Importance of father's side
Pitru Paksha is the time to remember our ancestors and pay tribute to them. This period of 16 days is dedicated to the peace and satisfaction of the souls of the ancestors. According to religious belief, during this time ancestors come to earth to meet their families. Therefore, during Shraddha Paksha, special care is taken about the purity of food and kitchen. Let us know what should and what not be prepared at home during Shraddha.
What to prepare for Shraddha food?
The Shraddha food for the ancestors should be completely satvik. Onion and garlic should not be used in this. Here are some ideas of what you can make:
– Include kheer (especially rice and makhana), puri or kachori and urad or moong dal in the Shraddha thali.
– Use seasonal and satvik vegetables, like pumpkin, jimikand, ridge gourd, taro and raw banana curry.
– Make satvik rotis of wheat flour and rice kheer.
– Food should be cooked in pure desi ghee and use of jaggery is also necessary, because ancestors like jaggery.
What not to cook in Shraddha food?
– Do not use onion, garlic or asafoetida during Pitru Paksha.
– Consumption of meat, fish, eggs and any kind of intoxicant or non-vegetarian items is prohibited. Do not give stale or previously stored food to your ancestors.
– Do not include lentils, gram dal, black urad, brinjal, radish, carrot and stale or cut fruits at the time of Shraddha.
– Do not use black salt in food and avoid packaged or canned things.
Attention to purity of food in Pitru Paksha
The person preparing food should take bath and be completely purified before entering the kitchen.
– First of all, dedicate the prepared food to God and ancestors, which is called 'Bhog'.
– Then set aside a portion of the food for cows, dogs, crows and ants. It is believed that food reaches the ancestors directly through these creatures.
During this time, all the family members should consume satvik food with a calm mind and devotion.