My food
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Ginger Garlic Paste - 1 tbsp
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat.or (Make some slits around the eggplant and bake it in an oven for 30- 35 mts or until it is soft on all sides)
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
Garnish with green coriander leaves and Serve hot with roti/chappathis.
Happy Ugadhi
Ugadi is the Telugu New Year day. It is specially associated with Pacchadi (chutney) in telugu. The chutney is prepared with tender flowers of neem, jaggery or sugar & new tamarind. The whole family has to eat the chutney. The chutney is offered to the deity first and then eaten by the members of the family.
The Telugu and Kannada people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are de rigueur. The day, however,begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -
Neem Buds/Flowers for bitterness
Raw Mango for tang
Tamarind Juice for sourness
Green Chilli/Pepper for heat
Jaggery for sweetness
Pinch of Salt for saltiness
This mixture with all six tastes , called "Ugadi Pachhadi" in Telugu , symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity.
Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year
to come. This is the Panchanga Sravanam, an informal social function where an elderly and respected person refers to the new almanac pertaining to the coming
year and makes a general benediction to all present. The advent of television has changed this routine, especially in the cities. Nowadays, people turn on the
TV to watch broadcasts of the recitation.
Ugadi celebrations are marked by literary discussions, poetry recitations and recognition of authors of literary works through awards and cultural programs. Recitals of classical Carnatic music and dance are held in the evenings.
Ugadi is celebrated at the onset of spring as the Telugu New Year. The day marks the beginning of the Hindu lunar calendar and it is believed that Lord Brahma, the creator of the Hindu pantheon started creation on this day. Spring is the season that heralds new beginnings and on this day, new neem leaves, raw mangoes and fresh jaggery is used to make the Ugadi Pachadi – a relish that is a must-have on this day. The sweet, sour and bitter taste of the pachadi is a reflection of life and its different flavours.
Celebration:The whole family wears new clothes. Around 3.00 p.m. a brahmin sits on the pail outside the front yard door & recites the panchangam. All the nearby residents gather to listen to him about the new year, rain fall, agriculture, prices, education, eclipses, and auspicious days for marriages, health and
astrological forecasts for the individuals and the community based upon the planetary position. In the evening many competitions are held like bullock-cart races, physical duels, lifting of heavy weights, running races, card games and so on.
Here are some recipes , which you can try at home
Mango chutney(Maamidikaaya pachadi)
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ingredients
Medium Sized raw mango - 1
Fenugreek seeds - 1 teaspoon
Asafoetida - a pinch
cumin seeds-1 tbsp
Red chillies - 4
Turmeric - a pinch
Mustard seeds - 1 teaspoon
Curry leaves - 4
Method:
1.Wash the mango thoroughly and pat it dry. Cut the mango into small pieces. Keep aside.
2.Roast 2 red chilies, a pinch of asafoetida, and 1/2 teaspoon of fenugreek seeds,musterd seeds,cumin seeds. Cool and keep aside. Blend the raw mango pieces, the roasted chiili-feenugreek-asafoetida,musterd seeds,cumin seeds until fine paste. Add turmeric and blend again. . Finally add salt according to taste.
3.Heat oil in pan and add mustard seeds, curry leaves, asafoetida and fenugreek seeds. Add this popu to the blended mixture.
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