Ugadi is an important festival of India, though predominantely celebrated in the Southern region. It marks the beginning of a new era, simply put , Ugadi is a sanskrit word comprising of yug and adi where “yug” means “era ” and ‘adi” means “beginning “. Thus, this marks the new year for us. According to the Hindu Calendar,it falls on the first day of the month of Chaitra. This year, it falls on March 21. As this is according to the lunar calendar, the date varies each year. Today, with the festival approaching I have an Ugadi platter for you all. It is part of our blog hop of the theme “Ugadi Special”.
Blog
-
Masala Puri
Masala Puri are a deep fried spicy indian breads.It can be used as a breakfast dish , but if fried food is not your early option, serve it for lunch or as an evening snack. They are tasty and easy to make. It can be called as a modified version of the plain puri which needs kurma.You do not need much accompaniments here, coconut chutney and pickles are ideal to be served with it. This is my second entry to the blog hop of the theme”Holi special” .My first entry can be read here.
-
Sweet Pongal
Holi, the festival of colours marks the arrival of spring. It is the time when we love to celebrate the beautiful season, which soon ends giving us the worse summer. This festival is celebrated throughout the country, though the spirit of the festival has dwindled these days. What was once a colourful play with each one immersed in pink and blue , is now reduced to a mere touch of it. Well, change is the only thing constant, I enjoying seeing the kids running splashing colours on each other. Happy Holi to all of you !
-
Healthy Carrot Corn Stir Fry
The humble carrot , though tasty does not standout much as a stirfry. It is ideal if blended with any other kind. Carrot and corn stirfry is healthy and easy to make and can be used as an accompaniment with chapati or phulka. It is also ideal for those who do not like to eat it raw.
-
Hakka noodles
Chinese dishes have gained immense popularity in our country in the past few years. Though, not exactly the same version, the major ingredients are included with a slight touch of our spices, thus it was the beginning of Indo- Chinese cuisine in our country. From starters to lunch ideas, they have a huge variety of delicacies which have become the buzz word in our society today. The immediate dish that occurs one’s mind is noodles. Today, I present to you their exclusive Hakka noodles along with a starter,alu 65 for our blog hop .This day marks the blogversary of my website also. Thankyou to one and all for the support. It has really been a wonderful journey here.
-
Alu 65, chilli potato
Indo-Chinese snacks are very popular. Among the many varieties Alu 65, or chilli potato is one of them. A dry snack , it is tasty and loved by all. It can be of different kinds as with cauliflower,paneer or tofu. I have used potato as it is liked by kids and I had prepared it on my daughter’s birthday.
-
Mixed sprouts veggie
Sprouts are storehouse of nutrients and it is highly recommended in a vegetarian diet. Make the sprouts and keep them handy. They can be used for various purposes. Here is a recipe of mixed sprouts veggie which is tasty and easy to make. It is ideal for lunch box along with chapati.
-
Mirchi baaji, stuffed chilli pakodas
Among the savoury snacks of south india, the most cherished is mirchi bajji, stuffed chilli pakodas which are deep fried in batter of gram flour. Nothing to beat that I beleive followed by onion pakodas. A plate of murmura with these fried snacks, was the most enjoyable pasttime for us during college days , nostalgic memories flooding with this here !
-
Lemon Rice / lunch box ideas
Lemon rice is one of the pre-dominant dishes prepared in South Indian home. It is tasty, makes a good meal and is actually a festive delicacy. A traditional festive meal calls it as chitranna. It is one of the essentials made without onions.
Today, I have a quick-fix lunch box menu. It is ideal to prepare for weekend dinner too. A quick dinner is ready if you have pre-cooked rice on hand. You may use fresh green peas instead of ground nuts.
This is a vegan and gluten-free food, considering that you are using gluten-free asafoetida.
Lemon rice is easy to prepare, filling, can be made with or without onion and one can use left over rice too.
What goes in the Lemon rice
- Rice : Well cooked rice that is not smudgy is needed.
- Oil : Any neutral oil. I prefer using groundnut oil.
- Mustard seeds : It helps in setting the right tone of cooking. The right temperature of oil is used when the seeds crackle.
- Bengal gram
- Urad dal
- Green chillies
- Peanut
- Curry leaves
- onion : It is used here but many people avoid using it when making on a festive day.
- lemon : It helps in balancing the flavour of the dish.
- coriander leaves
If you have liked this post, do leave a comment, I will be glad to hear from you. Are you making this dish? Take a picture and share it on Instagram by tagging @foodiejayashree or onFacebook by tagging @evergreendishes. I will share them further. Let’s be connected. Subscribe to get all updates in your inbox.
-
Cabbage rice
Cabbage ,occasionally makes a peep in my kitchen and it is usually for the stir fry or the indo-chinese dishes that I use it. Many years back, I had read about the cabbage rice by the famous cooking magnet Tarla Dalal, I really could recall the recipe and last week decided to give a try to it. It was indeed delightful !