Telugu Festival sarvadhari Ugadi celebration 2009, Recipes India

Sarvadhari Ugadi is the New Year and is celebrated with huge passion and commitment from corner to corner in the state of Andhra Pradesh. this day is of great implication as it imply a new start to all the project and endeavors.

Telugu Sarvadhari Ugadi Wishes 2009 and Ugadi Recipes

The day develop its implication from Hindu Mythology and it is thought that Lord Brahma, make of the Hindu Pantheon, and its begain creation on this day. The festival enjoy after Holi, which also know as The festival of colors. It symbols the start of spring, the first time of year, a season when the whole thing is lush, green and grassy. New green foliage replace lifeless ones while plants bloom in full grandeur.

2009 Ugadi Festival Celebration in India

Women use dissimilar flowers which blossom throughout this time to decorate their house. They also utilize sweet stink Jasmine to ponytail their hair. On this day, citizens wear new clothes and a lot of clean and wash houses as sign the beginning of a new year. This also represent cleaning the house so that Supernatural being of wealth and affluence blesses the house and its resident.

On Ugadi day, people stir up before the smash of dawn and get a head bath. They decorate the entrance hall of their houses with novel mango leaves. The meaning of bind mango leaves tell to a legend. It is believe that Kartik he also called as Subramanya or Kumara Swamy and Ganesha, which is a the two sons of Lord Siva and Parvathi were very fond of mangoes. As a result the people decorate their houses with mango leaves as an favorable sign.

Near to the spirit on this day mango is not only the formula but also its leaves charm the entrances of citizens’s house. Several frailty are set up on this day and most important one which to be said like a ‘trademark ‘ for the festival is Ugadi Pachchidi. This is make out of new resulting from the fresh crop of sugarcane raw mango pieces , neem flowers and new tamarind. This recipe return life as it has a combine of sweet and sour stuff, so the most favorable moment to feel life is on the New Year day!

Special types of cute are also made on this day beside with some special cooking delights which revive the taste at last for a long time! People go to their relatives and switch over greetings on this day. The day represent a fresh, happy and favorable begin of any new venture or try.

Various Recipe For Ugadi festival 2009 Preparation Method Inclided Below.

Holige Or Puran Poli Or Bobbatlu

Item Needed for Holige Or Puran Poli Or Bobbatlu

• 2 cups bengal gram dal
• cardamom powder - 1/2 tsp
• 2 cups grated jaggery
• 1/2 cup oil water,
• 1 1/2 cups all purpose flour (or wheat flour)
• some rice flour for rolling polis.
• a pinch of salt,

Method Of making Puran Poli

• Sieve all purpose flour and salt twice.Make a soft and pliable dough with water and some oil.
• Keep it under a wet cloth for an hour.
• Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.
• Now add jaggery to this hot boiled bengal gram and cook on a medium flame.
• Keep stirring constantly so that it will not burn or stick to the vessel.
• The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps.
• Then add cardamom powder and mix. Now Puran is ready.
• Knead the dough with hands. Use oil as well as water for kneading. Make round balls (about 2 inch. dia.) of this dough.
• Roll one ball a little bit and make a flat disc.
• Place some puran (about twice the quantity of outer dough) in the center of this flat disc. Seal the ball tightly.
• Roll again to make thin puran polis of 6 to 7 inch. diameter.
• Use rice flour for smooth rolling.
• Heat a flat griddle.
• On a medium flame, roast one side.
• Flip it and roast another side.
• Do not flip the sides over and over.
• Roast till golden brown.
• Smear ghee on top and serve hot.

Khus- Khus Payasam

Item Needed for Khus- Khus Payasam

• Khus Khus - 1/2 cup
• Sugar/jaggery - 1 cup
• Milk - 1 1/2 cup
• Water - 1/2 cup
• Grated coconut - 1/2 cup
• Cardamom powder - 1/4 tsp

Method Of Preparation Khus- Khus Payasam

1. In a dry pan roast the poppy seeds just for a minute and take off from fire. Allow it to cool for 10 minutes.
2. Now wash the seeds well for couple of times and then soak them in water for 1 to 2 hours.
3. In a blender add the poppy seeds along with coconut and grind it into a very fine smooth paste adding little water.
4. Take a deep bottomed vessel and bring the milk mixed with water to a boiling point.Add the sugar and mix well until it gets dissolved completely.
5. Keep stirring the milk in between and boil for 4 to 5 minutes.Now add the paste along with cardamom powder and allow it to boil for further 5 to 8 minutes.
6. After adding the poppy seeds paste keep stirring the content regularly so that it gets mixed with milk giving a very good flavor.
7. You can also filter the payasam in a colander/muslin cloth to get the refained liquid but it’s optional.
   For better taste use jaggery. You can adjust the proportion according to your taste.
8. Famous dessert from karnataka & also good dessert during summer time as poppy seeds works as a cooling agent.

Gaarelu ‘vada’

Item Needed for  Gaarelu ‘vada’

• 1 cup split bengal gram
• 1 1/2 inch ginger
• oil for frying
• few coriander leaves
• salt to taste
• few curry leaves
• 6 greenchillies

Method Of Preparation Gaarelu ‘vada’

• Soak split bengal gram for 5 to 6 hours.
  Drain the water from it and grind it in the food processor along with ginger,salt and green chillies by adding very little water; the batter must not be too hard or too thin.
• The consistency must be such that gaarelu can be made.
• Take oil in a deep frying pan and heat it hot. in a plastic sheet, take a small amount of batter and flatten it with your fingers with a little hole in the middle.
• Take that from it and fry it until golden brown.

Mango Shrikhand

Item Needed for  Mango Shrikhand

• 1 mango
• 1/2 tsp cardamom powder
• 2 tsp water
• 1/4 cup grated coconut
• a pinch saffron
• 1 quart whole milk yoghurt
• 1/3 cup sugar

Method Of Preparation Mango Shrikhand

• Put the saffron in a pan, add cardamom powder and water & heat it on simmer while stirring and remove the heat.
• Whisk the saffron mixture into the yoghurt. Put this yoghurt mixture in a coffee filter or a strainer lined with cheese cloth and set it over a bowl.
• Let drain in the refrigerator for an hour.
• Transfer the yoghurt to a bowl and add sugar to it.
• Beat the yoghurt 2-3 min.
  Pour into bowls and refrigerate it until very chilled.Mean while,toast the coconut over low heat until golden.
• Serve the shrikhand topped with mango cut into thin slices and coconut.