5 sumptuous homemade festive dishes for Gudi Padwa and Ugadi
Mar 16, 2023
Get ready to indulge in the festive spirit with these delectable Ugadi and Gudi Padwa special foods and their easy-to-follow recipes!
Vangi Bath is a popular rice dish from Karnataka, made with rice, spices, and eggplant. It is flavoured with Vangi Bath powder, a unique spice blend made with a variety of spices. It's a delicious and flavourful Ugadi special food that can be enjoyed on its own or as a side dish with other South Indian delicacies.
- 1 cup rice, cooked and cooled
- 1 small brinjal (eggplant), diced into small cubes
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp Vangi bath powder (or use garam masala if Vangi bath powder is not available)
- 2 tbsp grated coconut
- Chopped coriander leaves for garnishing
- Take a Nirlep non-stick kadhai, heat oil and add mustard seeds and cumin seeds. When the seeds start to splutter, add chopped onions and green chillies. Sauté until the onions turn golden brown
- Add diced brinjal to the kadhai and sauté for 5-6 minutes until the brinjal gets cooked. Add turmeric powder and salt.
- Add Vangi bath powder to the kadhai and mix well. Cook for a minute and add the cooked and cooled rice to the Nirelp non-stick kadhai. Mix thoroughly.
- Then, add grated coconut and mix well. Garnish this dish with chopped coriander leaves.
Looking for a perfect Ugadi special food that is crispy on the outside and soft and fluffy on the inside? Medu Vada is the answer! This protein-rich delicacy is typically deep-fried in a non-stick pan and served with coconut chutney and sambar, making it an absolute crowd-pleaser during Gudi Padwa and Ugadi. For the best cooking experience, consider using the Nirlep non-stick fry pan, one of the best non-stick frying pans.
- 1 cup urad dal (split black gram)
- 1 small onion
- 2-3 green chillies, finely chopped
- 1 tsp ginger, grated
- 8-10 curry leaves, finely chopped
- Salt to taste
- Oil for frying
- Wash urad dal and soak it in water for 3-4 hours
- Drain the water and grind the urad dal in the mixer or grinder to make a smooth batter. Add some more water if needed.
- Transfer the batter to a mixing bowl and add chopped onions, green chillies, grated ginger and curry leaves. Add salt to taste and mix well.
- Heat oil in the Nirlep non-stick fry pan for frying.
- Take a small portion of the batter in your hand and make a hole in the centre with your thumb.
- Carefully slide the vada into the hot oil and fry until golden brown on both sides.
- Remove the vada from the oil and place it on tissue paper to remove excess oil.
This is one of the best mouth-watering dishes that you can try at home as a Gudi Padwa special food. Despite having its roots in Maharashtra, Puran Poli is a favourite across India. The stuffing, which is known as Puran, is made with a mixture of mashed chana dal cooked with jaggery and cardamom powder.
- 1 cup Split Bengal gram (chana dal)
- 3/4th cup Jaggery
- A pinch of Saffron
- ¼ teaspoon Cardamom powder
- A pinch of Nutmeg powder
- Boil the Chana Dal. Coarsely grind it.
- Take a pan, and add Dal, grated Jaggery, Cardamom powder, Saffron, and Nutmeg powder. Mix well.
- Stir constantly till the mixture is dry. Remove and let the mixture dry. Divide the mixture into equal portions.
- Add flour, Ghee and Water to get the perfect dough. Divide the dough into equal portions.
- Roll out the dough, add the Puran stuffing, and cover and seal the edges.
- Cook the Puran Poli in a Nirlep Selec+ tawa.
For the best experience, serve the Puran Poli hot and drizzle some ghee on top to enhance its flavour.
Raw Mango Rice
Get ready to savour the unique and irresistible blend of sweet, sour, and spicy flavours with the delectable Raw Mango Rice, also known as Mamidikaya Pulihora- a must-have Ugadi special food! Cooked with rice, raw mango, and a variety of spices, this dish is quick and easy to prepare using the Nirlep non-stick fry pan. So, why not treat yourself and your loved ones to this scrumptious delight during the festive season?
- 1 cup cooked rice
- 1 raw mango, grated
- ¼ cup roasted peanuts
- 1 tsp mustard seeds
- 5-6 curry leaves
- Salt to taste
- 2 tbsp oil
- Heat oil in a Nirlep non-stick fry pan and add mustard seeds
- Once they crackle, add curry leaves and grated raw mango. Sauté for 3-4 minutes until the mango is cooked.
- Add salt to taste and mix well.
- Add the cooked rice and roasted peanuts to the kadhai. Mix well and cook for another 5-7 minutes.
- Garnish with chopped coriander
Indulge in the heavenly taste of Raw Mango Rice and elevate your festive feast to the next level!
Celebrate Ugadi in style with the traditional and aromatic flavours of Rava Kesari - a popular South Indian dessert made from semolina, sugar, and ghee and flavoured with saffron, cardamom, and nuts like cashews and raisins. This easy-to-make sweet dish is an absolute must-have for your festive menu.
- 1 cup semolina (rava)
- 1 cup sugar
- 2 cups water
- ½ cup ghee
- ¼ cup cashews
- A pinch of saffron
- A few drops of food colouring (optional)
- 1 tsp cardamom powder
- Heat ghee in Nirlep non-stick fry pan and fry cashews until golden brown. Then, roast semolina until fragrant and light brown in the same pan
- Boil water and add roasted semolina. Stir to avoid lumps.
- Add sugar, saffron and food colouring. Continue stirring the mixture until it thickens and pulls away from the edges of the frying pan.
- Add fried cashews and cardamom powder and mix them well. Let it cool
- Transfer the Kesari to a greased plate and cut it into pieces.
Serve this succulent Rava Kesari to your guests and enjoy the festivities!
Enjoy the festive season in style with our collection of 5 delectable recipes. From savoury delights like Medu Vada and Vangi Bath to the sweet indulgence of Rava Kesari, all cooked using non-stick pans. Add some flavour and festivity to your celebration with these dishes, and savour them with your loved ones!