This year Akshaya Tritiya falls on 3rd May. Also known as Akti or Akha Teej, this happens to be the annual spring festival celebrated by Hindus and Jains. It’s said that on this day , Lord Vishnu, Lord Ganesha, and Goddess Lakshmi is worshipped. It’ said that Akshay Tritiya has a vedic significance as on this day Satya Yuga ended and Treta Yuga began, the 6th incarnation if Lord Vishu, Parshurama was born, The Ganga also descended from heaven, and Lord Krishna presented the Akshaya Patra ( the bowl that sees unlimited food) to Pandavas . People consider this day as an auspicious day of starting something new along with paying respect to those who are no longer with them. Celebrated on Shukla Paksha Tritiya in the month of Vaisakha, ‘Akshaya’ in Sanskrit means endless and Akshaya Tritiya is believed to bring good luck.
Food also plays a much important role during Akshaya Tritiya. Most families perform a pooja at home to seek the blessings of ancestors. A special meal too is prepared which is offered to God (bhog / Naivedhyam). Buying lentils and grains are considered to be auspicious. In the Akshay Tritiya Naivedhyam Maharashtrian Thali, Puran Poli is a must along with some Bhaji, Nachanicha papad, Kurdai. This thali is fully sattiv as its cooked with no onion and garlic.
Puran Poli
This dish finds its mention in 14th-century Telugu encyclopaedia compiled by Allasani Peddanna, the Manucharitra. It’s said that Bhavaprakash and Bhaishajya Ratnavali that was written by Govind dasa see the mention of this recipe along with a detailed explanation on the Ayurvedic preparation’s part too.
Puran Poli recipe by Nidhi Nahata
Ingredients for puran (dal stuffing)
• 1½ cup soaked and boiled chana dal
• 2 tbsp grated coconut ¼ tsp turmeric
• 1 tbsp almond butter
• 3 cup water
• 1½ cup jaggery½ tsp cardamom powder
• Pinch nutmeg
Method
Mash the chana dal
• Take a pan put jaggery and water and allow it boil till it thickens and mix all the ingredients and cook well and allow it to cool
Ingredients for Poli (roti)
• 2 cup wheat flour
• ¼ tsp turmeric
• ¼ tsp salt
• 1 tbsp almond butter
• water (for kneading)
• Other ingredients:
• Wheat flour (for dusting)
• Cold press coconut oil (for greasing the tava)
Method (outer covering):
• In a large bowl take 2 cup wheat flour, add ¼ tsp turmeric, ¼ tsp salt and 2 tbsp almond and mix well making sure all the ingredients are well combined.
• Now add water as required and start kneading the dough.
• Knead to a smooth and soft dough adding water in batches.
• Grease the dough little oil , cover and rest for at least 1 hour.
• After 1 hour, punch and knead the dough again.
• Pinch a ball sized dough and make a smooth ball and form a cup by pressing the dough from the sides.
• Place a ball sized prepared puran (dal stuff).
• Start to stuff inside by pulling the dough without having any pleats.
• Now seal the dough without any cracks.
• Dust the ball with wheat flour and flatten slightly.
• Now roll gently, without putting much pressure and roll as thin as possible and making sure the puran (stuffing) is distributed uniformly.
• Now cook the puran poli on hot greased tawa keeping the flame on medium, flip over once the base
• is half cooked.
• Puff the puran poli, making sure to cook uniformly
• Serve with love
Mango Kheer by Sanjeev Kapoor
Khee happens to be one of the most favourite sweet dish for most occarion. Made with rice and milk this dish sees a rich and thick texture. Adding a summery twist of flavour to the dish Chef Sanjeev Kapoor has added some fresh mango pulp to make this mango kheer also with some freshly chopped mangoes on it.
Summer special Mango kheer/ Ayandrali Dutta
Ingredients for Aam ki Kheer Recipe
• Ripe mangoes peeled and coarsely ground 2
• Milk 1 litre
• Rice soaked 8 tablespoons
• Sugar 3/4 cup
• Green cardamom powder 1/2 teaspoon
• Pistachios chopped 1 tablespoon
• Almonds chopped 1 tablespoon
Method
• Pour milk into a non-stick pan. Drain and add rice and let it come to a boil. Cook, stirring for 12-15 minutes till the rice gets cooked and the kheer thickens.
• Reduce heat and add sugar and mix well. Cook till sugar melts. Switch off heat.
• Add green cardamom powder and mix well. Add mango pulp and mix. Switch on the heat and cook till mango gets heated through.
• Transfer into a serving bowl, cool down to room temperature and chill in the refrigerator for about2 hours.
• Garnish with chopped pistachios and almonds and serve chilled.
