How To make Chili Woody Desilva
2 tb Oil,cooking
5 Onions
4 lb Beef chuck,coarse grind
5 Garlic cloves
4 tb Oregano,dried,pref. Mexican
2 ts Woodruff
1 tb Red chile,hot,ground
1 ts Cayenne pepper
2 tb Paprika
3 tb Cumin
2 ts Chipenos(pequin chiles)
4 ds Hot pepper sauce,liquid
30 oz Tomato sauce
6 oz Tomato paste
Water 4 tb Corn flour(masa harina)
1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small pl
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63 நாயன்மார்களின் கதை | 21. அப்பர் - திருநாவுக்கரசர் | Nayanars |
Appar Tirunavukkarasar Nayanar (Tamil: திருநாவுக்கரசர் Tirunāvukkaracar King of the Tongue, Lord of Language), also known as Navakkarasar and Appar Father, was a seventh-century Śaiva Tamil poet-saint, one of the most prominent of the sixty-three Nayanars. He was an older contemporary of Thirugnana Sambandar. His birth-name was Marulneekkiyar. He was called father by Sambandar, hence the name Appar.
Sundarar states in his Tiruttondartokai that Appar composed 4900 hymns of ten or eleven verses each. This statement is repeated by Nambiyandar Nambi and Sekkizhar, but only 313 hymns are known today. These hymns are collected into the Tirumurai. Within the Tirumurai, the compositions of Appar, Sundarar and Thirugnana Sambandar are collected within their own volumes, called Tevaram.
Details of Appar's life are found in his own hymns and in Sekkizhar's Periya Puranam (the last book of the Tirumurai). Appar was born in the middle of 7th century in Tiruvamur, Tamil Nadu, his childhood name for Marulneekiar. His sister, Thilagavathiar was betrothed to a military commander who died in action. When his sister was about to end her life, he pleaded with her not to leave him alone in the world.[3] She decided to lead an ascetic life and bring up her only brother. He is regarded as a divine arrival of saint Vageesar who was a great devotee and a saint at lord Sivan's Kailasam. When the demon king Ravana out of arrogance attempts to uproot Kailasam that was on his way back to Lanka, Lord Siva gently presses down the mountain with his right toe, that by itself has such a profound effect on Ravana that he nearly dies. at this point of time saint Vageesar prays to lord Siva to spare the demon so that he may be accounted for and taken to his abode by lord Vishnu to whom the demon was a servitor.
ଅଷ୍ଟମୀ ନବମୀ ପ୍ରସାଦ|Puri,Sukha Chana,Suji Halwa|Nabaratri Astami Nabami prasad|Su's Food Corner Odia
ଅଷ୍ଟମୀ ଓ ନବମୀ ର ପ୍ରସାଦ | ପୁରି,ହଲୱା ଓ ସୁଖା କଳା ଚଣା | Su's Food Corner Odia
Astami, Navmi Prasad Recipe.
Ingredients:
Chana Sabji
Black Gram (Kala Chana) Soaked Overnight - 1 cup
Water - 1.5 cup
Rock Salt - as per taste
Oil - 1 tbsp
Green Chilli(Slitted in half) - 2
Green Chilli - 2 (finely chopped)
Cumin Seeds - 1/2 tsp
Asafoetida(Heeng) - 1/4 tsp
Ginger Julienne - 10-12
Ginger Grate - 1/2 tsp
Turmeric Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Whole Coriander Seeds (Roasted) - 1 tsp
Water - 2 tsp
Coriander Leaves (Chopped) - 2 tbsp
Rock Salt(Sendha Namak) - as per taste
Dry Mango (Aamchoor) Powder - 1 tbsp
Garam Masala - 1/2 tsp
Sooji Halwa
Clarified Butter(Ghee) - 1/4 cup
Semolina(Sooji) - 1/2 cup
Mix Dry Fruits - 2 tsp
Raisins(Kishmish) - 2 tbsp
Water - 1.5 cup
Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Poori
Wheat Flour - 2 cup
Rock Salt(Sendha Namak) - as per taste
Water - 1/2 cup
Oil for frying
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