Moong Dal Bhaja / Fried And Baked Pithe

Bhaja or fried pithe
Baked pithe

Moong dal bhaja/fried and baked pithe.
A deep fried delicacy from Bengal. Mildly sweet and spicy outer layer made of moong dal or yellow lentil and coconut and date palm jaggery or khajur gur stuffing. Interesting isn’t it 😊
Usually it should be deep fried but I have also baked it to make it guilt free. Sharing both methods. I have baked these in halogen oven but you can use your microwave convection mode or OTG to bake.

I remember my mother used to make different types of pithe puli on sankranti. Like bhapa or steamed pithe, ranga aloor/sweet potato pithe, gokul pithe, nolen gur paesh or kheer, green peas stuffed potato or aloor nonta/salty pithe, patishapta, dudh puli, narkol nadu or coconut laddu, malpua and this moong dal bhaja pithe. On sankranti day these was our dinner. I have made all the pithe except this bhaja pithe. It was my most favourite but I can’t remember the exact recipe. Only remember the mildly spicy and lip-smacking taste and some ingredients. My mother is no more so now whom to ask.
In a facebook group Swati Chatterjee Mookherjee posted this. So I have asked her about the recipe. And she gave me her mom’s recipe. Tried it and got the same taste of mom made pithe. Thanks Swati and a big thank to your mother.

Only difference is in her recipe she used green chilli but I remember my mother used red chilli powder. So I have used red chilli powder instead of green chilli paste. If you want you can use paste of 1 – 2 green chilli or black pepper powder instead. As I mentioned above this pithe taste better next day.

You can get some more sankranti delicacies on this blog.

Gokul pithe

Malpua

Coconut laddu or larkol nadu

Baked dudh puli

Sending this post to 182 #Foodiemonday bloghop Down memory lane theme. This beautiful theme suggested by our bloghop member Swaty Malik who blog at Food Trails.
Do visit her space for some delicious recipes.

Down the memory lane yes this pithe is perfect for the theme. It was my childhood favourite. After a long time got the same taste. I have used 1/2 teaspoon red chilli powder to make it mildly spicy but if you want to make it more spicy, then you can add 3/4 to 1 teaspoon red chilli powder.
I have fried half of the pithe and baked remaining half. Baked version is also too good. Loved both the version fried and baked.

Bhaja or fried pithe

Recipe

For stuffing

Coconut – 1 cup, grated

Mawa/khoya or dried milk – 3/4 cup

Date palm jaggery or khajur gur – 1/2 cup

Cardamom powder – 1/2 teaspoon

For outer layer

Moong dal or split yellow lentil – 1 cup

Ghee or clarified butter – 1 tablespoon

Ginger paste – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Salt – 1/4 teaspoon

Water – 2 & 1/2 cup or as require

Date palm jaggery or khajur gur – 1/2 cup, grated

Rice flour – 3 tablespoon

Oil for frying

Method

1. Heat a nonstick or heavy bottom pan. Add coconut, mawa/khoya or dried milk and date palm jaggery or khajur gur. Mix well.

2. Cook on low heat, stir continuously to avoid sticking to the bottom.

3. When the mixture dried up and becomes like a dough remove from heat. Add cardamom powder and mix. Stuffing is ready. Let it cool down.

 

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4. Rinse the lentil well. Spread on a plate or paper towel for 30 minutes.

5. Heat ghee or clarified butter in a pan. Add the lentils.

6. Fry the lentils till fragrant and change it’s colour to light golden brown.

7. Add salt ginger paste and red chilli powder. If you want more spicy add 3/4 to 1 teaspoon red chilli powder.

8. Mix well and add water. Let it cook on low flame till the lentils becomes soft. You can add more water if require.

9. Add jaggery and mix. Cook until jaggery melted and the mixture dried up. Remove from heat.

10. Let the mixture cool down. Add rice flour gradually and mix.

11. Mix well and knead into a smooth dough. You can add 1 tablespoon more rice flour if require for binding but don’t add more than it.

12. Make small balls. Flatten the ball with your palm and place one teaspoon full stuffing in the middle.

13. Bring the edges together and make a ball again. Give the balls cylindrical shape.

14. Heat sufficient oil for deep frying. Oil should be enough hot.

15. Slid the cylindrical pithe in the oil reduce the flame and fry on low medium heat till golden brown from all the sides.

16. Remove from oil and place on paper towel. These taste best next day.

Baked method

For halogen oven

1. Brush all the pithe with oil. Place on the nonstick baking tray or plate which you got with oven.

2. Press speed up mode and set the temperature 200°. Set the timing 10 minutes. Press start to bake.

3. Bake for 8 – 10 minutes or till pithe becomes golden brown. Keep an eye after 8 minutes. Mine takes 10 minutes to bake one side and 8 minutes after turning.

4. Bake for 8 – 10 minutes or till pithe becomes golden brown. Turn over and bake other side too in this method.

For microwave convection mode or OTG

1. Preheat the at 200° for 10 minutes.

2. Bake at 200° for 8 – 10. Or until pithe becomes golden brown. Keep an eye after 6 minutes. Every oven takes different time.

Serve warm or cold. It will taste better next day. Enjoy…….

Notes

1. Instead of red chilli powder you can use green chilli paste or black pepper powder.

2. You can drizzle date palm jaggery syrup over the pithe just before serving.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Egg less Sugarless Choco Orange Mousse With Milk Topping Or Malai

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Chocolate orange mousse.
This post is going to be a part of #Foodiemonday #Bloghop. Today’s theme is mousse.

Its a challenge for me. Always try to avoid such heavy dessert. Too much cream but yummy. And yes its no sugar no egg recipe added milk topping or malai.

I made it in my easy peasy way. And instead of sugar used  honey to make it sweet. And not store bought cream I used milk topping or malai in it.

Used whatever readily available in my pantry. And the result is amazing. Its yummy.

Try this and you will love the orange chocolate mix flavour. You don’t need any special ingredient. Need only cooking chocolate or dark chocolate, orange, honey and milk topping or malai.

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Recipe

Cooking chocolate  – 1 cup chopped or grated

Chilled heavy cream or malai/milk topping – 1/2 cup

Honey  – 2 teaspoon or 2 teaspoon powdered sugar

Orange juice  – 2 teaspoon

Orange zest  – 1/4 teaspoon

Method

Take cream or milk topping or malai in a bowl. Start whipping. Whip till the soft peaks form.
Don’t whip it more. Over whipping will end up in butter.
Keep it in refrigerator.

Melt the cooking chocolate or dark chocolate in double boiler. I did it in microwave. Microwave for 1 minute. Add the orange juice stir well. And again microwave for 30 second.
Let it cool down. Add orange zest and honey and mix well.

Now add the whipped cream and fold in the chocolate mixture. Don’t over mix, just fold it in the chocolate.

You can strain it too. To get a smooth texture.
Pour in the serving bowl and tap it gently.

Keep in the refrigerator for 1-2 hour. Now decorate with orange segment, chocolate chips and cherry.

Serve chilled or keep in refrigerator for later use.
Enjoy the heavenly taste.

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Chhena Or Paneer/cottage cheese Kheer/Pudding Or chhanar paesh

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Happy Krishna Janmashtami to everyone.

Janmashtami is an annual celebration of the birth of the Hindu deity Krishna.

May Lord Krishna bring happiness in your life.

Made chhena kheer/ chanar paesh or cottage cheese pudding on this auspicious day.

A rich creamy delicious delicacy of Bengal.

I used only almonds in the kheer but you can add your choice of dry fruits.

It tastes heavenly both hot and cold.

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Recipe

Full cream milk  – 7 cup

Cottage cheese or paneer  – 3/4 cup

Sugar  – 1/4 cup or to taste

Saffron  – few strands

cardamom powder  – 1/2 teaspoon

Almonds  – few soaked

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Method

Soak the saffron in 1 tablespoon warm milk and keep aside.

Crumble the cottage cheese with your finger tips and keep aside.

Boil the milk in a thick bottom pan. Reduce flame and simmer till the milk thicken.

Stir occasionally to avoid burning.

When the milk thicken add the soaked saffron and sugar. Stir well.

Simmer for another 6-7 minutes.

Now add the crumbled paneer,  peeled and chopped almonds or any nuts you want to use.

Stir and simmer for another 4-5 minutes.

Consistency should be thick and creamy.

Switch off the flame. Add cardamom powder. Stir well.

Bring to room temperature before chilling in refrigerator.

The kheer will thicken when completely cooled.
You can add little milk if you want thinner consistency.

Garnish with almonds or any nuts.

Serve chilled or at  room temperature.

Enjoy the heavenly taste.

 

Rice Pudding or Rice Kheer

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Celebrating Raksha Bandhan today.

Raksha bandhan is a Hindu festival that celebrates the love and duty between brothers and sisters.

It is called Rakhi in many parts of India.
The festival falls on the full moon day of the Shravan month. On this day sisters tie a rakhi ( sacred thread) on her brother’s wrist. This symbolizes the sisters love and prayer for her brother’s well-being and the brother’s lifelong vow to protect her.

So on this auspicious day we have to make some sweet dish.
Made my brother’s favourite rice pudding or rice kheer today.
A rich creamy dessert made of rice and milk.

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Recipe

Full cream milk  – 7 cup
Rice  – 5 tsp
Salted butter – 1/2 tsp
Sugar  – 5-6 tsp or to taste
Cardamom powder  – 1/4 tsp
Cashew nuts – 3-4 tsp
Raisins – 3-4 tsp

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Method

Wash the rice properly. Drain and marinate with salted butter. Keep aside.

Soak the raisins in water.

Heat milk and let it boil.
Add the rice and let it cook on simmer. Stir in-between and scrape the sides of the pan. Cook on low flame till the milk thicken add the sugar. Stir well.

Add cashew nuts and raisins.
When the kheer get rich creamy texture switch off the gas.
Add cardamom powder. Mix well.
Let it cool.
Garnish with sliced almonds, saffron strands or cashew nuts.
Enjoy the rich creamy rice pudding or kheer chilled or hot as you like.

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Chakhao Kheer

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Black rice kheer or chakhao kheer is a yummy sweet dish from the Indian state of Manipur.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Got the recipe from my friend Pushpita Vikramjit Ahibam. Tried it for the first time. The taste is awesome. Its colour changes to a lovely purple when cooked. Loved it’s nutty flavour.


Recipe for Chakhao Kheer

Ingredients
Black rice – 4-5 tsp or 2/4 cup
Milk – 4 cup
Sugar – to taste
Dry fruits – 1/2 cup
Green cardamom powder – 1/2 tsp

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Method

Black rice takes longer time to cook so soak the rice overnight. Then pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

Heat milk in a pan. When it starts boiling add the rice. Cook on low flame. Stir in between.

Cook till milk reduces and looks rich and creamy. Add sugar and cook for some more time till sugar melt.

Add dry fruits and cardamom powder.Switch off the gas.

Garnish with dry fruits. Black rice kheer or chakhao kheer is ready.