PODA PITHA RECIEPE : East Indian Recipes

Ingredients
500 gm: Black gram dal(Urad Dal)
500 gm: Rice
1 medium size: Coconut (whole)
500 gm: Guda (jaggery) / sugar
2 teaspoonful: Salt
2 inches (15gms): Ginger
1 tsp: Black pepper powder
2 tsp: Ghee
HOW TO MAKE PODA PITHA / PODA PEETHA / PORA PITHE
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.
Grate the coconut.
Cut ginger into very small cub sizes.
Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well
Pre-heat oven for 10 minutes and grease it with ghee.
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.
Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.
Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

BIHARI LITTI RECIPE - Vegetarian Recipes

Ingredients
For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)
For Filling:
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tsp: Mangrella (nigella or onion seed)
2 tbsp: Mustard
1 tsp: Ajwain (thyme)
1 tbsp: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste
Method
Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

SABUDANA VADAS RECEIPE - Vegetarian Recipes

Makes 20 vadas

This snack is very popular in Maharashtra, and one of the most-missed dishes among the ones who leave the state. Luckily, sago is available almost all over the world today, and this dish can be enjoyed by anyone, anywhere.

Ingredients:
1 cup sago (sabudana)
3 small potatoes
4 Bread slices
Salt
1/3 tsp Chili powder
¾ tsp Garam masala
1/3 tsp Baking soda
Oil for deep-frying
7-8 Mint leaves finely cut

Method:

• Soak the sago in water
• Boil, peel and mash the potatoes
• Dip the slices of bread in water, squeeze and mash them.
• Mix all the ingredients into a smooth dough
• Heat oil in a deep bottom non-stick pan
• Shape a bit of dough with oiled hands and slide it into hot oil.
• When putting the next one in, slide it gently so that two don't stick .
• Fry until cooked on both sides
• Drain and serve hot with tomato ketchup, sweetened yoghurt or with tamarind chutney

RECIPE FOR MAKKI KI ROTI / MAKKE KI ROTI - Lohri Recipe

Ingredients:
• 2 cups Corn Flour (Makki ka atta)

• Warm Water as required for dough
How to make Makke Ki Roti:
•Knead the corn flour with warm water in a in a shallow tray.
•Now put a square of polythene paper on the kitchen platform.
•Put a ball of the kneaded dough on the paper and cover with another piece of polythene.
•Then press with the ball of your palm till it turns to be the size of a roti.
•Remove the polythene cover and transfer the roti to a hot skillet.
•Cook on low heat, turning till both sides are roasted.
•Apply some ghee.

Serve i with Sarson ka saag.