Ugadi Wishes with Ugadi Feast..

Wish You all a very Happy Ugadi. Hope this year brings you in good Health, Peace and Prosperity.

Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit. It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi

Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.

On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.

After doing prayers, we serve jaggery mixed with neem leaves. The bitter taste of neem leaves and the sweet of jaggery symbolize joy and sorrow in life. Here we just had jaggery as we din't get neem flowers:-).

This festival brings back lots of memories. It is mainly of the food we used to have. We used to help our mom prepare the feast. After doing the pooja we used to sit down and eat on banana leaves. This time, I found banana leaves in a mexican store and was very exited. I have tried my best to do all the dishes my mom used to make for this festival. So here is the feast on a banana leaf..

The dishes are from left ..Salt, Kossambari (salad), Hullikayi Palya( Green beans fry), Thondekayi Palya( Tindora fry), Aloogadde Fry (Aloo Fry), Mosaru Pachadi( Raita), Mavinakayi Chitaranna (Mango Rice), Halasandi vade (Black eyed peas vada), Shavige Payasa (Payasam), Burfi, Obattu (Puran poli), Rice and Obattu Saru ( Rasam).

Will post the recipes soon.. Happy Ugadi..

Tomato Gojju (Gravy) And Simple Cucumber Salad

This is a simple gojju (gravy) which can be made when you are out of veggies or when you want to make something simple and fast. My mom used to make this along with chapati and we used to crib all the time for eating. I had a big list of only "I don't like this vegetable or pulses". After coming here, I don't say no to any thing :-). This gojju was on my don't like list, but now I make this very often. Ingredients:

ಟೊಮೇಟೊ /Tomato – 4 Big (chopped) ಈರುಳ್ಳಿ / Onion – 1 big (chopped) ಹಸಿಮೆಣಸಿನಕಾಯಿ /Chilies – 3-4 (chopped) ಮೆಂತ್ಯ ಸೊಪ್ಪು /Methi leaves – ¼ cup (optional) ಕಡಲೆ ಬೇಳೆ /Channa Dhal – ½ tsp ಉದ್ದಿನ ಬೇಳೆ /Urad dhal – 1 tsp ಸಾಸಿವೆ /Mustard Seeds – ½ tsp ಕರಿಬೇವು /Curry leaves ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು /Coriander leaves – 2 Tb spoon ಧನಿಯ ಪುಡಿ /Dhaniya / Coriander powder – ½ tsp ಅರಿಶಿನ ಪುಡಿ /Turmeric powder – ¼ tsp ಎಣ್ಣೆ /Oil – 2 Tb spoon ಉಪ್ಪು /Salt Method:

• Heat oil in a heavy bottomed pan, add mustard seeds and after it splutters add channa dhal and urad dhal.
• After it is lightly brown add onions and fry till golden brown.
• Then add methi leaves, fry for a minute, then add tomatoes, chilies and curry leaves.
• Add Coriander powder, turmeric powder, and salt and mix all together.
• Cover and allow it to cook .If you want little gravy (add little water).
• If the tomatoes are juicy, no need to add water.
• When all the tomatoes has become mushy and nicely blended, remove from stove and sprinkle coriander leaves.
• Serve with chapatti or rice.

PS:

• Methi leaves are optional. I just added this as I had it.
• You can adjust the spice accordingly.
• You can also add veggies to this.

Cucumber Salad:

Ingredients:

Cucumber – 1

Onion – 1 Tb spoon (finely chopped) Fresh Coconut – 1 Tb spoon (optional) Pepper – 1/4 tsp Salt Spring Onion or Coriander Leaves – 1 Tb spoon

Lemon Juice - 1 tsp Method:

• Chop cucumber to small pieces.
• Mix all the above ingredients together.
• Serve either cold or fresh.
• You can add yogurt too if you want.

Cucumber Salad, goes to Neha of "Tasty recipes" who is guest hosting "AFAM-Cucumber", an event started by Maheswari.

Salad goes to Sunita's Think Spice, Think...Pepper.. being hosted this month by Divya of Dil Se….

My tomato gojju goes to Sanghi's Fall in Love(FIL) - Tomato Event.

Mexican Rice with Refried Beans

Mexican cuisine is known for its varied hot and tangy flavors, colorful decoration, and variety of spices and ingredients added in each meal, many of which are native to the country. The food is rich in proteins and minerals. In our house, all three of us love Mexican food. I always used to wonder how they get the color for the rice with all the flavour. Then when I saw it was tomato, I was surprised. I found the perfect opportunity to make it. I surprised both of them with this simple rice with re fried beans.

Rice:

Ingredients:

Chopped Onion - 1/2 cup Chopped Green Bell pepper - 1/4 cup Garlic, minced - 1 large clove Long-Grain Rice - 1 cup Tomatoes - 3 medium (chopped) Carrot - 1 medium(chopped) Chili - 1 (chopped) (optional) Chili powder - 1 tsp Ground cumin - 1/4 tsp Vegetable Broth - 1 1/2 - 2 cups Oil - 2 Tb spoon Salt Method:

• In a heavy skillet, heat oil, saute onion, green bell pepper, carrot and garlic until onion is softened.
• Add rice to skillet and fry over medium-high heat until rice has browned.
• Grind the tomatoes and keep aside. Don't add water.
• Add chili powder, salt, vegetable broth and also the tomato puree.
• Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
• Taste and add more salt if needed.

PS: I have used fresh tomatoes, you can also use 1 can (15 oz) tomatoes.

Adjust the spice according to your taste. If you don't have vegetable broth, you can just add water. Don't add too much water, as the rice should not be mushy.

Refried Beans:

Ingredients:

Pinto beans - cups

Fresh Garlic - 1 Tb spoon

Cumin powder - 1-2 tsp

Chili powder - 1/2 tsp

Pepper powder - 1/4 tsp(optional)

Bay Leaf - 1

Onion - 1/4 cup(finely chopped)

Butter - 1-2 Tb spoons

oil

Salt

Method:

• Rinse the beans and let the beans soak in a large pot overnight. Use plenty of water since the beans expand quite a bit.
• Add Cumin powder, Garlic paste, Bay leaf, Chili powder, pepper powder, salt and boil them for about an hour or so… basically until they are soft (make sure to keep on adding water).
• You want the beans so soft that they are falling apart (it makes it easier to mash them later on).
• After the boiling is complete, you need to empty out a lot of the water… but not too much or else the beans get really dry.
• For starters try emptying out the water so that only the bottom half of the beans are in water.
• Then mash the beans using potato masher.
• The consistency of the beans should not be uniform.
• In a large pan, heat 2 Tbs of olive oil and saute onions.
• Reduce to a low heat. Add the beans to the sauteed onions. Mix in 1-2 Tbs of butter.
• Now the re-frying begins. Don’t re-fry for too long; it tends to dry out the beans. And don’t let them burn.
• If the beans get too dry, add the bean water which was emptied out.
• Serve with Rice and sauteed corn.

Mexican Rice and Refried Beans goes to "It's a Vegan World-Mexican" hosted by Vaishali of "It's a Vegan World"

Mexican Rice goes to Sanghi of "Sanghi's Tasty Bites" blogs new event "Fall in Love-Tomato".

Mexican rice with refried beans is off to " WYF- Cuisine" hosted by EC of "Simple Indian Food- An Easy Cooking Blog "

Oatmeal, Date and Pecan Squares.

First of all, I am very exited and honoured to receive this beautiful Mammoth Pecans as a gift from the Pecan Company. Last month, when I had posted my Egg less Sweet and Savory Pecan cookies, Jessica dropped by and mentioned about a contest in her company and asked me to send this recipe over. I just sent it over and they told that they will prepare, taste and then select recipes that will be published on their website. The recipes which got selected received this beautiful 1 Lb packet of Pecans. All thanks goes to Jessica who mentioned about this contest. I am really very honoured and also exited on receiving this, as I have not won anything before. It really makes you happy and also motivates you, when you receive such gifts. Hurray!!

So, coming to the recipe, this is a easy and healthy bars. Very soft and has crunchy bite to it while eating.

Ingredients: Pitted dates(coarsely Chopped) – 8 oz or 1 cup Orange juice – 1 ½ cup All purpose flour – 2 ½ cups Brown sugar ( firmly packed) – 1 ½ cup Salt – ½ tsp (optional) Margarine or butter – ¾ pound (3 sticks cut into pieces) Quaker Oats (Quick or Old fashioned, uncooked) – 2 cups Unsweetened shredded coconut – 1 ½ cup Pecans – 1 cup Method:

• Preheat oven to 350 deg.
• In a medium saucepan, combine dates and orange juice, bring to boil.
• Reduce heat and simmer for 15 – 20 minutes or until thickened, stirring occasionally.
• Remove from heat and let cool slightly.
• In a large bowl, combine flour, sugar and salt.
• Mix the butter pieces to this and combine till they are crumbly.
• Stir in oats, 1 cup coconut and nuts.
• Remove 4 cups oat mixture for topping.
• Press remaining oat mixture evenly onto bottom of an ungreased 13 by 9 inch baking pan.
• Spread date mixture over crust to within1/4 inch of edges.
• Sprinkle with remaining oat mixture. Then sprinkle with remaining ½ cup coconut, patting gently.
• Bake for 35-40 minutes or until light golden brown.
• Cool completely in the pan on a wire rack.
• Cut into squares.

My Oatmeal, Date Pecan Squares are off to "Sunday Snacks - Grab n Go" hosted by Pallavi.