Aloo Dum

All about delicious dishes from Bihar and rest of India!

Aloo Dum(Potato curry)
Aloo Dum is a very tasty dish which one can enjoy during all seasons. It is a very popular dish of Bihar and North India.

 

 INGREDIENTS

 ■Potato(250 gms)

 ■Oil

 ■Onion(2)

 ■Ginger and Garlic paste

 ■Garam Masala powder

 ■Coriander Powder(1 tspn)

 ■Cumin Powder(1 tspn)

 ■Red chili Powder(1 tspn)

 ■Curd(2 tablespoon)

 ■Tomato Puree

 ■Turmeric Powder(1 tspn)

 ■Salt(according to taste)

 ■Coriander Leaves

 

PROCEDURE

 ■Heat oil in a pan.

 ■Saute the chopped onions in the pan till it turns brown

 ■Add Ginger and Garlic paste to it and saute it

 ■Add Tomato puree and curd to it.

 ■Add salt, coriander powder, cumin powder, red chili powder, turmeric powder and saute it.

 ■While stirring add half boiled potato n saute it.

 ■Stir it till the oil is not separated from it.

 ■When the oil is separated add water and garam masala to it.

 ■Cook it for 10-15 mins.

 ■Serve it in the serving bowl and garnish it with coriander leaves.

Now this recipe is specially for the people who are health freak but still wanna have tasty dishes. Usually Aloo Dum which is made is very rich. People usually fry the potatoes and add kaju curry or paste which makes the dish very heavy and unhealthy. Through this recipe you can ignore the unhealthy thing and still have the good taste.

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Mushroom matar sabji (Mushroom and green peas vegetable curry)

All about delicious dishes from Bihar and rest of India!

Mushroom matar sabji (Mushroom and green peas vegetable curry)

Mushroom Matar sabji (Mushroom and green peas vegetable curry) is a very tasty delicacy which one can enjoy during winters. It is a very popular dish of Bihar and North India.

Ingredients:

Mushroom 250 gm, green peas 100gm, Onion 1 chopped, 1 tomato chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, 1 tea spoon garam masala powder, Dhaniya(coriander) powder 1 tea spoon, jeera powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste. Poshta dana 2 table spoons soaked for 10 min and ground into paste, cashew or peanuts 5 pcs ground with water into a paste.

Procedure:

Boil the mushroom and keep aside, chop mushroom onion and tomato into small pieces.

Put some oil or butter in pan, heat it and sauté cut mushroom adding salt and pepper powder. Keep aside after it is light brown.

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion, peas and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldi powder 1 spoon and other powders, cashew and pohsta paste, tomato except garam masala and cook on medium flame till the spices are cooked. Now add mushroom and again cook till oil starts oozing out.

Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves or kasoori methi.

The delicious Bihari dish, Mushroom Matar Sabji (Mushroom and green peas vegetable curry) is now ready to serve and can be had with rice, roti or paratha.

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Khichdi

Khichdi is a very popular Indian dish and specially associated with Makar Sankranti. It is customary to eat this dish on this occasion. Otherwise, Saturday is supposed to be Khichdi day. It is very easy to digest hence it is a favorite with people having upset stomach.

Ingredients (for 4 servings):

Rice 2 cups, moong dal half cup, green peas 250gm, cauliflower 1 small piece, chopped onion 1, 2 big spoon oil , Cumin (jeera) 1 spoon, garlic 3-4 pcs chopped, garlic paste 1 spoon. ginger paste 1 spoon,  haldi (turmeric powder) half spoon, red chili powder to taste, coriander powder 1 spoon, cumin powder 1 spoon, black pepper powder 1 spoon, 1 spoon ghee, salt to taste.

Procedure: 

Heat 2 big spoon oil in a kadai, add jeera (Cumin)1 spoon, garlic 3-4 pcs chopped, chopped onion and fry till it is light brown.

 Then add cauliflower pieces, garlic paste and ginger paste and sauté then add haldi powder, red chili powder, coriander powder, cumin powder, black pepper powder, salt and sauté the mixture.

Then add lightly ground peas and sauté the mixture. After it is well cooked add rice and dal and sauté, then add 1 spoon ghee and salt and thereafter add water about 6-7 cups, cover and allow to cook till rice is boiled n cooked. The Khichdi can be of thickness as desired by you. Some like it dry, some semi dry and some wet.

The Khichdi is ready to serve. Generally it is had with ghee, Papad, pickle, curd and potato or brinjal bhurta.

Makar Sankranti

Makar Sankranti is a Hindu Festival which is celebrated every year on 14th January when the Sun's movement turns northwards from southwards and it enters the Makar Rashi. It is celebrated all over India and called by different names in different parts of country like Khichdi or Sakrat in Bihar, Lohri in Punjab, Uttarayan in Gujarat, Pongal in Tamilnadu, Bihu in Assam etc.

It is a harvest festival and celebrated with much gaiety and enthusiasm. Inspiration is drawn from Sun in many ways. We pray that our life also moves in higher direction of finding its ultimate goal i.e. God. Also we seek knowledge, intellect, health and energy from the Sun God.

 It is a practice to take bath in holy rivers on this day and offer Arghya (water) to Sun God chanting the mantra "Om Hram Hrim Sah Suryay namah". Also people donate to Brahmins and the poor in society on this day.

On this day generally one eats Dahi Chura (Curd and flattened rice) with seasonal vegetables. Also sweets made of til (Sesame seeds) and puffed rice or chura (flattened rice) are made with Gud (Jaggery) and eaten on this day. It is customary to fly kites on this day. In Bihar and Uttar Pradesh it is customary to eat Khichdi on this day which is a very popular dish made of rice, dal (lentil) using peas and other seasonal vegetables.

Kite flying on roof tops

Dahi Chura with Aloo methi Vegetable

Kite flying on roof top

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Aloo Matar(Potato peas) Chops

Aloo Matar Chop is a very tasty snack. Basically the Chops are made by stuffing specially prepared matar filling inside a covering of mashed potato and frying the chops in oil. Generally it is had in breakfast or as an evening snack. You can have it with coriander chutney or tomato chili ketchup or tomato sauce.

Ingredients:

Filling:

1. 250 gm peas

2.Mustard Oil (as per requirement)

3. Hing (Asfoedita)

4. Garlic 5 pieces and (grind into paste), ginger 1 inch, grind to paste

5. One finely chopped onion and a green chili

6. Salt to taste

7. red chili powder and Turmeric powder, garam masala powder

Preparing the filling:

1. Heat mustard oil in a pan, put hing, onion and green chili

2. Add peas and salt cook on low flame till peas become soft, then add ginger garlic paste, turmeric powder, chili powder, salt and sauté, add garam masala ½ spoon

3. Cook on low flame till peas get soft and beat them into a coarse filling

4. Sauté on high flame and keep it aside.

Preparing the cover:

Boil 6-7 big size potatoes, peel them and mash them. Add some salt and red chili powder as per your taste and mix it well.

Procedure:

Make small ball of the mashed potato, flatten it on your palm and stuff the matar filling in center and close the mashed potato cover from all sides to make a chop. Now dip the chop in a thin solution made by adding a table spoon of Besan, salt, haldi(turmeric) powder and red chili powder in water. Heat edible oil in a kadai and fry the Chop by turning it from both sides till it is brown. Remove the fried chop and put it on tissue paper to soak extra oil.

The delicious AlooMatar Chops are ready to serve, enjoy this dish with coriander chutney or tomato chili ketchup or tomato sauce.

Aloo Matar Chops being served

Chops ready to fry

Chops being fried

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LITTI CHOKHA

LITTI CHOKHA

Litti- chokha is a very tasty and popular Bihari dish. Litti is the main part of dish and chokha is accompaniment to Litti. Litti is basically made of round wheat flour dough with a filling of specially prepared sattu (fine ground chana powder).

Preparation of the filling:

Take about 250 grams of Sattu and add finely chopped garlic, green chilli, coriander leaves. Ginger, onion, ajwain,1 spoon lemon juice, salt to taste and mix well with little bit of water to form a semi wet filling.

Preparation of base:

Take 500 grams of wheat flour; add 4 spoons of ghee or oil, 2 spoons of salt, half spoon baking powder and mix well with water to make dough.

Preparation of Litti:

Make small round ball of the dough, flatten it slightly and pressing in the middle make a cup shape out of it and fill about one-two spoons of filling. 

Now close the edges of cup so as to make a round Litti.

 Place the Littis so made on the oven pan and bake them till they are cooked.

 Traditionally the littis are cooked on the burning cow dung cakes. 

Depending upon your appetite and choice add ghee on the surface of Littis or dip them in ghee or you can have it dry if you are very health conscious. You can make about 16 littis out of this much of flour and sattu.

 You can make sattu paratha (bhabhari) also by rolling the filled dough and cooking it on flat fry pan with oil/ghee.

Preparation of Chokha/Bharta:

  

It is made of big size round eggplant popularly known as bhanta in Bihar. Take two eggplants and Pierce them at two three places, place them on medium gas flame and roast till the skin becomes black. 

Peel off the skin of roasted eggplants and mash it, mix finely chopped green chillies, garlic, ginger, one teaspoon lemon juice and one teaspoon mustard oil. Add salt to taste and mix it well. Garnish with coriander leaves. The chokha is now ready.

Serve and enjoy hot Littis with chokha, the most popular and authentic Bihari dish !

Filling for the Littis

Making the Littis

Cooked Litti

Roasting eggplant (Baingan)

Roasted tomato and eggplant

Chokha

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Dhaniya (Coriander leaves) Chutney (Also Amla chutney and AamPudina chutney)

Dhaniya (Coriander leaves) Chutney

(Also Amla chutney and AamPudina chutney)

Dhaniya Chutney is very common and tasty chutney used as accompaniment with many kind of snacks and dishes. It is an important part of Bihar food and very simple to make.

 Ingredients:

 • 100gm of coriander leaves(dhaniya)

 • 4-5 peeled pieces of garlic

 • 4-5 green chilli

 • 2 tablespoons curd

 • Salt(according to taste)

 Procedure:

 • Put all these ingredients in the grinder and grind it into fine paste.

 • The chutney is ready to be served with any kind of dish.

 • Instead of putting curd, you can use lemon juice and mustard oil if you so like.

 • To make Amla chutney add chopped pieces of amla in the ingredients. Do not add curd or lemon juice in amla chutney.

 • You can make Aam pudina chutney by using same procedure. Add chopped pieces of raw mango, pudina leaves in the above ingredients. Do not add curd, lemon juice and coriander leaves.

 

 

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Aloo hara chana sabji (Potato and green grams vegetable curry)

Aloo hara chana sabji (Potato and green grams vegetable curry)

 Dishes made of Green Bengal grams or hara chana are very tasty and popular delicacies which one can enjoy during winters in Bihar. One such dish is the Aloo hara chana sabji.

Ingredients:

Green Bengal grams (hara chana) 500 gm, 2 potatoes, Onion 1 chopped, 1 tomato chopped. paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon , 1 tea spoon garam masala powder, Dhaniya(coriander) powder 1 tea spoon, jeera powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, Oil 4 table spoon, salt to taste.

Procedure:

Cut potatoes in big pieces, chop onion and tomato. 

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion and fry till it becomes brown. Add the cut pieces of potato, harachana, chopped tomato pieces, salt, paste of garlic, ginger and onion, haldi powder 1 spoon and other powders except garam masala and cook on medium flame till the spices are cooked. 

Now add ground peas and again cook till oil starts oozing out.

Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves.

The delicious Bihari dish, Aloo hara chana sabji is now ready to serve and can be had with rice, roti or paratha.

Potato and Green Chana being cooked

Spices added to All hara chana

Preparing Gravy

Aloo hara chana sabji being served

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Matar (Peas) Pakoda

Matar (Peas) Pakoda

Come winters and you have plenty of green peas available at vegetable shops and to complement this you have a great appetite too for the delicious North Indian snack Matar Pakoda, also very popular in Bihar. 

Recipe for MatarkaPakoda :

 Ingredients:

 1. 1 cup Broken Peas (Beaten up)

 2. 1 cup chanadaal

 3. 1/2 cup rice

 4. Garlic – 3 pieces

 5. 1 onion chopped

 6. Salt according to taste

 7. Green chili chopped or red chili powder as per your taste

Procedure:

 1. Soak rice and chanadaal for 3 hours

 2. Then grind the soften rice and chana dal into a mixture along with garlic

 3. Add salt, chili and onions to the mixture.

 4. Add the peas and your batter is ready

 5. Heat oil and deep fry small flattened portions (about 2 table spoons) of batter till it is golden brown. 

Remove it from oil and keep for some time on tissue paper

so that extra oil is soaked into paper.

The delicious Matar Pakoda is ready to serve. Have it with coriander chutney or tomato sauce!

Matar Pakodas

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Oats with vegetable

Oats with vegetable

Though not a typical Bihari dish this is a very healthy meal for all and especially for the diabetic, obese and people with high cholesterol and blood pressure. It is very easy to make.

Procedure:

Fry 1 chopped onion a spoon of oil. Add some chopped carrot, cauliflower, peas, capsicum,beans, haldi(turmeric) powder, salt, black pepper powder, red chili powder, ginger and garlic pieces and cook till it becomes light brown.

Add 4 cups of water and allow the mixture to boil, then add a cup of precooked oats (Quaker oats or Saffola oats) and allow to cook for 3 minutes, stirring the oats all the time. 

Remove the oats and allow cooling little bit.

The healthy oats breakfast is ready to serve with all its goodness.

Oats ready to serve

Cooking the vegetables

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GOBI MUSALLAM

Gobi (Cauliflower) Musallam is a very tasty dish very popular in North India and Bihar. You can have it as a snack or as accompaniment to rice or roti.

Ingredients:

Small cauliflowers 2-3, paste of ginger, garlic and onion, coriander powder, turmeric powder, red chili powder, garam masala, tandoori masala, black pepper powder, tomato puree, salt to taste and edible oil.

Procedure:

First marinate the cauliflowers as follows:

Cut and remove the base of cauliflowers. Light boil the cauliflowers in boiling water for about 5 minutes. Remove the cauliflowers from water and allow them cool down.

Prepare the marinating paste by mixing a tea spoon each of turmeric,chili,coriander,black pepper, tandoori masala powders and salt in 2 table spoons of curd. Apply this paste all over the cauliflowers and also inside it, then leave it for about half an hour to marinate. 

After marinating, the cauliflowers can either be baked in Gas tandoor or oven or fried in a non-stick pan.

The Gobi Musallam is ready to serve. If you wish you can have the Baked or fried Gobi Musallam with dhaniya or pudina chutney and salad. It can also be had with gravy if you so desire.

Procedure for making the Gravy:

Put a pan on flame, add 4 spoon edible oil, add ginger-garlic-onion paste when heated and add turmeric powder, red chili powder, black pepper powder, salt to taste and coriander powder and fry till all spices are cooked. Then add tomato puree (1/2 cup) and cook it again. Add some water and boil to make thick gravy.

Remove the gravy from the pan to a deep dish. Put the fried cauliflower in gravy and soak it with the gravy. Garnish with coriander leaves and fresh cream.

Fried Gobi Musallam

Marinating Gobi musallam

                                                                 Gobi Musallam in gravy

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Dahi Sooji (Yoghurt semolina) Chila

Dahi Sooji (Yoghurt semolina) Chila

Dahi Sooji Chila is a very healthy snack though it is not a typical Bihari dish. It is very simple to make, You can have it in breakfast or as an evening snack.

Procedure:

Prepare a batter mixing 2 cups of sooji in 1 cup of curd adding 1 cup of water. After mixing well wait for 10 minutes and then add some more water to make thick solution.

Add 1 chopped onion, 1 chopped tomato,dhaniya patti (coriander leaves), green chili chopped, salt and black pepper powder in the batter.

Heat half spoon oil on nonstick frying pan and spread two table spoons of batter on the pan to make a round Chila. As the bottom part gets cooked, roll it over carefully without breaking the Chila and cook the chila till it becomes light brown.

The Dahi Sooji Chila is ready to serve, enjoy this dish with sauce or chutney of your liking.

Making the batter

 Making the Chila

 Dahi Sooji Chila being served

 

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Aloo methi (Potato fenugreek leaves) sabji in sarson (Mustard) masala

Aloo methi (Potato fenugreek leaves) sabji in sarson (Mustard) masala

Aloo methi sabji is a very tasty vegetable curry and a very popular Bihari dish for winters. Methi is supposed to have heating nature hence preferable in winters.

Ingredients: 

Aloo 250 gm small ones, methi leaves 50 gm, tomato 2-3 cut in small pcs,

Sarson(mustard seeds) paste 2 spoons,garlic paste half spoon, powders of dhaniya, red chili and haldi 1 spoon each.

Procedure:

Heat 2 table spoons of oil in kadai, addraiseeds half spoon and then add chopped potatoes, put all above paste and powders and cook, while cooking add tomato pieces, methi leaves and cook, add salt to taste. Cook till oil starts oozing out, then add some water and allow it to boil till you have a gravy of desired thickness.

Now the special Bihari dish Aloo methi sabji is ready to be served with rice, roti or paratha.

 

 

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Matar (Green peas) Parantha

Matar (Green peas) Parantha

Matar ka parantha is a very tasty and popular dish of Bihar and North India during winters. Normally you have this in breakfast but it is welcome in lunch or dinner also. Here we explain how to make this simple but tasty dish and in the end you will find some photographs showing the various stages in the making of Matar Parathas.

Ingredients:

 Filling:

 1. 250 gm peas

 2. Edible oil

 3. Hing

 4. Garlic 5 pieces and (grind into paste), ginger 1 inch, grind to paste

 5. one finely chopped onion and a green chili

 6. Salt to taste

 7. red chili powder and Turmeric powder, garam masala powder 

Procedure: 

1. Heat mustard oil in a pan, put hing, chopped onion and green chili

 2. Add peas and salt cook on low flame till peas become soft, then add ginger garlic paste, turmeric powder, chili powder, salt and sauté, add garam masala half spoon

 3. Cook on low flame till peas get soft and beat them into a coarse filling

 4. Sauté on high flame and keep it aside.

 5. Knead atta into soft dough and fill it with the pea masala

 6. Roll it into a disc with masala equally distributed

 7. Heat a tawa and place the parantha on it and cook until bubbles start to appear on the top (do not burn)

 8. Flip the parantha and press gently with a spatula

 9. Sprinkle some oil on both sides and flip and press gently.

 10. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.

Serve the Matar Parathas with coriander chutney or brinjal bhurta or curd and pickle.

 

 The Filling

 Stuffing the filling in the dough

 The rolled Paratha on tawa

Paratha being cooked

 Paratha being served with coriader (Dhaniya) leaves Chutney and Baingan Bhurta

 

 

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