P for Pittha from Bihar and Madhya Pradesh

P for Pittha from Bihar and Madhya Pradesh

So almost half way down ... Its P for today. Lots of common as well as uncommon dishes. To start with it is Poha - the morning breakfast from MP especially Indore.

Puran Poli - we already talked about when we discussed Obattu yesterday. Difference is that it has its taste towards Maharashtra style wherein Chana dal & Jaggery is used for stuffing.

Pork with bamboo shoot is a characteristic food of Nagaland.

Pongal is from Tamil Nadu a popular rice and lentil devoured in breakfast. 

Pootha Rekulu is  a popular Sweet East Godavari region of Andhra Pradesh where in wafer-thin rice starch layer like paper is stuffed with sugar, dry fruits and nuts. 

Papaya Khar is synonymous to Assam. 

Pav Bhaji is enjoyed as a street food across India . But a relatively healthy regional food is Pittha as it is called in Bihar & Jharkhand. or alternatively called Farra in MP, Chattisgarh & UP. 

Peettha (Pittha ) or Farra is enjoyed as snacks as well as complete food in dinner with green chutney or ghughni.

Ingredients:

For Covering :

2 cup Rice , soaked for 4 hours, strained and ground in a fine paste or 1 cup rice flour

For Stuffing :

1 cup Chana dal (Bengal Gram Dal) or Masoor Dal, soaked for 3 hours

2 Green Chillies , chopped

1 inch Ginger, peeled and chopped

3 cloves Garlic

1/2 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Whole Black Peppercorns

1/2 teaspoon Ajwain (Carom seeds)

1 teaspoon Sunflower Oil

Salt , as per taste

Finely chopped Coriander (Dhania) Leaves for garnish

Oil for greasing

Prepartaion

Preparation of Dough

Take the rice paste and dilute the batter by adding water to make it thin and free flowing batter. Add salt and oil 2 tbsp to the batter and mix well.

Transfer the batter to a heavy bottom kadai cook on a low flame stirring the batter constantly. Take care that no lumps are formed. Keep stirring till it turns into a soft dough. This may take 15 to 20 minutes on low flame.

Alternatively dough can be prepared by slowly adding warm water to rice floor and salt mix and kneading to fine dough.

Prepartaion of Stuffing

Take strained soaked dal and grind dal along with green chillies, ginger, garlic, salt, carom seeds cumin seeds and pepper corns to make a coarse paste. Avoid additional water.

Heat a kadhai over low flame, take a tbsp of oil and add add the ground paste. Keep stirring till the dal cooks well and they get a powdered/crumbly texture. This step will approximately take 10 minutes.

Remove from heat and add the chopped dhania leaves. The stuffing is ready

Prepartaion of Pitthas

Grease your hands with oil and take lemon size portions of the rice dough and using your hand shape them into balls. Work when the rice dough is still warm for better result. Keep the rice dough covered with a damp cloth or a lid to keep it moist while you are making balls. Make a cup and fill one spoon full stuffing. Seal the ends gently by pinching the ends using greased fingers. Repeat the same for the entire batch.

Cooking of Pitthas

Take a large wide base kadhai or cooker and take three to 4 glass of water and boil. In the boiling water place the pithas one by one and boil them for 10 –15 minutes. Once they rise they would be cooked. Drain water and serve hot with Green Chutney or /and Ghooghni .

                                          

Pithas can also be fried with rai & curry leaves tadka after cutting in pieces to be used as a tea time snacks.

Enjoy.

Aditya Sinha

18.04.2020

Other Recipes as part of A to Z challenge 2020 :

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav, N -Nati Kodi Polusu , O - Obattu

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

O for Obattu from Karnataka

O for Obattu from Karnataka

Obattu is called with different names in different parts of west and south India like Holige, Bobattlu or Puran Poli. So you would identify it by Puran Poli as it is called in Gujarat and Maharashtra. Its a common mouthwatering sweet dish, prepared on auspicious occasions. With the different region it may change for regional flavours. 

Here we would try dates Obattu. Serve the  Date Obattu with South Indian Kosambari Recipe with Raw Mango, Cucumber, Carrot and Beetroot and Paruppu Rasam for a wholesome meal.

The common Omelette made from egg is another dish and perhaps most common, most easy dish eaten at any time. Olan from kerala is a curry made with white pumpkin, cowpeas (red lobia or chawli) and coconut milk, and is another regional recipe worth trying.

Ingredients for Obattu

• 250 grams Dates , (seedless)
• 20 to 25 Badam (Almond)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1-1/2 cups Dessicated Coconut , grated
• 1/4 cup Jaggery , optional
• 250 grams Sooji (Semolina/ Rava) , (fine variety)
• 2 tablespoons All Purpose Flour (Maida)
• Salt , a pinch
• Sunflower Oil , as required, Ghee , as required

Preparation

1.   Soak dates in 1/2 a cup of hot water for 1-2 hours.

2.   Separately grind the almonds to a powder.

3.   Also grind the dry coconut into a thick paste with very little water.

4.   Grind the soaked dates mixture without any additional water to a smooth paste.

5.   Combine date paste, almond powder, coconut paste and jaggery (if using) in a pan   and sauté for 2-3 minutes.

6.   Let this mixture cool slightly and shape them into 4 equal sized balls and set aside.

7.   In mixing bowl add semolina, maida, salt and enough water to make a soft dough and knead well for 6 to 8 mins and let it rest with a moist cloth covered over it for 1 to 1 and half hours.

8.   Now knead again briefly and pour enough oil to cover it completely. (If you spread a tiny piece of this mixture with your fingers on a clean surface and lift it up it should not break and you must almost be able to see through it)

9.  On a sheet of butter paper, smear some oil, pinch a gooseberry sized dough and flatten it with your fingers and place the date ball on it, now cover the ball by stretching the ends of the dough using your fingers and seal it securely.

10. Place this dough secured date ball on the butter paper and pat it with your fingers to   as thin as possible or thick according to your preference.

11. Now transfer this on to a hot tava and peel the paper after 30 seconds. Cook on both sides uncovered by drizzling some oil or ghee.

12. Serve the  Date Obattu with Raw Mango, Cucumber, Carrot and   Beetroot and Paruppu Rasam.

Aditya Sinha

17.04.2020
Other Recipes as part of A to Z challenge 2020 :

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav, N -Nati Kodi Polusu

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

N for Natu Kodi Pulusu from AP

N for Natu Kodi Pulusu from AP

There are many common dishes from. Starting from the common Namak para or Nimki , the salty shankarpoli or salty dimond cut snack to sweets like Narial Burfi or Coconut Burfi or Narkel naru commonly called Nariyal ka laddu is a sweet with grated coconut is cooked in sweetened thick milk and shaped into small balls.

Nippattu /Thattai/Chekkalu is a flat vada made from riceflour, roasted bengalgram , peanuts and is popular Karnataka snack  while Nuchinude is a Karanataka style steamed dal pakohra.

Naan  the soft rotis usually prepared with maida and has its own varieties is another common dish. 

Navaratna Kurma  is Curry prepared with vegetables, fruits and nuts in a creamy base. 

Nargisi Mutton Kofta – A veg mughlai dish and Navratna Pulao - a rice dish rich in dry fruits.

But here I would detail upon Natu Kodi Pulusu or the Country Chicken curry from Andhra Pradesh is different and worth a try.

Ingredients

Onion (chopped) - 1 number.

Dry coconut - 1 number.

Cloves - 3 number.

Cardamom - 3 number.

Pepper corn - 1 tea spoon.

Popy seeds - 1 tea spoon.

Salt - to taste.

Oil - as required.

Cumin seeds - 1 tea spoon.

Ginger garlic paste - 1 tea spoon.

Chicken pieces - 1 cup.

Water - as required.

Curry leaves - 3 springs.

Red chili powder - 1 tea spoon.

Garam masala - 1 tea spoon.

Coriander leaves (chopped) - 1 bunch.

Cinnamon stick - 1 small.

Preparation

Take the country chicken ( full chicken), apply turmeric powder and oil all over it, place it on griller stand and cook it on direct flame till you observe golden brown spots on chicken, cut them full chicken into pieces of desired sizes and keep aside.

Grill the onion and dry coconut on direct flame and keep aside.

Take a blender add whole garam masala spices, pepper corns, popy seeds, salt, grind to a fine powder, also add grilled dry coconut pieces, grind it, transfer to a plate and keep aside.

In the same blender add grilled onions, grind to a fine paste and keep aside.

Heat oil in a pressure cooker, add cumin seeds, prepared onion paste, toss it, add ginger garlic paste, fried country chicken pieces, also add required amount of water and cook well with lid on for about 15 to 20 minutes.

Then add curry leaves, red chili powder, prepared masala powder, salt

and cook till done.

Serve with Rice or Ragi Roti.

Aditya Sinha

16.04.2020

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

M for Misal Pav - The Kolhapuri special from Maharashtra

M for Misal Pav - The Kolhapuri special from Maharashtra

Coming to M, again we have many regional dishes. The MalPua from East is a favourite Dessert, while Makke ki Roti with Sarson ka Saag is all time favourite from Punjab. Momos from Sikkim is an international food now. Misa Machh Pura from Mizoram is grilled Shrimp while Mui Borok from Tripura is special dish made from Dried Fish. All have their own taste and are totally different from each other. You must enjoy each when you go to these areas.

Misal Pav is a street food from Maharashtra equally famous as the vada Pav. It is more healthy and quite different from the North India Pav Bhaji. So lets enjoy this. 


Ingredients
Basic 

2 cups mixed sprouts or moth bean sprout

1 tbsp tamarind pulp

1 medium sized potato chopped finely

1 tomato chopped finely

1-2 medium sized onion chopped finely

1-2 green chilies chopped finely

1 tbsp ginger-garlic paste

Spices :

2 tbsp red chili powder

2 pinches of asafoetida (hing)

1 tsp cumin seed

1 tsp mustard seed

10-12 curry leaves finely chopped

1 tsp coriander seed powder

1 tsp roasted cumin powder

1 tsp garam masala powder

2 cups water or as required

1 tsp sugar

salt as required

1.5 tbsp oil

For Garnish:

1 medium sized onion chopped finely

few chopped coriander leaves

1 cup mixed Sev (farsan) 

1. Lemon -1 sliced

Pavs or buns as required

Preparation.

1. Rinse the mixed sprouts / moth sprouts with water and put in pressure cooker after straining. Add diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing and 3 cup water. Pressure Cook the mixed sprouts for 3 – 4 whistles.

2. Heat oil in a Kadahi . Add mustard seed, cumin seed and let them crackle. Add the rest of hing and half of curry leaves and then onion and saute until onion changes color to pink. Add sugar and salt. Now add sugar, rest of curry leaves and green chilies Add t ginger-garlic paste. Fry until the raw smell diminishes. Add all spice powder and fry till oil them mix nicely. When done add tamarind pulp and fry more for 2 mins.

3. Now add the boiled sprouts mixture and also add the water left in the cooker if any or add water separately. Cook until the gravy thickens and nice consistency develops.

4. Transfer in Serving Bowl. When serving garnish with chopped Onion, Tomato,   coriander leaves and some Mixture or Sev. Add Lemon Juice on top. Serve with Pav fried in butter on both sides.

So , try and enjoy.

Aditya Sinha

15.04.2020

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

L for Litti Bharta

 L for Litti Bharta







Next in the series would be from L. So the most common complete dish  with L is Litti Bharta. But before we talk about this exquisite cuisine from Bihar just take a look on other items as well.

Laapsi - It is an Indian sweet dish with its origin from Gujarat and is made of broken wheat pieces (dalia) fried in ghee along with nuts, raisins and dried fruits.Its commonly used on festivals etc. and tastes lovely.

Luchi as it is called in West Bengal and Assam is deep fired flat bread or Puri as we commonly call and use across India. Puri and Aloo ki sabzi is common breakfast in most of the Northern states.

Ladoo - or round ball shaped sweet dish - offered to God and devoured through the entire country. Its variety can be innumerable- from Besan, to Boondi, From Atta to Dry fruits, Gond, Sonth etc etc...

Now - Litti Bharta or Litti Chokha - a complete meal with its origin from the state of Bihar. It is also popular in Jharkhand and parts of Eastern Uttar Pradesh by the name of Bati Chokha. It is a  very healthy and filling food. These are Floor Balls stuffed with sattu (Roasted Gram Floor) baked in Cow-dung cakes that gives it a different roasted taste.

Baati:

Ingredients:

Wheat Floor: 250 gms.

Roasted Gram Floor (Sattu): 100 gms.

Salt: As per taste

Garlic: 10 – 15 cloves (finely chopped / optional)

Green Chilly: 2 finely chopped

Dried Mango Powder: As per taste

Green Coriander: Finely chopped for garnishing

Preparation of Stuffing:

Add the finely chopped garlic, green chillies, green coriander to the roasted gram floor. Add salt and dried mango powder as per taste. Sprinkle a few drops of water and mix it as a loosely bound stuffing.

Preparation of Baati:

Knead the wheat floor into a semi hard loaf, adding small amount of water. Divide this in 12 balls. Make each ball into a cup shape pressing at the center of the ball with your thumb. Fill 2 to 3 spoons of the sattu stuffing in this and close the ball tightly. Prepare all the twelve balls like this.

Roasting of Batti in Cow-dung cake:

Cow- dung cakes are very common fuel in this part of country. 5 to 6 cakes are sorted and arranged to form like a pyramid, with one or two pieces forming the base. It is then ignited. Once the whole pyramid is in flame leave it for a  3-4 minutes. The flames would recede and the cakes would now appear red. Turn the cakes that form the peak of the pyramid with a tong and place the Baati balls on the red hot base of the pyramid. Put the cakes that were removed on these balls again. Let it roast for a few mins.( 4-5). Once it starts appearing pink again remove the cakes from the top, and turn the ball with tongs to have all the parts roasted equally. It would appear light brown. Remove it from the fire and rub all of them with a clean cloth to remove the burnt portion of the balls and the ashes. Your Baati is ready to be served. Serve it after dipping it thoroughly in Pure Ghee with Chokha / Baigan Ka Bharta. The special Bharta here is prepared by roasting Brinjal & Tomato and adding Boiled Potato to it and mashing together adding a tsp of mustard oil towards the end.

For its complete Recipe visit Bharta .

(Alternatively Litti it can be roasted in a OTG)

In Bihar Litti &Bharta is also served with Ghughni (a curry made with Black Gram).

Other Recipe as part of A to Z challenge 

A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, 

Other Genres in the Challenge : 

English Poetry

Hindi Poetry

Short Story

Regional Food

Aditya Sinha

14.04.2020