Roth Teej Special

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Jainism is a religion which celebrates renunciation seeking the goal of salvation through the difficult path of Samyak Darshan, Samyak Gyan and Samyak Charitra (self introspection, self enlightenment and self-achievement). The festivals celebrated in Jainism are therefore marked not by excesses but by Tyag and Tapsaya (renunciation and austerity). Paryushan Parva is considered to be the most revered of all Jain festivals. It is celebrated in the sacred month of Bhadrapada as per the Hindu calender (usually falling in the months of August or September as per the English Calender.) In the Parushan Parva, all Jains keep some vrats/niyams as per thier wishes and follow them. Roth Teej  falling on  Bhadrapada Shukla Tritiya as per the Hindu calender is one such Vrata which is usually kept by the ladies of the House, but the food prepared on this Vrata, modest yet delicious, is enjoyed by all and sundry. The story of the Vrata reads as under: Roth Teej Vrata  Katha Once upon a time there lived a Seth (businessman) by the name of Sagar Dutt in the city of Ujjaini with his wife and seven sons. One day Sagar Dutt’s wife, the Sethani went to a temple where a saint was living. She asked the saint to give her a simple vrata which she would keep for the well being of her family.The saint asked her to keep the vrata of Roth Teej. In this vrata, she was to eat only one type grain for only once a day. She came home only to be chided by the family to get involved into frivolous things .She therefore did  not follow the vrata. Someday after the Seth suffered huge losses in the business and lost all his wealth. The family moved out of their city and went to friends’ and relatives’ home but as fate would have it, were turned down from every where. Then they went to the city of Hastinapur and stayed in the temple where they met the wife of Seth Samudra Dutt and made her their sister (dharm bahan) . On the occasion of roth teej, she sent roth made by her for the family. On seeing the roth, the Sethani remembered her vrata. She kept her vrata again whole heartedly with belief and reverence. Things began to change and soon they were prosperous again. From this episode they learnt that material wealth is the most fickle and only Tyag and Tapasya can lead to true happiness. They affirmed their belief in Vratas and Tyag and continued to keep the Vrata every year with reverence.

Mandna design 1

Mandna design 2

 Mandna paintings are wall and floor paintings of Rajasthan and Madhya Pradesh. They are drawn to protect home, welcome Gods and as a mark of celebrations on all festive occasions particularly in Jain house holds. As Paryushan Parv is commencing, we clean our kitchens and draw mandna paintings to mark its beginning.

Roth Teej Platter

Roth

Ingredients

Wheat Flour (coarse) 8cup

Ajwain/Bishop’s weed 1 tsp

Ghee /Clarified unsalted Butter (4 tablespoon for moyan and 4 tablespoon for serving)

Salt to taste

Water as required

Serving Makes 4 Roth

Method

Mix all ingredients together (except water) in a mixing bowl. Knead a soft dough by adding required amount of water to it.

Divide the dough into four parts.Make flat rounds of each parts and roll into thick roth (1/2 inch thickness) using rolling pin and board (Belan & chakla).

Press slightly at the ends (as shown in the picture) so as to seal any cracks at the sides. With the help of a coin or a ring make small rounds over the surface of roth.These small depressions will ensure even distribution of heat inside the thick roth.

Heat a tava and a gas tandoor. Gently transfer the roth over tava . Cook for a minute, till the roth surface is dry enough to handle. Now transfer the roth to gas tandoor (upside down). Cook over slow flame from both sides for 3-4 minutes.

Roth

Grease Roth generously with ghee. Serve hot.

Chawal ki Kheer

Rice kheer

It’s a usual practice to eat only one type of grain on the day of Roth teej. However, in some Jain homes like ours rice kheer is prepared. Some people prepare kheer from broken wheat (presoaked and hand pounded) so as to adhere to the belief of eating only one grain..So the practice varies from region to region

Chawal ki kheer/Rice kheer is a traditional dessert of India.The word kheer is derived from Sanskrit word ksheeram which means milk.Kheer is symbolic & is an essential food for all celebrations and auspiscious occasions  in India be it Annaprashan (weaning ritual of an infant), marriage or any other festivals like Rakshabandhan, Deepawali or Eid.In South India Kheer is known as Payasam and is an inseperable part of South Indian thali.Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies.In Bengal it is popular by the name Payesh or Payas.Sugar is often replaced by jaggery here.In Muslim communities a variant of kheer,Phirni is popularly served during feasts and weddings.

Kheer is an essential preperation during Roth teej. Rice kheer is prepared using Full cream milk, Rice, sugar, cardamon, dryfruits and saffron. Often cream, condensed milk or khoya is added to make it rich.

Ingredients

Full Cream Milk  1 litre

Rice (long grained preferably basmati ) 1/4cup (washed and drained)

Sugar 1 cup

Cardamom powder 1/2 tsp

Kesar/Saffron 8-10 strands

Almond (Blanched & silvered) 1 table spoon

Raisins 1 tablespoon

Method

Boil milk in a large heavy bottom pan.Turn the flame slow.

Wash the rice, drain water and add this to milk and cook till the rice becomes soft and the mixture turns to thick/ kheer like consistency. Make sure to stir the mixture every 3-4 minutes to avoid sticking at the base.

Add sugar and stir. When the sugar gets dissolved add almonds and raisins. Cook for another 4-5 minutes.Turn the flame off. Add saffron strands (previously soaked in little amount of milk) and cardamom powder, stir well.

Serve hot or cold as desired

Serves 4

Turai ka Raita

Turai ka rayta

 

Ingredients

Curd 500gm

Turai /Ridge gourd 250 gm

Bhuna jeera/Roasted cumin seeds powder

Kalimirch/Black pepper powder 1/2 tsp or Red chilli powder 1 tsp

Black (rock)salt/kala namak to taste

Salt to taste

Coriander leaves for garnishing

Water for boiling turai

Method

Peel turai .Cut the turai into longitudinal halves.Now  cut each halves into 1/4 inch pieces.

Heat water in a pan. Add turai and salt to it. When the turai turns soft, turn off the flame.Drain out the excess water and allow turai to cool.Keep aside.

Add curd and spices in a bowl.Beat well with a whisk until it becomes smooth.

Add turai and stir well. Garnish with coriander leaves and serve chilled

Serves 4

Turai ki sabji

Turai ki sabji

 

Ingredients

Turai  500gm (Peeled & cut into cubes)

Green Chilli 2

Salt to taste

Ghee/Clarified unsalted butter 2 table spoon

Method

Heat ghee in a pan. Add turai ,green chillies and salt.Stir & cook till the turai turns soft.

No additional water is required as water from turai will leach out during cooking.When done turn off the flame.

Serve hot.

Serves 4

Hari Mirchi ka Bharta

 

Ingredients

Green chillies 100gm

Ghee/Clarified unsalted Butter 2 table spoon

Salt to taste

Lemon juice out of 1 Lemon

Method

In a cooking pan add ghee turai and green chillies and salt. Heat the pan in slow flame and cook till the chillies turn soft.

Turn off the flame.Transfer the pan to kitchen slab.With the help of potato masher mash the chillies to make bharta. When cooled add lemon juice and mix well.

Serves 4

Roth is served with Boora (Refine powdered Sugar) ghee, Turai ki sabji, Turai Raita , Mirchi ka bharta & Kheer.