Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Bihari lunch. It is one of my favorites . For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

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Bihari cuisine is predominantly inclined to values of vegetarianism and influenced by North and East Indian cuisine Use of Dahi and other dairy products in their everyday meal can be predominantly. Bihari cuisine (Hindi: बिहारी खाना, Urdu: بِہاری کھانا‎) is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji.

The Ingredients needed to make Bihari lunch:

1. It’s For of Arhar ki tadka dal
2. You need 1 cup of Arhar dal/toor dal -
3. You need 2.5 cup of Water
4. Prepare to taste of Salt
5. You need 1/4 tsp of Turmeric powder
6. You need For of tempering
7. Prepare 1 of Finely chopped onion
8. It’s 1 of Finely chopped tomato
9. Prepare 1/4 tsp of Finely chopped ginger
10. It’s 1/4 tsp of Finely chopped green chilli
11. Prepare 2 tbsp of Finely chopped coriander leaves
12. Prepare 1/2 tsp of Red chilli powder
13. Prepare 1/4 tsp of Cumin seeds
14. It’s 1/4 tsp of Asafoetida
15. Prepare 2 tbsp of Clarified butter
16. You need 1 tbsp of Coriander leaves
17. It’s For of Aloo baingan ki subji
18. Prepare 1 of Aloo/potato
19. It’s 2 of Baingan /eggplant
20. It’s 1 tsp of Red chilli powder
21. Prepare 1 tsp of Turmeric powder
22. You need 1 tsp of Garlic paste
23. You need 1/2 tsp of Panchphoran
24. You need 1 pinch of Asafoetida
25. You need to taste of Salt
26. Prepare 2 tbsp of Oil
27. You need 1 of Tomato
28. You need Handful of Chopped coriander leaves for garnish
29. Prepare For of Aloo gobi our matar ki subji
30. You need 1/2 kg of Cauliflower or gobi - florets
31. You need 6 of Potato or aloo
32. It’s 1 of Chopped onion
33. Prepare 2 of Chopped green chillies
34. You need 1/2 tsp of Turmeric powder
35. You need 1 tsp of Coriander powder
36. You need 1 tsp of Red chilli powder
37. Prepare 1 tsp of Ginger garlic paste
38. Prepare 1 of Chopped tomato
39. You need 2 tbsp of Oil
40. You need 1 pinch of Cumin seeds
41. You need 1 pinch of Garam masala
42. You need to taste of Salt
43. It’s 1 tbsp of Chopped coriander leaves
44. It’s For of aloo tamator ki subji;
45. You need 4 of Medium sized potatoes
46. Prepare 2 of Chopped tomatoes
47. It’s 1 tsp of Red chilli powder
48. It’s 1/2 tsp of Turmeric powder
49. It’s 1 tsp of Mustard seeds
50. Prepare 1/2 tsp of Cumin seeds
51. You need 3-4 of Garlic cloves
52. Prepare 1/4 tsp of Fenugreek seeds
53. It’s to taste of Salt
54. It’s 2 tbsp of Oil
55. Prepare 1 tbsp of Coriander leaves
56. Prepare For of Aloo ka pakora
57. Prepare 4 of Potatoes
58. You need 1/2 cup of Gram flour
59. You need 1/2 cup of Rice flour
60. It’s 1_2 tsp of Red chilli powder
61. Prepare 1/2 tsp of Turmeric powder
62. You need to taste of Salt
63. You need As required of Oil - for frying
64. You need As per taste of green coriander chutney
65. It’s 1 bowl of Chopped green garlic
66. It’s 1/2 bowl of Chopped coriander leaves
67. Prepare 4-5 of Chopped green chillies
68. You need 1 tsp of Lemon juice
69. It’s 3-4 drops of Mustard oil
70. You need As per taste of Salt
71. It’s For of imli ka meetha achar
72. Prepare 100 gms of Tamarind
73. You need 250 gms of Gud/jaggery
74. You need 1 tsp of Black salt
75. You need 2 of Whole red chillies
76. It’s 1 tbsp of Cumin seeds
77. You need 1/2 tsp of Fenugreek seeds
78. Prepare 2 tbsp of Mustard oil
79. You need 2 tbsp of Vinegar
80. It’s For of rasgulla
81. It’s 5 cups of Milk
82. You need 1 cup of Sugar
83. Prepare 3 cups of Water
84. It’s 2 tbsp of Lemon juice
85. It’s 1/4 tsp of Cardamom powder
86. It’s For of Chapati
87. Prepare 1 cup of Wheat flour
88. You need 1/4 cup of Water
89. It’s For of puri
90. Prepare 1 cup of Wheat flour
91. You need 1 cup of All purpose flour
92. You need 1/4 tsp of Carom seeds
93. Prepare 1/4 tsp of Onion seeds
94. Prepare 1 pinch of Salt
95. Prepare 2 tbsp of Clarified butter
96. Prepare As required of Oil - for frying

Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. Bihari cuisine is predominantly vegetarian because the traditional Bihari society, influenced by Buddhist and Hindu values of non-violence, does not eat eggs, chicken, fish and other animal product

Step to make Bihari lunch:

1. For toor dal, soak toor dal for two hour Pressure cook toor dal with salt, turmeric powder and 2.5 cups of After 3 - 4 whistles turn off the flame. Heat clarified butter in a pan. Add asafoetida and cumin seeds to crackle. Add onion and ginger and saute till transparent. Add tomato, green chilli and red chilli powder and coriander leaves and cook for one to two min
2. For aloo baingan subji, Wash and peel the potato and cut into four piece Wash and cut the baingan into small piece Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle. Add potato, baingan tomato and all the spices and half cup of water and steam it. When the pressure cooker release the whistle, turn off the flame. After some time we open the cooker lid. Add salt and mix well. Garnish with coriander leave
3. For aloo gobhi ki subji, Heat oil in a pan fry the cauliflower florets and strain in a paper napkin. Again heat oil in the same pan add cumin seeds to crackle. Add onion and fry till light brown. Add ginger, garlic paste, all the spices, tomato and add some water and saute for 4-5 minutes in medium flame. Fry the spices till oil starts to leave the side Add cauliflower florets, potato and saute for two to three min Add 1 cup of water, salt and boil it.
4. Then cover with a lid and simmer the gas till the veggies are cooked.
5. For aloo tamatar ki subji, Wash and peel the potatoes and cut into four pieces Heat oil in a pressure cooker,add fenugreek seeds to crackle. Add potatoes and saute for one mins, now add red chilli powder and turmeric powder and saute for 5 to 6 min
6. Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste. Add this mustard seeds paste in the pressure cooker and saute for one min and now add tomato and mix well. Add one cup of water for gravy and pressure cook on medium flame.
7. After one whistle simmer the flame for five mins Once cooled,open the lid and add salt and mix well. Garnish with coriander leave
8. For aloo pakora, Peel and wash the potatoe Cut the potatoes into thin slice Mix the dry ingredients with gram flour and rice flour and make a smooth batter with the help of Heat the oil in a pan. Dip the potatoes slices into the batter. Coat them well. Deep fry the pakora till golden and crispy.
9. For coriander leaves chutney, Wash and chop the green garlic, green coriander leaves and green chilli. In a blender add all the ingredients except oil and blend it. To make a smooth consistency Add mustard oil and mix well.
10. Add jaggery in slow flame, when jaggery melt add tamarind and cook in a slow flame. Add roasted powder and black salt in the tamarind pickle. Cook for ten mins, when it gets thick turn off the flame. Add vinegar and mix well.
11. For imli ka meetha aachar, Soak tamarind in warm water for half an hour. Dry roast the whole red chilli, cumin seeds and fenugreek seed Once cooled to make a coarse powder. Heat mustard oil in a pan.
12. Strain the milk in a muslin cloth and wash in freshwater for 2 - 3 time Hung the paneer / cottage cheese in a muslin cloth for half an hour. Now we get soft paneer/cottage cheese. We mash the paneer / cottage cheese very well and make soft and smooth dough
14. For rasgulla, Boil milk in a heavy bottom vessel. Once boiled switch off the flame. Add lemon juice and cover the milk. After a few mins, milk is fully curdled..
15. Divide the dough into equal size ball Roll each ball between your palm All the balls are made in the same way. Now we take a pan and add one cup of sugar, three cups of water, cardamom powder and bring to boil Once boiled add paneer balls and cover the lid Simmer the flame for 15 mins then turn off the flame. Once cooled, we open the lid. Rasgulla should be floating on the syrup and its size should be double.
16. For chapati, Take wheat flour,. Make a soft dough with the help of little Cover with a muslin cloth and keep aside for 30 min Divide the dough into lemon size ball Now roll this using rolling pin to make thin roti. Heat tawa and make chapati.
17. For puri,Take a large bowl add all above listed ingredient With the help of chilled water to make a dough. Keep aside for thirty min Divide the dough into balls and roll it. Heat enough oil in a pan. Deep fry the puri in hot oil until golden and crispy.
18. For bhaat,Bhaat or steamed rice Wash the rice and soak for half an hour. Take rice cooker add the rice with two cups of After ten mins turn off.

Get Bihari Recipe latest information and update About Litti Chokha Recipe: A traditional Bihari recipe, Litti Chokha is a delicious recipe that can be included in your lunch or dinner menu. See more ideas about Lunch menu, Lunch, Indian food recipe So I am starting Lunch stories on my blog. I have been sharing many of my lunches on Instagram.

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