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Sweetmeats for Ugadi


Usher in Ugadi with the traditional `pachadi' and other sweetmeats.

Ugadi Pachadi occupies the pride of place. - Photo: K. Ramesh Babu

ANOTHER YEAR has gone by and it's time for Ugadi. This New Year is celebrated in Andhra Pradesh, Karnataka and Maharashtra. Unusually this year, Ugadi, (April 13) which coincides with Baisakhi, is followed by Vishu and Tamil New Year the next day. Festival means a sumptuous fare replete with `Ugadi pachadi' (a mixture of all the flavours) and a variety of sweetmeats besides other dishes. For a change some different sweets are offered.

Ugadi pachadi


Tamarind extract - 250 ml

Neem flowers - 5 gms
Raw mango - 50 gms
Coconut kernel - 50 gms
Sugarcane - 100 gms
Grapes - 10-12
Banana - 1/2
Salt to taste
Chilli powder - a pinch
Jaggery - 250 gms

Method: Soak tamarind in warm water and make a thick extract. Keep it aside. Pluck the neem flowers and keep it aside. Cut raw mango, coconut kernel, sugarcane, grapes and banana into dices. Grate the jaggery. Mix jaggery and tamarind extract and make a paste, then add all the other ingredients and form a paste.

Pal kozhukattai


Rice flour - 100 gms
Milk - 300 ml
Sugar - 100 gms
Green cardamoms - 6
Water to make a dough

Method: Sieve the rice flour and add little warm water and make a tough dough. Divide it into small balls and then steam them. Heat milk and add green cardamom and sugar and reduce till 1/3rd. Then add the steamed rice balls and boil.

Serve hot.

Elaneer payasam

Tender coconut -2
Thick coconut milk -250 ml
Cardamom - 8
Sugar - 75gms
Milk - 50 ml

Method: Remove the kernel from the tender coconuts and keep it aside. Boil the milk and allow it to cool. Powder the cardamom with sugar and keep separately. On a double boiler thicken the coconut milk. Simultaneously add the powdered mixture of cardamom and sugar and milk, thicken till it coats the spoon. Remove it from the double boiler and chill it.

Put the coconut kernel into the serving bowl, pour the coconut milk on top and keep it in the fridge for 10-15 minutes.

Elai adai


Rice flour - 200 gms
Water - 500 ml
Coconut oil - 30 ml
Banana leaves - 2
Grated coconut -100 gms
Jaggery - 30 gms
Jackfruit jam - 50 gms

Method: Cut banana leaf in 6'' round diameter. Heat water with little coconut oil. Slowly add the rice flour stirring continuously to make a batter. Knead the batter well and keep the batter covered with a wet cloth. Heat jaggery with water. When a syrup is made, strain the syrup. To this add the grated coconut and cook for a few minutes till the mixture thickens. Allow the mixture to cool. Add the jackfruit jam to the above mixture and mix well. Take the banana leaf rounds and apply coconut oil, roll out the rice batter as thin as a pancake and place it on the banana leaf, fill it with the above mixture and fold it from one side to make a half-moon shape. Steam the adai for 10 min and serve hot.

The writer is executive chef, ITC Kakatiya Sheraton and Towers.

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