Enriched by the goodness of traditional culture,
Bihari cuisine is famous for its authentic taste and simple preparation,
With a widespread name spreading across continents,
We bring to you a simple set of instructions,
which will help you prepare these delicious food items
in your very own kitchen, and serve it to your loved ones.
1) Dal Pharah
To make dal pharah, first cook the dal, for this you will have to wash them pulses and cook the dal in a pressure cooker along with turmeric powder, salt, and mustard oil, add two cups of water and let the thing cook until you can hear two whistles. The dal should be cooked but should not turn mushy.
Take wheat flour in a bowl. Add water in requisite amounts and make a semi soft dough. Take a small ball from the dough and roll it into a 1mm thick chapati. Now take a small glass or bowl and cut small circles from the chappati.
Take each circle and then fold it into a flowery caricature by joining its four sides into a middle point. You can make a rose by first bringing two sides together at a point and then reversing the other two sides and then joining them at a point.
Once all the flowers are done. Check if the dal is properly cooked or not. Switch on the gas and put the pressure cooker on flame. Add two cups of water and let it boil. Once it starts boiling, add the wheat flowers and cook it for roundabout 10 minutes.
Check the seasoning, if it requires more water, while it tends to become dense once it is cooled; henceforward keep sufficient water in the dal. When you are able to mash the wheat flowers quickly with your fingers, switch off the gas.
Prepare for seasoning by heating ghee in a small pan. Add chopped garlic and let it fry a bit, add hing and broken chilies and then pour it into the dal pharah.
For Chokha mash the boiled potatoes when they are still hot as they solidify once cooled. Add salt, mustard oil, chopped chilies, coriander leaves and chopped onions. Mix well and serve with the hot dal pharah.
2) Hariyali Dum Aloo
Boil the potatoes till they are almost done boiling. Peel the skin off and marinate it with 1 tablespoon of ginger, garlic and green chili paste for approximately fifteen to twenty minutes.
In the meanwhile wash and drain the palak , while you put it in a pan. Cook the palak for around ten mintues on low flame. Switch off the gas and let it cool for sometime. Grind the onion and green chilies in a mixer grinder. Grind the palak coarsely and keep it aside as well.
Now heat oil in a pan and fry them marinated potatoes till they turn light brown in color. Take the dish out and keep it aside.
In the remaining oil add bay leaf, onions, green chili paste and fry for around two minutes. Add ginger and garlic paste, chopped tomatoes and palak paste. Fry on low heat for around ten minutes.
Now add fried potatoes, cashew paste, garam masala, salt and sugar to taste. If required add some water and let the gravy simmer for about 10 minutes. Finally add ghee and switch off the gas. Serve Hot!
3) Papda Ki Sabji
Make a smooth batter with the ingredients required to prepare papda. While you heat a non-stick pan and spread it over the pan just like the dosa batter. Make sure it’s not too thin or thick.
Fold the pancake into a half, then fold and Cut it into the desired shape, as you keep it aside. For gravy make a smooth paste with mustard seeds, poppy seeds, black pepper, coriander seeds, garlic, red chilli and salt. Keep it aside as well.
Heat oil in a kadai and add fenugreek seeds until they start to crackle. Now add the paste and stir continuously until the water is evaporated on low flame. Add chopped tomatoes and cook further for another five minutes until the tomatoes are cooked properly. Add water, chopped coriander, garam masala powder and allow it to boil.
Now dip the papda into the gravy and let it cook for another 2 minutes. Serve hot with steaming rice.
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