TIL PITHA RECIPE - Bihu Recipes

Ingredients :
Bora rice (glutinous rice) - 2 cups
Black sesame seeds - 80gms
Jaggery - 100 gms
How to Prepare til Pitha
Clean and soak the rice overnight . Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
Lightly roast the sesame seeds, pound it slightly and remove its outer shell. Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand. While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. The pitha is not allowed to turn brown; it should remain white. It can be stored in a covered container for about a week.

COCONUT LADOOS RECIPE - Bihu Recipes

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

FISH PITIKA RECIPE - Bihu Reciepes

Ingredients:
• 500 gms Rohu fish
• 2 tsp Mustard paste
• 6-8 Pods of garlic
• 2 tsp Lemon juice
• 2 Chopped green chillies
• 2 tbsp Mustard oil
• 1 Banana Leaf ( washed and lightly brushed with oil)
How to make Fish Pitika:
•Remove the peel of garlic and crush.
•Wrap the fish in banana leaf and keep it in water for steaming until cooked. Put off the flame.
•Remove the skin and bones.
•Mash the fish and add salt. Mix well and Keep it aside.
•Heat oil in a pan. Add garlic and mustard paste to it.
•Fry on a low flame for about one minute.
•Mix this with the mashed fish.
•Also add chopped green chillies and lemon juice. Mix properly.
•Fish Pitika is ready to serve.

FISH FRY RECIPE - Bihu Receipes

Ingredients:
• 800 gms White-Fleshed Fish

• 1/2 tsp Ground Turmeric

• 1/2 tsp Salt

• 2/3 Mustard Oil

• 1 tbsp Grounded Coriander Seeds

• 1 tsp Grounded Cumin Seeds

• 1 1/2 tsp Ginger (finely grated)

• 1/2 tsp Red Chili Powder

• 1/2 tsp Salt

• 1/4 tsp Kalonji

• 4 Dried Whole Red Chillies

• 2 Bay Leaves

• 1 large Onion (peeled and chopped)

• 3 Whole Green Chillies
How to make Fish Fry:
•Cut the fillets in about 4cm size.
•Rub the fish with turmeric and salt and set aside for 10-15 minutes.
•Heat the oil in a non-stick frying pan over a medium flame.
•Put in the fish pieces and brown lightly on all sides.
•Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
•Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
•Add 3 tbsp of water and mix.
•Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
•Now add kalonji and after a few seconds later, put in the red chillies.
•As soon as they darken a bit, put in the bay leaves.
•When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
•Add the spice paste. Stir and fry it for about 1 minute.
•Now put in the fish in a single layer in a pan with 1 cup of water.
•Lay the green chillies over the fish.
•Simmer over a medium heat for 2 minutes.
•Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
•Serve.

BENGANA KHAR RECIPE - Bihu Recipes

Ingredients:
• 2 Small eggplants
• 3 Garlic cloves
• Little amount of Khar
• Rohu machor petu
• 1 Chopped onion
• Oil
• Salt to taste
How to make Bengena Khar:
•Cut the brinjal into small pieces.
•Clean the rohu fish (machor) petu and wash thoroughly.
•Heat some oil in a pan and add the garlic and chopped onions and fry for several minutes and then add the petu.
•Add salt to taste.
•After few minutes add the brinjals (chopped) and then cook for few minutes and then finally add the khar and allow it to cook for few minutes.
•Serve hot with rice.