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BIHAR RECIPES


The cuisine of Bihar is predominantly vegetarian, but fish, chicken and mutton are taken sparingly. This is because most of the population of Bihar is mainly Hindus or Buddhists.

Dairy products are a must in this state. Commonly buttermilk, ghee, lassi and butter are used in cooking. he cuisine of Bihar is a mixture of North Indian and East Indian cuisine.,

Biharis use mustard oil for their cooking. Bihar is famous for dishes like stuffed parathas , spicy mashed potatoes and fish curry.

BIHARI LITTI RECIPE Vegetarian-Dish

Ingredients

For Atta Dough
 
Whole wheat atta
1 1/2 cup
Fat free yogurt
3/4 to 1 cup
Note: Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.
For Filling
 
Sattu
1 cup
Garlic finely chopped
4 cloves
Ginger finely chopped
1 inch
Green chillies finely chopped
2 or more
Fresh dhaniva leaves finely chopped
1/2 cup
Mangrella
1/2 tsp
Mustard
2 tbsp
Aiwain
1 tsp
Lemon juice
1 tbsp
Mircha achar masala
1 or 2 tbsp

Bihar litti recipe

Method

  • 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).

PITTHA RECIPE Vegetarian-Dish

Ingredients

For Stuffing
Chana Daal
1 1/2 cup
Atta flour
1 1/2 cup
Fresh chopped garlic cloves
4 tsp
Garam masala powder
2 tsp
Heeng powder
1/2 tsp
Haldi powder
1 tsp
Dry red whole chili
2-4
Salt to taste

Pittha Recipe

Method

  • Make medium hard dough with 1 cup atta, keep aside.
  • Soak chana daal overnight in a bowl of water.
  • Next day clean it with fresh water, then drain in a colander.
  • Put dal in a food processor with mincing blade attached. Put all the masalas (spices) including heeng and salt and mince without adding any water. When daal is fully grinded take out in a bowl. Taste for salt and adjust.
  • Make 8 balls from with the atta dough.
  • Make small thick puris with belan (rolling pin) out of each dough ball.
  • Divide grounded dal in 8 equal part. Put one part in the middle of the thick atta puri, then brush with water on half the edge of the puri. Then stick the other half on the wet half by keeping the daal mix inside. Stick nicely by pressing with finger.
  • Meanwhile, fill a 6 quart pot with water and boil. When the water starts to boil add tsp oil in it.
  • Now slowly put all the 8 pitthas in the boiling water and boil uncovered for 20 mins.
  • After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate.
  • When slightly cool, serve with dhania (cilantro) or suran (ole) ka chutney.

SURAN(OLE) CHUTNEY RECIPE Vegetarian-Dish

Ingredients

Suran(ole)
1 can
Mustard oil
3 tbsp
Turmeric powder
1 tsp
Mangrella
1 tsp
Aiwain
1 2 tsp
Lemon juice
1 tsp
Salt to taste
Chopped and Minced
White Radish
1/2 cup
Garlic
Ginger
Green chilli

Suran Chutney recipe

Method

  • Drain and rinse suran (ole) with fresh water then squeeze out all the liquid and mash in a bowl.
  • Add all the ingredients from oil to salt and chopped mix.
  • Mix well and serve with pittha.

KHICHDI RECIPE Vegetarian-Dish

Ingredients

Basmati rice
200 gm
Masoor dal
100 gm
Moong dal
100 gm
Peas
1/4 cup
Cauliflower
5 flowerettes
Desi ghee
4 tbsp
Sugar
1/4 tsp
Salt to taste
For Tadka
Ginger garlic paste
1 tbsp
Dried red chilly
2-3
Bay leaves
2-3
Jeera
1/2 tsp
Whole garam masala:
Green cardamoms peeled and mashed
2 pcs
Cloves
4 pcs
Black cardamoms peeled and mashed
1 pcs
Cinnamon sticks
1 inch
Powdered masala
Red chilly powder
1 tsp
Jeera powder
1 tsp
Dhania powder
1 tsp
Garam masala powder
1 tsp
Turmeric powder
1/2 tsp

Khichdi Recipe

Method

  • Roast the moong daal in a dry karaahi for 5 minutes over medium flame. Then wash this daal and masoor daal. Wash the basmati rice and keep aside.
  • In a pressure cooker heat 2 tbsp of desi ghee, add the ingredients of tadka. When jeera begins to splutter add the whole garam masala, and ginger garlic paste.
  • Saute for a minute then add powdered masalas. Add peas and cauliflower. Saute for 2 minutes on low flame.
  • Put the rice and the daals also into the pressure cooker. Add water, salt, sugar and the remaining desi ghee.
  • Close cooker, bring to full pressure on high flame, let it give out its first whistle. Then reduce heat to medium and cook for 4 minutes.
  • For serving, melt some desi ghee in a vessel. Spread a thin layer of khichdi in a plate, pour the melted ghee on it evenly, then on the sides of plate put the Chaar Yaars of Khichadi (Four friends of khichdi) namely, curd, papad (poppadum), desi ghee and pickle.

THEKUA(DESSERT) RECIPE Vegetarian-Dish

Popularly known as Khajoor, Thekua is popular homemade dessert from Bihar and Jharkhand. Thekua is a sweet and crispy dessert prepared with whole wheat flour, sugar and chopped coconuts. Thekua is ideal dessert to carry with during long journeys as it can be stored for few days.

Ingredients

Aatta
500 gm
Coconut
2 tbsp
Jaggery
300 gm
Green cardamom
4-5
Ghee
 
Water
1.5 cup
Saancha

A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it.

Thekua Recipe

Method

  • Mix jaggery, water, and green cardamom into a watery solution.
  • Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapatis.
  • Use only as much jaggery syrup as required to make dough like the one for making chapatis
  • Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor.
  • After the khajoor has acquired the imprint from the saancha, it is deep fried in ghee till reddish brown.
  • Ghee is strained and khajoor kept aside.
  • Serve when completely cooled.

SATTU DALIA RECIPE Vegetarian-Dish

Sattu (powder or flour of roasted gram) is a mixture of different whole wheats and used very commonly to prepare several dishes and snacks in homes and restaurants throughout India. Dishes made from Sattu are very nutritious and suitable for all age groups. Sattu is also considered very necessary for a growing child.

In this section we present the recipe of Sattu Dalia. A very delicious, easy-to-make and full of health dish.

Ingredients

Wheat
250 gm
Oat
250 gm
Barley
250 gm
Gram
250 gm
Corn
250 gm
Millet
250 gm
Soyabean
100 gm
Sugar
100 gm
Milk/ cold water
100 ml
Dry fruits
 

Sattu Dalia Recipe

Method

To prepare Sattu Dalia, first of all you need Sattu (Flour of fried grams). You can make Sattu at your home also. Just read on to know how.

  • Clean and dry all the grains in mild sunlight.
  • After drying, roast all grains separately and grind them to fine powder or flour.
  • Preserve this flour in an air tight jar.

The Sattu is ready. Now we are ready to make Sattu Dalia.

  • Mix 02 table spoons of Sattu in cold milk or water and make a thick, batter like, liquid.
  • Add sugar or honey according to your taste.
  • For garnishing you can use nuts like walnut, cashew, almond etc. or you can use small pieces of fruits like banana, apple, mangoe etc.
  • Its ready now serve the cold Sattu Dalia in a bowl.

The delicious and healthy Sattu Dalia is very useful for growing kids under the age of 10 years.

MITHA KHAJA RECIPE Vegetarian-Dish

Ingredients

Maida
1 1/2 cup
Jaggery
1/2 cup
Water
1 cup
Cardamom powder
1/4 tsp
Ghee
1 tbsp
Ghee to deep fry

Mitha Khaja Recipe

Method

  • Heat the water and jaggery till all of it dissolves in the water.
  • Strain and cool a bit.
  • Mix the cardamom powder and ghee in the flour.
  • Knead the flour with the jaggery water.
  • The dough should be stiff but pliable.
  • Break into approx. 20 parts.
  • Knead each with palm and roll into 4" rounds.
  • Make many tiny slits with knife or fork on each on both sides.
  • Keep them aside on a clean cloth for an hour or so to dry a bit.
  • Deep fry in hot ghee on low flame till light golden in colour.
  • Drain and cool for a while.
  • The khajas will become crisper and harder as they cool.
  • Store in airtight container after cooling completely.

BESAN KI SABZI RECIPE Vegetarian-Dish

Ingredients

Besan
100 gm
Tomatoes medium size
3
Onion medium size
2
Green chillies
4
Ginger and garlic paste
1 tbsp
Turmeric powder
1/2 tbsp
Mustard paste
1/2 tbsp
Red chilli powder
14 tbsp
Corainder powder
1/4 tbsp
A pinch of asafoetida
Cumin seed
1 tbsp
Carom seed
1/2 tbsp
Garam masala
1/4 tbsp
Oil
Salt to taste
Water

Besan Ki Sabzi Recipe

Method

  • Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
  • 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 for 2 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 or plain paratha.

KALA CHANA GHOOMNI RECIPE Vegetarian-Dish

Ingredients

Besan
100 gm
Tomatoes
3
Onion
2
Green chillies
4-5
Ginger and garlic paste
1 tbsp
Turmeric powder
1/2 tbsp
Mustard paste
1/2 tbsp
Red chilli powder
1/4 tbsp
Corainder powder
1/4 tbsp
A pinch asafoetida
Cumin seed
1 tbsp
Carom seed
1/2 tbsp
Gram masala
1/4 tbsp
Oil
Salt to taste
Water

Kala Chana Ghoomni Recipe

Method

  • Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
  • 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 for 2 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 or plain paratha.

ALOO CHOKHA RECIPE Vegetarian-Dish

Ingredients

Potato
1/2 lbs
Onion
1/2 cup
Garlic
3-4 cloves
Amchur
1 tsp
Jeera dhaniya powder
1 tsp
Green chilli
3-4
Cilantro
3 tbsp
Water whole corainder leaves
3/4 cup
Dried red chilli
 
Oil for cooking
Salt to taste

Aloo Chokha Recipe

Method

  • Cut the potatoes in 1" pieces. Cut the onion thin length wise. Mince the garlic.
  • Put oil in a karahi (skillet or bowl). Put the dried red chili, coriander seeds in the oil and let it splutter. Put the onions in the karahi and fry till red. Put the green chili and the garlic.
  • When the onions turn red put the potato and fry for 3-4 minutes.
  • One by one put salt, jeera-dhaniya powder and 3/4 cup of water. Cover it with lid and simmer. Cook the potatoes until they are soft. Chokha does not have curry so no water should be there.
  • Put the amchur powder and mix it with the potatoes.
  • Take the chokha out in a bowl.
  • Put cilantro for decoration and serve.

SUBZI JHINGNI RECIPE Vegetarian-Dish

Subzi Jhingni is also known as Nenua With Chana (Black Gram). It is a east Indian recipe and popular in Bihar and Jharkhand. Enriched with nutrition of black grams Subzi Jhingni is nutritious enough. It take only 15 minutes to prepare it and tastes great with chapatis. Here is the method of preparation

Ingredients

Chana
1.5 cup
Jhingni peeled
1 kg
Khaane wala soda
2 pinch
Jeera
1/2 tbsp
Teipatta
2 no
Dried red chilly
2 no
Powdered masala
Haldi powder
1 tsp
Dhania powder
1
Jeera powder
1/2 tsp
Red chilly powder
1 tsp
Salt to taste

Subzi Jhingni Recipe

Method

  • Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana.
  • Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it.
  • When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
  • Add all the powdered masalas. Saute for 2 minutes. Add the jhingni, chana, and salt.
  • Saute everything for 5 minutes then cook it covered on low flame till Jhingni gets tender.
  • Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.

CHANA DAAL KI KACHREE RECIPE Vegetarian-Dish

Ingredients

Chana daal
2 cups
Onion
1
Ginger
1 inch
Garlic
7 flakes
Green chilly
3-4
Dhania patta
1 bunch
Oil for deep frying
Salt
 
Powder masala
 
Red chilly powder
1 tsp
Dhania powder
1 tsp
Jeera powder
1 tsp
Haldi
1 tsp

Chana Daal Kikachree Recipe

Method

  • Wash the soaked daal and grind it into a coarse (very important) 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 with tamarind chutney or rice-daal, or put it in gravy of aalu ki subzi to make aalu kachree ka jhor !

PUA AND SINGAL RECIPE Vegetarian-Dish

Ingredients

Sooji
1 cup
Curd
1/2 cup
Sugar
1/2 cup
Saunf
1/2 tsp
Ripe banana
1 large
Elaichi powder little bit
Oil to fry

Pua and Singal Recipe

Method

  • For Pua
  • Mix all these ingredients together. Keep this for 1 hour.
  • Heat oil. Prepare small balls using this mixture and put this into the oil.
  • Deep fry till golden brown.
  • Remove them from the oil and put these into a bowl. You can use a tissue paper to absorb the excess oil.
  • For Singal
  • Take the same mixture into a plastic bag with a hole and squeeze it making round shaped like Jalebi in a hot oil.
  • Fry till brown.
  • Remove it from the oil.

TIL BARFI RECIPE Vegetarian-Dish

Learn how to make Till barfi, with surfIndia. Till barfi is popular dessert from Maharashtra cuisine, made in the festive season mostly at the occasion of Makar Sankranti. Till barfi is nutritious as well as tasty.

Ingredients

Sesame seed
3 cups
Sugar
2 1/2 cups
Groundnuts
1 cup
Grated dry coconut
1/2 cup

Til Barfi Recipe

Method

  • Roast sesame seeds until good aroma comes from the seeds. Keep it aside.
  • Next roast the groundnuts. Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely. Mix them together.
  • In a thick bottom pan make a thick sugar syrup.
  • Mix the powdered sesame seeds and the groundnuts in the syrup. Stir continuously until it no longer sticks to the edge.
  • Spread the hot mixture on to a greased tray to about quarter inch thickness.
  • Sprinkle the grated copra on top.
  • Cut into square or diamond shapes.

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