Festivals and celebrations abound in the Hindu calendar and food is the centrepiece of any festivity. The food prepared for most celebrations has a special significance for the seasons and crops that go with them. Akha teej is celebrated to welcome the baisakh season. Here are some recipes that enjoy the fresh produce.
The scorching month of April welcomes in a number of magnificent Indian celebrations, including Akshaya Tritiya. The celebration of spring, also known as Akti, Akshya Tritiya or Akha Teej, and will be observed this year on April 22. How about whipping up some Akha Teej-specific dishes if you want to experience the best of these celebrations? In order to celebrate Akshaya Tritiya, we are providing you some recipes to rejoice Akha teej.
Gehun ka kheech
Kheech is the main dish for the day. It is made by first dry milling wheat after the husk has been removed. This is broken wheat without the husk. It used to be hand prepared in a stone grinder. But now an electric kitchen grinder can be used to prepare it. On Akhateej, ready-to-cook kheech is offered at all marwar grocery stores. Those who are away from home can prepare it at home or use broken wheat called lapsi or dalia.
Recipe: Fill a pressure cooker with 6 cups of water and 1 tablespoon salt. The water to kheech ratio is 1:6. Until it starts boiling, add 1 cup kheech and stir intermittently. Now cover it and put a weight on it. Lower the flame after one whistle. Open it once it has cooled, and it will be ready to be served. Add one or two teaspoons of ghee when serving. Note: use a larger cooker or cook in a vessel with a thick bottom because it requires more water to cook. With each pressure release, the small cooker will make a mess by attempting to leak water outside.
Gawar Badiyon ka saag
Since the day is auspicious onion and garlic are avoided while cooking meals. The Seasonal fresh often hols a place in the food platter and gawar beans with dal ki badiyon ka saag is a dish commonly prepared.
1/4 cup moon dal badi
Fresh gawar beans
4 whole red chillies
5 dried kachari
1/4 cup yogurt
1 tsp each of turmeric powder and dried coriander powder and salt
2 tbsp ghee
a pinch of hing
Wash the beans properly. Pour two cups of water into a pan, turn on the flame and when the water begins to boil, add the badi, gawar, chilies and kachari. It should boil for ten minutes. Remove from fire when badi become soft and begin to float on water. In a separate pan heat ghee and add hing to it. When it is hot enough add curd, turmeric powder, coriander powder and salt. Let it cook for a while. As soon as the fat is released from its sides add the boiled ingredients. Let them cook covered for some time. Check if it is cooked, remove and serve hot.
Another meal that is usually prepared in Rajasthan for Akshaya Tritiya is this one. With the sweetness of gur or jaggery, it is a wonderful dish that relieves the summertime heat.
Method: Boil the mixture of water and jaggery for five minutes. To get the dirt from the jaggery out, strain it through a sieve. Keep it aside for cooling. Put ghee in a skillet, add the flour, and stir until the mixture is golden brown. Then, combine this roasted flour with the jaggery water. Now let it cook until it begins to boil. Allow it to cook for five minutes without stirring. Remove from flame garnish with powdered cardamom and serve.
Imli ka Amlana
This dish is a must-have for Akka Teej or Akshaya Tritiya and completes a meal. The best part is that this will refresh and provides you with a lot of protein while having few calories. In addition, it is rich in folic acid, fibre, and iron. Imli ka Amlana, a delightful and refreshing drink that is best enjoyed in warm weather, is served alongside the khichda.