Posts Tagged ‘Bengali cooking’
Pitha comes in various shapes. These are the simplest. To prepare the crepe batter, to a cup of rice flour, add a pinch of salt, and a tablespoon of sugar. Add milk, 2% or full fat preferably, until the batter consistency is like crepe. Heat up a non-stick pan. If needed, you can wipe it down with a buttered cloth/brush. Follow cooking temperature regimen for a crepe.
Keep aside while you prepare the rest. These can be eaten warm or at room temperature. To take them to the next level (i.e. not simple), you can bake them in condensed milk as well but they do become heavy. Drizzling some condensed milk on top while not traditional can be an excellent substitute.
During this trip to India, I am seeing some new sweets in Bengal including baked rasogolla (boiled cheese balls dunked in sugar syrup) , Kolkata’s famous sweet and chana pora (literal translation for roasted cheese), a dish very similar to cheese cake.
Mocha or banana flower is one of the more complex Bengali cooking but it brings out the flavors of rural Bengal – fields of paddy, fresh rain on dry earth, and the green smell of ponds…..
On a recent visit to Delhi, had some mocha chops at My Calcutta restaurant. So, inspite of its robust flavors, it is not merely the terrain of a home cook. Once the basic prep method is complete, it can be moulded into various forms – chops, kofta curry etc.