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Pithas are generally prepared during various festivals in
Oriya homes. But they are also prepared in other times.
ARISA
PITHA
Ingredients:
450 gm rice flour, 30 gm jaggery or sugar, oil or
ghee for frying
Process:
1. Heat a fry pan in medium heat and then put some water with
Jaggery or sugar until it becomes a good syrup.
2. Add rice floor slowly and continuously stir it until it
becomes a good dough and leave it aside until it becomes cold
3. Make arisa pithas (small and thick roll like
kachori)
4. Heat oil in a fry pan and fry the arisa pithas
prepared in step 3
5. Serve it hot or cold
PURI
KHAJA
Ingredients:
1.5 cup all purpose flour, 2 tsp corn oil, Pinch
of salt, 1 cup sugar and 1/4 cup water for
syrup,
oil or ghee for frying, Thick paste of 1/2 cup oil and
1/2 cup flour
Process:
1. Put flour, salt, corn oil in a bowl and mix it well and
then slowly add water to make stiff ball of dough.
2. Knead it for 10-15 mts until it's smooth.
3. Roll the entire dough into a big rectangle and then spread
the thick paste smoothly over the rectangle.
4. Roll the dough into a big rope, cut into 1' size pieces.
5. Take each piece and roll it again into 5-6' size khaja
6. Heat oil in a deep fry pan, medium-high first.
7. Turn to medium-low once oil is hot.
8. Fry the khajas until it turns pink and drain a paper towel.
9. Heat a fry pan in medium heat and then put some water with
sugar until it becomes a good syrup.
10. Switch off heat when syrup feels slightly sticky.
11. Deep the khaja one at a time and take it out.
12. Cool the khajas and then serve.
SIJHA
MANDA (Steamed Rice Cake)
Ingredients
1
cup rice soaked overnight, 3 cups water, 1 tsp.
sugar, 1/2 tsp. salt
For filling:
3/4 cup dry homemade cheese
3/4 cup freshly grated coconut
1/2 cup sugar
6 cardamom seeds crushed
Process
1. To prepare the FILLING, put all the ingredients for filling
in a pan and fry it for 4-5 minutes.
2. Blend water and soaked rice together until paste is
very smooth.
3. Put the paste in a deep non-stick pan and keep it
medium heat with constant stirring until dough is dry and
soft.
4. Take it out, cover it and let it cook.
5. Make 15-16 balls out of the dough.
6. For each ball, put the filling insde and shape
it into smooth Manda
7. Tie a cloth over the mouth of a deep pan filled with
water (2/3 portion) and heat this on medium-high.
8. Put all Manda on top of the cloth.
9. Cover and steam it for 20-25 minutes until Mandas are
cooked properly.
PODA
PITHA
Ingredients:
Rice
500grams, Black Gram Dal (Urad Dal) 500grams,
Coconut (whole) 1, Gud (jaggery) or sugar 500grams
Salt 2 tbsp, Ginger 2 15gms, Black pepper powder 1
tbsp, Ghee 2 tbsp
Serves
7 persons.
Process:
1.
Soak black gram dal and rice for about six hours. Wash
the dal and rice cleanly and grind it.
2. The paste should be fine and thick. Add salt and mix well.
Keep paste aside for 2/3 hours.
3. Grate the coconut.
4.Cut ginger into very small cub sizes.
5. Then mix coconut, jaggery/sugar, ginger and black pepper
powder and mix well
6. Pre heat the oven for 10 minutes and grease it with ghee.
7. Pour the paste into the tray and keep it in the oven
8. Keep the oven very hot for 30 minutes. Then keep it
moderately hot for 30 minutes .
9. It should be checked with a needle and when its colour is
golden brown the Poda Pitha is ready to eat.
10. Then remove the whole Poda Pitha (baked cake) from the
oven and allow it to cool down.
11.Cut it into small pieces and serve it with any chutney
preferably with coconut chutney .
KAKERA
PITHA
Ingredients :
- Suji - 1
kg, Sugar - 1/2kg, Cinnamon- 4
(powdered), Vegetable Oil - 1ltr, Salt - 1/2
tsp
Method
1. Boil 2 ltrs water in a wide mouth pan, add sugar, salt,
cinnamon powder and 1 tbsp ghee.
2. Pour Suji slowly and stir continuously while pouring.
3. Cover the pan and reduce the flame.
4. Cook till it absorbs the water completely (to the
consistency of chappati).
5. Let it cool.
6. Knead it properly to make a smooth dough.
7. Make small balls and roll each to the size of puri's (with
about 3mm thickness).
8. Deep fry till golden brown.
SUJI
MANDA
Ingredients:
Suji -1 kg, Sugar - 1/2kg, 1 coconut finely
grated, Cinnamon-4 (powdered), Vegetable Oil -
1ltr, Salt - 1/2tsp
Method :
1.
Boil 2 ltrs water in a wide mouth pan, add sugar, salt,
cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously, cover the pan
and reduce the flame.
3. Cook till it absorbs the water completely (to the
consistency of chappati).
4. Let it cool.
5. Knead it properly to make a smooth dough.
6. Heat a pan, add coconut and sugar, fry till the coconut
turns golden brown.
Enduri Pitha
Ingredients:
250 gms Black gram
dal, 250 gms Rice, 1/2 cup Sugar, Half a
Coconut
1 cup Cheese, 4 Cardamoms, Turmeric leaves
Method:
1. Soak the rice and black gram dal overnight.
2. Grind the rice separately.
3. Grind the black gram dal.
4. The batter should be of thick consistency.
5. Add salt to the black gram dal paste.
6. Mix it well with hand.
7. After 2 hours add rice batter and black gram dal paste.
8. Add the grated coconut, sugar and cheese to prepare the
stuffing.
9. Fry it for 5-10 minutes.
10. Take a turmeric leaf.
11. Spread some batter over it and spread some stuffing over
it.
12. Fold the leaf.
13. Cook it in a idli stand for 10 minutes
14. Server it hot.
Chittau Pitha
Ingredients:
500 gm Rice, 1 Coconut, 1/2 teaspoon Baking Powder
1 cup Milk, 1 cup Sugar, 8 teaspoon Ghee, 6 Cardamoms, Salt
to taste
Method:
1. Soak the rice for 2 hours.
2. Grate the coconut.
3. Grind the rice and the grated coconut to make a smooth
batter.
4. Mix salt, sugar, milk, cardamom powder and baking powder
to it.
5. Keep it for 2 hours.
6. Take a pan and heat one spoon ghee.
7. Put 2 tablespoon batter into it and cover the lid.
8. Take out of flame after 5 minutes and serve hot.
Budha Chakuli
Ingredients:
1 cup Black gram Dal, 1 cup Rice, 1 Coconut,
1 cup Cheese
1 cup Sugar, 2 Cardamoms, Oil, Salt to
taste
Method:
1. Soak black gram dal and rice for 2 hours.
2. Grind both and make a smooth paste.
3. Add salt to the paste.
4. Take out water from cheese.
5. Add grated coconut, sugar and cardamom paste to make the
stuff and fry for 5-10 minutes.
6. Heat oil in a pan.
7. Pour batter to make a thick round shape.
8. Turn upside down.
9. Spread some stuff over it.
10. Pour some batter over it and spread it to cover the
stuffing.
11. Pour oil over it and again turn the upside down.
12. Repeat the same process for 3-4 times to make a thick
pitha.
13. Take out and cut into pieces & serve.
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