Ehsaas 2007 – A Read

http://ragavani.org/CR_ArpanEhsaas.aspx

Kathakali eye exercises

Kathakali–>Modern dance

Watch my friend Santhosh dance so beautifully….

Kulfi

Ingredients:
Evaporated Milk – 12 oz
Heavy Whipping Cream – 16 oz
Cool Whip Whipped Topping – 16 oz
Saffron (Kesar) – 1 big pinch   
Sugar – 1 tsp                   
Cashews, Pistachios, Almonds – 1/2 cup, coarsely ground

Method:
1. With a mortar and pestal, grind together Sugar and Saffron.
2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy whipping cream and cool   whip.
3. Using an electric hand blender, gently mix all ingredients together.
4. Add in Saffron and Sugar mixture and Nuts. Mix well.
5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
7. Serves 20- 25

Variations:
Elachi kulfi: Add powdered elachi to the mix.
Mango kulfi: Add mango puree either fresh or canned. If you like you can try other fruit purees or just cut them into small pieces. You can also add tutty fruity.

Alarippu for reference

Folks – here is a superbly executed alarippu for reference/study.

http://www.youtube.com/watch?v=e9ZsVoPWdiA

Dhokla

DHOKLA
Dhokla is a Gujarati snack item traditionally made from rice, urad & channa daal, which requires lot of work over a period of 2 days, and at the end of it i’ve never been successful in making a decent traditional dhokla

This one is super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them!

Ingredients:
Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil

 for seasoning:
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped

 Method:
1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil. (If you dont have one use normal stainless steel plates that has little depth.)
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

PS: I have always wondered how the restaurants served sandwich of dhokla with mint/coriander chutney as filling. So this is what i came up with. By using  Springform Pan(baking pan where you can remove bottom and sides apart), make 2 round dhoklas. Spread the mint/coriander chutney on the first one. Place the second dhokla on top of it. Continue from step 12 – 18. 

WSMF photos

Here’s a slide show posted by the organizers:

http://www.olysacredmusic.org/2009/WSMF09-slideshow/index.html

Loved this Natyam

Beautifully composed and fantastically executed Natyam. Awesome energy and stability. I loved it.

http://www.youtube.com/watch?v=d4DmP94-Epk&feature=related

I love this Message…

“Ours Arts are the greatest treasures that we have. Let us preserve them with dignity, passion, commitment and sincerity”

Smt Kalanidhi Narayanan

Make-up tips

I use a foundation primer which I find makes my make-up stay on a long time – I can go to the gym and it doesn’t budge (a little scary, I know, but great for performances). The other thing that is good is that this acts like a moisturizer/oil control by balancing your skin and so if you have problems with dryness your skin won’t suck up all the foundation and if your skin is oily it won’t run the make-up. The other thing is it gives you a nice matte finish to start from when putting on your makeup. I also mix it with cover up to get very even and non-clumpy coverage for dark circles etc. The one I use and like is: http://www.sephora.com/browse/product.jhtml?id=P191321&categoryId=C17220

If you’re interested I recommend you ask at the MAC counter or go to sephora and ask them. there are some others which might be better fits for your particular skin types.