the balls in coconut-cashew mixture. Coconut ladoos are ready. Store in an air-tight container.

NOTE:

If the mixture cools, it will become sticky and it will be difficult to shape. So shape while warm. Grease your hands with ghee while shaping.

MICROWAVE PALKOVA / MICROWAVE THIRATTIPAL / CONDENSED MILK THERATTIPAL

MICROWAVE PALKOVA. MICROWAVE THIRATTIPAL, CONDENSED MILK THERATTIPAL
Picture courtesy: My daughter

Thirattupaal / Therattipaal is a tasty sweet passed down through generations. Some families have a tradition of making therattipaal for diwali. This is an easy way of making it with condensed milk, in a microwave oven. It will be ready within 10 minutes. The traditional method of making therattipal with step-wise instructions can be hovered in the headers. 

INGREDIENTS:

Condensed milk (Milkmaid) - 1 tin
Thick curd - 2 tablespoons
Ghee - 2 tsp
Saffron - few strands
Warm milk - 1 tsp.

METHOD:

Soak saffron in a teaspoon of warm milk.

Mix condensed milk and curd in a large microwaveable glass bowl (NOT micro-safe plastic bowls) (I use borosil bowls). Microwave high for 3 minutes. Take out stir well, add saffron with milk and ghee, mix again and MW high for another 2 minutes. Take out, stir well and MW high again for 2 minutes. Give a standing time of 5 minutes and mix well.

NOTE: The timing differs depending on one's MW oven, so the mixture becomes grainy in 1 or 2 minutes extra or soon. Stir each time you take out and MW to get the desired consistency. 

Monday, November 2, 2015

NIPPATTU

NIPPATTU, HOW TO MAKE NIPPATTU, CHEKKALU

NIPPATTU, HOW TO MAKE NIPPATTU, CHEKKALU

Nippattu is a spicy and crunchy snack of Karnataka. Rayalaseema and Karnataka are famous for Nippattu. This is slightly different from Thattai of Tamil Nadu and Chekkalu of Andhra Pradesh. There are many variations of nippattus. Try this for Deepavali and enjoy the festival.

INGREDIENTS:

Rice flour - 2 cups
Skinned peanuts - 1 tablespoon
Coarsely powdered skinned peanut - 2 tablespoons
Roasted gram (Pottukadalai) - 1 tablespoon
Powdered pottukadalai (roasted gram) - 1/3 cup
Dry red chilly (coarse flakes) - 2 tablespoons
Curry leaves - few
Asafoetida - 1/8 tsp.
Salt - to taste
Oil - to deep fry

METHOD:

Powder chillies coarsely and soak in a ladle of water. Chillies can be added according  to your spice levels.

In a wide bowl mix all the ingredients, add a spoon of  hot oil and mix well. Add water little by little and knead to form a soft pliable dough.

Shape into equal sized balls. Grease a plastic sheet with oil, place a  ball in it, cover with another greased plastic sheet and press with a flat bottomed cup. Flatten it to slightly thick circles. Do not flatten it too thin. Flatten all the balls like this. You can also flatten the balls with your hand OR roll the dough to big circle and cut with a dabba lid to get even sized nippattus. 

Heat oil in a kadai, and slide the flattened balls gently in oil. Now ensure medium heat of oil. Flip on both sides and deep fry until golden brown. Drain in a paper towel. When cool store in an airtight container. 


Spicy and crunchy Nippatus are ready. 

Thursday, October 29, 2015

AVAL MIXTURE / POHA CHIVDA

AVAL MIXTURE, POHA CHIVDA, HOW TO MAKE AVAL MIXTURE, HOW TO MAKE POHA CHIVDA

Generally, the ingredients for mixture or chivda is deep fried in oil. This is a simple, guilt free, low fat version of aval mixture. Using ghee enhances the flavour. You can also use oil instead of ghee. 

INGREDIENTS:

Thick aval pori (poricha aval) - 4 cups
Roasted peanuts - 2 tablespoons

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee / Oil - 1 tablespoon

METHOD:

Buy thick aval pori (the one which you get for karthigai pori urundai). Sieve well without any sand. OR take a clean muslin cloth, put aval pori in it and slightly swing the cloth so that the mud sticks to the cloth. Remove the aval, dust the cloth and repeat until there is no mud.

Heat ghee in a pan. Add curry leaves and roast a bit. Now add peanuts, turmeric powder, chilli powder and hing. Give a quick saute and add aval pori. Simmer the stove and mix well until poricha aval / roasted poha gets coated well with all the spices and turns crisp. Crispy, light and guilt free aval mixture /poha chivda is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can also be added. 

Tuesday, October 20, 2015

BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

HOW TO MAKE BHEL PURI RECIPE, HOW TO MAKE BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

As I said earlier in my masala puri post, the chat vendors in Coimbatore / kongu region, make distinct chaat varieties. The bhel puri and masala puri is served with a ragda gravy. I am sharing this for the foodies out here and to those who miss Coimbatore chaats. 

INGREDIENTS:


For gravy:
Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste


For Bhel Puri:
Mini puris - 20

Chilli powder  - a dash
Pori (puffed rice / murmura) - 3 cups
Sweet chutney - 1 teaspoon
Green chutney - 1 tablespoon
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped, optional)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup

HOW TO MAKE BHEL PURI RECIPE, HOW TO MAKE BHEL PURI (COIMBATORE STYLE / KONGU STYLE)

METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.
Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. The gravy is ready.


HOW TO SERVE?: 

Keep all the ingredients ready before serving. 

Take a big, easy to mix bowl, add puffed rice, roughly crushed mini puris, a dash of chilli powder, sweet and green chutneys, a ladle of gravy and mix well. If using onion, add chopped onions also. Transfer it to a plate and again pour a ladle of gravy on top of it.  Garnish with finely chopped cilantro, grated carrot and sev. Serve hot.

Tuesday, October 13, 2015

ALOO PALAK /ALOO PALAK SABZI / VRAT KE ALOO PALAK

ALOO PALAK, HOW TO MAKE ALOO PALAK,ALOO PALAK SABZI, VRAT KE ALOO PALAK

This is a simple, yet healthy subji with 
sautéed spinach and potatoes.  There are two versions of this, dry curry and gravy. The punjabi version of this recipe has onion and ginger garlic paste. But my version is a NO ONION NO GARLIC RECIPE, yet tasty and aromatic. It is an easy subji which goes well with phulka, poori and rice. 

INGREDIENTS:


Potatoes - 4 medium - sized 
Palak / Spinach - 1 bunch
Cumin seeds - 3/4 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder- 1/2 tsp.
Coriander powder - 1 tsp.
Ginger green chilli paste - 1 tsp.
Asafoetida - a pinch
Oil - 2 tablespoons
Salt - to taste

METHOD:

Boil, peel and cut potatoes. Wash palak and chop roughly.

Heat oil in a pan, add cumin seeds and when they sizzle add turmeric powder, ginger chilli paste, hing, chilli powder and coriander powder. Give a quick sauté and add the palak. When it wilts, add potato, salt and mix well. Cook covered for 5 minutes. Stir in between. Serve hot with poori, chappati or rice.

Tuesday, October 6, 2015

POMEGRANATE JUICE

POMEGRANATE JUICE, HOW TO MAKE POMEGRANATE JUICE

Pomegranate juice contains high antioxidants which protects the heart and reduces cholestrol. It prevents anaemia and is extremely beneficial for pregnant women.

INGREDIENTS:

Pomegranate -  2
Chaat masala - a generous pinch 
Sugar - to taste
Honey - 1 tablespoon
Mint leaves - few 

METHOD:

Cut pomegranate into two and tap on the top with a ladle. This is an easy way of taking out the seeds. Add a cup of water and blend it in a mixie alongwith mint leaves. Strain well.  Add sugar, chat masala and honey. Mix well until the sugar dissolves. Serve chilled.

NOTE: Sugar and honey can be added to suit your tastebuds. The seeds can be dried to make anardhana. 

Tuesday, September 29, 2015

PALAK POORI / PALAK PURI

PALAK POORI, PALAK PURI, HOW TO MAKE PALAK POORI

INGREDIENTS:

Wheat flour (atta) - 2 cups

Palak  - 1 bunch (Approximately 3/4 -1 cup of puree)
Green chilly - 1
Salt- to taste ( I used 1/2 tsp.)

Oil - to deep fry
METHOD:

Clean palak and take out the leaves. Discard the stem. Blanch (Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it  alongwith green chilly and salt to a puree.


Take an easy to knead bowl, put in the atta, palak puree and mix it to a stiff dough. Add very little water if necessary. Knead well. 

Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to pooris. (Oil for frying will be very clear if the dough is flattened with oil). Alternatively you can also dust with flour, but oil will not be clear.

Meanwhile, heat oil in a pan and when hot, drop the rolled poori gently into it. When it puffs up, turn it to the other side. Serve hot with tomato thokku or any bhaji of your choice. 

Sunday, September 27, 2015

CABBAGE MEDHU PAKODA / CABBAGE PAKODA

CABBAGE MEDHU PAKODA, CABBAGE PAKODA

A NO ONION NO GARLIC RECIPE but tastes similar to onion pakoda. Suitable for vrat days. It is crispy outside and soft inside and hence called medhu pakoda. Medhu in Tamil means soft. 

INGREDIENTS:

Cabbage - 1 cup (tightly packed)
Gram flour - 1 cup
Rice four - 1/3 cup
Cumin seeds - 1/4 tsp.
Green chillies - 1 (finely chopped)
Curry leaves  - a sprig
Red chilli powder - 1/2 tsp.
Salt - to taste
Hing  - a generous pinch
Oil - to deep fry

METHOD:

Chop cabbage roughly, add little salt and keep it aside. After 10 minutes, mix well and squeeze out the water. Discard the water.  Mix all other ingredients, add water little by little and make a thick batter.  Mix well. Heat oil. Take a small portion from the batter and drop it gently into the oil. Ensure medium heat of oil and put 5 or 6 in a batch. This depends on how much oil you heat. Likewise, do with the rest of the batter. Flip on all sides until golden brown. Serve hot with tomato ketchup or chutney. 


Monday, September 21, 2015

MILLETS AND OATS KARA PANIYARAM / MILLETS KARA PANIYARAM

MILLETS KARA PANIYARAM RECIPE, MILLETS KARA PANIYARAM

MILLETS KARA PANIYARAM RECIPE, MILLETS KARA PANIYARAM

INGREDIENTS:

Oats - 1/2 cup (dry roasted and powdered)
Roasted rava - 2 tablespoon
Grated ginger - 1/2 tsp.
Green chillies - 2 (Finely chopped)
Chopped cabbage - 1/4 cup
Coriander leaves - 2 tablespoons(finely chopped)

Hing - a generous pinch
Salt - to taste
Oil - to fry

To soak and grind :
Red rice aval (poha) or thick poha - 1/3 cup
Varagu OR any millet - 1/2 cup
Gram dhal - 1/4 cup
Tur dhal - 1/4 cup
Moong dhal - 1 tablespoon
Dry red chillies - 2

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 1 tsp.
Curry leaves - 2 tsp. (
roughly chopped)


MILLETS KARA PANIYARAM RECIPE, MILLETS KARA PANIYARAM

METHOD:


Dry roast and powder oats. 

Soak together for 3 hours and coarsely grind the items given in "To soak and grind". Add all other ingredients. Temper with the given ingredients. Mix well.

Heat oil in a "paniyaram mould", pour the batter to 3/4th of the holes. Ensure medium heat. Cover with a lid for 2 minutes. When the bottom portion is light brown in colour, flip with stick or spoon to the other side and cook until golden brown on both sides. Repeat the procedure for the rest of the batter.

Serve hot with chutney or ketchup.


NOTE: Mixed vegetables and onions can also be used. 

Saturday, September 19, 2015

ELLORAI

ELLORAI , HOW TO MAKE ELLORAI

INGREDIENTS:

Cooked rice - 2 cups
Ellu podi - 3 teaspoons
Mustard seeds - 1/4 teaspoon
Salt - as per taste
Curry leaves - few
Ghee - 2 tsp.

METHOD:


Make ellu podi as said here.


In a kadai, heat ghee add mustard seeds and allow it to splutter. Then add curry leaves. Add this to the cooked rice. Add salt, Ellu podi
and mix well. Ellorai is ready. This rice is made during purattasi (tamil month) saturdays and on maavilakku day.

Wednesday, September 16, 2015

VAZHUKKU KOZHUKATTAI / KALLU KOZHUKATTAI / KAL KOZHUKATTAI

Forgotten food, forgotten indian  food, How to make kallu kozhukattai, How to make vazhukku kozhukattai

My grandma makes this traditional recipe. You can say this as a forgotten food, as I never came across this recipe anywhere while browsing and thought of sharing this traditional recipe with all. It is a big hit in our home. This is a spicy kozhukattai. As the name suggests, this tasty vazhukku kozhukattai will be sticky and semi gravy. 'Kal' in Tamil is stone and coloquially called 'kallu'. So, this is named as 'kallu kozhukattai' as it is stone sized and stone shaped. It is also called 'vazhukku kozhukattai' as it is sticky, slips in the mouth and easy to swallow. It is different from neer kozhukattai and kanji kozhukattai. I had asked my amma for this recipe long back and also took notes of it, but I did not make it till now. Recently my mother gave me the recipe and said, 'Un blogla idhai podu, munnellam pillaiyar chaturthikkum pannuvaa' meaning 'you post this is your blog, earlier this was done during ganesh chaturthi also'. 

INGREDIENTS: 

Idli rice - 2 cups
Toor dhal - 1/2 cup
Dry red chillies - 5 or 6
Grated coconut - 2 tablespoons
Asafoetida - sundakkai (turkey berry) size
Curry leaves - 3 sprigs
Salt - to taste
Water - 5 cups + little more

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/4 tsp. 
Split urad dhal - 1 tsp.
Dry red chilli - 1
Curry leaves - few

METHOD:

Soak rice, dhal and chillies for 3 hours. Add very little water and grind to a very fine, smooth, thick paste alongwith salt and other ingredients. The batter should be as thick as possible. Anyway, little water should be added to grind fine, so wrap the batter in a clean towel to absorb excess water. The batter will now be like a dough. It should be easy to shape balls and should not stick in your hands. Pinch small balls out of the dough and keep ready. The balls need not be very perfect, shape roughly like balls. The consistency should be like the below picture.


Forgotten food, forgotten indian  food, How to make kallu kozhukattai, How to make vazhukku kozhukattaiForgotten food, forgotten indian  food, How to make kallu kozhukattai, How to make vazhukku kozhukattai
Collage pictures taken by my sister

Meanwhile, in a deep vessel or cooker, pour water and allow it to boil. Put about 10-15 balls in the boiling water for a batch. Do not put it in the same place, put it scattered in water. Initially, it goes to the bottom and when cooked it floats on top. Stir in between. Now put the next batch of 10 balls. Do not take out the previous batch of balls. Repeat the procedure until all balls are done. Keep some more hot water also ready. If necessary, you can add it. The whole mixture will become glossy and the kozhukattais when pressed will be slightly hard. This is the consistency. The kozhukattais should not be too dry or too watery. The correct consistency should be like this. Temper with the given ingredients.
Serve hot or warm. Vazhukku kozhakattai / Kallu kozhakattai is ready.

NOTE: While boiling in water the salt and spice reduces, so add little more to the batter or according to your spice levels.

Tuesday, September 15, 2015

A COMPLETE GUIDE ON VINAYAGA /GANESHA CHATURTHI CELEBRATION

HOW TO CELEBRATE GANESHA CHATURTHI, GANESHA CHATURTHI RECIPES, VINAYAGA CHATURTHI RECIPES

Lord Ganesha is the God of knowledge, wisdom, prosperity and good fortune. Ganesha is called Vinayagar and also as Pillaiyar in Tamil Nadu. Vinayagar is worshipped by everyone, before starting any new work in any field. Vinayaga chaturthi or Pillaiyar chaturthi is an important festival of Hindu religion. The festival falls on the fourth day after new moon in the Tamil month aavani. It is celebrated to welcome Lord Ganesha on his birthday and is celebrated by Hindus around the world. This festival is celebrated in in India with great enthusiasm and devotion. This festival is also known as the Ganesha Chaturthi or Vinayaka Chavithi. On this day Ganesh idols made of clay are worshipped in all homes. It is known as 'kaliman pillayar' in Tamil. People pray with full devotion and faith and throng to Ganesha temples and pray HIM to get knowledge and wealth and worship 'Ekadanta'. Pray Ganesha with faith and devotion and HE will remove all the obstacles in your life.

How to celebrate?

On the previous day, clean the pooja items, lamps, idols if any. Apply chandan, kumkum to the idols, lamps, wick them and keep ready.

Soak fistful of rice for 2,3 hours and grind to a fine paste. Dilute it to a semi- thick solution. This is called 'izhai kolam maavu' which we make during festivals to put kolam.


Mango leaves for thoran.

Things to purchase and arrange:

Garlands with cotton wick, a small vastram (pillaiyar towel), poonal for pillaiyar, chattar(decorative small umbrella), flowers, fruits preferably guava and vilampazham (wood apple), coconut, betel leaves, betel nuts, erukam poo OR erukam poo garlands, arungampul. These will be available in plenty in the market on the previous day. You can shop for it. Also keep ready turmeric powder, kumkum, sandal powder, camphor, incense sticks, gingelly oil or ghee for lamp. These will always be available at home. If not, shop for it too. Put 'izhai kolam' in wooden planks. Things can be arranged according to the rituals done in one's home. However, even if one cannot afford to buy and celebrate in an elaborate manner, it is enough just to chant and pray with full devotion and faith.

Some people do gowri pooja on the previous day. On the day of Vinayaga Chaturthi, wash and put kolam in the frontyard. Take head bath early in the morning, wear clean clothes, clean the pooja room or the place where the idol is to be kept, put a kolam and keep the 'kaliman pillaiyar' on wooden planks (put kolam on the plank too) or raised platforms. Put poonool and tie vastram to the earthen idol. Decorate with chandan and kumkum. Decorate with garlands, erukam poo (don't know the English name, google for it) and with "Bermuda grass" known as arugampul in Tamil. 



HOW TO CELEBRATE GANESHA CHATURTHI, GANESHA CHATURTHI RECIPES, VINAYAGA CHATURTHI RECIPES
HOW TO CELEBRATE GANESHA CHATURTHI, GANESHA CHATURTHI RECIPES, VINAYAGA CHATURTHI RECIPES

In some houses, the idol is given a bath with pure water and then decorated. Some do abishekam also. Some do Ganapathi homam. Aval pori with jaggery and coconut pieces are also made for homam and prasadam.


HOW TO CELEBRATE GANESHA CHATURTHI, GANESHA CHATURTHI RECIPES, VINAYAGA CHATURTHI RECIPES

Pray to Ganesha /Vinayaka by chanting mantras, and devotional songs. Tell vinayagar agaval, or any slokas on Ganesha and do archana with flowers and guava leaves. 

Various dishes are cooked for offerings. Modakam is known to be HIS favourite sweet and is the main dish made on this day.  Arrange neivedyams, tamboolam and fruits in pooja room. Offer Modakam, ladoo and all other neivedhyams after doing pooja to Pillaiyar and finally take aarathi.


HOW TO CELEBRATE GANESHA CHATURTHI, GANESHA CHATURTHI RECIPES, VINAYAGA CHATURTHI RECIPES

However, these are procedures done as per family traditions and many books are available in stores as to how to perform the pooja. The slokas can be googled and books are available in stores as well.


Do punarpooja the next day with a payasam and do the visarjan  in a well or river. In Tamilnadu, people take the kaliman pillayar from their homes and keep in the temple near the peepal tree vinayagar. 

For neivedhyam: Click the recipe name for  recipe links. Various dishes are cooked for offerings. In North India, Karanji, ladoo, barfi and pedas are made. In Tamil Nadu, the offerings are as follows:

Pachai arisi idli 
Aval pori with jaggery and coconut (for Homam and prasadam)
Sadham(rice)Nei(ghee), paruppu,