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| Poli,Somas and Ugadi Pachadi |
Ugadi is celebrated in the states of Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in Andhara and Karnataka, in Maharashtra it is known as "Gudipadava"."Ugadi Pachchadi" is one such dish that has become synonymous with Ugadi.The inner significance of this preparation is to indicate that life is a mixture of good and bad, joy and sorrow and all of them have to be treated alike.Ugadi Pachhadi, a unique dish of six different tastes, from sweet to bitter, is prepared on the day, which is also the first dish to be eaten by the devotees. Made up of neem buds, jaggery, green chili, salt, tamarind juice and unripe mango, the dish signifies different experiences in life that should be absorbed and to keep walking the good walk.
Ugadi pachadi depicts Basic Emotions of life
Jaggery (innippu)- represent happiness
salt(uvarppu)- represent Scareness
Neem flower(kasappu) - represent Sadness for Bitter taste.
tamarind(thuvarppu) -represent aversion
Raw Mango(Pulippu) - represent astonishment
chilli powder or Green chilly(Kaaram) - represent anger.
Ingredients
Neem flowers - 2 tsp
Raw mango - 1 tbsp (chopped)
jaggery - 3 tsp
Tamarind - small gooseberry size
chilli powder - 1/4 tsp or Green chilly - 1.
salt - for taste
Preparation
Soak tamarind in water for half an hour to prepare thick tamarind extract. Throw the pulp and retain the water.
Method
- Take a bowl, add tamarind extract, Raw Mango chopped, jaggery,chilli powder or green chilly, salt and finally add Neem leaves mix well. Now ugadi pachadi is ready.
Somas
A Sweet and crispy savory, which is normally made during special occasions in India. Somas is the sweeter version of curry puff. It is deep fried in oil but doesn’t feel heavy on tummy. My family used to make this with several stuffings, including dry fruits, khoya and semolina, coconut etc.
Ingredients:
Sooji (Rava) 150 grams
Sugar 100 grams
Khoya 150 grams
Cardamom 3 nos
Raisins 30 grams
Cashew nuts 30 grams
Ghee to fry the nuts and raisins.
Plain flour 200 grams
A pinch of salt.
Oil to fry
Method:
1.Knead plain flour with water and little salt to make a pastry sheet.
2. Take a wok and heat it up in medium fire. Fry the rava (sooji) dry roast them till nice fragrance comes and dont burn it or make it brown. Add the khoya to the rava and keep it frying for two to three minutes.
3. Before we trun off the fire add sugar to the mixture and transfer the content to another bowl.
4. Place a small pan and add two tablespoon of ghee. Then pound the cardamom, add the broken cashew nuts and raising and fry them well in the ghee and finally add the cardamom to the ghee. then pour the content over the rava mixture.
5. Mix the contents well using a spatula.
5. Take the small ball portion of the dough make it flat like we do chappathi . Use the mixture as the filling. I used the curry puff mould to shape the somas.
6. After you make about 6 somas. Turn on the fire and heat the oil for deep frying. Once the oil is heated up fry the somas till golden brown on both the sides.
7. The sugar, khoya and rava will bind well in the heat while deep frying. Then serve it with a nice cup of tea.
Puran Poli - Bobbatlu
Puran Poli is a flat sweet bread made with Jaggery and dal in
Maharastra,Andhra, Tamilnadu,Karnataka,Gujarat and Goa.It is called Puran
poli or Puranachi poli in Maharastra, Obbattu or Bobbatlu in Andra
Pradesh, Holige in karnataka. It is an authentic Indian recipe. Poli is
made during many of the festive Occasions such as Ugadi,Navaratri
Vratham, Vinayagar Chaturthi,holi, Avani avittam.
Ingredients
To Make Outer Dough
Maida - 1 cup.
salt - a pinch.
Turmeric Powder - 1 pinch.
oil - 2 tbsp.
water .
For Stuffing
Chana dal/Toor dal - 3/4 cup.
jaggery - 3/4 cup.
coconut - 1/4 cup.
Preparation
To Make Outer Dough
Combine Maida,salt, turmeric powder together and add water little by little, to make a dough. finally add 2 tbsp of oil and knead well. Dough will loosen, let it sit aside for 30min - 45 min.
To Make Poornam
To Make Outer Dough
Maida - 1 cup.
salt - a pinch.
Turmeric Powder - 1 pinch.
oil - 2 tbsp.
water .
For Stuffing
Chana dal/Toor dal - 3/4 cup.
jaggery - 3/4 cup.
coconut - 1/4 cup.
Preparation
To Make Outer Dough
Combine Maida,salt, turmeric powder together and add water little by little, to make a dough. finally add 2 tbsp of oil and knead well. Dough will loosen, let it sit aside for 30min - 45 min.
To Make Poornam
- Saute the chanadal for 5 min, till you get nice aroma.Then add water and pressure cook it for 5 whistles.
- Grind chanadal, coconut and jaggery into a coarse paste.(You should drain the water completely from chanadal before grinding).
After half an hour, divide the dough into 11 equal portions.
Grease the banana leaf or ziplock cover with oil, place the balls and pat it into small poori's.
Then place the poornam balls at the centre, then bring the edges to gether.
Then pat it, into circular disc and heat it on the tawa.cook it on both the sides, drizzle a tsp of ghee over it.
When it is cooked on both the sides, remove it from the tawa.
Grease the banana leaf or ziplock cover with oil, place the balls and pat it into small poori's.
Then place the poornam balls at the centre, then bring the edges to gether.
Then pat it, into circular disc and heat it on the tawa.cook it on both the sides, drizzle a tsp of ghee over it.
When it is cooked on both the sides, remove it from the tawa.
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