There are no words to describe PITHAs except their tastes. Generally
these are prepared
during Festivals and are offered to God before we eat.
| PITHAS |
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Ingredients:
1 lb rice flour
10oz 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
KHAJA OF PURI TEMPLE
( By Biju Misro,
Source: OSA Souvenir, 1998)
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.
Knead it for 10-15 mts until it's
smooth.
2. Roll the entire dough into a big rectangle and then
spread the thick paste smoothly over the rectangle.
3. Roll the dough into a big rope, cut into 1'
size pieces.
4. Take each piece and roll it again into 5-6'
size khaja
5. Heat oil in a deep fry pan, medium-high first.
6. Turn to medium-low once oil is hot.
7. Fry the khajas until it turns pink and drain
a paper towel.
8. Heat a fry pan in medium heat and then put some water
with sugar until it
becomes a good syrup. Switch off heat when syrup feels
slightly sticky.
9. Deep the khaja one at a time and take it out.
Cool the khajas and then serve.
SIJHA MANDA (Steamed Rice Cake)
( By Indumati Pati,
Source: OSA Souvenir, 1998)
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.
Contribute by Dipti Ray, New Delhi, India
Ingredients:
Rice 500grams
Black Gram Dal (Urad Dal ) 500grams
Coconut (whole ) 1
Gud (jaggery) / sugar 500grams
Salt 2 tea spoonful
Ginger 2 inchs (15gms)
Black pepper powder 1 tsp
Ghee 2 tsp
To serve for 7 persons.
Process:
1. Soak black gram dal and rice for about six hours.
Wash the dal and rice cleanly and grind it.
The paste should be fine and thick. Add salt and mix
well. Keep paste aside for 2/3 hours.
2. Grate the coconut.
3.Cut ginger into very small cub sizes.
4. Then mix coconut, jaggery/sugar, ginger and black
pepper powder and mix well
5. Pre heat the oven for 10 minutes and grease it with
ghee.
6. Pour the paste into the tray and keep it in the oven
Keep the oven very hot for 30 minutes. Then keep it moderately
hot for 30 minutes .
It should be checked with a needle and when its colour
is golden brown the Poda Pitha is ready to eat.
7. Then remove the whole Poda Pitha (baked cake) from
the oven and allow it to cool down.
8.Cut it into small pieces and serve it with any chutney
preferably with coconut chutney .