Post on 04-Jun-2018
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Pithore Cake on Green Pea Masala with Apple Chutney, Tomato Kadhi sauce and Banana
Chips
Ingredients:- Pithore Cake
1 kg Amul Curd (hung)500 gm Besan
1 tbsp Red Chilli powder
1 tbsp Turmeric powder
2 tbsp Coriander seeds
tbsp Saunf
tbsp Cumin Seeds(Jeera)
tbsp Black Peppercorns(kaalee mirchee)
2-3 nos. Dried red chillies
To taste Salt
3 tbsp Amul Ghee
4 tbsp Semolina(Ravaa)
Method:
1. Combine the hung curd with besan, red chilli powder, turmeric powder and salt and mix well.
Keep aside.
2. Separately roast the coriander seeds, saunf, cumin seeds, peppercorns and dried red chillies.
Combine and grind to a fine powder. This is kadhai masala.
3. Combine kadhai masala with curd mixture.
4. Heat ghee is a large frying pan, add the masala curd mixture and cook stirring continuously for
10-15 minutes till very thick.
5. Remove into a greased tray and freeze for half an hour till it sets firmly. Once set, cut into
round cakes using ring cutters.
6. Roll both sides in semolina.
7. Heat ghee on a tawa and shallow fry pithore cakes on both sides till golden.
Ingredients:-Green Peas Masala
1 tbsp Fortune Refined Oil6-8 cloves Garlic (finely chopped)
1 piece Ginger (finely chopped)
2 nos. Onions (finely chopped)
2 nos. Tomatoes (finely chopped)
1 tsp Turmeric powder
1 tsp Red Chilli powder
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1 tsp Garam Masala powder
tsp Cumin powder
tsp Corinder powder
350 gm Fresh Green Peas (parboiled)
To taste Salt
Method
8. For green peas masala, heat oil, add garlic and ginger and saute for a few seconds. Mix in
onions, tomatoes and all the spices and cook till oil separates.
9. Mix in green peas and salt and cook till peas are done.
Ingredients:-For Mathri
1 cup Maida
tsp AjwainTo taste Salt
for frying Fortune Refined Oil
Method
10. For mathris, combine maida with ajwain, salt and 1 tbsp heated oil. Add water and knead to a
smooth stiff dough.
11. Heat oil in a kadhai. Divide dough into small portions and roll out each portion into a
rectangular roti. Cut into triangles. Deep fry the triangles till golden and crisp. Remove and drain
on absorbent paper.
12. To serve, spoon some peas masala in the centre of a plate, place a pithore cake on top and
place a mathri over this. Follow with peas masala, pithore cake and mathri and top with some
apple chutney. Drizzle tomato kadhi sauce around it and arrange banana chips.
Apple Chutney
Ingredients:
2 nos. Apples (peeled and diced)
4-6 tbsp Sugar
3 tbsp Vinegar
3 Cinnamon stick(Dal chini)
1 tsp Red Chilli powder
To taste Salt
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Method:
1. Combine apples with 1 cup water, sugar, vinegar and cinnamon and boil till apple is cooked
and mixture is just moist.
2. Mix in red chilli powder and salt and cook for 2 more minutes till apple is mashy.
3. Remove cinnamon sticks and garnish pithore cake.
Tomato Kadhi Sauce
Ingredients:
2 tbsp Amul Butter
2 tsp Kasoori Methi
200 ml Tomato Puree
1 tsp Red Chilli powder
To taste Salt
2 tsp Besan (dry roasted)
Method:
1. Melt the butter and add kasoori methi.
2. Saut for a few seconds and mix in tomato puree, red chilli powder and salt.
3. Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick.
4. Drizzle around pithore cake.
Banana Chips
Ingredients:
6 nos. Raw Bananas (thinly sliced lengthwise and put in ice water)
To taste Salt
To taste Red Chilli powder
cup Corn flour
For frying Fortune Refined Oil
Method:
1. Leave banana slices in ice water for 5-7 minutes or till manageable. Drain and pat dry.
2. Toss well with salt and red chilli powder till the masala coats the slices. Toss in cornflour also.
3. Heat oil in a kadhai and deep fry chips till crisp and golden. Remove and drain on absorbent
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paper.
4. Arrange around pithore cake.