Pitru Paksha Special Recipes in Chhattisgarh: Four types of special dishes are also made in Chhattisgarh, not only Pind Donation and Tarpan in Shraddha Paksha. Today we will tell you their recipe.
Traditional Food for Pitru Paksha: Pitru Paksha has started, people of Hinduism in India at this time donate the names of their ancestors and donate the body. But in Chhattisgarh, it is not just time to donate or donate bodies, there are some dishes in addition to Pind donation which is specially made during Shraddha Paksha in Chhattisgarh. During the Shraddha Paksha, Chila, Bara, Taroi vegetables are made in Chhattisgarh. Today we will tell you about its recipe, so that you can also make it at home in Shraddha Paksha.
Jaggery recipe
To make jaggery cheela, first take rice at night and then grind smooth in a grinder. Now grind jaggery and rice paste in the grinder and make a smooth solution. Now heat the oil in the pan and pour the solution with a bowl or splash and roast it from both sides. If you want to make it in less oil, then you can make the solution slightly thinner and make it like cheela in the griddle.
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How to make salty cheela
To make a solution of salty cheela, soak the rice overnight and grind them in the morning and grind them. Now heat the oil and add the batter to the bowl and fry till it becomes golden from both sides. If you want, you can make it in less oil, then you can dilute the solution and make it like cheela in the griddle.
Urad dal big recipe
The big Shraddha of Urad Dal is definitely made in the side. It is considered part of satvic food. First soak urad dal for a few hours. Then grind it and prepare a light and bloated solution. Whisk this solution well makes even bigger and too crisp and soft. Now heat ghee or oil in the pan and make small shells and fry it till it becomes golden. The prepared larges are crispy from outside and soft from inside. Serve them with curd or satvik vegetable. If you want, you can add curry leaves, onions and coriander seeds to taste.
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Satvik zucchini’s recipe for making vegetables in ghee
Tori’s vegetable is often made on the ancestral side because it is light, easy to digest and sattvic. Apart from food, this is also offered to fathers through havan. To make satvik zucchini, first peel the zucchini and cut it into small pieces. Heat pure desi ghee in a pan and add cumin and light asafetida to it. Now add chopped pieces of turmeric, rock salt and a little green chili. Cover and let it cook on low flame, so that the taste and nutrients of the zucchini remain intact. Eat the prepared satvik zucchini vegetable with puri or roti.