BM # 39
Day : 4
State : Bihar
On Day 4 we are cooking from Bihar, this happens to be one of my favorite cuisines.
The cuisine of Bihar is predominantly vegetarian, but fish, chicken and mutton are taken sparingly. This is because the population of Bihar is mainly Hindus and they are influenced by the Buddhist teachings.However their meat eating, and fish dishes are also quite popular as there are many rivers in Bihar.
Dairy products are a must in this state. Commonly buttermilk, ghee, lassi and butter are used in cooking. They cook their food in mustard oil, which lends a special aroma to the food. The cuisine of Bihar is similar to a great extent to the North Indian cuisine, but it definitely has a strong influence of east Indian cuisine, specially Bengal.
I had short listed the ever so popular Litti Chokha, but changed at the last minute and decided to make Sattu Parathas. My friends mom who is from Bihar tells me that one really does not need anything with these Parathas, except curd but the Aaloo ka Jhol made this a complete meal for our family.
We enjoyed this meal thoroughly and even though the Parathas do not look as appetizing, trust me they tasted absolutely awesome. The Bihari Cuisine tastes delicious, I have tried the Ghugni Dhuska in a previous marathon and it tasted amazing too.
Sattu ke Parathe
3 cups wheat flour
1/2 tsp salt
2 tbsp ghee
1 1/2 cup sattu
4 green chillies, finely chopped
1 tsp – amchur powder
1 tbsp lemon juice
Red chilli powder to-taste
1/4 tsp fennel seeds
2 tsp oil
Knead soft dough for covering.
Mix all the ingredients in the sattu flour for stuffing.
Roll out ball of dough into 3-4 inch diameter puri.
Fill the mix, close the puri to form a ball and roll it out into parantha.
Stir-fry in ghee and serve hot.
Aaloo ka Jhol
4 Boiled potatoes
2 bay leaves
1/2 tsp ginger, chopped
1/2 tsp cumin seeds
1 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
Salt to taste
Heat a tbsp of mustard oil in a pan and add cumin seeds and bay leaves.
Add chopped ginger and green chilly.
Add chopped potatoes .
Add dry spices turmeric, coriander powder, red Chilli powder, salt and garam masala.
Cook for 2 -4 minutes on low flames.
Add a cup of water and cook on slow fire.
Garnish the jhol with chopped coriander leaves and serve hot.