Some festival recipes & Recipe related Queries

Discussion in 'Cuisines of India' started by sunkan, Aug 23, 2005.

  1. ujwala

    ujwala New IL'ite

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    Re: ugadi pachadi

    HI,


    HAPPY UGADI to everyone in indus ladies members

    Thanks srilak for your suggestion.

    Regards,
    ujwala:-D
     
  2. skanum

    skanum New IL'ite

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    Re: ugadi pachadi

    Hi,
    I am also a telugu speaking from east coast of USA .I was reading the posts of many of you regarding ugadi pachadi.I am just writing the significance of ugadi and ugadi pachadi.


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    It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day - Chaitra suddha padhyami or the Ugadi day. Also the great Indian Mathematician Bhaskaracharya's calculations proclaimed the Ugadi day from the sunrise on as the beginning of the new year, new month and new day. The onset of spring also marks a beginning of new life with plants (barren until now) acquiring new life, shoots and leaves. Spring is considered the first season of the year hence also heralding a new year and a new beginning. The vibrancy of life and verdent fields, meadows full of colorful blossoms signifies growth, prosperity and well-being. ​
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    With the coming of Ugadi, the naturally perfumed jasmines (mallepulu) spread a sweet fragrance which is perhaps unmatched by any other in nature's own creation! While large garlands of jasmine are offered to Gods in homes and temples, jasmine flowers woven in clusters adorn the braids of women. Ugadi is thus a festival of many shades. It ushers in the new year, brings a rich bounce of flora and fills the hearts of people with joy and contentment!​
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    PREDICTIONS FOR THE YEAR
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    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. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square but with the onset of modern technology, one can get to hear the priest-scholar on television sets right in one's living room.​
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    UGADI PACHCHADI
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    It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. Ugadi pachchadi is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life - a combination of sweet, sour and bitter tastes--as we experience in our life.​
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    [FONT=Verdana, Arial, Helvetica, sans-serif]I tell my relatives to collect neem flower --dry and keep and I bring it when I go to Andhra , just for its significance to use in the ugadi pachadi .[/FONT]

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    Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka, in Maharashtra it is known as "Gudipadava".​
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    PREPARING FOR THE OCCASION
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    Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.​
    On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.​
    It is noteworthy that we use mango leaves and coconuts (as in a Kalasam, to initiate any pooja) only on auspicious occasions to propitiate gods. People also splash fresh cow dung water on the ground in front of their house and draw colorful floral designs. This is a common sight in every household. People perform the ritualistic worship to God invoking his blessings before they start off with the new year. They pray for their health, wealth and prosperity and success in business too. Ugadi is also the most auspicious time to start new ventures.​
    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. In Karnataka too, similar preparations are made but called "puliogure" and "holige". The Maharashtrians make "puran poli" or sweet rotis.
    Hope this is of information about ugadi

    shyamala
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  3. Huma

    Huma Silver IL'ite

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    Re: ugadi pachadi

    hi, that was a nice post, very well said Shyamala.

    i did the ugadi pachadi but it turned out not very well. it was too watery..... too much of tamarind.

    bye
     
  4. skanum

    skanum New IL'ite

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    Re: ugadi pachadi

    Huma,

    Glad you tried the pachadi,tamarind juice should be on the thicker side and

    jaggery also should be to your taste .You can also add banana if you like,

    try and see ---if any doubts write to me.

    shyamala
     
  5. Huma

    Huma Silver IL'ite

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    Re: ugadi pachadi

    hi shyamala

    what's make me mad...... i got all the ingredients from my mother in india... and i messed up by doing rasam. anyway next time i will do better.

    bye
     
  6. kalyana

    kalyana New IL'ite

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    Ganaga Dashami what to cook

    My friend from Kedarnath is coming over for Ganga Dashami.
    Any ideas what to cook?
     
  7. ketal

    ketal Bronze IL'ite

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    Re: Ganaga Dashami what to cook

    Means Pumpink

    Pumpink Thepla
    Ingredients:
    wheat flour
    1 Tbl Spoon Gram Flour
    1 - Pumpink
    1 cup - coriander leaves
    1 tsp - red chilli powder
    1/2 tsp - turmeric powder
    2 tbsp – oil
    1 tsp- Gingely Seeds til
    2 tsp – sugar
    oil for frying
    salt to taste

    Method:
    Grate Pumpink in a big bowl.
    Wash coriander leaves and mix with Pumpink.
    Add the all masala,oil and mix well.
    Take wheat flour Gram Flour and start mixing
    Keep adding wheat flour till the dough is ready.
    Take a lemon sized ball from the dough roll out.
    Fry it on a griddle or Tava.

    Note:- You don’t use for pumpink
    Pl. add Fenugreek Leave , Carrot, Beetroot etc.
    regards
    Ketal
     
  8. screvathi

    screvathi New IL'ite

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    Aadi Paal

    How to make Aadi Paal?
     
  9. sunkan

    sunkan Gold IL'ite

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    Re: Aadi Paal

    i think it is done mainly with coconut milk and jaggery payasam like stuff u can also add rice gruel if u want it thick but is done only with the coconut milk and lots of kaju and kishmish..sunkan
     
  10. geethassastry

    geethassastry New IL'ite

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    obbattu

    hi everybody i am geetha from bangalore and new to this site can anybody tell wether the hoorna for kayi obbattu can be made in a microwave oven. if so please tell me the method. i have a samsung oven
     

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