>> Monday, April 21, 2014
Today's recipes were adapted from here and here
Nadia Chitau Pitha
Arua Chaula / Rice - 3/4 cup
Nadia / Coconut, grated - 3/4 cup
Luna / Salt - 1/2 tsp (as per your taste
Refine Tela / Refined Oil – as required
How to make Nadia Chitau Pitha
Soak the rice in water for 2 hrs. Grate the coconut and keep it aside.
Grind the drained rice with grated coconut with just enough water. Add salt and leave it for 1 hr. (Check notes)
Add water to make a thin batter out of it.
Heat oil in a tawa, pour some batter into it, and cover it.
After couple of minutes, remove from flame
Serve hot with boiled milk, dalma or any spicy curry.
3/4 cup of rice gives about 1 & 1/2 cup rice after soaking.
Make the batter thin, so that you can easily spread the batter by just swirling the tawa.
The recipes mention that this should be covered with lid, and not flipped to the other side once done.
After grinding, the batter was refrigerated. So that it doesn't get fermented but is ready to be used.
Phula Kobi Tarakaree
Phula Kobi / Cauliflower - 2 cups
Potatoes - 2 medium
Onion - 200grm
Ginger Garlic paste - 1 tsp
Green Pea - 1/2 cup
Tomato - 1 big
Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Coriander leaves - handful
Oil - 2 tsp
Salt to taste
How to make Phula Kobi Tarakaree
Make a paste of onion, garlic and ginger.
Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.