Ugadi is a festival to welcome the New Year, which is the first day of the Telugu calendar. Scroll down the following article to know about mouth-watering recipes for Ugadi.
The festival of Ugadi is observed by the followers of Hindu religion as the day when Lord Brahma, the creator of Hindu Trinity, initiated His creation. Ugadi is commemorated on the first day of the Hindu month Chaitra, considering it to be the beginning of New Year, and calculations of the great Indian mathematician Bhaskaracharya also assert the day as the beginning of New Year, new month and new day. The day is also rejoiced in the memory of Lord Vishnu as he is believed to be personified on earth in the Matsya Avatar.
While Andhra Pradesh and Karnataka celebrate Ugadi with grand festivity and in a very colorful manner, Telugu people around the world see this carnival with utmost faith and respect and so they perform many rituals, chant several verses and offer homemade delicious dishes to please God. Recipes of some of these dishes are explained in the following part of this article. Try them and celebrate this festival of Ugadi with full divinity and spirituality.
Popular Ugadi Recipes
- 1 litre whole cream Milk
- ¼ cup beaten Rice (Poha)
- 1 cup Sugar
- 4-5 pinches Cardamom Powder
- 4 finely cut Cashews
- 4-5 thinly slivered Almonds
- 4-5 thinly slivered Pistachios
- 15-20 Raisins
- Wash beaten rice and let it drain till each grain becomes easily separable with fingers.
- Take large deep container and boil milk in it.
- Add Poha and stir gently while boiling.
- Simmer till the quantity becomes half.
- Add sugar and cardamom powder and cook to dissolve.
- Once they get dissolved, add Raisins and Cashews and boil for two more minutes.
- Garnish the dish with pistachios and almonds.
- Serve hot.
- 1 kg Rice
- ¼ cup Sesame Seeds
- ¾ kg Jaggery
- ½ tablespoon Cardamom Powder
- 1 cup Water
- Some vegetable oil / ghee
- Wash rice and soak them for at least six hours.
- Drain them and dry finely on a cloth.
- Grind the rice and transform into fine powder.
- Boil grated jaggery adding one cup of water till it melts.
- Boil and stir on low flame so that syrup-like liquid is formed.
- Add rice flour and stir slowly.
- Remove it from fire.
- Make small ball-like shapes from this paste.
- Pat the balls on plastic sheets giving it round shape.
- Apply sesame seeds on puris.
- Take a pan and heat some oil for deep frying.
- Fry the puris till they become deep brown.
- Place them on a plate and let them cool.
Bisi Bele Bhath
- 1 cup White Rice
- 1 cup Toor Dal
- 1 cup Grated Coconut
- 1 tbsp oil
- 1 medium sized Onion
- 1 cup chopped Peas and Carrots
- ½ cup chopped Beans
- 1 medium sized Potatoes
- ¼ Tamarind Paste
- 1 tbsp Mustard Seeds
- 5 Curry Leaves
- 2 tbsp Cashews
- 2 tbsp Ghee
- A pinch of Hing
- Salt to taste.
- Peel and chop onions and potatoes into slices.
- Take dal, rice and vegetables in pressure cooker.
- Add water in 1:6 proportions.
- Put Pressure Cooker on burner for cooking.
- Dry roast red chilies, cinnamon, coriander seeds and clove.
- Put the masala in blender to blend without water.
- Add grated coconut in masala adding little water and grind it.
- Add this mixture with dal and rice in pressure cooker.
- Heat and stir it regularly.
- Mix well tamarind paste, jaggery and salt and boil again.
- Heat ghee on another burner.
- Add mustard seeds.
- Add hing, cashew and curry leaves for tadka after mustard seeds splutter.
- Mix it well with dal-rice in cooker.
- Serve hot and win applause!
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