Happy Ugadi --Ugadi Pachadi

Ingredients:

1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
1 tbsp margosa flowers (neem tree flowers)
1 cup grated jaggery
1 tbsp fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
1 banana

Method:
1 Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, putanaala pappu (roasted channa dal) along with the above ingredients.

Note:
Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

Punugulu with idly batter

Ingredients:

Idly Batter - 2 cups
Rice flour - 1 - 2 tbsps
Onions - 1/2, finely chopped
Green chili  - 1 tsp or 2 finely chopped green chilies
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 2 tbsps, finely chopped
Salt to taste
Oil for deep frying

Method :

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

Mango Rice

Ingredients:

Mango - 1, medium size

Rice - 1 cup

Green chillies - 4 or 5

Curry leaves - few

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Salt - as required

Oil - 1 tbsp.

Method :

1.  Cook rice with just enough water.
2. Peel the skin of an unripe mango and shred.
3. Heat oil in a pan, add mustard seeds and when it splutters, add urad dal and channa dal. Add the curry leaves and green chillies. Fry for a while and then add the shredded mango, turmeric powder and salt.
4. Saute for a while and then add the cooked rice. Mix well.

Vegetable and Egg Hakka Noodles

Ingredients :

 Hakka Noodles -150 grams/1 packed (made of durum wheat)
 Oil - 3 tbsp
 Garlic - 2 tbsp very finely chopped
 Onion - 1 medium sized finely chopped
 Ginger - 1 tsp very finely chopped
 Carrot - 1 cut it into thin strips (julienne)
 Cabbage - 3/4 cup thinly sliced
 Spring onion greens - 1/4 cup finely chopped
 Capsicum - 1 medium size
 beans - 10 (cut into thin strips)
 Soya sauce -1 tbsp or as needed
 Red Chilli sauce - 2 tsp or as needed
 Vinegar -1 tsp
 Salt and pepper powder to taste
For garnishing
 Spring onion greens - 2 tbsp.

Method:

1. Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready
2.  Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent ( I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required..)
3. Add the carrots,beans stir fry for 2-3 seconds and then add cabbage and spring onion greens.
Stir fry for a few seconds and add capsicum and then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.
4. Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
 Garnish with spring onion greens, toss and serve noodles piping hot.