उत्तपा

उत्तपा एक बहुत ही स्वादिष्ट दक्छिण भारतीय व्यंजन है। इसे बनाना बहुत ही आसान है।

उत्तपा का घोल बनाने के लिए २ कटोरी चावल और १ कटोरी उडद दाल पानी मे ३ घंटे के लिए भिंगो दें। फिर इसे मिक्सर में पीस ले और ५-६ घंटों तक खमीर आने दें। अब इस घोल में स्वादानुसार नमक मिला दें।

अब १ टमाटर , १ प्याज , १ हरी मिर्च और थोड़ी धनिया पत्ती लें और बारीक काट लें।

नॉन स्टिक तवे को धीमी आंच पर गर्म करें , १ चम्मच तेल डालकर गर्म होने दें और १ बड़े चम्मच से घोल डालकर गोल पपड़े जैसा फैलाऐं और उसपर कटा हुआ प्याज़, टमाटर , मिर्च और धनिया पत्ती डालकर थोड़ा पकने दें फिर उत्तपा को तवे पर पलट कर सेंक लें। 

और अब इसे दक्छिण भारतीय सांभर चटनी या धनिया चटनी के साथ पडो़सें।

Chholay Bhaturay

Chholay Bhaturay is one of the most popular dishes of North India. You can have it as lunch , dinner or anytime as snack. It is quite filling and may not be very good for the calories conscious. But it's so yummy that you can't resist having it after you have seen it!

It is a combination of two dishes. First one is Chholay which is large size white gram soaked in water, boiled and made in a curry with Indian spices.

And second part is Bhaturay which is fried bread made from Maida dough slightly fermented by adding curd.

Palak Kachori

Palak Kachori is a very tasty and popular dish of Bihar and North India. It is basically a kind of Indian bread of round shape made of wheat flour and Maida (refined wheat flour) and deep fried in edible oil. Kachori can be made in different ways, with filling or without filling. Here we give a recipe of  Palak Kachori without filling. Green spinach is added to dough to give it a taste, color and fibre of spinach. It is generally had in breakfast with vegetable curry or fried vegetables.

Ingredients:

Maida 250gm (refined flour), Atta (wheat flour) 100gm, edible oil, ajwain (also known as carom, ajowan, or bishop's weed), mangrail (Nigella sativa seeds), asafetida, green spinach or Palak 100 gms, salt to taste

Procedure:                                                                            

Mix well the above ingredients i.e. Maida, Atta, salt, a pinch of asafetida, a pinch of ajwain and mangrail, well ground paste of boiled green spinach, 2-3 spoon edible oil and knead Atta adding water into hard dough, make small ball, flatten it and roll it into a disc . Heat edible oil in a deep pan and fry the Kachori when oil is hot. Flip the Kachori and press gently with a spatula. Allow the Kachori to swell and become light brown.

Remove Kachoris from the pan and place on tissue paper to soak extra oil.

The delicious Palak Kachoris  are ready to serve hot with Vegetable curries!

Samosa

               Samosa is perhaps the most popular fast food of India. It is basically a conical shaped stuffing of spicy mashed potato filling in a cover of refined flour fried in oil. Its taste may vary from place to place depending upon the spices and material used in the filling. Here we give a recipe for Samosa of typical Bihari taste. 

Ingredients

·        Boiled Potato 3-4, mashed

·        Chopped Ginger one table spoon

·        Chopped Chilies one table spoon

·        Cumin seeds one tea spoon

·        Salt to taste

·        Turmeric Powder half teaspoon

·        Chili Powder half tea spoon

·        Black Pepper half tea spoon

·        White refined flour or Maida 250 gm

·        Rai (mustard seeds black) half tea spoon

·        Coriander seeds one tea spoon

·        Peanuts one table spoonful

·        Garam masala powder one teaspoon

·        Cumin seed powder half tea spoon

·        Chat masala half teaspoon

·        Edible oil 250 gm

Procedure for making the filling

·        Heat oil in a kadai /pan, add rai seeds, when it sizzles, add peanuts, ginger, green chilies and sauté it.

·        Then add black pepper powder, chat masala, garam masala powder turmeric powder, chili powder, cumin powder and salt needed. Mix well, cook for 2-3 minutes.

·        Add mashed potatoes, and mix well and sauté till spices are cooked well.

·         Now our potato stuffing is ready.

Procedure for making the Cover and filling the stuffing

·        In a bowl mix all together all purpose flour, salt and one table spoon oil nicely with your fingertips.The flour should be well mixed with the oil.

·        Then add carom seeds,mangrail and water little at a time and make stiff dough.

·        Now keep the dough covered for some time.

·        Now make small balls from the dough.

·        Then roll it out in a thin round shape and cut it into half.

·        Then make a cone shape of the dough. First bring one edge to the center, then bring the other edge and place it overlapping the first.

·        Then fill the potato stuffing which you have prepared earlier and stick together the remaining part and fold it.

Now heat oil in deep pan and deep fry the Samosa from both sides until its light brown.

Serve hot the delicious and mouthwatering Samosa with chutney or sauce of your choice.

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Lauki Daal (Lentil with Bottle Gourd)

Lauki Daal

Lauki Daal (Lentil with Bottle Gourd) is a very delicious Bihari dish. It is very healthy also as lentil is full of protein and Lauki has lot of fibre. It can be had with rice or roti.

Ingredients:

Lentil (tuvar or chana or masoor daal) half cup, Lauki about 100 gm cut into small pieces, one small onion chopped, turmeric powder and chili powder half teaspoon, salt to taste, one tomato cut into small pieces.

Procedure:

Wash the lentil and put it in a pressure cooker together with lauki, onion, tomato, turmeric and chili powder, salt and about 4-5 cups of water. Put the cooker on stove and allow to cook till 3 whistles. Then allow the pressure to ease on its own. There after add a piece of red chili, a tea spoon of cumin seeds and two pieces of garlic to one table spoon of pure ghee in a large spoon and heat on flame till it becomes brown and the add this “tadka” to the daal. You may garnish it with coriander leaves.

The delicious Bihari dish Lauki Daal is ready to serve.

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Chana (Bengal Gram) Bajhka or Bhajiya

Chana Bhajiya is a very delicious snack of Bihar. It is very nutritious as well as very simple to make.

Recipe for Chana Bhajiya :                                                                                                                

 Ingredients:

 1. 1 cup Broken Softened Chana (Beaten up)

 2. 1 cup chana daal                                                                                                                         

 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 chana daal for 3 hours

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

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

 4. Add the soaked and softened Chana 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

 soak that extra oil is soaked into tissue paper.

The delicious Chana Bhajiya is ready to serve.

Have it with coriander chutney or tomato sauce!

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Dahi Sooji Toast(Yogurt Semolina Toast)

Dahi Sooji Toast (Yogurt Semolina Toast) is a very healthy snack though it is not a typical Bihari dish. It is very simple to make.

Prepare a batter mixing 1 cups of sooji in 4 table spoons 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.

Put a slice of bread on non stick pan and heat it. As the bread becomes slightly hard spread one table spoon of batter on the bread. As the bottom part gets cooked, roll it over carefully adding half tea spoon of oil on the pan and cook the toast till it becomes light brown.

The Dahi Sooji Toast (Yogurt Semolina Toast) is ready to serve, enjoy this dish with sauce or chutney of your liking.

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Upma

                                   

Upma is a very delicious snack made of Sooji, rava or Semolina. Though it is a South Indian dish, it is equally popular in North and East India. It is also very simple to make. It provides very good nutrition and easy to digest.

Ingredients:  Semolina or Rava or sooji 1 large cup, one large onion chopped, one green chili chopped,  pure ghee 4 spoons, salt to taste, one tsp black mustard seeds, capsicum half piece, Chana and moong daal one table spoon each,  carrot one small piece, curry leaves.

                       
Method:  

Dry roast rava until it is hot to touch. Chop onion, carrot, capsicum and green chilies finely. Heat 3 tsp of ghee, add mustard seeds, when it splutters, add Chana and moong daal, and curry leaves.
When daal turns golden brown, add chopped onions, carrots, capsicum and green chilies.
Sauté until onions turn transparent. Then add 2 cups of water, ghee and salt as per taste.

When the water starts boiling, reduce the flame to low and add roasted rava/ sooji gradually with one hand and keep stirring with your other hand.

After the rava absorbs all the water, cover it and cook on low flame for 6-7 minutes. Keep stirring in between.

You can use urad daal also in place of Chana and moong daal. Also you can use ginger if you like it.

Delicious Upma is ready to be served. You can have it with coconut chutney or dhaniya chutney or tomato chili sauce.

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Chana Ghughni

Chana Ghughni is a very delicious and popular snack of Bihar. It is made from Chana or Bengal gram and generally had in combination with fried Chura (fried flattened rice) or puffed rice.

Ingredients:

Chana or Bengal Gram 500gm soaked in water for about 2 hours, 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 softened Chana, 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, Chana Ghughni is now ready to serve and can be had in combination with fried Chura (fried flattened rice) or Murhi (Puffed rice).

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Kele ki Sabji (Raw Banana Curry)

             

Kele ki Sabji (Raw Banana Curry) is a very tasty vegetable curry and a very popular Bihari dish for all seasons. Banana is very nutritious and healthy food. It is very commonly available during any season.

Ingredients:

Raw banana 3-4pieces cut into slices of about one and half inches ,tomato 2-3 cut in small pieces, Sarson(mustard seeds) paste 2 spoons, garlic paste half spoon, powders of dhaniya (coriander), red chili and haldi(turmeric)1 spoon each, edible oil and salt.

Procedure:

Heat 2 table spoons of oil in kadai, put the raw banana slices in oil and fry till they turn golden brown. Remove them from the kadai and keep them aside.

Now heat 2 table spoons of oil in kadai, add rai (black mustard) seeds half spoon and then add the fried slices of raw banana, put all above paste and powders and cook. After some time add tomato pieces and cook adding salt to taste. Cook till oil starts oozing out, then add some water and allow it to boil till you have gravy of desired thickness.

 Now the special Bihari dish Kela Sabji (Raw Banana Curry) is ready to serve with rice, roti or paratha.

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Chana Aloo Sabji (Bengal Gram Potato curry)

Chana Aloo Sabji (Bengal Gram Potato curry) is a very tasty and delicious dish of Bihar and Eastern India. It is so delicious that it substitutes vegetable curry. It is best had with rice but you can have it with roti or Paratha also.

Ingredients:

Chana or Bengal Gram 250 gm, 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 (cumin) 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. Boiled Potato 3 numbers cut into small pieces.

Procedure:

First soak the Chana in water for two-four hours to make it soft. Remove the soaked Chana and put it in pressure cooker. Add water to make it fully immersed in water. Heat the cooker on flame till 3 whistles of cooker.

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion and fry till it becomes brown. Add 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 Chana and pieces of boiled Potato 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, Chana Aloo Sabji (Bengal Gram Potato curry) is now ready to serve and can be had with rice, roti or Paratha.

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