Bihar cuisine aman kumar chaurasia

STUDY

1. Bihar cuisine Food Production (BHM-201) AMAN KUMAR CHAURASIA 1941119025 1

2. BIHAR Bihar is a state in East India, bordering Nepal. It is divided by the River Ganges, which floods its fertile plains. Important Buddhist pilgrimage sites include the Bodhi Tree in Bodhgaya's Mahabodhi Temple, under which the Buddha allegedly meditated. In the state capital Patna, Mahavir Mandir temple is revered by Hindus, while Sikhs worship at the domed, riverside Gurdwara of Takht Sri Harmandir Sahib Ji .

3. History and Geography of Bihar Bihar finds mention in the  Vedas ,  Puranas , epics, etc., and was the main scene of activities of Buddha, and 24 Jain Tirthankars . Great rulers of the State before the Christian era were Bimbisar , Udayin , who founded the city of Pataliputra . Chandragupta Maurya and Emperor Ashoka and Maurya dynasty, the Sungs and the Kanvas . Then came the Kushan rulers followed by Chandragupta Vikramaditya of the Gupta dynasty. Muslim rulers made in-roads into the territory during medieval period. The first conqueror of Bihar was Mohammed- bin- Bakhtiar Khalji . The Tughluqs and then the Mughals followed the Khaljis . One of the major states of the Indian Union, Bihar is bounded on the north by Nepal, on the east by West Bengal, on west by Uttar Pradesh and on the south by Jharkhand. Bihar has a number of rivers, the most important of which is the Ganga . The other rivers are the Sone , Poonpoon , Falgu , Karmanasa , Durgawati , Kosi , Gandak , Ghaghara, etc.

4. Agriculture Bihar has a total geographical area of about 93.60 lakh hectare, out of which only 55.54 lakh hectare is the net cultivated area with a gross cultivated area of 76.71 lakh hectare during 2008-09. The principal food crops are paddy, wheat, maize and pulses. Main cash crops are sugarcane, potato, tobacco, oilseeds, onion, chillies , jute and mesta . Bihar has notified forest area of 6.22 lakh hectare, which is 6.65 per cent of its geographical area.

5. Tourist place Important places of tourist interest are Rajgir , Nalanda , Vaishali , Pawapuri (where Lord Mahavira breathed his last and attained Nirvana), Bodh Gaya, Vikramshila (ruins of Buddhist University of higher learning), Gaya, Patna (ancient city of Patliputra ), Sasaram (tomb of Shershah Suri ) and Madhubani (known for its famous Madhubani Paintings). Mundeshwari Mandir ( Kaimur ), Rohtras Garh Fort ( Rohtas ), Jain Pilgrim Place, Kundalpur ( Nalanda ), Bihar School of Yoga ( Munger ), Manersharif Patna, Rural Tourist Place Nepura ( Nalanda ), Kesaria Stupa (East Champaran ), Barabar Hills ( Jehanabad ) and Lauria Nandangarh are also important tourist places.

6. Bihar festival Bihar  wholeheartedly celebrates  festivals  like Durga Puja , Bhaiya Dooj , Holi , Saraswati Puja etc. But there is one  festival  that is uniquely associated with  Bihar , and that is the  festival  of Chhath .

7. Bihar traditional dress The  traditional dress  of  Bihari  people consists of dhoti- kurta for men and saree for women. The effects of western  culture  have also affected the lives of the people of  Bihar  as western shirts and trousers are becoming popular among the both rural and urban male population and salwar kameez for women in Urban  Bihar .

8. Tirhut Division INTRODUCTION   Tirhut Division is an administrative-geographical unit of  Bihar  in  India .  Muzaffarpur  is the headquarters of the Division. The Division comprises six districts -- Muzaffarpur district, ‘The Land of Leechi ’ was created in 1875 for administrative convenience by splitting up the earlier district of Tirhut . Now, Muzaffarpur district is a part of Tirhut division. The present district of Muzaffarpur came into existence during the 18th century and is named after Muzaffar Khan, an Afghan revenue officer under the British. In 1972, the districts of Sitamarhi and Vaishali were split off from Muzaffarpur . Muzaffarpur is bounded by the districts of East Champaran , Sitamarhi , Vaishali Saran, Darbhanga , Samastipur , West Saran and Gopalganj . Muzaffarpur is one of the many gateways to Nepal. The important rivers flowing through the district are Bagmati , Gandak , Burhi Gandak , and Lakhandeyee

9. AGRICULTURE AND FOOD PROCESSING INDUSTRY Muzaffarpur lies in the great Indo- Gangetic plain and the soil is highly fertile, soft and well drained. The district is dotted with ponds, streams, and ox-bow lakes and the water-table is just 20 ft. below ground level. The land use is mainly for agriculture and horticulture. Litchees , mangoes and bananas are abundantly grown in numerous private fruit orchards. Muzaffarpur is famous for Shahi litchi which has a unique flavour and fragrance due to the soil condition in Bochaha and Mushahari blocks of Muzaffarpur . Principal crops are rice, wheat, pulses, jute, maize and oil seeds. Vegetables like cauliflower, cabbage, onion, tomato, radish, carrot, beetroot, etc., are also grown. Sugar cane, potato and barley are some of the non-cereal crops grown. Agro based industries have a good opportunity in Muzaffarpur district

10. Lavang Latika Lavang Latika is a traditional North Indian mithai . Stuffed and deep-fried pastry is soaked in sugar syrup and is served as a sweet. Try this easy-to-make dessert recipe that is loved by kids and adults too.

11. INGREDIENTS 3 cup all purpose flour 30 clove 2 cup sugar 1/2 teaspoon lemon juice 2 cup Refined oil 1 cup Wheat flour 3 tablespoon ghee 1 cup Water 3 pinches salt For Filling 400 gm khoya 1/2 teaspoon powdered green cardamom 2 tablespoon powdered cashews 15 tablespoon Raisins 2 cup powdered coconut 1 cup powdered sugar 5 powdered pistachios

12. Step 1 Apply ghee to a plate and add salt, maida , wheat flour and little water. Step 2 Mix well and knead it to a chapati dough consistency. Cover and keep aside for 30 minutes . Step 3 Mix all the filling ingredients and keep aside. Step 4 Next, heat 1 cup of water over medium flame. Add sugar and stir well until fully dissolved. Step 5 Bring the sugar syrup to a boil and simmer until it reaches one string consistency. Add lemon juice to it and mix well. Step 6 Make small balls of the dough and prepare small puris . Step 7 Add a little filling in the centre of the puris and fold them into a square and secure the edges with a clove on top. Step 8 Heat the refined oil for frying over medium flame. Step 9 Add the prepared latikas ( puris ) and fry until crispy and golden. Step 10 Remove and add them to the sugar syrup. Leave it for a minute and serve hot.

13. Champaran meat As you must have guessed,  Champaran mutton  got its name from the  Champaran  district in Bihar, which is also said to be its place of  origin .  Champaran mutton  is known by a slew of names, some call it ' ahuna   mutton ', while some call it ' matka gosht '. The delicacy also goes by the name of ' Champaran mutton   handi '

14. Ingredients 1 Kg mutton 750 gms onion, sliced 2 Garlic cloves (crushed) 6 tbsp ginger-garlic paste 1 tbsp coriander powder 1 tbsp turmeric powder 2 tbsp degi mirch 2 tbsp Kashmiri mirch 2 tbsp lemon juice 150 gms yogurt 1/2 cup mustard oil 1 tsp fennel powder 1 tsp garam masala powder 10 Cloves 8 Black peppercorn 2 inch cinnamon sticks 1 Bay leaf 4 tsp cumin seeds 1 tsp cumin powder, roasted Wheat dough ( atta , to seal the vessel)

15. METHOD Marinate the mutton with 3/4th cup of mustard oil and all the remaining ingredients. Keep it aside for 20 minutes. Take a big earthen pot or a heavy bottom saucepan. Add the remaining oil and the marinated mutton. Put the lid, and seal the edges with dough. Cook on low heat and then slowly increase the flame to medium and let the mutton cook for 45-50 minutes. Take out the dough seal after 45 minutes, check if the oil has come up and the mutton is tender and well-cooked. Garnish with coriander leaves and serve hot.

16. SARAN Division INTRODUCTION Saran district is one of the thirty-eight districts of Bihar state, India. The district, part of Saran Division, is also known as Chhapra district after the headquarters of the district, Chhapra .

17. SIWAN Siwan district is one of the districts of Bihar state, India. Siwan town is the administrative headquarters of this district. Siwan district is a part of Saran Division since 1972. The district was previously also known as Aliganj Siwan after the name of Raja Ali Bux Khan .

18. Ingredients Bihari Kebab KEBAB GARAM MASALA 12 dried red chillies 10 green cardamoms 6 black cardamoms 2 star anise 2 cloves 2 tbsp whole coriander 2 tbsp cumin seeds 4 tsp whole black peppercorns 2 tsp kebabchini 2 tsp fennel 1 tsp mace ½ tsp nutmeg FOR THE KEBABS 1½ kg buff chunk or lamb, thinly sliced and pounded ¾ cup yoghurt ¾ cup raw papaya with skin, finely grated ¾ cup fried onions ¾ cup mustard oil (optional) 4 tsp ginger, freshly grated 4 tsp garlic, chopped 4 tsp Bihari kebab garam masala 2 tsp red chilli powder, or to taste 2 tsp poppy seeds 1½ tsp cumin powder, roasted 1 tsp nutmeg powder 1 tsp cinnamon powder Salt to taste

19. METHOD On a hot pan, dry roast all the whole spices (A) till they release their fragrance. Then, grind it into a fine powder to make the kebab garam masala . In a clean bowl, add all the leftover ingredients, oil and four teaspoons of the kebab garam masala . Mix it to a smooth paste and massage it properly on to the meat. Let the meat sit for at least 10-12 hours. Stick the meat onto an iron skewer and grill on an open flame, ensuring to apply ghee at regular intervals till the kebabs are cooked. If you don’t have a barbeque, grill the kebabs on a normal pan. Serve with fresh onion slices and green chutney.

20. Sewai ka Zarda Barik sewak (thin vermicelli)- about 100g 3 cup Sugar 2 cups milk 4-5 almonds (thinly sliced) Take 4-5 cashew nuts broken into small pieces 1 tsp Green Cardamom powder Get Fresh cream for garnishing 3 tbsp ghee

21. METHOD Crush sewai into very small pieces with your hands. (As they come in circular bunch) If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them. In a kadhai , add 3 tbsp of ghee and the roaster sewai . Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins on low to medium Flame Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai . Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai . Stir well with upside down process to make sure it does not stick to kadhai or get burnt. Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook vermicilli till it is tender and non sticky. At this point add elaichi powder and stir. If you add too much water it will become sticky. Cook till they are greasy non sticky. If you feel it is dry you can add bit of water. Garnish with dry fruits of your choice and fresh cream.

22.   Makhana ki kheer Ingredients 1 liter Milk 1-1/4 cups Lotus Seeds 1/2 cup  Jaggery , powdered 3 tablespoons Whole Almonds, slivered 2 tablespoons Pistachios, slivered 1 teaspoon Cardamom Powder 2 teaspoons Dried rose petals , for garnish 1 tablespoon Ghee

23. METHOD To begin making  Phool Makhana Kheer Recipe, we will firstly roast the makhanas . Heat ghee in a heavy bottomed pan, add the makhanas and slow roast it till it turns golden and crisp. Keep it aside. Now, save a hand full of this roasted makhanas and pound the rest roughly using mortar and pestle.  Pour milk into a heavy bottomed pan, bring it to a boil on medium heat. Boil the milk for 10 more minutes, till it becomes a little thicker. Now, add the pounded and whole roasted makhana's and mix well. Simmer this mixture for 5 minutes, till it becomes creamy and soft. After 5 minutes, add in the powdered jaggery , cardamom powder, mix well and simmer till the jaggery is melted and well incorporated into the kheer . Switch off the heat, garnish with silvered nuts, dried rose petals and the  Phool Makhana Kheer Recipe (Sweetened With Jaggery ) is ready to serve.

24. PATNA Patna is the largest town and headquarters of Patna district, Patna division and Bihar state. Patna is the capital of Bihar state. It is located on the south bank of the river river Ganga . It is well connected by railway and road. It is mainly an administrative and educational centre of Bihar. It has however a few ancient sacred places as also places of tourist interest. Rice is the main crop of the district. It accounts for more than one third gross area sown. Other important food grains grown are maize, pulses and wheat. Non-food crops consist mostly of oil-seeds, cash crops such as vegetables, water-melons etc. are also grown in Diara belt.

25. LITTI CHOKHA The lip-smacking taste of  Litti Chokha , savoured by one and all, needs no introduction. It is your grand welcome to the food of Bihar, in all its ghee-dripping glory. It consists of wheat and sattu with spices, kneaded into round spicy balls, dipped in ghee. The texture of Litti along with the crunchy crust makes it a foodie’s delight.  Chokha  is prepared by mashing boiled vegetables (most common being potatoes, brinjal , tomatoes), adding spices and chopped onion, garlic etc and served with Litti as a complimentary delicacy. Sattu  or fried gram flour forms a distinctive element of  Bihari food and cuisine . The sattu is mixed with spices and filled in wheat dough balls, rolled and cooked with ghee on a hot plate to form  sattu paratha  which is also called  makuni .

26. litti chokha Ingredients For Outer Cover Of Litti 2 cups whole wheat flour or 240 grams whole wheat flour ▢¼ teaspoon salt ▢1 tablespoon  Ghee  or oil Litti Stuffing 1 cup  sattu  (roasted gram flour) ▢½ teaspoon cumin seeds ▢½ teaspoon (fennel seeds) ▢½ teaspoon  (carom seeds) ▢½ teaspoon  nigella seeds ( kalonji or onion seeds) ▢½ teaspoon red chilli powder ▢1 to 2 teaspoons chopped green chilies ▢1 teaspoon finely chopped ginger ▢1 teaspoon finely chopped garlic 1 teaspoon finely chopped garlic ▢2 tablespoons chopped coriander leaves ▢¼ teaspoon black salt ▢regular salt as per taste ▢2 teaspoons lemon juice ▢2 teaspoons mustard oil ▢1 to 2 tablespoons of water or add as required

27. Method In a mixing bowl, take 2 cups whole wheat flour/ atta (240 grams) and 1/4 teaspoon salt. Also add 1 tablespoon ghee or oil. Now add water in parts and knead to a smooth soft dough. I added 3/4 cup water. Depending on the quality of flour, you can add 3/4 to 1 cup water. Knead till smooth and soft. Cover the dough and keep aside. In a mortar-pestle take 1/2 teaspoon cumin seeds and 1/2 teaspoon saunf (fennel seeds). Lightly crush them and keep aside. Take 1 cup sattu /roasted gram flour in a mixing bowl or pan. Add the slightly crushed cumin seeds and fennel seeds. Now add 1/2 teaspoon ajwain , 1/2 teaspoon nigella seeds and 1/2 teaspoon red chilli powder, 1 to 2 teaspoons chopped green chilies, 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 tablespoons chopped coriander leaves and 1/4 teaspoon black salt. Also add regular salt as per taste. Also add 2 teaspoons lemon juice and 2 teaspoons mustard oil Mix very well.

28. Stuffing & Shaping Litti After 30 minutes, now make small or medium sized balls from the dough. Sprinkling some flour, roll each dough ball to a circle of about 5 to 6 inches. Place 2 to 3 tablespoons of the stuffing in the center. Pleat and then join the edges. Press the joined part and lightly roll the stuffed dough balls in your palms, so as to get a round shape. Keep aside. Another method is to flatten the the dough ball with your palms and make a shallow cup. Now place the stuffing. Gently bring together the outer dough cover in the center, while pressing the stuffing. Join and then seal the edges. This is a bit tricky method. So please use the method which suits you. Keep the prepared littis under a cotton towel or napkin, so that the dough does not dry out. Prepare all stuffed littis this way and place them on a baking tray, which has been greased with some oil. Do grease baking tray well, otherwise the littis can stuck to the tray.

29. Baking Litti 1.Place the littis in a preheated oven at 200 degrees celsius . Preheat the oven for 20 minutes at 200 degree celsius prior to baking. 2.After 10 to 15 minutes of baking, remove the tray and flip each litti . Keep the tray back in the oven. 3.Again after 10 to 15 minutes, remove the baking tray and flip each litti . Place the tray back in the oven. This has to be done once or twice more for even baking of littis . 4.Bake till the crust looks done with some light brown or golden brown spots on them. 5.Timing will vary upon the size and litres of oven. It took me about 45 minutes for these to bake. 6.Brush the littis with some melted ghee all over. 7.This step is optional and only to get charred spots on the litti . Secure the litti in a pair of tongs and place it on fire. Rotate for a few seconds till you see some charred spots on littis . 8.Serve these bihari style litti with baingan chokha , aloo chokha and tamatar chokha accompanied with a small bowl of melted ghee. The litti is broken, dipped in ghee and then had with the chokha .

30. Bihari Chokha Bihari Baingan Bharta or Bihari Chokha is a dish that is traditionally served with  Sattu Ki Litti . Both these dishes go hand in hand complementing the taste of each other. This procedure of making Baingan Bharta helps in preserving the nutrients of the ingredients and the smoky flavor of roasted brinjals adds to its taste. Not just littis , but you can also enjoy this Bihari Baingan Bharta or Bihari Chokha with plain or sattu ke parathe  and  Sattu ki Kachori .

31. Ingredients Brinjal - 1, big size Tomato or - 2, medium size Potato - 2, medium size Coriander Leaves - as per requirement, finely chopped Green Chilli - 3-4, finely chopped Ginger - 1 inch piece, finely chopped Onion - 1, finely chopped Garlic - 4-5 petals, finely chopped Salt as per taste Mustard Oil - as per requirement

32. Method Wash the tomatoes well with water and fill some water in a deep vessel. Set the water to boil. When the water begins to boil add the tomatoes in it. Cook the tomatoes in boiling water, till they become soft and tender. Remove the tomatoes to a plate and allow them to cool a little. Then remove the peel of these cooked tomatoes. Wash the brinjal well with water and make a cut at its centre to check if it is not rotten inside. (Do not cut the brinjal completely. It should remain intact at one end.) Now place a steel stand over the gas stove and lower the flame to low level. Place the this brinjal over this stand and then flip and cook the brinjal till it is nicely roasted and becomes soft at the centre. When the brinjal is nicely roasted then turn off the flame and remove it to a plate. Allow the brinjal to cool and then remove the peel. Then take 2 boiled potatoes, peel and finely mash them for making Bihari Chokha . Now take a big plate and place the cooked toamtoes and roasted brinjal in it. Then mash both the ingredients together. Then add the mashed boiled potatoes to the plate and mash all ingredients together again to mix them nicely. Now add finely chopped green chilli , garlic, ginger, coriander leaves and onion to it. Add salt as per taste and 2-3 tea spoon mustard oil to the ingredients in the plate and mix all of them together. Transfer the prepared Bihari Chokha to a beautiful dish and serve with hot sattu ki litti .

33. Tomato ka Chokha Ingredients 2 tomatoes 1 onion 2 green chillies 1 tsp coriander leaves 1tbsp mustard oil Salt to taste Method Roast the tomatoeson an open flame till well charred. Let cool and remove the charred skin. Crush the tomatoes with hands or use a potato masher. add chopped onions, green chilly., coriander leaves, salt and finally mustard oil. Mix well and serve.

34. Mutton Kebab’s Bihar is equally famous for its luscious non-vegetarian delights. Patna’s famous Mutton Kebabs have an equally rich and historical origin. The aroma from a small shop in  Kadamkua  attracts you like a magnet and introduces you to  Mahgu ; His Great Grandfather was a chef in the British court.  Mahgu’s Mutton Kebab’s  are a delightful miracle to your taste buds. Heading towards  Rajendra Nagar in Patna , Richie Rich’s delicate  Reshmi Kebabs  are a tough competition to  Lucknow’s Galauti Kebabs .

35. Ingredients Of Galouti Kebab 1/2 Kg meat (minced) Grind together: 75-100 gms raw papaya, chopped to taste salt 1 tbsp ginger, chopped 1 tbsp garlic, chopped 8 Cloves 2 seeds black cardamoms 2 tsp poppy seeds (dry ground), roasted 4 Peppercorns 1/2 tsp cinnamon pieces 2 tbsp dessicated coconut, roasted 2 blades mace 5 Green cardamoms 1 tsp chilli powder 1/4 tsp nutmeg, grated For the kebabs: 1 cup onions (fried brown and crisp in 1/2 cup ghee), sliced 1/4 cup coriander leaves, finely chopped 1 tbsp green chillies , finely chopped 3 tbsp gram flour, roasted 1 Egg To pan fry the kebabs Ghee To sprinkle over the kebabs Lemon juice

36. Method Marinate the minced meat in the ground ingredients for 4-5 hours. 2.Mix together the coriander leaves, green chillies , gram flour and egg. 3.Add to the meat and work at it for some time, almost kneading it like a dough. 4.Shape mixture into round patties of desired size, and refrigerate for half an hour or so. 5.Heat the ghee in a heavy-based frying pan or griddle. 6.Fry the kebabs, browning first one side and then the other, over medium heat. 7.Arrange them on a serving dish, sprinkle lemon juice and serve.

37. Magadh Magadha  was an ancient Indian kingdom in southern  Bihar , and was counted as one of the sixteen Mahajanapadas , 'Great Kingdoms' of ancient India.  Magadha  played an important role in the development of Jainism and Buddhism, and two of India's greatest empires, the Maurya Empire and Gupta Empire, originated in  Magadha .

38. Gaya Gaya is a holy city beside the Falgu River, in the northeast Indian state of Bihar. It’s known for 18th-century Vishnupad Mandir , a riverside temple with an octagonal shrine. Close by, ancient Mangla Gauri Temple is set on a hilltop. To the north, Hindu devotees bath in a Brahma Kund pond before honoring their deceased ancestors atop Pretshila Hill. To the south lies the Hindu pilgrimage center of Bodh Gaya

39. khaja Ingredients 2 cups  maida / all purpose flour 2 tbsp melted butter 1 pinch salt 120 to 130 ml water For syrup 1 & ½ cups sugar ¾ cup water

40. Method Take maida , butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough. You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung). Mean while you can prepare sugar syrup by heating sugar with 1 cup water. Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup between your fingers, a string forms. After one hour knead again to smooth. Place over a dusted surface. Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides. Start folding from one end. Dust over the folding. Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps. Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces. Gently roll over each piece keeping the layers in side. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches. Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form. Once floats, fry in medium flame on both sides until it turns cripsy and golden. Drain in paper towel. Add to the warm sugar syrup. Repeat to finish. Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.

41. Dal Peetha Dal Peetha  is the Bihari way to cook dumplings or momos . This quintessential food of Bihar is covered with rice flour and stuffed with lentil paste, along with spices and pickle. The dumpling is then steamed or fried and makes for a very healthy breakfast. Another variant of this is when the lentil paste is mixed with spices and rolled into chappatis and is called  Dal-Puri .

42. Dal Peetha Ingredients for making Rice Dough 1 cup Rice , soaked for 4 hours or 1/2 cup rice flour 1 teaspoon Oil 1 pinch Salt Water , to cook Ingredients for Dal Stuffing 3/4 cup  Chana dal soaked for 3 hours 2 Green Chillies  , chopped 1 inch Ginger (chopped) 3 cloves Garlic (chopped) 1/2 teaspoon (Cumin seeds) 1/4 teaspoon (Peppercorns) 1/2 teaspoon (Carom seeds) 1 teaspoon Oil Salt , to taste Coriander Leaves , finely chopped

43. Method Grind the soaked rice to a smooth paste using water (approximately 1/2 cup) Dilute the ground batter by adding water (approximately 1.5 - 2 cups) to get a thin batter consistency. Add salt and oil to the batter and mix well. Transfer the batter to a heavy bottom kadai or vessel and start cooking over low heat. Keep stirring the batter to prevent lumps and cook the rice flour batter till it turns into a soft dough. It might look as if the dough is turning lumpy and sticking to the ladle, but keep stirring till the entire batter cooks. This step will take at least 12 -15 minutes over low flame. Instruction to make the Dal Stuffing Drain the excess water from soaked dal and grind dal along with green chillies , ginger, garlic, salt, carom seeds cumin seeds and pepper corns to make a coarse paste. Heat a kadai /wok over low flame, with a teaspoon of oil and add the ground paste. Keep stirring till the dal cooks well and they get a powdered/crumbly texture. This step will approximately take 7-10 minutes. Switch off and add the chopped cilantro leaves. Your stuffing for Bihari Dal Pitha is now ready.

44. Instruction to shape Pithas . Grease a steamer vessel with oil. Grease your hands with oil and take lemon size portions of the rice dough and using your hand shape them into balls. Work when the rice dough is still warm for better result. Keep the rice dough covered with a damp cloth or a lid to keep it moist while you are making balls. Taking one ball at a time, pinch the corners and shape the balls to make a cup and spoon the dal stuffing. You can also use gujiya mould to shape the pithas . Also can shape the pithas like dimsums /wontons / kozhukattai / modak . Seal gently by pinching the ends using greased fingers. Repeat the same for the entire batch. Place the pithas in the greased steamer and steam them for 8-10 minutes. You can also cook the pitha by dunking them in boiling hot water. Cook till they rise up to the surface, drain and serve. Make sure to seal the pithas properly to avoid leakage.

45. Munger Munger is a twin city and a Municipal Corporation situated in the Indian state of Bihar. It is the administrative headquarters of Munger district and Munger Division. It is the 11th largest city of Bihar by population. Historically, Munger is known for being an ancient seat of rule.

46. Chana Ghugni Chana Ghughni  is a spicy-tangy evening snack item from the food of Bihar. Extremely common yet equally delicious, this mouth-watering snack is prepared in almost every household of Bihar. Boiled chickpeas, fried with onion and spices along with “ Chuda ka bhuja ” (flattened rice) makes it a perfect  answer to satisfy your hunger! Flattened and dried gram is also used to make other salty snacks.

47. Chana Ghugni Ingredients 1 cup black chickpeas or 200 grams black chickpeas ( kala chana ) ▢2 tablespoons mustard oil ▢½ teaspoon cumin seeds ▢1  tej patta  ( bay leaf) ▢1 inch cinnamon ▢2 cloves - optional ▢4 finely chopped onions ▢ 4 medium tomatoes finely chopped ▢½ teaspoon  Ginger-Garlic Paste ▢½ teaspoon turmeric powder ▢½ teaspoon red chilli powder ▢1 teaspoon cumin powder ▢1 tablespoon coriander powder ▢½ teaspoon  Garam Masala Powder ▢salt as required ▢2 cups water Garnish And Side Accompaniments ▢2 finely chopped onions ▢ 2 green chilies - finely chopped ▢10gm chopped coriander leaves  ▢1  lemon

48. Method Soaking And Cooking Kala Chana Rinse black chickpeas with water a couple of times. Then soak the black chickpeas overnight or for 7 to 8 hours in enough water. Drain the water and keep the chickpeas aside. Making Ghugni Recipe In a pressure cooker, heat 2 tablespoons mustard oil. Once the mustard oil begins to smoke, then lower the flame. Add ½ teaspoon cumin seeds, 1 tej patta , 1 inch cinnamon and 2 cloves (optional). The oil will be hot and the spices will crackle in fraction of seconds. Then immediately add 1.3 cups finely chopped onions. Saute onions till they turn light brown. Next add ½ teaspoon ginger-garlic paste and  saute till their raw aroma goes away. Next add 1 cup finely chopped tomatoes. Saute till the tomatoes turn mushy and you see oil releasing from the sides of the onion-tomato masala .

49. Now add all the spice powders one by one - ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder and 1 tablespoon coriander powder.  Mix the spice powders very well with the onion-tomato base. Add the soaked kala chana and mix them very well with the masala . Now add 2 cups water. Season with salt and mix well. Pressure cook on medium flame for 15 to 20 minutes or till the chana is cooked. The time of cooking will vary on the quality of chana . In case the chana is not cooked, then continue to pressure cook for some more minutes. Once the pressure settles down on its own, remove the lid and keep the cooker on stove top. Simmer the ghugni gravy on a low to medium flame till it thickens slightly. Mash some chana pieces with the spoon as this helps in thickening the gravy. Once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder and mix very well. Switch off the flame.  Serve kala chana ghugni garnished with some finely chopped onion, chopped coriander leaves, finely chopped green chilies and drizzled with some lemon juice.

50. Kadhi Badi This all-time favourite yummilicious (if such a word exists) dish is another staple delicacy of  Bihari food . The  gravy ( Kadhi ) as well as the  badi  are prepared from  besan  (gram flour). The gravy also consists of yoghurt. It is usually complimented with rice and/or puris .

51. Kadhi Badi Ingredients 1 cup  Curd ( Dahi / Yogurt)  , (sour) 2 tablespoons Gram flour ( besan ) 1/2 teaspoon Turmeric powder ( Haldi ) Red Chilli powder , to taste Salt , to taste For Badi 1 cup Gram flour ( besan ) 1 teaspoon  Ajwain (Carom seeds) 1/2 teaspoon  Kalonji (Onion Nigella Seeds) 1/2 teaspoon Turmeric powder ( Haldi ) 2 tablespoons Onion , chopped Salt , to taste Red Chilli powder , to taste Oil , to deep fry   1/2 cup Water For Tempering 1 teaspoon Cumin seeds ( Jeera ) 3 Dry Red Chillies Curry leaves , few 1 teaspoon  Ginger Garlic Paste 2 teaspoon Oil 2 teaspoon Oil

52. Method To begin making Bihari Style Kadhi Badi Recipe, take a bowl and mix all the badi ingredients together including gram flour, ajwain , kalonji , turmeric powder, onion, salt, red chilli powder, salt and make a thick paste with water. Keep it aside for 15 minutes. Meanwhile for Kadhi , mix together yogurt and chickpea flour, salt, turmeric powder, red chilli powder and about 2 cups of water. Beat well so that no lumps remain and is smooth. You can add more water if you prefer thin gravy. For tempering, heat oil in a heavy bottomed pan. Add cumin seeds and let it splutter. Add whole red chillies and sauté till they release an aroma. Add curry leaves and ginger-garlic paste. Let it cook for about 2 minutes. Now add the kadhi mix and let it simmer on low flame for 15 minutes. In the meanwhile, Heat a kuzhi paniyaram pan with enough oil and add a tablespoon of the badi  dough into the hollow holes and fry them on either side till it is golden brown.  Put the badi in the kadhi gravy that is simmering away, you can add it immediately as the badi will soak up in enough gravy.  Cover and cook for 5 more minutes. Serve hot.

53. Bhagalpur Bhagalpur division village is an administrative geographical unit of Bihar state of India, with Bhagalpur as the administrative headquarters of the division. As of 2005, the division consists of Bhagalpur district, and Banka district and is located on the bank of Ganga River.

54. Parwal ki Mithai Biharis sure seem to have a sweet tooth. Yes you read that right, they even turned the plain old vegetable like  parwal / patol  (pointed gourd) into a sweet dish, reverberant  of the food of Bihar. And boy, it tastes heavenlly . The inner pulp of the parwal is scooped out, bolied , dipped in syrup and filled with sweet khoya preperation . The end result looks as royal as it tastes!

55. Parwal ki Mithai Ingredients Parwals peeled, slit and seeded 250 grams Khoya 1 cup Sugar 1 1/2 cups Green cardamom powder 1/4 teaspoon Almonds chopped 10 Pistachios chopped 10 Milk powder 2 tablespoons Soda bicarbonate a pinch Saffron ( kesar ) a few strands Silver warq to decorate

56. Method To make the stuffing roast the khoya on medium heat till it becomes soft. Add half cup sugar and continue to roast. In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. Add green cardamom powder to the khoya and mix. Take it off the heat and add almonds and pistachios and mix. Add milk powder and mix well. Transfer the mixture onto a plate and cool. Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for two to three minutes. Drain and put them in the sugar syrup and cook till they soften. Drain and cool. Stuff them with the khoya mixture. Sprinkle a few saffron strands over each parwal and decorate with silver warq . Serve cold.

57. Rasia The special type of  kheer  is exclusive to the grand and traditional  Chhath Puja ,  and is an opulent affair of the food of Bihar.  Rasia  is famous for its festive touch and equally delicious taste. Another variant is made from popped fox nuts or  makhana  which is called  makhane ki kheer  and is only slightly sweet but quite rich.

58. Rasia Ingredient: ·   Rice – 1 cup ·   Milk – ½ ltr ·  Jaggery / Gur - 250 gms ·    Water – 2 cups ·   Cardamom Powder – 1 tbsp ·    Dry Ginger Powder – ½ tsp ·   Almonds – 5 pcs ·   Cashewnuts – 5 pcs ·    Raisins – 10 pcs ·    Ghee – 5 tbsp . Method: Wash and soak rice in water for 30 minutes. Then drain the water completely and keep aside. Heat 5 tbsp Ghee in a non stick saucepan and once the pan is hot keep the flame low. Add the chopped Almonds, Cashewnuts and raisins in the ghee and saute it till it starts changing colour . When the dry fruits turn light brown quickly add the rice and fry it till it changes colour and becomes light golden. (Be careful while roasting the rice, do not burn them.) Put off the flame and add ½ ltr milk to the rice and keep stirring it. Switch on the gas now and keep stirring the rice every 2 minutes so that the milk doesn’t stick to the bottom and sides of the pan. Keep stirring the rice and milk till the rice does not get cooked. (This takes approximately about 15-20 minutes, take a little rice and smash it on your fingers or smash little rice with the ladle to check if the rice is cooked). Once the rice is done, switch off the gas and take the vessel off from the flame and let it cool till the rice and milk mixture is at a room temperature.   Meanwhile, heat another saucepan and add 250 gms of  Jaggery / Gur to it. Pour 1 Glass of water and dilute the Gur . Once the Jaggery syrup is done, take it off from the flame and strain the jiggery syrup through a sieve/ channi to remove impurities. Allow the syrup to cool and come at room temperature. Once the Rice-Milk mixture and Jaggery syrup are at room temperature and cooled completely, Mix both of them together.   Place the mixed Kheer on a low flame. Add cardamom powder and a pinch of dry ginger/ soont powder (optional) for the extra zing and keep stirring. (Keep stirring the kheer on a low flame orelse the Kheer may curdle)   Take out the Kheer in a serving bowl and add a few chopped nuts to garnish eat.

59. Purnia Purnia District is one of the thirty-eight districts of the Indian state of Bihar. The city of Purnia is the administrative headquarters of this district. The city of Purnia has continued its tradition of hoisting the national flag at 12:07 am on every Independence Day since 1947.

60. Purnia Food Some of the most savoured dishes from  Purnia  are the kebabs which are mainly made of red meats like Lamb and mutton. The kebabs are usually paired with paratha or roti , which is a flatbread made of wheat. Apart from this some of the characteristic dishes are the biriyani , kebabs, kela machali , taash etc.

61. Kele Ki Machli Ingredients For Boiling Banana 4-5 Raw Bananas – cut in half Salt to taste For Gravy / Curry 1 tbsp Ghee 1 tsp Cumin Seeds 1 Clove 4-5 Black Peppercorns 1 inch Ginger – chopped 2-3 Garlic – chopped 2 Onions – paste 1 cup Curd 1½ tbsp Coriander Powder ½ tsp Turmeric Powder 2 tsp Degi Red Chilli Powder Salt to taste ½ tsp Sugar 2 tbsp Coriander Leaves – chopped For Frying Banana ½ tsp Degi Red Chilli Powder ¼ tsp Turmeric Powder ¼ tsp Asafoetida 1 cup Gram Flour Salt to taste   For Garnish fresh Coriander Leaves

62. METHOD In a pot , boil the banana with the skin in water until cooked. Once bananas are cooked remove and let it cool a little then peel the banana then cut lengthwise and apply some salt to them. For coating, in a bowl add gram flour, red chilli powder, turmeric powder and mix well. Now coat the cooked bananas in the prepaid coating mixture. Now heat oil in a pan and deep fry the banana golden brown from both sides. Remove and keep aside. For gravy In a kadhai add ghee then add cumin seeds, cloves, black pepper cons and let them crackle then add chopped ginger and green chillies saute for a minute. Now add the onion paste and saute until browned. Meanwhile in a bowl add curd, coriander powder, degi red chilli powder, turmeric powder and mix everything properly. Now add this mixture and saute it until the ghee comes on top. Add some water, salt, sugar and continue cooking for 2-3 minutes. Now add the fried banana in the gravy and boil it for another 5 minutes. Switch off the flames and garnish with fresh coriander leaves, enjoy with roti or rice.

63. Sattu Sharbat Satt u ka sharbat is a popular drink in Bihar which is basically made of roasted gram flour. Packed with protein, this savoury drink is a real energiser and a meal in itself. Disclaimer- Bihar is an extremely porous state; the adjoining states share a similar culture. The author has tried best to include exclusive dishes to the food of Bihar. However, some delicacies may have a common claim by adjoining states 

64. Sattu Sharbat Ingredients 1.5  litres chilled water or water at room temperature ▢6 tablespoon  sattu  (roasted black chickpea flour) ▢4 to 6 tablespoon regular sugar or organic unrefined cane sugar or jaggery - add as per taste ▢¼ teaspoon black salt or 2 to 3 pinches of black salt (optional) Method Take chilled water in individual glasses. You can also take all of the chilled water in a mug and then mix. Add 2 tbsp sattu in each glass. Add sugar or jaggery as per taste. I usually add 2 to 3 teaspoon of sugar or jaggery powder per serving. Add a pinch of black salt in each glass. For some tang, you can also add lemon or lime juice. Stir and mix everything very well. Serve after mixing. Or you can even chill and serve later. The flour settles down, so if serving later, do stir and serve..

65. Tilkut To those of you who enjoy a sugar rush a dive into Bihari cuisine will be worth it. This north Indian state has a plethora of desserts and savouries which will be a delight to your sweetened taste buds. A feeling which you are too sure to relinquish for days to come. However, it requires skill and talent to create the choicest of Bihari sweets. One such sweet that requires careful preparation is the Tilkut a healthy dessert prepared from punched sesame seeds. It is cooked with a sugar base rolled into a ball filled with copious amounts of crushed sesame seeds. The tilkut gets tastier, softer and nebulous with a luxurious input of sesame seeds. Heated in an optimum temperature with the right proportions of jaggery and lint is then hammered where the hard work begins to beat them into biscuit like shapes. The best tilkuts are made in the town of Gaya. However, take care Tilkut is a seasonal dish and it is available only in winters (during Makar Sankranti time). The saying Winter is coming can be never be looked forward more optimistically except in the matter of Tilkuts .

66. Tilkut Ingredients 1 cup  white Sesame seeds  dry roasted 3/4 cup  Jaggrey 1/4 tsp  Green Cardamom crushed 1/3 cup  Almond fine chopped 1 tbsp  Ghee Method Ingredients for Tilkut . This recipe is medium sweet, if you want more sweet add more jaggrey . Dry roast the til ( sesame seeds) at medium heat until it starts puffing (in about 5-6 minutes) . Stir continuously to avoid it getting burnt. Turn off the heat. Immediately, transfer the roasted Til (Sesame seeds) into a plate. Let it cool. Grind the roasted sesame in a food processor for few sec. Keep it aside. In a pan, add 1/4 cup water and jaggrey . Stir it and let it boil at medium heat. Boil it until it starts caramelizing and forms a ball when you add a drop of syrup in cold water. Add sesame seeds, ghee, almond and cardamom powder. Mix all together very well. Turn off the heat. Spread it in a greased plate with rubber spatula evenly. Let it cool for 15-20 minutesCut it in a round or triangle shape, or shape it into a round ladoo .

67. Darbhanga Darbhanga is a city and Municipal Corporation in the Indian state of Bihar. It is the 6th largest city of Bihar, only after Patna, Gaya, Bhagalpur, Muzaffarpur and Purnea . It is the headquarters of Darbhanga district and Darbhanga division and was the seat of the Raj Darbhanga and capital of the Mithila region.

68. Arikanchak Chakka In summer and rainy season you have  Arikonchak saagak chutney  which is eaten as side dish and  Arikanchak chakka ka jhor  which is a main course dish. It is prepared in similar way like in Gujarat  Patraa  is prepared from  Arvi  leaves. After sun drying prepared chakka (wheels) is shallow fried in mustard oil and cooked in light watery mustard gravy.

69. Arikanchak Chakka Ingredients Arbi leaves 25 no Garlic Cloves 20 no green chillies   8-10 no Anseed Seeds 1 tsp Amchur Powder 1 1/2 tbsp lemon  2 nos Mustard Oil 3 tbsp Salt to taste Method Wash arbi leaves properly with running water atleast trice. Wipe it off with kitchen towel Take out all hard stem part from leaves. Chop it roughly and keep aside. Crushed 10 garlic cloves and 5 green chillies nd finely chopped rest of garlic cloves. Heat one cup water in a heavy bottom deep pot. Add 10 crushed garlic cloves, 4 - 5 green chillies and salt in water. Once water reaches boiling point put chopped leaves and reduce heat on low. Mix all ingredients together properly and cover up with lid. Stir it for several times so that it will cook evenly.Cook leaves like this for 20 minutes. Remove the lid and switch off the gas stove. Now mash very well with the help of back side of laddle / wooden blender / electric hand blender. It consistency should be semi thick paste. Now add dry mango powder and again mix very well. Keep aside. Now heat oil in a heavy bottom pan. Add anseed seeds, garlic, green chillies and fry till pink colour . Switch off gas stove. Put this mixture in mashed leaves and mix properly. At this point check salt and sourness of saag . Adjust as your preference. It should be little sour because arbi leaves having itching properties in mouth and neck.

70. Oysters Apart from fishes other water based species like  Doka  (Oyster) and  Kankor  (crab) are also eaten during rainy season. Doka ka jhor  and  Kankor ka chutney  is termed as relished delicacy.

71. Shallow Fried Oysters Recipe Ingredients 20 Oysters , well-rinsed and drained in colander 1/2 cup  Sooji (Semolina/ Rava ) 2 tablespoons Rice flour 3 tablespoons Oil , for shallow fry 1 teaspoon  Garam masala powder 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder  Salt to taste Method To begin Shallow Fried Oysters Recipe, first, get all the oysters cleaned and keep them for draining out the excess water in a colander. This step is important since the spices won’t get coated properly on to the oysters if they are watery. You can also pat them dry with a paper towel to dry them. Mix homemade  garam masala , chili powder and haldi in a plate along with rava / semolina and rice flour. Heat a skillet/ pan, add a tablespoon of oil. Coat each oyster well with the prepared masala mix and place on the skillet. Cover it with a plate and cook on medium high heat for about 2-3 minutes. Check in between. If it looks dry, add a little oil and continue frying. After 3 minutes, flip sides and cook uncovered for 2-3 more minutes. Once these Pan-fried Oysters look fully cooked (dark browned on both the sides), switch off the stove. Serve Shallow Fried Oysters Recipe hot with rice or mutton biriyani and fish curry.

72. Fish Fish is prepared in many different ways apart from gravy. Fish fry or  Taral Maach  is also very famous dish. It is eaten as side dish in main course or in evening snacks with Chura-Bhuja (flattened rice fried in oil ). Mostly smaller varieties of fishes like  Maara , Ichna (small shrimps),  Kabai  ,  Mangur , Singi , Pothi , Chechra , Tengra etc.  are used for fish fry snacks or side dish. Fried smaller fish are also used in relatively thicker mustard gravy dish named  Latpat jhor

73. Fish Curry Ingredients 6 Pieces rohu fish 3 1/2 tsp salt 3 tsp turmeric powder 2 tsp chilli powder 1 tbsp oil 10 garlic 2 green chillies 1 tbsp mustard seeds 1 tsp black peppercorns 1 tsp cumin seeds 2 whole red chillies 1 tsp fenugreek seeds 1/2 cup tomatoes, chopped 2 tbsp mustard oil 2 bay leaves 1/2 cup water 1 tsp garam masala 2 tsp coriander leaves

74. Method Take the pieces of rohu fish in a bowl, add 2 tsp of salt and turmeric powder each along with chilli powder and oil. Mash them with hands and keep aside for 15 minutes to marinate. Now, take garlic, green chillies , mustard seeds, black pepper corns, cumin seeds, whole red chillies and fenugreek seeds in a grinder. Along with it, add a tsp each of turmeric powder and salt along with tomatoes. Grind all the ingredients together to make a paste. Now take a pan and put mustard oil in it. Put the marinated fish in to the pan and fry it well. Now take the bay leaves and put in the pan along with the grinded paste. Saute and add ½ a tsp of salt to mix. Now put the fried fish into the paste. Mix well and add some water. Let it simmer for 5-10 minutes. Add garam masala and coriander leaves to the gravy. Stir well. Serve hot.

75. Chura-Dahi Mostly the day begins with famous legendary dish of Mithila ,  Chura-Dahi [. It is a flattened rice ( Chura ) topped with thick creamy curd and sugar ( jaggery in winter). This dish is accompanied with salt, green chillies and home made pickles. A spicy mixed vegetable item ( Daalna ) could also be served along with this item as a side dish. During summer the same Chura-Dahi is consumed with best quality fresh mango pulp or dried mango pulp ( Ammaut ). People outside of Mithila regions of Bihar eat Dahi-Chura only once a year on “ Makar Sankranti ” , but a Maithil eat it all around the year. It is the true fast food of Mithila . In old time Chura-Dahi was also used as food during travel.

76.   Khajuria / Thekua Khajuria  is the most commonly prepared snack of  Bihari food . The mixture of wheat flour and jaggery is deep fried and lo! This lip-smacking snack is ready to fulfill those hunger attacks! One can also use rice flour instead of wheat flour and suger instead of jaggery to make different varieties.

77. Thekua ( khajuria ) Ingredients 2 cups flour 1 cup  jaggery 1/2 cup water 4 tbsp  semoline / rava 1 tbsp Cardamom powder 4 tbsp chopped coconut 2 tbsp Ghee - as needed Oil/ghee for deep frying Method Take all the ingredients. Take jaggery and water in a sauce pan and put it on the flame. Let the jaggery dissolve in water. As soon as the jaggery dissolves in water, turn off the flame and keep it aside. Add ghee to the jaggery . Allow it to cool to the room temperature. Take flour, semolina,Cardamom powder,coconuts in a bowl and mix it. Add the jaggery and water mix to it and knead a firm dough. Keep the dough aside for 10 min. Make small balls from the dough Press it against the thekua mould to get the desirable designs. If you don't have thekua mould,you can press it in between your palms. You can also use maamoul moulds. Similarly make all the thekuas and keep it aside. Fry the thekuas in medium hot oil. Turn the thekuas and cook it on other side. Thekuas should be cooked on low to medium flame. Take out the thekuas and drain the excess oil and keep it in paper towel so it can absorb the extra oil. Let the thekuas cool to the room temperature. Serve it at room temperature with tea.