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Monday, March 30, 2009

Through my lens ~ Natural Sponge

Loofah Sponge~ Berakaya peechu in telugu

Wondering what is this? and why for click event?

This month's CLICK Event theme is Wood. Portray in any form shape and size. So I thought why not this natural sponge which we use as a bathing sponge, brisk rubbing with Loofah sponge will exfoliate the skin and stimulate circulation.

We call it as berakaya peechu in telugu. It is made from drying out the biggest ridge gourds or chinese okra to get seeds for planting next year. The flesh gets dried out and the gourd is left with fibrous sponge like texture and ready to use. To know more details check this link
How to make Loofah sponge

Sending my entry to
Click event-Wood hosted by Jugabandi

Materials used:
Ridge gourd, Natural Loofah sponge from India, placemat and plenty of natural light
Sony Cybershot DSCP100.
About photo: taken in dim sunlight as it was raining and without flash.

Settings: adjusted the brightness and contrast.

Friday, March 27, 2009

Happy Ugadi

I wish all my visitors, readers and foodies a Happy Ugadi and Gudi Padwa.

Ugadi (Telugu: ఉగాది, Kannada: ಯುಗಾದಿ from yuga+aadi, yuga is era, aadi means start. The start of an era) is the new year's day for the people of the Deccan region of India. While the people of Andhra Pradesh and Karnataka use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. (source: wikipedia)

Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness. But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called "Ugadi Pachadi",with sweet,sour,pungent, salty, hot and bitter tastes (shadruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.

Ugadi Pachadi

Ugadi Pachadi is made in different ways in different homes and does not taste same. Every house has its own unique taste. I made Ugadi Pachadi by mixing:
1 raw mango chopped
1 t methi seeds powder(substituting Margosa Flowers-neem flowers)
a pinch of red chilli powder
2 T jaggery/bellam
2-3 T tamarind paste
a pinch of salt
Ugadi Pachadi, Payasam and Mamidikaya Pulihora

Recipe for Mamidikaya Pulihora you can check my Mamikaya Annam

Its been a long long time I was away from blogging and I have a good reason to be away! Will let you know this Summer ;)


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