Difference between revisions of "Koat Pitha"
RealRecipes (talk | contribs) m (Text replace - "Category:Assamee Recipes" to "Category:Assamese cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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*250 gm: [[oil]] or vanaspati | *250 gm: [[oil]] or vanaspati | ||
| − | == | + | ==Procedures== |
#Mix the [[jaggery]] and the mashed [[bananas]]. | #Mix the [[jaggery]] and the mashed [[bananas]]. | ||
#Fold the [[rice flour]] gradually into the [[banana]] [[jaggery]] mixture. | #Fold the [[rice flour]] gradually into the [[banana]] [[jaggery]] mixture. | ||
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#When the pithas turn golden brown drain them on brown paper. | #When the pithas turn golden brown drain them on brown paper. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
[[Category:Assamese cuisine]] | [[Category:Assamese cuisine]] | ||
[[Category:Assamee Vegetarian]] | [[Category:Assamee Vegetarian]] | ||
Latest revision as of 13:58, 15 July 2012
Description
- Ethnicity - Assamee, North East Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 6 no: Ripe bananas, mashed
- 1 cup: rice flour, sieved
- 1 cup: Grated jaggery
- 250 gm: oil or vanaspati
