Sumaiya - Winter Pithas Recipes.

 1. Shahi Patishapta Pitha

Ingredients:

Milk: 1 liter

Sugar: 500 grams

Semolina: 2 tablespoons

Grated coconut: 1/2 cup

Rice flour: 1/2 kg

All-purpose flour: 1/2 cup

Nuts, raisins: as desired

Oil: for frying

Water: as needed

Salt: to taste

Preparation Method:

First, boil half the sugar and milk until thickened.

Add semolina and grated coconut to make the filling (kheer).

Once the kheer thickens, remove it from heat and let it cool. You can add nuts and raisins as desired.

Prepare a thin batter with rice flour, the remaining sugar, water, and salt.

Heat a frying pan with a little oil and wipe it with tissue.

Pour half a cup of batter to form a thin pancake.

Once the pancake dries a little, place 2-3 tablespoons of kheer on top, fold it to shape like a patishapta, and fry both sides again.

Continue this process for all pithas. Serve them cool.

2. Spicy Meat Puli

Ingredients:

For the filling:

Solid meat: 2 cups

Boiled potato (chopped): 1 cup

Kebab spice: 1 teaspoon

Onion (chopped): 2

Green chilies (chopped): 5-6

Ginger-garlic paste: 1/2 teaspoon

Salt: to taste

Tasting salt: a pinch

Oil: for frying

For the dough:

All-purpose flour: 2 cups

Kalonji (black cumin): 2 pinches

Water: as needed

Preparation Method:

Filling Preparation:

Boil meat with salt, a sliced onion, a pinch of turmeric, and chili powder until no water remains. Then, mash the boiled meat.

In a pan, heat a little oil, add ginger-garlic paste, and sauté until fragrant. Add chopped onion and cook until soft.

Add green chilies and remaining spices, and cook well.

Once the spices are cooked, add the mashed meat and stir until it separates.

Mix in the boiled potato, stir well, and set aside.

Dough Preparation:

Mix all-purpose flour with a little oil, salt, kalonji, and water to make a dough.

Roll out small thin circles, place the filling in the center, and fold into a half-moon shape, sealing the edges.

Heat oil in a pan for deep frying, and fry the pithas until crispy and golden.

Place on kitchen tissue to absorb excess oil.

Serve hot with sauce or chutney.

3. Chitai Pitha

Ingredients:

Rice flour: 1/2 kg

Salt: to taste

Warm water: as needed.

Preparation Method:

In a bowl, mix rice flour with 1.5 cups of warm water and cover for 4-5 hours (do not refrigerate).

Add salt and mix well to create a batter.

If needed, add a little more warm water; the batter should not be too thick or too thin.

Heat a metal or clay mold over medium heat.

Grease the mold with a tissue dipped in oil.

After each pitha, wipe the mold with oil again.

Pour a spoonful of batter into the mold, cover with a lid, and cook for 4-5 minutes.

After 5 minutes, check if the pitha comes out easily; if so, remove it without force.

Repeat for all pithas.

Serve hot with various chutneys and meats.

Note:

Many believe that using dry rice flour doesn't make good pithas, but I always use it for chitai pitha, and they turn out soft and fluffy.

You can add chopped coriander and green chilies for a spicy version.

The longer the batter sits, the fluffier the pitha will be.

I do not use eggs, baking powder, or baking soda.

4. Vapa Pitha

Ingredients:

Rice flour: 1/2 kg

Grated coconut: 1 cup

Salt: a pinch

Date jaggery: 1.5 cups

Milk or water: as needed

Preparation Method:

Mix rice flour with a pinch of salt and warm milk or water to make a dough. Ensure the mixture isn't too wet; it should be strainable.

Strain the mixture through a sieve; it should look granular.

If you have a special steaming pot for vapa pitha, set it up with half the pot filled with water.

If not, place a steel sieve over a pot of boiling water.

In a small bowl, layer the rice flour, jaggery, and coconut, then another layer of rice flour.

Cover the bowl with a damp cloth and invert it onto the sieve or steaming pot.

Steam for 5-7 minutes, then uncover and remove the pitha with a spoon.

Serve hot, and enjoy!

Note: Adding milk to the flour gives a pleasant aroma and enhances the taste of the pitha.