Food and Restaurant – Page 2

Four Mouthwatering Pithe Recipes: You Must Try

Food and Restaurant / By Subhendu K Maity / December 28, 2022

Patishapta: One of the most well-known pithe, patishapta is essentially a thin sooji and rice flour crepe filled with a delectable caramelized sauce prepared with grated coconut and jaggery. If you can’t get coconut or jaggery, you can alternatively use khoya and sugar in their place. Dudh Puli: Puli is essentially steamed sweet meat with jaggery and coconut stuffing that is coated in rice flour. Steamed puli can be eaten either plain or dunked in thickened sweet milk to make dudh puli. In certain ways, puli resembles modak or gujiya. While some individuals sweeten the milk and filling with sugar, the original dudh puli recipe calls for raw jaggery. Gokul Pithe: This pithe is fried and covered in sugar syrup as opposed to the steamed puli. It also included a filling made of jaggery and coconut, and every mouthful of its smooth texture melts on the tongue. Chakli Pithe: Has anyone tried appam? Chakli Pithe Simply put, chakli pithe is the Bengali equivalent. Chakli pithe melts quickly in your mouth. This extremely thin crepe is eaten hot with jaggery syrup. You can also find soru chakli, a thin and little variation of this pithe. Kheer is typically consumed with soru chakli

Pithe Puli: A Delicious Bengali Dessert for the Winter

Food and Restaurant / By Gairik Dasgupta / December 28, 2022

Pithe Puli is a popular Bengali dessert that is typically eaten during the winter months. It is made with scented rice flour, milk, coconut, cardamom powder and nolen gur and khejur gur, which gives it a sweet and sticky texture. The ingredients used in pithe puli are as follows: rice flour, sugar, ghee or oil, milk, water and rice flour should be mixed with milk and water to form a paste. Pithe is typically made at home in a typical Bengali household even though it is now sold in a variety of sweet stores. In actuality, every Bengali has a custom of making pithe during the winter. During this time of the year, you will be welcomed into any Bengali (and Bangladeshi) home with hot, fresh pithe and gur-er payesh (gur ki kheer). Pithe is popular not only in Bengal but also in the Eastern Indian states of Bihar, Assam, and Odisha. You can locate a variety of pithe in West Bengal and Bangladesh if you look around. Different varieties of pithe contain various recipes and cooking methods, yet they all share some fundamental ingredients (such as gur and rice flour). Some are steamed (bhapa pithe), while others are made into rosh bora and kheer by cooking them in syrup (kheer puli). Additionally, you can find baked pithe and deep-fried pithe (bhaja puli) (chitoi pithe). Additionally, the names, shapes, and sizes of different varieties of pithe vary. The list of pithe is quite extensive. Sounds intriguing, doesn’t it? The paste and syrup can be poured over each other in a circular motion to form slices of pithe puli. Pithe pulu is a traditional Bengali dessert that is made with rice flour, sugar and ghee or oil. It is usually served during the winter months. Pithe puli is typically cut into small round slices and fry on low heat until it becomes golden brown, creating a sticky texture on the outside with a sweet flavor on the inside.

Pabda Fry in Goan Style

Food and Restaurant / By Subhendu K Maity / May 17, 2021

Ingredients: Pabda fish, salt, turmeric, 1 tsp lemon juice, chili powder, ginger garlic paste, besan, cornflower, semolina, oil.Recipe: Wash the fish and tear the fish on two sides, then add lemon juice, salt, turmeric, chili powder, ginger garlic paste for fifteen minutes. Then mix besan and cornflower together and coat the fish well, then put a coat of semolina on top of it. In this way, the fishes have to be kept in the fridge for half an hour. For frying, first, heat oil in a pan and fry the fishes with crispy fries.