Mizoram Koat Pitha – A Healthy Variation

Learn how to make Mizoram Koat Pitha the healthy way in a Kuzhi Paniyaram Kal instead of frying it.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Mizoram. A state nestled in the southern tip of north eastern India. This beautiful state has a pleasant climate through out the year and has an amazing array of flora and Fauna

Though most of the people are Christians by faith, the Mizos are very proud of their rich heritage, culture and lively traditions.

Poonam who blogs at Annapurna gave me Rice flour and oil as my secret ingredients to create a delicious dish from the Mizo Land.

Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.

Looked at many blogs to get an idea of the recipe for Koat Pitha and found that it is a simple desert and it is fried. As a family we have more or less reduced our fried food consumption and hence I came up with a plan of making a healthy variation of the traditionally fried Koat Pitha

I decided to use the kuzhi paniyaram kal to make this desert instead of frying it. Using this method greatly reduces the usage of oil and one can have Mizoram Koat Pitha without any guilt.

shhh-secretly-challenge-image

Here is the link to making a traditional Kuzhi Paniyaram – a savoury snack that can be eaten as breakfast too !!!

Print Recipe
Mizoram Koat Pitha - A Healthy Variation
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Desert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Here is a healthy variation to the traditionally fried Koat Pitha. I have used the Kuzi Paniyaram kal to make this a guilt free desert to have.
Instructions
  1. Dissolve the jaggery in the water and sieve it through cloth to remove any dissolved dirt
  2. Crush the bananas and add to the jaggery
  3. Add the flour and salt to this liquid mixture and mix well
  4. Wash the paniyaram vessel well with water and dry it with a cloth
  5. Place the vessel on medium flame on the stove and brush oil into each mold
  6. Once the mold is hot add the batter and cover it with a lid
  7. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the sweet paniyaram over to cook on both sides)
  8. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot.

Eggless healthy yogurt low fat cheese cake

Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.

Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy

 


Print Recipe


Eggless healthy yogurt low fat cheese cake

Course Desert

Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours

Servings
people


Ingredients

Course Desert

Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours

Servings
people


Ingredients


Instructions
  1. Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)

  2. In a bowl, add the melted butter and crushed biscuits and mix them well.

    3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.

    5) Leave the pie tin inside the fridge for atleast 30 mins.

    6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).

    7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.

    8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.

    9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin.

    10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.

    11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.

    12) Serve with fresh fruits

  3. Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.

  4. Leave the pie tin inside the fridge for atleast 30 mins.

  5. In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).

  6. Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.

  7. Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.

  8. Pour the yogurt and gelatin mixture to the biscuit lined pie tin.

  9. Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.

  10. Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.

  11. Serve with fresh fruits


Recipe Notes

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