Ugadi 1

Poppy Seeds and Dal Kheer Ingredients green gram dal - 1/2 cup milk - 1 litre bengal gram dal - 1/4 cup jaggery powder - 1 cup poppy seeds - 4 tbsp cardamom seeds - 1/2 tsp grated coconut - 1/2 cup

Method Lightly roast the poppy seeds and cardamom seeds without oil or ghee. Cool slightly and powder in the chutney jar. Add grated coconut and grind to a smooth paste with a little milk. In a thick bottomed pan, roast the green gram dal over a low flame till pale brown. Add the bengal gram dal and 2 1/2 cups of water. Cook till the dals are soft. Meanwhile, melt jaggery in 1 cup of water, cook till syrupy, strain and keep aside. When the dals are soft, add the jaggery syrup. When it starts boiling, add the ground paste. Simmer for 5 minutes. Add the milk, give one boil and remove from fire. Serve hot or cold.

Bisi Bele Hulianna Ingredients rice - 1 cup dal - ½ cup vegetables - 1 cup tamarind - size of a small lime For Seasoning : ghee - 3-4 tbsp mustard - 1 tsp cashew nuts - few curry leaves - few

For Masala Paste : grated copra (dry coconut) - 4 tbsp red chillies - 5 corriander seeds - 1 tbsp pepper corns - ¼ tsp cinnamon - 2 pieces maratha moggu - 2 black gram dal - 1 tsp, heaped bengal gram dal - 1 tsp, heaped asafoetida - little

Method Wash dal and place in a thick bottomed pan with 4 cups of water. Add 1 tsp turmeric powder and 1 tsp ghee. Bring to a boil. Reduce the fire and let the dal simmer gently. Meanwhile wash and cut the vegetables Roast the masala ingredients with little ghee and grind to a coarse paste with some water. Soak tamarind in ½ cup water and extract the juice. (or use 1 Tbsp ready made tamarind paste Wash the rice and drain. Add it to the dal when it is ½ cooked. Add more water if necessary. When rice is ½ cooked add the vegetables. When the vegetables are cooked, add salt and tamarind juice. Simmer without covering for 5 minutes. Add the masala paste. Simmer for 3 more minutes and remove from fire. Heat ghee in a small fry pan and season with mustard, cashew nuts and curry leaves. Add to the rice and cover immedieately.

Note: Add enough water as and when necessary so that the rice does not stick to the bottom of the pan and remains moist even when cooled.

Sojjiappalu Ingredients rawa (semolina) - 1 cup ghee - 2 tbsp sugar - 1/2 cup water - 1 cup milk - 1/2 cup cardamom powder - 1/2 tsp maida - 1 ½ cup salt - a pinch oil - to deep fry

Method Roast rawa with ghee. Add sugar, water and milk. Cook till thick. Add cardamom powder. Allow to cool. Add salt to maida. Add enough water and knead into soft dough. Take a small portion of dough and flatten on greased palm. Place some rawa mixture on it. Fold the dough over it and cover completely. Flatten this ball on a greased plastic sheet like a small , thick puri. Deep fry in hot oil till golden brown. Make all the sajjiappalu in the same way.

Madgane Ingredients coconut - 1 big bengal gram dal - 1/2 cup powdered jaggery - 1 cup rice flour - 2 tbsp cardamoms - 4-5 cashew nuts - 3 tbsp Traditionally tender cashew nuts are used in this kheer. Since they are not available easily roasted cashew nuts are used in this recipe. Method Soak cashew nuts in hot water for 1-2 hours. Extract 2 cups of thick milk and 2 cups of thin milk from the coconut. Wash the dal and add the cashew nuts drained from water. Add thin coconut milk and pressure cook for 10-15 minutes. The dal and nuts must be soft but not mushy. Add jaggery, stir till dissolved and simmer for 5 minutes. Mix rice flour with 2 tbsp of water and add to the simmering kheer. Cook for 2 minutes. Add the thick coconut milk and cardamom powder. When the kheer begins to boil again, remove from the fire. Serve hot or cold.

Sunni Undralu Ingredients husked black gram (ulundu, urad) dal - 1 kg rice flour - ¼ kg jaggery - ¾ kg ghee - ½ kg, approximate

Method Dry roast the dal till golden brown. Cool and grind into coarse ( like fine sand ) powder. Dry roast the rice flour till pale brown. Mix both these together. Grate the jaggery and add to the flour mixture. Melt the ghee. Add little at a time, mixing well, till the mixture holds together. Shape into laddoos.

Patholi Ingredients raw rice - 1 cup thick beaten rice(poha, aval) - 1/2 cup coconut - 1 big jaggery powder - 1 cup cardamom powder - 1/4 tsp salt - a pinch Banana leaves or aluminum foil to steam the batter. Method Soak rice in water for 3-4 hrs. Soak beaten rice in water for 15 minutes. Grate coconut. Grind rice with 4 tbsp of coconut till very smooth. Add beaten rice and 1 tbsp of jaggery powder and grind till smooth. Add enough water to make a creamy batter. Mix together the remaining coconut and jaggery. Cook stirring till moisture is absorbed. Add cardamom powder. Take about 6-8" pieces of banana leaves and soften them over a flame. Spread spoonfuls of batter thinly on them. ( or spread the batter on aluminum foil) place some coconut mixture in centre and fold the leaves or foil pieces to enclose the batter with the filling. Place the folded parcels carefully in a steamer and steam for 15 minutes. Peel away the leaves or foil and serve patholis with hot, melted ghee

Note : The batter may be steamed in turmeric leaves which impart a delicious fragrance to patholis.

Dhapalam Ingredients yam - 200 gm okra - 200 gm spinach - 200 gm pumpkin - 200 gm brinjal - 200 gm green chillies - 8-10 turmeric powder - 1 tsp coriander leaves - 4 tbsp, chopped salt - to taste

jaggery - 2 tsp tamarind - size of a small lime rice flour - ½ cup gingelly oil - 2 tbsp mustard - 1 tsp fenugreek - ½ tsp red chillies - 2-3, broken into pieces asafoetida - ¼ tsp curry leaves - few

Method Peel and cut yam and pumpkin into 1" cubes. Cut okra into 1" pieces. Chop spinach roughly. Cut brinjal into cubes. Combine all of them with slit green chillies. Add 4-5 cups of water and turmeric powder. Cook till vegetables are soft. Meanwhile, soak tamarind in ½ cup of water and extract the juice. When the vegetables are cooked, add salt , jaggery and tamarind juice. Simmer for 2-3 minutes. Mix rice flour with some water to make a paste and add to the vegetables. Simmer for few more minutes till the rice flour cooks and thickens the curry. Remove from fire. Heat oil in a small fry pan and season with mustard, fenugreek, red chillies, asafoetida and curry leaves. Add to the curry and cover immediately. Serve with rice.

Val Val Ingredients red pumpkin - 100 gm sweet potato - 100 gm potato - 100 gm ash gourd - 100 gm yam - 100 gm string beans ( karamani, barbathi ) - 100 gm gherkins ( kovakkai, tondli) - 100 gm coconut - 1 large rice flour - 2 tbsp green chillies - 6-8 asafoetida - ¼ tsp salt - to taste

Method Peel and cut pumpkin, sweet potato, potato, ash gourd and yam into thin and long pieces like finger chips. Cut beans into 2" long pieces. Cut gherkins into quarters, lengthwise. Grate the coconut and extract 1 cup first milk and 3 cups of second milk. Slit the green chillies. Combine all the vegetables and chillies with the second coconut extract. Simmer till the vegetables are cooked. Add salt, and rice flour, mixed with ¼ cup of water. Simmer for 2-3 minutes. Add the first extract of coconut and asafoetida. Just as it begins to boil, remove from fire. Serve with steamed rice.

Mamirikayala Pulihora Ingredients cooked rice - 3 cups grated mango - 1 cup For Dry Masala : cumin - ½ tsp fenugreek - ¼ tsp coriander seeds - 1 tsp

For Dal Mixture : bengal gram (chana) dal - 4 tbsp black gram (urad) dal - 1 tsp roasted gram - 1 tbsp chilli powder - ½ tsp turmeric powder - ½ tsp grated copra (dry coconut) - 2 tbsp salt - to taste

For Seasoning : oil - 2 tbsp mustard - 1 tsp cumin - 1 tsp black gram (urad) dal - 1 tsp small round red chillies - 2 green chillies, slit - 2 curry leaves - few

Method Mix grated mangoes with dry masala powder and salt to taste. Spread in a wide plate.. Cover with hot cooked rice and keep aside. Cook Bengal gram dal with black gram dal, chilli powder, turmeric powder and salt till soft but not mushy, adding the roasted gram towards the end of cooking. Mix in the grated coconut. Heat oil for seasoning in a kadai and add all the seasoning ingredients one by one in the given order. Add the rice with the mango and the dal mixture. Mix gently and keep covered on a low flame for 5 minutes. Serve hot.

Vangi Bhath Ingredients raw rice - 1 1/2 cups water - 3 cups ghee - 2 tbsp cloves - 2 salt to taste small brinjals - 300 gm tamarind - size of small lime grated coconut - 1/2 cup

For Masala Powder : grated copra (dry coconut) - 5 tbsp coriander seeds - 2 tbsp cumin seeds - 1 tsp red chillies - 6-8 turmeric powder - 1/2 tsp cloves and cardamom - 2 each saha jeera - 1/4 tsp nutmeg - a small piece

For Seasoning : oil or ghee - 3 tbsp mustard seeds - 1 tsp black gram (urad) dal - 2 tsp peanuts - 2 tbsp curry leaves - few

Method Roast all the masala ingredients with 1 tsp oil and powder together. Wash the rice, drain and mix with 1/2 the powder and salt to taste. Heat 2 tbsp ghee, fry cloves for 1/2 minute, and add to rice. Add 3 cups water and cook till done. Allow to cool. Soak tamarind in 1/2 cup water and extract the juice. ( or use 1 tbsp of ready made tamarind paste) Wash and slit brinjals from top towards stem, but do not to separate into segments. Mix remaining masala powder with salt and stuff the brinjals. Heat oil or ghee and season with mustard, black gram dal, peanuts and curry leaves. Add brinjals and fry for a few minutes. Add tamarind juice , cover and cook on a low flame till they soft but not mushy. Add the cooked rice, keep covered on a low flame for 5 minutes. Add grated coconut, mix and serve hot.