Mutton Curry

Mutton Curry is one of the most popular non-vegetarian dish of Bihar. It is generally cooked with Indian spices and using mustard oil. It is usually had with rice, roti or parathas.

Ingredients:

Mutton 500 gm dressed and cut in pieces, Onion 200 gm chopped in pieces, paste of onion 2 table spoon, ginger 1 table spoon and garlic 1 table spoon, , 1 tea spoon garam masala(mixed Indian spices including cardamom, clove, cinnamon etc.) powder, Dhaniya(coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 6-7 table spoon, salt to taste, 1 spoon yoghurt or curd, 2 pcs red chili, 2 pcs dry bay leaves, green coriander leaves.

Procedure:

Heat oil in deep pan, put 2 pieces of tejpatta(dry bay leaves), 2 pcs red chili and chopped onion and fry till it becomes brown. Add mutton pieces and salt and cook for about 2 minutes. Now add paste of garlic, ginger and onion, 1 spoon yoghurt, haldi (turmeric)powder 1 spoon and other powders except garam masala and cook on medium flame till oil starts oozing out.

Add water to make curry and allow it to boil on medium flame. Ensure that the mutton pieces are cooked properly. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Add 1 spoon pure ghee and garnish the curry with green coriander leaves.

The delicious Bihari non-vegetarian dish, Mutton Curry is now ready to serve and can be had with rice, roti or Paratha.

Mutton Curry

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Paav Bhaaji

Paav Bhaaji

Paav bhaaji is a very tasty and popular dish of Western India, especially of Mumbai but now a day it is popular all over India including Bihar. You can have it as snack in morning or evening but it is so filling that it can easily substitute your lunch or dinner. Paav is bread and Bhhaji is a combination of assorted vegetables cooked with special spices using lot of butter.

Ingredients:

Potato 5 pieces, Onion 1 chopped,5 tomato chopped, cauliflower 1 small pc chopped, Cabbage 1 small pc chopped, capsicum 1 pc chopped, cabbage 1 pc chopped, paste of garlic 1 tea spoon, ginger 1 tea spoon, Paav bhaaji masala 2-3 tablespoons (many popular brands are available in grocery shops),red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste and butter.

Procedure:

Boil all the vegetables except tomato and thereafter lightly grind the vegetables and keep them aside.

Put some oil in pan; heat it and sauté onion pieces adding ginger and garlic paste. Now add tomato pieces and salt to taste and sauté. As the mixture is cooked add Paav bhaaji masala, turmeric and red chili powders and sauté. Now add the vegetables, salt to taste and mix well. Cook the mixture for about 5 minutes. Add some butter and garnish with green coriander leaves.

The delicious Mumbai dish, Paav Bhaaji is now ready to serve. It is had with Paav or bread which is lightly heated with some butter in a pan. Some chopped onion pieces with lemon go along well with this dish.

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Chicken Curry

Chicken Curry is one of the most popular non-vegetarian dish of Bihar. It is generally cooked with Indian spices and using mustard oil. It is usually had with rice, roti or parathas.

Ingredients:

Chicken 500 gm dressed and cut in pieces, Onion 200 gm chopped in pieces, paste of onion 2 table spoon, ginger 1 table spoon and garlic 1 table spoon, , 1 tea spoon garam masala(mixed Indian spices including cardamom, clove, cinnamon etc.) powder, Dhaniya(coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 6-7 table spoon, salt to taste, 1 spoon yoghurt or curd, 2 pcs red chili, 2 pcs dry bay leaves, green coriander leaves.

Procedure:

Heat oil in deep pan, put 2 pieces of tejpatta(dry bay leaves), 2 pcs red chili and chopped onion and fry till it becomes brown. Add chicken pieces and salt and cook for about 2 minutes. Now add paste of garlic, ginger and onion, 1 spoon yoghurt, haldi (turmeric)powder 1 spoon and other powders except garam masala and cook on medium flame till oil starts oozing out.

Add water to make curry and allow it to boil on medium flame. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Add 1 spoon pure ghee and garnish the curry with green coriander leaves.

The delicious Bihari non-vegetarian dish, Chicken Curry is now ready to serve and can be had with rice, roti or Paratha.

Please see recipe of many more such dishes on www.tasteofbihar.com
 

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Matar (Green Peas) Ghughni

Matar (Peas) Ghughni is a very delicious and popular snack of Bihar. It is made from green peas and generally had in combination with fried Chura(flattened rice) or puffed rice.

Ingredients:

Green Peas 500gm, Onion 1 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:

Chop onion.

Heat oil in a deep Pan, put chopped onion and fry till it becomes brown. Add green peas, 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. Add garam masala in the end and remove the Pan. Garnish with green coriander leaves.

The delicious Bihari dish, Matar Ghughni is now ready to serve and can be had in combination with fried Chura (flattened rice) or Murhi (Puffed rice).

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tasteofbihar: Drumstick Potato Curry

tasteofbihar: Drumstick Potato Curry

Drumstick Potato Curry

Saiyyan Aloo Sabji or Drumstick Potato Curry is a very tasty vegetable curry and a very popular Bihari dish. Saiyyan is supposed to have blood purifying qualities. It is very widely used in various dishes all over India.

 Ingredients: 

Aloo 250 gm small ones cut in small pieces, Saiyyan 250 gm cut in small pieces about one and half inch, tomato 1 cut in small pcs,Sarson (mustard seeds) paste 2 spoons, garlic paste 1 spoon, powders of dhaniya, red chili and haldi 1 spoon each.

Procedure: 

Heat 2 table spoons of oil in kadai, add a pinch of rai and methi seeds and then add chopped potatoes, pieces of Saiyyan, put all above paste and powders and cook, while cooking add tomato pieces 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.

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Fish Curry

Fish Curry

Many varieties of fish are available in Bihar. As there is no sea in Bihar, people have taste for fresh water fishes only.

Here we give the recipe for Rohu fish which is very tasty and popular in Bihar.

Ingredients:

Rohu fish half Kg cleaned and cut in pieces, turmeric powder 1 tea spoon, red chili powder1 tea spoon, Garlic paste 1 table spoon, Mustard seeds paste 1 table spoon, coriander powder 1tea spoon, salt to taste, fenugreek (methi) leaves, sua leaves, mustard oil, curd 1 spoon

Procedure:

First marinate the fish pieces for about half an hour by mixing it with curd, salt and powders of turmeric, red chili.

Heat 4-5 spoons oil and fry the marinated fish pieces and keep them aside. Heat oil in another kadai, add half spoon fenugreek seeds and allow becoming brown. Then add paste of mustard and garlic, powders of turmeric, red chili, coriander and salt to taste, 1 spoon curd and cook the spices till oil starts oozing out. Add water to make a curry and allow to boil to have desired thickness. Add fried fish pieces and leaves of sua and methi into the curry and allow boiling for 2 minutes.

The delicious Rohu fish curry is now ready to serve. Generally it is had with plain rice.

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