Ugadi Pachadi -Andhra Delicacy Reflecting Different Flavors Of Life

Today we are celebrating Ugadi,the Telugu New Year Day, which is the first festival of our Telugu calendar and the first big festival that comes after Sankranti.Our Andhra festival is known by different names in different states of India like “Gudi Padwa” in Maharastra and “Ugadi” in Andhra Pradesh and Karnataka.Whatever the name this festival takes in different regions,it heralds the dawn of Vasanth Rutu (Spring Season),which is considered the first season of the year (Chaitra Maasam) .Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.
With the coming of Ugadi, mango season is in full swing with fresh green mangoes flooding the rythu bazaars,garlands of marigold,roses,kanakaambaram, chamanti,naturally perfumed jasmine flowers (mallepuulu) which are in full bloom adorn the deities in temples and yes,you find most of our Andhra women’s braids are adorned with clusters of mallepuulu (jasmine flowers).The doorways of our homes are adorned with mango leaves which signifies prosperity and general well-being.But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called "Ugadi Pachadi",with sweet,sour,pungent and bitter tastes (shadhruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.Of course,other than the special pachadi we also prepare special foods with the use of raw mango like papppu maamidikaaya,maamidi pulihora,maamidi kobari pachadi,pulihora,bobattulu, payasam and garellu.

Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year’s day.Its made with fresh tamarind,jaggery(panela),fresh mangoes and neem flowers (margosa).One can add sugarcane,coconut and bananas also.The sweetness of jaggery,the sourness of tamarind,the bitterness of neemflower and the pungent flavor of the green mango skin,spice of the chilli powder ,raw tender mango’s taste and lastly salt form the shadhruchulu or six tastes of the sauce.

Andhra Ugadi Pachadi Recipe
Ingredients:

1 cup of raw fresh mango (cleaned and dried and finely chopped along with skin into small pieces)
1 tbsp of margosa flowers (neem tree flowers)
1 cup of grated jaggery
1 tbsp of fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
red chilli pwd (according to your choice)
salt to taste

Mix all the above ingredients to form a sauce like appearence.If you want a thin and watery chutney add very little water (2-3 tbsps).
Note: You can also add small pieces of sugarcane,pieces of ripe banana,putanaala pappu(roasted channa dal) along with the above ingredients.
Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time leaving a medley of flavors.The flavors of the Ugadi Pachadi signifies that the mixture of bitter margosa flowers and sweet jaggery reflect the myriad facets of life,both joy and sorrow and prepares one to face both good and bad in the year to come.During this season we find people eating neem leaves and flowers at the onset of Vasantha Ruthu and through out the spring season as its a counter measure for kapha dosha individuals (kapha dosha increases around this period).Ugadi Pachadi is a healthy low calorie pachadi where the Neem flowers , new tamarind, jaggery and fresh raw mangoes contain nutrients that cleanse the system and act as prophylactics(prevention of illness or disease).

Ugadi Subhakankshulu!Wishing you all a very happy Ugadi and a great year ahead!

Food,Food Blogs,Vegetarian,Telugu,Andhra Recipes,Flickr

Peanut Flavored Vegetable Fried Rice & Stir Fried Vegetables In Peanut-Chilli Sauce

Over the weekend,I cooked a very simple, visually appealing,wholesome, comforting ,nutritious meal with loads of vegetables and which didnt take in too much of cooking time.I really wasn’t in an adventurous mood and decided to play safe with the ingredients used in making a Indo-Chinese fusion meal, comprising of a vegetable stir fry and fried rice dish ,since we had an elderly guest visiting us for lunch.He is the typical Andhrite who loves his rice and chepa pulusu (fish cooked in a tangy spicy sauce) and whose meal has to have spice,definitely not bland.It was a challenge to me with hubby dear wanting to eat a meal with a Chinese flavor and a relative (with an uninitiated palate to Chinese cuisine)who loves spice and was willing to eat whatever I served him.

What I like about Indo-Chinese fusion cooking is, you have enough room to experiment from scratch,don’t have to follow any particular cookbook method,less cooking time though the preparation time is much more than the actual cooking time..:)and the recipes are not traditional in the sense that they haven’t been passed down by our grandmothers.Indo-Chinese fusion cooking is versatile(free-style) in the fact that you can mix and match different foods and ingredients,flavors and textures to suit your palate and gives you the freedom to concote your own recipes.
So here it is, my creation Indo-Chinese medley of a simple and easy ,yet flavorful and nutritious peanut flavored vegetable fried rice and vegetable stir fry in peanut-chilli sauce where the cooking style or technique is primarily Chinese and infused with Indian ingredients.

Peanut Flavored Vegetable Fried Rice

Ingredients:
2 cups of cooked basmati rice or any long grained rice(each grain should be separate and the rice should be completely cool)
1 1/2 tbsp peanut oil
1 bunch of chopped spring onions
2 green chilli slit length wise
1 small cup of chopped carrots
1 small cup of chopped french beans
1 small cup of chopped cabbage
1 small cup of boiled green peas
½ tsp white pepper powder
1 tbsp white vinegar
2 tbsps of coarsely pwd roasted peanuts
salt to taste

Heat peanut oil to a smoking hot pan or wok and add the carrots and beans and stir fry them for 2 minutes and then add the cabbage, capsicum,green chillis and onions and stir fry on high heat tossing them about till the vegetable get tender.Now add the green peas.
Immediately add the cold cooked rice ,salt,white pepper powder and peanut pwd and stir fry for sometime till rice and vegetables are nicely mixed together.
Add the vinegar and stir in everything till well mixed and then sprinkle the chopped spring onions and stir it in and serve hot.Remove the green chillis from the rice before serving.

Stir-Fried Vegetables in Peanut-Chilli Sauce

Ingredients:
1 green capsicum, cut into big pieces
1 red capsicum, cut into big pieces
2 onions (quartered)
2 carrot thinly sliced (diagonally)
1 bunch of spring onions,finely chopped
1 small cup of boiled green peas
1 cup cabbage cut into big pieces
1 tsp freshly minced ginger
2 tbsp peanut oil (I prefer peanut oil for the flavor it imparts to the food and it holds up to the hot-pan temp which is vital to chinese cooking)
1 tbsp soya sauce
1 tbsp cornstarch mixed in 3-4 tbsps of water

For sauce:
7-8 tbsps of water
7-8 garlic flakes (fry in a tsp of oil till rawness disappears)
4-5 dry red chillis (deseed and soak in water for 10 minutes so that the pungency is reduced)..you can reduce the chillis if you want less spice
3 tbsps roasted peanuts
1 tbsp of grated jaggery (or brown sugar or panela)
Grind all the above ingredients for the sauce to a paste.
Heat a pan or wok to smoking hot and then add oil.Add minced ginger and stir fry for a few seconds and let the aroma permeate the kitchen.Now add carrots and stir fry for a minute and then add the cabbage,capsicum and onions.Now stir fry all the vegetables constantly till tender.Dont over cook them.They should be crunchy and crisp and not mushy.
Now add the peanut chilli sauce and soya sauce and stir fry till the vegetables are well coated.Add 2-3 tbsps of water and salt, if your find the the sauce is getting stuck to the vessel.Dont fret.Its natural and keep stir frying for a few minutes and then add the cornstarch with the water and let it combine with the vegetables till your get a glazed look to the vegetables.
Garnish with scallions and serve hot with any fried rice or noodles.

Indeed,the vegetable fried rice generously flavored with peanuts and stir fry vegetable dish in a very flavorful sauce was delicious and had my guest asking for more.I knew my tyrst with Indo-Chinese fusion cooking was successful in initiating his palate to a totally new taste.I had earlier blogged about some of my adventures with Indian-Chinese fusion cooking like Sprouts Fried Rice,Spiced Fish Fillets and Sweet and Sour Chicken Legs,and they were devoured even before they reached the dining table..:).

Since this fusion meal is loaded with nutritious vegetables,it makes an apt entry to Sweetnicks Anti-Oxidant Rich Foods ARF 5 Day as well as Meena's "From My Rasoi" March theme Fusion Foods.

Food,Food Blogs,Indo-Chinese Recipes,Cooking, Flickr

Majjiga - Andhra Spiced Buttermilk (Salted Yogurt Drink)

Summer time conjures up memories of big cool earthern pots of churned buttermilk kept in the open verandah of my tatayya’s (grandfather) farmhouse and those visiting him being offered a glass of cool refreshing ‘majjiga’ (Telugu term for buttermilk)-the quintessential summer drink.I reminse the good olden days of sharing some great moments with tatayya over a glass of chikkati majjiga (thick buttermilk). I grew up drinking ‘majjiga’ and it still is a routine affair in our home... call it a mix of tradition, habit , nutrition and comfort. Visit any Andhra home during summer time and you are sure to be welcomed with a chilled glass of majjiga (moru(Tamil),majjige(Kannada),chaas(Gujarati),lassi(punjabi)).
Majjiga is an integral part of Andhra cuisine and no meal is complete without Majjiga which is usually taken towards the end of a meal as it has the ability to enhance digestion.Majjiga which is known by different names in the West like Salted Yogurt Drink,Yogurt Shake and Indian Drinking Yogurt is a blend of three tastes which are sweet,sour and astringent.Majjiga is one of the easiest recipes even a 6 year old can whip up and is nothing but a blend of fresh curds,plain water and salt.Replace the salt with sugar and it becomes Sweet Lassi,a very popular sweet drink beverage in North India,having its origins in Punjab.

The best way to prepare ‘majjiga’ is to always use fresh home made curds and mix it in equal parts of water to make a thick buttermilk (chikkati majjiga).For a more thinner majjiga add 3 parts of water to one part of curds and use a hand churner or kavvam (traditional wooden or stainless steel churner) to churn the mixture ,rolling it back and forth between your hands.
Do this for 2 minutes.This action helps in blending the mixture well and any fat which is in the curd will separate and rise to the top.Skim off the fat.(If you don’t have a hand churner similar to the ones shown in the picture ,use a blender to blend on low speed for a minute)

Andhra Spiced Buttermilk is a soothing combination of fresh home made curds,water,fresh curry leaves,crushed ginger,green chillis,salt and a dash of lemon juice.This spice and herb infused drink is a perfect blend of myriad flavors ….sweet,spicy,sour and salty which balances and pacifies all the three doshas.Vata,Pitta and Kapha,strengthens and increases our appetite and digestive power.

Andhra Spiced Buttermilk

Ingredients:
4 glasses of buttermilk(made from 4 parts water and 1 part curds)
1-2 green chillies finely chopped (adjust according to your choice)
½” ginger piece grated or crushed
few curry leaves (only fresh leaves)
1-2 tbsp lemon juice
salt to taste
coriander leaves(optional)
Mix all the above ingredients and chill.Serve cold.

Another variation is to add a tempering of mustard seeds and curry leaves to the above prepared majjiga.Heat ½ tsp of oil in a pan and add 1/2 tsp of mustard seeds and let them splutter.Add the curry leaves and let the flavors blend in the oil, remove from heat and immediately add to the majjiga and cover for a few minutes and then blend with a churner for a minute and chill. Serve cold.
Another version is nimmakaaya majjiga or nimma majjiga which is plain salted majjiga (blend of curds and water)with a dash of lemon juice.
North Indian version of buttermilk or lassi calls for the use of rock salt,dry roasted cumin pwd and fresh mint leaves.Read more about Lassi.

Each home has its own version of buttermilk be it North, South ,East or West.The basic recipe of buttermilk is the same,only the infusion of spices and herbs differs according to each home or region.Read more about curds or yogurt and home made yogurt.

Ayurvedic nutrition recommends buttermilk to pacify Pitta dosha (with the addition of sugar or rose water), pacify Vata and Kapha (use of rock salt, honey,spices like dry-roasted cumin pwd, black pepper and herbs like ginger).Buttermilk is highly recommended as one the best home remedies for certain ailments like piles,diarrhoea,jaundice and dysfunctions of liver and spleen.Read more about the benefits of buttermilk.

This traditional thrist-quenching refreshing drink with high therapeutic and nutritional properties is appetizing,cooling,rejunuvating,soothing and serves as an excellent antidote to sunstrokes during Indian peak summer times. It tones the small intenstine,very light on the stomach and easy to digest unlike other dairy products like cheese and paneer.It goes without saying that majjiga is the healthiest low calorie milk product among the many dairy products and works as a good calcium substitute for the high calorie dairy products.

Buttermilk serves as a good home remedy for removing sun tan.Apply buttermilk to the face and rinse off with cool water, once dry.Do this regularly and your tan disappears and your face gets back it lost glow.So it works as a beauty enhancer too…:)

I had to start with my series on “Indian Drinks & Sharbats” with this heavenly traditional drink which most of us in Andhra cannot do without.So instead of heading for aerated drinks this summer,try out the irresistible, nourishing,old-fashioned beverage 'majjiga' which will revitalize you and keep you cool throughout the delirious hot season.

Food,Food Blogs,Vegetarian,Indian Drinks And Sharbats,Andhra Recipes,Flickr