Sarvadhaari Nama Samvatsara Ugaadhi Shubhaakaankshalu!

[Guest guest]

Dear Members! SARVADHAARI NAMA SAMVATSARA UGAADI SHUBHAAKAANKSHALU!! UGAADI PACHADIThis is a prasad which is eaten as the first thing in the morning on the Ugadi day to symbolize all the different flavours of life. Ingredients 2 tsp neem flower4 tsp grated jaggery3 tsp tamarindpinch of red chilli powder1/4 tsp mustard seedsSalt a per taste1 tsp oil1 tsp finely chopped raw mango1-1/4 cup water Method: Soak tamarind in water for 1/2 hour Boil the water for 5 minutes Cool and blend in mixie till smooth Pass through a sieve, removing any fibres, etc Add mango pieces to the juice Boil till mango pieces are tender Add jaggery, let it cook till it melts Remove from fire and keep aside Heat oil, add mustard seeds When it splutter, add neem flower and fry till light brown Add chilli powder and salt Mix well Mix the neem flower to tamarind juice Served in small quantities Making Time: 15 minutesShelflife: 1 dayUgadi (Telugu: ఉగాది, Kannada: ಯà³à²—ಾದಿ - from ಯà³à²— yuga, era + ಆದಿ âdi, beginning; the start of an era) is the new year's day for the people of the Deccan region of India. While the people of Andhra Pradesh and Karnataka use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa.Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand. Ugadi is celebrated on a different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March/April) and Ugadi marks the first day of the new year.The Telugu and Kannada people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are de rigueur. The day, however, begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -Neem Buds/Flowers for bitterness Raw Mango for tang Tamarind Juice for sourness Green Chilli/Pepper for heat Jaggery for sweetness Pinch of Salt for saltiness This mixture with all six tastes (à°·à°¡à±à°°à±à°šà±à°²à±), called "Ugadi Pachhadi" (ఉగాది పచà±à°šà°¡à°¿) in Telugu and "Bevu-Bella"( ಬೇವà³-ಬೆಲà³à²² ) in Kannada, symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity.Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. This is the Panchanga Sravanam, an informal social function where an elderly and respected person refers to the new almanac pertaining to the coming year and makes a general benediction to all present. The advent of television has changed this routine, especially in the cities. Nowadays, people turn on the TV to watch broadcasts of the recitation.Ugadi celebrations are marked by literary discussions, poetry recitations and recognition of authors of literary works through awards and cultural programs. Recitals of classical Carnatic music and dance are held in the evenings.Other dishes done on Ugaadi:Holige / Puran Poli / BobbatluKhus-khus payasamGaarelu(Andhra-vada speciality...thinte' gaarele' thinaali!)Kosambaryuddina vada-kannadiga dish.Mango shrikhand-Marathi recipe. Yours yogically, Shreeram Balijepalli

[Guest guest]

Sai Ram. Sri Guru Datta. Ugadi best wishes to you and all other

friends here.

 

Swamy

 

 

Smarthrugaami-Dattavaibhavam , " para_anuloma "

<para_anuloma wrote:

>

> Dear Members!

> [[119664348_785361dfc2_o.jpg]]

>

> SARVADHAARI NAMA SAMVATSARA UGAADI SHUBHAAKAANKSHALU!!

>

>

>

>

>

> [[ugadi.jpg]]

>

> UGAADI PACHADI

>

>

>

> This is a prasad which is eaten as the first thing in the morning on the

> Ugadi day to symbolize all the different flavours of life.

>

> Ingredients

> 2 tsp neem flower

> 4 tsp grated jaggery

> 3 tsp tamarind

> pinch of red chilli powder

> 1/4 tsp mustard seeds

> Salt a per taste

> 1 tsp oil

> 1 tsp finely chopped raw mango

> 1-1/4 cup water

>

> Method:

> 1. Soak tamarind in water for 1/2 hour 2. Boil the water for 5

> minutes 3. Cool and blend in mixie till smooth 4. Pass through a

> sieve, removing any fibres, etc 5. Add mango pieces to the juice

> 6. Boil till mango pieces are tender 7. Add jaggery, let it cook till

> it melts 8. Remove from fire and keep aside 9. Heat oil, add

> mustard seeds 10. When it splutter, add neem flower and fry till light

> brown 11. Add chilli powder and salt 12. Mix well 13. Mix the neem

> flower to tamarind juice 14. Served in small quantities

>

>

> Making Time: 15 minutes

> Shelflife: 1 day

>

>

>

> Ugadi (Telugu <http://en.wikipedia.org/wiki/Telugu_language> :

> ఉగాది, Kannada

> <http://en.wikipedia.org/wiki/Kannada_language> :

> ಯà³à²—ಾದಿ - from ಯà³à²— yuga, era + ಆದಿ

> âdi, beginning; the start of an era) is the new year's day for the

> people of the Deccan <http://en.wikipedia.org/wiki/Deccan> region of

> India <http://en.wikipedia.org/wiki/India> . While the people of Andhra

> Pradesh <http://en.wikipedia.org/wiki/Andhra_Pradesh> and Karnataka

> <http://en.wikipedia.org/wiki/Karnataka> use the term Ugadi for this

> festival, the people of Maharashtra

> <http://en.wikipedia.org/wiki/Maharashtra> term the same festival,

> observed on the same day, Gudi Padwa

> <http://en.wikipedia.org/wiki/Gudi_Padwa> .

>

> Sindhis, people from Sindh <http://en.wikipedia.org/wiki/Sindh> ,

> celebrate the same day as their New Year day Cheti Chand. Ugadi is

> celebrated on a different day every year because the Hindu calendar

> <http://en.wikipedia.org/wiki/Hindu_calendar> is a lunisolar calendar

> <http://en.wikipedia.org/wiki/Lunisolar_calendar> . The Saka calendar

> begins with the month of Chaitra (March/April) and Ugadi marks the first

> day of the new year.

>

> The Telugu <http://en.wikipedia.org/wiki/Telugu_language> and Kannada

> <http://en.wikipedia.org/wiki/Kannada> people celebrate the festival

> with great fanfare; gatherings of the extended family and a sumptuous

> feast are de rigueur. The day, however, begins with ritual showers (oil

> bath) followed by prayers, and then the eating of a specific mixture of

> -

>

> * Neem Buds/Flowers <http://en.wikipedia.org/wiki/Neem> for

> bitterness * Raw Mango <http://en.wikipedia.org/wiki/Mango> for tang

> * Tamarind Juice <http://en.wikipedia.org/wiki/Tamarind> for sourness

> * Green Chilli/Pepper <http://en.wikipedia.org/wiki/Chili_pepper> for

> heat * Jaggery <http://en.wikipedia.org/wiki/Jaggery> for sweetness

> * Pinch of Salt <http://en.wikipedia.org/wiki/Salt> for saltiness

>

> This mixture with all six tastes (à°·à°¡à±à°°à±à°šà±à°²à±

>

<http://en.wikipedia.org/w/index.php?title=%E0%B0%B7%E0%B0%A1%E0%B1%8D%E\

>

0%B0%B0%E0%B1%81%E0%B0%9A%E0%B1%81%E0%B0%B2%E0%B1%81 & action=edit & redlink\

> =1> ), called " Ugadi Pachhadi " (ఉగాది

> పచà±à°šà°¡à°¿) in Telugu

> <http://en.wikipedia.org/wiki/Telugu_people> and " Bevu-Bella " (

> ಬೇವà³-ಬೆಲà³à²² ) in Kannada

> <http://en.wikipedia.org/wiki/Kannada> , symbolizes the fact that life

> is a mixture of different experiences (sadness, happiness, anger, fear,

> disgust, surprise) , which should be accepted together and with

> equanimity.

>

> Later, people traditionally gather to listen to the recitation of the

> religious almanac (Panchangam) of the coming year, and to the general

> forecast of the year to come. This is the Panchanga Sravanam, an

> informal social function where an elderly and respected person refers to

> the new almanac pertaining to the coming year and makes a general

> benediction to all present. The advent of television has changed this

> routine, especially in the cities. Nowadays, people turn on the TV to

> watch broadcasts of the recitation.

>

> Ugadi celebrations are marked by literary discussions, poetry

> recitations and recognition of authors of literary works through awards

> and cultural programs. Recitals of classical Carnatic music

> <http://en.wikipedia.org/wiki/Carnatic_music> and dance are held in the

> evenings.

>

> Other dishes done on Ugaadi:

>

> [Puran Poli or Obattu]

>

> Holige / Puran Poli / Bobbatlu

>

> [Payasam]

>

> Khus-khus payasam

>

> [Gaarelu]

>

> Gaarelu(Andhra-vada speciality...thinte' gaarele' thinaali!)

>

> [Kosamabari]

>

> Kosambary

>

> [uddina Vada]

>

> uddina vada-kannadiga dish.

>

> [shrikhand]

>

> Mango shrikhand-Marathi recipe.

>

>

>

>

>

> Yours yogically,

>

>

> Shreeram Balijepalli

>