Showing posts with label odia cuisine. Show all posts

Thursday 2 July 2020

RAJA SPECIAL PODA PITHA / PODA PITHA RECIPE/ ODISHA SPECIAL PODA PITHA RECIPE/BLACK GRAM AND RICE CAKE RECIPE

Nibedita odia cuisine , poda pitha recipe

Poda pitha/raja special poda pitha/ black gram and rice cake:

poda pitha

PODA PITHA OR BLACK GRAM AND RICE CAKE is an authentic odia recipe which is made with rice, lentils, grated coconut and jaggery or sugar. This recipe is generally made at the time of Raja festival that is a three days-long festival celebrated in Odisha. Various pithas are made during this festival among them poda pitha is the main.

PODA PITHA is a slow cooked pitha. It is made by slowly baking fermented rice and black gram with sugar and coconut. There are many versions of poda pitha like, lau poda pitha, kheera poda pitha, chaula poda pitha or rice poda pitha, janta poda pitha. Preaparation style also varies. It can be made in cooker or inside kadai or we can bake it in oven.

PODA PITHA is a lightly sweetend pitha so, it goes well with ghuguni (yellow matar curry), potato curry with gravy or any curry with gravy. It is also served with mutton or chicken curry. Its crust is slightly brunt and hard, while the inside is soft and white.

Ingredients for making poda pitha:

· Black gram or urad dal( biri) – 1 cup

· Rice – 2 cups

· Grated coconut – 1 cup

· Thinly sliced coconut – ¼ cup

· Cashew – 2 tbsp

· Raisin- 4 tbsp

· Crumbled Paneer – 1 cup

· Sugar- 1 ½ cups

· Ghee- 2 tbsp

· Salt- ½ tsp

· Grated ginger – ½ tsp

Preparations for poda pitha:

1. Wash and soak rice and urad dal separately for 5 to 6 hours or overnight.

2. Grind rice and urad dal into fine paste.

3. Mix very well and keep the batter for 5 to 6 hour for fermentation.

4. After 5 hours, give the batter a good mix and keep aside.

5. For making stuffing in a pan, take grated coconut and sugar. Then add paneer, one tbsp raisin and one tbsp cashew in it. Fry the mixture until it becomes dry completely.

6. Heat ghee in a pan and fry rest of the cashew and thinly sliced coconut. When it becomes golden brown, transfer it to a plate and keep aside.

How to make poda pitha:

1. Grease a baking dish in which you will bake the poda pitha. ( you can make this poda pitha in pressure cooker or kadai or pan. But here, I have baked it in oven.)

2. Add sugar, a pinch of salt, grated coconut, grated ginger and raisin in fermented batter and mix well.

3. Now spread half of the batter in greased baking tray and spread the paneer –coconut stuffing on it.

4. Spread another half over the stuffing.

5. Decorate the cake with fried sliced coconut and cashew.

6. Bake the pitha in preheat oven at 180 degree for 20 to 25 minutes.

6. Before de-mould it let it cool completely.

7. Cut it into pieces and enjoy it.

Friday 27 September 2019

ODIYA STYLE GHANTA TARKARI/ MIXED VEG. CURRY

Nibedita Dinner , Easy and Simple

Odiya style ghanta tarkari or odia mixed veg. curry(ditiya ghanta)

GHANTA TARKARI OR MIXED VEG. CURRY is an authentic odia recipe where varieties of vegetables are cooked with soaked pulses and legumes with addition of some Indian spices.Due to the presence of so many vegetables, the nutrient content of this curry is high.

GHANTA TARKARI OR MIXED VEG. CURRY is one of the yummiest and the most popular recipe from state of odisha. Though this curry is made throughout the year, but the ghanta tarkari or mixed veg. curry which is prepared the next day of dwitbahana puja ( popularly known as ditiya osha) is something special. In this puja, people offer vegetables, sprouts and fruits as prasad to the deity and next day those vegetables and sprouts are cooked. This mixed veg. curry is popularly known as ditiya ghanta.

Mixed vegetable curries are popular all over the country, but everywhere it is prepared differently. However, it is fascinating how different one recipe is from another. Mixed veg curries of south India are totally different from those cooked in east, west and north. This difference arises not only from the cooking methods and use of masalas, but also from the choice of vegetables.

In odia ghanta tarkari, you can use any vegetable you like. Papaya, raw banana, yam, pumpkins, brinjals and any other vegetable available with you are cooked and lentils, sprouts and coconut added to it. You can add sugar or jaggery in it to enhance the taste.The process of making this dish is very simple and easy. However, chopping vegetables is time consuming. This odia ghant or odia mixed veg. curry is served with roti, puri and steamed rice.

Ingredients for odia style ghanta or mixed veg. curry:

1. Pumpkin ( kakharu) - 100 grams (cut in to small pieces)

2. Colocasia( saru) - 2(medium) ( peeled and cut into cubes)

3. Raw banana (kancha kadali)-1(peeled and cut into pieces)

4. Brinjal (baigana)-1 (cut into cubes)

5. Yam- small piece ( peeled and cut into cubes)

6. French beans- 4 to 5 (cut into pieces)

7. Spine gourd( kankada) - 3 to 4( cut into cubes)

8. pointed gourd( potola) – 3 to4 (cut into cubes)

9. Raw papaya-1 cup (cut into cubes)

10. Capsicum-1 (cut into cubes)

11. Carrot -1( cut into cubes)

12. Ridge gourd – 2 (peeled and cut into cubes)

13. Tendli- 5 to 6 ( cut into pieces)

(You can use any other vegetable you like)

14. Tomatoes- 3(medium)

15. Onion- 1(big)

16. Ginger – 1 inch

17. Garlic – 10 cloves

18. Sprouted green grams- ½ cup

19. Black chana, kabuli chana, yellow matar and white chana- 1 cup

20. Grated coconut- ½ cup

21. Coconut in small pieces- ½ cup

22. Coriander powder-2 tsp

23. Red chili powder – 1 tsp

24. Cumin powder – 1 tsp

25. Turmeric powder – 1 tsp

26. Salt

27. Garam masala powder – ½ tsp

28. Chopped coriander leaves- ½ cup

29. Sugar or jaggery – 1 tbsp(optional)

Preparations for ghanta tarkari:

1. Soak black chana, kabuli chana, yellow matar and white matar for 4 to 5 hours or overnight.

2. In a pressure cooker, add all soaked ingredients. Add some water and salt in it and let it cook until two whistles. Let pressure cooker be cool completely then open the lid and drain it from water. Keep it for later use.

3. Cut and wash all vegetables properly.

4. Peel and chop onion, garlic and ginger and make a paste out of it.

5. Chop tomatoes.

6. Grate half coconut and chop other half into small pieces.

How to make odia ghanta tarkari:

1. Heat two tbsp oil in a kadhi or pan.

2. Add all chopped vegetables and salt in it and fry.

3. Fry the vegetables for 2 to 3 minutes and transfer it to a plate.

4. Now in the same pan or kadhai add 4 tbsp oil.

5. When the oil became hot, add bay leaves and cumin seeds in it. Let the cumin seeds crackle.

6. Then add onion-ginger-garlic paste and stir.

7. Fry the paste till it changes its colour and the raw smell goes away.

8. Then add chopped tomatoes and little salt. Fry the tomatoes till it becomes soft and mushy.

9. Now add all dry masalas like coriander powder, cumin powder, red chili powder and turmeric powder. Mix well and fry nicely till the masala leaves oil.