01/6Should-try recipes for Ugadi

The competition of Ugadi is right here and so is the time to take pleasure in some conventional delicacies. Ugadi is a particular competition of South India and is taken into account to be the primary day of the creation of the universe. That is why Lord Brahma is worshipped on this present day. Put together these scrumptious conventional recipes on Ugadi and benefit from the competition with your loved ones and family members.

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02/6​Kosambari

Elements required- 1/2 cup moong dal, Four tablespoons grated coconut, 1 tablespoon lemon juice, 1 tablespoon mustard seeds, 2 stalks of curry leaves, 1 cup grated cucumber, 2 tablespoon coriander leaves, 1 tablespoon vegetable oil, 1/Four teaspoon asafoetida, 1/Four teaspoon black pepper and salt as per style.

Methodology-

  • Soak moong dal in water for an hour. Now add it to a pan, together with water and let it boil for a couple of minutes till a bit tender. Now drain and set the dal apart.
  • Add grated cucumber, coconut, coriander leaves, lemon juice, salt and black pepper in a bowl. Add the moong dal and blend effectively.
  • Warmth oil in a pan, add mustard seeds, asafoetida, curry leaves and let it crackle for some time. Add the tempering to the salad and blend gently.
  • Your scrumptious salad is able to be served.

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03/6​Bevu Bella

Elements required- 1 teaspoon neem flowers, 2 tablespoon tamarind, Four tablespoons cubed coconut, 1 small inexperienced chilli, Four tablespoon jaggery, 2 cup water and Four tablespoons cubed uncooked mango.

Methodology-

  • Take two cups of water and soak the tamarind in it for a while. Later, squeeze out the pulp fully, pressure it and accumulate the tamarind water in a bowl.
  • Now add the jaggery to the bowl and blend effectively. Add small chunks of coconut and uncooked mango to the bowl. You may as well add some chopped dry fruits if you want.
  • Add 1 tsp neem flowers, slit inexperienced chilli in it and blend. Let it chill for 30-40 minutes. Your refreshing Bevu Bella is able to be served.

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04/6​Bellam Paramannam

Elements required- 1/Four cup moong dal, 1/2 cup rice, Four cup milk, 250 gm powdered jaggery, 10 cashews, 10 almonds, 10 raisins, Four teaspoon ghee, 1 cup water and 1 teaspoon powdered inexperienced cardamom.

Methodology-

  • Soak the rice and dal in water for 20 minutes.
  • Warmth a pan on medium warmth. Add powdered jaggery in it, add 1/2 cup water and let it soften. As soon as it melts and types a clean paste, flip off the warmth.
  • Add milk to a pan and let it come to a boil. Now drain the rice, dal and add it to the milk. Add 1/2 cup water and let it cook dinner for 10-15 minutes.
  • Warmth the ghee in a small pan, add raisins, almonds and cashews. Fry them till golden.
  • Now add fried nuts, jaggery paste and cardamom powder to the milk combination. Combine effectively and let it cook dinner for an additional 10 minutes.
  • Your Bellam Paramannam is able to be served.

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05/6​Mavinakayi Chitranna

Elements required- 1 cup rice, 2 tablespoon roasted peanuts, 1 teaspoon chana dal, 1/Four teaspoon asafoetida, 1/Four teaspoon turmeric, 1 tablespoon vegetable oil, 1 piece dry pink chilli, 3/Four cup grated uncooked mango, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 stalks of curry leaves, Three teaspoons grated coconut and salt as per style.

Methodology-

  • Prepare dinner the rice in your standard means. As soon as cooked, set them apart for later utilization.
  • Warmth oil in a kadhai, add asafoetida, dry pink chilli, curry leaves, chana dal and urad dal. Allow them to splutter for a couple of minutes.
  • Add the uncooked grated mango and turmeric powder. Combine effectively. Saute for a couple of minutes till the mango begins shrinking.
  • Lastly, add cooked rice and blend effectively. Add salt as per your style.
  • Garnish with roasted peanuts, grated coconut and serve.

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06/6​Gutti Vankaya Curry

Elements required- Four medium brinjals, 1 teaspoon mustard seeds, 1 stalk curry leaves, 1 cup onion, 1 teaspoon Kashmiri pink chilli, 1 tablespoon coconut powder, 1 teaspoon ginger, 1 teaspoon garlic, 2 cloves, 2 tablespoon vegetable oil, 1 teaspoon cumin seeds, 1 inexperienced chilli, 1 teaspoon turmeric, 1/2 cup tamarind extract, 2 tablespoon roasted peanuts, 1/2 teaspoon coriander seeds, 1/2 inches cinnamon and salt as required.

Methodology-

  • Firstly chop brinjals by slitting them into 4 components with out eradicating the stalk. Now dip them in salt water for a while.
  • With the intention to put together the stuffing, roast peanuts, sesame seeds, cloves, cinnamon stick, coconut powder and coriander seeds. Roast on low flame for 2-Three minutes. Let it quiet down a bit and add the combination to a blender. Additionally add garlic, ginger and inexperienced chilli, ½ cup onions and salt as per style. Add 2-Four tbsp water and mix to kind a thick paste.
  • Stuff the slit brinjals with this masala correctly.
  • Put together the curry by heating some oil in a pan. Add ½ cup onions, curry leaves, mustard seeds, cumin seeds, turmeric and pink chilli powder. Now add tamarind extract and blend effectively.
  • Drop within the stuffed brinjals, add water if the curry appears too thick. Prepare dinner for 2-Three minutes and serve.

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