Chhath puja is an ancient Hindu festival that is celebrated in the eastern part of India, especially in Bihar. However, the divinity of the festival is such that it has traveled from Bihar to several parts of India like Uttar Pradesh, Madhya Pradesh, Jharkhand, and even abroad. Its a rigorous festival celebrated in the span of 4 days which includes different rituals, fasting, holy bathing, and preparation of some of the best traditional vegetarian recipes of India.
The Chhath Parv is dedicated to the Sun God who promotes the well-being, progress, and health of family and friends. While women in the family individually or collectively go through observing fast and rituals the rest of the family contributes to preparing the prasad and relatable food during the 4 days.
The festival begins with the Nahay Khaye festivity observed on the first day, which includes pure vegetarian food. The Second day is known as Kharna,in which the devotees break the whole day fast with a preparation of a rice delicacy and as for the next two days, the devotees go to fast without water for 36 hours after 2nd-day evening Prashad.
Kudos to the devotees, but we are here to celebrate the mouth-watering prasad’s that can be prepared in an easy way with Jeevan Rekha’s Rice Bran Oil. We have, therefore, prepared a list of 3 recipes that are extremely popular during the Chhath Puja.
1. Kaddu Bhaat
Kaddu bhaat is an extremely delicious recipe for the commencement of Chhath parv. This is prepared out of a bottled gourd and Himalayan Salt. You can pair this recipe with roti or rice and consume it thoroughly adding up to be the perfect way to breakfast or lunch.
- Pumpkin 500 gm
- Red chilly powder – 1 Tbsp
- Rice Bran Oil to fry
- Salt as per taste
- Coriander Powder – 1 Tbsp
- Turmeric Powder – 1/3 Tbsp
- Fenugreek seed – 1/4 Tbsp
- Mustered Seeds – 1/2 Tbsp
- Dry Mango Powder – 1/4 Tbsp
- Sugar – 2 Tbsp
- Coriander – fresh, finely chopped
1. Put a rounded pan on a slightly high flame.
2. The next part is to add Jeevan Rekha’s Rice Bran Oil and boil it on low flame.
3. Next job is to add mustard seeds, fenugreek seeds, a pinch of asafetida, turmeric powder, coriander powder, ginger-green chili paste, and red chilly powder and Mix them well.
4. Add 1/2 cup of water and mix everything well and fry them for about 1/2 minutes.
5. Add some diced pumpkin pieces & salt and mix them well.
6. Close the lid and cook for 8 minutes at medium flame.
7. You need to check them after 8 minutes by pressing them with a spoon. If it is cooked then pieces will break easily.
8. Smash the deliciously cooked pumpkin with light pressure so that it adds up to a thick gravy. 9. Add some black salt, sugar, and dry mango powder and mix them well.
10. Finally, you need to add coriander leaves and blend well. Eventually, garnish with coriander leaves.
2. Hara Chana Recipe
Hara chana (or green chickpea) is just another tasty dish you’ll find delicious during the Chhath Puja Green chana is absorbed in water overnight and then it is prepared the next day in ghee/ or cooking oil with healthy fats along with some green chilies and cumin seeds.
- 2 cups fresh Hara chana (green chickpeas)
- salt to taste
- a pinch of baking soda
- 1 tbsp of rice bran cooking oil
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida or hing
- 1/2 tsp black salt
- 1/2 tsp finely chopped green chilies
- 1/2 tsp chili powder
- 1/2 cup finely chopped coriander dhania
- Heat rice bran cooking oil in a pan.
- Add cumin seeds, grated ginger, and chopped green chilies and stir well at low flame.
- Add the chopped tomato and cook on low flame for 5 minutes.
- Add turmeric and coriander powder along with ‘Sendha Namak’ and mix well for 2 minutes.
- Add the green chana to the pan and stir them well, eventually covering the pan. Cook for 4-5 minutes.
- Add some water to the pan, and cook on low flame for another 10 minutes.
- Garnish coriander leaves and it is ready to eat.
Thekua is one of the most essential components of the holy prasad of Chhath parv that is offered to the Sun God. Thekua is basically made by combining whole wheat flour, ghee, and jaggery syrup into a dough, shaping it into various shapes and sizes, and deep frying them into Rice Bran edible oil. To further enhance this dish, dry fruits and flavorings are added.
Thekua prepared with jaggery is considered to be the tastiest homemade Indian cookie. It can also be typically consumed with a cup of warm tea or as a part of the evening snack.
- 1¾ cups Whole wheat flour
- ¼ cup Semolina
- ¼ cup desiccated Coconut
- 10-12 Cashew nuts, small pieces
- 3 tablespoons Ghee
- 1 teaspoon Fennel seeds
- ½ teaspoon Cardamom powder
- ¾ cup grated Jaggery, tightly packed
- 110 ml Water (1 tablespoon less than ½ cup)
- Rice Bran edible oiil to deep fry the thekua
1. First you need to melt the jaggery and grate it with a very small amount of water.
2. Next step is preparing the dough with the right consistency.
3. After the dough has been properly kneaded, make sure to rest it for 10 to 15 minutes. The thekua is traditionally rolled out, shaped, and pressed against a wooden shape giver or saancha which can be greased with ghee or rice bran oil beforehand to prevent the dough from sticking to it before it is finally deep fried.
4. Add some dry fruits like pistachio (pista), almond (badam), cashew (kaju), raisin (kishmish), and dried date (khajur) to the doughr making it, even more, crunchier, nuttier in texture.
5. The best part is that thekua becomes crisper and hard as it cools down. Once cooled totally, you can keep it well for up to a month.
We hope you enjoy the holy festival of Chhath with utmost devotion while also taking care of your health and making healthy choices as much as possible using Jeevan Rekha’s Rice Bran Oil.