Have you ever wondered who’s behind the seamless integration of complex IT systems that power today’s Fortune 500 companies? Meet Krishnakumar Sivagnanam, a trailblazer in the fields of Enterprise Resource Planning (ERP) and Governance, Risk, and Compliance (GRC) and Web solutions in Cloud. With a career spanning over two decades, Krishnakumar has not only shaped […]

The striking Sonali Krishnakumar at The Industry Model Mgmt NY stars in our latest BEAUTY SCENE EXCLUSIVE story lensed by fashion photographer Lalo Torres. In charge of beauty were hair stylist Shane Monden, and makeup

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കേരളം ഭരിക്കുന്നത് പിൻവാതിൽ സർക്കാർ.. എം ബി രാജേഷിന്റെ ഭാര്യയുടെ കാലടി സംസ്‌കൃത സർവകലാശാലയിലെ പിൻവാതിൽ നിയമനം റദ്ദാക്കണം എന്നാവിശ്യപ്പെട്ട്...

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Sivaangi Krishnakumar Biography: Check out Actress Sivaangi Krishnakumar (Cooku WIth Comali 1, 2, 3 &4) Age, Boyfriend, Husband, Father, Family, Movies, & Photos.

ABVP സംസ്ഥാന സമ്മേളനം , മലപ്പുറം എബിവിപി 36 -)o സംസ്‌ഥാന സമ്മേളനം മലപ്പുറം ജില്ലയിലെ പൊന്നാനിയിൽ വെച്ച് നടന്നു... എബിവിപി അഖിലേന്ത്യാ സഹ സ...

Current president of Coca-Cola India T. Krishnakumar has been named chairman of the company. Coca-Cola said Krishnakumar will be responsible for building and strengthening critical local partnerships in India and supporting the new operating unit leadership team. Krishnakumar had been heading Coca-Cola India as president since April 2017.

Sivaangi Krishnakumar Biography: Check out Actress Sivaangi Krishnakumar (Cooku WIth Comali 1, 2, 3 &4) Age, Boyfriend, Husband, Father, Family, Movies, & Photos.

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A 'KRISHNA PRASADAM' for Aathu Perumal on my Blog Anniversary! Yes, my blog is 7 years old and stepping into the 8th year and nearing 26 lakh hits. Thanks to all for your support. The famous ‘Azhagar Kovil’ or ‘Thirumaliruncholai’, also named as ‘Sri Kallazhagar Perumal Temple’ is located in the outskirts of city Madurai in Tamilnadu. The temple is on the foot hills (Malai adivaaram) of 'Azhagar Malai'. The atmosphere of this temple is so beautiful with cool breeze, surrounded by mountains, thick groves, dense forests, and waterfalls. It is also one of the 108 Divya Desam Temples.The presiding deity of this temple is Lord Kallazhagar (Lord Vishnu). He is Goddess Meenakshi's brother. The Lord is "Sundararajar" popularly known as "Kallazhagar". "Kallar" in tamil means thief. The Perumal is called with this name because He steals His devotees heart by His beauty (Azhagar). He protects all His bhaktas from all evil. The Pushkarani (Temple tank) of Sri Kallazhagar Perumal Temple is called 'Noopuragangai'. This spring is believed to have originated from the anklet of Vishnu. As I said earlier, I have been fascinated by the exclusive prasadams in Vaishnavite temples. And in 'Azhagar Kovil', the pride goes to "Azhagar Kovil Dosai". I needed an authentic recipe for this prasadam. I got this recipe from a 'Kainkaryaparar' (one who serves the Lord) of the temple.The 'Kainkaryaparar' says, "Azhagar Perumal takes care of Himself and His needs and there is nothing as a man does something for HIM". The spring is said to have medicinal values, and taking bath in this cures many diseases. Water for temple usage, such as 'Tirumanjanam', 'Thaligai' etc. is only from this spring. He also says, "It is because of this water the temple prasadams have a distinctive taste". Unlike other temples, this dosai is cooked in a "Panchaloha" (Aiympon) tawa, a special utensil ('Thirumeni of Perumal' is also made of the same Panchaloha) which is a giant-sized dosa pan, shaped as an 'Adai Madakku' measuring around 2 feet in diameter and 3" height. 'Azhagar Dosai' is cooked and deep fried only in ghee. No oil is used for prasadams. The batter for 'Azhagar dosai' is prepared in the morning and offered to Perumal in the evening. After the offering (Neivedhyam), the dosai is torn to pieces and distributed alongwith vadai and karuppu kondakkadalai sundal to the 'Goshti' (a set of people who sing hymns). This prasadam is called "dosai podi". Only one dosai is prepared a day. However, during festivals, many will be in the 'Goshti', so dosai is prepared according to the need in distributing to the 'Goshti'. This dosai which is almost 1 1/2 feet in diameter and 2" thick, never goes to the prasadam counter. Small sized dosas are prepared and sold to the bhakthas who come to the temple, which is NOT from the Madapalli. An extra bit of information which I read few months ago, Dosai is said to be one among the 4 appams told in ancient tamil literature, and the shape which we make came into existence much later. This temple is known for its antiquity and the azhagar dosai looks more like an appam. Coming to the recipe (Source:Azhagarkovil), the measurements were given in 'padi' and I am posting in cups for easy reference and preparation. Par boiled rice is NOT used in the 'Thirumadapalli' of temples. All temple prasadams are made with raw rice only. Ghee, Pepper and Jeera are used generously. NOTE: This dosai will NOT be soft as the regular dosa. As all Perumal kovil dosais are made with raw rice, these will mostly be thick and hard to swallow. When made thick, this dosai is crispy outside and soft and grainy inside and also tastes good. INGREDIENTS: Raw rice - 1 cup Black whole urad dhal - 1 cup Pepper Jeera powder - 3 tablespoons (Coarsely ground) Curry leaves - few Salt - to taste Ghee - to deep fry This is a deep fried home style Azhagar dosai. The original recipe calls in for ghee to deep fry, but I deep fried in oil. METHOD: Wash and soak rice in water for 2 hours, drain the water completely and dry in a cloth. Wash black urad dhal and soak for 4 hours. Grind it with skin to a smooth, thick batter. Coarsely grind pepper and jeera and keep aside. When rice is dry, powder it into fine flour and combine with the urad dhal batter. If the rice flour is not fine, you can sieve it. Add chopped curry leaves, pepper-jeera powder and salt. Mix well. Allow it to stand for a couple of hours. Its fine if you allow it to stand for 4 to 6 hours. Heat an adai madakku, fill it up with ghee, pour the batter and spread into circles thicker (1/2" thick) than the regular dosas. Flip and deep fry on both sides until golden brown. Serve hot. Below is the low calorie version of home style Azhagar dosai, compared to the above, but with generous oil. Same method as above, spread in a tawa and drizzle generous oil on all sides. You can also spread as regular dosa.

"അഭിമാനമാണ് കേരളം ഭീകരവും ദേശവിരുദ്ധവുമാണ് മാർക്സിസം" എന്ന മുദ്രാവാക്യമുയർത്തി നടന്ന കേരളം കണ്ട ഏറ്റവും വലിയ വിദ്യാർത്ഥി റാലി എബിവ...

I tasted this in our village temple, and told the cook it tasted very nice. He answered " Bhagawanukku preetiyaa avar amaichundu irukkar. En kaila enna irukku?" And after asking for the ingredients, he told them and I tried as told by him. This is a popular iyengar recipe, a famous prasadam in Perumal temples at Tamil Nadu & Karnataka. It is a traditional iyengar recipe in which onion and garlic are taboo and often made at home too. Generally, people misunderstand this rice with the kadamba sadham, as mixed vegetables are used. This DIFFERS from the regular kadamba sadham and sambhar sadham. Onion, garlic, tomatoes, coriander leaves, english veggies like beans, carrot, potatoes, whole spices such as cinnamon, cloves etc. are AVOIDED in this recipe. INGREDIENTS: Rice - 1 cup Toor dhal - 1/2 cup Tamarind - a lemon sized ball Mixed vegetables - 3 cups (Ash gourd,Broad beans,Pumpkin,Cluster beans, Raw banana) Paruppu urundais - few Turmeric powder - 1/2 tsp. Kondaikadalai black (kala chenna)- 1 tablespoon Dry Sundakkai - 1 tablespoon Gingelly oil - 2 tablespoons Salt To powder: Coriander seeds - 3 tablespoons Bengal gram - 2 tsp. Methi seeds - 1/4 tsp. Urad dhal - 2 tsp. Dry red chillies - 2 (or more as needed) Pepper - 1/2 tsp. Grated coconut - 2 tablespoon Hing To temper: Ghee - 1 tsp. Dry red chillies - 2 Mustard seeds - 1/4 tsp. Curry leaves - a sprig For the paruppu urundais (balls): Toor dhal - 1/2 cup Dry red chillies - 2 Salt - as per taste Oil - 2 tablespoons METHOD: Soak kondakadalai in water overnight. Pressure cook rice and toor dhal with turmeric, mash well and keep aside. Cook kondakadalai in a separate vessel alongwith little salt while cooking rice and dhal. Keep aside. Extract pulp from the tamarind. Cut vegetables into big pieces. Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste alongwith salt. Heat oil, add this paste and saute well till the colour changes , shape into amla-sized balls and steam cook till done. Keep aside. Heat a spoon of ghee and fry sundakkais till dark brown. Keep aside. In a pan, heat a teaspoon of oil and add the items (given in the list" To Powder"(except coconut) until golden brown. Finally add grated coconut or dessicated coconut, fry till the coconut changes light brown. When cool, powder coarsely in a mixie. Keep aside. In the same pan, heat the remaining oil , add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes. Add little salt, pour in 1/4 cup of water and cover it with a lid. When half done add the tamarind extract and let it boil till the raw smell of the tamarind goes. Now add the mashed rice and dhal, cooked kondakadalai, paruppu urundais, sundakkais, the ground powder, remaining salt and mix well without any lumps. Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently. Temper with the ingredients (given in the list "to temper") . Finally add a spoon of raw gingelly oil. Serve hot with any vadaam or poricha appalam. VARIATION: With or without cooked tur dhal.

Continuing our series of our readers' images from across the country, today we focus on views of the Indian countryside.

ABVP കോതമംഗലം നഗരത്തിൻ്റെ കീഴിൽ തൃക്കാരിയൂർ സ്ഥാനീയ സമിതി സംഘടിപ്പിച്ച ഏകദിന ശില്പശാല "തക്ഷശില" ശില്പശാലയിൽ ABVP സംസ്ഥാന ജോയിൻ്റ് സെക്രട്ടറി ഈശ്വര പ്രസാദ്, ജില്ലാ പ്രസിഡൻ്റ് ആര്യൻ അജി, മുൻ സംസ്ഥാന ജോയിൻ്റ് സെക്രട്ടറി ദീപു നാരായൺ, മുൻ സംസ്ഥാന ഉപാദ്ധക്ഷ ഭാനുമതി ടീച്ചർ,മുൻ സംസ്ഥാന ഉപാദ്ധക്ഷൻ കൃഷ്ണകുമാർ മാഷ് എന്നിവർ പങ്കെടുത്തു.

Sithara Krishnakumar – Indian Female- Playback Singer in Malayalam, Tamil, Telugu, Kannada Language – Photos – सिथारा कृष्णकुमार - भारतीय महिला- मलया

ABVP സംസ്ഥാന സമ്മേളനം , മലപ്പുറം എബിവിപി 36 -)o സംസ്‌ഥാന സമ്മേളനം മലപ്പുറം ജില്ലയിലെ പൊന്നാനിയിൽ വെച്ച് നടന്നു... എബിവിപി അഖിലേന്ത്യാ സഹ സ...

ABVP കോതമംഗലം നഗരത്തിൻ്റെ കീഴിൽ തൃക്കാരിയൂർ സ്ഥാനീയ സമിതി സംഘടിപ്പിച്ച ഏകദിന ശില്പശാല "തക്ഷശില" ശില്പശാലയിൽ ABVP സംസ്ഥാന ജോയിൻ്റ് സെക്രട്ടറി ഈശ്വര പ്രസാദ്, ജില്ലാ പ്രസിഡൻ്റ് ആര്യൻ അജി, മുൻ സംസ്ഥാന ജോയിൻ്റ് സെക്രട്ടറി ദീപു നാരായൺ, മുൻ സംസ്ഥാന ഉപാദ്ധക്ഷ ഭാനുമതി ടീച്ചർ,മുൻ സംസ്ഥാന ഉപാദ്ധക്ഷൻ കൃഷ്ണകുമാർ മാഷ് എന്നിവർ പങ്കെടുത്തു.

കേരളം ഭരിക്കുന്നത് പിൻവാതിൽ സർക്കാർ.. എം ബി രാജേഷിന്റെ ഭാര്യയുടെ കാലടി സംസ്‌കൃത സർവകലാശാലയിലെ പിൻവാതിൽ നിയമനം റദ്ദാക്കണം എന്നാവിശ്യപ്പെട്ട്...

COLLAGE Architecture Studio designs Riverstone Holiday Home to create a synergy with the lush green landscape and flowing Kaveri river.

Poriullu is a famous Iyengar (Hebbar, Mandya) snack prepared during special occasions. It is a spicy nuts and lentils mixture (Chivda). This is a healthy, colourful tea-time snack. Any lentils can be used. However, the soaking time differs for each lentil. In karnataka, during broad beans season, similar type of mixture is made using Pachai mochai (field beans or bakla). NOTE: Raw peanuts or roasted peanuts can be used. Moong dhal, mochai kottai (navy beans) can also be added. Bengal gram can be used instead of pottukadalai. Moong dhal & bengal gram should be soaked for 2 hours and mochai kottai should be soaked overnight. Black chick peas (karuppu kondaikadalai) can be substituted for kabuli chana. If the oil is too hot, the lentils will become too hard to bite. So, ENSURE MEDIUM HEAT OF OIL. INGREDIENTS: Peanuts - 1/4 cup Green gram - 1/4 cup Kabuli chana - 1/4 cup Dried green peas - 1/4 cup Pottu kadalai (Roasted gram) - 1/4 cup Cashews - 15 Salt - as per taste ( I used a little more than 1/4 tsp.) Chilli powder - 1/4 tsp. Hing - a pinch Turmeric powder - a generous pinch Oil - for deep frying Ghee - 1 tsp. (for tempering) Metal strainer - 1 METHOD: Soak dried green peas and kabuli chana separately overnight. Soak green gram and raw peanuts separately for 2 hours. Drain each item separately and dry it in a clean towel for half an hour. Heat oil in a kadai. Ensure medium heat of oil. Deep fry all the items one by one, by immersing the metal strainer in oil. Transfer the items one by one to a wide bowl. Deep fry the pottukadalai also and add it to the bowl. In another pan, heat ghee and temper with hing, turmeric powder and chilli powder. Add this to the bowl of mixture alongwith required amount of salt. Mix well by tossing the bowl. Spicy poriullu is ready.