Ugadi Recipes at Home | Ugadi Special Recipes

In this video, I'll be showing you all the specials that I make on ugadi

We'll be making more items in less time

We have to pre plan and make a list of what we are going to do on that day since most recipes need preparation before hand

Today, we will be making sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi

To make the vadas, we need wash and to soak the gram in water for 2-3 hours

Here I soaked 1 1/2 cup gram.

Grate the mango before hand to make mango pickle and mango rice

For sweet stuffed chepathi, boil 1 cup washed bengal gram with 2 cups water in pressure cooker for 6-7 whistles

For mango rice, wash 2 cups rice and soak for 10 minutes

Boil potatoes also for the potato curry

Cut the potatoes in half for them to boil quickly. Put them over the rice bowl for them to cook at the same time

Put the rice in a cooker bowl, pour 2 glasses water in it, place the stand and cook for 3 whistles

In the meantime, let's prepare dough for the sweet stuffed chepathi

Here I used 1 1/2 cup wheat flour. Add a pinch of salt and mix

Add water and knead it into a soft dough

Add 2 teaspoons oil and knead it

Close lid and put the dough aside for 10 minutes.

Peel and dice the boiled potatoes

Move the rice into a different bowl for it to dry a little bit

Also soak 2 tablespoons bengal gram for the mango rice

The bengal gram for sweet chepathi has been cooked for 6-7 whistles

Open lid and check it

Move the left over water into a different bowl to make kattu charu

This kattu charu is also ugadi special

Mash the bengal gram

This makes up for the stuffing of the seet chepathi

Place the cooker on low flame and add grated jagger

For 1/4 kg bengal gram, add 1/4 kg jaggery

Cook on low flame and stir regularly

Cook till the mixture becomes thick and add grated coconut

This step is optional. Here, chopped cashew nuts and raisins could also be added

Add 1/2 teaspoon cardamom powder and mix

Boil till the consistency becomes thick and cut off the stove

Let the stuffing cool down

In the mean time, make potato curry and kattu charu

Peel and dice the onions

Soak the tamarind in water for ugadi pachadi

Dice the tomatoes, mango, green chillies, garlic cloves, curry leaves and coriander leaves

To a bowl, add the water from the boiled bengal gram we previously put aside

Juice the tamarind and add it to the water

Add mango, onions, green chillies, curry leaves, coriander leaves and tomatoes

Add 1 1/2 teaspoon salt or salt to taste, 1 teaspoon chilli powder, 1/4 teaspoon cumin-fenugreek seeds powder and 1 teaspoon coriander seeds powder

Add 1 tablespoon of the sweet chepathi stuffing and mix

Simmer for 10-15 minutes

In the mean time prepare potato fry

Heat 1 tablespoon oil in pan

Add 1 1/2 teaspoon black gram, 1 1/2 teaspoon bengal gram and fry

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add diced onions and fry till they turn transparent

Add diced 3-4 green chilli es and fry for a minute

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon ginger garlic paste and mix

Add 1 teaspoon salt and mix

Add diced potatoes and cook on low flame for 5 minutes

Close lid and cook

Stir the kattu charu in the mean time

Add 1 tablespoon coconut powder and mix

Add coriander leaves and cut off the stove after a minute

To 1/4 glass water, add 2 tablespoons rice flour and mix

Add this mixture to kattu charu

Add more rice flour mixture you want the charu to be thicker and vice versa

Simmer for 5 minutes

Let's prepare tempering now

Heat oil in a bowl

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and fry

Add 1/2 teaspoon turmeric powder and mix

Cut off the stove and add this tempering to the kattu charu

In the same tempering pan, let's prepare tempering for the mango rice

Heat 2 tablespoons oil

Fry 3 tablespoons groundnuts till they give out a nice aroma

Add 2 teaspoons black gram and fry

Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and fry

Add 2-3 dried chillies, green chillies and fry

Add 1/2 cup curry leaves and mix

Drain off the water form the soaked bengal gram and fry for 2-3 minutes

Add 1/2 teaspoon turmeric powder and mix

Add 1/2 teaspoon coriander seeds powder, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder and mix

Mix and cut off the stove

Add 1 1/2 teaspoon salt or salt to taste, grated mango and mix

Mix and add the prepared tempering to rice and mix

To grated mango, add 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon sesame seeds powder, 1/4 teaspoon cumin-fenugreek seeds powder 1/2 teaspoon ginger garlic paste and mix

Let's prepare tempering now

Heat 1 1/2 tablespoon oil and heat it

Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds and fry

Add 2-3 dried chillies and fry till they change colour

Add 1/2 cup curry leaves and mix

Add 1/2 teaspoon turmeric powder and mix

Add this tempering to the prepared mango pickle and mix

Mango pickle is ready

We'll prepare vadas next

Grind the soaked black gram into a paste

Add 1/2 teaspoon cumin seeds, 1/2 teaspoon ginger pieces, chopped green chilli pieces, curry leaves, onion and mix

Onions and green chillies are optional

Mix the dough

Add salt to taste, a pinch of soda and mix

Let's fry the vadas now

Heat oil for deep fry

Wet your hands, take a small amount of dough and press it lightly

Make a hole and drop it in oil

Cook on medium flame

Fry for a minute and flip

Flip and fry till they turn golden brown

Black gram vadas are ready!

Let's prepare bobbatlu now

We already prepared the stuffing and dough required for it

Make balls of desired size of stuffing.

Knead the dough

Spread some oil on palms and make balls smaller than the stuffing balls out of the dough

Make round balls out of the dough and press it into small puris.

Stuff the filling and remove the excess dough.

Spread some oil on a plastic cover.

Press the stuffed dough evenly on all sides.

Heat 1/2 teaspoon clarified butter (ghee) on a pan

Oil also could be used.

Place the prepared chepathi on the pan

Add 1/2 teaspoon oil on top

Cook on medium flame.

Cook for 2-3 minutes and flip it. Cook till it turns light brown.

Let's prepare ugadi pachadi now

Soak tamarind in water and juice it by sqeezing it.

Add required quantity of water.

Add a pinch 1/2 teaspoon salt, 1 1/2 teaspoon jaggery, 1/2 teaspoon neem tree flowers, 1/2 teaspoon soamp, ripe mango pieces and mix .

All the sweet stuffed chepathi, vada, mango pickle, mango rice, aloo fry, kattu charu, curd and ugadi pachadi are ready to be served now!

For more Festival special recipes, follow our YouTube channel Hyderabadi Ruchulu.