Скачать с ютуб ପ୍ରେସର କୁକର ରେ ବନାନ୍ତୁ ବିରି ଚାଉଳ ପୋଡପିଠା (Biri Chaula Poda Pitha) в хорошем качестве

ପ୍ରେସର କୁକର ରେ ବନାନ୍ତୁ ବିରି ଚାଉଳ ପୋଡପିଠା (Biri Chaula Poda Pitha)

Take a moment and subscribe to my cooking channel...its completely free and the most imp thing is whenever I will upload some recipe video...you are the first person to get notified    / @roshniscuisine111   Kakara Recipe    • Kakara Pitha I Odia Authentic Recipe ...   Khira Saku Recipe    • Raja Poda Pitha I Khira Saku in Odia ...   Chenna Poda Recipe    • ଛେନାପୋଡ଼ ଗୁଡ଼ ରେ  I Chhena Poda with ...   ପ୍ରେସର କୁକର ରେ ବନାନ୍ତୁ ଓଡ଼ିଆ ବିରି ଚାଉଳ ପୋଡପିଠା (Biri Chaula Poda Pitha) You can watch the video here    • ପ୍ରେସର କୁକର ରେ ବନାନ୍ତୁ ବିରି ଚାଉଳ ପୋଡପ...   ପ୍ରେସର କୁକର ରେ ବନାନ୍ତୁ ବିରି ଚାଉଳ ପୋଡପିଠା (Biri Chaula Poda Pitha) Raja Festival is coming near by. This festival is festival of ladies, all young girls. All over Odisha it is celebrated for 3 days…specially in vilaages. No cooking n cutting of veggie…all ladies will enjoy these three dayz, rest time for these dayz. So to celebrate these three dayz all cooking done before festval starts so many pitha(sweet dishes) are prepared , out of this this Poda Pitha is the main pitha of Raja Festival. It is prepared for Raja in each odia home…there are different varieties of poda pitha done. Today I prepare easy poda pitha i.e. biri chaula poda pitha means (udad dal n rice pitha). I t is so tasty n soft in texture. Traditionally poda pitha is done by the rice dough and it is little hard comparing to biri chaula poda pitha. You can make the poda pitha by using jaggery or sugar, but traditionally in poda pitha jaggery is used as it gives nice colour to pitha and healthy also. So lets get started #podapitha #rajaspecial #odiapitha #odiapodapitha #rajapodapitha #rajafestival #odiaauthentic #odiaauthenticpitharecipe #odiapithapana Preparation Time 15 min Cooking Time 30 to 40 min Serving Persons 4 to 6 Ingredients ½ cup udad dal 1 cup rice( dal n rice soaked for 5 hours) 200 gm jaggery(around 1 cup) 100 gm chenna 1 cup coconut(around 8 to 10 big pieces) 1 tsp cardamom powder 1 tsp black pepper powder Salt to taste 2 tbsp ghee 15-18 cashewnuts 20-25 kismis #rajaspecialpitha #podapitha #roshniscuisine For text detail recipe follow the website link http://roshniscuisine.com/ For Facebook Page follow the link   / roshniscuisine   Follow me on Instagram   / roshniscuisine   Contact me [email protected] Procedure Soak dal n rice for 5 to hours. Then take the udad dal and add little water, grind to a smooth n thick paste. I generally grind udad dal first as it is sticky in nature, so it sticks to grinder. Then I grind the rice so that it is easy to clean the grinder later …as there is less stickiness. The batter is thick and smooth…mix both udad dal n rice batter and keep for fermentation for 8hours or overnight. It is well fermented next morning. Take 1 tbsp of ghee and roast cashewnut till golden colour, remove to a plate. Now roast the kismis…same way. Grind or grate the coconut and cut some coconut slices and pieces. Grate the jaggery too. Now saute the half of grated coconut in the same pan... When it is little dry, add half jaggery and half of cardamom n black pepper powder. After some time, jaggery starts melting, now add the chenna. It gives a richness to the coconut mixture and more tasty. Remove to a bowl and add little cashewnuts n kismis. In the batter add rest grated coconut, coconut pieces and little cashew n kismis with jaggery. All preparation done, now assembling part. Heat rest ghee and coat properly all over the cooker… In low flame only, pour half of battermixture, now spread half of coconut stuffing and arrange little coconut slices , cashewnuts n kismis. Slowly pour rest batter and sread it. Repeat the process of coconut mixture. Cover it n take out the whistle. In low flame only let it cook for 30 to 40 min. Insert a knife and if it comes out clean, its done. Let it cool down completely… Carefully demould it… Enjoy your raja festival with delicious poda pitha. Notes You can increase or decrease the quantity of jaggery to add in batter…it depends upon how much sweet you like. You can cook the pitha by keeping the pitha batter on banana leaf. By directly cooking on cooker it has some burnt texture. Always cook pitha in low flame and put ample amount of ghee before pouring the batter so that pitha can be easily demould. I add little amount of coconut pieces to the batter as in our family, we don’t like much in batter…you can increase the amount. And due to lockdown also coconut shops are closed and this much of coconut is only available. Here in market, the coconut cover is peeled and given, that’s why it looks like full white. If we grate the jaggery it will easily mix in the batter.