” PITHE or PULI ” is a traditional dish that is made on the auspicious occasion of Makar Sankranti or Poush Parbon. I love this festival. My Mother makes so many varieties of sweets like ‘Dudh Puli’, ‘Bhaja Pithe’, ‘Patisapta’, etc and each of them tastes delicious.
Rosh bora is another sweet of this festival. These are soft Urad Dal dumplings or fritters soaked in light jaggery or sugar syrup.
” PITHE or PULI ” is a traditional dish that is made on the auspicious occasion of Makar Sankranti or Poush Parbon. PATISHAPTA , is one of the finest & most delicious of them all.
Patishaptas are thin crepes or pancakes , made with all purpose flour, rice flour, and semolina , stuffed with kheer or coconut-jaggery filling. Here I have made a fusion with a little bit of twist , instead of using the traditional coconut-jaggery stuffing/filling , I’ve used Chocolate Whipped Cream. These are light , delicate and also make a special breakfast or brunch.
Chola r Dal / Chana Dal is a traditional Bengali dish prepared from Chana Dal, ghee, coconut and other spices and is best paired with luchi / Poori or steamed rice. This recipe has the perfect balance of sweet and savoury flavours, the right consistency and texture.
Dum Aloo is a popular vegetarian recipe cooked throughout India consisting of potatoes usually smaller ones , (sometimes instead of baby potatoes, big potatoes are used , peel and cut into big 2 inch pieces) are first fried , then cooked slowly at low flame in a tomato-based gravy with spices. In Bengal there are different variations of Dum aloo. Like this one , contains no onion and garlic , we called it Niramish Allo r Dum. During festivals in any prasad, this Aloo r Dom is a must with khichdi and chutney or Poori.
Poori or Luchi is a deep-fried , flat-bread made from unleavened all-purpose or whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji , but may also be eaten with sweet dishes.