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Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bihari lunch. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Bihari lunch is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Bihari lunch is something which I have loved my whole life. They are nice and they look fantastic.

Hello Viewers, Today i will share with you people an easy to make #vegetarian lunch #thali which is a staple lunch from #Bihar. Hope you people will love watching this video. Bihari cuisine is predominantly inclined to values of vegetarianism and influenced by North and East Indian cuisines. Use of Dahi and other dairy products in their everyday meal can be predominantly.

To begin with this recipe, we must prepare a few ingredients. You can cook bihari lunch using 96 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Bihari lunch:

1. Prepare Arhar ki tadka dal:
2. Get Arhar dal/toor dal -
3. Take Water
4. Prepare Salt
5. Get Turmeric powder
6. Take tempering:
7. Make ready Finely chopped onion
8. Take Finely chopped tomato
9. Take Finely chopped ginger
10. Take Finely chopped green chilli
11. Take Finely chopped coriander leaves
12. Get Red chilli powder
13. Take Cumin seeds
14. Get Asafoetida
15. Take Clarified butter
16. Prepare Coriander leaves
17. Prepare Aloo baingan ki subji:
18. Prepare Aloo/potato
19. Make ready Baingan /eggplant
20. Make ready Red chilli powder
21. Get Turmeric powder
22. Take Garlic paste
23. Prepare Panchphoran
24. Take Asafoetida
25. Prepare Salt
26. Take Oil
27. Take Tomato
28. Take Chopped coriander leaves for garnish
29. Get Aloo gobi our matar ki subji:
30. Get Cauliflower or gobi - florets
31. Take Potato or aloo
32. Get Chopped onion
33. Take Chopped green chillies
34. Take Turmeric powder
35. Get Coriander powder
36. Take Red chilli powder
37. Take Ginger garlic paste
38. Make ready Chopped tomato
39. Prepare Oil
40. Make ready Cumin seeds
41. Prepare Garam masala
42. Get Salt
43. Make ready Chopped coriander leaves
44. Take aloo tamator ki subji;
45. Get Medium sized potatoes
46. Prepare Chopped tomatoes
47. Make ready Red chilli powder
48. Prepare Turmeric powder
49. Get Mustard seeds
50. Make ready Cumin seeds
51. Take Garlic cloves
52. Take Fenugreek seeds
53. Prepare Salt
54. Take Oil
55. Make ready Coriander leaves
56. Take Aloo ka pakora:
57. Take Potatoes
58. Take Gram flour
59. Get Rice flour
60. Get Red chilli powder
61. Take Turmeric powder
62. Make ready Salt
63. Prepare Oil - for frying
64. Prepare green coriander chutney
65. Prepare Chopped green garlic
66. Take Chopped coriander leaves
67. Prepare Chopped green chillies
68. Prepare Lemon juice
69. Get Mustard oil
70. Prepare Salt
71. Get imli ka meetha achar:
72. Take Tamarind
73. Prepare Gud/jaggery
74. Make ready Black salt
75. Prepare Whole red chillies
76. Make ready Cumin seeds
77. Get Fenugreek seeds
78. Make ready Mustard oil
79. Take Vinegar
80. Make ready rasgulla:
81. Take Milk
82. Take Sugar
83. Make ready Water
84. Take Lemon juice
85. Make ready Cardamom powder
86. Get Chapati:
87. Take Wheat flour
88. Make ready Water
89. Take puri:
90. Take Wheat flour
91. Get All purpose flour
92. Take Carom seeds
93. Get Onion seeds
94. Get Salt
95. Get Clarified butter
96. Make ready Oil - for frying

Sattu Paratha is a great breakfast treat and a good lunch box option. Though cuisine from Bihar is traditionally vegetarian, the bihari kabab Bihari Kabab Garam Masala. (Use coffee grinder to make powder, and store unused portion in tightly sealed jar for future use). Get Bihari Recipe latest information and updates. About Litti Chokha Recipe: A traditional Bihari recipe, Litti Chokha is a delicious recipe that can be included in your lunch or dinner menu.

Steps to make Bihari lunch:

1. For toor dal, soak toor dal for two hours. - Pressure cook toor dal with salt, turmeric powder and 2.5 cups of water. - After 3 - 4 whistles 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 chilli and red chilli powder and coriander leaves and cook for one to two mins.
2. For aloo baingan subji, Wash and peel the potato and cut into four pieces. - Wash and cut the baingan into small pieces. - 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 whistle, turn off the flame. After some time we open the cooker lid. Add salt and mix well. - Garnish with coriander leaves.
3. For aloo gobhi ki subji, Heat oil in a pan fry the cauliflower florets and strain in a paper napkin. - Again heat oil in the same pan add cumin seeds to crackle. Add onion and fry till light brown. Add ginger, garlic paste, all the spices, tomato and add some water and 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, salt and boil it.
4. Then cover with a lid and simmer the gas till the veggies are cooked.
5. For aloo tamatar ki subji, 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 chilli powder and turmeric powder and saute for 5 to 6 mins.
6. 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 min and now add tomato and mix well. - Add one cup of water for gravy and pressure cook on medium flame.
7. After one whistle simmer the flame for five mins - Once cooled,open the lid and add salt and mix well. - Garnish with coriander leaves.
8. For aloo pakora, 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 potatoes slices into the batter. - Coat them well. - Deep fry the pakora till golden and crispy.
9. For coriander leaves chutney, Wash and chop the green garlic, green coriander leaves and green chilli. - In a blender add all the ingredients except oil and blend it. - To make a smooth consistency - Add mustard oil and mix well.
10. 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.
11. For imli ka meetha aachar, Soak tamarind in warm water for half an hour. - Dry roast the whole red chilli, cumin seeds and fenugreek seeds. - Once cooled to make a coarse powder. - Heat mustard oil in a pan.
12. Strain the milk in a muslin cloth and wash in freshwater for 2 - 3 times. - Hung the paneer / cottage cheese in a 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
14. For rasgulla, Boil milk in a heavy bottom vessel. - Once boiled switch off the flame. - Add lemon juice and cover the milk. - After a few mins, milk is fully curdled..
15. 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 a pan and add one cup of sugar, three cups 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.
16. For chapati, Take wheat flour,. - Make a soft dough with the help of little water. - Cover with a 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.
17. For puri,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.
18. For bhaat,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 turn off.

Get Bihari Recipe latest information and updates. About Litti Chokha Recipe: A traditional Bihari recipe, Litti Chokha is a delicious recipe that can be included in your lunch or dinner menu. Easy Bihari Recipes in Urdu, Learn to make Bihari with complete Step by Step instructions, information about Bihari calories and servings. Pakistani Bihari dishes Recipe and International Bihari dishes. Enjoy lunch (at your own cost) at a local Mathura restaurant.

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