Thursday, April 8, 2010

Lalitha Pancharatnam

Right now my kids are learning Lalitha Pancharatnam. This song is composed by Adi Sankaracharya and whoever recites this every morning will have good luck.




Pratha smarami Lalitha vadanaravindam,


Bimbadaram pradhula maukthika shobhi nasam,

Aakarna deerga nayanam mani kundaladyam,

Mandasmitham mruga madojjwala phala desam. 1



Prathar Bhajami Lalitha Bhuja kalpa vallim,

Rathnanguleeya lasathanguli pallavadyam,

Manikhya hema valayangadha Shobha maanam,

Pundreshu Chapa kusumeshu sruneen dadhanam. 2



Prathar namami lalitha charanaravindam,

Bhakteshta dana niratham bhava sindhu potham,

Padmasanadhi sura nayaka poojaneeyam,

Padmangusa dwaja sudarsana lanchanadyam. 3



Pratha sthuthave parasivaam lalithaam bhvaneem,

Trayyanha vedhya vibhavam karunanan vadhyam,

Viswasya srushti vilaya sthithi hethu bhootham,

Visweswareem nigama vang mana sathi dhooram. 4



Prathar vadami lalithe thava punya nama,

Kameswarethi, kamalethi Maheswareethi,

Sri shambhaveethi jagatham janani parethi,

Vag deva thethi vachasa tripureswareethi. 5



Ya sloka panchakam idham, Lalithambikya,

Soubhagyuam, sulalitham patathi prabhathe,

Thasmai dadathi lalitha jadithi prasanna,

Vidhyaam sriyam vimala soukha manantha keerthim.

Tuesday, April 6, 2010

TIMMANAM ( Kobbari Payasam)

Yes, you heard it!! Timmanam, a traditional dish from Konaseema region. This is a very common dish in our childhood days. We used eat it with disa too as a child. But now, it has been a long time I made this. I had a fresh coconut, so I decided to do this for today's dinner along with dosa.

Timmanam recipe

1 cup freshly grated coconut
1 cup rice soaked for an hour ( I used long grain rice)
Whole Milk 2 and half cups
Sugar 1/2 cup ( I used only 1/3)
cardamom 5, safron a few strands.

Boil the milk, in the mean time grind soaked rice and freshly grated coconut together to a fine paste. Once the bilk is boiled pour this mixture into the milk and stir. When it turns thick, add sugar and stir. Now add cardamom and saffron.

Enjoy the dish.