Today we will make a dish from Assam. Assam is also one of the seven sister states of North Eastern India and shares international with Bhutan and Bangladesh. Rice is the most important ingredient of this cuisine. Khar is a traditional dish made in Assam using ashes of banana stem. I have done one khar recipe previously. Among all the North Eastern states, Assam is the only state from which I have tried some dishes in the past and I should say that we really liked it.
Mohura Pitha , Paleng Xaakhor Khar, Kordois are the dishes which turned out delicious. Pitha form Assamese cuisine resembles kozhukattai and puttu of Tamil nadu but the preparation is slightly different. I was so much surprised when I saw the dishes which had the resemblance of Tamil Nadu dishes. Even the fillings are so much similar.
Tekeli Pitha is a type of steamed rice flour cake made using earthernware/ tekeli. Usually a savoury version with onions, green chillies and egg is made but there is also a sweet version. As I couldn't find a good substitute for egg in the savoury version, I opted for the sweet version which is exactly our own puttu. I wanted to replicate the tekeli also and I somehow managed to do it with a sieve. It turned out delicious. Serve it hot along with a dollop of ghee and you will surely remember nei puttu...
Ingredients:
Rice Flour-1 cup
Grated Coconut-1/2 cup
Sugar/ JAggery-1/2 cup
Procedure:
1. In a plate take the rice flour and sprinkle tbs of water.
2. Mix it until the flour resembles bread crumbs.
3. When you hold the flour tightly in your palm, it should take the shape and when slightly crushed it should crumble.
4. At this consistency, the flour is ready.
5. Take a small sieve and line it with a cotton cloth.
6. Press half the flour into it, lining the sieve.
7. Now arrange the sugar and coconut in the middle.
8. Use the remaining flour to top the coconut.
9. Press it to set it inside the sieve.
10. Heat water in a small vessel which can fit the sieve on top.
11. Place the sieve, cover the pitha with the cloth and allow it to cook for 15 minutes.
12. Flip it on a plate, remove the cloth and sprinkle some grated coconut on top.
13. Serve hot with a dollop of ghee.
Take the flour in a plate.
Sprinkle water and mix to make the flour like bread crumbs.
Press half the flour in a lined sieve.
Add the coconut and sugar.
Add the remaining flour and press it.
Cover and steam cook on a vessel which fits the sieve.
Remove from the cloth, garnish with coconut.
It was absolutely delicious..
Labels: Assamese, Blogging Marathon, RICE FLOUR, SNACKS, SWEETS
