For making pitha, we need rice flour, coconut, jaggery, milk, oil etc. It depends on the type of pitha. Some pitha are sweet and some are salty, some are soft and some are hard.

Nutrition value of rice: At least a dozen type of rice provide different textures, taste and nutritional value, white rice is about 90 percent carbohydrate, 8 percent protein and 2 percent fat. White rice is a good source of magnesium, phosphorus, manganese, iron, folic acid, thiamine and niacin.

Nutrition value of jaggery: 100gm jaggery contains 158 calories and it is rich in minerals, salt, vitamins and even contains some fibre.

Nutrition value of coconut: One medium-sized coconut weighing about 397 gm has 1,405 calories, 400gm edible meat and 30 to 150 ml water. The total fat in one coconut is about 133 grams. It is high in saturated fat and fibre. It is an excellent source of minerals such as copper, calcium,iron, manganese, magnesium and zinc.

ZAFRANI KHEER PATISHAPTA
Patishapta is a thin Swedish pancake or crepe type pitha, very special and adored by the Bengalis. No special occasion is complete without it. There can be many variations, sometimes prepared coconut with molasses is used for the stuffing, and sometimes the kheer or the kheersha is used. Vegetables, meat or even cooked noodles, is used as the stuffing. I use saffron, dry nuts and raisins. It is a new attempt for me and I hope the readers enjoy it as much as I have.

Ingredients
For the batter
1 cup rice flour
1/4 all purpose flour
1/2 cup liquid molasses
1 cup liquid milk

For the stuffing
2 litter milk
2 tbsp rice flour
Saffron, soaked in milk
Sugar to taste
Chopped dried nuts, pista, almond, walnut and raisins

Method
Make a thin batter with the batter ingredients. The batter should not be too runny or too thin. The batter should be free flowing. Cover and keep it aside for at least 1 and half hour. Make the stuffing. Heat the milk with sugar and keep stirring until it is reduced to half. Soak saffron in another small bowl in milk and add it to the milk. Add sugar and the milk mixed with the rice flour. Keep stirring. Soon the milk will thicken. Add mix nuts and raisins. Mix well. Remove from heat, allow it to cool down. Now heat the non-stick pan and glaze a little oil on the surface. Take a small amount of batter at a time and spread on its hot surface in round shapes. Take two spoonful of stuffing, place on the side of the pitha and roll into a cylindrical shape. Arrange in a plate and prepare to serve.

BHAPA PULI
Bhapapuli is a steamed dumpling type pitha. Usually freshly prepared rice flour is used to make this pitha.

Ingredients
1 cup rice flour
3/4 cup water
Salt to taste

For the filling 
2 cup grated coconut
1 cup date palm jaggery

Method
Make the filling by cooking the coconut and jaggery together. Keep stirring until it gets sticky. Make the dough by boiling 3/4th cup of water with salt. When it's on the boiling point, add the rice flour. Mix well, let it cool. Knead the dough well. Roll a big medium thick roti on a rice flour dusted counter top. Cut the roti into small rotis with any round shaped object. Put filling in the centre and seal the edge with your finger tip. Steam for 3-4 minutes on a steamer. Before steaming try to grease the pan, on which you will put the pithas to steam or else they can stick with the pan. Serve hot.

CHAK-HAOKHEER (BLACK RICE KHEER)
Chai-HaoKheer is a traditional Manipuri dish. Manipur is one of the seven states of north eastern India. Chak-Hao-Kheer is served during all festivals and celebrations. This kheer was something I really liked, the purple colour looked unique and the taste was as good as our kheer. The rice has a sweet nutty flavor and does not need any nuts though I added some raisins. Black rice is an excellent source of fibre, amino acids, minerals, vitamins, and antioxidants. Its colour changes to dramatic purple when cooked, so it is also known as "purple rice".

Ingredients 
1/4 cup black rice
11/2 kg milk(full fat)
1/4 tsp cardamon powder
Sugar to taste

Method
Rinse the rice and soak for about 5-6 hours. Drain the rice and transfer to a pot. Add milk. Cook on very slow fire making sure to stir it in a while. Cook till the rice is done. Adjust the milk according to the consistency of the kheer that you require. Add sugar, raisins and cardamon powder. Cook for 5 minutes on low heat. When it is done remove from heat. Serve hot or cold.

DUDH CHITOI PITHA
1cup rice flour( parboiled rice)
1/2 cup white rice flour ( atopchaal)
1 and 1/2 cup Luke warm Water
Salt to taste
1/2 cup date jaggery
2-3 cardamoms
2 cinnamon sticks
3 litres milk

Method
Mix the rice flour, with lukewarm water and a pinch of salt. The batter should not be thick. It should be thin but not too thin. The perfect consistency of batter is very important to make perfect ChitoiPitha. Now heat the clay pot or iron wok. It should be very hot. Grease the wok with little oil. Pour some batter and cover the wok. Cook the pitha at low flame for 3 minutes. Cook just one side and loosen the edges around the pitha from the wok with a knife and take them out. Now heat milk in a large pan. Add jaggery, cardamom and cinnamon. When the milk is reduced to half turn off the stove. Now immediately add the warm pitha into the syrup. Now cover it and let the pithas to be soaked atleast 4/5 hour. Then serve.

KHEJUR PITHA
Ingredients
1 cup semolina 
1/2 cup flour
1 egg
1/4 cup sugar
1tbsp ghee
1/4 tsp baking powder
4 tbsp warm milk
Oil for deep fry
Pinch of salt

Method
Take semolina, flour, sugar, salt, baking powder, and ghee in a large bowl. And mix it well. Now add the egg and knead the dough. Dough must not be too dry or too soft. Make small balls from the dough. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it. Using the same process make all the pitha. Now heat oil in a pan. Fry the pitha until golden brown and then take it out from oil to a paper tissue. Fry rest of the pithain the same process and serve it.  You can preserve this pitha in an airtight box for 2/3 weeks.

CHITA PITHA
Ingredients
1 cup rice flour
1/4 cup plain flour
2 cup water
Salt to taste
Oil for brush the pen

Method
Place rice flour to a bowl. Add water and salt to the flour. Mix well . Make a smooth batter. Keep aside. Brush oil in a pan. Heat in medium. Spray batter on the pan with your hand. Wait for few seconds. Then remove from the pan carefully. Every time you just mix batter with your hand before spray. Enjoy with jaggery or meat curry.

Photo: Shahriar Kabir Heemel
Food Styling: LS Desk