shradh ka khana himachali style

Its a common saying shradh is meant to showcase respect to all the ancestors and in return the ancestors endow the family with their blessings.In Himachal special satvik bhojan is prepared and offered to priests(belief any thing offered to Brahmans reaches ancestors) and is strictly advised not to eat meat, smoke and drink during this day.Most of the people avoid onion and garlic in their food, however there are many who don't follow the ritual anymore.

In traditional himachali home a small feat is prepared mainly by eldest lady of the house,however all the members of the family help her in preparing the feast while the main pooja is done by the eldest male of the family assisted by the priest,After the pooja the priest is offered the first serving of feast and some other gifts like clothes and grains.so today it was my grandmother shradh and when i got up my mother was already preparing for the feast, there were Four dishes she planned to make namely

1. Bhaturu

2. Arbi ki sabzi 

3. Channa dal fritters dipped in yogurt

4. Rice kheer

so i will share with you the complete recipe of all the dishes.so lets beginnnnnnnnnn

1. Bhaturu

Ingredients

wheat flour 

yeast

coriander fresh

garam masala

1 to 2 chilli

coriander powder

onions

note:Make a paste of coriander,garam masala,chili,coriander powder,salt and onions and keep aside.

step1: knead dough and put some yeast in the floor and keep it aside for 4 to 5 hours possibly where it is warm(In himachal we keep it near our traditional ovens and wrap the container in blanket).

step 2: In the morning make small bhature like you make a parantha, the only difference is you don"t have to use rolling pin(:P),next either you can deep fry it or bake it in traditional oven our on your gas stove and enjoy it.

2.Arbi Ki sabzi:

Boil the garden fresh arbi,peel it and let it cool.After cooling cut in small pieces..

now put oil in pan,some zeera ,turmeric,green chilli and then put arbi.put salt, fresh corainder and enjoy...

3.For channa sal soak the dal overnight, pressure cook in the morning ,then add green chilli,hing,coriander powder,ajwain and blend it to make course paste.deep fry like pakoras.

next roast red chillies,ajwain and zeera in pan till they chnge colour,make a coarse powder and put in curd along with salt, next add channa dal pakoras and enjoy...

So after making all these dishes my father performed pooja in assistance of the priest and in the ned the priest was offered the dishes and gave blessings to the family.Overall i feel small occasions like these are great ways to be a part of our culturem you feel connected to your roots, enjoy the company of your family and pay respect to your ancestors.

Hope you enjoyed reading the article.

Enjoy stay safe, stay positive.