UGADI is considered as NEW YEAR in Andhra Pradesh and Karnataka and is celebrated with great zeal in our family. While I tend to celebrate all festivals :) with the same intent and interest , I remember that during my childhood days I used to eagerly wait for this day more for great festival food and more importantly for "UGADI PACCHADI". This UGADI PACCHADI is made of six different types of tastes which resembles the various aspects of life. I used to like it so much that my mom used to prepare a big bowl of this which is specially kept aside for me for my unlimited servings :)
This year was a bit of a double event for me as my birthday ended up being on the same day as Ugadi. My inlaws who came down to visit us stayed back for my birthday cum ugadi celebrations.
My Breakfast and Naivedyam for pooja:
Ugadi Pacchadi, sabudhana kheer, Hollige, Maavinkaay chitranna.(left to right clockwise)
Most would be wondering why I am posting this days after ugadi ...well I was extremely busy that day with the celebrations and therafter spent time showing around some places in Mumbai. A day later the great sun god impacted my health and the impact of the sunstroke lasted for a few days. Now I am relatively better so thought I would update my happy and sad experiences over the weekend.
Inspired by Asha's Thali's of Foodie's Hope, I thought of arranging a thali for my pic. Hollige/obbattu is a must on this festival. As I am still learning to prepare this heavy-duty sweet, I did not dare to make it at home this time. (Bought it from a sweet shop nearby :-) My thali comprises of Maavinkaaya chitranna(Raw Mango rice), Ugadi pacchadi, Sabudhana kheer,Cabbage stir-fry,Moong dal(pesara kattu), Hollige, Masala vada,plain rice and sabudhana fryums.
My festive Thali:
Hollige,sabudhana fryum,Masala Vada,Maavinkaay Chitranna,cabbage stir fry,Ugadi Pacchadi,Moong dal,Sabudhana Kheer(from left to right clockwise) and the white rice in the center
1/4 cup tamarind pulp(extracted using hot water)
1/4 cup tiny mango pieces
2-3 tbsp grated jaggery
1/2 tsp salt
1/2 tsp red chilli powder
12-15 neem flowers
Mix everything adding enough water to get the required consistency.
Sabudhana Kheer/saggubiyyam paayasam:
1 cup nylon Sabudhana
2 cups milk
1/2 cup condensed milk
3/4 cup sugar(approximately)
1/4 cup raisins
1 tbsp ghee
Pressure cook sabudhana with water for three whistles and cool it completely.
Heat milk separately and add the cooked sabudhana to it and cook for 3-4 mins. Now keep it on low flame add sugar,condensed milk and stir the mixture and switch off the flame(after adding sugar do not keep on the flame for long time otherwise the milk will curdle).
In a small pan heat ghee ,fry cashews and raisins and add this to the kheer.
Serve hot or cold.
And you can take a peep at the rest of the recipes from my old posts.(links below)