Dashain, also referred to as Vijaya Dashami or Badasahain, is one of the prominent festivals observed by adherents of the Hindu religion.
The festival of Dashain honours the goddess Durga, who is believed to be moulded from the Shakti, or energy, of all the gods and is armed with a multitude of different weapons. It is conventionally commemorated for two weeks with prayers and offerings to Durga, making it the longest Hindu festival in Nepal. Devotees worship Goddess Durga and offer sacrifices to her in exchange for prosperity and success.
The 15-day Bijaya Dashami festival persists from Shukla Paksha (the Bright Lunar Fortnight) till Purnima (Full Moon). Dashain is one of the longest and most auspicious festivals for Hindu followers in Nepal, when families reunite, exchange presents and blessings, and participate in elaborate pujas. The highlights of Dashain include shopping, new apparel, heading home, hosting lavish feasts, flying kites, and swings.
According to rituals during the first 10 days of Dashain, pilgrims throng to rivers early in the morning and divine shrines past midnight. The cascades of occasions that comprise Dashain comprise Ghatasthapana, Phool Pati, Maha Ashtami, Nawami, and Vijaya Dashami, each of which is celebrated with a specific series of rituals.
Nepal Traveller recommends some scrumptious recipes to make your Dashain feast even more spectacular.
Recipe
- Take a large mixing bowl and add the meat (in small pieces).
- Add salt, fresh lemon juice, cumin, cardamom, pepper, chilli powder, ghee, and a little oil as well.
-Mix all the ingredients thoroughly, and then allow it to set in the pan or pressure cooker you'll be using to cook it for about an hour.
- if you're using a pressure cooker, set the cooker on a gas stove with high heat and let it cook. Check the meat and continue cooking it on low heat until it is perfectly cooked after four to five whistles, but make sure there is no water left.
-Cook it over low heat until the meat is tender and cooked through if you're using a skillet or deep utensil, which takes about an hour to cook.
-Add chopped cilantro as a garnish to your finished mutton pakku before serving.
Recipe
-Wash and soak the rice overnight; drain excess water.
-Ghee and sugar should be blended into a fine paste. The paste needs to be smooth and sticky (lesilo).
-For 1-2 hours, let it sit covered at room temperature so that the ingredients can melt and blend.
-Heat a pan with cooking oil. The base should be flat, and the pan should be deep enough to float sel.
-Pour a thin layer of batter into heated oil in rings and let it cook until it turns brown or golden.
-Make sure they are brown on all sides.
Recipe
Mutton bhutan is prepared from a goat's internal organs. The treat is a favourite in Nepal and is typically served as a snack. Usually, the bhutan is served without any accompaniments or with a little portion of beaten rice.
-Bring thoroughly cleaned stomach and intestines (large and small) to a boil.
-Add the boiled chunks of stomach and intestine to the hot oil in the pan and fry until the water is completely evaporated.
-Add the garlic-ginger paste and stir constantly.
-Add chilli powder, cumin, and coriander powder along with garam masala powder and fry on medium heat while stirring regularly for 5-7 minutes prior to turning off the gas.
-Fry it for a further five minutes if you want it extra crispy.
-Remove the excess oil.
-Garnish it with finely chopped onion and chilli before serving.
Recipe
-Add to the blood the following ingredients: turmeric, ginger garlic paste, cumin, coriander, and salt to taste.
-Mix them thoroughly.
- Heat the oil in the pan, then add the blood mixed with the seasonings.
-Cook, stirring constantly, until the blood changes colour.
-Cover and cook when the colour starts changing and stir in between by keeping the heat in medium low till water dries
- Garnish it with coriander and onion to serve.
Sampada
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