BM # 39
Day : 12
Jharkhand has been carved out of Bihar and so its cuisine is quite similar to that of Bihar. On the 11th day we are cooking from Jharkhand.
Rice, Daal, Tarkari, Bhujia is their main meal. Generally they have a vegetarian meal, but they have some non veg delicacies too.
Mustard oil is the main medium of cooking.Paanch Phutana or Paanch Poran which is a spice mix is generally used to season the various vegetables. The name Paanch is for the number five . This is a mix of five spices, mustard, cumin, fennel, fenugreek and nigella seeds.This spice mix gives a new dimension to the dishes .
The people of Jharkhand are fond of pickles and chutneys.They also relish snacks like Pakodas, chaats, Gup Chup, This is another name given to our famous Paani Poori.
They are also fond of sweets like Kheers, Balu shahi, Jalebi, Peda .
While cooking from this state I had asked my mom’s house boy as to what they eat in Jharkhand, since he is from there. He is from the tribal part so suggested a pitha. So here I am with a Pitha recipe from this state.I made Daal Pitha, and used Urad daal as the stuffing.
1 cup rice flour
Warm water for binding the flour
Bind the rice flour using warm water.
Cover and leave it to rest for 10 – 15 minutes.
1 cup urad daal
1 tsp paanch poran
1 tsp green chilly, finely chopped
Salt to taste
Coriander leaves, finely chopped
Soak urad daal for 2-3 hours.
Using a non stick pan, heat 2 tbsp oil.
Add the paanch poran and green chilly.
Add the ground daal.
Roast the daal till there is no stickiness.
Add salt and coriander leaves.
How to go about
Make small balls from the dough.
Roll them to a disc of 3’’.
Place the stuffing in th center and bring the sides together.
This shall form a semi circle.
Place a pot of water to boil.
Slowly add the prepared pithas in the boiling water.
Let them cook for 10 – 15 minutes.
Remove with a slotted spoon.
Heat oil in a non stick pan.
Add cumin seeds .
Add the pithas.
Toss well and serve .
Alternately one can fry these pithas too.