Showing posts with label Jharkhand cuisine. Show all posts
Showing posts with label Jharkhand cuisine. Show all posts

Wednesday, 28 June 2017

Dhuska

Since it's raining continuously here for last 2 days, I was craving for something fried, but at the same time, lazy me wanted to be a couch potato. So here is a simple recipe to satisfy my soul....
It's a traditional dish of Jharkhand. It's made during festivals and can be had for breakfast and snacks. It's a fried savoury pancake. Easy to make with few ingredients. Rice and lentils are soaked in water and made into a smooth batter with garlic and ginger.  Cumin seeds, chopped chillies, green peas, coriander leaves, salt and turmeric powder are added to the batter and it is deep fried. It's serve with ghugni or aloo rassa. 


Ingredients
1 cup Rice 
1/2 cup Split Black Gram / Urid dal 
1/4 cup Split Bengal Gram / Chana dal
2 tbsp Green Peas
2 Green Chillies chopped 
1 tbsp Coriander Leaves Chopped 
2 to 3 Garlic cloves 
1 small piece of Ginger 
Salt to taste
1/2 tsp Turmeric powder 
1/4 tsp Cumin seeds
Oil to fry 

Method 
Wash and soak the rice and the lentils separately for 6 hours or overnight. Grind the rice and the lentils along with the garlic and ginger in a grinder into a smooth batter. The batter should be of dropping consistency. Add the salt, turmeric powder, cumin seeds, peas, chopped chillies and coriander leaves. Mix the batter, let is stand for 10 minutes. Heat oil in a wok, add a ladle of batter and fry it till golden brown on both the sides. Serve it hot with Aloo Rassa..

Aloo Rassa...

Aloo Rassa


This is a Potato Curry recipe. This dish can be eaten with chapatis, rotis, parathas or pooris. It can be had during breakfast or main course. 
Ingredients 
4 medium size Potatoes boiled and crumbled
1 large tomato chopped
1/2 tsp Ginger paste
¼ tsp Fenugreek seeds 
Salt to taste
¼ tsp Turmeric powder 
½ tsp Red chilli powder
1/2 tsp  Cumin powder 
1 tsp Coriander powder 
1 tsp Fennel powder 
1/2 tsp Dried Mango powder 
1/2 tsp Garam masala powder 
Pinch of Asafoetida
1 tsps Oil

Method 
Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. Add the potatoes, salt, garam masala powder and dried mango powder. Stir and add a cup of water. Stir and and let the curry simmer for 10 minutes. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.