>Worldbruce at 22:59, 11 June 2019

2019-06-11T22:59:55Z

New page

{{Infobox food
| name = Ashke Pithe
| image = File:চিতুই পিঠে ১.jpg
| caption = Chitui Pithe
| alternative_name = Ashke Pitha
| country = [[Bangladesh]], [[India]]
| region = South Asia
| creator =
| course =
| type = evaporated
| served =
| main_ingredient half boiled rice powder, water, salt and some amount of mustered oil
| variations = Dhaka Pithe, Chikui Pithe and Sora Pithe
| calories =
| other =
}}
'''Ashke Pithe''' ({{lang-bn|আস্‌কে পিঠে or আস্কে পিঠে}}) is one of the most popular rice cakes in [[Bangladesh]] and [[West Bengal]] of [[India]]. It is also known as Dhaka Pithe, Chikui Pithe and Sora Pithe.<ref name=A>{{cite book|last1=Roy|first1=Pranab|title=বাংলার খাবার|date=July 1987|publisher=Sahityaloke| language= Bengali|location=kolkata|page=68}}</ref> Perhaps, the current spelling for 'Axse', has come in the form of ashke or aske because of local use.<ref name="blk">{{cite encyclopedia |last=মুখোপাধ্যায়|first=শিখা|title=আস্‌কে পিঠে|encyclopedia=বঙ্গীয় লোকসংস্কৃতি কোষ|editor-last=চক্রবর্তী|editor-first=ডঃ বরুণকুমার|year=2007|publisher=অপর্ণা বুক ডিস্ট্রবিউটার্স (প্রকাশন বিভাগ)|location= kolkata | language= Bengali|isbn=81-86036-13-X|pages=43}}</ref> It is a somewhat looked like the south Indian [[Idli]]. At the time of [[Makar Sankranti|Paush Sankranti]], the Ashke pithe is prepared. The Ashke pithe is usually eaten with [[Molasses]], but it is eaten with lentils, peas, fish curry of [[Koi fish]] and even meat curry. Historian Tapan Roychoudhury compared the Ashke pithe to the [[Beefsteak]].<ref name="ABP25012015">{{cite web|last1=বসু|first1=ঋজু|title=‘পিঠে’ খেলে শহর সয়, এটাই শীতের সত্যি|url=http://www.anandabazar.com/calcutta/%E0%A6%AA-%E0%A6%A0-%E0%A6%96-%E0%A6%B2-%E0%A6%B6%E0%A6%B9%E0%A6%B0-%E0%A6%B8%E0%A7%9F-%E0%A6%8F%E0%A6%9F-%E0%A6%87-%E0%A6%B6-%E0%A6%A4-%E0%A6%B0-%E0%A6%B8%E0%A6%A4-%E0%A6%AF-1.108567# |work=The Daily Anandabazar |publisher=A B P Group | language= Bengali|date=January 25, 2015| accessdate=November 26, 2017}}</ref>

==History==
The customs of making this rice-cake in the house of [[Bengalis|Bengali]] in various religious festivals has come from the [[Middle Ages]].<ref name=B>{{cite book|last1=Roy|first1=Pranab|title=বাংলার খাবার|date=July 1987|publisher=Sahityaloke| language= Bengali |location=Kolkata|page=66}}</ref>

== Preparation ==
[[File:পিঠে করার সরা.jpg|thumb|sora, using for preparing Chitui Pithe]]
The main ingredient for the Ashke pithe is half seasoned rice powder. Other ingredients are water, salt, and some amounts of corn oil. In the preparation for Ashke Pitha, it is usually used a special type of [[soil]] [[lid]] and to cover it from the upper side, a slightly smaller soil lid also used. At present days, the use of [[brass]] lid, and lower parts of the [[aluminum]] [[Pottery|pot]] has begun to be used.

At first the rice powder is mixed with slightly hot water. A little salt is given in the mixture.<ref name="blk"/> Then the mixture of rice powder and water mixture is poured in the first lid using oil on its surface. The mixture is half of diameter of the second lid. After that, the second lid is covered with a mixture and the two lids are placed on the cooker. The lids are removed from the cooker after two and half minutes to two minutes later. At the time of making the Pitha, water is spread from the above.<ref name="blk"/> As oil is used below the lids, it can easily be removed with a knife. In this way, only one Ashke Pithe is prepared at a time.
It is tasted fine to eat Ashke Pithe with molasses, or can be eaten after boiling by keeping it in the milk molasses.<ref name="A"/>

==See also==
* [[Soru chakli]]

==References==
{{Reflist}}

[[Category:Cakes]]
[[Category:Bangladeshi cuisine]]
[[Category:Bengali cuisine]]

Ashke Pithe - Revision history

>Worldbruce at 22:59, 11 June 2019