Comments on: Ugadi Naivedyam

By: Priya Banati

Priya Banati — Mon, 29 Mar 2010 15:27:39 +0000

Happy Ugadi to you too. Did you make the Ganesha idol?

By: madhavi

madhavi — Fri, 26 Mar 2010 17:28:07 +0000

wow….wonderful and beautiful website

By: Manju Rajender

Manju Rajender — Tue, 23 Mar 2010 15:31:00 +0000

Happy to hear from you Indira…true only the taste matters

By: Anu

Anu — Sat, 20 Mar 2010 02:12:51 +0000

Happy Ugadi to you !!! and naivedyam is appealing as usual….but your goda-Ranganayaka vigrahas are stunning.!!!…

By: Indira

Indira — Thu, 18 Mar 2010 21:43:11 +0000

Happy Ugadi and thanks friends for sharing your neivedyam with me (us). I felt blessedly stuffed for the past two days.:)

Arundati: I agree, the leftovers are the best and make the marathon festival cooking experience worth the effort.:)

Sailaja: Happy Ugadi and you have truly Annapurna’s blessings.:) Its Andhra’s and maa andari adrustamu that we have Sailu’s Kitchen on the web.

Manju: well, even in Telugu it goes by two names Bhakshalu/Bobbatlu. Like the supreme being, this tasty dish has so many names and I think any name is right one as long as the final product is the same.:) Jai ho to B(p)oli!

By: gayatri

gayatri — Thu, 18 Mar 2010 10:49:59 +0000

Happy Ugadhi. WE had pulihora, garelu, semia payasam.

Usually we don’t use onions when it if offered to god.

By: kumudha

kumudha — Thu, 18 Mar 2010 02:36:32 +0000

Thank you so much for sharing delicious recipes!

I made lemon rice, kosumbri, rice-poppy seed payasa(gasagase payasa), pappu, sambar, and sajjappa(sweet)

By: Kay

Kay — Thu, 18 Mar 2010 01:07:33 +0000

Happy Ugadi, dear Indira!

By: Latha

Latha — Wed, 17 Mar 2010 18:05:18 +0000

Thanks for sharing your Ugadi lunch, Indira. I’ve posted our lunch in my blog.

By: subhadra

subhadra — Wed, 17 Mar 2010 16:43:26 +0000

Happy Ugadi to you Indira.. I made chintapandu pulihora, vadalu and bobbatlu..