Dal ka Kachch

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Pakodi:

Skinned-Split Gram (soaked & crushed) 1 cup

Skinned-Split Red Lentils (soaked & crushed) ¼ cup

Garlic Paste 1 ts

Onion finely chopped 1

Green Chilli finely chopped 2

Red Chilli Powder ½ ts

Turmeric Powder ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

Oil to deep fry

For Gravy:

Mustard Oil 1 tbsp

Panch Phoron 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

Dry Red Chilli 2

Cinnamon Leaf 1

Onion Paste of 2 Onion

Ginger Paste ¼ ts

Garlic Paste ¼ ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 1 ts

Turmeric Powder ½ ts

Salt to taste

Tomato finely chopped 1

For Tempering:

Ghee 2 ts

Cumin Seeds ½ ts

Garam Masala ½ ts

Fresh Coriander Leaves for garnishing

 

Method:

For Pakodi:

In a bowl, take soaked-crushed Skinned-Split Gram and soaked-crushed Skinned-Split Red Lentils. Add Garlic Paste, finely chopped Onion, finely chopped Green Chilli, Red Chilli Powder, Turmeric Powder, Salt and Fresh Coriander Leaves. Mix very well. It will become stiff loaf.

 

Heat Oil to deep fry on medium flame. Put number of small sized lumps in heated Oil and deep fry to dark brownish. Flip occasionally to fry all sides well.

 

For Gravy:

Heat Mustard Oil on low-medium flame. Add Panch Phoran, Dry Red Chilli and Cinnamon Leaf. When crackled, add Onion Paste and Garlic Paste. When sautéed, add Red Chilli Powder, Coriander-Cumin Powder, Turmeric Powder and Salt. Continue sautéing and add finely chopped Tomato and continue sautéing. Add 1 glass of water and cook. When water starts to boil, add prepared Pakodi and mix well taking care of not crushing Pakodi. Leave it on low flame.

 

Meanwhile prepare Tempering on another flame.

 

For Tempering:

Heat Ghee in a pan on low flame. Add Cumin Seeds. When crackled, add Garam Masala and stir on low flame for 30-40 seconds only.

 

Pour this Tempering in Gravy which is still on low flame. Mix well.

 

Remove from flame.

 

Take it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves for garnishing.

 

Serve hot with Roti and Rice.

 

Enjoy Unique Taste of Dal…Dal ka Kachch…Given by Our Loving Bihari Babu…

Thekua

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

Ingredients:

Jaggery ¾ cup or 150 gm

Ghee 2 tbsp

Whole Wheat Flour 2 cup or 300 gm

Cardamom Powder ½ ts

Fennel Seeds ½ ts

Dry Coconut shredded ½ cup or 50 gm

Oil to deep fry

Clove buds for garnishing

 

Method:

Take Jaggery, Ghee and ½ cup of water in a pan and put it on medium flame and remove from flame when Jaggery is dissolved.

 

Take Whole Wheat Flour in a bowl. Add Cardamom Powder and Fennel Seeds. Mix well. Knead stiff dough adding prepared Jaggery water gradually as needed.

 

Take a small lump of prepared dough, make a ball of it and tap and pamper with palms to shape it small thick round.

 

Put little shred of Dry Coconut in the middle of it and wrap it and make a ball. Press it lightly between two palms to flatten it.

 

Put it in Thekua mould and press to shape it.

 

Repeat to prepare number of Thekua from prepared dough.

 

Just press lightly one Clove bud on each Thekua for garnishing.

 

Heat Oil for deep frying on low flame. Deep fry all Thekua on low flame to dark brownish to make them crunchy. Flip them while deep frying to get them fried well both sides.

 

Serve hot or leave them to cool down and store to serve anytime later.

 

Enjoy Bihari Cookies…Thekua…

Aalu ki Fulori

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

For Tomato Chutney:

Tomato whole 1

Garlic buds 5-6

Green Chilli chopped 2-3

Fresh Coriander Leaves 2 tbsp

Cumin Powder 1 ts

Jaggery 1 ts

Salt to taste

Mustard Oil 1 ts

Panch Phoran 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

 

For Alu ki Fulori:

Potato boiled and peeled 2

Green Chilli finely chopped 1

Onion finely chopped 1

Fresh Coriander Leaves 1 tbsp

Gram Flour ½ cup

Red Chilli Powder 1 ts

Mango Powder ½ ts

Cumin Powder ½ ts

Chat Masala ½ ts

Salt to taste

Oil to deep fry

 

Method:

For Tomato Chutney:

Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.

 

Take skinned Tomato in a beating bowl.  Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.

 

Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.

 

Keep it a side to serve later with Fulori.

 

For Alu ki Fulori:

Crush boiled and peeled Potato. Please don’t mash, just crush.

 

In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.

 

Heat Oil to deep fry on medium flame.

 

Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.

 

Serve Fresh and Hot with prepared Tomato Chutney.

 

Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…

Sattu ka Sarabat

Preparation time: 5-10 minutes

Serving 2 to 3

Ingredients:

Sattu Flour 4 tbsp

Fresh Mint Leaves finely chopped 1 tbsp

Green Chilli finely chopped 1

Onion finely chopped 1 tbsp

Lemon Juice 1 tbsp

Cumin Powder 1 ts

Black Salt Powder 1 ts

Salt to taste

 

Method:

Take all listed ingredients in a clay pot.

 

Add 2 glasses of drinking water.

 

Blend it very well using manual blender or electric hand blender. Blend it until there are lot of foams on the surface and all ingredients are mixed very well.

 

No need of refrigerating it to enjoy freshness of clay pot natural cooling.

 

Our Loving BIHARI BHAIYA have gifted us…

 

very NUTRITIOUS and NATURAL…

 

Summer Drink…Sattu ka Sarbat…

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