what to eat in bihar

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 case in the United States. The term prawn also loosely describes any large shrimp, especially those that come 15 (or fewer) to the pound (such as king prawns or jumbo shrimp).

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.[citation needed] It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. It is one of the national dishes of Pakistan and is served on the flights of national airlines. It is sold as street food and fast food in Pakistan, Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Karachi, are the main centres of biryani cuisine. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices.

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 unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.

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 an indian kitchen. onions are always there in my kitchen, except on days when we fast and abstain from onion & garlic.