Akshaya Tritiya
In Sanskrit, the word "Akshaya" (अक्षय्य) means money and never endingness in the sense of "prosperity, hope, joy, success", while Tritiya means "third.
It is observed as an auspicious time regionally by Hindus and Jains in India and Nepal, as signifying the "third day of unending prosperity".
One of the most auspicious days for Hindus- it is also considered one of the luckiest.The stories to the relevance of this day are numerous- but it is considered to be the one on which goddess Annapurna- the giver of food was born.For generations- my mother’s home has this feast of “ खीच ” which is like a porridge of whole wheat grains pound with whole green moong-and cooked without tempering-The cooking vessel is first thanked and deemed auspicious by a smear of vermillion (रोली ) and the propitious red thread called मौली .Prior to the day- freshly harvested winter wheat is soaked in minimal water and dehusked by pounding in a large mortar.Tradition calls for wearing auspicious colours while the pounding is done.once done, the wheat is dried, sifted, and then pound again to completely dehusk it.
The wheat is then passed through a sieve to separate whole kernels and grounds.Once the vessel is 'worshipped', the whole gehun and moong (in 2:1 proportion) are pressure cooked with salt and turmeric powder for 2-3 whistles. At this stage, the ground is mixed with water and added to the kheech and then pressure cooked again for another 3-4 whistles. Meanwhile another vessel is prepped for the sweet version of the खीच, and the same process followed for gehun and moong- this time with some milk and water.on a separate stovetop- milk is set to boil till it reduces to form "रबड़ी " like condensed milk, but with thick strands of milk. Once the Kheech is done, the rabdi is added with sugar and nuts, and garnished with the royal smelling Saffron.Another preparation peculiar to this festival is the "दुपडे ". they are like separated layers of a puff pastry dough of sorts. the dough is similar to that of chapattis. It is rolled out into multiple thin chapattis and then stacked- about 6-7 at at time, layered with ghee to prevent sticking. The stack is then roasted on a hot tawa just like parathas, and then later the layers are separated. needless to say- the fight is always for the softest middle layers!
Kheech is typically eaten with poodles of ghee.
the common accompaniments include-
These days to follow simple but meaningful traditions like my mother and generations have been doing for years are just reminders of how uncomplicated things can be, and how organic our food has been through ancient times.
A blog post- however detailed can never do justice to the innumerable stories the older generation has in store- but this is but a humble beginning to share whatever I can.
#latepost
#spreadlove #akshayatritiyabhog #aakhateej #festivalsofindia #tradition #seepedintradition #i diantradition #happinessishomemade #happinessculture #followingtherules #notalltraditionsareboring #foodcoma #foodgasm #indianfood #indianthali
It is observed as an auspicious time regionally by Hindus and Jains in India and Nepal, as signifying the "third day of unending prosperity".
Akshaya tritiya- or आखा तीज as it is more commonly known in my part of the world is also a celebration of harvest like most other festivals in India.
The wheat is then passed through a sieve to separate whole kernels and grounds.Once the vessel is 'worshipped', the whole gehun and moong (in 2:1 proportion) are pressure cooked with salt and turmeric powder for 2-3 whistles. At this stage, the ground is mixed with water and added to the kheech and then pressure cooked again for another 3-4 whistles. Meanwhile another vessel is prepped for the sweet version of the खीच, and the same process followed for gehun and moong- this time with some milk and water.on a separate stovetop- milk is set to boil till it reduces to form "रबड़ी " like condensed milk, but with thick strands of milk. Once the Kheech is done, the rabdi is added with sugar and nuts, and garnished with the royal smelling Saffron.Another preparation peculiar to this festival is the "दुपडे ". they are like separated layers of a puff pastry dough of sorts. the dough is similar to that of chapattis. It is rolled out into multiple thin chapattis and then stacked- about 6-7 at at time, layered with ghee to prevent sticking. The stack is then roasted on a hot tawa just like parathas, and then later the layers are separated. needless to say- the fight is always for the softest middle layers!
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| A typical spread for Akhateej lunch |
Dupdas are eaten mostly with freshly pickled onions, rajasthani Kadhi (a gram flour and buttermilk curry- tempered with asafoetida, fenugreek and mustard seeds), and some whole potatoes sabzi.Intrigued why whole potatoes, and not cubes? Well, as the tradition goes, nothing is cut to pieces on this auspicious day. everything is cooked whole- probably the reason for the "आखा" in the name.
The smokiness from whole wheat and then the earthy notes of desi ghee churned at home has no parallel anywhere! and the divine slurry of jaggery to slurp it with- its a total food coma!Ask my grandmother why we don't cook this more often- around the year , and all you will get is a meaningful stare, typical of her.
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Nothing tastes good without the Ghee- says my grandmother!so there we pour till the stomachs can take us to the floor!
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the common accompaniments include-
- "गुडराब", which is a heavenly potion of fresh jaggery and wheat flour simmered on slow heat and garnished with crushed pistachios.
- "काचरी मंगोड़ी", another Marwari staple for all seasons- cooked without pounding for this day- (no breaking and cutting anything!!)
- "फरकी बड़ियाँ", which we forever called "sookhi badiyaan", till a friend enlightened me of this nomenclature prevelant in the Marwar.
- "कढ़ी"
These days to follow simple but meaningful traditions like my mother and generations have been doing for years are just reminders of how uncomplicated things can be, and how organic our food has been through ancient times.
A blog post- however detailed can never do justice to the innumerable stories the older generation has in store- but this is but a humble beginning to share whatever I can.
#latepost
#spreadlove #akshayatritiyabhog #aakhateej #festivalsofindia #tradition #seepedintradition #i diantradition #happinessishomemade #happinessculture #followingtherules #notalltraditionsareboring #foodcoma #foodgasm #indianfood #indianthali
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