Happy Cheti Chand/Gudi Padwa/Ugadi!

Sindhi/Marathi/Kannada & Telugu New Year
(Cheti Chand/Gudi Padwa/Ugadi) 
In Andhra Pradesh, Karnataka & Maharashtra, March 23, 2012 starts the Nandana Nama Samvatsara which is considered as the First day of Spring (Vasantha Ruthu)!

Puja 
Thoranam 
Mango Leaves (Mamidi Aakulu) 

The Sindhi New Year, Cheti Chand is on 24 March 2012

Samvatsara means about a Full Year & each year is significant with different names according to the Hindu (Telugu) Calender

To know more about the Effects of Samvatsara Year (especially for Birth) visit:

http://astrobytes.wordpress.com/2008/09/18/effects-of-samvatsars/

So while this year of Vikrati is going by, the coming year Nandana means the 60th Samvatsara!

In Telugu, the word 'Ugadi' (Yuga-Adi) means the Beginning of an Astronomical Cycle, this day brings the dawn of a New Year
The first thing Andhrites have on Ugadi early in the morning empty stomach is a Chutney/Pachadi (unique blend of Sweet Sour Bitter Salty Spicy Flavours!)

Banana mixed with Sweet (Jaggery), Sour (Raw Mango, Tamarind), Bitter (White Neem Flowers/In Tamil, the Neem Flowers are called Veppam Poo), Salty (Salt) & Spicy (Red Chilli Powder or Green Chillies)

Sweetened Stuffed Flatbread (Bhaksham/Bobbatlu/Puran Poli/Holige/Obbatu)

Do check out the Ugadi Recipes in the blog

In Karnataka, Mavu (Mango), Bevu (Neem Garlands) Thorana, Bevu Bella (Neem & Jaggery Pachadi)

The Ugadi Pachadi is called Bevu Bella made of simple Mixture of Unprocessed Powdered Jaggery & Fresh Neem Leaves 

Sindhi delicacies prepared for Cheti Chand are Juwar Jo Dodho, Aloo Tuk, Kanao etc.

In Marathi, the word ‘Gudi’ is used for the Victory banner raised high for Celebrating the start of a New Year!
My dear friend Dipti Shanishchar has also shared her customs and traditions followed at their true blue Marathi Home which I am going to share with you all soon :)

One of the Hinduism Blogs we like to follow has given things needed for Ugadi Pooja:

http://www.hindu-blog.com/2008/04/how-to-observe-or-celebrate-ugadi.html

now that we shifted to Michigan in 2013, we visited the Bhartiya Temple of Metropolitan Detroit in Troy on the eve of New Year and prayed for a Great Year ahead with loads of Blessings

Rice Pudding (Chawal ki Kheer)

Indian Egg less Sweets Special
Punjabi/Sindhi/Uttar Pradesh Cuisine
Rice Pudding (Chawal ki Kheer)

Serves 2

Ingredients:

Jeera Samba Rice/Special Kheer Rice- ¼ Cup

Pure Ghee- 1 Tsp.

Milk- 1 Litre

Sugar- 25 Grams or To Taste

Almonds- 1 Tbsp., Blanched & Slivered 

Raisins- 1 Tbsp.

Cardamom Powder- ¼ Tsp.

Rose Water- 1 Tsp. 

Saffron- Few Strands

Method: 

Clean, Wash & Soak Rice for about 30 Minutes to 1 Hour

Soak Almonds in Hot Water for about 30 Minutes so that the skin is removed easily

In a Heavy Bottomed Pot, Heat Ghee

Fry the Rice on Low Flame for about 3-4 Minutes

Add Milk and bring to a Boil

 

Turn the Flame down & Cook till the Rice is cooked

Always keep a check that the Milk doesn’t stick to the bottom of the Pot

The Kheer needs to have a Consistency just like that of a Thick Custard

Add Sugar, Cardamom Powder, Saffron & Stir

Add the Sliced Nuts, Raisin & Mix Well

Serve Warm or Chilled, tastes equally great!!!

 

Tips:

Preferably Full Cream should be used for this Recipe to get the desired Kheer Consistency & Taste!

Can use Blanched, Skin Removed & Chopped Almonds instead of Slivered Pieces

In case the Almonds can’t be soaked in Water, can also Microwave the Almonds soaked in Water on full for about 2 Minutes

Can use Peeled & Chopped Pistachios

Can use Few Drops of Rose Essence if Rose Water is unavailable

Our Personal Favorite is the Spanish Version with the addition of Cinnamon Powder sprinkled on the Kheer Bowl which are then kept to Chill & Tastes Yumm!

Feel free to share your views & do let us know how this one turned out :) 

Authentic Sindhi Vegetarian Biryani

International Vegetarian Main Course Special

Sindhi/Baluchi Cuisine
Authentic Sindhi Vegetarian Biryani

Serves about 4 

Pakistani Basmati Rice (Extra Long Grain Aromatic)- 500 Grams

Onion Rings- Fried to Dark Brown & Caramelized- For Garnish

Minced Ginger- 3 Tbsp.

Minced Garlic- 1 Tbsp.

Onions- 3 No’s, Finely Sliced

Plain Yoghurt- 100 Grams

Cloves- 7 to 8

Cardamon- 5-6 & 8 to Boil with Basmati Rice

Cinnamon Quills/Sticks- 4-5

Red Chilli Powder

Turmeric Powder

Paprika

Bay Leaves

Fresh Cardamon Powder

Cumin Powder

Coriander Powder

Cumin Seeds

Black Pepper Powder

Whole Black Cardamon- 3 to 4

Dried Plums- 8 to 10 No’s

Boiled Potatoes- 4, Washed, Boiled Unpeeled & Halved
Sultanas, Almonds, Walnuts & Cashews

Method:

In a Hard Anodized Pan, Cook Sliced Onions till Translucent

Add Minced Ginger-Garlic & Plain Yoghurt

Add 7-8 Cloves, 5-6 Cardamon, 4-5 Cinnamon Sticks, Red Chilli Powder, Turmeric Powder, Paprika, Bay Leaves, Fresh Cardamon Powder, Cumin Powder, Coriander Powder, Cumin Seeds, Black Pepper Powder, 3-4 Whole Black Cardamon, Dried Plums Sour & Sweet specially used in Biryani, Mix Well, 1 Cup of Water, 3 Green Chillies, Salt, Cover & Cook for 45 Minutes

Soak Basmati Rice for 30 Minutes

In Boiling Water, add Cardamon Seeds & use the Rapid Boiling Technique to Cook the Basmati Rice

To Half the Rice, Add Saffron Strands Briefly Soaked in Milk

Add Sliced Tomato, Fresh Chopped Coriander Leaves, Fresh Chopped Mint Leaves, Green Chillies to Vegetable Mixture, Cover & Cook for 15 Minutes

In a Large Rectangular Serving Plate, layer the Cardamom Infused Steamed Rice, Vegetable Curry, Saffron Rice, Handful of Fresh Mint Leaves, Chopped Green Chillies & Coriander, Boiled Potatoes, Steamed Rice, Saffron Rice, Onion Rings, more Fresh Mint Leaves, Tomatoes & Green Chillies, Sultanas, Almonds,  Walnuts & Cashews

Serve with Kachumbar (Made with Red Onions Vinegar, Lettuce, Tomatoes), Mint Sauce called Raita (Made with Yoghurt, Mint Cumin, Salt)

There are many versions of the Biryani but the Best Biryani comes from the Sindh Province of Pakistan

Biryani is one of the Celebration Dishes prepared for every Occasion in Families in Huge Quantities


Feel free to share your views & do let us know how this one turned out :) 

Sindhi/Baluchi Cuisine

Sindhi/Baluchi Cuisine 

The Fertile Valleys & the Sea of Sind province; to Pastoral Baluchistan, from neighboring Iran; to the Punjab with its Five Rivers and the Rugged North West Frontier, home of the Chappli Kebabs
Indian Cooking Style along with Middle Eastern Techniques, Pakistani Cuisine is more of Meat Based compared to Indian Cuisine which is Vegetable Based

Ghee has a Higher Burning Point which leads to more flavours being released from the Spices & is essential along with Mustard Oil 

Buy Small quantities of the Spices to retain the flavours like Coriander Seeds & Powder, Cumin Seeds & Powder, Red Chillies like Kashmiri give subtle flavour, Crushed Chilli Seeds, Cloves, Green & Black Cardamom, Garam Masala, Dried Plums, Saffron, Dried & Whole Pomegranate Seeds

 

A Deep Clay Oven Tandoor is an essential part of the Pakistani Cuisine even now as it had originated here

The Intense Heat in the Middle is best to Cook any Meat, Seafood, Vegetables etc while the Sides of the Oven are utilized to Cook the Breads

The Bread that comes out of the Tandoor is Crispy on Bottom & Soft on the Top

The Unleavened Water Based Bread is called Roti & the Leavened Yeast Based Bread is called Naan which has Milk/Yoghurt added to give a Richer Consistency

Interestingly, Food Wise the Pakistani People are divided into two Groups, those who like Bread and/or Rice with their Meal & those who like Delicious Rice with the Meal

Almost every Pakistani likes to have a Sweet Ending to their Meal like Sugar Coated Fennel Seeds, Halwa, Jalebi etc.

Few Starters in the Cuisine are Given Below:

Recipe for Tandoori Paneer/ Tandoori Assorted Vegetables

Method:

In Plain Yoghurt, Mix Ginger Paste Garlic Paste Tandoori Paste Curry Powder Cumin Seeds Coriander Powder just little Garam Masala Salt Red Chillies Flakes Turmeric Mix Well

Mix with Hands & for the Mixture to fully Marinates through into the Paneer/Vegetables

The Secret to a Great Tandoor Recipe is the Right Blend of Spices 

The Food from the Remote North-West frontier of Pakistan especially the Baluchistan & Sindh Province is yet to be untapped

Traditional Pakistani/Afghani Dumplings (Mantu)

These are Easy to prepare and Enjoyed by one & all!

Method:

In Vegetable Oil/Ghee, Add the Minced Paneer/Vegetables & Saute

After the Water is reduced, Add Chopped Onions, Garlic, Coriander Powder, Cumin Powder, Chilli Powder & Saute

The Spices need to Cook to avoid the Raw Taste, Set Aside to Cool when done

On a Single Wonton Wrapper, Put a Spoonful of Filling in the Middle, Moisten the ends with Water changes Color, Fold the Opposite sides Press Gently to Seal, the Top needs to be as thin as possible

Steam for about 15 Minutes till the Pastry becomes Translucent

Garnish with Plain Yoghurt & Sprinkle with Fresh Chopped Coriander

Clarified Butter (Ghee):

To make Ghee, gently melt Unsalted Butter on Low Heat

After time the Butter will form Three different Layers- the Foam on Top (which is skimmed off and discarded), the Milk Solids (which will Sink to the bottom) & the Ghee will be left in the Middle

 

English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu