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Showing posts with label manda pitha. Show all posts
Showing posts with label manda pitha. Show all posts

Thursday, December 12, 2013

Last Manabasa Gurubar of 2013

Today is the last Thursday of the Oriya month of Margasira and the last Manabasa Gurubar. Below are some glimpses of the delicious spread we prepared for Goddess Lakshmi:

The 'Khatuli' on which Lakshmi is worshipped. One can catch a glimpse of the orange, radish (mula) and banana offered to her.

An elaborate lunch buffet is laid out. Kanika, kosala sagaa bhajja and manda in the top left corner, Dalma in the bottom left corner, Aau-Tomato khatta towards the top right corner and the Chaula kheeri in the center.

Last but not the least. A bowl of 'Dahi Pakhala' seasoned with green chillis, curry leaves and mustard seeds. Bita luna (black salt), Ambakasiya adaa (mango ginger) and jeera-lanka gunda (roasted cumin-chilli powder) add to the flavour.

For the 'Mana Ujapana' or the evening prasad:

Manda Pitha and Budha Chakuli

Tawa fried Bara....(a low calorie varient of the deep fried fritters)!!

Tuesday, July 5, 2011

Manda Pitha ( also known as Modak in Maharashtra)

Cooking Time Required: 1 hour
Cost of Preparation: 60-70 Rupees

Ingredients: Broken Basmati rice ( 1 1/2 cups ), milk ( 2 cups ), water ( 2 cups ), pepper powder ( 1/5 tsp ), cardamon powder ( 1/4 tsp ), salt ( 1/4 tsp or to taste).

For the pura : Coconut ( finely grated, 1 no ), small lumps of jaggery ( 6-7 tsp ), raisins ( 1/2 cup ), ghee ( 1 tbsp ).

Preparation: Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ). Put in a grinder and grind into a fine powder.

Grate the coconut or grind the pieces in a mixer-grinder.

Cooking: Bring the milk and water to boil. Add salt, cardamon and pepper powder. Add the rice flour in small batches and mix continuously so that no lumps are formed.

Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage.

Allow the dough to cool down a few degrees till it is tolerable. Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.

Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.

Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it. Close and mould into balls.

Boil water in a idli maker. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.

Take out of the idli vessel and serve hot.

Note: When adding the rice flour to milk and water, pass it through a seive to avoid any lumps.

Also try to make the balls when the dough is hot else it loses its elasticity.

Wednesday, September 15, 2010

Suji Manda

Cooking Time Required: 30-40 mins
Cost of preparation: 50-60 rupees

Ingredients: Suji ( 500 gm ), coconut ( grated, 2 cups ), sugar ( 3-4 tsp ), cardamon ( 1-2 nos ), salt.

Preparation: Boil water in a wok ( Use water twice the volume of suji ). Add the suji and salt to the boiling water and keep stirring continously to avoid formation of lumps. Remove from fire once the water is completely absorbed and the suji forms a solid lump.

Allow to cool down a bit. Knead the suji into a smooth dough. The kneading should be done when the suji is still hot ( should have a tolearble temperature ).

Add sugar and cardamon powder to the grated coconut.Mix well.

Break the dough into small balls. Flatten the balls into small rotis. Stuff with the coconut mixture. Shape into small balls.

Boil water in a deep vessel. Place the suji balls on an idli stand. Put inside the vessel and cover tightly with a lid. Allow to steam for 10-12 mins.

Remove from the vessel and serve hot.

It can also be served as low calorie snack as it does not use any oil.

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