Bihari Receipes

Aam Jhora Ingredients

Raw mangoes 2 Roasted cumin powder 1 tsp Black salt (kala namak) 1 tsp Cold water 5 cups Plain salt to taste.

Method

Make a paste of the spices in a grinder Boil the mangoes without peeling in a cooker. Peel off the skins of mangoes. Put some cold water over the peeled mangoes. Scoop out the pulp from them by using a spoon. Remove the seeds and keep the pulp in the cold water. Put the pulp mixture in a grinder and grind to a smooth texture. Add the remaining cold water salt, black salt, cumin powder.

Stir well. You can put some ice cubes to it. Serve the drink and enjoy.

Besan (Gatte) Ki Sabzi Ingredients

Besan (Gram flour) 100gms. Onion 2 chopped Tomatoes 3 chopped Green chilies 4 chopped Ginger & Garlic paste 1Tblsp. Mustard paste tsp Turmeric powder tsp Red chili powder tsp Coriander powder tsp. Asafetida (hing) a Pinch

Cumin seed 1 tsp Carom (Ajwain) seed tsp Gram masala tsp Salt to taste Oil Water

Method

Besan, 2 green chilies, Carom, 1/8 Tblsp red chili powder and 1 Tblsp oil - mix all well. Add water into besan to make dough. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab). Put it into boiling water and boil for 10 minutes. Take out the water and cut the Besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.) Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned. Add ginger garlic paste and mustard paste heat for 1 minute. Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for2 minutes. Add turmeric powder, red chili powder, coriander powder, Salt, garam masala and 1.5 cup water and boil for 5 minutes. Now gravy is ready. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick). Serve hot with steamed rice.

Bihari Litti Ingredients

For atta (flour) dough All purpose flour 1 cup. Maida 1 cup Fat-free yogurt (dahi) 1 cup

For Filling

1 cup sattu (a special gram flour) 2 green chilies chopped 4 cloves garlic chopped 1 inch ginger chopped cup fresh dhaniya (cilantro) leaves chopped tsp. mangrella (nigella or onion seed)

1 tsp. ajwain (thyme) Juice of 1 lemon Salt to taste 2 Tblsp. mustard oil or olive oil 2 Tblsp. mircha achar masala (fillings from the red chili pickle)

Method

Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered. Mix all the filling ingredients with sattu together nicely. Add to cup water to make the stuffing moist and easy to fill. Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this. Stuff 2 to 3 tsp. sattu filling in the center of the patty and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

Urad Dal Ka Pittha Ingredients

Urad dal 250 gms, soaked overnight in water Rice flour 250 gms Ginger about 1" piece Hing (asafetida) a pinch Salt to taste Green chilies 2 chopped Hot water Idli stand

Method

Make a thick paste of urad dal in a grinder. Put green chilies and ginger, both finely chopped. Add salt and hing accordingly. Now boil 2 cups of water in a karahi (wok). When it comes to a boil, add rice flour to it. Stir it constantly with a wooden spatula until it gets a dough consistency.

Take it off the stove. While the dough is still hot, knead it with your hand to give it a smooth

Texture

Make small balls from the dough. Put some oil in your palm and give balls shape of a cup. In all the cups put the urad mixture and close them giving the shape of gujia. Now in an idli stand put all the pitthas. Cook them like idli and serve with pure ghee and tomato chutney.

Aam ka Meetha Achaar Ingredients

Raw Mango, 1 kg. Sugar 500 gms Saunf 1 tsp Methi dana 1 tsp Dry red dry chili 2Red chili powder 1 tsp Turmeric powder 1 tsp Salt to taste

Method

Wash mango, peel and cut with guthli in small shape. Add 1 tsp sugar and salt to it. Roast 4 red whole chili, 1 tsp methi, 1 tsp saunf Grind coarsely in a blender (mixie). Add this mixture into mango. Add red chili powder, turmeric to it. Boil sugar in a pan with water until it melts completely and the sugar syrup becomes 1 taar chashni and till the mango is done. Store in a tight glass jar; it will remain good for months.

Chana Dal Ki Kachori

Ingredients

Wash the soaked daal and grind it into a coarse (veryimportant) paste using little water. Mix all the ingredients listed above, except oil, to the dal paste. Make small unevenly round spheres of the daal paste and deep fry it in oil. Serve hot with tamarind chutney.

Method

2 cups Chana daal (soaked in water for 3-4 hours or overnight) 1 Onion medium (chopped finely) 1 inch Ginger (chopped finely) 7 flakes Garlic (chopped finely) 3 Green chilly (chopped finely) 1 bunch Dhania patta (chopped finely) Oil for deep frying Salt 1 tsp Powder masala 1 tsp Red chilly powder 1 tsp Dhania powder 1 tsp Jeera powder 1 tsp Haldi powder

Bihar Cuisine
Bihar, one of the largest states in India, in terms of area as well as population, is known for its association with Lord Buddha. A land-locked state, it falls mid-way between West Bengal in the east and Uttar Pradesh in the west and stands bounded by Nepal in north and by Jharkhand in south. It served as a center of power, learning and culture in ancient India and now, is regarded as a major tourist destination. Apart from its varied attractions, the state is also known for its luscious cuisine, with sweets forming a major specialty. If you want to know more about Bihari cuisine i.e. the traditional food of Bihar, make use of the information provided in the lines below.

Laddoo (Maner) When the talk is about Bihari cuisine, how can one forget the laddoo of Maner. Laddoo is the name given to a sweet-ball made that is made from gram-flour, sugar and ghee. Though you will find laddoos in every sweet shop of Bihar, the ones made in Maner, about 30 km west of Patna, are the best. Khaja (Silao) Silao village, situated about 15 km from Biharsarif and 8 km from Rajgir, is known for its ancient tradition of khaja making. A sweetmeat prepared with maida (wheat-flour), sugar and ghee, it is available in many varieties - Chandshahi, Round, Palvidar and Gandhi Topa. Amongst these, the one with rectangular shape is the most popular. Belgrami (Udwant Nagar) Belgrami is another sweet preparation of Bihar, which is made from cheese, sugar and ghee. The place in Bihar that is most famous for this sweetmeat is Udwantnagar, which falls between Arrah and Buxar. Tilkut and Anarsa (Gaya) Gaya is not only famous for its association with Lord Buddha. It is also known as the place with Tilkut and Anarsa as its specialty. While Tilkut is made from with white sesame seeds (til) and sugar, Anarsa comprises of a combination of rice flour, white sesame seeds and sugar. The Ramna Road of Gaya is the place where you should head to, for tasting these sweets. Malpua If you happen to visit Bihar anytime in the future, make sure to taste the luscious malpuas that form a specialty of the state. A malpua is prepared from a combination of maida, milk, banana, grated coconut, cashew nut, raisin, sugar, water and green cardamom, fried in ghee. Laai (Barh) Barh is a small town in Patna district that lies between Bakhtiarpur and Mokama. It is famous for Laai, a ball or cake-shape sweet that is prepared with 'Khobi' or 'Ramdana' seeds, 'khoa' and

sugar. Sonpapdi (Buxar and Munger) Sonpapdi is a sweet for which the entire state of Bihar is popular. Still, it forms a specialty of the towns of Buxar and Munger. Sonpapdi is prepared by combining sugar, gram-flour and ghee. Perukia (Chhapra) Perukia, for which Chhapra town of Bihar is famous, is a cake-like preparation. It is prepared by mixing sooji (semolina) or khoa with sugar and wrapping the mixture in thin-leaves made from a mix of maida, water and ghee. The resultant sweet is then deep fried in ghee and served. Balushahi (Runi Saidpur) Runi-Saidpur, which falls on the Muzaffarpur-Sitamarhi route, is the town that is famous for its Balushahi. The sweet comprises of a specially treated combination of maida (wheat floor) and sugar, which is cooked with ghee. Kheer Makhana (Darbhanga) If you have come to Bihar and not tasted Kheer-Makhana, then your trip is as good as incomplete. It is a sweet dish prepared with milk, sugar and makhana, considered to be a specialty of the Darbhanga region of north Bihar. Shakarpara and Thekua Shakarpara and Thekua are the sweets made from maida (wheat floor) and sugar. They are prepared only on special occasions, by straining the combination of maida and sugar in ghee. Special Bihari Food Dalpuri In context of the traditional food of Bihar, dalpuri is the first name that comes to mind. It is basically a type of bread, made of salted wheat flour, which is filled with boiled-crushed grampulse that has been fried with special spices. Though mostly a domestic preparation, it can be had in restaurants as well as from roadside-vendors. Litti - Chokha Litti is another main-course dish that forms a part of Bihari cuisine. It is nothing, but wheat flour cake that has been salted and baked. Litti is filled with sattu (fried gram flour) and some special spices and served with ghee. Baingan-ka-Bharta Baingan-ka-Bharta, though not a traditional Bihari dish, can be commonly found in the Bhojpuri speaking belt of North-Western Bihar. It basically comprises of baked Brinjal, treated with spices.

BIHARI CUISINE Bihari cuisine As traditional Bihari society is influenced by the Buddhist and Hindu values, they are predominantly vegetarians. However unlike Gujarat and other communities of the South, non-vegetarian food is quite acceptable in few traditional homes of Bihar. Some section of the Brahmins, like the Maithil Brahmins have traditionally eaten few varieties of fish. Interestingly Mutton or Goat meat is even used as Prasad in some type of pujas. like Devi puja and many Kayastha families in Bihar, who are generally considered great lovers of nonvegetarian food, are vegetarian in Bihar. There are numerous Bihari meat dishes prepared with Chicken and Mutton. Diary products are consumed frequently throughout the year, with common foods including Yoghurt known as Dahi and Buttermilk known as Mattha, ghee, lassi and butter. The staple food of Bihari food are the Bhat, dal, roti, tarkari and achar. Traditionally Mustard oil has been the main cooking medium. Khichdi, the broth of rice and lentils, seasoned with spices served with several accompaniments like curd, chutney, pickles, papads, ghee and chokha (boiled mashed potatoes & seasoned with chopped onions, green chillies) constitutes the lunch for most people of Bihar on Saturdays. Sweet delicacies - Unlike Oriya and Bengali sweets which are soaked in syrups made of sugar and are therefore wet, sweets of Bihar are mostly dry. Some of them are Laktho, Khurma, Balushahi.Anarasa, Khaja, Motichoor ka Ladoo, Kala Jamun, Kesaria Peda, Parwal ka Mithai, Khubi ka Lai, Belgrami, Tilkut, Thekua and Chena Murki. Some of them owe their origin to towns in the vicinity of Patna: Khaja from Silao Nalanda, Ladoo from Maner, Kala Jamun from Vikram, Khubi ka Lai from Barh, Tilkut arid Kesaria Peda from Gaya .balushahi from Harnaut and Chena Murki from Koelwar. Descendants of the original family members of the cooks, called halwais in the local language, have migrated to urban Patna and authentic sweet delicacies are now available in the city itself. Other traditional snacks and savouries - There are several other traditional snacks and savouries:

Pua - prepared from a mixture of powdered rice, milk, ghee (clarified butter), sugar and honey and its variant Malpua. Pittha - steam cooked, mixture of powdered rice. Chiwra - beaten rice, served with a coat of creamy curd and sugar or jaggery. Makhana (a kind of water fruit) is prepared from lotus seeds and prepared with milk and sugar. Sattu, powdered baked gram, is a high energy giving food. It is taken mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed "chapattis", locally called as "makuni roti" Litti/Choka, a fast food item that can be prepared with minimum of utensils by people on tour. It is prepared with Sattu and Wheat flour and taken with mashed potato and brinjals.

Non-vegetarian food - The distinctive Bihari flavor of the non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad who found it quite tasteful. Biharians are quite famous for their Behari Kebabs another typical Bihari non vegetarian dish. This dish was traditionally made from mutton and is eaten with Roti, Paratha (sort of pita) or boiled rice.

Receipes:

Bihari Tandoori Chicken

Ingredient Name chat masala chicken legs Coriander Powder Cumin Seed Powder garam masala pdr Ginger garlic paste kastoori methi (dry fenu greek leaves Lemon Juice oil Peppercorns pdr Red Chili Powder red color Salt turmeric Yogurt Unit to taste number tsp tsp tsp piece tsp tbsp tbsp tsp tsp tsp tsp tsp tbsp Quantity 1 6 1 1 1 1 1 1 2 1 1 1 1 1 6

Method:Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes. 2. make marination with coriander powder, cumin powder, red chilies, kastoorimethi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. 3. apply it all over the chicken, making sure to apply well between all the slits and inside 4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven, . 5. Remove from oven and serve hot, garnished with sliced onions and lime wedges.and also can be heated on griddle if serving later

Seekh Kebab
ngredient Name Chilli powder Cumin seeds (whole) Dry coriander Onions Cardamom (Black, ground large) Cardamoms (small, green, ground Fresh coriander Garam masala Garlic ginger Lamb mince Salt Unit tsp tsp tsp large large number springs tsp number stick grams tsp Quantity 1/2 1.2 1 2 1-2 2--3 2.5 1/2 5 1.5 450 1-2

Method:Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon. Take a large hand-full and make into a long kebab using the handle of a wooden spoon. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Kadai Chicken
Ingredient Name Bari ilaayachi Chhotee ilaayachi Chicken pieces chopped dhania patta. Cloves Daalchini (cinnamon ) Desi ghee Dried red chilly Garam masala powde Ginger Garlic paste Haldi powder Jeera Jeera powderOil Onion Red Chilly powder Salt Tandoori masala powder Tejpatta Water Unit tsp tsp grams tbsp tsp tsp tbsp number tsp tbsp tbsp tsp tsp cup large tsp to taste tsp number ml 1 2 1000 Quantity 1 2 500 1 4 1 1 2 1 1 1 1/2 1 3/4 2 1

Method:1. Wash the chicken thoroughly. 2. Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly. 3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes. 4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes. 5. Put the flame to minimum. 6. Put 1 tbsp desi ghee and cover the lid of the vessel. 7. Open the vessel after every 10 minutes, saute and cover again. 8. After 30 minutes, start testing whether or not the mutton is cooked. 9. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it. 10. Garnish with chopped dhania patta. 11. Add 1 tbsp desi ghee when chicken is cooked. 12. Serve warm with pulaao or garma garam pooris/ parathas/roti

Omelette Curry
Ingredient Name andoori masala powder Bari ilaayachi Chhotee ilaayachi Desi ghee Dhania patta Dhania powder Dried Red chilly Egg Garam masala powder Ginger Garlic paste Green chilly Haldi powder Jeera Jeera powder Malai ( fresh cream) Milk Mustard paste Mustard seeds Oil Red Chilly powder Salt tsp to taste 1 1 Unit tsp number number tsp bunch tsp tsp number tsp tbsp tsp tsp tsp tsp tsp cup tbsp tbsp Quantity 1 1 2 1 1 1 1 4 1 1 3 1 1/2 1 1 1/2 2 1

Tomato Water

small cup

1 2

Method:1. Beat the eggs with salt, milk, half of dhania patta and green chilly. 2. Heat oil in frying pan. 3. When the oil is hot, make omelettes with the beaten egg. 4. Put off the flame. Cut the omelettes into 1 inch squares. 5. Heat the oil, and put tadka ingredients. 6. When the jeera begins to splutter, add whole garam masala. 7. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and saute for 2 minutes. 8. Add the tomato and saute everything for 2 minutes. 9. Now add the egg squares. 10. Put desi ghee and boiled water to the subzi. 11. Bring it to boil. Put off the flame. 12. Add malaai and stir. 13. Garnish with some dhania patta. 14. Serve warm with rice or garma garam pooris.

Mutton Kaleji Fry

Ingredient Name Bari ilaayachi Chhotee ilaayachi Chopped dhania patta Daalchini (cinnamon ) Desi ghee Dhania powder Dried red chilly Garam masala powder Ginger Garlic paste Haldi powder Jeera Unit number tsp tbsp pinch tsp tbsp number tsp tbsp tsp tsp Quantity 1 1 1 1 1 1 2 1 1/2 1 1/2

Jeera powderMutton liver piece Oil Onion Red Chilly powderSalt Tandoori masala powder Tejpatta Tomato

tsp grams tbsp small tsp to taste tbsp number small

1 500 8 2 1

1 2 1

Method:1. Wash the mutton liver thoroughly. 2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. 3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes. 4. Add ginger garlic paste and saute everything for 2 minutes. 5. Add powdered masalas (except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes. 6. Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame. 7. Open the vessel, saute and put garam masala powder. 8. Cover the lid. 9. Allow to cook for 5 minutes on slow flame. 10. Garnish with chopped dhania patta. 11. Serve warm with garma garam pooris/ parathas/roti

Keema Matar
Ingredient Name Dhania patta Unit bunch Quantity 1

Dhania powderDried red chillyGaram masala powder Ginger Garlic paste goat meat Haldi powder Haldi powder Jeera Jeera Jeera powder Matar (green peas) Oil Onion Red Chilly powder Red Chilly powderSalt Tandoori masala powder Water

tsp tbsp tsp tbsp grams tsp tsp tsp tsp tsp grams to taste large tsp tsp to taste tsp ml

1 2 1 1 500 1 1 1/2 1/2 1 200

2 1/2 1

1 1000

Method:1. In a pressure cooker, heat oil. 2. Put jeera, tejpatta, dried red chilly in it. 3. When jeera begins to splutter, add onion to it and fry it till golden brown. 4. Add ginger garlic paste. 5. Saute for 2 minutes. 6. Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil. 7. Add keema to it and saute for 5 minutes. Add

salt. 8. Pressure cook on high till the cooker whistles. 9. Then reduce flame and cook for 18 minutes. 10. Let the pressure cooker cool on its own. 11. Put oil in a karaahi. 12. Add jeera, when jeera begins to splutter, add matar. 13. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. 14. Let the matar cook on slow flame for 7 minutes. 15. Put off the flame. 16. Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. 17. Put off the flame. Garnish with chopped dhania patta. 18. Serve with steaming rice or chapaatis.

Mutton Biryani
Ingredient Name Bari ilaayachi Biryani masala powder Boiling Water Chhotee ilaayachi Chopped Ginger- garlic Chopped green chilly Curd Daalchini dhania patta Dried red chilly Garlic Green chilly Haldi powder Jeera Jeera powder Kesar Unit number tsp cup number tsp tsp cup pinch tbsp tbsp piece number tsp tsp tsp pinch Quantity 1 1 1 2 1 1 1 1 1 2 12 4 1 1/2 1 1

Lemon juice Mutton pieces Oil Onion Raw papaya Red Chilly powder Red Chilly powder Tejpatta warm milk

tsp grams cup large piece tsp tsp number tbsp

1 500 3--4 4 1 1 1 2 2

Method:1. Mix all the ingredients shown for marinade and keep in refrigerator for 2-3 hrs or overnight. 2. Put enough oil in the pressure cooker for deep frying of onion. 3. Deep fry it till golden brown. 4. Drain out the onion from oil. Divide into 2 parts. 5. Heat the oil in pressure cooker, put jeera, tejpatta, and dried red chilly in it. 6. When jeera begins to splutter, add the marinated mutton in the pressure cooker. 7. Crumble one part of fried onion and add to the mutton in pressure cooker. 8. Put haldi powder and raw papaya. 9. Saute for 1 minute. 10. Put 1 cup water and close pressure cooker. 11. Cook on high till the first whistle and then reduce flame to slow and cook further for 18 minutes. 12. Let the pressure cooker cool on its own, then open it. 13. Evaporate the excess water from mutton. 14. Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2). 15. When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage. 16. Drain off water from rice by putting in a colander. 17. In a big degchi, put half of the cooked mutton. 18. Over it put half of the rice, another layer of mutton and then the leftover rice. 19. Garnish: spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 -4 lines of kesar over the rice. 20. Put a tight fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes. 21. On the serving table, open the lid of degchi. 22. Turn over rice and mutton to mix well. This must be done before the people who are to consume the biryaani ! 23. Serve with raita.