Kolam by Aaradhya

 Rangoli is a beautiful and traditional art form of India. It is an ancient art form that has been passed down from generation to generation. Rangoli involves making intricate designs on the floor using colored powders, flowers, or rice grains. It is a popular form of decoration during festivals and special occasions. The word “rangoli” is derived from the Sanskrit word “rangavalli”, which means a row of colors. The art form is also called “Kolam” in Tamil Nadu, “Alpana” in West Bengal, and “Muggu” in Andhra Pradesh. Different regions of India have their own unique style of making rangoli, and the designs range from simple geometric patterns to complex designs of birds, animals, and human figures. The History of Rangoli The history of rangoli dates back to ancient India. It is believed that the art form originated around 5000 years ago, during the Indus Valley Civilization. Rangoli was initially used to decorate the entrances of homes, temples, and other buildings. The designs were...

  Day 7: 365 days kolam with south indian recipe Kolam no 7 “Every morning you have two choices: Continue to sleep with your dreams, or wake up and chase them” Recipe No 7 - CABROOT HALWA  INGREDIENTS:  * Carrots. - 1 cup grated  * Milk - 1/2 cup  * Sugar - 1 cup * Cova (optional) - 1 tbsp * Salt - A pinch * Ghee . - 1 tbsp. * Cashew/raisin/badam/pistachio - 1 tbsp Procedure * Put the grated carrot with milk and pressure cooker it for 3 whistle.  * After 3 whistle leave it until the pressure goes off.  * Then open the lid allow them boil until it reaches the halwa consistency, then add sugar, cova, salt stir it well to reach the consistency that it will leave the sides of the pan.  * Put a pan on the stove add ghee to it fry all the dry nuts until golden, pour that into the halwa.  * Garnish it with some grated cova over it.  *Carrot halwa ready...

  Day 6: 365 days kolam with south indian recipe Kolam no 6 Quote of the day Smile in the mirror. Do that every morning and you’ll start to see a big difference in your life. Recipe No 6 PARUPPU RASAM  INGREDIENTS  * Toor Dal/ Thuvaram Paruppu- 1 cup  * Dry red chili - 2 - 3 pods with skin  * Garlic - 4 * Pepper corns - 1 tsp * Cumin/ Jeeragam - 1 tsp * Tamarind - small lemon size  * Curry leaves - 1 hand ful * Coriander leaves - 1 hand ful  * Turmeric powder - 1 tsp  * Salt - as per taste  PROCEDURE:  * Soak tamarind in warm water and extract the juice.  * Cook the toor Dal in pressure cooker with 3 cups of water with 4 whistle  * Strain the Dal water and mix it with tamarind juice the mixture will be 1:2 i.e. 1 part juice and 2 part Dal water  * Now in a blender take peppercorns, garlic, cumin, tomato, dry red chili, few cooked toor Dal and blend it coarsely. * Put oil in a pan add the blended mixture saute it for a min...

  365 days kolam with south indian recipe: Day 5 Kolam no 5 Two things define you: 1. Your patience when you have nothing. 2. Your attitude when you have everything.” Recipe No 5 BEETROOT CHAPATTI  INGREDIENTS:  * Beetroot - 1 cup grated finely * Wheat flour-1 cup  * Cumin powder/jeeragapodi -1 tsp * Turmeric powder -1/2 tsp * Chili powder (optional)-1 tsp  * Salt- as per taste  * Oil - as required * Water -1 cup   PROCEDURE:  * Firstly grate the beetroot finely or take a coarse juice of beetroot.  * In a mixing bowl add wheat flour, grated beetroot, cumin powder, turmeric powder, and chili powder, salt, Mix it gently and make it a soft dough like for chapatti.  * Thaw the dough like chapatti.  * In a hot tawa pan put the thawed dough, cook it till little golden turn other side cook in the same way it is cooked when the color changed and forms small black patches like in chapatti.  * Now it’s ready to fill your tummy. Serve it with p...

   365 days kolam with south indian recipe: Day 4 Good morning. Have a nice day. Kolam no 4 Recipe No 4 PARUPPU THOGAYAL INGREDIENTS:  * Shredded coconut  - 1/2 cup * Toor dal / Thuvaram paruppu -1 cup * Dry red chili - 2 * Tamarind paste -1 tsp * Garlic- 2 pods * Salt - As per your taste   PROCEDURE:  * In a pan dry roast red chili, coconut(till golden) and garlic for 2 min.  * In the same pan dry roast toor dal till the aroma comes.  * In a mixer jar add all the roasted items, tamarind paste and salt grind it into a fine paste (thogayal texture).  * Serve it with hot rice.

   365 days kolam with south indian recipe- day 3 Good morning. Have a nice day. Kolam No 3 Recipe No 3 TOMATO RICE/THAKKALI SADHAM  INGREDIENTS  Rice- 1.5 cups  Onion- 1  Tomatoes- 3  Oil- 1 tbs  Ghee- 2 tsp  cinnamon- 1 small stick  Cloves- 3  Bay leaf- 1  Ginger +garlic +greenchilli paste- 1 tsp  Green chilli - 2  Chilli powder- 2 tsp  Turmeric powder- 1 tsp  Salt- to taste  METHOD  Heat up the oil+ghee, add in cinnamon, cloves, bayleaf, onion and ginger+garlic+chilli paste. Saute them until the raw smell leaves off. Add tomato, green chilli, chilli powder and turmeric powder and cook until it turns mushy. Add rice, stir them gently. Transfer them to a rice cooker.  Add the measured quantity of water, i used basmati rice so for 1 cup of rice- i used 1.5 cups of water. Add some ghee on top,sprinkle some mint leaves. Add salt to taste.  Heat up the oil+ghee, add in cinnamon, cloves, and ...

  365 days kolam : kolam No 2 Good morning.Have a great day. “The happiness of your life depends upon the quality of your thoughts.” 11-1 dot kolam Recipe No 2 LEMON RICE :  Ingredients  Lemon Juice - 15 ml or 3 tbsp  Plain Rice - 2 cups  Roasted Ground nut - 1/4 cup Green Chilly - 2  Dry red chilli - 1  Ginger - 1 tbsp [finely chopped]  Turmeric powder - 1 tsp  Mustard seed - 1 tbsp  Bengal gram - 3 tbsp  Urad Dal - 1 tbsp  Peppercorn - 1 tbsp  Curry leaves - 1 spring  Asafoetida - 1 tsp  Salt to taste  Oil - 3 tbsp  Preparation Method          Boil rice & spread over the plate to cool. Heat pan, pour oil and put mustard seed and let it splutter. Then add Bengal gram, urad dal, Peppercorn, green chilli, dry red chilli, ginger, turmeric powder, roasted ground nuts, Asafoetida and curry leaves saute.      Add cooked rice, salt & mix well. Now mix the lemon ...

  365 days kolam : kolam no 1 7-1 dot Good morning. Have a great day.💐 “When you arise in the morning, think of what a precious privilege it is to be alive – to breathe, to think, to enjoy, to love.”  Recipe No 1 VADU MANGA Ingredients:  1 kg small mangoes  150 gms salt  2 tbs mustard seeds  2 tbs chilli powder  1 tsp turmeric powder Method:  Wash and dry the mangoes thoroughly. Trim the stalks to about ½ inch long. Into a large jar, layer mangoes and salt. Close tightly and leave for a week, shaking the jar at least once every day. When the liquid that collects in the jar covers all the mangoes, drain it out into a pan.  Boil and then cool this liquid, and use it to grind the mustard, adding the chilli powder and turmeric powder to make a smooth mixture. Pour this back into the jar with the mangoes and mix thoroughly.  Close the jar with an air-tight lid and shake it carefully every few days. This will be ready in 3–4 weeks.