Chhath Puja often referred to as Dala Chhath is a 4-day lengthy festival and is principally celebrated in Bihar and Uttar Pradesh. Considered as a 'Mahaparv' or nice festival, Chhath Puja is as a lot about rigorous fasting as about food specifically cooked throughout the celebrations. Food performs an important role on this sacred festival which comes to the preparation of 'prasad' made in pious 'ganga jal' on traditional 'chulha' made of dust which gives the prasad a smoky flavour. These dishes could be atypical in appears to be like however style divine when cooked throughout the 4-day festival that ends after offering araghya to Lord Surya.
Bottle Gourd Sabzi
The commencement of Chhath starts with preparation of bottle gourd sabzi in natural ghee. This easy recipe ready in ganga jal is obtainable with boiled rice. It symbolises the purification of body for the intensive festival.
Thekua
This is essentially the most well-known dish of the festival this is ready with wheat flour, ghee, sugar and dry fruits. A good dough of the above ingredients is ready which is further shaped into small/medium tikkis and deep fried in natural ghee.
Rasiyaw or Rasia
Made with rice, jaggery, milk and water, this sweet dish is obtainable to Lord Surya on the second day of the festival. To upload flavour, one can garnish it with powdered cardamom and chopped dry fruits. It is eaten with wholewheat poori on the second day or Kharna.
Green Chana Masala
This easy recipe is ready after soaking green chana in a single day. Soaked chana is sauteed in ghee with cumin seeds and green chillies. In some regions they're offered uncooked with puris after soaking in a single day.
Puris
This is the commonest recipe of Indian cuisine, but it tastes divine when ready in ghee throughout the festival. It is made with wheat flour, water and ghee. A cushy dough is ready and small puris are deep fried and served with Rasiyaw and Green Chana Masala.
Kasar
Kasar is a well-known Bihari recipe made throughout Chhath Puja festival. This easy-to-make dish is easiest consumed throughout the winter season as the combination of powdered rice and jaggery helps to keep the body warm.
Bottle Gourd Sabzi
The commencement of Chhath starts with preparation of bottle gourd sabzi in natural ghee. This easy recipe ready in ganga jal is obtainable with boiled rice. It symbolises the purification of body for the intensive festival.
Thekua
This is essentially the most well-known dish of the festival this is ready with wheat flour, ghee, sugar and dry fruits. A good dough of the above ingredients is ready which is further shaped into small/medium tikkis and deep fried in natural ghee.
Rasiyaw or Rasia
Made with rice, jaggery, milk and water, this sweet dish is obtainable to Lord Surya on the second day of the festival. To upload flavour, one can garnish it with powdered cardamom and chopped dry fruits. It is eaten with wholewheat poori on the second day or Kharna.
Green Chana Masala
This easy recipe is ready after soaking green chana in a single day. Soaked chana is sauteed in ghee with cumin seeds and green chillies. In some regions they're offered uncooked with puris after soaking in a single day.
Puris
This is the commonest recipe of Indian cuisine, but it tastes divine when ready in ghee throughout the festival. It is made with wheat flour, water and ghee. A cushy dough is ready and small puris are deep fried and served with Rasiyaw and Green Chana Masala.
Kasar
Kasar is a well-known Bihari recipe made throughout Chhath Puja festival. This easy-to-make dish is easiest consumed throughout the winter season as the combination of powdered rice and jaggery helps to keep the body warm.
Divine recipes prepared during Chhath Puja
![Divine recipes prepared during Chhath Puja]()
Reviewed by Kailash
on
October 27, 2017
Rating:
