Akshay Tritiya Thali Recipes: No Onion No Garlic/Bhog Thali

Akshay Tritiya, also known as Akha Teej, is a golden date in the Hindu calendar, quite literally. Celebrated on the third day of the bright half (Shukla Paksha) of the Vaishakha month, it’s believed that anything begun on this day continues to grow and bring success. “Akshay” means imperishable or eternal, and this day is all about unending prosperity, abundance, and good luck.

Unlike many other festivals tied to lunar positions, Akshay Tritiya is one of those rare, highly auspicious days when no muhurat (timing) is needed to begin something new. This year, Akshaya Tritiya falls on Wednesday, 30th April — a day believed to bring prosperity and good fortune. It’s considered perfect for:

• Buying gold or silver
• Starting a new business or project
• Investing in property
• Performing marriages, housewarmings, and other sacred ceremonies

Also Read: How To Make Traditional Gudi Padwa Thali At Home

Lifestyle Tips to Make the Most of Akshay Tritiya

• Declutter your home and mind — make space for new beginnings
• Buy a small gold coin or plant if large investments aren’t in your plan
• Write down intentions or goals you want to see grow
• Cook a wholesome meal and share it with loved ones or the needy.

A Special Thali for Akshay Tritiya

Akshay Tritiya is a very special day that brings good luck, happiness, and prosperity. On this day, many families prepare a delicious traditional meal to celebrate the occasion with love and togetherness.

One of the highlights of this day is a festive thali filled with simple, tasty dishes. Sweet amras made from ripe mangoes, soft pooris, tangy kairi bhat (raw mango rice), refreshing kakdichi koshimbir (cucumber salad), and comforting batatyachi bhaji (potato sabzi) come together to create a meal that feels like home.

This thali is not just about food—it’s about celebrating our culture, the season, and spending time with loved ones. Whether you’re making these recipes for the first time or following your family’s traditions, this Akshay Tritiya thali will fill your home with joy and your heart with warmth.

1. Aamras

Ingredients

• 3–4 ripe Alphonso mangoes (about 500–600g)
• 2–3 tbsp sugar (optional, depending on sweetness of mangoes)
• ¼ tsp cardamom powder (elaichi) – optional but lovely
• 2–3 tbsp milk or water (optional, for adjusting consistency)
• A pinch of saffron strands (optional, for a touch of royalty)

Procedure

Step 1: Wash the mangoes thoroughly. Peel off the skin using your hands or a knife.

Step 2: Cut the mango flesh away from the seed and scoop it into a blender. Don’t forget to scrape the seed — it’s where the real juicy goodness hides!

Step 3: Add the mango pieces to a blender or mixer jar. Add sugar if needed (taste first — Alphonsos are usually sweet enough).

Optional: Add a little milk or water if you prefer a thinner consistency.
Blend until you get a smooth, creamy texture.

Step 4: Mix in cardamom powder and saffron strands if using. These elevate the flavor and add an aromatic twist.

Step 5: Chill the aamras for at least 30 minutes before serving.
Serve cold with hot puris.

Tips & Variations

No Alphonsos? Try with Kesar, Badami, or Dasheri mangoes — each brings its own charm.

For a vegan version, skip the milk or use almond/coconut milk.

Want it richer? Add a spoon of cream or condensed milk while blending.

2. Kairi Bhat

Ingredients

• 3 cups cooked rice (preferably cooled)
• 2 medium raw mangoes (kairi), peeled and grated (adjust to taste depending on sourness)
• 3 tbsp oil (peanut or coconut oil preferred)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tsp urad dal
• 2 tsb chana dal
• 3 dried red chilies
• 2 sprigs curry leaves
• 1–2 green chilies, finely chopped (optional, for mild heat)
• 2 pinches asafoetida (hing)
• ¾ tsp turmeric powder
• Salt to taste
• 3–4 tbsp fresh coriander leaves, chopped
• 2 tbsp freshly grated coconut (optional, for garnish)

Method

Step 1: Use freshly cooked rice that has been properly cooled. Fluff it up to separate the grains.

Step 2: Peel and grate the raw mango. Taste a small bit to adjust the quantity based on how sour it is.

Step 3: Heat oil in a pan. Add mustard seeds and let them splutter. Then add cumin, mustard seeds, urad-chana dal, dried red chilies, curry leaves, and green chili. Sauté for a few seconds.

Step 4: Add Hing and Turmeric, Toss in a pinch of asafetida and turmeric. This brings out earthy flavors and balances the sourness.

Step 5: Add the grated raw mango and sauté for 2–3 minutes until it softens slightly but still holds its tang.

Step 6: Add the cooked rice and salt. Gently mix everything until the rice is evenly coated with the mango mixture.

Step 7: Turn off the heat. Garnish with chopped coriander and grated coconut.

3. Poori

Ingredients

• 2 cups whole wheat flour
• 1 tbsp semolina (sooji/rava) for crispiness
• 1/2 tsp salt
• 1 tbsp oil or ghee (for the dough)
• 3/4 cup water (adjust as needed)
• Oil for deep frying

Procedure

Step 1: In a mixing bowl, add flour, semolina (if using), and salt. Add 1 tbsp oil or ghee and mix it in with your fingers. Gradually add water and knead into a firm, smooth dough. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 2: Divide the dough into small lemon-sized balls. Lightly grease your rolling surface and rolling pin. Roll each ball into a 4–5 inch round. Keep them uniform and not too thin.

Step 3: Heat oil in a deep pan or kadhai over medium-high heat.
To check if the oil is ready, drop a small piece of dough, it should rise up immediately. Gently slide one puri into the hot oil. Press it lightly with a slotted spoon until it puffs up. Flip and fry the other side until golden brown. Remove and drain on paper towels.

Tips for Puffy & Perfect Puris:

The dough must be firm soft dough makes soggy puris.

Roll the puris evenly; avoid too thin edges.

Fry on medium-high heat. Too low and the puris won’t puff; too high and they’ll burn.

4. Kakadichi koshimbir

Ingredients:

• 2 medium cucumbers (peeled & finely chopped)
• 2 tbsp fresh grated coconut (optional but traditional)
• 2 tbsp roasted peanut powder
• 1–2 green chilies (finely chopped)
• 2 tbsp fresh coriander leaves (chopped)
• Salt to taste
• 1 tsp sugar (optional, for slight sweetness)
• Juice of ½ lemon or 1 tbsp curd (for tanginess)

For the Tempering (Tadka):

• 1 tsp oil (preferably groundnut or sunflower oil)
• ½ tsp mustard and 1/2 tsp cumin seeds seeds
• A pinch of hing (asafoetida)
• 4–5 curry leaves

Procedure

Step 1: Wash, peel, and finely chop the cucumbers. If they have too many seeds, remove them.
Step 2: In a bowl, combine the chopped cucumber with salt, sugar, green chilies, peanut powder, grated coconut, coriander, and lemon juice or curd.

Prepare the Tadka:

• Heat oil in a small tadka pan.
• Add mustard and cumin seeds and let them crackle.
• Add hing and curry leaves, sauté for a few seconds.
• Pour this hot tempering over the salad mixture.
• Mix everything well. Serve immediately for the best taste and crunch.

Tips & Variations:

• For a festive touch, use fresh curd instead of lemon juice.
• Avoid storing for long — cucumber tends to release water.

5. Aloo Chi Bhaji (Potato Bhaji)

Ingredients

• Potatoes – 4 medium (boiled, peeled & chopped)
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Hing (asafoetida) – a pinch
• Turmeric powder – ½ tsp
• Green chilies – 2-3 (slit or chopped)
• 1 tsp urad dal
• Curry leaves – 8-10
• Ginger – 1 inch (grated, optional)
• Salt – to taste
• Sugar – ½ tsp (optional)
• Fresh coriander – for garnish
• Lemon juice – 1 tsp

Instructions:

• Boil, peel, and chop or mash the potatoes roughly.
• Heat oil in a kadhai or pan. Add mustard seeds. Once they splutter, add cumin seeds, hing, urad dal and curry leaves.
• Add green chilies and ginger, sauté for a few seconds.
• Add turmeric powder and immediately add the boiled potatoes. Mix well.
• Add salt and sugar, stir everything together. You can sprinkle a little water if it’s too dry.
• Cover and let it cook for 5-7 minutes on low heat, stirring occasionally.
• Garnish with chopped coriander and squeeze a bit of lemon juice before serving.

Serving Suggestion:

Serve hot with puffed puris and a generous helping of Shrikhand on the side. This makes for a classic festive Maharashtrian meal – perfect for Sunday brunch or special occasions!