19
Feb 19

Winter special

A traditional dish from Bihar cuisine “Pittha (Bagia)”; which is almost mandatory  for each and every house to cook in the Hindi month of poush ( month of December and January); especially in the new born baby house rather new born child’s first winter. Legend is that if baby’s heel is warmed with steamed pittha; the heel of the baby will never get crack throughout their life.

Traditionally the recipe is cooked and paired with kheer to show the respect to God. This is not only popular in Bihar, but the recipe is prepared in west Bengal, Orissa, Assam, Meghalaya and Tripura and  most part of the India with few variations.

The cuisine is also cooked in neighboring country Nepal and Bangladesh.

It is also associated with harvest festival; the recipe is made from new harvested rice. Cooking authentic recipe of pittha is tiresome job: start with soaking rice about 6-8 hours, sieve it to get rid of extra water further allow it to dry for 15-20 minutes; till wetness disappear, then milling (grinding) it to prepare the flour.  Traditionally with stone grinder but now a day’s rice flour is readily available in the market, however the taste of the flour grounded at home is far better than readymade flour.

The pittha is then steamed on the hay put in the earthen pot of boiling water. The yummy-yummy piping hot steamed pittha in winter is so delicious. I will never forget that childhood taste, which my grand-mother cooked and treated the family in chilly winter nights.

Now, the recipe made with readymade flour, which is easily available in the store. There are many variety of pittha depending upon the region; but roughly it is of two varieties; plane and stuffed. The stuff can be sweet or savory.

Chana dal pittha is a traditional variety of north India: in this recipe the outer layer is made from rice flour and stuffing is chana dal with spices.

In sweet variety the stuffing can be fresh/dried coconut, sesame, dry fruits, flax seed, khus-khus (poppy seed), jeggery/ sugar etc.

In royal variety the stuffing can be dry fruits, khoa; which is boiled and cooked into milk, also served as a sweet dish ‘the delicacy in mithilanchal region’.

In savory variety too the stuffing can be pulses, vegetables, sesame, flax seed, khus-khus etc.

Now I come to the point, how to prepare it, traditionally it is prepared from rice flour, but you can prepare with wheat flour too. It can be made any time of the year and served in many ways: eating during breakfast or as a snack with tea or meal. You can slice them then fry it and serve.

Enjoy the easy, delicious, and good for health recipe.  Serve with ‘suran pickle’ or any chutney. The taste is awesome; have already linked the recipe, just clicked below…

  1. Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)
  2. Pittha (rice roll or traditional Bihari dumpling)
  3. Chhath pooja pittha (rice ball or traditional Bihar dumpling)
Royal khoa pittha
Royal khoa pittha
pittha traditional bihari dumpling
pittha traditional bihari dumpling
chhath pooja pittha
chhath pooja pittha

01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


16
Mar 17

Lauki ke pakoda (bottle gourd fritters)

I love the fresh, earthen aroma that engulfs the air. I enjoy eating Lauki ka pakoda (bottle gourd fritters) with hot ginger tea in the evening when it rains…

Ingredients:

  • Lauki: 200gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Mustard oil: for deep frying

Preparation:

  1. Peel off the lauki, make slices, marinate with ½ teaspoon of salt and turmeric powder to be used after 10 minutes.
  2. Take a bowl. Put Besan, rice flour, salt, Ajawine and chili powder in it, Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 marinated lauki slices one by one or as many which can be accommodated as per quantity of oil. When they start to come up slowly turn over.
  3. Fry till it becomes golden brown from both sides, Remove the pakoda from oil.
  4. Deep fry all slices,
  5. Serve hot with green chutney and tomato sauce followed by tea.
  6. It can be served with any meal. It goes well with steamed rice and dal.

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)

 Ingredients

Ingredients

Peel off the lauki, make slices

Peel off the lauki, make slices

marinate with ½ teaspoon of salt and turmeric powder

marinate with ½ teaspoon of salt and turmeric powder

dip 2-3 marinated lauki slices

dip 2-3 marinated lauki slices

lauki slices one by one or as many

lauki slices one by one or as many

Fry till it becomes golden brown

Fry till it becomes golden brown

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)


30
Nov 16

Drumstick flower pakoda (drumstick flower fritters)

Rainy season brings with perfect opportunity for you to relax in verandah and enjoy the rain today, drumstick flower pakoda (fritters) pairing with tea…

Ingredients:

  • Drumstick flower: 100-150gm.
  • Onion: 1no. (Medium size)
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 2 no.
  • Coriander leaves: 20 gm.
  • Ajawine (carom seeds): half teaspoon
  • Besan (gram flour): half cup
  • Meetha soda (Soda bi carb): 1 pinch
  • Salt: half teaspoon
  • Oil: for deep frying

Preparation:

  1. Remove hard stem from the flower, chop green chili, ginger, garlic, coriander leaves and onion into small pieces.
  2. Take a bowl. Put Besan, drumstick flower, salt, onion, green chili, ginger, garlic, all other ingredients except baking soda, and Mix it well; keep aside for 15-20 minutes. Now add baking soda. Mix it well again. (Add few drops of water if required.)Now, pakoda batter is ready.

Method:

  1. Take heavy bottom pan/fry pan, heat oil in it. Let oil to smoke. Drop small size batter in it. (Either helps of your hand or spoon) If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, deep fry all pakoda (size of your choice), till golden brown. Keep aside. Repeat this till all batter is finished.
  3. Drumstick flower pakoda (drumstick flower fritters) is good for evening snacks.

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Ingredients

Ingredients

Ingredients

Ingredients

Mix it well

Mix it well

batter

batter

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

deep fry all pakoda

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)

Drumstick flower pakoda (drumstick flower fritters)


15
Nov 16

Bread sandwich pakora (bread sandwich fritters)

Clouds are gathered outside; forming a dark halo of horizon, it almost going to break rain, and the time is perfect to indulgence with bread sandwich pakoda, in which I used soya sauce, ketchup and onion.

This recipe is visually appealing and the taste is awesome, serve with chutney or tomato sauce of your choice.

Ingredients:

  • Sandwich bread slice: 3 no.
  • Soya sauce: 1 tablespoon
  • Tomato hot and sweet ketchup: 2 tablespoon
  • Salt: half teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 100-150gm. (1cup)
  • Chili powder: 1 teaspoon
  • Water: 1 cup
  • Mustard oil/cooking oil: for deep frying
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Take a bowl. Put Besan, salt, Ajawine, Garam masala chili powder, and turmeric powder in it, make a smooth batter with the help of water. Keep aside.
  2. Peel off onion and cut into small pieces, take a bowl, pour soya sauce and onion, mix well, wait for at least half an hour before use.
  3. Take a slice of bread, spread hot and sweet tomato ketchup on it, put another slice, and spread the mixture of onion and soya sauce, put third slice. Now sandwich is ready to dip into Besan batter.

Method:

  1. Take heavy bottom fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip sandwich bread into batter. (Either direct by hand or spoon)
  4. Deep fry the dipped sandwich bread slowly and carefully, when they start to come up slowly turn over.
  5. Fry till it becomes golden brown on both sides.
  6. Remove the sandwich pakoda from oil, and keep it on the strainer for couple of minutes. Cut to knife in to 3-4 pieces shown in the photo. Serve hot with green chutney and tomato sauce, to be followed by tea.

Bread sandwich pakoda (bread sandwich fritters)

Bread sandwich pakoda (bread sandwich fritters)

Ingredients

Ingredients

spread hot and sweet tomato ketchup

spread hot and sweet tomato ketchup

put another slice, and spread the mixture of onion and soya sauce

put another slice, and spread the
mixture of onion and soya sauce

put third slice

put third slice

smooth batter

smooth batter

dip into Besan batter

dip into Besan batter

Deep fry

Deep fry

Deep fry

Deep fry

keep it on the strainer

keep it on the strainer

Cut with knife

Cut with knife

Bread sandwich pakoda (bread sandwich fritters)

Bread sandwich pakoda (bread sandwich fritters)