3 April, 2014
Ghugni & Dusaka~Indian State BiharPosted in : Bachelor Recipes, Bihari Cuisine, Blogging Marathon, Diabetics Friendly Foods, Dosa, Indian Cuisine, Indian Flat Bread, Uncategorized on by : admin Tags: Bihari Cuisine, Blogging Marathon, Ghugni & Dusaka, Street food
|Ghugni & Dusaka ~Bihari Cuisine|
Today on day 4 we are at Bihar …
Bihar is a
north Indian state. The Bihar plain is divided into two parts by the
river Ganges which flows through the middle from west to east.
derived from the Sanskrit and Pali word,
Vihara (Devanagari: विहार),
which means “abode”. It could also mean College as there was a town
close to Bodh Gaya called Bihar Sharif which was destroyed in the medieval
Hindu Brahmin household you will hear conch shell being blown at
dawn. Not surprising that in rural Bihar, religion is the main component of
popular culture. Shrines are located everywhere foot of trees, roadsides, and
the dashboard of a dilapidated taxi to the plush office of a top executive,
holy symbols or idols have their place.
variations on the festivals too. While
some are celebrated all over the state, others are observed only in certain
areas. As Bihar is diverse so festivals take place round the year. Many of
these are officially recognised so are proclaimed as government holidays.
eaten mainly in Bihar, Jharkhand, Eastern Uttar
Pradesh, Bangladesh, Nepal, Mauritius, Fiji, and some
cities of Pakistan, Guyana, and Trinidad and Tobago as these are they
places where Bihari people are present.
predominantly vegetarian because traditional Bihar society influenced
by Buddhist and Hindu values of non-violence did not eat
eggs, chicken, fish and other animal products. However there is also a
tradition of meat-eating and fish dishes.
are consumed frequently throughout the year, with common foods including yogurt known
as dahi and also buttermilk known as mattha, ghee, lassi and butter.
The cuisine of Bihar is similar to a great extent to North
Indian cuisine but has an influence from other East Indian Cuisine (for
example like Bengali cuisine). It is highly seasonal, with watery foods such
as watermelon and Sherbet made of pulp of the wood-apple fruit being
consumed mainly in the summer months and dry foods, preparations made of sesame
seeds, poppy seeds in the winter months.
which Bihar is famous for, include Sattu Paratha, which are parathas stuffed with fried
chickpea flour, Chokha (spicy
mashed potatoes), Fish curry and
Bihari Kebab, Postaa-dana kaa halwaa. As the seasons
change so does the Bihari thaali, every 3–4 months. The constants are rice,
roti, achar, chatni, dals and milk products with some
both vegetable oil or mustard oil and jeera or panch foran (literally
“five seeds”, namely saunf or fennel, rai or mustard, methi or
fenugreek, ajwain or caraway seeds and
mangraeel (Kalaunji) or onion seeds for
“chhounkna”/”Tadka”(tempering) of some vegetables. There is
a lot of light frying, called bhoonjnaa, in Bihari food.
remarkable things about this cuisine is “smoked food”. It refers to
using smoked red chilli to infuse a strong aroma in food. It is used in
preparing “chokhaa”, i.e. mashed brinjals/potatoes/tomatoes, either
single or combined. Smoked chilli is also used in preparing kadam (a common
fruit sweet sour in taste, technical name Anthocephalus morindaefolia) chutney.”
that had been my choice for Bihar… J
So was wondering if sattu ke paratha will be okay.
discussing the BM for Indian States. Vaishali suggested Ghugni and Dhuska. She
also told me it’s on her blog. Do you think I will let this opportunity slip
from my fingers? A readymade recipe and taste guaranteed, no sir, I may be many
things but definitely not a fool.:)
hubby loved it and he served himself more.
taste of these grams more J and used 1 tblspn mustard oil and 1 tblspn
rice bran oil as we do not enjoy the smell of mustard oil & the Dhuska is
made from rice flour and a little urid daal. It is supposed to be deep fried,
but I made it like a dosa.
Ghugni & Dusaka
tbsp mustard oil
- 1 tbsp rice bran oil
- 1 cup black gram( brown chick
peas), soaked overnight
- 1 tsp jeera/cumin seed
- 1 big tomato, finely
- 1’’ piece ginger,
- 2-3 green chillies, finely
- ¼ tsp haldi/turmeric powder
- ½ tsp dahnia powder/coriander powder
- ½ tsp red chilli powder
- ¼ tsp garam masala
- ½ tsp amchoor/mango powder
- Salt to taste
- Heat the oil add the cumin seeds, green chilli and
- Cook till the tomatoes are mushy.
- Add the grams, and
piece ginger paste, green chillies, turmeric powder, coriander powder, red chilli powder.
- Bhoojana or stir fry well till the oil
starts coming out. Come on you do stir fry till oil comes out often never knew that it was called bhoojana
- Add water and pressure cook for
two whistles, and then on slow fire for about 10 minutes or till the grams are done.
- Now add garam
masala and mango powder. Set aside.
While the you are ‘bhoonjo—ing’ get the
Ingredients for Dhuska :
- 2 cups rice
- ½ cup split black gram
- ¼ cup Chana daal
- 1 tsp cumin seeds
- Salt to taste
- Soak the rice and daals
- Grind to a paste. Add salt
and cumin seed. Mix well.
- In the original version the oil
is heated in a kadhai then pour a ladle full of the batter and fry
- But I made a dosa on a non stick
tava or girdle. To do that Heat the girdle.
- Drizzle some oil. Pour a
ladle full of batter, spread the batter a little. Cook on one side
- Flip and cook the other
side. Drizzle oil in between to make it little crisp.
with Ghughni, and sliced onions.
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