Happy Khara Nama Samvatsara Ugadi to everyone!!
I hope everyone is celebrating with lots of goodies and yummy dishes!
I just finished my work for today, all the prayers and cooking done. And now I got the chance to sit and write my today's post. I just have less than 1/2 hour before I have to run again and pick up my kids :)) so doing a quick post!
Ugadi reminds me only of nice plump green sour mangoes...and we don't have to wait long before the mango season kicks into full high!!
The mangoes I got this time were reall green and sour, so made Mango Pulihora for Ugadi for the start of the mango season. Recipe will be coming soon!
We cannot celebrate Ugadi without something sweet, so instead of the usual sweets, I made a sweet with oats. Its was sweet and healthy at the same time! :))
I was kind of scared how it will come out and how it will taste, but it came out good. Even my husband liked it!! that means it surely passed the taste test!!
I made it exactly the way I make Ravva Kesari.
Use water little cautiously. Since I like the oats slightly nutty and not completely smooshed...I added less water and let it cook covered, till the oats were cooked.
I used 'Old Fashioned Oats', that why they stayed in the oats shape even after cooking...if you use quick cooking oats, it might get mushy and not retain the shape!
The end result was slightly nutty oats which were sweet. Since oats are also slightly starchy, you may see a stringy nature in the sweet. I liked it tho!!!
1 cup Old Fashioned Oats
1 cup water (Use accordingly, less or more)
3/4 cup sugar (or less)
pinch of cardamom powder
pinch of yellow or kesar food color (optional)
few cashew nut and golden raisins
1 tbsp of ghee
Roast oats till slightly turning color. Keep aside.
Roast Cashew nuts and raisins in ghee till brown and keep aside.
Bring water to a rolling boil. Add food color, sugar and cardamom powder.
Add oats to the boiling water. Cook until almost all the water is absorbed.
Cover and cook on low heat, until all the water is absorbed and the oats are cooked.
Remove from heat and add the cashews and raisins.
Serve warm or cold. Offer as Naivedhyam.
Here are my recipes for Ugadi Pachadi, Chintapandu Pulihora, Masala vada, Ulli Garelu
and Pappu garelu.