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The warm month of April welcomes many wonderful Indian celebrations including Akshaya Tritiya. The festival of spring, also known as Akti, Akshaya Tritiya or Akha Teej and this year it will be celebrated on 22nd April.
Festivals and celebrations abound in the Hindu calendar and food is the centerpiece of any celebration. The food prepared for most festivals has special significance for the season and the crops that go with them. Akha Teej is celebrated to welcome the season of Baisakh. Here are some recipes that enjoy fresh produce. If you want to experience the best of these festivities, how about some Akha Teej-specific recipes? To celebrate Akshaya Tritiya, we are providing you some recipes to celebrate Akha Teej.
Khich is the main dish of this day. It is made by first dry milling after removing the wheat bran. It is unhusked broken wheat. It was hand-crafted in a stone grinder. But now an electric kitchen grinder can be used to prepare it. On Akha Teej, ready-to-cook khich is offered at all Marwar Kirana stores. People who are away from home can make it at home or use a porridge called lapsi or dalia.
Put 6 cups of water and 1 tbsp of salt in a pressure cooker. The ratio of water and khich is 1:6. Add 1 cup of kheech to it till it starts boiling and keep stirring occasionally. Now cover it and put a weight on it. After one whistle, slow down the gas. Open it once it cools down and it will be ready to serve. Add a spoon or two of ghee while serving.
Note- Use a large cooker or cook in a thick bottom vessel as it requires more water to cook. With each pressure release, the small cooker will make a mess trying to leak out the water.
greens of guar beans
Since this day is auspicious, onion and garlic should not be consumed while preparing food. Seasonal fresh often finds a place on the dinner plate and a commonly prepared dish is dal badiya ka saag with guar beans.
1/4 cup moong dal large
fresh guar pods
4 whole red chilies
5 dry waste
1/4 cup curd
1 tsp turmeric powder and dry coriander powder and salt
2 tbsp ghee
a pinch of asafoetida
Wash the beans properly. Pour two cups of water in a pan, turn on the flame and when the water starts boiling add badi, guar, chilli and kachri. It should be boiled for ten minutes. When it becomes soft and floats on the water, take it off the fire. Heat ghee in a separate pan and add asafoetida. When it becomes hot enough, add curd, turmeric powder, coriander powder and salt. Let it cook for some time. As soon as the fat leaves the sides, add the boiled ingredients to it. Let them cook covered for some time. Check whether it is cooked, remove and serve hot.
Another food that is commonly made for Akshaya Tritiya in Rajasthan is. Sweetened with jaggery or jaggery, it is a wonderful respite from the heat.
Boil the mixture of water and jaggery for five minutes. Sieve it with a sieve to remove the scum from the jaggery. Keep it aside to cool down. Put ghee in a pan, add refined flour and fry the mixture till it turns golden. Then mix this roasted flour in jaggery water. Now let it cook till it boils. Let it cook without stirring for five minutes. Remove from the flame, garnish with ground cardamom and serve.
This dish is a must for Akha Teej or Akshaya Tritiya and completes the meal. The best part is that it will refresh you and provide you a lot of protein with very few calories. In addition, it is rich in folic acid, fiber and iron. Tamarind Amlana, a delightful and refreshing drink best enjoyed in hot weather, is served with Khichda.
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