Cook's Hideout: Bihar
Showing posts with label Bihar. Show all posts
Showing posts with label Bihar. Show all posts

May 26, 2014

Panch Phoron Tarkari & Kulath ki Dal

Kulath ki Dal from Uttarakand: Horsegram is a completely new ingredient for me. I bought it just before April's Mega marathon in the hopes of using it in one of the dishes, but I didn't use it for any of the dishes. But luckily I found quite a few interesting recipes using it and here I am with the very first dish I made with Horsegram.
Kulath ki Dal from Uttarakand
This dal is from Uttarakand and it is a very simple and earthy dish which is very mildly spiced. Using rice flour makes the dish thick and creamy.

April 12, 2014

Jharkhand -- Dhuska & Ghugni

Blogging Marathon# 39 - Indian States: Day 12
State: Jharkhand
Dish: Dhuska & Ghugni

Jharkand is a state located in eastern India. It was carved out of the southern part of Bihar in the year 2000. The name Jharkhand means The land of forests, Jharkand accounts for 40% of the mineral resources of India.

Cuisine: Jharkhand's cuisine is very similar to Bihari cuisine. Jharkhandis use different types of flowers as vegetables like the flowers of drumstick etc., Use of Saag, i.e., leaves of different shrubs and other small plants, is perhaps another peculiarity of Jharkhani food.
Staple Food: Urad dal, Rice, Vegetables.
Specialties: Litti Chokha, Dhuska, Dudhauri, Charpa
Jharkhand -- Dhuska & Ghugni
Today's Dish(es): I made a traditional dish from Jharkhand and Bihar. Dhuska is made with unfermented rice & lentil batter and is usually deep fried. I followed Vaishali's tip and cooked them like dosas instead. I had some batter leftover after making dhuskas which I left to ferment for about 10~12 hours and then made dosas with the batter. Dosas turned out crisp and perfect. Dhuska is served with ghugni traditionally and that's what I made.

April 04, 2014

Bihar -- Litti Chokha

Blogging Marathon# 39 - Indian States: Day 4
State:Bihar
Dish: Litti Chokha

Bihar is a state in northern state. The name 'Bihar' means 'abode' in Sanskrit. Bihar plain is divided into two by the river Ganges that flows through the middle from west to east. This endowed Bihar with fertile Gangetic alluvial soil with abundant water resources. This makes Bihar's agriculture rich and diverse. Rice, wheat and maize are the major crops of Bihar, while toor, urad, moong are some of the pulses cultivated in Bihar. Bihar is the largest producer of vegetables, especially potatoes, onions, brinjal and cauliflower.

Cuisine: Bihari cuisine is predominantly vegetarian because traditional Bihar society, influenced by Buddhist & Hindu values of non -violence, did not eat animal products. But there is also a tradition of meat-eating, especially fish because of the number of rivers in Bihar. Bihari cuisine has many similarities to other North Indian cuisines but is also influenced by the other East Indian states like West Bengal.
Staple Food: Roti, dal, Rice, Vegetables etc.,
Specialties: Kadhi Bari (soft dumplings made of besan cooked in a spicy yogurt based gravy), Ghughni (boiled black chickpeas cooked in mustard oil with spices), Sattu (powdered roasted gram -- a high energy food), Litti etc.
Bihar -- Litti Chokha
Today's Dish: I decided to make a very traditional Bihari dish today, Litti-Chokha. These can be served for breakfast or snack. Littis are baked balls of wheat and are stuffed with spiced sattu flour (called pitthi) and served with lots of ghee. They are served with Chokha or spiced mashed eggplant or potatoes.

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