Vegetables of Assam

Someone has done a very commendable job by posting an article in Wikipedia which acts as a pictorial guide to all most all vegetables of Assam. That article provides the Assamese, English and scientific names of all common and essential leafy, non-leafy and herbs of Assam along with their pictures. You can find more about the article in the following post in our Helping blog:

http://aakholglossary.blogspot.com/2009/12/pictorial-guide-to-vegetables-name.html

PITHA --- Bor Pitha/ Tel Pitha / Ghila Pitha...

Assorted Pithas: Prepared during a Bihu celebration @Hyd

This particular snack or Pitha is done in almost every house in Assam. Pithas are mainly Bihu Specials. But this one is all time available. In my home this is omnipresent like the typical plain cake, Narikolor Laddoo or Biscuits. Every one does it with a little variation. I am writing here one that is my version, good to eat and can be made at any part of the world.

Ingredients:
1. Rice Flour - 4 parts
2. Wheat Flour - 1Part ( this depends on how sticky it becomes, one might have to adjust according to the consistancy)
3. Juggery - Soaked in water, without any lump, and as per taste. This will also give color to the pitha.
4. Mustured Oil - to deep fry each pitha seperately.
5. A Wok - Deep and small enough to fry only one pitha at a time. ( For the assamese people, our luci bhoja kerahi is the perfect thing)
6. Backing Soda - 1 tea spoon

Method:
Mix ingredients 1 to 3. Add water if needed. The consistancy needs to be as that of a cake batter. Keep it aside for atleast 4 hours. It will give you the required shape and taste. As most of us will use dry packaged rice flour and not freshly grinded.
Heat the wok and add sufficient oil. Take a deep round scoop to spread the pita. Once the oil is hot enough ( do not burn it) add a scoop of pitha mixure. Lower the flame and fry. Initially your pitha might break or the shape might not come. For this you might need to adjust the consistancy. Too thick batter will give you a hard pitha, and a thin batter will not let the pitha be togather. For each pitha repeat the heating process. The key is to fry it on super low flame, as it needs to cook till inside.
Enjoy your pitha with a good cup of Assam Tea.


Note : I will try and update a picture very soon, to give you an idea how the final product must look.