The French Cuisine

The French haute cuisine is a perfect combination of quality, taste and presentation, this is carried to extremes that the word commonly used to haute cuisine is of Francophone cuisine.
In the neighboring country can enjoy multiple flavors and experimental forms of cooking, so if you are thinking about going here is very advisable to reserve a portion of our budget to enjoy the odd plate.
On this trip we have just to compare hotels in Paris or get a good flight, but who is also a good guide is recommended cooking.

One of the distinguishing factors is its tendency to the experimental kitchen, in search of new flavors, blends, textures, ... not to mention a traditional twist or at least more normal.

Bengali Cuisine - Patishapta

Ingredients

Flour: 120 gms

Rice Flour: 60 gms

Sodium Bicarbonate: 1/8 teaspoon

Milk: 250 ml

Ghee

Fresh Coconut: 100 gms

Sugar: 100 gms

Thickened Milk: 100 gms or Condensed Milk: ½ cup

Nuts and Raisins

Method of Preparation

Prepare a flour batter by mixing flour, rice flour and sodium bicarbonate with milk. Leave it for half an hour. In a pan, stir a mixture of coconut, sugar and milk until they adhere together to form a soft moist mass. Once it is done, set aside the mixture and allow this filling to cool down. Next put 6-inch frying pan on fire to heat and then grease it with a small quantity of ghee. Spin around the pan so that the surface is properly coated with hot ghee. Drop two tablespoons of batter and swirl pan around to coat properly with batter. Allow batter to cook until the color changes to golden brown. Spread the filling (mixture of coconut, sugar and milk) on one end of Patishapta and roll over to the other end. The prepared roll is served cold or hot.

Til Pitha-A Sesame Pancake

Alike other Indian regions, North-eastern part of our country also has its own culinary heritage. The cuisines which are available in this virgin domain of India reflects its own culture.


Heralded as “the land of seven sisters and one brother”, north-eastern part of India comprises of eight wonderful states. Assam being the political epicentre of the region, is the most popular state. Famed as “the gateway to north-east India”, Assam is a land of vast tea estates, bamboo forests and one-horned rhino.

Apart from its natural treasures, Assam also has its own list of unique cuisines which includes both vegetarian and non-vegetarian dishes. Along with these veg and non-veg recipes, the state also has no dearth of Pithas, a special kind of pancakes, prepared mostly during the Bihu festival.

There are several varieties of Pithas which are very common in every Assamese household. These are mostly prepared of Bora chawl (a special kind of sticky rice). One such Pitha (Pancake) is Til Pitha or Sesame Pancake.



Ingredients require:

* Sticky rice -1 kg
* Black Sesame Seed - 400gm
* Jaggery (grated) – 750 gm
* Orange rind – as per taste

Method of preparation:

* Soak the rice beforehand for at least 3 to 4 hours. Drain the water.
* Powdered the sticky rice and sieve it at least twice with a very fine sieve.
* Keep it aside in a airtight container.
* Clean,wash and dry the sesame seed beforehand.
* Fry the sesame seeds in a Karahi without oil. When the sesame seeds starts   to crackle,remove take out them from the Karahi and powdered them coarsely.
* Mix the powdered seeds with grated jaggery and orange rind.
* Heat frying pan or griddle. Take handful of rice powder, spread thinly in round shape.
* Sprinkle the sesame and jaggery mixture on the pitha and fold it half.
* Keep it aside for some time, so that the pancake become crisp. Turn once.
* Serve the Til Pitha hot.