what to eat in jharkhand
. People of Jharkhand has a fascination for varieties of desserts. They prepare desserts like gajar ka halwa, gujia, kheer, curd and many such things. But the chart is topped by Mitha Khaja.In Jharkhand almost each and every household prepares Mitha Khaja and exchanges them with their relatives and close acquaintances, specially in festive seasons. In Jharkhand, Mitha Khaja has become the part and parcel of Diwali.
. Til Barfi is one of those yummy desserts that is exclusively prepared during the time of Makar Sankranti. The state of Jharkhand as well as Maharashtra take great pride in Til Barfi as one of its most scrumptious and nutritive delicacies. Til Barfi in Jharkhand, is also prepared during other occasions as well. One thing is for sure, after getting a taste of this mind-boggling delicacy called Til Barfi of Jharkhand, you will be left with a desire
. Pittha is a delicious dish almost all over India. The neighboring states of Jharkhand, namely West Bengal and Orissa also relishes this delicacy. But pitthas of Jharkhand have a charm of their own and the side dishes to pitthas prepared in Jharkhand enriches the taste of pitthas all the more.
. A samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney. With its origins in Uttar Pradesh, they are a popular
. Bonda is a typical South Indian snack that has various sweet and spicy versions of it at different regions.
. A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus; hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. T
. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the worlds human population, especially in Asia. It is the grain with the second-highest worldwide production, after corn, Oryza sativa with small wind pollinated flowers Since a large portion of maize crops are grown for purposes other than human consumption, rice i
. Jharkhand cuisine holds the testimony of the culture of the state. Jharkhand is prevalent with religious-minded people, the majority being the followers of Buddhism. So vegetarian dishes dominate the culinary art in Jharkhand, Sattu being the staple ingredient of the foods. Bihari Litti is one of the famous foods in Jharkhand. Bihari Litti is usually eaten with Youghurt, Baigan Bharta, Alu bharta, and Papad.
. This is made using slices of Brinjal. The brinjal slices are marinated with spices and salt. This is then dipped into a thin paste of besan and fried in mustard oil.
. A delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies.
. Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in th
. Kofta (see section Name for other names) is an Iranian, Middle Eastern, Indian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. They are often shaped into meatbal
. Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi c?? (tasting, a delicacy), from c??n? (to lick), from Prakrit ca??ei (to devour with relish, eat noisily).
. The Panipuri , pani ke bataashe, Marathi: term used in Western India, phuchkainox is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into ones mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Luckno
. Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the wo
. Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours be
. Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pa
. Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices.
. The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21
. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differ
. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
. is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah.
. Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.
. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are pre
. Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. Origin of Peda may be credited to the
. Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A ku
. It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Beng
. beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions.
. This is a traditional and authentic bharwa karela recipe from Uttar Pradesh.We follow this same recipe from generations in my community and my household. Addition of raw mangoes and fennel powder make it different and special .Try this you will surely love this.
. Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, lassi is served along with it.
. i often make different type of parathas at home but many of these paratha recipes are not posted on blog. so i have decided to post these paratha recipes one by one.parathas can be had for breakfast or a quick brunch or lunch. accompanied with a side vegetable dish or raita these parathas make for a complete meal.as far as onion paratha is concerned it is very easy to make. on top of it, onions are easily available in any kitchen and more so in a