INGREDIENTS:
For Pithuad cake:
50 gm gram flour
15 gm ghee
5 gm breadcrumbs
2 gm turmeric
5 gm salt
10 gm curd
Kadhai powder (roast 10 gm cumin seeds, 50 gm coriander seeds, and 20 gm whole red chillies, and grind coarsely)
For masala peas:
50 gm fresh green peas
10 gm onion, chopped
5 ml ghee
5 gm tomatoes, chopped
1 gm cumin seeds
5 gm ginger, chopped
2 green chillies, chopped
5 gm coriander powder
3 gm red chilli powder
2 gm turmeric powder
5 gm salt
10 gm fresh coriander leaves, chopped
5 ml lemon juice
For the kadhi:
10 gm gram flour
2 gm salt
2 gm ginger-garlic paste
50 gm curd
200 ml water
For the garnish:
6 orange zest julienne
2 basil leaves
2 coriander sprigs
6 dill leaves
PREPARATION:
For green masala, heat ghee in pan, add cumin seeds and let it crackle. Add chopped onion, ginger and green chillies and sauté well.
Add tomatoes, green peas and red chilli, coriander and turmeric powders. Cook until the green peas are done. Add salt and finish with lemon juice and chopped coriander leaves.
For the pithaud cake, whisk curd and gram flour together. Add turmeric and kadhai powder, salt and mix well (it should be thick like a batter).
In a kadhai, heat ghee, add the above mix and cook on a slow fire. When it becomes a little thick and leaves sides of the kadhai, remove from fire. Take a one-inch deep grease tray, add this curd mix and let it cool.
Cut into round shapes with a mould and grill it for two to three minutes from the both sides. For the kadhi, combine all the ingredients of the kadhi and leave it on fire to reduce it. When thick, turn off the gas and cool it.
Arrange the pithaud cake with the green peas masala on top and kadhi. Garnish with orange zest, basil leaves, coriander and dill leaves. Serve