Ugadi Shaniga Kattu Charu Soup (taste one time you want every time)
18Ugadi Shaniga Kattu Charu (taste one time you want every time)
ugādi,(Ugādi 'Samvatsarādi Telugu: Ugadi/Yugadi (ఉగాది/యుగాది), Kannada: ಯುಗಾದಿ Yugadi,Konkani/Marathi: युगादि yugādi and Gudi padwa in marathi) is the New Year's Day for the people of the Deccan region of India. The name Yugadi or Ugadi is derived from the Sanskrit words yuga (age) and ādi (beginning): "the beginning of a new age". It falls on a different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar. In some parts of India it is known as Vikram Samvat or Bhartiya Nav Varsh.
While the people of Andhra Pradesh, Telangana and Karnataka use the term Yugadi/Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa (Marathi: गुढी पाडवा). Marwari, people of Rajasthan celebrate the same day as their new year day Thapna. Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand.[1] Manipuris also celebrate their New Year (Sajibu nongma panba) on the same day. The Hindu New Year, however, is observed as Baisakhi in Punjab, seri Saja in Himachal Kullu Vally, Puthandu in Tamil Nadu and Pohela Boishakh in West Bengal on April 14 or 15. In Kerala, people celebrate the new year as Vishu which falls on April 14 or 15. It is also celebrated in Mauritius.[2] Hindus of Bali and Indonesia also celebrate their new year on the same day as Nyepi. This tri-state festival could be the result of the common rulers from the Satavahana Dynasty
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,[1] rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.[2]