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

Sattu Ka Sharbat

Sattu is used in the eastern region. It’s roasted Chana / Bengal Gram that is powdered. It have many health benefits, it’s cooling and good for stomach. Best time to have this drink is in the morning as it will keep you hydrated the whole day and also will energise you in the summer. 

For the Namkeen Sharbat 

Ingredients 

31/2 tbsp Sattu

1 tsp Sugar 

1 Lime Juice 

1/2 tsp Roasted Cumin Powdered

1/2 tsp Black Salt

Salt to taste 

Few chopped Mint and Coriander leaves 

Chopped Onions is optional 

Method 

Add the lime juice and little Water and stir the sattu well, add another cup of water, stir further, no lumps should remain. Add the sugar, salt, black salt and cumin powder. Stir it well the sugar should dissolve. Add the mint and Coriander leaves. Serve it. 

For the Sweet Sattu Sharbat

Just add water, sugar, lime juice and little salt and mix it.

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.

Watermelon Rind Muthiya / Tarbuze Chal Na Muthiya

Watermelon Rind Muthiya  / Tarbuze Chal Na Muthiya   

As we talk of zero wastage... here is an interesting traditional Gujarati snack recipe with grated watermelon rind. Muthiya can be had steamed or fried. It’s a delicious, healthy and a filling dish. It’s perfect to enjoy with an evening cup of chai..

Ingredients 

1 cup Grated Watermelon Rind

1 tsp Ginger and Green Chilli paste 

1 tsp Lime Juice 

1 tbsp chopped Coriander leaves 

Few Curry Leaves

1/2 cup Whole Wheat flour 

1/2 cup Chickpea Flour

1/4 cup Fine Semolina 

Salt to taste 

1/2 tsp Sugar

1/2 tsp Turmeric powder 

1/4 tsp Cumin seeds

2 pinches of Baking Soda

1/4 tsp Asafoetida

1/2 tsp Mustard Seeds

1/2 tsp Sesame Seeds

3 tsp Oil 

Method 

Take a bowl, add the grated watermelon rind, whole wheat flour, semolina, chickpea flour, ginger - chilli paste, turmeric powder, cumin seeds, lemon juice, sugar, coriander, baking soda, salt and 1 tsp of oil. Knead the ingredients into a soft dough. Keep it aside for 5 minutes. Apply oil on the palms and divide the mixture into 2 portions. Shape each portion into a cylindrical roll. Arrange the rolls on a greased sieve and steam in a steamer for 20 minutes. Once done, insert a toothpick and check. Remove and cool the muthiya,  cut the rolls into slices and keep aside. For the tempering, heat the remaining oil in a pan and add the mustard seeds, curry leaves, sesame seeds and asafoetida and sauté it for few seconds. Add the muhiya pieces and toss them for a minute. Garnish it with coriander leaves and serve it hot. 

Caramel Custard / Caramel Flan

Caramel Custard / Caramel Flan is a very popular and a delicious dessert around the globe. With few ingredients, we can easily make this at home.

This recipe is with eggs...
Ingredients
1 1/2 cup Milk
2 tbsp + 3 tbsp Sugar
Few drops Vanilla Essence
3 Eggs

Method
Boil milk with 2 tbsp sugar... add Vanilla essence... beat 3 eggs, stir in milk and eggs together. Strain the milk. Take 3 tbsp sugar, caramelise the sugar, pour it in a container, pour the milk and steam it for 25 minutes or until set. Cool it down to enjoy it.