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tarinikain · 4 years ago

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Jewellery ideas for Ugadi Festival to create a picture-perfect look

The time of the year is upon us when the birds sing beautifully, thereby heralding the advent of the spring season. Ushering joyful celebrations, Ugadi is set to mark the beginning of a new year in the states of Andhra Pradesh, Telangana, and certain parts of Karnataka.

While the festival is associated with rich culinary delicacies, it's the 'Ugadi Pachadi' that casts a magical spell. The dish is an amalgam of six different tastes with the ingredients symbolising the various flavours of life. Taking a cue from the 'Ugadi Pachadi', we have curated six accessories for you. From an ethnic choker necklace to an elegant pendant set, we are here with the list of our signature pieces, from Tarinika's new arrivals, to complete your festive ensemble.

#1 Temple Tales

If you are someone who leans towards traditional sensibilities, temple jewellery would be right up your alley. Exuding the grandeur of the South Indian art and culture, the Iditri Antique Pendant Set is crafted with the Goddess Laxmi motifs and the finest of the CZ stones. Opt for a silk weave and style it with the pendant set to complete the look.

#2 Dangling Delight

Bangles have always been indispensable accessories for Indian women. To enhance your experience, we present classic stone-studded bangles. Designed with CZ stones, in a prong setting, these classic gold/rhodium plated Eliza CZ bangles are a reliable option when looking to accessorising for events. They complement both the traditional and modern attire, since the jewellery is super versatile.

#3 Ravishing Royalty

One of the easiest ways to add a luxury element to your Indian look is by picking a statement choker necklace. And if you are someone who believes that less is more, our Dalia Antique Choker Necklace set will help you tie the look together. Translating the royalty, this lightweight piece is set with exquisite CZ stones and pearl detailing. We also have a unique collection of uniquely designed choker sets waiting for you.

#4 CZ Bling

Irrespective of gender, rings have been a part of adornment, for centuries, in our country. Encrusted with CZ stones, our Kery Nakshatra Ring is set to up your style game. Celebrating the elements of nature, this beauty features a large floral motif that swirls around the finger. Put your best foot forward, this season, with a breezy outfit and our statement ring.

#5 Festive Opulence

Reminiscent of the timeless coin necklace, our antique jewellery is the ultimate pass-down piece of jewellery. With its timeless appeal, and old-world charm, this reinvented version features a peacock, and Indian queen motifs, with delicate pearl detailing. Perfect for weddings and special occasions, pair it with your favorite designer outfit. What's more, you can customise the necklace, as per your requirement, at Tarinika.

#6 Contemporary Classic

Transforming the Indian earrings, to suit modern sensibilities, we forged these pieces with a touch of whimsy. Fabulous enough for festivities, and elegant enough for the office, our Maissa Delicate Touch Earrings add just the right amount of sparkle to your closet. Beautifully designed with patterns and texture, these jewels have an everyday appeal and are the perfect stack staples.

To check out the latest trends for Indian artificial jewellery online, keep a tab on our website.

Source: https://www.tarinika.in/blogs/news/jewellery-ideas-for-ugadi-festival-to-create-a-picture-perfect-look

#indian online jewellery #indian earrings #antique jewellery #indian bracelets #choker necklace #choker necklace set #choker set #bangles online #artificial jewellery #pendant set

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hyderabadiruchulu · 8 years ago

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#how to prepare telangana style ugadi pachadi #ugadi #ugadi pachadi #festival recipe #telangana style ugadi pachadi

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lindafrancois · 6 years ago

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3 Super Interesting Recipes That Will Add More Flavours To Ugadi

The Significance of Ugadi

Ugadi marks the new year for the people of Andhra Pradesh, Telangana and Karnataka and is falling on 6th of April this year.

ugadi festival

The truly diverse nation that we are, we can see its vibrant colours in our cultures, foods, lifestyles, dress sense, language and many other aspects… you name it and we have it!

Similarly, many Indian festivals are celebrated in varying styles across various states in India and celebrated with equal fervour.

Ugadi is celebrated as Gudi Parva in Maharashtra, and as Ugadi in some other states.

True to its name Ugadi or Yugadi – alternately that it is called, marks the beginning of new year.

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Yug (new) and adi (the beginning), falls on the first day of Chitra- the first month in Hindi calendar. On this day, the moon’s orbit changes its pattern.

The festival is celebrated on the next day after the first new moon and after the sun passes the celestial equator on the spring equinox.

Ugadi Pachadi – The “Emotional” Dish

Ugadi Pachadi

Like every other festival, Ugadi gives us yet another reason to celebrate, make merry and share our joy with our loved ones.

People start preparing much in advance and when Ugadi is finally there, they start the day by taking an early morning shower and wearing new and traditional clothes.

Ugadi is marked by preparation of a traditional dish called Ugadi Pachadi.

It is an extremely interesting dish prepared using seasonal ingredients which are treated not only as ingredients but are known to signify the various human emotions including happiness, sorrow, anger, bitterness, surprise and fear.

These ingredients are raw mango, neem [1], jaggery, tamarind and also has chilli and salt.

The dish in totality reminds us of various emotions that we experience in life and how they affect our personality making us better human beings.

The celebrations on the occasion of Ugadi are not complete until an almanac is read out of ‘panchangam’ by the eldest member of the family or a learned priest.

The most interesting part of the ceremony is when these elders make predictions through moon signs for the upcoming year.

Now let us bring to you three very interesting recipes so that you can add more flavours to the already flavorful and emotional festival of Ugadi.

1. South Indian Kosambari Salad

Kosambari Salad

Ingredients

1/4 cup Chana Dal (soaked in water for 3 hours)

1/4 cup Grated Carrot

1/4 cup Grated Beetroot

1/2 cup Chopped Cucumber

1/2 cup Grated Raw Mango

2 Finely Chopped Green Chillies

1/4 cup Paneer (Cottage Cheese), diced in small cubes, toasted till light brown

1 tablespoon Grated Fresh Coconut

Salt – to taste

For Tempering

1 teaspoon Cooking Oi

1/2 tablespoon Mustard Seeds

1 teaspoon Split White Urad Dal

A Pinch of Asafoetida (hing)

10-15 Curry Leaves

Method

Drain the water in which the chana daal was soaked for 3 hours and grind the daal in a mixer till it forms a course paste.

Now for the salad, mix the chana dal paste, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes in a big bowl and keep it aside.

Heat 1 teaspoon of oil in a pan on medium heat.

Add mustard seeds, urad dal, curry leaves and asafoetida and let all of these crackle.

Once they crackle, turn off the heat and add the tempering to salad mixture.

Sprinkle some salt and pepper powder and mix everything well.

Garnish the salad with some grated coconut.

Know more about Nutritious Salad: Cucumber moong dal kochumber by Truweight

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2. Paruppu Payasam Recipe (Stewed Lentil, Coconut Milk & Jaggery Pudding)

Paruppu Payasam

Ingredients

300 ml Milk

200 ml Coconut milk

1/4 cup Split Yellow Moong Daal

2 tablespoons Chana Daal (Bengal Gram Dal)

2 tablespoons Fresh Grated Coconut

1/2 cup Jaggery

6 Halved Cashew Nuts

1 teaspoon Cardamom (Elaichi) Powder

2 tablespoons Ghee

Method

First heat ghee in a small pan; add the cashew nuts and roast on low heat until golden and crisp. keep aside.

Cook the Daals in 1/2 cup of water in the pressure cooker until soft.

Once cooked, transfer the daals to a heavy bottom pot. Add in the remaining ingredients except the cashew nuts. Simmer the daal until the jaggery dissolves and bring the mixture to a boil. Turn the heat to low and simmer for a few more minutes.

Finally add in the roasted cashew nuts and serve hot or cold.

3. Nuggekai Kharbyaali Recipe

Nuggekai Kharbyaali Recipe

Ingredients

A cup of Split Arhar Daal

1 cup Tamarind Water

1 tablespoon Jaggery , (optional)

2 Drumstick – cut into 2” pieces and cooked

1 Roughly Chopped Onion

3 Cloves Roughly Chopped Garlic

2 tablespoons All Spice Powder

1 tablespoon Cooking Oil

Salt – to taste

For Seasoning

1 tablespoon Cooking Oil

1 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds

1/4 teaspoon Asafoetida (hing)

5 Curry Leaves

Fistful of Coriander Leaves

Method

To begin with, wash and soak daal in water for few minutes. Then cook daal in the pressure cooker.

Once daal is cooked, keep aside.

Now heat a tablespoon of oil in a heavy bottomed pan over medium heat, add the chopped garlic and onion to the pan. Fry onion and garlic till they turn golden brown in color.

Add the all spice powder, cooked lentils, jaggery, tamarind water and cooked drumsticks. Stir the ingredients so that they come together.Turn the heat to low and continue to simmer the curry for few more minutes.

When the sambar is simmering, heat a tablespoon of oil in a small pan; add the mustard seeds, cumin seeds and let them crackle. Then add asafoetida and curry leaves, temper for a few seconds before turning off the flame. Add the tempering to the simmering sambar.

Turn off the heat and transfer the sambar to a bowl for serving. Garnish with chopped coriander leaves.

We hope you try these recipes on Ugadi and feed them to your family and friends. Also let us know how these recipes turned out by leaving your comments in the comment section below.

As always, we have tried to bring to you healthy and tasty recipes so that you can gorge on them without any guilt.

For more recipes, health and nutrition, consult our Truweight Nutritionist today. The first consultation is on us.

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The post 3 Super Interesting Recipes That Will Add More Flavours To Ugadi appeared first on Truweight Blog.

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south-indian-recipes-blog · 6 years ago

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Make Your Dishes Tasty & Yummy

South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.

Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet dish to top it off. ... However, in South India, rice is the only staple served with thalis.

Idli is a steamed dish made with a hitter of rice and urad. Healthy and satisfying, idlis can be had for breakfast, supper, or as a night nibble. Presented with sambhar and chutneys, it is a standout amongst the most loved snacks in South India . The fundamental idli player can be upgraded by including millets, vegetables, coconut drain, et cetera, to make countless variations of this famous dish, for example, the Vegetable Idlis.

South Indian Dals and curries are as a rule soupier than their North Indian partners. The South Indian sustenance strikes a decent adjust of straightforwardness, nourishment, season, scent, taste, and is outwardly engaging. Idli is considered as outstanding amongst other breakfast on the planet. Idli has a decent blend of starches from rice , protein and minerals from urad dal. Advance the maturation procedure makes it wealthy in great microorganisms and as it is steamed there is no loss of supplements and no additional calories are included as it isn't singed in oil.

Sambar

Typical Indian masala dosa (Kerala style), is a combination of shredded, cooked, and fried vegetables with Indian sauce and several spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.

Sambar is a customary South Indian Recipe made with lentils and vegetable, much the same as a stew. This dish overflows with the integrity of lauki (bottle gourd), cooked lentils, dried entire red chilies, fenugreek seeds, coriander seeds, crisp curry leaves and a blend of vegetables and so on.

A customary South Indian primary course comprises of Sambar blended with rice and eaten with a type of vegetable side dish, trailed by yogurt blended with rice. Other than being presented with steamed rice as one of the principle courses, Sambar likewise goes with Idli, Dosa, Vada, Upma, Uttapam and other South Indian tidbits.

Jug Gourd Sambar or Lauki Sambar is flexible, nutritious and part of regular cooking in South India. Including vegetables like Bottle gourd (Lauki or Surakai) in Sambar makes it more delicious and sound.

Eating of Bottle Gourd has a great deal of medical advantages. ly every path as scrumptious and delightful as the one cooked in customary way.

One-pot suppers have an exceptional place and are a most loved among families and singles alike as they concoct very quick and need less exertion. Additionally like numerous other Indian one pot suppers this dish is delicious and sound as well.

VEG BIRYANI

The conventional style of making Veg Dum Biryani calls for moderate cooking of rice with vegetables and flavors for a long time, along these lines mixing their flavors in the rice. In any case, it isn't practical to cook this dish at home often because of the vast measure of time it takes.

Biryani is a dish which is cherished by most Indian individuals. You can make this delectable dish effectively with this formula, since cooking the vegetables and rice together fundamentally lessens the measure of time it takes for cooking. Veg Biryani tastes best when delighted in alongside Mint Raita or Onion Tomato Raita

Veg Biryani is a blended rice dish well known in whole Indian subcontinent and among the Indian, Pakistani and Bangladeshi individuals around the world. Vegetable Biryani is made with rice, avariety of flavors, lentils and vegetables. Contrasted with another blended rice dishes and its associate Vegetable Pulao, Biryani has a more grounded taste of curried rice because of a higher measure of flavors.

Bread Upma

Bread Upma is a customary South Indian formula. It is an appetizing and tart dish which can be filled in as a Breakfast or as a convenient solution supper.

Bread Upma is made by cooking Bread pieces in a fiery treating made of chillies, onions, tomatoes, crisp curry leaves and mellow zest powders. The dish tastes extremely scrumptious as the bread pieces douse up all the masala.

While Bread Upma is initially a south Indian dish, in most recent couple of decades, it has increased more extensive acknowledgment and preferring in different parts as well. It is generally filled in as breakfast however there is no bar getting a charge out of it at some other time.

Bread Upma is every now and again arranged as a breakfast in India.

Onion Rava Dosa

The most effective method to Make Onion Rava Dosa

1.Mix the rice flour and rava with some water and blend till its a smooth hitter.

2.Add the asafoetida, cumin seeds and salt.

3.Cover and keep it in a warm place for a couple of hours to age.

4.Mix the cleaved onions, green chillies, ginger, cashew nuts and dark pepper in a bowl and keep it aside.

5.Heat a level container (tawa) and oil it with a spoon of oil. Include some water in the dosa player and make it into a thin hitter.

6.Pour 1/2 measure of the player in focal point of the skillet and rapidly spread with outward winding movement to shape a thin hotcake of around 8 crawls in distance across.

7.Sprinkle some onion-green bean stew blend over it. Speck the edges with little oil and cook until brilliant dark colored.

8.Using a spatula deliberately overlap the dosa and expel from the container. Serve hot with chutneys or sambhar.

Rice and Coconut Pancake

Douse rice and dessicated coconut in water for around 6 hours

2.Check for rice to turn delicate.

3.Add of every a blender alongside sugar and salt and granulate for no less than 7 minutes4.Add yeast and mix for an additional 2 minutes.

5.Let the player rest in a warm zone for the hitter to rise or refrigerate medium-term.

6.Heat a dish and pour a spoon brimming with hitter at the inside

7.Twist the dish to get the coveted shape, close the cover and cook for around 3 minutes till the closures turn light dark colored.

MANY SOUTH INDIAN DISHES

Coconut Rice

Curd Rice

Tamarind Rice

Masala Dosa

Idli Sambhar

Vada Sambhar

Vermicelli Upma

Rava Dosai

Bagala Baath

White Pumpkin Kootu

Blended Vegetables In Coconut Milk

Vankaya Pachadi

Vadiyalu

Ugadi Pachadi

Pesarapappu Payasam

Sorakaya

Nuvvula Podi

Panasapattu Curry

Mamidikaya Pulihora

Cucumber Pachadi

Vegetable Rava Uppuma

Olan

Paruppu Usili With Green Beans

Neer More

Jackfruit Puzhukku

Sambar

Tomato Rasam

Moru Curry

Buddy Payasam

Koottu Curry

Parippu Curry

Semiya Payasam