Patishapta Pitha with Motichoor Laddu stuffing - Bengali Fusion style

         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes made of rice flour-sooji-maida combo. It is stuffed traditionally with a filling of grated fresh coconut and khoya. However, in this recipe I added a filling of some crushed motichoor laddu. This is an instant version saving much of your time. So check out the step by step pictorial recipe to prepare these yummy & crispy Bong style rolls. 

        

          There are many varieties of Pitha prepared during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer / Nolen Gur (Date Palm Jaggery) is used in this recipe, but in the absence of it, sugar (both white or brown) does the job.

           Besides motichoor laddu, You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. In this way you can make a good use of any leftover sweets. 

• 1/2 cup rice flour 
• 1/4 cup plain flour 
• 1tbsp. semolina
• pinch of salt
• milk as required
• 2 tbsp. castor sugar 
• 1/4 tsp. cardamom powder
• 2-3 motichoor laddu, crushed
• 1 tsp. pistachio, sliced
• ghee to shallow fry 

           Mix the crushed motichoor laddu and the sliced pistachio. Keep aside. 

           In a large bowl, take the rice flour, plain flour, semolina, pinch of salt, cardamom powder, sugar and required quantity of milk. 

          Mix well and make a smooth batter of pouring consistency. Keep aside for 15 minutes. Then whisk again.

           

          Smear a non-stick pan with a little ghee and pour a ladleful of the batter.

          Spread it around by tilting the pan and let it cook for a few seconds.

          Add a 2 tbsp. of the filling (crushed motichoor laddu) lengthwise on one side of the pancake. Roll it over gently and take off the fire. 

          Make similar patishapta pitha with the remaining batter.  Serve warm or cold or as desired. 

          

      Mix the crushed motichoor laddu & the sliced pistachio. Keep aside. 

In a large bowl, mix the rice flour, plain flour, semolina, salt, cardamom 

powder, sugar & milk into a smooth batter of pouring consistency. Keep 

aside for 15 minutes. 

           

Smear a non-stick pan with a little ghee & pour a ladleful of the batter. 

Spread it around by tilting the pan & let it cook for a few seconds. Add 

2 tbsp. of the crushed motichoor laddu lengthwise on one side of the pancake. 

                        Roll it over gently & take off the fire. 

                        Serve warm or cold or as desired. 

Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

 In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.  

Gathi Kochur Dum (Colocassia Curry - Bong style)

 

           Gathi Kochur Dum (Colocassia Curry) is a typical Bong recipe in most Bengali homes. In this traditional dish, they are sautéed and cooked in a lip smacking tomato-yoghurt gravy. It is a no onion and no garlic recipe. However, you may add onion if preferred. Enjoy with hot steamed rice or chapatti / paratha. 

       

   

               There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Gathi Kochur Dum'. 

               Just like most Bengali recipes, it is cooked in mustard oil for an authentic touch and flavor. In whatever way it is prepared, it simply tastes divine. 

               So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 400-500 gms. Gathi Kochu (Colocassia / Arbi), peeled and diced
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1-2 dry red chili
• 1 tsp. cumin seeds
• 1 tbsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tomato, pureed
• 1/2 cup yoghurt, beaten
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger paste, turmeric powder, red chili powder, coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat oil in a pan / kadai and saute the Gathi Kochu (Arbi) till light brown. Keep aside. 

          Temper the same oil with bay leaves, dry red chili and cumin seeds. Sauté for a few seconds.

          Add the spice paste and stir fry for a minute. 

          Then add the tomato puree and sauté for a minute.

          Now add the beaten yoghurt and sauté till the oil separates.

          Add the fried Gathi Kochu, salt to taste and green chilies. Stir fry for 1-2 minutes. 

          Add 1 cup water. Cover and simmer till the arbi is tender and the gravy comes to a desired consistency.

         When done, add garam masala, ghee and coriander leaves. Give it a stir and keep it covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti. 

Heat oil & sauté the Gathi Kochu (Arbi) till light brown. Keep aside.

 

Temper the same oil with bay leaves, dry red chili & cumin seeds. Sauté for a few seconds.

Add the spice paste & stir fry for a minute. 

 Then add the tomato puree & sauté for a minute.

                                Now add the yoghurt.

Sauté till the oil separates.

 Add the fried Gathi Kochu, salt & green chilies. Sauté for 1-2 minutes.

  Add 1 cup water. Cover & simmer till the arbi is tender & the gravy comes to a desired consistency.

 When done, add garam masala, ghee & coriander leaves. Give it a stir & keep it   covered for 2 minutes. 

          Serve with hot steamed rice, pulao, poori, paratha or chapatti. 

Semolina Khandvi / Sooji Ki Khandvi (Gujarati Tea Time Snack)

 

          Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light, healthy and melt in the mouth rolls made of gram flour and yoghurt and tempered with few spices. Making it is a little time consuming as it involves a lot of stirring the batter till you get the desired consistency. However, the end result is simply delicious. 

           But in this recipe I gave a slight twist by making it with semolina and in a much easier method. It turns out absolutely yummy and worth a try. This not only saves time but is also hassle free. So treat your family and friends to Semolina Khandvi. Serve them with or without chutney for breakfast, snack or as a lunch box meal.  So check out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

• 1 cup semolina
• 2 tbsp. multi grain flour
• 1/2 cup yoghurt
• 1 + 1/4 cup water 
• 1 tsp. nigella seeds
• 1-2 green chilies, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2-3 tbsp. idli podi 
• 3-4 tbsp. fresh grated coconut

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tbsp. white sesame seeds
• 1 sprig curry leaves, chopped

         Grind the semolina in a mixer grinder into a fine powder. Transfer to a bowl.

  

         Add multi grain flour, yoghurt, salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves, red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency. Cover and keep aside for 15 minutes. 

         Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

         In a kadai, bring some water to a boil. Place a stand over it and then arrange the steel plate on it. 

         Cover the kadai with a lid and steam on a medium flame for 3-4 minutes only. Allow it to cool. 

         Remove it carefully onto a plate and then sprinkle some idli podi and coconut uniformly over it. 

         Cut into 1" strips and then gently roll over tightly from one end to the other. Transfer the rolls to a plate. Make more rolls with the rest of the batter. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. Then add the curry leaves and sesame seeds. Switch off the flame and sauté for a few seconds. 

          Transfer the rolls / Khandvi into the pan and gently sauté them so that they are well coated with all the spices. 

           Arrange neatly on a serving plate and serve with green chutney and idli podi. 

Note - 

1.  Instead of the multi grain flour that I have used as a binding agent, you can add whole wheat flour or plain flour. 

2.  I have used Andhra special Nalla Karam Podi. However you can go ahead and add any other idli podi of your choice. 

          To the semolina, add multi grain flour, yoghurt, 

salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves,

 red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency.

Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

 In a kadai, bring some water to a boil. Place a stand over it & arrange the steel plate on it. Cover the kadai with a lid & steam on a medium flame for 3-4 minutes. Allow it to cool. 

                 Remove it carefully onto a plate.

             Sprinkle some idli podi and coconut uniformly over it. 

Cut into 1" strips & roll over tightly from one end to the other. Transfer the rolls to a plate. 

  Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Then add the curry leaves & sesame seeds. Switch off the flame & sauté for a few seconds. 

Transfer the rolls / Khandvi into the pan & gently sauté them so that they are well coated with all the spices. 

Arrange neatly on a serving plate & serve with green chutney and idli podi.