tag:blogger.com,1999:blog-3074660274100167253.post716092925883895786..comments2023-09-29T11:55:51.201+10:00Comments on Mithila Cuisine: Khajuri (Thekua)Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3074660274100167253.post-25878605281287519032011-03-25T09:28:59.722+10:002011-03-25T09:28:59.722+10:00I love thekua. Thanks for posting such a great kno...I love thekua. Thanks for posting such a great knowledge for preparing thekua. It will be great if you also post how to prepare other Bihari sweets like gujiya, malpua, etc.Photographyhttps://www.blogger.com/profile/11944429642694882301noreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-81324769662940607682010-12-10T21:29:46.066+10:002010-12-10T21:29:46.066+10:00Chhuara is a dried date.Chhuara is a dried date.KSRhttps://www.blogger.com/profile/02401251091421828676noreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-63137642559242462232009-08-03T07:41:43.217+10:002009-08-03T07:41:43.217+10:00what is chuhara?what is chuhara?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-12724425789581322002009-01-21T18:36:00.000+10:002009-01-21T18:36:00.000+10:00thekua should be a little harder...break it in mot...thekua should be a little harder...break it in moth...strat munching and the taste of thekua will unfold slowly and there will be changes in taste in the mouth different ingredients......delicious when prepared traditionallyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-72185376054094116312008-10-01T03:00:00.000+10:002008-10-01T03:00:00.000+10:00bar neek lagal ahan ke banaul thakua .RAMRUCH,TILK...bar neek lagal ahan ke banaul thakua .RAMRUCH,TILKORAK ,ANARSAA AUAR MANCHH KA BANAUNAI shikhabak anchheeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-66653627356400353632008-02-29T11:01:00.000+10:002008-02-29T11:01:00.000+10:00wah ...photo dekh ka muh me paain aabi gel ....ham...wah ...photo dekh ka muh me paain aabi gel ....hamar manpriya thakuwa....chhutti hoite banebak prayatna karav...dhanyabaad jaankaari k lel.अजित कुमार झाhttps://www.blogger.com/profile/12043984645043672578noreply@blogger.comtag:blogger.com,1999:blog-3074660274100167253.post-86975319521370058732007-10-09T23:22:00.000+10:002007-10-09T23:22:00.000+10:00The dough which is prepared for making Thekua is c...The dough which is prepared for making Thekua is caleed Short Crust Pastry, in order to make it more crispy one has to use 40% of Bakery fat or Dalda( vanaspati)which shuold be creamed and then the mixure of Suzi (samolina)and Flour has to be added.<BR/><BR/>the precaution one has to take while making the dough is that it should not be kneaded by hands but mixed with the fingure tips, else the dough will become soggy causing the product leathery or stiff after frying.<BR/><BR/>while making the dough you can even use egg yolks for enriching it instead of Milk it doesnt effect the taste( though here people will not practice it but it is good for consumption for those who like more of nutrition in their diet)Nandan Jhahttps://www.blogger.com/profile/11701704415107160259noreply@blogger.com