UGADI HABBA

"Yuga Yugadi Kaledaru, Yugadi marali barutide"

"Hosa varushake Hosa Harushava hosatu hosatu tarutide"

"I Wish all my Blog readers A Very Happy Ugadi "

"Ugadi/Yugadi" =Yuga(Era) + Adi(Beginning), means beginning of a new era. According to Hindu Panchang(Calender) Yugadi is the beginning of New Year for Hindus. There are 60 samvtsaras, this time it is the beginning of Sarvadhari samvtsara.

"Bevu"is the main sweet which is prepared and distributed among friends and relatives in North Karnataka. Actually Bevu means "Neem", but this bevu is a sweet made by mixing daliya powder,jaggery powder, grated dry coconut, almond, raisins,cashews and neem flowers. Neem flowers are not available here in US, so made bevu without that. Our menu for habbada oota (feast) :- Holige, Kosumbari, Beans-carrot mix palya, Rice-Holige Saru, Balekayi Bajji , Papad and Bevu.

KOSUMBARI

Ingredients:-
Green gram- 1/2 cup
Cucumber- 1 no.
Green chillies-2 nos.
Small Onion-1 no.
Chopped cilantro
Curry leaves- 1 string
Shredded coconut-1/4 cup
salt to taste

Procedure:-

• Soak green gram for 2 hrs, drain water and keep it aside.
• Chop cucumber, onion,cilantro,curry leaves, green chilli finely.
• Mix green gram and chopped stuff.
• Add shredded coconut and salt to taste.
  

BEANS-CARROT MIX PALYA

Ingredients:

Beans-200 gms
Carrot- 2 nos.
Green chillies- 5-6 nos.
Onion-1 no. medium sized
Shredded coconut- 1/2 cup
Masala powder- 1tsp
Chopped coriander- 1 tbsp
Curry leaves- 1 string
Mustard and oil to saute
salt to taste

PROCEDURE:-

• Heat oil in a wok, add mustard, curry leaves and chopped green chillies.
• Add chopped onion, fry till golden brown.
• Then add chopped carrot and chopped beans, cook them till soft.
• Add shredded coconut,chopped coriander,masala powder and salt.
• Mix it well, cook for 2 minutes.
• Serve it as a side dish with Chapathi/Rice.

BALEKAYI BONDA

For recipe click here.

HOLIGE/OBBATTU

To make 20 Holige

Ingredients:-

For outer layer
Maida- 2 cups
Oil- 1 tbsp
Salt - a pinch

For Stuffing
Toor dal- 1 cup
Chana dal- 1 cup
Jaggery powder- 2 cups
Cardmom Powder-1 tsp
Water-5 cups or more

Procedure:-

• Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough.
• Keep it aside for an hour.
• Bring water to boil in a big vessel, add washed and drained chanadal, cook for 10 minutes.
• Now add washed and drained toor dal, cook until both the dals become soft.
• Drain the water (*collect it in a bowl for making holige saaru *) and separate cooked dal.
• Now add jaggery powder to the dal stir it, cook until jaggery melts and blends with dal.
• Add cardmom powder and stir it well.
• Grind dal without adding water, ground thing is called as "Hoorana".
• Take a lemon sized dough and stuff hoorana inside.
• Roll it on a butter paper, Put it on a hot tava/griddle.
• Fry both the sides brushing with oil.
• Serve hot with ghee.
• Repeat the same steps for the rest.

HOLIGE SAARU

Ingredients:-
*Collected broth*

For Masala:-
Pepper corns- 4 nos.
Cumin seeds- 2 tsp
Coriander seeds- 2 tsp
Cinnamon- 2" pc
Clove- 2 nos.
Cardmom- 2nos.
Mustard- 1 tsp
Urad dal/ Black gram - 1 tsp
Poppy seeds-1 tsp

Fry all the above said spices without oil one by one and make powder, keep them aside.

Chopped Onion-1 cup
Garlic- 4 cloves
Grated dry coconut-1/2 cup
Red chilli powder-2 tsp
Turmeric powder- 1/2 tsp
Oil to fry

Procedure:-

• Add oil in a wok, fry chopped onion and garlic till golden brown.
• Then add grated coconut,Red chilli powder, turmeric pwdr fry for 2-3 minutes.
• Grind it and mix it with powdered spices.
• Heat oil in a vessel, add mustard, curry leaves and ground masala.
• When it starts boiling, add the collected broth and salt.
• Cook till it boils, sprinkle chopped coriander leaves.
• Serve with rice.