BIHAR RECIPES

Method

• Mix all the filling ingredients with sattu together nicely. Add ¼ to ½cup 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).

Method

• Make medium hard dough with 1½ 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 ¾ with water and boil. When the water starts to boil add ½tsp 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.

Method

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.

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.

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.

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.

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.

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.

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.

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.

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 !

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.

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.