Happy Bihu 2022: Mouthwatering traditional dishes to must try at home
The Bihu festival has come, and people from all around the country have begun to prepare for the occasion. When it comes to festivals, the first thing that springs to mind is diverse cuisines to enjoy delicious food during any festival or occasion.
Bihu is also known as the festival of Bohag Bihu. The festival is celebrated on April 14 every year, and it lasts for almost seven days. There is a total of three types of Bihu festivals in a year that is celebrated by the people, especially the Assamese community.
Each one commemorates one unique season in the agricultural calendar. These are Rongaali Bihu or Bohag Bihu in April, Kati Bihu or Kongaali Bihu in October, and Magh Bihu or Bhogaali Bihu in November. However, Bohag Bihu is the most important which falls in April.
We have curated some of the famous Dishes that must try at this Bohag Bihu festival:
Gila Pitha is one of the primary dishes that is served at the Bihu celebration, and it is cooked in nearly every home. For this recipe, start making the dough wet, combine rice flour, jaggery, sticky rice, and orange peel, and set it overnight. The next day, add baking powder to the batter and form little oval-shaped balls, which you will deep fry in mustard oil.
Read Also: Happy Bohag Bihu 2022: Wishes, greetings, and quotes to greet family, friends
Laai Xaak Khar Pitha Guri Di:
In a small amount of oil, fry the garlic until it turns light brown. Stir in the chopped Rai herbs, chili powder, and ginger-garlic paste. Wait for the water to evaporate. Add alkaline Khar, salt, and chopped Arbi that has been cooked. Stir everything together thoroughly. Toss in the rice and mustard pastes. To make gravy, add water as needed. Add some raw mustard oil before turning off the heat for a spicy flavor.
Bora Saulor Aroiya Pitha:
To make Bora Saulor Aroiya Pitha, first, wash and dry the Bora Saul or Thai Sticky rice, then drain the water and grind the wet rice. Combine the shredded coconut and sugar in a small saucepan and cook over low heat until the coconut binds and the sugar melts. Spread the rice powder in a circular pattern on a Tawa and top with the coconut. Fold the pitha and press one side with a clean towel to prevent the fold from opening.
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