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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.
the dashboard of a dilapidated taxi to the plush office of a top executive, holy symbols or idols have their place.
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.
change so does the Bihari thaali, every 3–4 months. The constants are rice, roti, achar, chatni, dals and milk products with some variation.
“chhounkna”/”Tadka”(tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa, in Bihari food.
So why did I choose Ghugni & Dusaka? It so happened that
Ghugni & Dusaka
- 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
- 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
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 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.
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