Pehli Raat Thaal – NEW YEAR (NAWU WARAS)
Thaal Wadhawa Ni Rasam
“Ghar Na Sagla members thaal ma bethe, ane pehle chota farzand nariyal(suko) si wadhawe, ane te baad sagla jaman shuru kare”
“All members should sit around the THAAL and the smallest child should do the ritual with Dry Coconut. only then they all should start Eating.
Menu For Pehli Raat THAAL
- Khak-e Shifa (Turbah Karbala)
- Nariyal (Dry Coconut)
- Paan
- Supari
- Kalima nu Coin (The Coin of Declaration of Faith)
- Namak (Salt)
- sodannu
- Lachko
- Fish
- Curd
- Gosht (tender meat)
- Dal chawal palidu
- Fruits and Dry fruits
- Mula (radish)
Sodannu
Sodannu(also called Choba or Shakranu), Misri, Saakar, and Sharbat are words familiar to each
mumin’s household. The prime emotion associated with them is a feeling of joy and gladness.
Come new Hijri year,come pehli raat or pehli taarikh of any Hijri month,come any occasion or mo
ment of celebration, Misri and Sodannu are the media of sharing happiness.
The tradition of making Sodannu dates back centuries. In one of his discourses Maulana Mohammed
Burhanuddin RA precisely directed mumineen towards the method of making Sodannu.
Sodannu isatri-layered sweet dish that marks the start of happy meals. A layer of sugar overlaid with
a layer of cooked rice, which is overlaid with a second layer of sugar is named Sodannu.
ingredients
- Boiled Rice
- Sugar
- Ghee
- Badam Pista No bhukko (Grind Almonds and Pistachio)
procedure
- pour some Ghee and Sugar in a Vessel
- pour Rice and Some Sugar again
- season with the Grind mixer of Almonds and Pistachio
Lachko
There is a tradition of making a traditional sweetmeat called lachko, made from cracked wheat, ghee, and jaggery
Ingredients:
- wheat
- Suji
- Gol
- Elaichi (Cardamom)
- Ghee
Method:
Recipe for fish
- 2 tbsp vinegar
- 2 Lemon
- 2 tsp Haldi (turmeric)
- 3- 4 tsp Marcha (chilly)
- Salt (as per taste)
- Pepper (as per taste)
Marinate for Atleast 4 hours And deep fry in oil till golden
Gosht
Gosht or ghost refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine, and cuisine of the Indian subcontinent. The word stems from the Persian word gosht گوشت, meaning “meat” or “flesh”, especially that of goat.
Ingredients
- Oil 3-4 spoons
- Gg paste 1 tbspn
- Meat 1/2 kg
- 2-3 medium sized Onion
- Red chilly powder
- Dhaniya powder
- Haldi (Turmeric)
- Salt
Method:
DCP RECIPE
It is a traditional Bohra feast. Daal Chawal Palidu also known as DCP has two versions. One is vegetarian which is more common and has layered lentil and rice. And trust me with mutton it tastes out of the world.
This dish is usually made on special occasions like Biryani in Bohra household like in Mahurat (Beginning) ceremony at a wedding and on the first day of every month and in other celebrations. It served with crispy Indian crackers (papadums), kachumber salad, and pickles making it a feast fit for a king. READ MORE
Ingredients:
- Tuwar dal
- Tomatos
- Onions
- Green chillies
- Kokam
Method:
Pehli Raat THAAL | Note:
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