Thank you Telegraph India!

A SMALL MENTION ABOUT MY BLOG IN TELEGRAPH INDIA!!!!

Congratulations to other bloggers who have been featured and mentioned too. I would like to thank RC of Red chillies for posting this article on her blog. It was a pleasant surprise for me and it made my day! I know its a small mention of my blog but I am thrilled to bits because this is my first ever step to little fame:-).

I thank every one of you for supporting me with your constant suggestions, feedback and requests for recipes! I want to mention a special thank you to my dad and mom, hubby and sisters and my extended family for all their feedbacks and suggestions to the blog!

Take a look at the below mentioned link:

http://www.telegraphindia.com/1081012/jsp/7days/story_9956303.jsp

Thanks and Regards,
Veda Murthy

HAPPY DUSSERA!!!!!!

A very Happy Dussera to one and all!

ULUNDHA OGARE

'Ulunda Ogare' is a recipe request from one of my readers. It feels fantastic if people show so much interest and want to try the recipes that I prepare at home. All the recipes I have posted here have been tried and tested first and then added here with all the details.

The method that I have posted is one of the most authentic way to prepare Ulunda Ogare. Its a recipe that has been passed from many generations i.e., from my Maternal Great Grandmother Soumyanayakamma to my Grandmother Seethamma and then to my mom and now to me. Today I am sharing it with all my family members, friends and readers staying in different countries.

Black gram(Uddina bele in kannada, Ulundha parappu in tamil, Urad dhal in hindi) is the main ingredient in this rice recipe. Thats where it gets the name Ulundha and Ogare means Rice. Before you start, I suggest you all to read the whole recipe and keep all the things ready as shown in the pictures.

Ingredients:

Rice - 3 cups ( Pressure cook rice with little oil and salt)

For grinding: (This makes about 2 and 1/2 cups of powder)

Fry all the ingredients below separately without Oil.

1. Curry Leaves- 1/2 cup

2. Black Pepper - 2 tbl spn

3. Black gram - 1 cup

4. Cashew Nuts - 1/2 cup

5. Dry Coconut (Grated) - 1 cup

Firstly grind curry leaves, cashews, black pepper and black gram and then add dry coconut and grind again to a powder consistency.

For Seasoning:

Oil - 2 tbl spns

Mustard seeds - 1 tspn

Black gram - 1 tspn

Bengal gram - 1 tspn

Curry leaves - (4-5)

Cashews - (4-5) chopped

Dry coconut - 1 tbl spn

Ground Powder - 2 cups

Salt to taste

For Garnishing:

Ghee - 2 tspns

Uddina happala (pappadam/pappad) - (1-2) break it in to pieces after deep frying.

Citron (Herale Hannu in Kannada / Nartanga in Tamil) - 2

Black gram soaked in little milk - 1/2 cup

Fresh Coconut - 1 cup

Preparation:

1. Prepare rice and allow it cool down by spreading it on a plate.
2. In a heavy bottomed pan, add oil, all the seasonings one by one.
3. Add the ground powder and mix well.
4. Add rice followed by the garnishings like fresh coconut, happala (papad) pieces, soaked black gram, ghee, salt as per taste. Mix them well. 5. Switch off the stove and add the juice of Citron (Herale Hannu / Nartanga). If Citron is not available, use lemon. Mix well and serve it with papad.

THIS ONE IS ON IT'S WAY TO SRIVALLI'S RICE MELA!!!!!!!!!