Bihari lunch
Bihari lunch

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, bihari lunch. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bihari lunch is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Bihari lunch is something that I have loved my entire life. They’re nice and they look wonderful.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook bihari lunch using 96 ingredients and 18 steps. Here is how you can achieve that.

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

This grilled North Indian Bihari kabab with piping hot naan is made with marinated kabab seen in Kolkata. Sattu Paratha is a great breakfast treat and a good lunch. (Dr.) Anjani Kumar Srivastava is the first Vice-Chancellor of Binod Bihari Mahto Koyalanchal University, Dhanbad. He is an eminent academician and well known administrator. Get Bihari Recipe latest information and updates.

Instructions to make Bihari lunch:
  1. For toor dal, soak toor dal for two hours. - Pressure cook toor dal with salt, turmeric powder and 2.5 cups of water. - 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 mins.
  2. For aloo baingan subji, Wash and peel the potato and cut into four pieces. - Wash and cut the baingan into small pieces. - 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 leaves.
  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 sides. Add cauliflower florets, potato and saute for two to three mins. 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 mins.
  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 leaves.
  8. For aloo pakora, Peel and wash the potatoes. - Cut the potatoes into thin slices. - Mix the dry ingredients with gram flour and rice flour and make a smooth batter with the help of water. - 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 seeds. - 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 times. - 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 balls. - Roll each ball between your palms. - 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 water. - Cover with a muslin cloth and keep aside for 30 mins. - Divide the dough into lemon size balls. - 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 ingredients. - With the help of chilled water to make a dough. - Keep aside for thirty mins. - 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 water. - After ten mins turn off.

About Litti Chokha Recipe: A traditional Bihari recipe, Litti Chokha is a delicious recipe that can be included in your lunch or dinner menu. Brinjal pepper kuzhambu, Mixed vegetable kootu, Paruppu rasam with garlic , Paruppu thogaiyal, instant mango pickle - just an idea on how to prepare. Easy Bihari Recipes in Urdu, Learn to make Bihari with complete Step by Step instructions, information about Bihari calories and servings. Pakistani Bihari dishes Recipe and International Bihari dishes. Check out the best tours and activities to experience Banke Bihari Temple (Banke Bihari Mandir).

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