Today we see Chhattisgarh on our Blogging Marathon journey round India, a state in Central India.
There are beliefs that Chhattisgarh takes its name from the 36 pillars of Chhatishgarhin Devi temple (chhattis means "36" and garh means "fort") or that it is the corrupted form of Chedisgarh which means Raj or "Empire of the Chedis" (Kalchuri Dynasty).
The states northern and southern parts of the state are hilly, while the central part is a fertile plain. The central part of the state lies in the fertile upper basin of the Mahanadi River and its tributaries. This area has extensive rice cultivation. The rivers make The State of Chhattisgarh is known as the rice bowl of Central India and has a rich tradition of food culture.
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaaji, chowlai bhaji, chech bhaji, kaanda bhaji, kochai patta, kohda and bohar bhaji.
Badi and Bijori are optional food categories; gulgula (bobra), bidiya, dhoodh fara, bafauli, kusli, balooshahi and khurmi fall in sweet categories.
Some famous breakfast dishes made out of rice & rice flour include fara/muthiya (rice rolls in white sauce), angakar roti, chousera roti (rice puri's),etc. One of the common meal had during the scorching summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice dipped water/dahi/buttermilk. It is mostly accompanied by pickle and raw onion. It helps maintain the water levels in the body, keeping it cool and hydrated during the hot and arid summer days.
The tribal and village population enjoys delicacy brew made of small, creamy white fruit of a local tree called Mahuwa.
During my search for cuisine from Chhattisgarh I landed on many sites but one that I kept coming back too was this one. I liked the way she has talked about Chhattisgarh and the awesome cuisine.
|Fara(Phara) Chattisgarh Cuisine|
Indian State: Chattisgarh
Recipe Source: http://chhattisgarh-recipes.jsbcom.com/
- 1 cup rice flour
- 1 ½ cups water
- 3 tblspns+¼ tsp of oil+ extra for oiling your palms
- 1 tblspn til/ sesame seeds
- 2 green chillies, crushed
- 1 tsp garlic paste+ dhania/ green coriander paste
- Boil the water with salt and ¼ tsp oil.
- Once the water boils switch off the gas and add the rice flour. Stir and set aside. The flour will be lumpy and some places you will see the rice flour. That’s okay. Cover and with a lid and set aside.
- In a kadhai/wok add the sesame seed as and roast them till reddish. Set aside in a plate to cool.
- The rice flour will now be cooler. Remove it in a plate or bowl oil your hands and make small sticks or rolls of the flour.
- Once the sticks are made, in the kadhai/wok heat oil add the til/ sesame seeds, green chillies and the garlic and coriander paste.
- Stir when you get a nice aroma add ½ cup of water check seasonings and bring to a boil.
- Once the water starts boiling add the rice sticks, cover and boil for about 5 minutes.
- After about 5 minutes open the pan and let it cook for another 2-3 minutes.
- Traditionally Fara is served garnished with dhania/ coriander leaves but my girls garnished it with tamarind chutney. Me I enjoyed it with Bimbli Pickle.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39