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Sunday, June 24, 2012

Chinguri Checcha ( Mashed Prawns )





Cost of Preparation: 80-90 Rupees


Cooking Time Required: 10-15 mins



Ingredients: Prawns ( 250 gms ), Garlic pods (7-8 nos ), onion ( 1 no., small ), green chilli ( 1 no ), mustard oil ( 1 tsp ), turmeric ( 1/5 tsp), salt to taste, oil for cooking.


Preparation: Wash and clean the prawns. Do not remove the shell. Add salt and turmeric and mix well.


Cooking: Heat a pan. Add 2-3 tsp oil.

Add the prawns and fry them on medium flame for 5-6 mins.

Allow to cool down a bit and remove the shells.

Transfer to a grinder jar along with the onion pieces, garlic pods, green chilli and a pinch of salt. Grind into a coarse paste. Add the mustard oil to this paste and mix well.

Serve along with white rice.

Chittau Pitha

Made with rice and coconut, the Chittau pitha is a beautifully perforated dish from Odisha that reminds one of the appams. The usage of black lentil is optional though with some people avoiding it altogether. Addition of black lentil can also be avoided during the summers or in a hot climate as it
causes rapid fermentation and makes the batter sour.






Cooking Time Required: 30-35 mins

Ingredients: Rice ( 4 cups ), Biri dali (Urad dal/Black lentil) ( 1 cup ), coconut ( 1 no ), salt to taste, oil for cooking.


Preparation: Soak the rice and dal for 4-5 hours.

Break the coconut and cut into small pieces.


Wash and add the coconut pieces. Grind into a fine and watery paste.


Keep aside for 2-3 hours to allow for fermentation.



Cooking: Heat a thick bottomed wok ( kadai ). Add a little oil .


Add salt to the batter and mix well. Pour sufficient batter into the wok to form a

thick pancake.


















Cover with a lid. Take a wet cloth and put around the rim of the lid.( OR sprinkle

water along the sides of the wok )



















Allow to cook on a low flame for 5-6 minutes ( Do not flip over ).



















Remove from the wok.


Note: Chitta pitha is cooked on one side only and remains soft on the other side. Its

distinguishing feature is the presence of tiny holes all over its surface.
















Any guesses as to the best way of devouring these piping hot beauties ???









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