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We hope you got benefit from reading it, now let’s go back to bihari lunch recipe. You can have bihari lunch using 96 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to cook Bihari lunch:
- Prepare For Arhar ki tadka dal:
- Use 1 cup Arhar dal/toor dal -
- Get 2.5 cup Water
- Prepare to taste Salt
- Use 1/4 tsp Turmeric powder
- Use For tempering:
- Prepare 1 Finely chopped onion
- Get 1 Finely chopped tomato
- Get 1/4 tsp Finely chopped ginger
- Provide 1/4 tsp Finely chopped green chilli
- Take 2 tbsp Finely chopped coriander leaves
- Use 1/2 tsp Red chilli powder
- Get 1/4 tsp Cumin seeds
- Provide 1/4 tsp Asafoetida
- Prepare 2 tbsp Clarified butter
- Take 1 tbsp Coriander leaves
- Get For Aloo baingan ki subji:
- Provide 1 Aloo/potato
- You need 2 Baingan /eggplant
- Provide 1 tsp Red chilli powder
- Take 1 tsp Turmeric powder
- Get 1 tsp Garlic paste
- Get 1/2 tsp Panchphoran
- Provide 1 pinch Asafoetida
- Provide to taste Salt
- Prepare 2 tbsp Oil
- Prepare 1 Tomato
- Take Handful Chopped coriander leaves for garnish
- Get For Aloo gobi our matar ki subji:
- Prepare 1/2 kg Cauliflower or gobi - florets
- Take 6 Potato or aloo
- You need 1 Chopped onion
- Get 2 Chopped green chillies
- Prepare 1/2 tsp Turmeric powder
- Take 1 tsp Coriander powder
- Prepare 1 tsp Red chilli powder
- Take 1 tsp Ginger garlic paste
- Use 1 Chopped tomato
- Take 2 tbsp Oil
- Use 1 pinch Cumin seeds
- Take 1 pinch Garam masala
- Provide to taste Salt
- Get 1 tbsp Chopped coriander leaves
- Prepare For aloo tamator ki subji;
- Use 4 Medium sized potatoes
- Get 2 Chopped tomatoes
- You need 1 tsp Red chilli powder
- Use 1/2 tsp Turmeric powder
- Take 1 tsp Mustard seeds
- Prepare 1/2 tsp Cumin seeds
- You need 3-4 Garlic cloves
- Take 1/4 tsp Fenugreek seeds
- Get to taste Salt
- Use 2 tbsp Oil
- Prepare 1 tbsp Coriander leaves
- You need For Aloo ka pakora:
- Provide 4 Potatoes
- Use 1/2 cup Gram flour
- Prepare 1/2 cup Rice flour
- Prepare 1_2 tsp Red chilli powder
- Take 1/2 tsp Turmeric powder
- Prepare to taste Salt
- Provide As required Oil - for frying
- Use As per taste green coriander chutney
- Get 1 bowl Chopped green garlic
- Prepare 1/2 bowl Chopped coriander leaves
- Prepare 4-5 Chopped green chillies
- Get 1 tsp Lemon juice
- You need 3-4 drops Mustard oil
- You need As per taste Salt
- Use For imli ka meetha achar:
- Take 100 gms Tamarind
- Prepare 250 gms Gud/jaggery
- Get 1 tsp Black salt
- You need 2 Whole red chillies
- You need 1 tbsp Cumin seeds
- Get 1/2 tsp Fenugreek seeds
- Take 2 tbsp Mustard oil
- Use 2 tbsp Vinegar
- You need For rasgulla:
- Take 5 cups Milk
- Provide 1 cup Sugar
- You need 3 cups Water
- Use 2 tbsp Lemon juice
- Get 1/4 tsp Cardamom powder
- You need For Chapati:
- Get 1 cup Wheat flour
- Get 1/4 cup Water
- Get For puri:
- Prepare 1 cup Wheat flour
- Use 1 cup All purpose flour
- Take 1/4 tsp Carom seeds
- Use 1/4 tsp Onion seeds
- Use 1 pinch Salt
- Provide 2 tbsp Clarified butter
- You need As required Oil - for frying
Instructions to make Bihari lunch:
- For toor dal, soak toor dal for two hours. - Pressure cook toor dal with salt, turmeric powder and 2.5 cups of water. - After 3 - 4 whistles turn off the flame. - Heat clarified butter in a pan. - Add asafoetida and cumin seeds to crackle. - Add onion and ginger and saute till transparent. - Add tomato, green chilli and red chilli powder and coriander leaves and cook for one to two mins.
- For aloo baingan subji, Wash and peel the potato and cut into four pieces. - Wash and cut the baingan into small pieces. - Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle. Add potato, baingan tomato and all the spices and half cup of water and steam it. When the pressure cooker release the whistle, turn off the flame. After some time we open the cooker lid. Add salt and mix well. - Garnish with coriander leaves.
- For aloo gobhi ki subji, Heat oil in a pan fry the cauliflower florets and strain in a paper napkin. - Again heat oil in the same pan add cumin seeds to crackle. Add onion and fry till light brown. Add ginger, garlic paste, all the spices, tomato and add some water and saute for 4-5 minutes in medium flame. - Fry the spices till oil starts to leave the sides. Add cauliflower florets, potato and saute for two to three mins. Add 1 cup of water, salt and boil it.
- Then cover with a lid and simmer the gas till the veggies are cooked.
- For aloo tamatar ki subji, Wash and peel the potatoes and cut into four pieces - Heat oil in a pressure cooker,add fenugreek seeds to crackle. - Add potatoes and saute for one mins, now add red chilli powder and turmeric powder and saute for 5 to 6 mins.
- Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste. - Add this mustard seeds paste in the pressure cooker and saute for one min and now add tomato and mix well. - Add one cup of water for gravy and pressure cook on medium flame.
- After one whistle simmer the flame for five mins - Once cooled,open the lid and add salt and mix well. - Garnish with coriander leaves.
- For aloo pakora, Peel and wash the potatoes. - Cut the potatoes into thin slices. - Mix the dry ingredients with gram flour and rice flour and make a smooth batter with the help of water. - Heat the oil in a pan. - Dip the potatoes slices into the batter. - Coat them well. - Deep fry the pakora till golden and crispy.
- For coriander leaves chutney, Wash and chop the green garlic, green coriander leaves and green chilli. - In a blender add all the ingredients except oil and blend it. - To make a smooth consistency - Add mustard oil and mix well.
- Add jaggery in slow flame, when jaggery melt add tamarind and cook in a slow flame. - Add roasted powder and black salt in the tamarind pickle. - Cook for ten mins, when it gets thick turn off the flame. - Add vinegar and mix well.
- For imli ka meetha aachar, Soak tamarind in warm water for half an hour. - Dry roast the whole red chilli, cumin seeds and fenugreek seeds. - Once cooled to make a coarse powder. - Heat mustard oil in a pan.
- Strain the milk in a muslin cloth and wash in freshwater for 2 - 3 times. - Hung the paneer / cottage cheese in a muslin cloth for half an hour. - Now we get soft paneer/cottage cheese. - We mash the paneer / cottage cheese very well and make soft and smooth dough
- For rasgulla, Boil milk in a heavy bottom vessel. - Once boiled switch off the flame. - Add lemon juice and cover the milk. - After a few mins, milk is fully curdled..
- Divide the dough into equal size balls. - Roll each ball between your palms. - All the balls are made in the same way. - Now we take a pan and add one cup of sugar, three cups of water, cardamom powder and bring to boil - Once boiled add paneer balls and cover the lid - Simmer the flame for 15 mins then turn off the flame. - Once cooled, we open the lid. - Rasgulla should be floating on the syrup and its size should be double.
- For chapati, Take wheat flour,. - Make a soft dough with the help of little water. - Cover with a muslin cloth and keep aside for 30 mins. - Divide the dough into lemon size balls. - Now roll this using rolling pin to make thin roti. - Heat tawa and make chapati.
- For puri,Take a large bowl add all above listed ingredients. - With the help of chilled water to make a dough. - Keep aside for thirty mins. - Divide the dough into balls and roll it. - Heat enough oil in a pan. - Deep fry the puri in hot oil until golden and crispy.
- For bhaat,Bhaat or steamed rice - Wash the rice and soak for half an hour. - Take rice cooker add the rice with two cups of water. - After ten mins turn off.
UNSEEN BIHARI Food Series I TRADITIONAL and RUSTIC Food of BLISSFUL BIHAR. jitiya paran me kya bnaye/traditional Bihari Thali/complete lunch menu. Restaurants in Bihari: Get to know about famous places to eat and get delicious local food in Bihari. Get well versed with cuisines and budgets to enjoy Bihari like a local. This grilled North Indian Bihari kabab with piping hot naan is made with marinated kabab seen in Kolkata. It is a traditional Bihari cuisine that every Bihar loves to have.
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