Home / Bachelor Recipes / Ghugni & Dusaka~Indian State Bihar
3 April, 2014

Ghugni & Dusaka~Indian State Bihar

Posted in : Bachelor Recipes, Bihari Cuisine, Blogging Marathon, Diabetics Friendly Foods, Dosa, Indian Cuisine, Indian Flat Bread on by : admin Tags: , , ,

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 around 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 the 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 yoghurt 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 the 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. So was wondering if sattu ke paratha will be okay.
That is the time when Vaishali called…. and we got discussing the BM for the 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 tbsp mustard oil and 1 tbsp 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 hopped
  • 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!

Photobucket

.

​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.

Leave a Reply to Gayathri Kumar Cancel reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when a new recipe is published? Enter your email address and name below to be the first to know.