Fusion Food Recipe | 02 Jan 2023 | Recipes: Bhapa Pitha & Bhuna Khichuri | Mahnoor Malik | Masala Tv

Dissolve salt in warm water and set aside, and mix rice flour water in the water. Cover the rice flour with a towel for 20 minutes. Run the rice flour through a strainer to obtain fine grain texture. Place the rice flour in a palm size mold cup and gently press down with a spoon. Add Jaggery bits and shredded coconut on top. Gently cover the Jaggery and coconut with more rice flour on top and then wrap it with a wet cheese cloth. Place the wrapped pitha on top of the pot with water that has been sealed with a cheese cloth or allumion with little holes for indirect heat. Cover with a lid and cook the pitha for about 3 to 5 minutes until delicately soft. Remove from heat and repeat the steps until all ingredients have been used up. Serve cold or hot.

First take a pan and let it become completely dry. Add the moong dal into the pan and dry roast it over medium flame for 3-4 minutes until the nutty aroma comes up from the dal.
Transfer the dal on a separate utensil and wash the dal once. Then soak the dal in boiled water and cover it. Let the dal soak for an hour and then drain the water. Keep the moong dal aside.
Wash the rice 3-4 times.
Put a pan on flame and allow it to become completely dry. Then add ½ cup oil into the pan and allow it to become hot.
Once the oil is hot, add thin sliced onion into the pan and fry it over medium flame till crispy golden brown. Then strain the excess oil and transfer the crispy fried onions on a separate plate. Keep it aside.
Now in the same pan, add whole spices – cinnamon stick, cloves, cardamoms, bay leaves for tempering. Let the spices crackle.
Add sliced onion and fry it over medium flame for 4-5 minutes till soft and translucent.
Add garlic paste, ginger paste into the pan and give a nice mix. Cook it over medium flame for another couple of minutes until the raw smell goes away.
Add chopped tomatoes and give a nice mix. Close the lid and cook the masala in lowest flame for another 4-5 minutes until the tomatoes become mushy.
Add 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon cumin powder, ½ teaspoon coriander powder and give a nice mix.
Add 1 tablespoon of water into the pan to cook the masala. Cook the masala over medium low flame until the moisture evaporates and the masala releases oil.
Add the rice into the pan and give a nice mix. Cook it over medium flame for 2-3 minutes.
Add the soaked moong dal into the pan and give a nice mix.
Fry both the rice and dal over medium flame for 6-8 minutes
Add hot water into the pan.
Add salt, sugar and give a gentle stir. Cover the pan and cook it over medium flame for 5-6 minutes till the rice becomes visible.
Add green chillies, garam masala powder and give a nice stir.
Put the flame in lowest and cover the pan.
Take off the lid of the pan and give a gentle stir. Sprinkle (Crispy fried onion), chopped coriander leaves, ghee into the pan.
Again, close the lid of the pan and seal the pan with towel. Cook it for another 10 minutes in lowest flame.
Switch off the flame and allow the pan to sit for further 15 more minutes. Don’t take off the lid or remove the towel during that time.
Turn off heat when cooked.