Yuga Yugadi Kaledaru Mp3 Download
Ayyappa Kalaam is given to praise Lord Ayyappa and to do abhisheka on the Aappil night. Here is a .pdf on how to make Yuga Yugadi Kaladaru with all the necessary measurement and ingredients, which is shared by an online blog named ‘Nimmala’. This is a labor of love that has been compiled over many years by a group of cooks who have paid attention to how they cook for themselves, their families and community. If you're looking for a recipe for this day this might just be it! This will give you step-by-step instructions on exactly what is needed in order to do this yourself without any help from professionals. The ingredients required for this are common to many south Indian dishes. It is cheap to make and it is a good dish for weekly cooking. The recipe here shows the way a dish can be made to make a better taste in terms of taste, texture and presentation in the form of a beautiful kaladaram in front of Lord Ayyappa at the Thyagaraja temple. These steps are recommended by the blog writer Nimmala for this dish. How to prepare: Here is an illustration on how you can knead dough given below with wheat flour, salt, black pepper powder and oil/ghee etc. Ingredients: • Wheat flour (1:2:3 in terms of wheat, water and salt in grams) • Oil or ghee (if making with flour) - • Black pepper powder for garnishing - • Oil for deep frying (if making with batter) - • Coriander leaves -
How to make Ayyappa Kalaam (click on any of the images below to enlarge it and zoom in):
• Measure and mix together ingredients given in the table above with a spoon. Then slowly add water and knead the dough. It will consume around 300 grams of water. You can also use oil instead of water if you wish. • Knead the dough until it is smooth and soft. It may take around 30 minutes or so. • Put it in a bowl, cover it with a lid or cling film/food wrap and place it in a warm place for around 2 hours to let the dough ferment. • Once done, slice the dough into small pieces still inside the bowl. Make sure you don't remove them from the bowl because if you do they will break during cooking. You can use your fingers to do this because they are covered with water so there is no risk of getting tired of pressing them too much which can happen during kneading. • Drain out all the water from the bowl. Most of it will have been removed while slicing. • Transfer the sliced dough into a vessel that has oil or ghee in it. Add some more if you think you will need some more to fry the kalaam. • Deep fry them on a medium flame until they are cooked through. Fry for around 3 minutes on each side. The cooking time may vary depending on what type of kneading you had done so keep an eye on them so that they don't burn or remain uncooked in the middle.
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