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3 April, 2014

Ghugni & Dusaka~Indian State Bihar

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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.

According to
Wikipedia
The name Bihar is
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
period.
In A typical
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.
There are many
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.
But what is Bihari
cuisine like?
Again according to Wikipedia,” Bihari cuisine is
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.
Bihari cuisine is
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.
Dairy products
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.
Some dishes
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
variation.
People use
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.
One of the most
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.”
So why did I choose Ghugni & Dusaka? It so happened that

I had just made Litti Choka as a part of SNC. Litti Choka
that had been my choice for Bihar… J
So was wondering if sattu ke paratha will be okay.
That is the time when Vaishali called…. and we got
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.:)
I made the whole thing like Vaishali. Let me assure you
hubby loved it and he served himself more.
Ghugni I made, like Vaishali with black gram as I like the
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.
Remember to soak the rice, dal and the grams in the night.

Ghugni & Dusaka

State: 
Bihar, India 
Recipe Source: Ribbons n Pasta

Ghugni~Bihari Cuisisne

 Ingredients
for Ghugni: 

  • 1
    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
    chopped 
  • 1’’ piece ginger,
    paste 
  • 2-3 green chillies, finely
    chopped 
  • 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 

Method:

  • Heat  the oil add the cumin seeds, green chilli and
    tomatoes. 
  •  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
    also.
  • 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

Dusaka~Bihari Cuisine

Ingredients for Dhuska :

  • 2 cups rice 
  • ½ cup split black gram 
  • ¼ cup Chana daal 
  • 1 tsp cumin seeds
  • Salt to taste

Method:

  • Soak the rice and daals
    overnight. 
  • 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
    till crisp. 
  • 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. 
  • Serve
    with Ghughni, and sliced onions. 
Events: Linking this to Fabulous Feast Friday, a linky party started by Mireille. Edition # 9 is hosted byMireille & Sandhya this weekend.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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.

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Ghugni & Dusaka~Indian State Bihar

  • April 3, 2014 at 6:42 pm

    Even i did Litti Chokha for SNC, else i would have done with them for Bihari, Ghugni and dusaka sounds a prefect pair for a breakfast, inviting dishes.

  • April 4, 2014 at 2:15 am

    Same pinch Archana — 2nd dish in a row. I made it from Vaishali's blog too.

  • April 4, 2014 at 4:29 am

    you have metamorphised the popular dishes to suit our tastes so well, i honestly did not like the pictures of ghugni and dhuska on the sites because they appeared watery and bland respectively. this is interesting twist, loved it

  • April 4, 2014 at 5:36 am

    The Gughni Dhuska looks perfect and I am so glad you guys enjoyed it…and of course you are a smart lady Archana…even I would grab a ready made recipe:)

  • April 4, 2014 at 6:01 am

    Ghugni and dhuska looks like a delicious combo ! Will try for sure….

  • April 4, 2014 at 1:44 pm

    Ghugni and Dhuska turned out great. Like the pan roasted version to the deep fried one.

  • April 4, 2014 at 8:58 pm

    fantastic combo and ghungni and dhuska looks fabulous dear 🙂 I wud love to finish , lovely click !!

  • April 5, 2014 at 12:45 pm

    Today there are so many deliciois combos out there. This combination sounds delicious…

  • April 5, 2014 at 3:35 pm

    hehehh..whoever said you are otherwise Archana, and I am so glad you landed with perfect ones..both the dishes are so good to pair!..:)

  • April 6, 2014 at 4:40 pm

    I too had bookmarked this but changed it at the last min..

    Ur platter looks so inviting

  • April 8, 2014 at 6:40 pm

    So delicious! I am dying to try out this combo 🙂 Making it tonight for dinner!

  • April 9, 2014 at 3:20 pm

    Looks like a nice combo. I could prefer the dosa version to deep fried ones.

  • April 11, 2014 at 11:43 am

    Looks so delicious archana, i too made dhuska but not for bihar though, and i made a deeep-fried version, oh it was sooo delicious and sinful, felt very guilty after tasting it!! 🙂

  • April 17, 2014 at 2:58 pm

    Yummy looking dhuskas,I too made it,so delicious and addictive…

  • May 1, 2014 at 1:06 pm

    Looks like a very nice combo Archana!I had planned for this one but made something else. Good one yaar….

  • May 7, 2014 at 1:48 am

    The combo sounds yummy. I remember Vaishali making a low calorie version. I tried the deep fry version.

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