It is Ugadi today. The beginning of the new year for Karnataka & Andhra Pradesh.
In 2010, three significant events happened in my life this day. One, I got my Sony Vaio. Two, I got my first ever Ugadi invite.Three, I met one of the bestest couples on planet Earth. Neetha and Basu. They were the ones to have invited me. No, that is not the only reason that makes them a best!
Neetha was under Basu's tutelage those early years of her marriage. While to my eye, she was the head chef, it was actually Basu pulling the strings. He'd had a hearty laugh when he saw his wife dictating to me the recipes of the Ugadi specialities.'One expert teaching another!' he remarked in Kannada. Neetha laughingly translated that for me.
When we sat down for our Ugadi lunch, I was pleasantly surprised to see that Holige had to be eaten first. Being born with 32 sweet teeth, I lapped up the idea. Basu taught me how to relish the Holige with milk and swallow, not chew, the Raagi ball. The hospitable couple even packed Holige for me to take away. Thank you God for such loving friends.
Akin to Holige in Karnataka is Puran Poli in Maharashtra. Only, easier to make. And a couple of ingredients less. C'mon people, cook with Andy. It's Puran Poli today. Leela, this is for you. Vandu, see I'd to learn it when you refused to make it for me!
Ingredients
Cover(Poli):
1. 1cup maida(all purpose/refined flour)
2. 1/2 cup aata(wheat flour)
3. 1 tbsp oil
4. Pinch of turmeric
5. 1/2 cup water
Stuffing(Puran):
1. 1cup chana dal
2. 3/4 cup jaggery(or sugar)
3. 1/2 tsp cardamom powder
Method:
1. Soak chana dal for over two hours. Pressure cook with just enough water.
2. As dal cooks, make the poli. Mix both the flours, oil and turmeric and mix well. Gradually add water to make soft dough.
Cover with wet cloth and keep aside.
3. For the puran, heat the boiled chana dal(drain out excess water) with jaggery till jaggery dissolves . Add cardamom powder & stir till water dries. Mash the puran to a paste. Use a grinder if dal is hard.
4. Make equal sized balls of the poli, flatten on your palm, put the puran, seal the mouth and roll out like any stuffed parantha.
5. Shallow fry with ghee/oil till both sides are golden brown.
Serve hot with ghee or milk.
Happy Ugadi, friends! Miss you Neetha.
In 2010, three significant events happened in my life this day. One, I got my Sony Vaio. Two, I got my first ever Ugadi invite.Three, I met one of the bestest couples on planet Earth. Neetha and Basu. They were the ones to have invited me. No, that is not the only reason that makes them a best!
Neetha was under Basu's tutelage those early years of her marriage. While to my eye, she was the head chef, it was actually Basu pulling the strings. He'd had a hearty laugh when he saw his wife dictating to me the recipes of the Ugadi specialities.'One expert teaching another!' he remarked in Kannada. Neetha laughingly translated that for me.
When we sat down for our Ugadi lunch, I was pleasantly surprised to see that Holige had to be eaten first. Being born with 32 sweet teeth, I lapped up the idea. Basu taught me how to relish the Holige with milk and swallow, not chew, the Raagi ball. The hospitable couple even packed Holige for me to take away. Thank you God for such loving friends.
Akin to Holige in Karnataka is Puran Poli in Maharashtra. Only, easier to make. And a couple of ingredients less. C'mon people, cook with Andy. It's Puran Poli today. Leela, this is for you. Vandu, see I'd to learn it when you refused to make it for me!Ingredients
Cover(Poli):
1. 1cup maida(all purpose/refined flour)
2. 1/2 cup aata(wheat flour)
3. 1 tbsp oil
4. Pinch of turmeric
5. 1/2 cup waterStuffing(Puran):
1. 1cup chana dal
2. 3/4 cup jaggery(or sugar)
3. 1/2 tsp cardamom powder
Method:
1. Soak chana dal for over two hours. Pressure cook with just enough water. 2. As dal cooks, make the poli. Mix both the flours, oil and turmeric and mix well. Gradually add water to make soft dough.
Cover with wet cloth and keep aside.
3. For the puran, heat the boiled chana dal(drain out excess water) with jaggery till jaggery dissolves . Add cardamom powder & stir till water dries. Mash the puran to a paste. Use a grinder if dal is hard. 
4. Make equal sized balls of the poli, flatten on your palm, put the puran, seal the mouth and roll out like any stuffed parantha.
5. Shallow fry with ghee/oil till both sides are golden brown.
Serve hot with ghee or milk.
Happy Ugadi, friends! Miss you Neetha.
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