पितृपक्ष स्पेशल अस्सल पारंपरिक सात्विक थाळी | Pitru Paksha Special Thali Recipe in Marathi

पितृपक्ष स्पेशल अस्सल पारंपरिक सात्विक थाळी | Pitru Paksha Special Thali Recipe in Marathi Pitru Paksha Thali Recipe Pitru Paksha Naivedya Thali Maharashtrian Pitru Paksha Thali Pitru Paksha Menu Marathi Quick Pitru Paksha Thali in Cooker Pitru Paksha Swayampak Pitru Paksha Recipe Marathi Kholapuri Pitru Paksha Thali Traditional Marathi Thali Pitru Paksha Thali, Pitru Paksha Naivedya, Pitru Paksha Swayampak, Pitru Paksha Recipe, Pitru Paksha Menu, Maharashtrian Thali, Katai Amti, Kheer Recipe, Alu Vadi, Pitru Paksha Thali Marathi, Jhatpat Pitru Paksha Swayampak, Cooker Recipes Marathi, Traditional Recipe, Pitru Paksha Special Urad Dal (Split White/Black Lentil without skin): 1 cup (soaked for 3–4 hours) ​Green Chillies: 2-3 (finely chopped or crushed) ​Cumin Seeds (Jeera): 0.5 tsp ​Asafoetida (Hing): A generous pinch ​Fresh Coriander Leaves: Chopped ​Salt: As per taste ​Oil: For deep frying Karle Chi Bhaji (Bitter Gourd Stir-Fry) ​Bitterness is balanced with a touch of jaggery, tamarind, and roasted groundnut powder. ​Karle (Bitter Gourd): 3–4 medium (sliced into thin rounds, seeds removed if hard) ​Roasted Groundnut Powder: 3–4 tbsp (coarsely ground) ​Jaggery (Gul): 1–2 tbsp (adjust to balance bitterness) ​Tamarind Pulp or Kokum: 1 small piece or 1 tbsp pulp ​Mustard Seeds (Mohri): 0.5 tsp ​Cumin Seeds (Jeera): 0.5 tsp ​Asafoetida (Hing): A pinch ​Turmeric Powder: 0.5 tsp ​Kashmiri Red Chilli Powder: 1 tsp ​Goda Masala or Malvani Masala: 1 tsp ​Oil: 2–3 tbsp ​Salt: As per taste ​Fresh Coriander: For garnishing ​2. Gavar Chi Bhaji (Cluster Beans Sabzi) ​Cluster beans taste best when cooked with a generous amount of fresh coconut and coarse groundnut crunch. ​Gavar (Cluster Beans): 250g (washed, ends trimmed, and cut into small pieces) ​Fresh Grated Coconut: 3–4 tbsp ​Roasted Groundnut Powder: 2 tbsp ​Mustard Seeds: 0.5 tsp ​Cumin Seeds: 0.5 tsp ​Asafoetida (Hing): A pinch ​Turmeric Powder: 0.5 tsp ​Red Chilli Powder: 1 tsp ​Coriander-Cumin Powder (Dhana-Jeera): 1 tsp ​Oil: 2 tbsp ​Salt: As per taste ​Water: A few sprinkles to steam the beans ​3. Bhopala Chi Bhaji (Sweet & Tangy Pumpkin Sabzi) ​Red pumpkin cooked Maharashtrian style (Bhoplyachi Bhaaji) features a perfect sweet-and-sour profile, enhanced by Goda masala. ​Red/Yellow Bhopala (Pumpkin): 500g (peeled and cut into small cubes) ​Jaggery (Gul): 2–3 tbsp (adjust based on natural sweetness of the pumpkin) ​Tamarind Pulp or Kokum: 1 tbsp pulp or 2-3 kokum petals soaked in water ​Mustard Seeds: 0.5 tsp ​Cumin Seeds: 0.5 tsp ​Fenugreek Seeds (Methi Dana): A small pinch (adds a nice traditional aroma) ​Asafoetida (Hing): A pinch ​Turmeric Powder: 0.5 tsp ​Red Chilli Powder: 1 tsp ​Goda Masala: 1 tsp ​Oil or Ghee: 2 tbsp ​Fresh Coriander: Chopped ​Salt: As per taste ​4. Bhindi Chi Bhaji (Okra / Ladyfinger Fry) ​A simple, non-slimy dry sabzi made by cutting okra lengthwise or into rounds, seasoned lightly with basic spices. ​Bhindi (Okra): 250g (washed and thoroughly dried with a towel, ends trimmed, sliced into rounds) ​Besan (Gram Flour): 1–2 tbsp (optional, helps absorb moisture and gives a crisp coating) ​Mustard Seeds: 0.5 tsp ​Cumin Seeds: 0.5 tsp ​Asafoetida (Hing): A pinch ​Turmeric Powder: 0.5 tsp ​Red Chilli Powder: 1 tsp ​Coriander-Cumin Powder: 1 tsp ​Oil: 2–3 tbsp ​Lemon Juice: ​Salt: As per taste Takachi Kadhi (Maharashtrian Buttermilk Kadhi) ​A comforting, light, and slightly sweet-and-sour spiced yogurt-buttermilk soup thickened lightly with besan. ​Tak (Buttermilk) or Sour Chaas: 3 cups (slightly sour works best) ​Besan (Gram Flour): 2 tbsp ​Green Chillies: 2 (slit or chopped) ​Ginger: 1 tsp (finely grated or minced) ​Curry Leaves: 10–12 leaves ​Cumin Seeds (Jeera): 0.5 tsp ​Mustard Seeds (Mohri): 0.5 tsp ​Fenugreek Seeds (Methi Dana): A pinch (optional, for authentic aroma) ​Asafoetida (Hing): A generous pinch ​Turmeric Powder: 0.5 tsp ​Sugar or Jaggery: 1 tsp (to balance the sourness) ​Ghee or Oil: 1–2 tbsp (ghee gives the best traditional flavor) ​Fresh Coriander: Finely chopped ​Salt: As per taste ​2. Tandul Kheer (Traditional Rice Kheer) ​A rich, creamy milk pudding made with fragrant short-grain rice, flavored heavily with cardamom and nutmeg, and loaded with dry fruits. ​Basmati or Indrayani Rice: 3–4 tbsp (washed and soaked for 20 minutes; smaller grain rice works wonderfully for kheer) ​Full-Fat Milk: 1 Liter (4 cups) ​Sugar: 1/2 cup (adjust to sweetness preference) ​Ghee: 1–2 tbsp ​Cardamom Powder (Elaichi): 0.5 tsp ​Nutmeg Powder (Jaiphal): A tiny pinch ​Dry Fruits: 2 tbsp (blanched almonds, cashews, and charoli / chirauli, sliced or broken) ​Raisins (Kismis): 1 tbsp (optional) ​Saffron Strands (Kesar): 8–10 strands (dissolved in a warm tablespoon of milk) ​Water: 2-3 tbsp (to cook the soaked rice initially) ​ #PitruPakshaThali​ #PitruPaksha​ #PitruPakshaNaivedya​ #MaharashtrianRecipes​ #PitruPakshaSwayampak​ #MarathiRecipe​ #ThaliRecipe​ #MaharashtrianThali​