D for Dhuska from Jharkhand
As discussed with A, B & C, D too has lots of regional dishes attached to it.
The first that comes to the mind is the Gujarat special Dhokla. Dhokla is a light sweet salt snack made of steamed gram floor (Besan). Very popular and enjoyed in most art of the country.
Another famous complete meal is the Dal Bati Churma of Rajasthan. Its a must to try when you are in Rajasthan . Roasted Wheat flour balls (Bati) dipped in Pure Ghee along with Special rajasthani Dal and aate ka churma as the sweeet dish is just unforgettable.
Dham from HP is another meal you must try. Its a special luncheon served in a special way on community fooding or festivals in the hill state. It comprises of Rice served with different types of Dals and sabjis served one by one and ends with a sweet dish. The variety of sweet dish and even the sequence of lentils and shaks changes with the different districts and regions there.Even the preparation and serving is done piously by special people who prepare Dham.
And how can we miss the Dosas from the south. It can be, plain, masala, paneer, paper etc.etc. The south Indian Dish practically rues the entire country today.
But different from all these is the original Snacks with its own flavour from the tribal state of Jharkhand - Dhuska. we do have similar dishes in different parts of country as well and may be we are having it daily in different names on our dining table. But just a little different combination that it has makes it original and directly originating from the tribal lands.
Its a a deep fried snack of paste made from soaked parboiled rice, gram pulse (Chana Dal) and Urad Dal served with coriander chutney or Rasdar aloo sabji. Mustard Oil is used as the medium to fry.
Ingredients :
Pre Boiled Rice - 1 cup, Uard Dal ( Pulse) - 1 cup, Gram Pulse - 1 cup
Green Coriander - 50 gram , corsely chopped, Onion - 3 peices - coarsely chopped.
Green Chilli : 3 - 4 peices., Salt - as per taste, Mustard Oil : For frying.
Preparation of paste:
Soak the three separately for two to three hours in water. Remove it from water when soft. Grind in a mixer and make a paste each one separately with minimum of water.
Mix the three and beat it with spoon or whisk to make it light. Add salt, coarsely chopped onion, green coriander and green chilies.
Cooking:
To cook, pour in small amount through serving spoon in pre-heated mustard oil . Deep fry on medium flame till it is golden pink.
Serve hot with coriander chutney and mustard sauce or rasdar aloo ki sabji (Gravy Potato)
The first that comes to the mind is the Gujarat special Dhokla. Dhokla is a light sweet salt snack made of steamed gram floor (Besan). Very popular and enjoyed in most art of the country.
Another famous complete meal is the Dal Bati Churma of Rajasthan. Its a must to try when you are in Rajasthan . Roasted Wheat flour balls (Bati) dipped in Pure Ghee along with Special rajasthani Dal and aate ka churma as the sweeet dish is just unforgettable.
Dham from HP is another meal you must try. Its a special luncheon served in a special way on community fooding or festivals in the hill state. It comprises of Rice served with different types of Dals and sabjis served one by one and ends with a sweet dish. The variety of sweet dish and even the sequence of lentils and shaks changes with the different districts and regions there.Even the preparation and serving is done piously by special people who prepare Dham.
And how can we miss the Dosas from the south. It can be, plain, masala, paneer, paper etc.etc. The south Indian Dish practically rues the entire country today.
But different from all these is the original Snacks with its own flavour from the tribal state of Jharkhand - Dhuska. we do have similar dishes in different parts of country as well and may be we are having it daily in different names on our dining table. But just a little different combination that it has makes it original and directly originating from the tribal lands.
Its a a deep fried snack of paste made from soaked parboiled rice, gram pulse (Chana Dal) and Urad Dal served with coriander chutney or Rasdar aloo sabji. Mustard Oil is used as the medium to fry.
Ingredients :
Pre Boiled Rice - 1 cup, Uard Dal ( Pulse) - 1 cup, Gram Pulse - 1 cup
Green Coriander - 50 gram , corsely chopped, Onion - 3 peices - coarsely chopped.
Green Chilli : 3 - 4 peices., Salt - as per taste, Mustard Oil : For frying.
Preparation of paste:
Soak the three separately for two to three hours in water. Remove it from water when soft. Grind in a mixer and make a paste each one separately with minimum of water.
Mix the three and beat it with spoon or whisk to make it light. Add salt, coarsely chopped onion, green coriander and green chilies.
Cooking:
To cook, pour in small amount through serving spoon in pre-heated mustard oil . Deep fry on medium flame till it is golden pink.
Serve hot with coriander chutney and mustard sauce or rasdar aloo ki sabji (Gravy Potato)
For more on this pls go to my earlier post Dhuska. Cook and Relish.
Other Cuisines on the list of A to Z so far are
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda
Other Cuisines on the list of A to Z so far are
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda
Aditya Sinha
04.04.2020
