MyMusingsSangSpeak- Pet Puja - Laal Tikhatche Paatal Pithale/Pithala

Laal Tikhatache Paatal Pithale

This is a lip-smacking Maharashtrian recipe, very basic and rustic. It forms a part of the staple diet of an average agrarian Maharashtrian household. My family just loves this dish and it is really a soul satisfying one. As it is easy to prepare and requires minimum ingredients and tastes so delicious, it is famous amongst all Non Maharshtrians too. Laal Tikhatache Paatal Pithale tastes good with almost anything and serves as a perfect accompaniment with Jowar (Sorghum) Roti and rice.

Ingredients

Besan (Gram Flour) – 2 cups

Onion – 1 large

Garlic – 14-16 cloves

Red Chilly Powder – 1 teaspoon

Oil – 3-4 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida – 1 pinch

Salt – As per taste

Water – Approximately 1 litre

Chopped coriander leaves (optional) – 2 tablespoons

Method

Heat oil in a Kadahi and add asafoetida and mustard seeds, allow mustard seeds to splutter and then, add chopped onion. Fry for about 4-5 mins till it turns light brown, then add crushed garlic and give a good stir. Add red chilly powder and salt and stir for few moments and add water. Bring the water to boil and add gram flour, little quantity at a time and keep stirring continuously. Once all gram flour is added, stir well and cover and allow to cook for about ten minutes on medium flame. Stir occasionally, once you see oil separating, remove from fire. Add coriander leaves and serve hot topped with ghee accompanied by jowar roti and rice.

Note – Preparation and cooking time is about half hour to 40 minutes. This quantity is sufficient for 4 persons.

MyMusingsSangSpeak-Pet Puja - Kobi Simla Mirchi che Pithale(Cabbage Capsicum Pithale)

Kobi Simla Mirchi Che Pithale(Cabbage Capsicum Pithale)

Pithale is a typically traditional Maharashtrian recipe and can be prepared in a variety of ways.  Pithale is also known as Jhunka and it could be Paatal(fluidy consistency) Pithale or Sukhe (dry) Pithale. It is the staple of farm labourers as it is most easy to make and carry and is wholesome and nutritious as well. Pithale with Jwarichi Bhakri(Shorghum Bread) tastes heavenly and the combo of Pithale Bhaat(Rice) is a treat as well.

The consistency of this recipe differs in the various varieties, it could be semi fluid to firm and one can use either red or green chilly as per one’s choice and preference. The basic recipe has essential ingredients like oil, onion, garlic, gram flour, chilly powder and water. One may use a variety of vegetables to make different varieties of Pithale.  Cabbage, capsicums, spring onions, fenugreek etc can be used to make different kinds of Pithale.

Cabbage capsicum pithale tastes very good and is easy to make too.

Ingredients

Onion - 1 small

Capsicum - 1 medium

Cabbage – 100-125gms approx

Garlic – 12-13 cloves

Oil – 2-3 tbsps

Gram Flour – 1 cup

Turmeric Powder – ½ teaspoon

Red Chilly Powder – ½ teaspoon

Water – ¼ cup

Fresh Coriander leaves - 2 teaspoons, finely chopped

Mustard Seeds – ½ teaspoon

Asafoetida – A pinch

Salt – As per taste

Method

Chop onion, capsicum and cabbage. Heat oil in a pan, add mustard seeds and asafoetida. Once the mustard seeds splutter, add onion and stir fry for about a minute. Add the chopped capsicum, cabbage and stir fry for about 3-4 minutes. Add crushed garlic, turmeric, red chilly powder, salt and stir for another 2 minutes. Add water and then, the gram flower and mix well. Cover with lid for about 3-4 minutes. Finally, add chopped coriander leaves and Simla Mirchi Kobi che Pithale is ready to be served.

 Note - Preparation time is approximately 25-30 minutes. This quantity should be enough for 2-3 persons.