what to eat in bihar
. these fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice. India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking p
. Mix of Rice, Dal and several Vegetables; steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee. Khich?i, alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Ang
. It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Beng
. It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken).
. beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions.
. Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India and Pakistan.Sattu is the basis of several dishes. It is commonly served cold for breakfast as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dis
. A deep fried item prepared from a mixture of powdered rice and ghee but is salted.
. Litti is a snack food found in Indias Bihar state; it consists of balls of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. The litti are traditionally baked over a
. Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in th
. Kofta (see section Name for other names) is an Iranian, Middle Eastern, Indian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. They are often shaped into meatbal
. This is a traditional and authentic bharwa karela recipe from Uttar Pradesh.We follow this same recipe from generations in my community and my household. Addition of raw mangoes and fennel powder make it different and special .Try this you will surely love this.
. Korma, kormaa, qorma, khorma, kurma, or azid is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk.
. Palak paneer is an Indian dish consisting of spinach and paneer (Indian farmers cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish.Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
. Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes include paneer butter masala and kadai paneer
. Prawn is a common name, used particularly in Britain and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the seafood industry. Shrimp that fall in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp.In the United Kingdom prawn is more common on menus than shrimp, while the opposite is the ca
. Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish (usually using basmati) made with spices and chicken, mutton, fish, eggs or vegetables.The name is derived from the Persian word bery?, meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire. It was one of the most famous dishes in the kitchen of the Mughal Emperors
. Tandoori chicken is a popular South Asian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
. A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.It is one of the most popular unleaven
. Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, lassi is served along with it.
. i often make different type of parathas at home but many of these paratha recipes are not posted on blog. so i have decided to post these paratha recipes one by one.parathas can be had for breakfast or a quick brunch or lunch. accompanied with a side vegetable dish or raita these parathas make for a complete meal.as far as onion paratha is concerned it is very easy to make. on top of it, onions are easily available in any kitchen and more so in a
. It is back to the roots time. A traditional dish from the place where I hail. Dal Puri is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What makes it different from dal puris of other regions is that this is made from Bengal Gram/Chana Dal unlike Urad/Moong Dal. Having grown up on it since my childhood,it definetly scores over urad/moong dal puris for me.This is my mothers recipe,execu
. I am not sure how many of you have had Sattu yet ! for those who dont know what that is
Makai ki Roti
. Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden.
. Naan or nan or khamiri is a leavened, oven-baked flatbread.It is typical of and popular in West, Central and South Asia.The most familiar and readily available varieties of naan in Western countries are the South Asian varieties. In Iran, from which the word ultimately originated, n?n not carry any special significance, as it is merely the everyday word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of
. Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi c?? (tasting, a delicacy), from c??n? (to lick), from Prakrit ca??ei (to devour with relish, eat noisily).
. The Panipuri , pani ke bataashe, Marathi: term used in Western India, phuchkainox is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into ones mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Luckno
. Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the wo
. Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt). The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours be
. Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pa
. Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices.
. Lathyrus sativus, is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an insurance crop as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonge
. Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2
. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lambs quarters, melde, goosefoot and fat-hen, though the latter two are also applied to other species of the genus Chenopodium, for which reason it is often distinguished as white goosefoot. It is sometimes also called pigweed However, Pigweed is also a name for a few weeds in the family: Amaranthaceae, The Name pigweed is used for Amaranthus albus,
. Fenugreek is an annual plant in the family Fabaceae with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semi-arid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent.
. It has been in wide use among Georgians from the 9th century until the 1920s, The trend of Chokha in Georgians still continue to occur as they see it as their proud cultural heritage they inherit till this day. France may be known for its berets, and Spain for its mantillas, but few national costumes are linked to as strong a sense of national pride as Georgias Chokhas. Nearly every Georgian household has photos of ancestors adorned in chokhas. O
. A samosa samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migr
. Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Anoth
. The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21? 25? North and 21? 30? north latitude and 82? 35? East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of Raipur district of Chhatisgarh division in Central Province till 1 April 1936, when it was transferred to Orissa on its creation. It is now in Komna blo
. Bhurta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of India, Bangladesh and Pakistan. An example of this is Baingan ka Bhurta.
. Khaja is a dessert of India. Refined wheat flour, sugar and oils are the chief ingredients of khaja. It is believed that, even 2000 years ago, Khajas were prepared in the southern side of the Gangetic Plains of Bihar. These areas which are home to khaja, once comprised the central part of Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of Patna, Gaya and several other places across the state of Bihar. Khajas of the S
. Tilkut is a sweet savoury made in the Indian states of Bihar and Jharkhand. This is also known as Tilkatri. It is made of pounded tila or sesame seeds (Sesamum indicum) and jaggery or sugar. The best tilkut is said to be from Gaya. References to this dry sweet is found in the Buddhist literature as palala.Normally, three types of tilkuts are available the sugar tilkut is white in colour, the sakkar tilkut is made of unrefined sugar and is light
. Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differ
. Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
. Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries in these places.The main ingredients of Thekua are wheat flour, chasni (melted sugar)and ghee. Jaggery can sometimes be used as an alternative to sugar. Doug
. Is a palm in the genus Phoenix, cultivated for its edible sweet fruit. Although its place of origin is unknown because of long cultivation, it probably originated from lands around the Persian Gulf. The species is widely cultivated and is reportedly naturalized in Australia, Spain, North Africa, the Canary Islands, Madeira, Cape Verde, the Sahel region of Africa, Mauritius, R
. is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah.
. Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.
. Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are pre
. Pantua is a local confection of eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. The name ledikeni is a rendition of Lady Canning and was first used by confectioner Bhim Nag when he renamed his pantuas specially prepared on the occasion of the birthday of Countess C
. Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. Origin of Peda may be credited to the
Parwal ki Mithai
. It is made of pointed gourd (botanical name-Trichosanthes dioica). The fruit is scrapped to remove the skin,sliced longitudinally, deseeded and boiled to make it tender and then filled with Khoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off.
. Murki is a short taan or inverted mordent in Hindustani classical music, known as pratyahatam in Carnatic music. It is a fast and delicate ornamentation or alankar, employing two or more notes and is similar to a mordent or ulta murki. It is often delivered in rapidfire tempo, and is employed in thumris and other lighter genres. Other taans used in thumri gyaki include the khatka and the zamzama.
. It is a sweet which is cubical in form and made out of maida.
. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the worlds human population, especially in Asia. It is the grain with the second-highest worldwide production, after corn, according to data for Oryza sativa with small wind pollinated flowers Since a large portion of maize crops are grown for purposes other than hum
. Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A ku