Ugadi Pachadi Ugadi recipe
Ugadi Pachadi is a special dish made on Ugadi day.
This pachadi has got different taste like sweet, hot, sour, tangy and
bitterness. It symbolizes different phases in life like happiness and
sorrow one has to face in the coming years.
Ingredients
- 1 cup of tamarind juice
- 1/2 tbsp of Jaggery
- 1/2 cup Raw Mango (cut into fine pieces along with skin)
- 1 small green chillies
- 2 tsp Neem Flower (Vepa Puvvu)
- 1/4 tsp salt
Preparation
Mix Up all the above ingredients in a bowl and Serve.
Pulihora - Tamarind Rice
Pulihora or Pulihara which ever way it is spelled, is right.
Also known as Puliyodhara(puliyodharai), Puliyogare or Chitrannam, is a very common rice dish in Andhra Pradesh, Tamil Nadu and Karnataka States.
Ingredients:
* 500 gm rice
* 1 tbsp roasted peanuts
* 5-6 roasted cashew nuts
* a pinch of asafoetida
* a pinch of fenugreek powder
Ingredients for tamarind paste:
* 500 gm tamarind
* 2-3 red chillies
* 1/4 tsp turmeric powder
* salt to taste
Ingredients for Tempering:
* 2 tsp oil
* 1/4 tsp mustard seeds
* 1/2 tsp urad dal
* 1/2 tsp bengal gram
* 5-6 curry leaves
* 2-3 curd chillies (optional)
* 2 green chillies
Preparation:
1. Wash and soak rice for 15-20 min and cook the rice.
2. Prepare tamarind juice by soaking the tamarind in 2 cups of water.
3. Boil the tamarind juice along with the turmeric powder, red chillies and salt till the consistency becomes a thick paste.
4. Heat oil in a pan.
5. Add mustard seeds, urad dal, bengal gram, curry leaves, curd chillies & 2 green chillies.
6. Add the above seasoning, roasted cashew nuts, roasted peanuts, asafoetida and fenugreek powder to the cooked rice and mix well.
7. Server with potato wafers for extra taste.
The Tamarind paste in the above procedure can be stored for days together and used as a ready-mix later. So, don’t mind if you think you have more paste than you actually need. If you can, add curd chillies (marked as optional in the ingredients) for extra taste.
Palu Payasam - Traditional Rice Payasam
The Rice Payasam, this amazingly tasting sweet is a Traditional Recipe of South India made for all auspicious occasions and festivals. Its easy to prepare but all you need is a little bit of patience in its making process.
Ingredients:
* 1 lt milk
* 1 heaped cup of sugar
* 1 tbsp Ghee
* a pinch of Cardamom powder
* 6-7 Cashew Nuts (chopped)
* 1/2 cup raw rice
Preparation:
1. Clean the raw rice and soak it for 15 min.
2. Add 1/2 water and the soaked rice to milk and boil it in low flame till the quantity reduce to half.
3. Add sugar and cardamom powder to the boiling milk and cook for another 5 minutes while stirring continuously.
4. Remove the boiling milk from flame.
5. Fry the cashew nuts in ghee and add them along with the ghee as is.
6. Serve HOOOT!
According to your taste you can vary the amount of sugar.
For Rice Flakes Payasam, use the same method. The only change is, use rice flakes instead of raw rice.
Mango Pulihara
Ingredients
1cup grated fresh raw mango
2 cups cooked rice
1/2 tsp mustard seed
1/2 tsp chana dal(Bengal gram dal)
1/2 tsp urad dal (black gram dal)
1tsp groundnuts (peanuts)
4-5 cashew nuts
2tbsp raisins
1tsp chopped fresh ginger
1tbsp chopped green chillis
Curry leaves and cilantro.
Turmeric
Salt to taste.
3tbsp oil
Preparation
In a frying pan add oil. Add mustard seed, chana dal, urad dal, groundnuts, and let it get a golden brown color. Then add cashews, raisins, chopped ginger, curry leaves, chillis, turmeric and fry in medium heat. Once the aroma rises out of these ingredients, add grated mango and fold them all together. Simmer the heat and add cooked rice and salt. Fold them all together gently. Now garnish with fresh cilantro leaves and serve.
Aam ras - Mamidi charu (Mango Rasam)
Ingredients
Whole Mango (the left out mango with the seed from the pulihara )
3 cups of water
1tsp Rasam powder
1/2 tsp turmeric
Salt
Fresh cilantro
For tampering
Mustard seeds
Cumin seeds
Asafoetida
Ghee (Clarified butter)
Curry leaves.
Preparation
In the water add the whole mango. The mango should be as a whole with the seed. Along with it add salt, turmeric, rasam powder and let it boil till the mango gets cooked. Once the mango is cooked, tamper with the given ingredients and garnish with fresh cilantro and Enjoy!!
Bobbatlu (Pooran poli)
Ingredients
For the dough
1 cup Maida (all purpose flour)
1 cup whole-wheat flour
4tbsp oil
salt
water
For pooran(stuffing)
1cup boiled and mashed chana dal (Bengal gram dal)
1/2 cup sweetened coconut flakes (normal grated coconut can also be added)
1/2 cup Grated jaggery
1 tsp crushed cardamom
Oil
Preparation
Prepare the dough like it's done for chapattis but a little loose. Keep it aside closed. The dal has to be cooked in pressure cooker and after removing the excess water out of the dal, it is blend in to paste in a mixer or by hand. Remember not to add water to the dal.
Prepare the pooran by mixing the mashed dal, coconut, jaggery and cardamom powder.
Now stuff the dough with pooran and gently roll it with rolling pin (like we do for aalu parathas) or pat it with hands if you are good at it. If patting with hands, spread some oil on your hands. Make it as thin as possible and make fry it on the tava in medium heat like we usually do for aalu parathas. Serve it hot!!
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