Herbal dishes of Chhattisgarh, India ; I Tikhur Burfi
Herbal dishes of Chhattisgarh, India ; I Tikhur Burfi
http://www.pankajoudhia.com/RA1.pdf
Research Note - Pankaj Oudhia © 2001,2002,2003 Pankaj Oudhia - All Rights Reserved
Tikhur (Curcuma angustifolia ; family Zingiberaceae) grows wild in Chhattisgarh. It is also under cultivation as medicinal crop in many parts of the state. Its rhizomes are source of starch. The natives prepare many herbal dishes using the rhizomes. Tikhur Burfi is among most popular dishes. It s used specially in fast (Vrata, Upwas). According to the natives, Tikhur Burfi removes extra heat from body and develops resistance against common diseases. Most of the natives eat it just for taste. In trible belts of Chhattisgarh, rich in natural population of Tikhur, the natives prefer its dishes in hot summer. Since childhood, I am fan of Tikhur Burfi. In present article I am describing the method of Burfi preparation, I have noted from my mother's diary. In different parts of the state, many similar methods with slight variations are adopted. The natives living in forest areas, collect the root powder directly from the fields but in urban areas the natives are dependent on local shops where Tikhur is easily available. Material Required :- 250gms. Tikhur powder, 500gms sugar, Two glasses of water, four glasses of milk, Chironji (Buchanania lanzan) seeds. Method of Preparation :- At evening, the Tikhur powder is mixed in water. When powder settles in bottom and remaining water is thrown. This procedure repeated atleast four to five times. At last the powder is kept with water whole night. Next day this solution is filtered using Muslin (Mulmul or Sooti Kapda) cloth. After filter, the solution is kept as such. When powder settles down, again the water is thrown. Add two glasses of water, sugar, four glasses of milk and Chironji seeds in the powder (aqueous) and mix it properly. Now put the mixture on low flame and keep stirring it. When the sound of 'Phat-Phat' starts and the air starts coming out in form of bubbles from the mixture, the cooking is stopped. This paste is spread uniformly in plates and cut into small pieces and after cooling, it is served. The rich natives add more dry fruits in this preparation to make it more delicious and nutritive. I am describing the botany of Tikhur in short. According to reference literatures, the palmate or horizontal tubers are particularly straight and often near a foot long; they run deep in the earth and far. Its inward colour, as well as that of the others, is a very pale ochraceous yellow, almost pure white. Pendulous tubers numerous, oblong, inwardly pearl white. Leaves broad, lanceolate, uniformly green, about two feet long, whole height of the plant from 3 to 4 feet. Spikes lateral, the inferior fertile portion not longer than the rosy coma. Flowers the length of the bracts, exterior border slightly tinged with pink, inner yellow. Tikhur is also known as East Indian Arrow-root.
http://www.pankajoudhia.com/RA1.pdf
Research Note - Pankaj Oudhia © 2001,2002,2003 Pankaj Oudhia - All Rights Reserved
Tikhur (Curcuma angustifolia ; family Zingiberaceae) grows wild in Chhattisgarh. It is also under cultivation as medicinal crop in many parts of the state. Its rhizomes are source of starch. The natives prepare many herbal dishes using the rhizomes. Tikhur Burfi is among most popular dishes. It s used specially in fast (Vrata, Upwas). According to the natives, Tikhur Burfi removes extra heat from body and develops resistance against common diseases. Most of the natives eat it just for taste. In trible belts of Chhattisgarh, rich in natural population of Tikhur, the natives prefer its dishes in hot summer. Since childhood, I am fan of Tikhur Burfi. In present article I am describing the method of Burfi preparation, I have noted from my mother's diary. In different parts of the state, many similar methods with slight variations are adopted. The natives living in forest areas, collect the root powder directly from the fields but in urban areas the natives are dependent on local shops where Tikhur is easily available. Material Required :- 250gms. Tikhur powder, 500gms sugar, Two glasses of water, four glasses of milk, Chironji (Buchanania lanzan) seeds. Method of Preparation :- At evening, the Tikhur powder is mixed in water. When powder settles in bottom and remaining water is thrown. This procedure repeated atleast four to five times. At last the powder is kept with water whole night. Next day this solution is filtered using Muslin (Mulmul or Sooti Kapda) cloth. After filter, the solution is kept as such. When powder settles down, again the water is thrown. Add two glasses of water, sugar, four glasses of milk and Chironji seeds in the powder (aqueous) and mix it properly. Now put the mixture on low flame and keep stirring it. When the sound of 'Phat-Phat' starts and the air starts coming out in form of bubbles from the mixture, the cooking is stopped. This paste is spread uniformly in plates and cut into small pieces and after cooling, it is served. The rich natives add more dry fruits in this preparation to make it more delicious and nutritive. I am describing the botany of Tikhur in short. According to reference literatures, the palmate or horizontal tubers are particularly straight and often near a foot long; they run deep in the earth and far. Its inward colour, as well as that of the others, is a very pale ochraceous yellow, almost pure white. Pendulous tubers numerous, oblong, inwardly pearl white. Leaves broad, lanceolate, uniformly green, about two feet long, whole height of the plant from 3 to 4 feet. Spikes lateral, the inferior fertile portion not longer than the rosy coma. Flowers the length of the bracts, exterior border slightly tinged with pink, inner yellow. Tikhur is also known as East Indian Arrow-root.
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