09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

03
Jun 20

Pasta (Macaroni) in Creamy White Sauce

  • Servings: 2
  • Boiling time: 10 minutes.
  • Preparation time: 5 minutes.
  • Frying time: 5 minutes.
  • Cooking time: 5 minutes.
  • Total time: 25 minute

Yesterday, I got up early in the morning, it was calm and quite dawn; I opened the sliding door to enter my balcony and the propelling sound of motor boat attracted me, coming from the canal, by which side my building is situated in Shibaura, Tokyo in Japan. I am fascinated by the propelling sound of water, it always makes me happy.

I chit – chat with balcony plant; thinking of what should I prepare for breakfast. I prefer colorful and nutritious food, so prepared rich, creamy and fibrous Pasta which tingle my taste bud. Here I used luxury of white sauce thickness and exotic vegetables; asparagus, bell pepper and beans…

Ingredients:

  • Pasta (Macaroni): 100 gm.
  • Maida (all purpose flour): 1 tablespoon
  • Milk: 400 ml.
  • Red bell pepper: 1 no.
  • Asparagus: 4-5 no.
  • Beans: 4-5 no.
  • Cheese: 20-30 gm. (optional)
  • Butter/olive oil: 30 gm
  • Salt: 1 teaspoon
  • Black pepper powder: ½ teaspoon
  • Onion: 1 no.
  • Spring onion (chopped): 2 tablespoon

Preparation:

  1. Chop onion into fine pieces, keep aside.
  2. Chop beans, asparagus and spring onion into 2” pieces.
  3. Chop red pepper longitudinally, keep aside.
  4. Boil the Pasta (macaroni) for about 10 minutes in salted water (until 90% done), decant it and add 1 teaspoon of oil onto it, mix well to prevent the stickiness.

Method:

  1. Take a fry pan; put butter, add Maida stir for couple of minutes on lower flame, add onion, beans and asparagus, stir fry for couple of minutes, add bell pepper and stir fry for a minute.
  2. Add milk, let it boil (stirring continuously); cook until sauce boils and thickens; add boiled pasta, salt and black pepper. Add cheese, stir until cheese gets melted.
  3. Add spring onion, put off the flame.
  4. “Pasta (Macaroni) in Creamy White Sauce ” is ready to be served…
Pasta (Macaroni) in Creamy White Sauce
Ingredients
Boil the Pasta (macaroni)
Boil the Pasta (macaroni)
Boiled Pasta (macaroni)
put butter, add Maida
add bell pepper
add onion
add onion, beans
Add milk
let it boil
add salt
add salt and black pepper.
add boiled pasta
put off the flame
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce

12
May 20

Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

  • Servings: 4
  • Preparation time: 7 minutes.
  • Frying time: 5+4 minutes.
  • Total time: 16 minutes.

In my opinion ‘Roman cauliflower/ Romanesco Broccoli’ is better than cauliflower and broccoli in looks as well as in taste too. The beautiful spiral florets of the vegetable fascinated me and made crazy to prepare fritters (Pakoda); although you can prepare a number of dishes from this vegetable, but the fritters are  fritters…awesome in taste…the mild , sweet and nutty flavor…followed by English tea.

Ingredients:

  • Romanesco Broccoli: 1 no. (500 gm)
  • Mustard oil /cooking oil: for frying
  • Garlic paste: 1 teaspoon (optional, if you don’t eat garlic, use asafoetida)
  • Salt: one teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Chat masala: ½ teaspoon
  • Ajwain (carom seeds): half teaspoon
  • Kalongi (onion seed): ¼ teaspoons
  • Besan (gram flour): one cup
  • Rice flour: 2 tablespoon
  • Water: one cup
  • Meetha soda (Soda-bicarb): 1 pinch

Preparation:

  1. Chop it into florets, (about 10-12 florets for 4 servings) keep aside.
  2. Take a bowl. Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, Kalongi, ajawine and Meetha soda, put water to make a smooth batter. Keep aside.

Method:

  1. Take heavy bottom pan, 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 Romanesco Broccoli florets into the batter. (Either  directly by hand or with the help of spoon).
  3. Deep fry all florets on medium flame, slowly they start to come up then only turn over the Pakoda; fry till it becomes golden in color (about 4-5 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried florets.
  4. Again dip; slightly pressed fried florets into the batter. (Either directly by hand or with the help of spoon), Refry them until golden brown in color (about 3-4 minutes); dry out on the kitchen towel.
  5. Mouth watering “Romanesco Broccoli Pakoda (Broccoflower Fritters)” is ready to be served.
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Ingredients
Put Besan, rice flour, salt, garlic paste, chat masala, chili powder, turmeric powder, and Kalongi, ajwain and Meetha soda
Batter
Batter
dip Romanesco Broccoli florets into the batter
Deep fry all florets on medium flame
fry till it becomes golden in color
Take it out from oil
slightly press the fried florets
Refry them until golden brown in color
Fried Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)
Romanesco Broccoli/cauliflower Pakoda (Broccoflower Fritters)

12
May 20

Makhane (Fox nut) Fry with South Indian Masala Flavor

  • Servings: 2
  • Preparation time: 2 minutes.
  • Roasting time: 5 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 10 minutes.

Makhane is a water plant mainly cultivated for its edible seeds (after popping, it is called Makhane in Hindi or Fox nut in English). It is treated as dry fruits, by itself has very-very mild flavor and taste; it can easily absorb any flavor. Ghee roasted Makhane is super quick munching snacks for our family to enjoy at the time of watching TV. It is really a very healthy option for your children at snacking time and good option to carry afternoon sacks for office.

Makhane is very healthy and nutritious high in fiber helps to remove constipation helps to flush- out toxins from the body. I would like to share, how to roast Makhane with different flavors; enjoy…

Below is the recipe of ghee roasted “Makhane (Fox nut) Fry with South Indian Masala Flavor”; it is crunchy, yummy, amazing and delicious…

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50 gm (you can add less or more amount of ghee as per your wish)
  • Salt: ½ teaspoon
  • Sāmbhar powder: ½ teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast the Makhane on lower flame till it gets crisp (about 5 minutes); you may roast in OTG or air fryer. While staying in Tokyo, I have only fish griller here, so I used here in fish griller for dry roasting

Method:

  1. Take a heavy bottom pan. Put ghee; add curry leaves and all masala powder, after few seconds add roasted Makhane keep stirring and fry on lower flame till it become crisp(about 2-3 minutes)
  2. “Makhane (Fox nut) Fry with South Indian Masala Flavor” is ready to be served; you may serve with tea or milk/ turmeric milk.
  3. Note: To enjoy the variation in flavor, you can try following combinations:
  4. You can add just black pepper and salt.
  5. You can add roasted cumin powder and asafoetida.
  6. You can add even Maggi masala.
  7. You can add citric acid and Pudina powder.
  8. You can add chili flakes and oregano.
Makhane (Fox nut) Fry with South Indian Masala Flavor
Ingredients
add curry leaves and all masala powder
add roasted Makhane
add roasted Makhane
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor
Makhane (Fox nut) Fry with South Indian Masala Flavor

30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)