Chef Somnath, head Chef, The Byke Signaturem The Byke Hospitality, Bangalore shares some traditional Ugadi recipes that you can try at home this festival.
Mavinakayi Chitranna
2 Cups Cooked rice 150-Gr
Mango (Raw) , grated 30-Gr
Black Urad Dal (Split) 1/2-Tsp
Chana dal 1/2-Tsp
Mustard seeds 1/2-Tsp
Green Chillies , slit 1-No
Curry leaves 10-No
Turmeric powder 1/4-Tps
Asafoetida (Hing) 1/4-Tps
Salt , to taste
Coriander (Dhania) Leaves , a small bunch, finely chopped
Gingelly oil 1-Tbs
Method
1-Heat gingelly oil, Add the mustard seeds, chana dal, split urad dal and roast the dals on medium flame until the dals turn golden brown in colour. add in the curry leaves, asafoetida, and slit green chillies, saute for a few seconds until the aromas of the asafoetida and curry leaves come through.
2- Add the grated raw mango, turmeric powder and saute until the mangoes become a bit tender.
3- Once the mangoes have softened, add the cooked rice, salt to taste and stir well to combine.
Garnish with coriander leaves, Serve hot
Bisi bele bath recipe
Bisi bela bath masala prd :- Coriander seeds1/2Tsp,chana dal-1 Tsp , black pepper1/4 Tsp,urad dal 1 Tsp , jeera1/4 Tsp, methi – 1/4Tsp ( Roast and make of powder with out oil)
Roast and make a dry powder :- Cardamom 2/3Pcs, cinnamon
1″ stick , pepper 4/5 corns ,cloves 2/3,dry coconut 25grm, poppy seeds 1/4 Tsp , sesame seeds 1/4 Tsp , dried kashmiri red chilli 2 ,few curry leaves, pinch of hing
OTHER INGRIDENTS:
Chopped -carrot, beans,potato, matar,peanuts 50Gr
Turmeric 1/4 Tsp
Tamarind extract 25 Ml
Jaggery 10 15
Grm
Onions 50 Grm
Toor dal, cooked 50-Gr
Rice, cooked 100-Gr
Ghee 1-Tbs
FOR TEMPERING:
Mustard / rai 1/4 Tsp
Dried red chilli 1
pinch of hing
few curry leaves
Cashew 4-5 pcs
INSTRUCTIONS
1 – Firstly cook vegetables, 2 tbsp peanuts,with required water, ¼ tsp turmeric and 1/2 tsp salt.
2 – When its cooked add tamarind extract,jaggery and ½ onions. boil for 7/10 mins. 3 – Add cooked toor dal,cooked rice and 1/2 cup water.
4 – Add 2 tsp of bisi bisi bele bath masala preparations and simmer for 5 to 10 mns. Finally pour the tempering and serve the bisi bele bath
Obbattu Qty
Maida 200 Grm
Jaggary 200 Grm
green cardamom Pdr 10 – Grm
Chana dal 200 Grm
Chirouti Rava 100 Grm
Salt 1/2 tsp
turmeric 1/2 Tsp
Step 1
Soak the chana dal for about 30 minutes. And prepare the dough with maida,rava, salt turmaric pdr, Use water to make a dough. You can also sprinkle oil to give it a fine texture. Leave it for about an hour or so.
Step 2
Meanwhile, take a pressure cooker and cook the soaked Chana dal. After it is cooked properly, drain the water and put two cups of cane sugar. Place the cooker on medium flame and let it cook for about 15 minutes. Now grind them adding 2 tsp of cardamom in it in a grinder. Keep grinding it until the mixture turns smooth. Do not add water, let it remain thick.
Step 3
Now from the dough, take out balls and extend those ball with the help of your hands. Make another few medium sized balls out of the prepared mixture (step-2), this time put them on the dough sheets, give extra care while you cover and seal them.
Step 4
Take a plastic sheet and spray some oil and place the dough covered ball, start rolling it until it flattens and become fine chapatis. Fry the chapatis till they turn golden brown. Serve with ghee / banana
