{"id":3771,"date":"2018-03-14T20:15:36","date_gmt":"2018-03-14T14:45:36","guid":{"rendered":"https:\/\/www.iskconbangalore.org\/blog\/?p=3771"},"modified":"2022-01-24T17:10:00","modified_gmt":"2022-01-24T11:40:00","slug":"ugadi-gudi-padva-dishes","status":"publish","type":"post","link":"https:\/\/www.iskconbangalore.org\/blog\/ugadi-gudi-padva-dishes\/","title":{"rendered":"Ugadi  \/ Gudi Padva Dishes"},"content":{"rendered":"<p><span style=\"color: #ff6600;\"><strong>Puran Poli \/ Obbattu (Maharashtra, Karnataka)<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3780 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/puran-poli.jpg\" alt=\"Puran Poli\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>300 gms chana dal<\/li>\n<li>300 gms jaggery<\/li>\n<li>1 tsp. cardamom powder<\/li>\n<li>150 gms plain flour<\/li>\n<li>1 tbsp. ghee<\/li>\n<li>Warm water to knead the dough<\/li>\n<li>Ghee to serve<\/li>\n<\/ul>\n<p><b><\/b><br \/>\n<strong>Method:<br \/>\n<\/strong><\/p>\n<p style=\"text-align: justify;\">Boil dal in plenty of water till soft but not broken. Drain in a colander and pass through an almond grater till all the dal is grated. Mash jaggery till there are no lumps left. Mix this well into the dal. Put mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. (This is for the filling)<\/p>\n<p style=\"text-align: justify;\">Mix ghee, flour; add enough water to make soft pliable dough. Make a small ball of the dough, roll into a four inch circle. Place a similar sized ball of filling in the centre, close all around and seal. Reroll carefully to a six inch diameter circle. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. Serve hot with milk and ghee.<\/p>\n<p style=\"text-align: justify;\"><strong>Note:<\/strong>&nbsp;The water drained from boiling dal is used to make the amti (obbattu saaru \u2013 a thin curry made using garam masala and some mashed dal.)<\/p>\n<p><span style=\"color: #ff6600;\"><strong>Chana Usal<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3775 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/chana-usal.jpg\" alt=\"Chana Usal\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>1 cup sprouted chana cooked<\/li>\n<li>Juice of one lemon<\/li>\n<li>2 tbsp. oil<\/li>\n<li>1\/2 tsp. garam masala<\/li>\n<li>4-5 curry leaves<\/li>\n<li>1\/4 tsp. crushed cumin seeds<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><b><\/b><br \/>\n<strong>Grind to a paste:<\/strong><\/p>\n<ul>\n<li>1 small bunch fresh coriander<\/li>\n<li>8-10 green chilies<\/li>\n<li>1\/2 cup fresh coconut grated<\/li>\n<\/ul>\n<p><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nHeat oil in a large heavy vessel. Add paste and stir-fry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and chanas are soft.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>Sonth (Ginger) Panak (Maharashtra)<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3781 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/sonth-panak.jpg\" alt=\"Sonth Panak\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>4 tsp. wheat flour<\/li>\n<li>125 gms. jaggery grated<\/li>\n<li>1 tbsp. ginger powder<\/li>\n<li>1 tbsp. grated dried coconut<\/li>\n<li>1 tbsp. almonds pounded coarsely<\/li>\n<li>1\/2 tsp. cardamom powder<\/li>\n<li>4 tbsp. ghee<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nHeat 2 tbsp. ghee in a pan, add flour. Let it cook till light brown. Empty and keep aside.&nbsp;In the same pan, add remaining ghee, add jaggery, mix. Cook till all jaggery has melted to a smooth paste. Do not overcook or else sonth will get hardened. Remove from fire, add all ingredients.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>Coconut Milk Kheer<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3776 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/coconut-milk-kheer.jpg\" alt=\"Coconut Milk Kheer\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>5 cups coconut milk<\/li>\n<li>1 cup boiled milk<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>2 tbsp rice<\/li>\n<li>1\/2 tsp. cardamom powder<\/li>\n<li>5 pistachios crushed coarsely<\/li>\n<li>10 almonds crushed coarsely.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nBring to boil the coconut milk. Add rice, and let it cook fully. Add boiled milk. Allow the mixture to become semi-solid. Add sugar and stir till it dissolves. Add remaining ingredients. Serve hot.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>Masala Vada<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3779 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/masala-vada.jpg\" alt=\"Masala Vada\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>Chana dal 500 gms<\/li>\n<li>Peanuts 50 gms<\/li>\n<li>Urad dal 50 gms<\/li>\n<li>Ginger grated 1 tsp<\/li>\n<li>Small cut green chillies 5-6<\/li>\n<li>Red chillies 5-6<\/li>\n<li>Coriander leaves 1 bunch<\/li>\n<li>Small bunch curry leaves<\/li>\n<li>Fresh grated coconut \u2013 1 cup<\/li>\n<li>Salt<\/li>\n<li>Oil for deep frying<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nSoak separately chana dal, peanuts and urad dal in water for about 2 hrs. Grind coarsely chana dal, peanuts and urad dal together. Mix all the above ingredients and shape it like a vada and deep fry.<\/p>\n<p><strong><span style=\"color: #ff6600;\">Koshambir (Kosambri Salad)<\/span><\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3778 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/koshambir.jpg\" alt=\"Koshambir\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>Moong dal 100 gms<\/li>\n<li>2 cucumbers<\/li>\n<li>Carrot 1 grated<\/li>\n<li>Salt<\/li>\n<li>1 lemon<\/li>\n<li>Green chilly 5-6<\/li>\n<li>Coriander leaves small bunch<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nSoak moong dal in water for 1 hr., drain the dal, and mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the salad.<\/p>\n<p><span style=\"color: #ff6600;\"><strong>Kabuli Chana Usal<\/strong><\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3777 alignright\" src=\"https:\/\/www.iskconbangalore.org\/blog\/wp-content\/uploads\/2018\/03\/kabuli-chana-usal.jpg\" alt=\"Kabuli Chana Usal\" width=\"300\" height=\"225\" title=\"\">Ingredients:<\/strong><\/p>\n<ul>\n<li>100 gms Kabuli chana soaked overnight<\/li>\n<li>Lemon juice<\/li>\n<li>2 tbsp. oil<\/li>\n<li>4-5 curry leaves<\/li>\n<li>\u00bd inch ginger grated<\/li>\n<li>Mustard seeds<\/li>\n<li>Jeera<\/li>\n<li>Salt to taste<\/li>\n<li>1 small bunch fresh coriander<\/li>\n<li>8-10 green chillies<\/li>\n<li>1 cup fresh coconut, grated<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><b><\/b><br \/>\n<strong>Method:<\/strong><br \/>\nFirst cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilli, ginger, boiled and cooked Kabuli chana. Garnish with lemon juice, salt, coconut, and coriander leaves.<\/p>\n<p style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff; text-decoration: underline;\" href=\"https:\/\/www.iskconbangalore.org\/blog\/ring-in-joy-this-new-year-on-ugadi\/\" target=\"_blank\" rel=\"noopener noreferrer\">Significance of Ugadi festival and its celebration<\/a><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Puran Poli \/ Obbattu (Maharashtra, Karnataka) Ingredients: 300 gms chana dal 300 gms jaggery 1 tsp. cardamom powder 150 gms plain flour 1 tbsp. ghee Warm water to knead the dough Ghee to serve Method: Boil dal in plenty of water till soft but not broken. Drain in a colander and pass through an almond [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":3783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-3771","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-festival-recipes"},"_links":{"self":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/3771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/comments?post=3771"}],"version-history":[{"count":18,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/3771\/revisions"}],"predecessor-version":[{"id":6297,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/posts\/3771\/revisions\/6297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media\/3783"}],"wp:attachment":[{"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/media?parent=3771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/categories?post=3771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iskconbangalore.org\/blog\/wp-json\/wp\/v2\/tags?post=3771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}