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Showing posts with label pithau bhaja. Show all posts
Showing posts with label pithau bhaja. Show all posts

Tuesday, December 2, 2014

Pala Chattu Pithau Bhaja ( Mushroom crispies)

Whenever we used to get fresh 'pala chattu' ( a type of mushroom that grows from rotten straws ) from our native, my grandmother always made these delicious and crisp fritters with 'pithau' and minimal spices. It had been a while since I made this as we do not get such a variety in Bangalore. The button mushrooms that we normally find taste quite different from 'pala chattu' and lack a distinct flavour of its own. Hence could not resist myself from making and devouring a few of these yummies while in BBSR.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

  • 2 cups pala chattu ( one can also substitute it with oyster mushroom)
  • 1/3 cup rice
  • 1 tsp cumin seeds
  • 1 dry red chili
  • 1 medium sized onion
  • 1-2 green chilis
  • 1 tsp besan (gram flour)
  • 2 pinch turmeric
  • 4-5 tsp oil
  • salt to taste

Preparation - Clean the mushroom and wash it. Allow the water to drain off. Chop it up into small pieces.

Soak the rice for about 1-2 hours and grind it into a thick paste along with the cumin seeds and red chili.

Cooking - Heat 2 tsp oil in a wok. Add the mushrooms along with turmeric and a little salt. Fry for 5-6 mins on high till most of the water evaporates. Remove from wok and allow to cool.

Add the mushrooms, 4-5 tsp of the rice paste, besan, chopped onion, green chili and salt to a mixing bowl. Mix together.

Heat a tawa/frying pan and drizzle it with a little oil. Put small lumps of the mushroom-rice batter mix on the pan and slightly flatten them. Fry them on a low flame on both sides till they turn brown.

Serve immediately. Taste good as starters or even as a side.

Read here for another version of the Pala Chattu Bara .

Sunday, January 5, 2014

Piaja Sandha Bara ( Onion flower stalk Fritters )

Onion stalks are another seasonal delicacy that has flooded the local markets in Orissa these days. These crunchy greens are great as a stir fry ( with some potatoes ) or as baras/fritters ( pithau bhaja ). Moreover they are quite easy to prepare. Read on the recipe:

Preparation Time - 15 mins

Ingredients - onion flower stalks/piaja sandha (500 gms), 1 1/2 tsp red chilli powder, 2/3 cup raw rice(for making pithau), 4-5 tbsp besan/gram dal flour, garam masala/meat masala ( 1/3 tsp), cumin powder (2/3 tsp), salt to taste, 4 tbsp oil.

Preparation - Soak the raw rice for 3-4 hours. Wash and grind into a smooth paste (this is called pithau).

Wash and chop the onion flower stalks into small pieces. Remember to discard the flowers.

Transfer into a mixing bowl. Add the rice paste, besan, salt, cumin powder, red chilli powder and garam masala/meat masala. Mix thoroughly into a dough without adding any water.

Cooking - Heat a non-stick frying pan. Drizzle with 1-2 tbsp oil.

Divide the dough into 10 equal portions. Put each portion on the pan and spread a little with your fingers. Repeat with the remaining portions. ( I made the fritters in 2 batches )

Cook till a little reddish brown and crisp .Then flip over and cook on the other side as well.

Remove from pan and serve hot with rice or just by itself.

Note - This recipe is also prepared with spring onion greens. In that case the besan is usually skipped and only pithau is used.

Wednesday, February 22, 2012

Besara dia Matti Alu Bhaja ( Suran fries )

Cooking Time Required: 10-15 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Matti Alu/ Suran ( 200 gm ), cooking oil ( 7-8 tsp ), salt ( to taste), turmeric ( 1/3 tsp ), soaked rice ( 2-3 tsp), mustard seeds ( 3 tsp ), green chilli ( 1-2 nos ).

Preparation: Grind the mustard seeds with the green chilli into a fine paste.

Grind the rice separately into a thin watery paste. Add a pinch of salt to this paste.

Cut the suran into 1/2 cm thick pieces. Wash throughly.

Cooking: Take the suran pieces in a wok. Add the mustard seed paste along with salt and turmeric. Pour just enough water to cover the pieces.

Cook on a medium flame for 5-6 mins till almost done. Remove from stove, drain excess water and allow to cool down.

Heat a non-stick pan. Drizzle a little oil on it.

Dip the boiled suran pieces in the rice paste and place on the pan. Fry on both sides till lightly crisp.

Serve hot with white rice.

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