PITRUPAKSH THALI | FOOD FOR PITRUPAKSH |SARVA PITRU-AMAVSYA SPECIAL |SARVA-PITRU AMAVSYA RECIPE

Pitrupaksh(fortnight of ancestors) is the period of 16 day’s which comes in the hindu month of Bhadrapada just after the Poornima or Full Moon day of Bhadrapada.During this period the hindu’s pay homage to their ancestors(pitras) especially through food offerings.

It is believed Pitrupaksh is for karmic cleansing and for performing rituals and prayers for the ancestors.Also it is believed that the souls of the ancestors are closest to the Mother Earth during these day’s.Hence these rituals are performed for the peace of their soul and also for seeking the positive blessings in return.

These are are performed on particular tithi’s when he or she had left the physical body..But in a case one doesn’t knows he tithi it is performed on Sarvapitri Amavasya.

The food that is offered varies as per the regions.Here I am showing you the food that is offered as per Maharashtrian way..

It consists of variaties of dishes of all tastes.So lets give a quick look at it.

Rice Kheer
Patwadi or Patoudi Rassa Bhaaji
Aluchi Wadi
Sadha Varan (toor dal varan)
Plain Rice
Kadhi
Tikhat Bonda Bhaji
Gulgule (wheat flour & jaggery bhaji)
Mixed Vegetable Bhaaji (bitter gourd+lady finger+red pumpkin+cluster beans+fenugreek leaves)
Cucumber
Medu Wada
Chapati

So lets see the recipes of all above given dishes :

course : main
cuisine : maharashtrian
prep : 1 hour
cook : 1-2 hours
total : 2-3 hours
author : suchita pradeep

1.RICE-COCONUT KHEER |OLA NARAL-TANDALACHI KHEER | ओला नारळ आणि तांदळाची खीर

To read the full recipe click and read the link given below :

https://atomic-temporary-152580303.wpcomstaging.com/2018/10/09/coconut-kheer

2.PATWADI RASSA | PATOUDI RASSA BHAAJI | पतोडी रस्सा

To read the full recipe click and read the link given below :

https://atomic-temporary-152580303.wpcomstaging.com/2018/10/16/patwadi-pataudi-rassa-bhaji

3.ALUCHI WADI | अळूच्या वाड्या

To read the full recipe click and read the link given below :

https://atomic-temporary-152580303.wpcomstaging.com/2018/10/09/alu-wadi

4.SADHA VARAN | MAHARASHTRIAN STYLE SIMPLE VARAN | बिना फोडणीचे वरण

INGREDIENTS :

½ cup of toor dal
¼ tsp hing
½ tsp turmeric powder
Salt and sugar to taste
Ghee for topping the varan

METHOD :

Wash the toor dal with 2-3 waters.
Pressure cook it to 3-4 whistles.
Once pressure cooked just add the hing,turmeric,sugar and salt to taste.
Add required amount of water and cook it till it starts boiling.
Your Maharashtrian style sadha varan is ready.
Serve it hot on plain rice with desi ghee topped on it.

5.PLAIN RICE | साधा भात

Here you just have to pressure cook the plain rice to 2-3 whistles.

6.KADHI RECIPE | MAHARASHTRIAN STYLE KADHI | कढी

To read the full recipe click and read the link given below :

https://atomic-temporary-152580303.wpcomstaging.com/2019/01/14/maharashtrian-style-kadhi

7.TIKHAT BONDA BHAJI | SPICY BONDA BHAJI |तिखट बोंडा भजी

INGREDIENTS :

1 ½ besan or gram flour
5-6 cloves of garlic
4-5 green chillies
1 tsp jeera/cumin seeds
½ tsp carom seeds/ova
Salt to taste
Pinch of baking soda
Coriander leaves chopped
Water as required
Oil for frying

METHOD :

First grind jeera,carom seeds,green chillies and garlic to a fine paste.
In a bowl add the besan and the above prepared paste.
Mix everything well.
Consistency should not be flowy.
Add salt to taste.Also add the chopped coriander leaves.
Add pinch of baking soda.
In a pan keep oil for heating.
Drom the flour mix into small balls.
Fry till they are cooked properly from inside.
Once fried remove into the plate.
Your Bonda Bhaji are ready.

8.GULGULE | WHEAT-JAGGERY SWEET BHAJI | गुलगुले

INGREDIENTS :

1 ½ cup wheat flour
¾ cup grated jaggery/gul
Pinch of salt
Water as required
Oil for frying

METHOD :

In a bowl add the jaggery first.
Add little water to jaggery and dissolve the jaggery completely into it.
Now in another bowl add the wheat flour.To it add pinch of salt.
Now add the melted water of jaggery into the mixture.
Mix well.
The concistency should not be too flowy.
Keep oil for heating.
Once the oil gets heated up drop the mixture of flour and jaggery into a small sized balls.
Fry them till they turn brown in colour on low flame so that they get cooked nicely from inside.
Remove them into a plate.
Your Gulgule are ready.

9.MIXED VEGETABLE BHAAJI | मिक्स भाजी

Here the five different vege’s i.e.lady finger,red pumpkin,cluster beans,bitter gourd and fenugreek leaves or methi are just tempered with spices and are cooked differently.Then after cooking all of these are mixed together nicely and served.It really tastes fabulous.

10.MEDU WADA | DALICHA WADA | उडदाचे वडे