Among the months - I am Margazhi"

Lord Krishna says in the Bhagavad Gita: Among the twelve months in a year, I am Margazhi. “mAsAnAm mArgasirso ‘ham” [Chapter 10 Slokam 35]

Brhat-sama tatha samnam Gayatri chandasam aham

Masanam marga-sirso ’ham rtunam kusumakarah

The most beautiful month in the Tamizh calendar! Lord Krishna says that he is the month of Margazhi from which one can imagine the beauty and sanctity of this month. The holy star Mrigaseersha combined with the Pournami thithi is the birth of the great Margazhi month. Among the 12 Tamil months, Margazhi brings the spring season.

Sriman Narayanan is called with various thiru Naamams. 12 ThiruNammas - (Kesava,Narayana  etc)  are considered very special. And these 12 thiru Naamams denotes 12 Tamil months. Out of these 12 thiru Naamams, Kesavan is considered to be the greatest and divine Naamam and this Naamam - Kesavan is related to the Margazhi month. This also explains the greatness of Margazhi month.

On all the thirty days of this month, Thiruppavai Pasurams will be rendered in the early morning in all temples and houses. Adhyayana Utsavam for 21 days (10+10+1) will also be held during this month by rendering holy scriptures (Four thousand Divya Prabhandam Pasurams) at 108 Divya Desam including Sri Rangam and many other Vaishnava Sthalams). The month is also of great significance in the SrIrangam Sri Ranganatha Temple. Apart from the Vaikunta Ekadasi, the SrIrangam temple during the month witnesses the Pagal pathu and Rapathu –  chanting of 4000 Divya Prapadham

Pavai Nombu, also known as Margazhi Nonbu, is observed in Tamil Nadu during Margazhi masam or Margali month. It is said that Andal performed Pavai Nonbu to merge with Sri Ranganatha (Lord Vishnu).

The Pavai Nonbu observed as per the Thiruppavai verses illustrates the desire of the jeevatma to merge with the paramatma. All the austerities performed in this regard are part of the sharanagati performed by Andal to Lord Ranganatha. Andal's thirty songs contain the cardinal principles of Vaishnava dharma during the month of Margazhi. Vaishnavas sing these songs to bring peace, prosperity and Divine Grace.

The first five stanzas provide an introduction to the main theme, its principle and purpose. According to Andal one should give up luxuries during this season. Sincere prayers to the God would bring abundant rain and thus prosperity. Offering Lord Krishna fresh flowers would expiate sins committed earlier and those that may be committed in future.

In the next ten stanzas she describes the importance of community participation. She invites her friends to gather flowers. She essays the ambience at her village, the chirping of birds, colorful blossoms, the musical sound of butter-churning, herds of cattle with tinkling bells, the sounding of the conch from the temple.

She visits each household and awakens all her friends to join her for a bath in a nearby pond. She also praises the incarnations of the Lord. The next five stanzas describe her visit to the temple accompanied by her friends. She desires to render Suprabhata gently to wake up the Lord. The group appeases the temple guards, enters the temple and recites prayers extolling the parents of Lord Krishna and begging them to wake up Krishna and Balarama. Then they approach Neela Devi, the consort of the Lord, to have a Darshan.

The last nine stanzas are on the glories of the Lord. On receiving his blessings Andal lists her demands; milk for the vrata, white conch, lamps, flowers, and rich costume and jewellery, plenty of ghee and butter. The concluding stanza is an envoi identifying her as the daughter of Vishnucittar who made this garland of 30 pasurams and says those who recite with devotion will have Lord’s blessings.

This Margazhi month has another specialty also. This month is considered and should be considered as the divine and highly spiritual month because in all the other months, there are lots of festivals and happy occasions fall. The main reason why there are no festivals in this month is mainly because of mind and soul should completely think only towards the Perumal and this is the only month in which all the 30 days should be dedication towards the Perumal. This is the main reason why no festivals are done during thing month, as this month is highly sacred and divine.

There is also a scientific meaning, which explains the greatness of the Margazhi month. During this month, the ozone layer will be lowered a little bit and because of this, any disease will reduce and gives a healthy body. 

Margazhi Bhajanai & Unjavrithi

Margazhi is known for its bhajanai early morning and people also do unjavrithi. People go in groups singing in praise of God.

The Tamil Margali Masam, or Margazhi Month, is the month of Bhakti and Music. Elders and music lovers also visit to the Sabhas in the evening to   listen music, attend dance programmers and other cultural activities throughout Margazhi. This month is familiarly known as Margazhi Maha Festival.

All in all, Margazhi is a lively month right from temples early morning to the kutcheris late evening!

Koolam

Margazhi is known for lovely kolams. People decorate the entrance of their homes with decorative kolams and rangolis

Margazhi  Prasadam Recipes are:

Prasadam for Thiruppavai days  source (http://anudinam.org/2012/12/16/prasadams-for-tiruppavai-days/)

VennPongal                                                    Sarkarai Pongal
                                                                                       12,16,18,23,24,29th days)
(All 30 days Prasadam)

                                                                      


Dahi Annam                                                         Akkaraadisal
(16,24,27,28,29th days Prasadam)               (Kudarai  Pasuram)

                                     


Akkaraadisal 2                                               Puliyodharai
(Kudarai Pasuram)                                         (  7,16,27,29th days)

                                  

Appam                                                     Unniappam
(30th day Prasadam)                                   (30th day Prasadam)

                                  

Masala Chai (Spiced Tea)

Tea is drunk in many countries of the world, and each one has its own particular ways for preparation and service. Tea can be served hot or cold. India produces and consumes more tea than any other country in the world, except for China, including the famous Assam tea and Darjeeling tea.

In India, chai is available from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in freshly fired earthen cups that are discarded after use. It is also a family tradition in India to welcome your guests with cups of chai .Each family has their own recipe and preparation method..

This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It's not as milky as the chai often sold at American coffee bars. To make it richer, add more milk and sugar to taste.

Darjeeling teas are light and refreshing but they do not hold up well to strong spices like cinnamon and ginger. A simple cardamom infusion works well with Darjeeling teas. Nilgiri teas accept flavoring easily and work well for iced chais. Assam has a much more robust flavor and work well for strongly spiced hot chais. Green teas are also used but they do not hold up well to strong spices and must not be boiled or steeped for more than 3 minutes or you will end up with a bitter brew. If you need to avoid caffeine then you have a few options. Decaffeinated teas generally do not have the robust flavor that chai needs. A decaf breakfast blend will offer the best flavor. Another zero caffeine option is Rooibos, an herbal tea that is readily available.

Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.My Friend Mayura makes very tasty chai. Thanks Mayura for the wonderful tip.

Cold "chai"

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or non-dairy creamer) mixed in a blender and topped with whipped cream.

Ingredients:

A deep dish container

Water                              – ¾ cup

Whole milk                     – ½ cup (No other milk can be substituted (if you really want the taste of real chai))

Black tea                          2 tbsp. (Tetley ‘s loose tea I am using it)

Sugar                                to taste

Masalas:

 Grated Fresh ginger           1 tsp

Cloves                              2no

 Green Cardamoms             3 nos

cinnamon Powder               a pinch

Method:

• In a mortar, crush the cloves, cardamom pods and pepper.
• Take a small saucepan, add water, crushed masalas, sugar, fresh grated ginger and bring to a boil. Add tea leaves and let it boil one more minute.
• Remove the pan from the heat, cover and keep aside for  5 minutes.
• Take another sauce pan, add the milk and sugar to the pan and bring to a boil . Let it boil in simmer heat for few more minutes.
• Remove from the heat and add the strained tea. Cover and let sleep for 3 minutes.
• Stir the chai, strain it into am warmed teapot or directly into teacups.
• Enjoy with cookies and evening snacks.

 Note:

• DO NOT USE GREEN  LEAF TEA, IT WILL RUIN THE TASTE.
•  Always use fresh ginger (powder or prepackaged cannot be substituted)
• Optional items:  You can use fresh green soanph powder (green dried, not roasted)
• For those who prefer to drink chai without milk, the portion is replaced with water.

Kootu Curry

Madappalli provides you a simple and delicious Kerala dish. . This curry is very famous  in Malabar side.  I made this curry with two vegetables only. You can add any variety of vegetables in it and make this  curry. (You can use Snakegourd, carrots, yam etc.)

Ingredients:

 Raw Banana – 2 no

Black Chenna – ½ cup

Grated Coconut – ½ cup

Jeera – ¼ tsp

Turmeric Powder – ¼ tsp

Crushed Black Pepper -  1 tsp

Salt to taste

Seasonings:

Coconut Oil – 2 tsp

Mustard Seeds – ½ tsp

Grated coconut -

Curry Leaves – few

Red chilies – 2 no

Method:a

•  Soak the Chenna overnight.
• Cook the Chenna with little salt in a pressure cooker. Keep aside.
• Chop the banana in medium size cubes. Cook it in a little water, turmeric powder, black pepper and salt.a
• Grind together cumin seeds and grated coconut.
• Mix together the chenna and the cooked banana. Mix 1 tsp. of coconut oil in it.
• Now mix the grounded coconut in it.
• Cook it in low flame for few minutes.
• Heat the oil, add all seasonings and fry , add to the curry.
• Serve hot with rice.

Coconut Rice

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing.".

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. If you want to know more about coconut health benefits, Please see the link http://www.coconutresearchcenter.org/

This rice an exciting combination of coconut and plain white rice. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. Freshly grated coconuts are also available widely in frozen form mainly in the Asian stores. All these processed form of coconut tastes good, but nothing would beat the fresh coconut taste.

Ingredients:

Uncooked Basmati rice                            – 2 cups

Freshly Grated Coconut                         – 1 1/2 cups

Water                                                – 2 1/2 cup

Salt                                                   to taste

Sugar                                                  ½ tsp.

Seasonings

Coconut oil                                     – 2 tbsp.

Kashmiri red chilies,                          4 whole

Mustard seeds                                – 1 tsp.

Chenna dhal                                  – 1tbsp

Peanuts                                           – 3 tbsp.

Chopped Green chilies                     –  2 tsp.

Chopped ginger                              – 2 tbsp.

Curry leaves                                  – 1 stem

Garnish

Ghee                                           – 1tsp

Whole Black Pepper                      – 5 no

A handful of cashewnuts                   to garnish (optional)

Coriander leaves

Method:

• Cook basmati with water and leave it to cool.
• Heat the oil   in pan. Add mustard seeds now and wait for them to splutter.
• Then add peanuts, Chenna dhal  on it and fry till they turn golden color.
• Now add chopped green chilies, ginger, curry leaves and the grated coconut.
• Sauté on medium /low heat for about 2 minute.
• Add the rice and salt, sugar to the coconut mixture and mix well
•  Fry cashews in the ghee.
• Garnish with fried cashewnuts bits. 

Tips: You can add chopped carrots and  frozen green peas  on it.

Kaarthikai Dheepam Festival

Rows of agal ViLakku in front of every house... this is the image that at once comes to mind when we think of Kaarthikai Dheepam - the festival of lights that is celebrated throughout Tamil Nadu during the month of Kaarthikai (November-December).

Kaarthikai is essentially a festival of lamps. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Kaarthikai.

At homes Kaarthikai Dheepam greetings and Kaarthikai Dheepam wishes are exchanged amongst family and friends. Females prepare colorful Kaarthikai Dheepam .It is only after the 'Deeparathana' (worship ritual) that the lamps are moved to all the parts of the house and lit to create the dreamy look that enchants everyone.

Vishnu dheepam is also observed as Kaarthikai dheepam by Sri Vaishnavas.Vishnu temples are decorated with Dheepam. Vishnu dheepam is celebrated in SrIrangam temple, Parthasarathy temple and Varadaraja temple. The three Mudhal AzhwArs lit their own lamps in the first verses  of their respective ThiruvanthAdhis and had a cosmic vision of The Lord with Piratti. 

I read  the beautiful article about Karthikai deepam in Anudinam.org. Please see the link

http://anudinam.org/2011/12/10/kaarirul-agartum-karthigai-deepam-dec-10th-2011/

Kaarthikai recipes 

Peanut Urundai                                         appam
                                      

Vadai.                                                      Unni Appam                   

                                   

 kunnuku                                             Unniappam

                   

Peanut pakodas

Peanuts/groundnuts are a favorite time pass for many of us. Peanut pakodas is a very popular and lip-smacking snack from South India. Masala peanuts are the delicacy of Tamilnadu. I often prepare it and serve it as snacks for tea. It’s an easy recipe and you will love it.

I invariably make them in large batches, but the challenge is not making them, it's trying not to eat them all at once! Try this with cashews or almonds too.

Ingredients:

Raw peanuts                       – 2 cup

Corn flour-                             1 cup

Rice flour                              – 1 cup

Red Chili powder                   – 1 tsp

Hing                                  – ¼ tsp

Salt                                  – to taste

Oil                                    for deep frying

 Method:

• Mix the corn flour, rice flour , red chili powder, Asafetida(Hing), peanuts and salt. Sprinkle very little water and mix well. Keep aside for 30 minutes.
• Heat the oil in a large wok or skillet over medium-high heat.
•  A small bit of batter dropped into the hot oil bubbles and rises to the top immediately. Then add the batter-coated peanuts, piece by piece (or by the handful), adding as many as the wok can hold at one time.
• Deep fry the peanuts in hot oil till they turn crispy and golden brown color.
• Repeat with the remaining peanuts. Transfer to paper towels to drain the excess oil. Let cool and store in an airtight container and serve as a snack.

Brinjal Gothsu

All Madurai hotels used to serve steaming hot blobs of ghee laden Venn Pongal with spicy Brinjal Gothsu. This combination always works as the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. Gothsu is an easy, tasty side for Pongal/Dosa and Idli.

INGREDIENTS:

Long Japanese Eggplant                - 1 no OR small Brinjal – 6 no

Moong dhal                                  – 5 tbsp.

Turmeric powder                          – a pinch

Tamarind                                   – a small lemon size

Tomato                                     – 1no (Chopped finely)

Sambar Powder                               - 2 tsp.

Hing                                              - ½ tsp.

Salt                                               to taste

 Seasonings:

Mustard seeds                                     – 1 tsp.

Cumin seeds                                   – 1/8 tsp.

Curry leaves                                   - 2 tbsp.

Cilantro                                          to Garnish.

Method:

•  Wash and dice the Brinjal into 1’’ cubes. Chop tomatoes finely. Keep aside.
• Soak tamarind in water, extract the juice and make 1 cup of tamarind water.
• Cook green gram dhal along with a pinch of turmeric powder and keep aside.
• In a kadai put the oil. When it is hot add mustard and cumin seed. When it pops up add asafetida powder, curry leaves and fry for seconds.
• Now add tomato pieces and cook till the tomato is mushy. 
• Now add Tamarind juice,diced eggplants, Sāmbhar powder, and salt and mix well.
• Cook on medium flame till the vegetable is soft. Then add the cooked dhal. Stir well and allow boiling for few minutes.
• Garnish with chopped cilantro leaves and serve hot with Venn Pongal.

Note:

• Some people make this Gothsu without adding dhal. In such case, if you find the Gothsu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the Gothsu while boiling.
• Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
• You can also use mixed vegetables (carrots, peas , potatoes) and make this Gothsu.