Tag Kerala

Indian Food Cuisine Unity In Diversity

1.Seasoning in Oil is mandatory for food preparations.

2.Spices are used in every dish.

3.Pepper,Mustard,Fenugreek,Cumin seeds,Coriander are the three elements that are used daily in all the Sates.

4.Curry and Curry leaves are the most used in preparations.

5,Dhals ,Ghee,Papads,Pickles and Curds are essential .

South indians especially the Tamils love Fire roasted(direct roasting) Papads.

4.In Sweets Kheers,Mysorepak,Jilebi are common.

5.Use of Pulses.

The procedure.

1The parents of the child must fast on the day of the Tulabharam.

2.Perform pooja for Graha Devatas, Family Deity and Personal Deity.

3.Have a Yagashala prepared, perform Yaga for Ganapathy, Subrahmanya and Siva.

4.Also perform the Yaga for the Deity to whom the Tulabharam is offered.

5.Then the child should be weighed in a Balance and the offering , equal to the weight of the child,is to be submitted to the Lord.