Ugadi Recipes 2015 | Ugadi Menu

Chef and her kitchen
Thu, 19 Mar 2015 05:00:00 +0000
Ugadi festival is on the 21st of March. Ugadi is a major festival in Andhra and Karnataka as it is considered as the start of a new year.On Ugadi day, we prepare 'Ugadi Pacchadi' which is a mix of all the basic tastes 'shadruchulu'. It is a mix of tamarind juice, salt, chopped raw mango, jaggery and neem flowers and is adjusted according to our taste buds. We usually prepare either 'Holige (Obattu)' or 'Boorelu (Poornalu)' or 'Bele Kadubu' for Ugadi as the main sweet along with some kheer/payasam and other festival delicacies.At our place,the usual Ugadi menu comprises of Maavinkayi Chitranna ( Raw mango rice) ,stir fry, vada, sundal, Holige Saaru, Holige, Payasam and Rice. I am trying to give various options for Ugadi menu in every category to make your planning easy.So please go through it and celebrate the festival with more fun and food. Check here to find out how to make Ugadi  Pacchadi for Ugadi. Traditional Sweet Varieties: Hoornada Holige/Obbattu Halu Holige | Paal Poori | Paala Obabttu  Boorelu | Sukkinunde | Suzhiyan Groundnut Holige | Shenga Holige Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings Karida Kayi Kadubu | Fried Modak with Coconut stuffing Garugu Hollige/ Hollige with rice flour-coconut filling Pooran (Puran) Poli | Bobbatlu Sajjappa | Sojja Appalu | Halwa Poori Sundal & Stir fry varieties: Chana Dal Sundal Lobia Sundal/Alasandula Guggillu Kabuli Chana Sundal Kala Chana Sundal/Black Chickpeas Sundal Peanut sundal Sweet corn Sundal  Mixed Bean Sundal  Kosambari | Moong dal Salad  Beans Stir fry Beans-carrot Palya Raw Banana Stir fry Vada/Snack varieties: Alasandula(Lobia) Vada/Fritters Aratikaya(Raw Banana)  Bajji Punugulu/Dosa Batter Fritters Masala Vada/Chana dal Vada Medu Vada Mixed Dal Ambode(Vada) Mosaru Ambode/Dahi Dal Vada Dahi Vada/Perugu Vada/Mosaru Vade Saggubiyyam Bonda/Sago Bonda Dal/Stew/Rasam Varieties(All Varieties-ONE each): Moong dal /Pesara Kattu Mamidikaya Pappu/Raw Mango Dal Kandi Vunta Majjiga Pulusu / Steamed Toor dal Dumplings Stew Holige Saaru/ Special Toor dal Rasam or Chickpeas Rasam/Senagala Kattu Lemon Rasam Tomato Rasam Tomato Dal Rasam | Pappu Chaaru  Kheer/Payasam Varieties: Korra biyyam Payasam | Foxtail Millet Kheer Mango Sheera | Mango Sooji Halwa  Moong Dal Kheer / Pesara Pappu Payasam Moong Dal Kheer - version 2 with sugar  Paal Payasam | Rice Kheer with Chana dal - using pressure cooker method Paal Payasam / Rice Milk Pudding Rava Payasam | Sooji Kheer  Rasayana | Balehannu Rasayana Sabudana(Sago) Kheer | Saggubiyyam Payasam Semiya Kesari  Semiya Kheer | Vermicelli Payasam Rice Varieties: Aava Pettina Pulihora | Tamarind Rice with Mustard flavor Chintapandu Pulihora- Andhra Style Coconut Rice Dabbakaya Pulihora/Indian Grapefruit Rice Lemon Rice/Chitrannam Mamidikaya Pulihora/Maavinkay Chitranna Methi Peas Bath | Menthya Batani Anna Pulihora/Puliyogre Raw Mango Rice/Mamidikayi Gojju Annam Vangi Bath
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000