Monday, 6 April 2020

Budha Chakuli - an Odia delicacy

an age old Odia sweet & thick pan cake using a batter of black gram, rice, jaggery.


Odisha, the state of Lord Jagannath is full of festivals and there is a saying in odia that "Bara Masare Tera Paraba" (means 13 festivals in 12 months). During festivals, a varieties of pithas are prepared. Chakuli pitha is one of them. These are rice-lentil pancakes and one can categories these into two as : Saru Chakuli and Budha Chakuli. Saru means thin and Budha means thick here. Saru chakuli are the regular chakuli pitha and people love to have as breakfast particularly during festivals, any special celebration or even in regular day. But budha chakuli is something different one. 




As I mentioned above, Budha chakuli means thick pancakes prepared from a thick rice-lentil batter. The rice is generally the sona masoori and the lentil is the black gram aka biri (in odia). The proportion of rice to lentil is as we do for regular chakuli pitha which is either 1:1 or 1:3/4 . But the batter consistency is thicker as compared to the saru chakuli pitha. So while grinding the batter, very little amount of water has to be added. The batter is prepared and allowed to ferment well for 6-7 hours by covering. Then grated jaggery is added along with grated fresh coconut, grated / crushed ginger, crushed black peppercorns, salt. The batter is then poured over a greased pan and allowed to spread automatically, else gently spread using the back of the ladle to make a circle of around 6-7 inches. It is cooked till looks golden brown in color from both sides, flipping in between.

Compare between saru chakuli & budha chakuli :
  • Saru chakuli / the regular chakuli pitha is prepared from a slightly thin rice-lentil batter where as the budha chakuli pitha's batter is thick one.
  • The budha chakuli tastes sweet for the addition of jaggery, and the saru chakuli tastes slightly salty.
  • Jaggery, ginger, black peppercorns, coconut are added to the batter of budha chakuli. But the batter of the saru chakuli is used to make pitha without any other ingredients addition after fermentation.
  • Thickness of Budha chakuli pitha is slightly thick than the saru chakuli pitha.
  • Regular oil or ghee (in festive time) is used in making budha chakuli, in saru chakuli pitha mustard oil or ghee (in festive time) is used.





Particularly during festive time in odia households (specifically in samba dasami puja) these pithas are prepared and used as offerings. Still one can make these to have as breakfast / snack. The freshly crushed pepper corns and the ginger give a nice aroma to the budha chakuli pitha. Completely vegan and gluten free these are. One can make these pithas as per own choice of size too. Usually the size is around 6-7 inches in diameter. But I always make small sized budha chakuli (4-5 inches in diameter), from childhood I love these pithas in small sizes. This is one of the Lord Jagannath's chhapan bhog delicacy. Do try !

Event related to this post :


 Shhhhh Cooking Secretly Challenge



Well, the March month challenge in 'Shhhhh Cooking Secretly Challenge' group was 'Pancake Series'. The theme was suggested by Archana di. She is a so kind blogger friend of mine and her blog has a lot of Goan delicacies. Do check my current favorite DhonasAnd for the current theme, my partner was Seema who gave me 2 secret ingredients as Jaggery Ginger and I gave her as Milk & Salt. Do check here for her dish 😊 And as usual, using mine two ingredients I had to prepare a pancake. So I have come up with this Budha Chakuli - an Odia delicacy.




Recipe Card :



Budha Chakuli - an Odia delicacy


Budha Chakuli - an Odia delicacy
Author:
Prep time: 15 MCook time: 15 MTotal time: 30 M
an age old Odia sweet & thick pan cake using a batter of black gram, rice, jaggery.

Ingredients:

  • Biri (black gram dal) 1 cup
  • Rice (sona masoori) 1 cup
  • Jaggery (grated) 1/3 cup
  • Coconut (grated) 3-4 tbsp
  • Ginger (grated) 1/2 tbsp
  • Black peppercorn 1 tsp
  • Salt 1 tsp
  • Oil as needed
  • Water as needed

Instructions:

How to cook Budha Chakuli - an Odia delicacy

  1. First wash black gram and rice separately in normal water as we do for regular chakuli pitha.
  2. Then soak both in a bowl with enough regular water at least up to 3-4 hours.
  3. Next drain the soaked black gram and rice and put into a bender jar.
  4. Blend to make a smooth and thick textured batter by adding a little amount of water if needed.
  5. Transfer to a large bowl and allow to ferment well for 6-7 hours by covering.
  6. By the time, make a coarse powder of all the black peppercorns in a mortar-pestle.
  7. Next add these powder along with salt, grated jaggery, ginger and coconut to the batter bowl.
  8. Mix everything well using a spoon till jaggery melts completely.
  9. Now heat a pan and greased with oil.
  10. Pour 1-1.5 ladle full of batter onto the center of the pan.
  11. Allow the batter to spread automatically, else gently spread using the back of the ladle to make a circle of around 6-7  inches.
  12. Cover the pan (this is optional, but helps to cook fast) and cook for 2-3 minutes.
  13. Then flip the pancake and allow to cook again without covering.
  14. When from both sides it looks golden brown in color then transfer to a plate.
  15. Similarly make pancakes from rest batter.
  16. Serve as it is or with some odia curry like dalma, ghugni, aloo dum etc. !

Notes:

Ghee is used during festive time. So use it instead of oil. The batter should have the consistency slightly thicker than the regular chakuli pitha batter. One can say it is in between that of dosa and idli.
Pancake, Sweet pancake, Odia budha chakuli, vegan, gluten free, jaggery, coconut, black peppercorn, ginger
Rice, Black Gram, Budha chakuli, Odia pitha, Festive food
Odia cuisine
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Monday, 30 March 2020

Kathal Dum Biryani | Raw Jack fruit Biryani

a mildly spiced biryani using the tender unripe jack fruit pieces in dum process.



Jack fruit and its culinary uses :


Jack fruit aka Kathal (in Hindi), Panasa (in Odia) is one of the commonly consumed tropical food in Southern Asian countries and is known to be the largest edible fruit in the world. Both in young (raw / unripe / green) as well as in ripe stage this is edible along with its seeds. But its texture (in unripe stage) is similar to that of chicken or pork. So it is a healthy vegan meat replacement and one of the biggest food trends among vegetarians, vegans and even meat lovers. Ripe ones are yellowish in color, sweet in flavor and can be eaten as it is or as a part of any dessert. Where as the unripe ones are very tender, have a neutral taste and hence take the flavor of whatever sauce or seasoning one can pair it with. 

In starting period of summer, the unripe jack fruits are plentifully available in local market. I love to make varieties of dishes like Panasa Katha Tarkari (Jack fruit Gravy in Odia style), a vegetarian version of Rajasthani Laal Mass, snacks item like kathal ki tikki. Using lentil also we odias make a dalma named as Panasa Katha Muga Dalma (Jack fruits with Moong Dal). One can make an Indochinese dish as Chili Jack fruit which goes very well as a starter, appetizer or even pairs with paratha. Well another few recipes one can make too using unripe jack fruits as Kathal paneer kofta curry, Mango Jack fruit Or Aam Kathal  etc. Since the ripe ones are sweet in taste, so it is easy to use in dessert. Here is a dessert using this as Dhonas, a traditional Goan Sweet.




Today's recipe in details :


As the summer is just started now, so in my locality I am easily getting the unripe or raw jack fruits. So today I am going to share a rice based dish using this as Raw Jack fruit Biryani aka Kathal Dum Biryani. If you are looking for gluten free recipe, then this comes under that category. Also one can use Vegan yogurt and oil instead of ghee to make the dish completely Vegan.

Well Biryani is a popular dish throughout India. This is basically a rich and flavorful layered rice based dish where the rice (basmati long grain types) are flavored using some exotic spices and then layered with a thick gravy of either mix vegetables, chicken, fish, lamb etc. In this recipe, the raw jack fruit cubes along with yogurt and few spices play the thick gravy role.



Preparation methods :


The raw jack fruits cubes are first pressure cooked till 80-90 % done. Here while pressure cooking, its has to keep in mind to not overcooked the jack fruit cubes, else there will a complete mesh. Then these cubes are marinated in a mixture of some fresh yogurt along with some ginger-garlic paste, turmeric powder, chili powder, biryani masala powder. I have used homemade biryani masala powder here. Do check if you need. And the whole marination is covered and set aside for 1-2 hours. 

Meanwhile the rice is cooked till 80% done with some spices like green cardamom, bay leaf, cinnamon stick, star anise, mace (javitri) etc. Then it is strained, kept aside to cool and then it is ready to use as layering for biryani. Finally for the assembling part, a deep broad pan is chosen and well greased with ghee. First the marinated jack fruits are placed in the bottom and then the rice is put on that in an even layer followed by saffron, mint & coriander leaves, birista (crisp fried onions), ghee and some dash of biryani masala powder. The pan is then covered with a lid and placed over a hot tawa / griddle to cook for 25-30 minutes over low heat. This procedure is named as DUM cooking style. Although a dough is used to seal the lid so that no air can pass out while cooking. My lid is tight enough so I have not used that.






Serving suggestion :


Dum biryani is always prepared in layering the rice with the gravy. Here I have 1 layering of rice with the marinated jack fruits. One can make few more layers. This biryani can be best enjoyed with some raita like Achari Aloo Raita, Pudina Raita (Mint Yogurt Dip) etc. If you are a meat lover, then I am sure you will fully enjoy this vegetarian meat aka jack fruit based biryani. This is one of the exotic vegetarian main course which can be opted to be in parties, any special celebrations and even simply for special Sunday brunch. So do try for sure !



The event related to this post :






Monday is here again and this time the Foodie Monday Blog Hop team has decided the 240th theme as 'Cooking with Rice' which is suggested by Narmadha. Do check her some interesting rice dishes like Curry Leaves Rice, Beetroot PulaoWell coming back to the theme, she suggested to make some rice based dishes by us which can be served as a full meal. So for that theme, I am here with my Kathal Dum Biryani | Raw Jack fruit Biryani.





: Recipe Card :



Kathal Dum Biryani / Raw Jack fruit Biryani


Kathal Dum Biryani / Raw Jack fruit Biryani
Author:
Prep time: 25 MCook time: 45 MTotal time: 70 M
a mildly spiced biryani using the tender unripe jack fruit pieces in dum process.

Ingredients:

For marination
  • Raw jack fruit cubes 1.5 cup
  • Yogurt 1/2 cup
  • Ginger-garlic paste 2 tbsp
  • Red chili powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Salt 1 tsp
  • Biryani masala powder 1.5 tbsp
  • Mint leaf (roughly chopped) 1.5 tbsp
For biryani
  • Basmati rice (long grain) 2 cup
  • Green cardamom 1-2 no.
  • Cinnamon stick 2 inch
  • Star anise 1 no.
  • Bay leaf 1 no.
  • Mace (javitri) 1 no.
  • Water as needed
  • Salt as needed
  • Ghee as needed
  • Mint leaves (roughly chopped) 3 tbsp
  • Coriander leaves (roughly chopped) 3 tbsp
  • Crisp fried onions (birista) 3-4 tbsp
  • Saffron 1/2 tsp
  • Milk 3 tbsp
  • Kewra water / rose water 1/2 tsp
  • Cashew nuts (fried) 2 tbsp
  • Raisins (fried) 2 tbsp

Instructions:

How to cook Kathal Dum Biryani / Raw Jack fruit Biryani

  1. First in a small bowl soak saffron stands in milk and keep aside.
  2. Wash & clean rice, then soak in a bowl.
Cook the Jack fruit cubes :
  1. In a pressure cooker take all the raw jack fruit cubes with enough water, 2 pinch of turmeric powder, salt as needed.
  2. Pressure cook till soft and almost 80-90% done. Do not over cook the jack fruits.
  3. Transfer to a plate and keep aside to cool down completely.
Marination :
  1. Now in a mixing bowl, take yogurt / curd along with ginger-garlic paste, red chili powder, turmeric powder, salt, biryani masala powder, roughly chopped mint leaves.
  2. Mix well and then add the cooled jack fruit cubes.
  3. Again gently mix everything and cover the bowl.
  4. Keep aside to marinate for 1-2 hours.
Cook the Rice :
  1. Meanwhile start boiling water in a deep pan with bay leaf, green cardamom, cinnamon stick, star anise, mace (javitri).
  2. When it starts to boiling add soaked & drained rice and 1 tsp ghee.
  3. Give a nice stir and allow to cook the rice till 80% done.
  4. Strain and keep aside to cool.
Assemble the biryani :
  1. Now take a deep broad pan and grease with ghee.
  2. Put some chopped mint and coriander leaves along with few birista (crisp fried onions).
  3. Then put the marinated jack fruits in even layer followed by some more birista.
  4. Next put all the cooked rice and gently spread all over.
  5. Add kewra water / rose water with the soaked saffron and pour over the rice (here and there).
  6. Again top with some birista, chopped mint & coriander leaves, 1-2 pinch of biryani masala powder, fried cashew nuts & raisins and few drops of ghee.
  7. Cover the pan and place over a hot tawa or griddle.
  8. Cook for 25-30 minutes over low heat.
  9. Turn off heat and gently fluff the biryani.
  10. Serve along with raita of your choice !

Notes:

I have simply topped the marinated jack fruits with rice. One can make few more layers. Adjust spiciness (here main spicy factor is the biryani masala powder) according to taste. In pressure cooker, do not over cook the jack fruits. Else there will be a mesh.
Main course, Kathal dum Biryani, dum biryani, yogurt, Panasa
Biryani, Jackfruit Biryani, Kathal, Vegetarian, Rice dish, Gluten free
Indian
Did you make this recipe?
Tag @firsttimercook on instagram and hashtag it #firsttimercook




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