Traditional Best Recipes Ever @foodie: PITRUPAKSH THALI

PITRU PAKSH starts from the shukla paksh of the month of Bhadrapada and last until the new moon of the month of Ashwin.

In PITRUPAKSH, Tarpan, Sharaadha and Pindan are performed in period of 16 days. During this time Hindus perform sharaadha and tarpan to the departed souls of their ancestors.

Today we are going to make PITRUPAKSH thali, We have selected some vegetables in this, You can make it by choosing which vegetables is right according to you.

If you like my all recipes then you suggest me which dish you like to see in my next post. Don't forget share and drop comments on comment box.

We made here are some recipes:

Methichi Bhaji
Batatyachi Bhaji
Puran Poli
Katachi Amati
Patwadi
Kadhi

Methichi Bhaji:

Richly nutritious and very healthy, When it cooked properly, it losses it bitterness and taste amazing.

Ingredients:

Methichi Bhaji 2 bunch
Green Chilies 3 nos
Garlic cloves 7-9 nos
Moong Dal/ Toor dal 1/2 bowl
Turmeric powder 1 tsp
Salt as per taste

Recipe:

Pluck and cut methi leaves and wash 2-4 times well under running water.
Drain the water and keep it aside.
Heat kadhai on medium flame, Add oil
When oil is enough hot, Add chopped green chilies, fry it.
Add Crushed Garlic cloves, Fry it until turns reddish.
Add turmeric powder and Methi leaves, Saute them.
Add soaked moong dal/toor dal, Sauteed them very well together.
Cover and cook for 10 mins
Open the cover and add salt as per taste
Cook for 3-4 mins

Batatyachi Bhaji:

Ingredients:

Boiled Potatoes 5-7 nos
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 7-8 nos
Green chilly-Garlic -Ginger Paste 2 tsp
Chopped Onion 4 nos
Turmeric powder
Salt as per taste
Chopped Coriander leaves

Recipe:

Heat oil in kadhai on medium heat, When oil is hot enough then add mustard seeds and cumin seeds
When they are start pop up then add curry leaves and add chopped onion. saute for 2 mins.
Add green chilly-ginger-garlic paste, Again sauteed very well until onion become soft and translucent.
Add turmeric powder and boiled and chopped potato.
Add salt as per taste
Saute them togetherly very well, cover and cook it for 2 mins.
open the cover saute them and spread chopped coriander leaves.

Puran Poli

Ingredient:

Chana dal
Jaggery
Velachi powder
Wheat Flour/Maida
Turmeric Powder 1 tsp
Salt
Water as requirement

Please Recipe visit at :

https://amgaur.blogspot.com/2021/05/maharashtrian-popular-traditional-dish.html

Recipe:

For Dough:

The dough of puran poli is prepared with Wheat flour/Maida, Salt, Pinch of turmeric, water.
Knead the dough like make dough for chapati.
Don't add more water, add little water at a time, Dough should be little thin.
After dough is ready, it will be cover and give it standing time of 1 1/2 hrs

For Puran:

Take Chana dal, Wash it properly and Add water into chana dal and keep aside soak for 3-4 hrs.
Transfer dal with water into cooker and cooke on medium heat until 7-8 whistles.
Drain excess water with help of strainer
This drained water is use for katachi amati.then keep it aside.
Chana dal transfer into pot mix grated jaggery and cook on medium heat
Both are mix well .
Stir continuously and cook until puran thickens up.
After 10 mins all puran blend by mixer.

To make puran poli:

Take medium size ball of dough and make pari. You can roll 6'' poli from this ball and stuff puran in pari and seal it from all side.
Dip it in dry flour and roll poli.
Heat up pan on medium flame, when pan is enough hot, then transfer roll poli on the pan
Roast both side like chapati.

Katachi Amati:

Ingredients :

Boiled Chana Dal Stock with 2 tsp boiled and mashed chana dal

For masala :

Dry coconut 4 tsp
Onion 1
Tomato 1
Ginger-Garlic paste 1 tsp
Coriander seeds 2 tsp
Cumin seeds 1 tsp
Cinnamon stick 1

Recipe:

Roast dry coconut, coriander seeds, cumin seeds, ginger-garlic paste, cinnamon stick, onion, tomato and blend it together. keep aside.
In a pot heat 3 tsp oil, when oil is engh hot then add mustard seeds and cumin seeds
When they are crackles then add Curry leaves and blended masala.
Stir it well, cook until it releases oil.
Then add mashed chana dal, saute well together.
Add kanda-lasun Masala/ chutney, Turmeric powder, stir it well.
Pour all chana dal stock, You can add more water, If required
Add salt as per taste and mix well.
Add chopped coriander leaves.
Let the katachi amati come to boil.
Lower the flame and then simmer for some minutes, about 7-8 mins.
Served with Puran poli.