Bohag is the time when the spirit of love and joy surrounds us. This is the time bonhomie pervades the air and environment. It is also the time of preparing Bihu delicacies and laying out beautifully on the tables, the traditional bihu pithas for your near and dear ones and, of course, honoured Bihu guests.
Sticky Rice : 500 gms
Black Sesame : 200 gms
Groundnut: 30 gms
Grated jaggery: 400 gms
Freshly grounded pepper: 1 tsps
Chopped dry orange peel: 1 tsp
Soak the rice for 3 hours.
Drain well and pound it to a fine powder.
Sieve twice with a fine sieve.
Keep in an airtight container in a compact condition.
Clean and wash the sesame. Drain well.
Dry well and stirfry in small portion upon medium heat.
When it starts to crackle, remove from fire.
Pound coarsely while hot.
When cool add the grated jaggery, black pepper and orange rind.
In a small wok dry fry the groundnuts.
When done cool and remove the red peel.
Coarsely ground it and mix with the sesame.
Heat a thick griddle.
Take a handfull of rice powder and spread thinly.
Sprinkle well the sesame mixture and give desired shape.
Keep aside for awhile and turn once so that the pithas are crisp.
Clean the griddle with a clean cloth.
Repeat the process till all the pithas are done.
Serve warm with a cup of tea.
FRIED JUN PITHA
Rice powder: 1 cup
Maida: 1 cup
Grated coconut: 1 cup
Sugar: 3 tbsps
Sugar : to caramalise the pithas
Lemon rind: ½ tsp
Oil: as required
Warm water: to knead the dough
Mix the rice flour and maida well.
Add 2 tbsps of oil and mix.
Add warm water and make a fine dough.
Cover and keep aside for ½ an hour.
Mix the sugar with grated coconut and stir upon medium heat.
Stir the mixture adding the lemon rind.
When the coconut starts to leave the sides switch off the gas. Cool.
Make puri size balls of the dough.
Roll out each ball into thin puris.
Fill and give the shape of a half moon.
Heat oil in a karai and deep fry 2 at a time upon medium heat.
Turn both side and fry till brown in colour.
Caramalise sugar in oil at another karai.
Give a coat to each pitha.
Serve warm with tea or coffee.
Sticky rice: 1 cup
Joha rice: 1 cup
Grated Jaggery: ½ cup
Fennel seeds: ½ tsp
Salt: ½ tsp level
Mustard oil: for deep frying
Soak both the rice together for 2 hours.
Drain well and spread over a clean cloth .
After 2 hours pound the rice and seive.
Make a smooth paste of the jaggery with 3 tbsps of water.
Add the rice powder and mix well.
Also add salt and fennel seeds.
Keep covered for 6-8 hours at a warm place.
Heat plenty of oil in a small karai upon medium heat.
With a spoon drop batter to the hot oil.
Fry the tel pithas one at a time till golden brown.
Relish it warm or cool with a hot cup of tea.