In Jainism, the fasting of Rot Teej is celebrated on Bhadrapad Shukla Tritiya. Hartalika Teej festival is celebrated on this day according to the Hindu religion. In the year 2019, the fasting of Rot Teej is being celebrated on 1 September, Sunday. Let us say, Rot Teej fast is very important in Jainism. This fast gives mental peace. It also has many mythological stories. But we are going to tell you that some dishes are very important in Rot Teej fast, without which this festival is incomplete. Know about them
It is a special dish made in Jain society on the day of Roti Teej. On this day only vegetable and rice pudding are made with rot, which is very important in Jainism.
Shahi Basmati Kheer
Soaked in 2 liters of milk, basmati rice two handfuls, loaf bowl almond-pistachio, and cashew nuts, four tablespoons sugar, half a teaspoon ground cardamom, 3-4 spoon saffron milk.
Wash rice and melt it in water one or two hours before making kheer. Put the milk in a thick bottom vessel and put it on the gas. Boil 4-5. Now drain all the rice water and put it in the milk. Keep stirring occasionally and cook until thickened.
After the rice is cooked add sugar and keep stirring continuously until the sugar melts. Do not leave it in the middle. Now add dry fruits and cardamom to it. Now put the soaked saffron in the bowl and stir it. After the kheer is very thick, take off the heat and offer the hot basmati kheer.
250 grams Tarai (Turai), 2 large tomatoes, 1 teaspoon ground red chili, 1/2 teaspoon turmeric, 2 teaspoon ground coriander, 1 teaspoon mustard seeds, 1 pinch asafoetida, 2 tablespoons oil, salt as per taste, green coriander.
First, peel the veggie and cut it into long pieces. Prepare tomato puree. Now heat oil in a pan, add a sprinkle of mustard seeds and cumin seeds, add asafoetida and add tomato puree.
Stir the puree well until the oil releases. After that add the above spices and make tomato gravy. Now add some water and trumpet and let it cook well. Keep it as thick or thin as you want. When cooked properly, add green coriander and serve the royal vegetable of Turi with hot rot.
500-gram coarse flour of wheat, 2 teaspoons celery, 2 tablespoons ghee, salt as per taste, lukewarm water.
Sieve the wheat flour first. After that, after adding salt, celery and ghee to it, mix well and make a stiff dough. After covering it, keep it covered for a few hours. Now make a thick dough of the prepared dough and roll it into a thick rot (thick roti) without putting it.