Jharkhand Cuisine

Jharkhand is a state where the natives follow simple lifestyle and their cuisine is rustic more connected to nature. They have basic cooking with simple ingredients, but the taste is delicious. The dishes are not commonly made at the restaurants, but still some of the dishes are popular like litti chokha, dhuska, pitha, malpua, thekua, khaja etc. Today we have made Dhuska, Aloo Rassa, Sattu Ka Sharbat and Dudhauri. 

Dhuska

https://www.suskitchenbysumitra.com/2017/06/dhuska.html?m=1

Aloo Rassa

https://www.suskitchenbysumitra.com/2017/06/aloo-rassa_28.html?m=1

Sattu ka Sharbat 

https://www.suskitchenbysumitra.com/2020/04/sattu-ka-sharbat.html?m=1

Dudhauri

https://www.suskitchenbysumitra.com/2020/04/dudhauri.html?m=1

Dudhauri

Dudhari is a simple sweet dish from Jharkhand. It’s made during festivals, but its also made otherwise at home too. It’s very easy to make, you should take care that the dough is mashed and no liquid should remain... otherwise while frying it will break up. It’s absolutely yummy.. 

For the Syrup 

1/2 cup Sugar 

1/2 cup Water 

1 Cardamom 

1/2 tsp Lime Juice 

Method 

Take the sugar, water and a crushed Cardamom in a vessel. Boil and the simmer unti you get a one string consistency. Once done add the lime juice and leave it aside. 

For the Dudhauri 

Ingredients 

1/2 cup Rice

1 1/2 cup Milk 

Oil for Frying 

Method 

Wash the rice well, soak the rice in 1/2 cup milk for 15 to 30 minutes. Take 1 cup milk in a pot, heat the milk, add the soaked rice along with the milk and cook the rice until the rice has soaked up all the milk. No liquid should remain. Mash the rice well until it forms a sticky dough. Make small portions of the rice dough, shape it into oval or round. Take a wok, add oil, let the oil heat up. On a medium flame fry the balls until golden brown in colour. It takes time to become brown, so don’t get disheartened. Once done soak the dudhauri in the sugar syrup. Let it soak for at least 25 to 30 minutes before serving it. It taste awesome.

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 - optional 

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 5 to 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 thick dropping consistency. Add the salt, turmeric powder, cumin seeds, chopped chillies and coriander leaves. Mix the batter well, for the air to incorporate well, let is stand for 10 minutes. Heat oil in a pan, add a ladle of batter and fry it till golden brown on both the sides. Serve it hot with Aloo Rassa..

Incase if you don’t want to fry, add little oil on the skillet and pour the batter on the skillet. Spread it a little and cook it until done.

Aloo Rassa...

You can follow the recipe here 👇🏼

http://www.suskitchenbysumitra.com/2017/06/aloo-rassa_28.html?m=0

Aloo Rassa

Aloo Rassa

It’s had with dhuska, puri or Paratha. It’s one of the vegetarian dishes from Jharkhand 

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

2 tbsp Mustard Oil

Method 

Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chilli powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add little water and keep stirring, or else the masala will burn. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. In between keep adding little water. Once the tomato are mushy, add the potatoes, stir add salt and add a cup of water and let it simmer for some time, add garam masala powder and dried mango powder. Stir and let the curry simmer for sometime until it thickens. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.