TRADITIONAL THALI OF BIHAR

Prep Time : 30 mins
Cooking Time : 60 mins
Serve :  1

Bihar ke log tadka wali arhar ki dal chawal , chapati or puri pasand karte hai.Sath me  hai baingan ki subji,aloo gobi ki subji aloo tamator ki subji subji hara,dhania ki chutney, imli ka metha achaar cucumber  raita,, salad,,papad our metha me banaya hai rasgulla

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 switch off 

Arhar ki tadka dal
INGREDIENTS
Arhar dal/toor dal - 1 cup
Water - 2.5 cup
Salt - to taste
Turmeric powder - 1/4 tsp
For tempering
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Finely chopped ginger - 1/4 tsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 2 tbsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp
Coriander leaves - 1 tbsp

METHOD
Soak toor dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle 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 chilly and red chilly powder and coriander leaves and cook for one to two mins

BAINGAN KI SUBJI

Aloo baingan tamator ki subji
 INGREDIENTS
Aloo/potato   -  1 potato
Baingan /eggplant   -   2 eggplant
Red chilli powder   -  1 tsp
Turmeric powder  - 1 tsp
Garlic paste   -  1 tsp
Panchphoran   - 1/2 tsp
Asafoetida  -   a pinch
Salt     -  to taste
Oil   -  2 tbsp
Tomato   -  1
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces
     Wash and cut the baingan into  smallpieces.
 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 turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves

ALOO GOBI KI SUB

Aloo gobi our matar ki subji
INGREDIENTS
Cauli flower or gobi - 1/2 kg florets
Potato or aloo - 6
Chopped onion - 1
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Oil - 2 tbsp
Cumin seeds - a pinch
Garam masala - a pinch
Salt - to taste
Chopped coriander leaves - 1 tbsp

METHOD
Firstly chop all the veggies and wash it
.Heat oil in a pan fry the cauliflower florets and strain in a paper napkin.
Again heat oil in a same pan add cumin seeds to crackle.Add onion and fry till light brown
.Add ginger ,garlic paste,all the spices and tomato and add some water n 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, and salt  and boil it.
Then cover with a lid and simmer the gas till the veggies are cooked.

ALOO TAMATOR KI SUBJI

INGREDIENTS

Medium size potato  -  4

Chopped tomato  -  2

Red chilly powder  -  1 tsp

Turmeric powder  -  1/2 tsp

Mustard seeds  -  1 tsp

Cumin seeds  -  1/2 tsp

Garlic cloves  -  3 - 4

Fenugreek seeds  -  1/4 tsp

Salt  -  to taste

Oil  -  2 tbsp

Coriander leaves  -  1 tbsp

METHOD

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 chilly powder and turmeric powder and saute for 5 to 6 mins

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 mins and now add tomato and mix well.

Add one cup water for gravy and pressure cook on medium flame.

After one whistle simmer the flame for five mins

Once cooled ,open the lid and add salt and mix well.

Garnish with coriander leaves

Aloo ka pakora

INGREDIENTS

Potatoes -   4 medium size

Gram flour -  1/2 cup

Rice flour  - 1/2 cup

Red chilly powder  -   1/2 ts

Turmeric powder  -  1/2 tsp

Salt   - to taste

Oil   -  for frying

METHOD

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 potatoe slices into the batter.

Coat them well.

Deep fry the pakora golden and crispy.

Drain in paper napkin.

Serve hot with tea.

GREEN CORIANDER CHUTNEY
INGREDIENTS
Chopped green garlic - 1 bowl
Chopped coriander leaves - 1/2 bowl
Chopped green chilly - 4 - 5
Lemon juice - 1 tsp
Mustard oil - 3 - 4 drops
Salt - t0 taste

METHOD
Wash and chop the green garlic,green coriander leaves and green chilly.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency
Add mustard oil and mix well

IMLI KA MEETHA ACHAR
INGREDIENTS
Tamarind  - 100 gms
Gud/jaggery - 250 gms
Black salt  -  1 tsp
Whole red chilly - 2
Cumin seeds  -  1 tbsp
Fenugrrek seeds  - 1/2 tsp
Mustard oil  - 2 tbsp
Vinegar - 2 tbsp

METHOD
Soak tamarind in warm water for half an hour.
Dry roast the whole red chilly,cumin seeds and fenugreek seeds
Once cooled to make a coarse powder.
Heat mustard oil in a pan.
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.

Roast the papad
Chop the cucumber and onion and make the salad

RASGULLA

INGREDIENTS

Milk   -   5 cup

Sugar  -   1 cup

Water  -   3 cup

Lemon juice   -  2 tbsp

Cardamom powder  -  1/4 tsp

METHOD

Boil  milk in a heavy bottom vessel.

Once boiled switch off the flame.

Add lemon juice and cover the milk.

After few mins, milk is fully curdled.

Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.

Hung the paneer / cottage cheese in 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

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 pan and add one cup of sugar ,three cup 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.

Chapati
INGREDIENTS
Wheat flour - 1 cup
Water - 1/4 cup

METHOD
Take a wheat flour,.
Make a soft dough with the help of little water.
Cover with 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

PURI
INGREDIENTS
Wheat flour  -  1 cup
All purpose flour  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  a pinch
Clarified butter -  2 tbsp
Oil  -  for frying

METHOD
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.
Serve hot