This month’s Regional Cuisine of India (RCI) is dedicated to Cuisine of Bihar. Honestly I had no idea what Bihari cuisine consisted of until I read about it because of RCI :) I have never tried other states’ cuisines other than the states in
To know about the history, geography, economical status and culture of the state of
Lord Buddha attained enlightenment in
I went about making a Bihari thali, I tried to find out what exactly constitutes a Bihari thali but came up with nada online! So I made my own thali with one Subzi, one Daal, rice, paranthas and a sweet dish.
Bihari Thali
Aloo Gobi Matar ki Sabzi
You will need:
2 Boiled Potato (medium sized, cubed)
1 cup Cauliflower florets
2 Tomatoes chopped
1 cup Fresh or frozen peas
1 cup Mustard Oil
½ tsp Cumin seeds
2 Bay leaves
2 Dried red chillies
4 Cloves; 1 Big Cardomom ; 2 Small Cardomoms ; 1” pc Cinnamon stick
1 Onion chopped
1 tbsp Ginger Garlic paste
1 tsp Haldi powder ; 1 tsp Cumin powder ; 1 tsp Corriander powder ; 1 tsp Red Chilly powder ; 1 tsp Garam masala powder
Salt to taste
1 tbsp Ghee
Heat enough oil for deep-frying in a pan. Sprinkle some salt on the boiled cubed potato pieces. When the oil is hot, put the potato in it and deep fry till potatoes are crisp and golden brown. Drain the excess oil and keep aside. Deep fry the cauliflower florets too in the same oil, till they turn golden brown. Drain excess oil.
Heat 4 tbsp of oil in another pan. Add cumin seeds, bay leaves, dried red chilli, cardamom, cloves and cinnamon stick. When the cumin begins to splutter, add onion and saute till it becomes soft and translucent. Add ginger garlic paste and tomatoes. Saute for 3 minutes, then add all the powdered masalas. Add the fried potatoes and gobhi, peas and salt. Saute everything for 2 minutes. Cover and cook on low for 5 minutes, this helps cook the peas. Uncover, pour one tsp of ghee on top and serve hot with chapathis, paranthas or steamed rice.
Chana Dal Masala Fry
You will need:
1 cup Chana daal
8 tbsp oil
½ tsp Cumin seeds
2 Bay leaves
2 Dried red chillies
4 Cloves; 1 Big Cardomom ; 2 Small Cardomoms ; 1” pc Cinnamon stick
1 Onion chopped
1 tbsp Ginger Garlic paste
1 tsp Turmeric powder ; 1 tsp Cumin powder ; 1 tsp Corriander powder ; 1 tsp Red Chilly powder ; 1 tsp Garam masala powder
Salt to taste
2 tbsps Ghee
Pressure cook the chana dal with salt and turmeric powder in 2 cups water. Do not overcook, the daal should not be flat or broken, shape must be intact.
Heat oil in a pan. Add cumin seeds, bay leaves, dry red chillies, cardamom, cloves and cinnamon stick. Add the chopped onion and fry till it becomes soft. Add the Ginger garlic paste and sauté for a minute. Now add the cumin, coriander, red chilli and garam masala powders. Add ½ tsp of salt. Saute for 5-6 minutes till all the powders come together and the individual smells are gone. Now add the boiled daal with little water. Mix well and bring to a simmering boil. Garnish with chopped coriander and ghee. Serve hot with chapathis/paranthas or steamed Basmati Rice
Palak Parathas
You will need:
1 large bunch Spinach
Wheat flour as required
2 tsp Oil
½ tsp cumin seeds
2 tsp Amchur powder
2 Green chillies finely chopped
¼ “ pc Ginger finely chopped
3 small garlic pods finely chopped
½ cup finely chopped Corriander
1 ½ tsps Corriander powder
1 tsp red chilli powder
Salt to taste
3 tbsp Butter/ghee
Wash and roughly chop spinach. Add it to boiling water and let cook for 3-5 minutes. Drain and make a smooth puree in a blender. Reserve in a large bowl.
Heat oil in a pan. Add the cumin seeds, green chillies, ginger and garlic. Saute till garlic is light brown. Add this to the spinach puree along with the amchur, coriander and red chilli powders. Also add salt to taste. Now add wheat flour as required to make a soft pliable dough. Let sit for 30 mins or more. Roll into thick parathas and roast on a hot pan, apply butter on both sides and serve hot.
Malpua
I hadn’t heard of Malpuas until now and the images online looked so good, that I had to try them myself! All I can say is “Why didn’t I know sooner!”
You will need:
2 cups All Purpose Flour (Maida)
3 cups Milk
2 Bananas mashed
3 tbsp Fine Sooji (semolina)
2 cups Sugar
3 cups Water
½ tsp Cardamom powder
Few saffron strands
1 cup Ghee (for frying)
Mix flour, fine sooji, milk, saffron strands, cardamom powder and mashed banana in a bowl to make a thick pouring consistency batter. Keep aside for 30 mins.
Meanwhile make the sugar syrup by boiling sugar and water till it thickens to form a clear sticky syrup. Heat ghee in a pan for deep frying. Pour a small cup of batter in the centre of the hot ghee and fry on both sides till its light golden brown. Soak in sugar syrup for a minute and plate. Garnish with chopped pistachios and almonds and serve hot.
Malpuas are ritually eaten with kheer or rabdi, but for me Malpuas were sweet enough so skipped the rabdi.
It was a wonderful experience exploring the cuisine of Bihar. Bihar Thali & Malpua is my entry to this month's "RCI: Bihar" hosted by Sangeeta of Ghar Ka Khana.
yum..i love chana dal fry and the malpuas....btw..u have been tagged madam..chk my blog for details..do participate if u can :)
ReplyDeleteWow....nice plate of bihar. My mom love Malpua but we made in gujarati style if possible I made from your recipe my dear. Thanks for sharing new and nice dish.:)
ReplyDeleteMalpua's are looking great.
ReplyDeletethanks for the information...i am also as dilettante about the bihar cuisine.....seems now i also have google some stuff
ReplyDeleteWow you have outdone this tile. Sangeeta would be really pleased to get your entry.
ReplyDeleteI have no idea about bihari cusine so have to check the net.
All the dishes looke great.
Love the Mallupa
I too am not very familiar with this cuisine...all your recipes look good.
ReplyDeleteMe too!! No clue but to depend on the internet for help!:D
ReplyDeleteThali looks yum, great job. Palak Paraths is delicious.I made something for Bihar but still not ready to post!
what a fantastic thali, loved it!
ReplyDeletehope u saved some gobi for me ;)
great job!
Malpua looks great, have seen it in some weddings, but never tasted..maybe i can try it out now. The thali looks great.
ReplyDeleteMy vote too goes to malpuas...sounds delicious...Nice entry with this thali..!!
ReplyDeleterajitha...I have a lot of Bihari friends and very close ones too....So I am a regular at their meals...I love this Malpoa...and also they make Mathri...I love those too....Ur Malpoas look amazing .....and the thali looks very inviting Nams :-))
ReplyDeleteHey thanks Rajitha dear, you are the first to tag me :) Will do it soon!
ReplyDeleteThanks Kajal,nice to have you over:)
Thanks Lakshmi and Bhags :)
Thanks Happy, I sure hope too she is pleased! :)
Thanks Sunita:)
ReplyDeleteThanks, waiting for your post Asha dear:)
Thanks Richa, come on over there is a lot of Gobi left..hehe!
Thanks easy, try the Malpuas they are very quick and easy to make.
Thanks Raks:)
ReplyDeleteHey that's great to know Siri, glad you have Bihari friends, I was looking around to see if I have any so I can get to know something about Bihari food, but none here! :( Internet of course came to my rescue as always..hehe:)
yummy! Your thali looks very inviting! The malpuas are delightful and i wouldn't mind a little rabdi with mine ;) i make chana dal too, a little differently though, but never thought that it was part of Bihari cuisine. :)
ReplyDeleteNamratha thali looks delicious all the dishes are very new to me, I have to google for the recipes.
ReplyDeleteBTW like the pictures from you weekend smokey mountation trip very scenic and beautiful.
Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
ReplyDeletethali luks so appetising...its good to have this RCI event..we discover so much ..:) cool spread..:)
ReplyDeleteYour thali looks delectable. Malpuas look great.. i've not tasted them thus far but you are tempting me.. :)
ReplyDeletethaali looks yummm..
ReplyDeleteI've not tasted bihar cusines, but looks good to start from here. thanks for shairng namratha. :)
thaali looks yummm..
ReplyDeleteI've not tasted bihar cusines, but looks good to start from here. thanks for shairng namratha. :)
The thali looks yummy and the malpua looks delicious. Ive never tried them before. Now Iam waiting to go home to try it out.
ReplyDeletethali looks delicious Namratha :). Your weekend trip pictures looks great. You twl make a cute couple !
ReplyDeleteWhat a nice spread!:) Malpua is looking delicious!:)
ReplyDeleteI am amazed at the enthu with which some bloggers like you participate in every event!:)
Thanks Tee, nice to see you here after a long time! :)
ReplyDeleteThanks Madhu, the trip was a blast! :)
Hehe, I know what you mean Meeso..I have so many dishes to try too ;-D
So true Dhivya, RCI is a good excuse for me to explore other cuisines:)
You should try Malpuas, they are sooo delicious! I'm glad I decided to make them:)
ReplyDeleteThanks Grihini, I'm glad you stopped by:)
Do try them Deepz, well worth it:)
Thanks Roopa:):)
So sweet of you to say that Latha, but trust me we are nothing in front of you and Lakshmi :)
ReplyDeleteow Nammu, the thali looks so inviting!! I'll just call it an indian thali:) I made Malpuas with rabdi for karva chauth some time back, you can see the recipe on my blog! they taste so good wit rabdi, you should def try it next time:)
ReplyDeleteWow! What a lovely array of dishes, Namratha. I especially like those malpuas. Should try it out sometime.
ReplyDelete