GODILA
Ingredients:
- Red Chickpea (Lal Chana) – 500 grms soaked overnight
- Onion- 100 grm (finely chopped)
- Garlic paste – 2 tsp
- Ginger paste – 1tsp
- Tomato- 1 (finely chopped)
- Lemon -1
- Coriander leaves- 2tbsp
- Green Chilli – 1 finely chopped
- Cumin seed – 1tsp
- Bay Leaf- 2
- Cinnamon stick – 1
- Coriander seed – 1tsp
- Green cardamom – 2
- Black cardamom – 1
- Black peppercorn- 4-5
- Turmeric powder- 1/2tsp
- Kashmiri red chili powder- 1/2tsp
- Coriander powder- 1/2 tsp
- Garam masala powder- 1/2tsp
- Fresh cream – 3tbsp
- Clarified butter (Ghee) – 5 tbsp
- Salt to taste
Method:
- Boil the chickpeas in a pressure cooker with water, turmeric powder, and salt until 3 whistles. After the pressure comes out, drain the excess water in a vessel and store it. Do not throw the water.
- Once the chickpea cools, grind it in a mixture to a coarse paste, adding water. Now, in a pressure cooker, add ghee once heated, add cumin seed, cinnamon stick, peppercorn, bay leaf, black cardamom,
Crushed green cardamom and crushed coriander seeds, once tampered, add the onions once brown,
add ginger garlic paste, then tomato, and fry for 2 mins. - Now add turmeric powder, Kashmiri chili, coriander powder, and slit green chilies. Mix well and add the chickpea mince, and let it cook for 5 minutes on low heat with the top lid. After that, add 2 cups of drained water and cover the lid, and give 4-5 whistles. Let the pressure come out on its own.
- Serve hot in a bowl, garnished with coriander leaves.
DHUSKA
Ingredients:
- Basmati rice – 2 cups (soaked for 4 hours)
- Chana dal – 1 cup (soaked for 4 hours)
- Green chili – 4 finely chopped
- Coriander leaves – handful (finely chopped)
- Turmeric powder – ½ tsp
- Garlic paste – 1 tsp
- Ginger – 1tsp finely chopped
- Onion – 1 finely chopped
- Salt to taste
- 1/3 cup water
Method:
- Grind soaked rice and chana with green chili, garlic, ginger, and very little water. Batter should not be very thick or too runny.
- Add turmeric and salt to it. Heat oil in a pan. Oil should not be very hot.
- Take a round spoon and scoop the batter slowly into the pan, flip, and fry both sides until they turn crispy. Serve hot with amla chutney.
- In Bihar, we traditionally serve this with mutton gravy, especially during the Holi festival.
KHATTA MEETHA KOHRA
Sweet & Tangy Yellow Pumpkin
Ingredients
- Kohra (yellow pumpkin) – 500 grams, peeled and cut into cubes
- Mustard oil – 2 tbsp
- Methi seeds (fenugreek) – ½ tsp
- Dry red chili – 1
- Hing (asafetida) – a pinch
- Haldi (turmeric powder) – ¼ tsp
- Salt – to taste (Preferably black salt)
- Jaggery (Gud Khajur Wali) – 50 grams (adjust to taste)
- Tamarind pulp – 1 tbsp
- Water – ¼ to ½ cup (If required)
Method:
- In a kadhai, heat mustard oil till it begins to smoke slightly. Lower the flame.
- Add Methi seeds and let them crackle. Add dry red chili (if using) and a pinch of Hing.
- Add the diced kohra and mix well. Stir in Haldi and salt.
- Cover with a lid, and let the pumpkin cook on a low flame till soft. Stir occasionally. If required, add a little water.
- Once the pumpkin is cooked and slightly mushy then add tamarind pulp and jaggery. Cook for a few more minutes till the flavors come together in a sweet and tangy harmony.
- Taste and adjust the khatta Metha balance. Serve hot with puris, sattu paratha.
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