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How to Cook Tasty Bihari lunch

Bihari lunch. Hope you people will love watching this video. Hi, beautiful welcome to my channel. I hope u all are doing well.

Bihari lunch Dishes From Bihar Cuisine That You Absolutely Shouldn't Miss! Sattu or fried gram flour forms a distinctive element of Bihari food and cuisine. Bihari cuisine is predominantly inclined to values of vegetarianism and influenced by North and East Indian cuisines. You can have Bihari lunch using 96 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Bihari lunch

  1. Prepare For of Arhar ki tadka dal:.
  2. It’s 1 cup of Arhar dal/toor dal -.
  3. It’s 2.5 cup of Water.
  4. Prepare to taste of Salt.
  5. It’s 1/4 tsp of Turmeric powder.
  6. You need For of tempering:.
  7. It’s 1 of Finely chopped onion.
  8. You need 1 of Finely chopped tomato.
  9. Prepare 1/4 tsp of Finely chopped ginger.
  10. It’s 1/4 tsp of Finely chopped green chilli.
  11. You need 2 tbsp of Finely chopped coriander leaves.
  12. Prepare 1/2 tsp of Red chilli powder.
  13. Prepare 1/4 tsp of Cumin seeds.
  14. It’s 1/4 tsp of Asafoetida.
  15. Prepare 2 tbsp of Clarified butter.
  16. Prepare 1 tbsp of Coriander leaves.
  17. Prepare For of Aloo baingan ki subji:.
  18. Prepare 1 of Aloo/potato.
  19. It’s 2 of Baingan /eggplant.
  20. You need 1 tsp of Red chilli powder.
  21. You need 1 tsp of Turmeric powder.
  22. Prepare 1 tsp of Garlic paste.
  23. Prepare 1/2 tsp of Panchphoran.
  24. It’s 1 pinch of Asafoetida.
  25. It’s to taste of Salt.
  26. Prepare 2 tbsp of Oil.
  27. You need 1 of Tomato.
  28. It’s Handful of Chopped coriander leaves for garnish.
  29. It’s For of Aloo gobi our matar ki subji:.
  30. You need 1/2 kg of Cauliflower or gobi – florets.
  31. You need 6 of Potato or aloo.
  32. You need 1 of Chopped onion.
  33. You need 2 of Chopped green chillies.
  34. It’s 1/2 tsp of Turmeric powder.
  35. Prepare 1 tsp of Coriander powder.
  36. It’s 1 tsp of Red chilli powder.
  37. It’s 1 tsp of Ginger garlic paste.
  38. Prepare 1 of Chopped tomato.
  39. It’s 2 tbsp of Oil.
  40. You need 1 pinch of Cumin seeds.
  41. You need 1 pinch of Garam masala.
  42. It’s to taste of Salt.
  43. Prepare 1 tbsp of Chopped coriander leaves.
  44. It’s For of aloo tamator ki subji;.
  45. You need 4 of Medium sized potatoes.
  46. It’s 2 of Chopped tomatoes.
  47. It’s 1 tsp of Red chilli powder.
  48. You need 1/2 tsp of Turmeric powder.
  49. You need 1 tsp of Mustard seeds.
  50. You need 1/2 tsp of Cumin seeds.
  51. You need 3-4 of Garlic cloves.
  52. You need 1/4 tsp of Fenugreek seeds.
  53. You need to taste of Salt.
  54. You need 2 tbsp of Oil.
  55. You need 1 tbsp of Coriander leaves.
  56. Prepare For of Aloo ka pakora:.
  57. You need 4 of Potatoes.
  58. You need 1/2 cup of Gram flour.
  59. It’s 1/2 cup of Rice flour.
  60. You need 1_2 tsp of Red chilli powder.
  61. You need 1/2 tsp of Turmeric powder.
  62. Prepare to taste of Salt.
  63. Prepare As required of Oil – for frying.
  64. You need As per taste of green coriander chutney.
  65. You need 1 bowl of Chopped green garlic.
  66. Prepare 1/2 bowl of Chopped coriander leaves.
  67. It’s 4-5 of Chopped green chillies.
  68. You need 1 tsp of Lemon juice.
  69. It’s 3-4 drops of Mustard oil.
  70. Prepare As per taste of Salt.
  71. Prepare For of imli ka meetha achar:.
  72. You need 100 gms of Tamarind.
  73. Prepare 250 gms of Gud/jaggery.
  74. It’s 1 tsp of Black salt.
  75. Prepare 2 of Whole red chillies.
  76. It’s 1 tbsp of Cumin seeds.
  77. It’s 1/2 tsp of Fenugreek seeds.
  78. Prepare 2 tbsp of Mustard oil.
  79. It’s 2 tbsp of Vinegar.
  80. Prepare For of rasgulla:.
  81. You need 5 cups of Milk.
  82. Prepare 1 cup of Sugar.
  83. It’s 3 cups of Water.
  84. It’s 2 tbsp of Lemon juice.
  85. It’s 1/4 tsp of Cardamom powder.
  86. Prepare For of Chapati:.
  87. It’s 1 cup of Wheat flour.
  88. It’s 1/4 cup of Water.
  89. Prepare For of puri:.
  90. You need 1 cup of Wheat flour.
  91. Prepare 1 cup of All purpose flour.
  92. You need 1/4 tsp of Carom seeds.
  93. It’s 1/4 tsp of Onion seeds.
  94. Prepare 1 pinch of Salt.
  95. Prepare 2 tbsp of Clarified butter.
  96. It’s As required of Oil – for frying.

Use of Dahi and other dairy products in their everyday meal can be predominantly..with Baingan and Tomato Choka Bihari Lunch Routine Bihari Special Litti Chokha Indian Mom's Breakfast to Lunch Routine канала Deep's All in One. Bihari cuisine (Hindi: बिहारी खाना, Urdu: بِہاری کھانا‎) is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji.

Bihari lunch step by step

  1. 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..
  2. 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..
  3. 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..
  4. Then cover with a lid and simmer the gas till the veggies are cooked..
  5. 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..
  6. 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..
  7. After one whistle simmer the flame for five mins Once cooled,open the lid and add salt and mix well. Garnish with coriander leaves..
  8. 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..
  9. 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..
  10. 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..
  11. 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..
  12. 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.
  13. .
  14. 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…
  15. 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..
  16. 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..
  17. 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..
  18. 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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