Bihari Bhindi

In Bihar Okra is mostly prepared as a gravied vegetable and served for lunch or dinner. If the Okra is cooked without water then its called bhindi ki bhujia. Try this Bihari style of Okra where mustard is the predominant flavour. Here is the recipe:-

 

Ingredients

Bhindi(Okhra)- 1/2 kg

Onion- 1 medium chopped finely

Mustard Oil - 4 tbspn

Masala-

Yellow whole mustard (Sarso)- 2 tblspn

Cumin whole (Jeera) 1/4 tspn

Peppercorns (Gol mirchi) 15-20

Red Chillies dried - 3/4

Tomato - 1 medium

Tadka-

Paanch Foran - a pinch

Turmeric powder - 1/2 tspn

Salt - to taste

 

Garnish

Tomato - 1 small

Green Chillies - 1

Method -

• 
  
  Grind all the ingredients under the "Masala" using very little water.
• 
  
  Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
• 
  
  Heat mustard oil to smoking point.
• Add paanchforan and let it crackle.
• Add to it chopped onion. Saute and let it brown.

• 
  
  Add to this Okhra. Saute till browned.
• 
  
  Add in the prepared masala paste.
• 
  
  Add turmeric powder and mix well.
• 
  
  Add salt and mix well. Bhuno (Saute) it well.
• 
  
  Add water about 300 ml.
• 
  
  Cook on low flame till bhindi is cooked well and there is a perfect blend.
• 
  
  Transfer into a serving bowl.
• 
  
  Garnish with slit tomatoes and chilly.
• 
  
  Serve hot with chapati or rice.

Independence Day Special-Part I

India is a country specialising in cuisines from different parts, different corners and different states of the country. The diverse culture and the awesome Indian Food make us special. Every State has its own regional cuisine but is loved by everyone in the whole country. For Example, the Delhites love to have Idli's and Dosa's . Down South "Dilli ki chaat" is equally famous. If we travel towards East, we would find the love of the people for the Gujrati Dhokla's and in the Western parts of India people crave for the rasgullas or the momos. I feel privileged to present a Tricolour Spread on the occasion of 64th Indian Independence Day. It has a mingling of diverse cultures of India. And if u want to impress your guests try your hands on such a spread and no wonder the appreciations and love would be no surprise for you.

I present the methods for two recipes from my Tricoloured Spread. First is "The Tri-Coloured Healthy Salad" and Second is "The Tiranga Finger Salad with Cheesy dip".  For the recipes please read Independence Day Special - Part II.

Sattu Ka Paratha

Sattu is Bihar's staple food. It is a high energy giving food. Sattu means roasted gram flour. Either black gram or bengal gram is baked/roasted and then ground to prepare Sattu Flour. Sattu is easily available in all stores. In summer Sattu is mixed a glass of water and people drink it to get the cooling effect. It is a cooling agent which gives respite from heat waves. Sattu is also used to make Litti - recipe would be uploaded in ensuing blogs. Today am writing about famous Sattu ka Paratha which is best had with Tamatar ka Chokha or pickle.


INGREDIENTS -


For the filling -

Sattu ka atta (Roasted Chana flour) - 1 cup
Onion - 1 Large chopped
Green Chillies - 3/4 chopped finely
Garlic - 4/5 flakes chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves - 2 tblspn chopped finely
Onion Seeds (Kalaunji) - 1 tspn
Carom Seeds (Ajwain) - 1 tspn
Salt - to taste
Fresh Lime Juice - 1 tspn
Pickle (Achaar Masala) - 1 tblspn
Water - as required


For the Covering/dough-

Whole wheat flour - 2 cups
Salt - to taste
Carom Seeds (Ajwain) - 1/2 tspn
Roasted Flax Seeds (teesi) - 1/2 tspn
Onion Seeds (Kalonji) - 1/2 tspn
Coriander chopped - 1 tspn
Water - for kneading dough


METHOD-


For the filling -
In a bowl mix all the ingredients under filling and mix well. Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent.


For the Dough -


Mix all the ingredients under the "dough" and prepare a dough. Rest it for 15-20 mins.


For the Paratha-

1. Take a little dough and using roller pin make a small chapati.
2. Prepare a small chapati of about 3 inch diameter.
3. Put 2 tblspns filling in it.
4. Close the chapati to form a small ball.
5. Using the rolling pin prepare a paratha.
6. Heat a non stick tawa/griddle
7. Place the paratha on the pan.
8. Turn sides when done.
9. Smear some ghee on both sides.
10. When brown specs appear means the paratha is done.
11. Cut in to quarter and serve hot.

Chana Dal Paratha with tamatar ki chutney and khatta meetha kaddu

Dal or legumes form the main part of an Indian meal. The protein requirements are fulfilled mainly through dal. Serving the dal day in and day out gets kind of boring hence I thought of a different way to present dal to the family. This dish is called Chana dal paratha as chana dal/Bengal Gram is the main ingredient used here. This is basically a Bihari cusine. Chana dal is widely used in Bihar. This dish can be had for breakfast or can be even packed for lunch. The accompaniments are the curd (plain yoghurt), Tamatar ki chutney (Tomato relish) and Khatta Meetha Kaddu (Sweet and Sour Pumpkin).

Ingredients for Chana Dal Paratha

Chana Dal - Soaked for 7-8 hrs and drained

Bay Leaf - 1

Clarified Butter (Ghee) - 1 tblspn

Asafoetida (Hing) - 1/2 tspn

Salt - to taste

Turmeric powder - a little more than 1/2 tspn

Cumin (Jeera) whole - 1 1/2 tspn

Fresh coriander chopped - 2 tblspn

Whole wheat flour - 1 cup

Carom Seeds (Ajwain) - a sprinkle

Roasted Flaxseeds (teesi)- a sprinkle

Roasted Sesame Seeds (Til) - a sprinkle

Oil - as required

Water - as required for kneading dough

METHOD for the dal-filling:-

1. 
   
   Heat ghee in a pressure cooker.
2. 
   
   Add to it asafoetida, bay leaf and cumin seeds.
3. 
   
   After 30 seconds add the chana dal.
4. 
   
   Add to it turmeric powder and salt.
5. 
   
   Add just enough water to cover up the dal.
6. 
   
   Pressure cook for 15-20 minutes.
7. 
   
   When cooled remove the bay leaf.
8. 
   
   Mash the dal lightly, leaving one-third dal as whole.

METHOD for the Dough -

1. Take the flour in a flat cornered plate.
2. Put the sprinkle of flaxseeds, carom seeds and sesame seeds in the flour.
3. Add to it salt to taste and finely chopped coriander leaves.
4. Put a tspn of oil.
5. Knead using water- a firm dough.

METHOD for the Dal-Paratha -

1. Form a round ball (tennis ball size) out of a part of the dough.
2. Flatten it and make a cup shape (katori).
3. Put 2 tblspn filling in it seal it.
4. With the help of rolling pin prepare a (roundel) paratha.
5. Using dry flour roll it to approx 5-6 inch diameter.
6. Place this on a hot griddle.
7. When brown specs start appearing turn sides.
8. When slightly browned smear little oil or ghee.
9. Turn side and again smear oil or ghee.
10. When lightly browned put it on the chopping board.
11. Cut into four to form four triangles.
12. Serve hot with tomato relish and sweet n sour pumpkin

Ingredients for Tamatar ki chutney (Tomato relish)

Ripe tomatoes -  4-5

Fresh coriander leaves chopped - 2 tblspn

Oil - a little less than 1/2 tspn

Methi Seeds (Fenugreek whole)- a pinch

Kalonji  (Onion seeds whole) - a pinch

Green Chillies chopped - 2 tblspn

Gud (Jaggery) grated - 4-5 tblspn

Amchoor - (Dry Mango Powder) - a little more than 1/2 tspn

Sugar - 1 pinch

Salt - to taste

Method

1. Heat oil.
2. Add to it the fenugreek seeds and onion seeds.
3. Add to it tomatoes and chillies.
4. Add salt to taste.
5. Put 2 tblspn water, cover and let it cook.
6. When tomatoes turn soft and mushy add jaggery , sugar and dry mango powder.
7. Mix well. Cook for 5 mins on low flame.
8. Transfer into serving dish and garnish with coriander.

INGREDIENTS for Khatta Meetha Kaddu (Sweet and sour Pumpkin)

Pumpkin - 250 gm peeled and diced.

Pumpkin - 125 gms diced with the peel.

Fenugreek Seeds - 1/2 tspn

Ghee - 1/2 tblspn

Asafoetida- 1 tblspn

Sugar - 1 tblspn

Dry Mango Powder - 1/2 tspn

Garam Masala Powder - 1/2 tspn

Turmeric Powder - 1/2 tspn

Salt -to taste

Chopped Coriander - for garnish

METHOD -

1. 
   
   Heat Ghee.
2. 
   
   Add to it asafoetida
3. 
   
   Put in the fenugreek seeds.
4. 
   
   Add to it both the pumpkins.
5. 
   
   Mix well. Add turmeric and salt.
6. 
   
   Put 1/2 cup water, cover and cook till pumpkin is done.
7. 
   
   If required you can add more water.
8. 
   
   Add sugar and dry mango powder and mix well.
9. 
   
   Cover and cook for 2-3 minutes.
10. 
    
    Serve hot garnished with coriander.

Kathal Aloo Tarkari

Jackfruit Vegetable a yummylicious vegetable for an afternoon lunch. Combined with potato gives a delectable flavour and cooked in Bihari style leaves you finger licking. Select a good quality of Jackfruit for the nice lovely taste. When I got an opportunity to visit Bihar I visited the local vegetable market to select the organically grown veggies and there I found the lovely jackfruit, tender and really nice looking. I would like to share the recipe of the Jackfruit Potato Veggie commonly known as Kathal Aloo Tarkari in Bihar. Here I've deep fried the veggies but if you want a healthier version of this recipe then omit deep frying and just saute the veggies in little oil and continue with rest of the steps.

INGREDIENTS

Jackfruit (Kathal) - 400 gms

Potatoes - 3 medium sized, Cubed

Onion - 2 sliced thinly

Ginger Garlic paste - 2 tblspn

Bay Leaf - 1

Mustard Oil - to fry

Dry roasted coriander powder - 2 tblspn

Dry roasted cumin powder - 1 tblspn

Dry roasted dried chillies, grounded - 4-5
Turmeric Powder - 1 tspn
Garam masala powder - 1 tspn
Salt - to taste
Green Chilly - Slit - 4-5
Chopped Coriander - 2 tblspn

Method

1. In a karahi heat mustard oil to smoking point.
2. Place Potatoes and deep fry in hot oil.
3. Remove with a slotted spoon and keep them on a napkin.
4. In the same oil deep fry jackfruit in batches, till light brown.
5. Reduce the quantity of oil to 2 tblspn. Add Bay Leaf.
6. Place onion in the oil and saute them till browned.
7. Add to it ginger garlic paste.
8. Cook till pinkish.
9. Add to it salt and turmeric powder. Mix.
10. Next goes in the coriander powder. Mix well.
11. Add to it red chilly and cumin powder.
12. Mix well. Add a sprinkling of water.
13. Keep mixing and do not let the masala burn.
14. Now add the deep fried potatoes and kathal.
15. Mix well so that the masala coates the vegetables.
16. Add 1/2 cup water. Transfer in to a prestige cooker.
17. Give 2 whistles. lower the flame and let it cook for 5-6 minutes on low flame.
18. When done open the cooker, mix well and slightly mash some potatoes.
19. Add to it half the garam masala, coriander and mix well again.
20. Transfer into a serving dish.
21. Sprinkle remaining garam masala powder.
22. Garnish with coriander leaves and slit chillies.
23. Serve with rice and dal or paratha.

Ghiya Dal Fry

Everyday Dal used in Bihar homes is the "Chana Dal".  Adorned with the lovely vegetable ghiya or lauki (bottle gourd) and subtle use of  Indian Spices like Bay leaf, Cinnamon and clove gives it a distinguished flavour. When it comes to everyday Cooking, it becomes really difficult to think of a variety. Chana Dal when prepared with Lauki has all the good ness of a really healthy vegetable.The protein requirements one gets from the Chana Dal  is plenty especially the vegetarians.  Right from the kids to the elderly this dal would suffice the requirement of having two vegetables along with this dal as it also has the inclusion of the lovely tomato with the beautiful vegetable Ghiya. Include it in your daily meals and moms can relax without worrying that the kids are not eating veggies.

INGREDIENTS -

Chana Dal - 1 Cup

Ghiya(Bottle Gourd) - 150 gms - Diced

Onion - 1 Large - finely chopped

Tomato - 1 Large - finely chopped

Coriander - 1 tblspn - finely chopped

Cumin Seeds(Jeera) - 1 tspn

Asafetida(Hing)- 1 tspn

Cinnamon (Dalchini)- 1 inch stick (2 pieces)

Bay Leaf (Tej Patta)- 2

Cloves (Laung) - 2 to 3

Garam Masala Powder - 1 1/2 tspn

Red Chilly Powder - 2 tspn

Turmeric Powder - 1 tspn

Clarified Butter (Ghee)- 1 tblspn

Garlic Chopped - 1 1/2 tspn

Ginger Chopped - 1 tspn

Salt - as per taste

METHOD -

1. 
   
   Soak Chana Dal in fresh water for 1/2 an hour.
2. 
   
   Put the dal with 2 1/2 cups of water in a prestige cooker
3. 
   
   Add to it turmeric powder, salt, ghiya,1 bay leaf, cloves and cinnamon,
4. 
   
   Pressure cook till dal is done. Cool it.
5. 
   
   In a kadhai (Pan) put clarified butter. Add Jeera, 1 bay leaf, chopped chillies and asafetida
6. 
   
   When jeera splutters add to it the chopped garlic and let it brown.
7. 
   
   Tip in the chopped ginger. Sauté
8. 
   
   Put it the chopped onions, cook till browned.
9. 
   
   Now add chopped tomatoes and cook well.
10. 
    
    To this add red chilly powder and Sauté  without allowing it to burn.
11. 
    
    Add to this the cooked dal.
12. 
    
    Mix well and let it boil.
13. 
    
    If the consistency is too thick you may add hot water.
14. 
    
    Sprinkle garam masala powder carefully so that no lumps are formed.
15. 
    
    Boil on slow fire.
16. 
    
    Transfer to a serving dish and sprinkle coriander leaves.

Parwal Aloo Dum

One of the authentic Bihari Cusine prepared without any garlic or onion is this quick recipe. Tasty,traditional yet simple,is the mouth watering gravied vegetable. Eaten in almost all Bihari households for lunch with dal and rice, can also compliment well with chapati. Traditionally fresh masala was prepared on the mortar and pestle. Dry spices have been used here which are commonly available in all kitchens, soaked in water to release all its properties, the great aroma which gives a good texture or a great body to the dish. Use of fresh coriander gives it a beautiful aroma and a great look. A lovely dish which can be prepared during a puja at home as it's a real great recipe minus garlic-onion, very pure. Traditionally Bihari sabji's are made in mustard oil so did I use it here. When this dish has to be prepared for the puja one can use pure desi ghee which would definately turn out to be a real  toothsome dish. Do try it out in your kitchens and leave your comments for this fingerlicking everyday sabji (tarkaari), a beautiful Indian recipe.

INGREDIENTS -

Parwal (Snake Gourd) - 250 gms

Boiled Potatoes - 2 medium

Bay Leaf - 2 small

Dry Spices -

Coriander Powder - 2 tbspn

Chilly Powder - 1 1/2 tbspn

Garam Masala Powder - 2 tspns

Haldi powder - 1 1/2 tspns

Sabji Masala - 1 tspn

hing powder - 1 tspn

Salt - to taste

Mustard oil for cooking

METHOD -

• Put all dry masalas and the salt in a big katori or a small bowl.
• Add to it 1/2 cup water and mix well without any lumps being formed.
• keep it aside.
• Boil and Peel Potatoes and cut them into 4 large pieces. 
• Parwal first needs to cut length wise, then cut each length into half.
• Heat mustard oil in a kadhai to a smoking point.
• When the oil is hot lower the flame and add bay leaf.
• Soon add parwals and saute till the oil is well coated to it.
• Add to it the potatoes and saute well.
• Increase flame to high and let the parwals turn slightly pink.
• Lower the flame again.
• Add the dry masala paste that was made first.
• Bhuno /saute over low flame.
• Add a little more than 1 cup water. Mix well.
• Transfer this into a prestige cooker and give one whistle.
• When prestige cooker gets cool, using the back of kalchul (ladle) press the potaotes lightly, sort of mashing the potatoes.
• This helps to give a good texture or a great body to the dish.
• Transfer into a serving dish and sprinkle freshly chopped coriander leaves.
• Serve hot with rice and daal.

Moonga Aloo Sabji

The awesomeness of Bihari Cusine lies in its simplicity and  its preparation using less spices. Mostly all the dishes are prepared by using black-pepper , mustard, cumin and garlic which have their own medicinal properties. The staple food of Bihar is bhat (rice), chana-dal (pulses), chokha (Boiled / mashed vegetable) , tarkaree (gravy vegetable), papad and pickle - mainly of  red-chilly (lal-mirch) or mango and coriander chutney.

Since there is no availability of Bihari cusine books I thought I should put up some recipes for the Bihari cusine lovers. One must try hands on the Bihari cusine and see the remarkable difference of taste from the routine dishes. Its going to be a gastronimical delight for all the food lovers.

Today am presenting dish with gravy for our daily lunch menu as having the same routined stuff becomes monotonous. Its made from fresh tender drumsticks popularly known as "Sahjan ki Falli" or "Moonga". With the onset of Spring, drumstick flowers start blooming on the trees and by February one sees small tender noodles like drumsticks hanging on the trees , its the time to relish this tender vegetables which can be fully eaten without the plate being messed up. Usually in South Indian homes its used for Sambhar or Rasam. This dish prepared with potatoes gives a delectable taste. Enjoy having it with boiled rice, with or without dal (pulses). For the unique flavour use mustard oil but it would taste equally good using other oils too.

Ingredients -

Tender Drumsticks - 18-20
Raw potatoes - 2 medium sized

Tomatoes - 2 medium sized

Masala -

Garlic - 10-12 pods

Mustard Powder/Sarso - 1 1/2 tspn
Cumin seeds - 2 tspn
Black Pepper-  7-8
Green Chillies - 4-5
Dried Red Chilly - 1

Mustard oil - 2 tblspn

Turmeric Powder - 1 tspn
Salt - to taste
Garam Masala - a pinch


METHOD -

1. Cut Drumsticks into about 2 inch length wise.
2. Peel and cut potatoes in small cubes.
3. Grind Tomatoes in the mixie.
4. Grind all the ingredients given under "masala"
5. Heat mustard oil to a smoking point in a heavy bottomed karahi.
6. Reduce flame and add potatoes and saute(bhuno) till potatoes turn light pink.
7. Add drumstick pieces and saute again till the oil gets well coated. Do not over-do it otherwise the vitamin contents are lost.
8. In goes the masala and give it a good mix till the raw smell of garlic vanishes.
9. Next, goes in the fresh tomato puree, salt and turmeric, give it a good mix.
10. Add to this water about 2 cups and let it simmer till done.
11. Add pinch of garam masala and give it a boil.
12. Transfer into a serving dish and serve hot with boiled rice.