Sanoli's Kitchen: Pithe/Puli/Dumplings/Payesh
Showing posts with label Pithe/Puli/Dumplings/Payesh. Show all posts
Showing posts with label Pithe/Puli/Dumplings/Payesh. Show all posts

Tuesday, February 5, 2013


Valentine's Day is approaching, Pari of Foodelicious and CupoNation have organised a wonderful event as well as a giveway. Friends do participate by clicking Foodelicious's link above.

Food Loving Bengalis prepare fingerlicking delicacies throughout the Winter, that is called Pithe-Puli. From Makar Sankranti onwards every household prepares different kind of sweet or savory delicacies. One of the yummy delicacies is SORU CHAKULI. It is not only famous in Bengal, but same popular in Orissa and Assam.
This is very similar with South Indian Dosa. My hubby's favourite, but this time I made it specially for my Mum and MIL. Because mostly they like traditional food. We enjoyed it too much. Can't resist myself to wait for another Winter. Hope you enjoyed this traditional pithe, serve hot with nolen gurer rass (date palm jaggery syrup) or spicy dum aloo. Now back to the recipe here:

1&1/2 Cups Rice
1 tsp minced Ginger
1 Cup Skinless Black Gram Lentil (urad dal)
A pinch of Salt
1/2 tsp Freshly grounded Black Pepper
1/2 tsp Roasted and crushed Fennel seeds
50 ml Oil
Water as required

Soak skinless black gram lentil and rice seperately for 2 hours.

Grind black gram lentil and rice by adding water little by little to make a smooth paste. Add little more water to prepare a thin batter (dosa batter consistency).

Add minced ginger, roasted fennel powder, black pepper power and salt in it. Mix nicely.

Keep it covered for 1-2 hours. Heat few drops of oil in a non-stick tawa or griddle. Spread it well and wipe it off with a wet cloth. Pour a ladleful of batter on the tawa and spread it to make a thin round.

Turn the pitha upside down after 2 minutes. Let it cook for another 2 minutes. It should leave the bottom of the tawa easilly when done.

Remove it from tawa.

Serve hot with date palm jaggery syrup (nolen gurer rass) if you like sweets or may serve with spicy dum aloo as a delicious snack.

Sending to: Jagruti's Pancake Day celebration.
 Switchover to you, my dear friends for your lovely comments:

Monday, January 14, 2013


'Makar Sankranti' is one of the auspicious occassion for all Hindus and celebrating all parts of India. So today I celebrated this Sankranti with delightful 'RASS BORA'.

In Bengal, every year a big mela 'Ganga Sagar Mela' held in Ganga Sagar and 'Pithe Puli' (sweet-savory dumplings) made in every house. All members of the family eating these pithe puli by sitting together. Rass bora is easy to make and very delicious dessert which is flavored with date jaggery. So, enjoy this Makar Sankranti with this highly seasoned flovory sweet dish.

1 Cup Black Gram Lentils - skinless (urad dal)
1 tsp Fennel seeds (crushed)
1/2 tsp freshly gounded Black Pepper
2-3 Cardamoms (crushed)
1 Bay Leaf
Date Molasses
400 gm Date Molasses
2&1/2 Cup Water
1/2 tsp Salt
Oil for Frying

Soak urad dal overnight. Drain water from it.

Grind urad dal with minimum water to make a smooth paste. Set it aside.

Heat molasses with water. Add cardamoms and bay leaf in it.

Boil and simmer for 10-15 minutes. Now syrup is ready. Remove from heat.

Add salt, crushed fennel seeds and black pepper into the batter of urad dal. Beat nicely.

Heat enough oil in a wok. Oil must be steaming hot.

Slowly drop few small vadas in it.

Fry till both sides turn golden brown. Remove from oil.

Add the vadas in warm syrup.

Follow the same process for the rest of the vadas.

Keep it as it is for 4-6 hours, so that all vadas will absorb syrup nicely. Syrup thickens when cooled, so don't boil it again.

Serve as a yummy dessert. Enjoy!!!

Linking to: Cook Like a Celebrity Chef - 3
Linking to: Makar Sankranti 

Linking to: Favorite Recipes Event: Lentil/ Legume/Beans recipes

Wednesday, January 2, 2013


Hi Friends,

I recieved a 'Best Dessert award' from "Master Chef Contest" hosted by Divya Pramil for a scrumptious dessert recipe of Paneer Pudding. Thanks a lot Divya for choosing of mine and give me a wonderful award. You did an excellent judgement. Hats off to your effort, indeed a great job done by you.

Here, I am honoured by you, Divya. Thanks once again dear.

Today I am going to celebrate this award with another very quick, one of our all time favourite classic dessert "POHA KHEER / CHIRER PAYESH". Within 15-20 minutes the whole preparation can be done, and taste amazingly awesome!!!
3/4 cup Beaten Rice (poha)
2 cups Half & Half Milk (thick milk)
3/4 cup Sugar
1 1/2 tbsps Clarified Butter (ghee)
6 cardamoms (powdered)
8-10 Cashew nuts
1 tbsps Raisins
1/2 cup chopped Almonds
2 cups water

Heat clarified butter in a sauce pan. Fry cashew nuts and raisins seperately till golden. Remove from pan with slotted spoon, Keep aside. Now add beaten rice in the pan, fry till it turns golden brown. Remove from heat and set aside.
Add water in sauce pan. Let it boil. Add fried beaten rice in it. Stir oftenly till it get soft, add sugar. Stir till sugar melts. Now add milk and cardamom powder. Reduce the flame and keep it boiling for 8-10 minutes. Add chopped almonds, raisins and cashew nuts in it. Fold nicely.

Remove the pan from heat. Let it cool naturally.
Garnish with almond slices and serve.

Enjoy this classic dessert on the eve of my Birthday....


Sending to: Fast Food: Poha - event hosted by Shama's Easy 2 cook Recipes

Tuesday, September 25, 2012


It is a very well known and extremely delicious sweet or dessert item, made specially in festivals or any occassions. This is my favourite 'payesh' and also very simple to prepare with vermicelli, dry fruits, milk and sugar are the main ingredients. It is known as 'Kheer' in North and 'Payasam' in South, a flavourful dessert item of India.

1 Cup Vermicelli (semaiya)
1 Cup Sugar
2 Cups Milk
1/3 tsp Cardamom powder
2 tbsps Chopped Cashew nut
2 tbsps Chopped Almonds
2 tbsps Raisins
1 tbsp Dried Cherry
1-2 tbsps Chopped Pistachio
2 tsp Clarified Butter (ghee)

Heat clarified butter in a pan. Add almond, pistachio, cashewnut. Fry for 30 seconds, add raisins and dried cherry in it. Fry for another 30 seconds.
Then add vermicelli in it. Keep stirring till vermicelli turns into golden.
Add milk in it. When milk starts to boil, add sugar and cardamom powder in it. Keep stirring continuously.
When vermicelli gets soft and milk starts bubbling, switch off the heat now. After few hours it will be thick consistency.
Serve cold, by garnishing little dry fruits on the top.
You might like:
Linking to:
Fast Food - Vermicilli @ Easy 2 Cook Recipes