HAPPY UGADHI(NANDANA NAMA SAMVATSARA UGADHI PANDAGA SHUBHA KANKSHALU)

Hi wish a happy UGADHI.Traditionally for this festival at my home we  prepare ugadhi pachadi,and I prepared few dishes like bobbatlu(we call it as bakshalu),steamed rice,raw mango pachadi,spinach dal,potato and zuccini fritters,last but not the leaste kattu charu

UGADHI PACHADI(A MIX OF SIX TASTES -UPPU,KARAM,PULUPU,TIPI CHEDU,VAGARU)
INGREDIENTS:In some areas some people make as thick paste,but at our side we make as liquid

1. Tamarind-1/4th cup
2. Powdered jaggery-3/4th cup
3. Salt-to taste
4. red chili powder-1/8th spoon
5. Neem flower-2 pinches
6. Grated raw mango-1/2 ts
7. Poppy seeds-1/2 ts
8. Roasted chenadal-1 ts
9. Dry coconut grated-1 tbs
10. Dry seeds of water melon and musk melon-2 ts

METHOD:

• In a large mixing bowl add tamarind and jaggery  and water ,soak for 1/2 hr
• Now nicely press with hands and strain
• Now add the remaining ingredients

Traditionally after offering this pachadi to GOD,we will take little into mouth and spit(means what all the problems we had before we are removing it from our lives,and welcoming the new year with all joys by GOD blessings.Then we will drink

INGREDIENTS FOR BOBBATLU/BAKSHALU:

• Chenadal-1 cup
• Fresh grated coconut-4 tbs
• Sugar -1 cup
• All purpose flour or maida-1  1/2 cup
• Ghee-1 ts
• Oil-to roasted the bobbatlu
• Poppy seeds-to sprinkle on top of each bobbattu-2 tbs

METHOD:

• Pressure cook chena dal by adding more water(dont cook till  mashed)
• Now strain the water and set a side(we use this for making kattucharu)
• Cool chenadal and blend,take to a bowl add sugar and coconut and mix,Reserve 2 tbs for making pappu kattu charu
• The consistency should be like a firm dough,make into small balls
• Now make dough with all purpose flour with little ghee and water,make into  balls,bigger than the chenadal balls
• Now take sheet roll maida ball stuff chenadal mixture and again roll ,it should be medium,not too thick or thin
• Roast on tawa with oil both sides
• sprinkle poppy seeds when hot

KATTU CHARU INGREDIENTS

1. Pappu kattu(chenadal cooked water)-2 cups
2. Purnam,chendal paste used for making bobbatlu-3 tbs
3. Mint finely chopped-3 ts
4. Oil-1 ts
5. cumin,mustard-1ts
6. Salt-to taste
7. Tamarind paste-2 ts
8. Turmeric-1/8th ts
9. Dry red chilis-4

METHOD:

1. Heat oil in a pan add cumin,mustard and ginger garlic paste
2. Now add dry chilis,dal water and tam paste
3. when it starts boiling add chenadal paste,salt,turmeric and dhaniya powder
4. Finally add finely chopped mint leaves

PACHI MAMIDIKAYA PACHADI(RAW MANGO CHUTNEY) INGREDIENTS:

1. Mango peeled and chopped-1 cup
2. Turmeric-2 pinches
3. Red chili powder
4. Garlic pod-1 choppded
5. Roasted fenugreek powder-1/8th ts
6. Salt-to taste
7. Oil-2ts
8. Cumin n mustard-1/2 ts
9. Curry leaves-4

METHOD:

• Blend all ingredients together  to a coarse paste
• Heat oil in a pan and make seasoning
• Add to this pachadi and mix

PALAKURA PAPPU/SPINACH DAL  INGREDIENTS:

1. Tuvardal/kandi pappu-1 cup
2. Spinach chopped-2 cups
3. Onion-1/4th cup
4. Green chilis chopped-2 tbs
5. Tamarind flakes-1 tbs
6. Salt-to taste
7. Turmeric-1/8th ts
8. Dhaniya powder-1 ts
9. Oil-2 tbs
10. Cumin mustard-1/2 ts
11. Hing-2 pinches
12. Curry leaves-few
13. Ghee-1 ts
14. Dry chilis-2

METHOD:

• Pressure cook dal,water,hing and,turmeric.ghee,tamarind  cook till done
• Now heat oil in a pan add seeds,dry chilis,green chilis and fry well
• Add palak and onion cook till soft,add water if necessary
• Now add the cooked dal and salt
• Cook for few minutes

POTATO AND ZUCCHINI FRITTERS INGREDIENTS:

1. pealed Sliced potatoes-1 cup
2. Pealed and Sliced zucchini-1 cup
3. Chik pea flour/besan/chenaga pindi 1 1/2 cup
4. Rice flour-1/4th cup
5. 1 ts-corn starch
6. Baking soda-2 pinches
7. Carom seeds or ajwain-1 ts
8. Oil-for deep frying
9. Salt-to taste
10. Chat masala-1 ts

METHOD:

1. Mix flours,salt,soda,carom seeds and make batter by adding water
2. Dip each slice in batter and deep fry in oil till golden brown  and sprinkle chat masala on each fritter

METHOD

UGADI PACHADI

Hello every body wish u all a HAPPY UGADI".Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit. It is a day when mantras are chanted and predictions made for the new year.The 2009 ugadi is called as "VIRODHINAMA UGADI".
Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square. The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion. In Andhra Pradesh, eatables such as "pulihora", "bobbatlu" and preparations made with raw mango go well with the occasion especially "UGADI PACHADI" made with different combinations ,which includes "SHAD RUCHULU".the tradition of making this recipe as been followed from many years.
The Ugadi day begins with ritual showers(oil head bath) followed by prayers, and then preparing, eating of a specific mixture called “Ugadi Pachadi” which is the mixure of the following.
Neem Buds (Flowers for Bitter), Tamarind Juice for Sour taste, Raw Mango for Tangy taste, Green Chilli for Hot, Jaggery for Sweet taste, Pinch of Salt for Salty taste.Go here to Prepare Ugadi Pachadi


INGREDIENTS:
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Tamarind-big lemon size
Jaggery/bellam-1 glass
Poppy seeds/gasa gasalu-1 teaspoon
Roasted chenadal/putnalu- 2 1/2 tea spoons
Grated dry coconut-3 tea spoons
neem flower/vepapootha-1 spoon
Watermelon seeds/puchakaya/kalingiri seeds-2 teaspoons
karbujamusk melon seeds-2 teaspoons
Grated green mango-2 tea spoons
Salt-pinch
Chili paste-1/4 th teaspoon

METHOD:
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1. in a deep bowl add tamarind,grated jaggery and water,let it rest for 1/2 an hour.Now extract juice from it,then strain it.Pour water and make it liquid.


2. Add remaining ingredients,mix well.


3. Add ice cubes,to make it chilled and serve