tag:blogger.com,1999:blog-30746602741001672532024-03-13T13:57:30.665+10:00Mithila CuisineMithila is the cultural hub of Bihar and has its own beauty. While Madhubani Painting is gaining its own share of popularity, it is our noble effort to take the Cuisine of Mithila to the world. When we start counting what is unique about Mithila cuisine we found many and the blog is one of the most popular ways to share it with the world. If you are keen to join the team just send me an email and start contributing to the blog and help us spread awareness about mithila cuisine.Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3074660274100167253.post-70058686901402705802009-08-08T18:26:00.004+10:002009-08-08T18:34:53.081+10:00Pirikia ( Sweet patties stuffed with flavored Khoya and deep fried)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q8Cko2PypUM/Sn04W96nMAI/AAAAAAAAALk/6h8WDTBr_bM/s1600-h/050820092359.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 162px;" src="http://2.bp.blogspot.com/_Q8Cko2PypUM/Sn04W96nMAI/AAAAAAAAALk/6h8WDTBr_bM/s200/050820092359.jpg" alt="" id="BLOGGER_PHOTO_ID_5367508298124177410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q8Cko2PypUM/Sn04Wn-AnQI/AAAAAAAAALc/x1M2RL-2-wk/s1600-h/050820092349.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 164px;" src="http://2.bp.blogspot.com/_Q8Cko2PypUM/Sn04Wn-AnQI/AAAAAAAAALc/x1M2RL-2-wk/s200/050820092349.jpg" alt="" id="BLOGGER_PHOTO_ID_5367508292232846594" border="0" /></a><br />Pirikia ( Sweet patties stuffed with flavored Khoya and deep fried)<br /><br />In mithilnchl Pirikia has got very vital significance. Like Khajas they are also widely used as <span style="font-weight: bold;">“Sanesh”</span> (present/gift). They have equal importance in many of the festivities as well in the region . They are as similar as patties with a small difference of not being laminated. The stuffing used for the dish is Khoya (Dry Ricott Cheese mde out of whole milk instead of whey). Khoyas are then flavored with Cardamom, Cinnamon and dry fruits. One can also use the filling of sweetened flavored semolina ( Suji) instead of Khoya.<br /><br />Pirikias being deep fried and having dry rich filling can be stored for up to 20 days. It can be consumed as a secondary meal may be breakfast or evening snacks.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Refined Flour: 1 Kg<br />Sweetened Khoya: 500 Gms<br />Grated coconut: 150 Gms<br />Raisins: 50 Gms<br />Cashew nuts (split n broken): 50 gms<br />Dates (chopped): 50 Gms.<br />Cardamom: 5-7 in nos.<br />Vanaspati : 1 Ltr<br /><br /><span style="font-weight: bold;">Preparation.</span><br /><br />Make hard dough of refined flour.<br />Flavor Khoya with cardamom. Add grated coconut, resins, cashew nuts and dates and mix well.<br />Take small chunk of dough and roll it thin.<br />Stuff a spoon of mixture and seal it. You can also give it different fancy shape.<br />Now deep fry it in vanaspati.<br />Arrnge it in a “Changera” Basket and present.Arvind Kumar Mishrahttp://www.blogger.com/profile/06350896965201546759noreply@blogger.com17tag:blogger.com,1999:blog-3074660274100167253.post-87573763257252698652009-08-08T17:15:00.003+10:002009-08-08T17:20:15.336+10:00Arikonch ke Tarkari (Marinated sun dried Colocasia leaves, steamed and cooked in mustard gravy)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_yvF3wbCm-NA/Sn0maM-Q54I/AAAAAAAAAeI/2sZ6iCWAlHw/s1600-h/Photo-0006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 165px;" src="http://4.bp.blogspot.com/_yvF3wbCm-NA/Sn0maM-Q54I/AAAAAAAAAeI/2sZ6iCWAlHw/s200/Photo-0006.jpg" alt="" id="BLOGGER_PHOTO_ID_5367488562496333698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_yvF3wbCm-NA/Sn0mZ-CEWOI/AAAAAAAAAeA/tWBndtez8AA/s1600-h/Photo-0009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 199px; height: 200px;" src="http://3.bp.blogspot.com/_yvF3wbCm-NA/Sn0mZ-CEWOI/AAAAAAAAAeA/tWBndtez8AA/s200/Photo-0009.jpg" alt="" id="BLOGGER_PHOTO_ID_5367488558485756130" border="0" /></a><br />“Arikonch” Colocasia leaves are too common in any maithil house to be prepared a good curry item. In fact it is a kind of shrub that crops up near household premises in villages. Colocasia leaves have two different categories, Normal and Wild. One should be careful enough in choosing the leaves, as the later one gives an itching sensation in the mouth.<br /><br />One can see the diversity of cooking method in making Arikonch. Marinated leaves are sun dried, steamed/deep fried and finally cooked in the gravy. This is perhaps one of its type dish where different cooking methods are used together.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Arikonch (Colocsi Leaves) : 6 in nos.<br />Besan: 100 gms<br />Mustard seed: 50 gms<br />Onion: 100 gms<br />Garlic: 50 gms.<br />Mustard oil : 50 ml<br />Red chilly powder. : 15 gms.<br />Coriander leaves: for garnish<br />Lime juice: one lime<br />Tomatoes :Optionl<br />Salt : as per taste.<br />Turmeric: 5-7 gms<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Wash, clean and trim Arikonch leaves.<br />Make thick paste of besan without salt.<br />Apply it over the leaves and stick one leaf over another ( maximum 3 leves)<br />Now roll it and sundry for 2-3 hrs.<br />Make smooth paste of mustard seed and chop tomatoes.<br />Cut onion and crush garlic<br /><br /><span style="font-weight: bold;">Cooking:</span><br /><br />Steam the rolled leaves for 20 minutes.<br />Slice it in roundels.<br />Heat oil in pan. Add tempering of mustard seed.<br />Sauté and sweat onion and garlic<br />Add tomatoes, and cook it for some time followed by mustard paste.<br />Put water deriving the mixture to thin pouring curry texture.<br />Lastly put Arikonch slices and bring it to boil.<br />Finish the dish with lemon juice. Garnish and serve.Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com13tag:blogger.com,1999:blog-3074660274100167253.post-49725624945946266572009-07-28T18:54:00.006+10:002009-07-28T19:59:54.999+10:00Khaja ( Laminated pastry deep fried and dipped in Sugar syrup)<a href="http://4.bp.blogspot.com/_yvF3wbCm-NA/Sm7EcIoDKYI/AAAAAAAAAdo/jmcPoOpB-4s/s1600-h/DSC01375.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5363440193875683714" border="0" alt="" src="http://4.bp.blogspot.com/_yvF3wbCm-NA/Sm7EcIoDKYI/AAAAAAAAAdo/jmcPoOpB-4s/s200/DSC01375.JPG" /></a><br /><div align="left">Khaja is a very traditional maithil sweet preparation. They say it being a must in any local function. From Thread ceremony ( Janaayu) to Marriages to Last rites it is a mandate to have Khajas prepared. One can say any function is incomplete with no Khajas incorporated in the menu.</div><br /><div></div><div><strong>Ingredients:</strong> </div><div></div><br /><div>Refined Flour: 2 kgs.</div><div>Moisture (Water): 1.10 Ltrs (55% of the quantity of Flour)</div><div>Fat (vanaspati preferably): 2 Ltrs.</div><div>Ghee (shortening agent): 1Kg.</div><div>One string Sugar cyrup: 3 ltrs.</div><div></div><div><strong></strong></div><br /><div><strong>Preparation:</strong> </div><div></div><br /><div>Make a semi soft dough out of flour and moisture.</div><div>Flatten it thin with the help of rolling pin in batches.</div><div>Apply a layer of ghee as shortening agent.</div><div>Roll it now, cylindrical in shape.</div><div>Cut the rolled cylinder widthwise in small chunks.</div><div>Shape the chunks by pressing them softly between your palms.</div><div>Deep fry till it is crisply done.</div><div>Dip the fried chunks in sugar cyrup.</div><div>Take it out allow it to dry again.</div><div>Araange it in a basket (changera) and present.</div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com3tag:blogger.com,1999:blog-3074660274100167253.post-59099094871527581912009-03-25T21:00:00.006+10:002009-03-25T22:24:36.996+10:00Baigan Aaloo aur Adauri ke Milauni.<div align="center"><a href="http://2.bp.blogspot.com/_yvF3wbCm-NA/ScoafBk9DfI/AAAAAAAAAcM/_mA8zDig-p8/s1600-h/24-03-09_2201.jpg"><span style="font-size:130%;color:#660000;"><strong>Baigan Aaloo aur Adauri ke Milauni</strong>.</span></a></div><br /><a href="http://1.bp.blogspot.com/_yvF3wbCm-NA/Scob48OJWSI/AAAAAAAAAcU/PYu4OE4lXY8/s1600-h/24-03-09_2201.jpg"><img id="BLOGGER_PHOTO_ID_5317092975116376354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 192px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_yvF3wbCm-NA/Scob48OJWSI/AAAAAAAAAcU/PYu4OE4lXY8/s200/24-03-09_2201.jpg" border="0" /></a> This is one of the lunch time favrouite dish in mithila goes well with bread and rice both. It is a mixed veg preparation with dumplings (Adauri). The compulsory body ingredients of this dish are Brinjal, Potato and Dumplings , however some people add white Raddish, Carrot, Tomatoes, Couli flower etc. a tempering of PanchFodan ( a combination of five spices ie Tori, Jeera, Methi, Mangraila or Kaluanji and Saunf ) adds extra flavour to the final product. All the vegetables are partly cooked separately first then mixed together and brought to boiling point.<br /><br /><strong>Ingredients:</strong><br /><br /><br /><div align="left">Brinjal: 200 gms.<br />Potato: 150 gms.<br />Carrot: 100 gms<br />Tomato: 50 gm.<br />R. Oil: 20 ml.<br />Panch fodan ( Black mustard, Cumin, Fenugreek, Sweet fennel, Nigella) : 3-4 gms.<br />Coriander Pd: 10 gms.<br />Garlic paste: 10 gms<br />Salt : as per taste.<br />coriander leaves: 10 gms.<br /><br /><strong>Preparation:</strong><br /><br />Wash and cut the brinjal and tomatoes into dices.<br />Boil Potatoes with jacket, Peel and break into pieces.<br />Cut carrot into dices and parboil.<br />Separately fry dumplings (Adauri) and take them aside.<br />Chop garlic fine<br /><br /><strong>Cooking: </strong><br /><br />Heat oil in a pan and add the tempering of Panch fodan. When spices start crackeling add garlic chops and saute .<br />Put in Coriander Pd and Red chilliy pd ( optional) and fry till the flavour of raw masala goes off.<br />Add tomatoes and sweat it with a pinch of salt.<br />Now you can fry brinjals in the masala for a while.<br />Later put in potato mash and mix it well with the other ingredients. You can also add the boiled carrot and fried dumplings at this stage.<br />Stir and mix the ingredints well.<br />Add water and allow it to boil first and then simmer for 10 minutes<br />Serve hot with a topping of chopped coriander leaves. </div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com2tag:blogger.com,1999:blog-3074660274100167253.post-76035949789449636672008-09-06T21:00:00.009+10:002008-09-10T14:14:39.620+10:00Kachri<a href="http://2.bp.blogspot.com/_Q8Cko2PypUM/SMJ0gwG6WBI/AAAAAAAAAFo/MDUzaTR_FkY/s1600-h/28-08-08_2053.jpg"><img id="BLOGGER_PHOTO_ID_5242881022231205906" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_Q8Cko2PypUM/SMJ0gwG6WBI/AAAAAAAAAFo/MDUzaTR_FkY/s200/28-08-08_2053.jpg" border="0" /></a><strong><span style="COLOR: rgb(255,0,0);font-size:180%;" >Kachri</span></strong><br /><div><div> </div><div>Kachari is counted as one of among the all time favrouite snacks in mithila. The best accompaniment taken with kachri is “Jhilli” ( deep fried thin strings of batter) or some people even prefer Chhura Bhuja along with it. A leisure evening with Kachri is said to be an ideal evening. In totality this is the best snacks that no one would stand disagreed.<br /><br /><div><strong><span style="COLOR: rgb(51,102,255)">Ingredients:</span></strong><br /><ul><li>Onion: 250 gms</li><li>Besan: 200 gms</li><li>Salt : as per taste</li><li>Garlic paste: 20 gms</li><li>Ajwaain: 3-4 gms</li><li>Mustard oil: 400 ml</li></ul></div><div><strong><span style="COLOR: rgb(51,102,255)"></span></strong></div><div><strong><span style="COLOR: rgb(51,102,255)"></span></strong></div><div><strong><span style="COLOR: rgb(51,102,255)">Preparation: </span></strong><br /></div><div><ul><li>Peel, cut and slice onion and separate the flakes।</li><li>Mix it with besan, salt, and ajwaain.</li><li>Put water and make a paste avoiding any lumps in the mixture.</li><li>Heat oil in a kadhai and let it come to the smoke point.</li><li>Put small-small parts of the mixture in the kadhai and deep fry it till golden brown in color.</li><li>Take it out of oil and relish it with Jhilli (deep fried thin strings of batter) or Murhi (rice puffs)</li></ul><br />You can also enjoy kachri with Lachha Onion and lemon juice, salt, chilli mixture.</div></div></div>Arvind Kumar Mishrahttp://www.blogger.com/profile/06350896965201546759noreply@blogger.com11tag:blogger.com,1999:blog-3074660274100167253.post-87103815300829175212008-09-01T17:49:00.006+10:002008-09-01T20:29:27.414+10:00Chaurak Kheer<strong>Chaurak Kheer:</strong><br /><br /><div align="justify"><br /></div><div align="justify">Chaurak Kheer is a very common <a href="http://2.bp.blogspot.com/_yvF3wbCm-NA/SLvB8iwWh9I/AAAAAAAAAII/uKdfT0dHkac/s1600-h/31-08-08_2350.jpg"><img id="BLOGGER_PHOTO_ID_5240995837241624530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_yvF3wbCm-NA/SLvB8iwWh9I/AAAAAAAAAII/uKdfT0dHkac/s200/31-08-08_2350.jpg" border="0" /></a>dessert that i<a href="http://1.bp.blogspot.com/_yvF3wbCm-NA/SLvB8tuRZXI/AAAAAAAAAIA/Rumc4Ew0CbY/s1600-h/31-08-08_2341.jpg"><img id="BLOGGER_PHOTO_ID_5240995840185689458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_yvF3wbCm-NA/SLvB8tuRZXI/AAAAAAAAAIA/Rumc4Ew0CbY/s200/31-08-08_2341.jpg" border="0" /></a>s prepared in evry maithil home almost in evry good occasion. Apart from this being a dessert, somtimes it also serves the purpose of a side dish for an example with <em>Daaila wala Puri </em>( bread stuffed with boiled and seasoned cereals) or some other normal bread preparation.</div><div align="justify"></div><div align="justify"><br /></div><div align="justify">The dish could be compared with the similar Bengali preparation called <em>"Payesh"</em> with a few difference like in the quality of rice used and the addition of flavouring ( mostly Bay leaf). Maithil practice is to use <em>"New Crop Basmati grains"</em> that is longer in size and gives a very good consistancy to the final product, while bengalis prefer using smaller grains like <em>GobindoBhog</em> rice ( a rice quality majorly used for making Payesh only) which has a very sweet aroma. </div><div align="justify"></div><div align="justify"><br /></div><div align="justify">However, in this preparation, I've used a blend of both, and also added an additional flavour of rose water which is optional which you can definately avoid using . </div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><strong>Ingredients:</strong> </div><div align="justify"><br /></div><div align="justify"></div><div align="justify"></div><div align="justify">Basmati rice and Gobidobhog rice Blend: 75 gms</div><div align="justify">High fat milk: 2 Ltrs</div><div align="justify">Sugar: 100 Gms</div><div align="justify">Raisins: 50 Gms</div><div align="justify">Cashew Nuts: 50 Gms</div><div align="justify">Cardamom: 04 in Nos</div><div align="justify">Rose water (optional) : 2 spoons</div><div align="justify"></div><div align="justify"><strong></strong></div><div align="justify"><strong>Preparation:</strong> </div><div align="justify"></div><div align="justify"></div><div align="justify">Wash and soak the rice and soak raisins separately.</div><div align="justify">Bring milk to the boiling stage with cardamom and reduce it to 1.5 ltrs (approx)</div><div align="justify">Add the soaked rice to the milk and let it cook well with continuous stirring.</div><div align="justify">when the rice is cooked and mixture becomes little thickened, add sugar and cashew nuts to it.</div><div align="justify">Put it on a slow flame and stir. </div><div align="justify">Serve hot garnished with raisins.</div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com5tag:blogger.com,1999:blog-3074660274100167253.post-82783476003245972402008-08-31T02:00:00.011+10:002008-09-01T13:21:37.788+10:00Thadia Saagak Teeman<a href="http://1.bp.blogspot.com/_kEi-rInQDAE/SLlxnkmD8fI/AAAAAAAAABY/t0c8F52Qt1c/s1600-h/Image024.jpg"><img id="BLOGGER_PHOTO_ID_5240344566074438130" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="http://1.bp.blogspot.com/_kEi-rInQDAE/SLlxnkmD8fI/AAAAAAAAABY/t0c8F52Qt1c/s200/Image024.jpg" border="0" /></a><br /><div><br /><a href="http://2.bp.blogspot.com/_kEi-rInQDAE/SLlwE3pnXaI/AAAAAAAAABQ/u9B75qzmkrQ/s1600-h/Image029.jpg"></a><br /><br /><div><span style="color: rgb(0, 51, 0);"><span style="font-size:130%;"><strong>Thadia Saagak Teeman: Pure vegetarian</strong><br /></span></span><span style="color: rgb(0, 51, 0);">A very easy preparation which could be taken well with chapati and rice both and equally rich in nutritius value as Red spinach is the great source of Iron and Lentil has high Protien content. The dish could be compare with French Puree with the only difference that Purees are liquidised while Teeman is Ghontod (a way of manual churning). One can also bring the variation in the dish by adding Paneer (cottage cheese) or some other non-veg items like Shrimps/Prawns etc which will make the dish very palatble.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><ul><li><span style="color: rgb(0, 51, 0);">Thadia saag/Laal Sag (red spinach) : 500 gms.</span></li><li><span style="color: rgb(0, 51, 0);">Masoor daal (Lentil): 75 gms</span></li><li><span style="color: rgb(0, 51, 0);">Green chillis: 3-4 in nos</span></li><li><span style="color: rgb(0, 51, 0);">Fennel seed: 4 gms</span><span style="color: rgb(0, 51, 0);">Dry Red chilli: 4 gms</span></li><li><span style="color: rgb(0, 51, 0);">Mustard oil: 10 ml</span></li><li><span style="color: rgb(0, 51, 0);">Garam masala Pd: 2 pinches</span></li><li><span style="color: rgb(0, 51, 0);">Salt : as per taste</span></li></ul></div><div><span style="color: rgb(0, 51, 0);"><br /><span style="font-weight: bold;">Method:</span><br /></span><ul><li><span style="color: rgb(0, 51, 0);">Pick, clean and wash Thadia saag and reduce them to smaller in size if they are too big.</span></li><li><span style="color: rgb(0, 51, 0);">Wash and soak daal for some time.</span></li><li><span style="color: rgb(0, 51, 0);">Put together daal, saag and split green chillies with salt (as reqd) in a pressure cooker and let it cook till 4-5 whistles.</span></li><li><span style="color: rgb(0, 51, 0);">When the pressure is removed churn the mixture well with a churner.</span></li><li><span style="color: rgb(0, 51, 0);">Now heat oil in a pan and add a tempering of fennel & red dry chilli followed by the mixture of saag.</span></li><li><span style="color: rgb(0, 51, 0);">Let it simmer for some time and adjust the consistancy and seasoning.</span></li></ul><span style="color: rgb(0, 51, 0);"><br />Serve hot with rice or chapati.<br /><br /></span></div></div>Meenu Choudharyhttp://www.blogger.com/profile/01907489063889314831noreply@blogger.com2tag:blogger.com,1999:blog-3074660274100167253.post-84544447221147797522008-08-09T15:47:00.008+10:002008-09-01T13:19:52.015+10:00Daail-Jhinguni (Fried Ribbed Gourd cooked with Lentil and cereals)<a href="http://1.bp.blogspot.com/_yvF3wbCm-NA/SJ1KXMi5w5I/AAAAAAAAAHw/17vREtKAcUM/s1600-h/04-08-08_2033.jpg"><img id="BLOGGER_PHOTO_ID_5232420104439448466" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://1.bp.blogspot.com/_yvF3wbCm-NA/SJ1KXMi5w5I/AAAAAAAAAHw/17vREtKAcUM/s200/04-08-08_2033.jpg" border="0" /></a> <span style="color: rgb(102, 0, 0);font-size:130%;" ><strong>Daail-Jhinguni</strong></span> (Pure Vegetarian) <div><div>This is one of the very popular vegetarian preparation of Mithila and goes well with rice or bread both. They say, one does not require to have another vegetable preparation along with Daal-Jhinguni as it serves the purpose of both as an one accompaniment. Some people even prefer relishing its flavour plain as a soup or starter.<br /><br /></div><div>Authentically, the preparation of this dish is very simple in which chopped ribbed gourds are fried before with the tempering of black mustard seedsand mixed well with Daal, but here one can put an extra flavouring of ginger paste which will simultaneously enhance the flavour of the dish. The little dark color of the dish that you are seeing is because of the addition of ginger paste.<br /><br /></div><div>Regarding the type and variety of cereal used you have a flexibility to choose any, but here i've used a blend of lentil and split gram in the proportion 2:1 respectively.<br /></div><div><strong>Ingredient:</strong> </div><ul><li>Ribbed gourd (Jhinguni) : 300 gms.</li><li>Daal (blend of lentil and split gram) : 100 gms</li><li>Ginger: 30 gms</li><li>Black mustard seed: 1 tbsp</li><li>Mustard oil: 30 ml.Seasoning: As required</li></ul><div><br /></div><div></div><div><strong></strong></div><div><strong>Preparation:</strong> </div><ul><li>Wash, peel and cut Jhinguni and soak it in cold water.</li><li>Pick, clean and boil daal with salt and turmuric.Make a paste of ginger.</li></ul><div><br /></div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong>Cooking:</strong> </div><ul><li>Heat oil in a pan/kadhai and add a tempering of mustard seed.</li><li>Put ginger paste and fry till golden brown.</li><li>Add Jhinguni and fry. Dont add salt at this time as the Jhinguni will start sweating.</li><li>When Jhinguni is cooked and shrinkd in size add salt as per your taste and mix it with the cooked mixture.</li><li>Now pour over the boiled daal in the kadhaai and simmer it for 5-7 minutes.Finish it up with garam masala powder and garnish with ginger juliens.</li></ul><div><br /><br /></div><div></div></div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com3tag:blogger.com,1999:blog-3074660274100167253.post-8595224317099123242008-07-03T20:41:00.014+10:002008-08-10T13:02:40.017+10:00Karhi Badi<div style="text-align: justify;"><span style="font-weight: bold;font-family:verdana;" >Karhi Badi (Chickpea Flour Dumplings in Yoghurt Sauce)</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_5jYh7n4e07Y/SJ5Zq2_G2FI/AAAAAAAABxk/fvRr5ahh0G8/s1600-h/25-07-08_2303.jpg"><img style="cursor: pointer;" src="http://2.bp.blogspot.com/_5jYh7n4e07Y/SJ5Zq2_G2FI/AAAAAAAABxk/fvRr5ahh0G8/s320/25-07-08_2303.jpg" alt="" id="BLOGGER_PHOTO_ID_5232718409900677202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_5jYh7n4e07Y/SJ5Zi3DHaII/AAAAAAAABxc/xfRkKSFyqY4/s1600-h/25-07-08_2301.jpg"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_5jYh7n4e07Y/SJ5Zi3DHaII/AAAAAAAABxc/xfRkKSFyqY4/s320/25-07-08_2301.jpg" alt="" id="BLOGGER_PHOTO_ID_5232718272478537858" border="0" /></a><br /><br />Karhi Badi is a dish to be prepared on special occasions. This dish is almost always prepared when the married daughter comes to her parents home.<br /><br /><span style="font-weight: bold;font-family:verdana;" >Ingredients:</span><br /><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Badi</span> (Chickpea Flour Dumplings)</span><br /></div><ul style="text-align: justify; font-family: verdana;"><li>Besan: 250 gms<br /></li></ul><ul style="text-align: justify; font-family: verdana;"><li>Ajwain: 1/4 tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Turmeric powder: 1/4 tsp</li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Salt to taste</span></li></ul><ul style="font-family: verdana; text-align: justify;"><li>Water: Few tbsp<br /></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Oil for frying</span></li></ul><div style="text-align: justify;"><span style="font-weight: bold;font-family:verdana;" >Karhi</span><br /></div><ul style="text-align: justify; font-family: verdana;"><li>Besan: 2 tbsp<br /></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Dahi: 200 gms<br /></span></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Water: 1500 ml</span></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Salt to taste</span><br /></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Mustard Oil: 2-3 tsp</span></li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Jeera: 1/2 tsp</span></li></ul><ul><li><span style="font-family:verdana;">Hing: Pinch</span></li></ul><ul style="text-align: justify; font-family: verdana;"><li>Whole Garam Masala: 2 bay leaves, 3 green cardamom, 1 black cardamom, 2" piece cinnamon, 2 dried red chillies</li></ul><ul style="font-family: verdana; text-align: justify;"><li>Turmeric powder: 1/4 tsp</li></ul><div style="text-align: justify;"> </div><ul style="text-align: justify; font-family: verdana;"><li>Coriander powder: 2 tsp</li></ul><div style="text-align: justify;"> </div><ul style="text-align: justify; font-family: verdana;"><li>Red Chili powder: 2 tsp</li></ul><div style="text-align: justify;"><span style="font-weight: bold;font-family:verdana;" >Tempering</span><br /></div><ul style="text-align: justify; font-family: verdana;"><li>Ghee: 2 tbsp</li></ul><ul style="font-family: verdana; text-align: justify;"><li>Jeera: 1/2 tsp</li></ul><ul style="font-family: verdana; text-align: justify;"><li>Whole Coriander Seeds: 1/2 tsp</li></ul><ul style="text-align: justify;"><li><span style="font-family:verdana;">Dried Red Chillies: 2 nos</span><br /></li></ul><div style="text-align: justify;"><br /><span style="font-weight: bold;font-family:verdana;" >Method:</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Badi:</span><br /><span style="font-family:verdana;"><br />Mix all the dry ingredients. Add enough water to the besan to make a thick batter without any lumps. Mix the batter vigorously with your hand to make the batter light. This is done so that the badis are soft in the centre after they are fried. Baking soda can be added to make the badis soft but i don't prefer it. The best way to check if the batter is light enough, is to put one drop of the batter in a bowl of water. If the drop floats the batter is perfect; if it sinks more effort is needed to beat the batter.<br /><br /></span><span style="font-family:verdana;">Heat oil in a karahi. Drop spoonfuls of the batter in the oil. Fry the badis on medium heat to a brown colour. Drop the badis in a bowl of water. After 5 mins remove the badis from water & keep aside.</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >Karhi</span>:<br /><span style="font-family:verdana;"><br />In a bowl take besan. Add dahi to it and make a smooth batter. Add water to the batter and mix well. Add salt and keep aside.</span> <span style="font-family:verdana;">Heat mustard oil in a karahi. Add jeera & let it splutter. Immediately add the whole garam masala & let it crackle. Stir. Make a paste of hing, turmeric, coriander & red chilli powders with 2 tbsp water & add to the karahi. Fry till the oil separates from the masala. Now add the dahi-besan mixture and keep stirring continuously on high heat. When the mixture comes to a boil reduce to low heat and let it simmer for 5-7 mins.</span> <span style="font-family:verdana;"><br /><br />Add the badis and simmer for 2-3 mins.</span> <span style="font-weight: bold;font-family:verdana;" ><br /><br />Tempering:<br /><br /></span><span style="font-family:verdana;">Heat ghee in a tadka pan. Add the jeera and the whole coriander seeds. Let it crackle. Put in the red chillies and stir. Pour this over the Karhi Badi.<br /><br />Serve with steamed rice.</span><span style="font-weight: bold;font-family:verdana;" > </span> </div>Bhavnahttp://www.blogger.com/profile/07380549192817509639noreply@blogger.com2tag:blogger.com,1999:blog-3074660274100167253.post-62562724084254679422008-06-11T11:29:00.004+10:002008-07-20T18:47:26.770+10:00Litti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_5jYh7n4e07Y/SIL7IMxAR7I/AAAAAAAABw8/6PdtmaaCQt0/s1600-h/Copy+of+12-07-08_2306.jpg"><img style="cursor: pointer;" src="http://bp0.blogger.com/_5jYh7n4e07Y/SIL7IMxAR7I/AAAAAAAABw8/6PdtmaaCQt0/s400/Copy+of+12-07-08_2306.jpg" alt="" id="BLOGGER_PHOTO_ID_5225014635987486642" border="0" /></a><br /><br /><br /><div style="text-align: justify;font-family:verdana;">Litti is one of the most famous Snack or Meal (as well) in Bihar. In Mithila during winter it is quite famous, especially when winter is at its peak. The most famous combination is Litti-Chokha (of Egg-plant). This is a low calorie, high-fibre meal for those calorie conscious people.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><span style="font-weight: bold;">For Dough</span><br /><ol><li>Wheat Flour (Atta) - 2 Cup</li><li>Water - 1/2 Cup</li><li>Salt - 1/2 Tea spoon.</li></ol><span style="font-weight: bold;">For Filling</span><br /><ol><li>Sattu - 1 Cup (Gram baked in Sand and powdered)</li><li>Garlic(Chopped) - 4 Cloves</li><li>Ginger(Chopped) - 1 Tbl spoon</li><li>Green Chilies (Chopped) - 2</li><li>Coriander Leaves (Chopped) - 2 Tbl spoon</li><li>Onion Seeds (Mangarella) - 1/2 Tea spoon</li><li>Thyme (Ajwain) - 1/2 Tea spoon</li><li>Lemon juice - 2-3 Tea spoon</li><li>Pickle Masala (Chilli pickle is the best) - 3 Tea spoon</li><li>Mustard oil - 2 Tbl Spoon</li><li>Salt to taste so that the Sattu mix is not Salty.</li></ol><br /><span style="font-weight: bold;">Method</span><br /><ol><li>Mix all the filling ingredients with Sattu. Start with dry mixing all the herbs and spices with Sattu.</li><li>Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside.</li><li>Mix flour with water knead it into stiff dough. Add pinch of salt to add to the taste. </li><li>Make balls out of dough of approx 3" diameter in size with hand.</li><li>Stuff 2 to 3 teaspoon sattu filling in the center of each balls and wrap it from all sides. Ensure that there are no holes or gaps etc and the flour is covering the sattu filling properly.</li><li>When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil .</li><li>Bake till one side is brown and black spots come on the litti surface.<br /></li><li>Turn over the litti and bake for few more minutes until that side is brown as well.</li><li>Take out and dip in pure ghee or butter and serve with baigan (Egg-Plant) ka bharta.</li><li>Serve while hot.<br /></li></ol>One variation of this could be using Egg-Plant and Tomato ka Chokha instead of Egg-Plant bharta (Chokha).<br /><br /></div>Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.com6tag:blogger.com,1999:blog-3074660274100167253.post-2248025276088365412008-06-09T21:44:00.002+10:002008-06-09T22:06:25.408+10:00Pitthis in Sweet and Sour Sauce<p style="text-align: justify; font-family: verdana;">Yet another <strong><span style="color: rgb(51, 51, 0);">“Pitthi”</span></strong> preparation with a variation of another derivative sauce/gravy which is tomato based. The Italian cuccina houses two major tomato based sauces usually named as <span style="color: rgb(0, 51, 0);"><strong><em>Napolitano ( Nepolotana) and Arabita</em></strong></span> but apart from these two a countless number of derivative sauces and home made sauces are practiced and consumed. Most of their sauces are flavored with herbs like <em><span style="color: rgb(0, 51, 0);">Oregano, Marjoram</span></em> or any Liquor like Red wine and other spirit.<br /><br />Here also I’ve tried the same thing replacing the herbs and liquor with typical Indian spices/flavorings like <em>asafetida, cumin seed</em> in order to create a better fusion. The preparation is very simple and easy to prepare. Just check out the recipe below and don’t forget to leave your comment about the same.<br /><br /><strong><span style="color: rgb(51, 0, 0);">Ingredients:</span></strong><br /></p><ul><li>Basic Pitthi Mixture of 100 Gms flour</li><li>Chopped Tomatoes: 250 gms</li><li>Tomato Puree: ½ tin</li><li>Chopped Coriander leaves: 10 gms</li><li>Salt and pepper: as per taste</li><li>Red chilly Pd: ½ tbsp</li><li>Asafetida: 4-5 gms</li><li>Fine Chopped Onion: 150 gms</li><li>Ginger Garlic paste: 40 gms</li><li>Turmeric: 4-5 gms</li><li>Sugar: 2 tbsp</li><li>Cumin seed: 1 tbsp</li></ul><p style="text-align: justify; font-family: verdana;"><br /><strong>Preparation:</strong><br /></p><ol><li>Parboil Pitthis in fast boiling water to just chewable stage.</li><li>Heat oil in a pan add a tempering of cumin and fry ginger garlic paste and chopped onion to light brown in color with asafetida. Sweat it with a pinch of salt and turmeric also add red chilly powder at this stage.</li><li>Add chopped tomatoes and mix well with the addition of sugar.</li><li>When the excess water of tomato evaporates and mixture gets little dry, add the tomato puree for better colour. And mix it well with rest of the ingredients in the pan.</li><li>When the consistency of the sauce becomes thick add the parboiled stuffed Pitthis and mix it with the sauce for 2 minutes and take it off the flame.</li><li>Serve it in a platter garnished with chopped coriander leaves and deep fried onions.</li></ol>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com0tag:blogger.com,1999:blog-3074660274100167253.post-66783695151359818362008-06-07T16:19:00.005+10:002008-06-07T17:09:56.380+10:00Ramruch<div style="text-align: justify; font-family: verdana;">Ramruch is a preparation of <a href="http://en.wikipedia.org/wiki/Besan">Besan (Gram Flour)</a> and is one of the most famous preparation in Mithila. I am yet to come across any other cuisine where Ramruch is being mentioned or cooked. Ramruch is one of the dishes served in almost all the auspicious occasions in Mithila.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>Besan 500 gm</li><li>Tomato (diced) 100 gm<br /></li><li>Coriander leaves 50 gm (for garnishing)</li><li>Ghee 1 Tbl spoon</li><li>Turmeric powder 1 tbl spoon</li><li>Coriander powder</li><li>cumins powder</li><li>Red Chili powder</li><li>Salt to taste<br /></li></ul><br /><span style="font-weight: bold;">Preparation</span><br /><ul><li>In besan add 2-3 tbl spoon of Ghee or any vegetable oil and mix it properly.</li><li>Add pinch of Salt, turmeric and cumins seeds to the mix and mix it again.</li><li>Add water and knead it properly. The mix should not be soft as it has to be boiled later on.</li><li>Make Small-Small rolls of the mix more like a 1cm Radius cylindrical (around 10-15 cm long) shape.</li><li>Cut tomato into small pieces and keep it aside.<br /></li></ul><br /><span style="font-weight: bold;">Cooking</span><br /><ul><li>Boil water in a deep pan.</li><li>Boil besan rolls for 10-15 mins. When they are cooked they will start floating on the surface of boiling water.</li><li>Take the cooked besan rolls out of boiling water and put them aside in a cold water vessel.</li><li>Let the rolls cool down. It take around 5 mins for them to cool down so that they are ready to be cooked.</li><li>Once the besan rolls are cooled cut them in small pieces (round ones).</li><li>Heat oil (mustard oil or vegetable oil) in pan.</li><li>Fry all the besan pieces in the oil till it turns red and keep it aside.</li><li>In the remaining oil add some Asafoetida (Heeng) and Curry-leaves (Tej-Patta) for Seasoning mix (Phoran).<br /></li><li>Add masala (cumins powder, Coriander powder, Turmeric powder, chili powder), Salt and diced tomato to the mix.</li><li>Cook it well till the masala mix starts to leave the pan surface.</li><li>Add some water to make thick gravy.</li><li>When the gravy starts to boil add the fried besan pieces to it.</li><li>Cook for 10 - 15 mins on low-med flame.</li><li>Keep it aside and then sprinkle garam masala first, then coriander leaves (chopped in small pieces).</li><li>In a deep cooking spoon Add 1 tbl spoon Ghee and cumins seeds and heat it on flame so that the ghee is hot and cumin seeds are fried properly in it.</li><li>Add that mix to the Ramruch Curry and cover it for 5 mins. This will bring aroma to the curry.</li><li>Serve it as a side-dish and enjoy the taste.<br /></li></ul>One variation to this could be to add little bit of Tomato or Sweet Chili sauce in the spices while gravy is being prepared. This will add to the taste. Also in place of Asafoetida, Ginger and Garlic paste can be used.<br /></div>Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.com2tag:blogger.com,1999:blog-3074660274100167253.post-14881677657874965552008-05-12T19:11:00.015+10:002008-06-15T17:34:01.282+10:00Aloo ke Sanna (A mashed potato preparation with herbs and other flavouring)<a href="http://bp3.blogger.com/_kEi-rInQDAE/SCgcGl5j77I/AAAAAAAAAAM/o9pBKr80_qo/s1600-h/Image004%282%29.jpg"><img id="BLOGGER_PHOTO_ID_5199436669377572786" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="http://bp3.blogger.com/_kEi-rInQDAE/SCgcGl5j77I/AAAAAAAAAAM/o9pBKr80_qo/s320/Image004%282%29.jpg" border="0" /></a><br /><div style="text-align: justify;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Again a very popular Lunch time favorite and considered to be the best accompaniment with Rice alone. Interestingly till half way the preparation style of Sanna is similar to <strong><span style="color: rgb(153, 0, 0);">French Croquettes</span></strong> with a difference of addition of Choux Paste in the same. Aloo Sanna could be prepared by two methods, some people prefer adding all herbs and flavourings in raw form while the other method of preparing is just its contrary in which flavourings and herbs are fried well separately and then added to the mashed mixture. Both the preparations are equally popular and liked by all age group. </div><div style="text-align: justify;"><br /><strong><span style="color: rgb(102, 51, 102);font-family:verdana;" ><p>Ingredients: </p></span></strong></div><div style="text-align: justify;"><ul><li>Potato with jacket : 6 medium size.</li><li>Chopped onion: 75 gms</li><li>Chopped garlic: 30 gms</li><li>Chopped slit green chillies: 10 gms</li><li>Turmeric pd: 2 pinches</li><li>Mustard oil/Refined oil : just enough for frying the flavourings.</li><li>Chopped Coriander leves: 15 gms.</li><li>Musturd Seeds:4-5 gms</li><li>Salt : as per taste.</li></ul><br /><span style="color: rgb(102, 51, 102);font-family:verdana;" ><strong>Method : 1</strong></span><br /><ol><li>Boil potatoes with jacket in order to prevent it from getting soggy, mash and keep it aside ( try to avoid formation of lumps while mashing) .</li><li>In a separate pan, heat oil add tempering of Musturd seeds and fry onion, garlic, green chillies, with the addition of salt and turmeric, fry till golden brown in color .</li><li>Mix the fried flavorings with mashed potatoes. Add chopped coriander leaves, check the seasoning and serve with rice as an accompaniment.</li></ol><br /><span style="color: rgb(102, 51, 102);font-family:verdana;" ><strong>Method : 2</strong></span><br /><ol><li>Additional ingredients:</li><li>Lemon juice: few drops.</li><li>Pickle mixture (Achaar ka Masala) : 1 spoon</li><li>Instead of frying all the flavorings add it directly with the potato paste , add the additional ingredients and mix it well.</li><li>Serve with rice during lunch.</li></ol><br /></div>Meenu Choudharyhttp://www.blogger.com/profile/01907489063889314831noreply@blogger.com0tag:blogger.com,1999:blog-3074660274100167253.post-11783918589452207792008-05-05T20:34:00.003+10:002008-05-05T20:40:07.129+10:00Jhaua Baigan (Eggplant) ke Khatta Meetha Tarkari (Curry)<div style="text-align: justify; font-family: verdana;">This is a very famous preparation of <a href="http://en.wikipedia.org/wiki/Eggplant">Eggplant</a> (aka Brinjal) in Mithila. I recently had a chance to get a taste of it during my wedding. I liked it so much first time that I requested the person (who cooked it first time) to make it again for my Ek-Bhukt meal. Well this is a simple preparation and adds a different kind of taste to the meal. Those who love eggplant will love it for sure. Jhaua Baigan is the variety of eggplant which is thin and long. There are 3 varieties of this eggplant Green, Viotel and White (in some parts of the world).<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ol><li>EggPlant (Baigan or Brinjal) 500gm (thin and long ones).</li><li>Tamarind (Imli) 100gm.</li><li>Jaggery (Gur) 100 gm</li><li>Cummins (Jeera) powder (1 tbs)</li><li>Coriander (Dhaniya) Powder (1 tbs)</li><li>Turmeric (Haldi) Powder (1 tbs)</li><li>Chilli (Laal Mirch) Powder (1/2 tbs optional)</li><li>Kitchen King masala (2tbs)</li></ol><br /><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Cut Eggplant in half (in length) and then 4 pieces along the length so that they pieces are joined from one end.</li><li>Soak Tamarind in 250 ml water and leave that for 1 hr so that it is mixed with water. Drain the Tamarind seeds out of the mix and keep the mix aside.</li></ol><br /><span style="font-weight: bold;">Cooking:</span><br /><ol><li>Heat oil (mustard oil the best) in Pan for Deep Fry.</li><li>Deep fry Eggplant for 3-5 mins on medium heat.</li><li>Keep it aside after frying so that the excess oil is drained.</li><li>Heat small amount of oil in a separate pan. </li><li>When the oil is heated use Phoran mix(Panchphoran, Heeng, Tej Patta) etc for Seasonings. This will add some aroma to the food.</li><li>Add spices mix (Jeera, Dhaniya, Haldi, Mircha, Meat Masala ya Kitchen King (little bit)) to the oil and start mixing.</li><li>Cook for sometime till spices are cooked properly and do not stick to the pan anymore.</li><li>Mix Tamarind (soaked one and drained) and Jaggery and cook for 5 mins till starts boiling.</li><li>Add Egg plant (fried) and cook for another 5 mins.</li><li>Let the curry settle down and become little thick.</li><li>Add coriander leaves to that.</li></ol><br /></div>Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.com3tag:blogger.com,1999:blog-3074660274100167253.post-34538984561275959382008-04-19T19:59:00.004+10:002008-04-19T23:31:45.698+10:00Tamatar ke Chutney<div style="text-align: justify;font-family:verdana;">This is one of those recipe which is easy to make and lasts long even at room temperature. This is one of the must have in mithila whenever there is a bhoj.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>Tomato Diced</li><li>1 Tbl Spoon oil</li><li>Salt as per taste</li><li>Sugar as per taste</li><li>Dry fruits (optional)</li></ul><br /><span style="font-weight: bold;">Preparation</span><br /><ul><li>Chop tomato in small pieces so that they cook easy.</li><li>Dry-Fruits cut in small pieces (optional)</li></ul><br /><span style="font-weight: bold;">Cooking Method</span><br /><ul><li>Heat oil in Kadai (Pan)</li><li>Add Methi and green or red chili (cut)</li><li>Add diced tomato, add salt, cover and cook on low flame.</li><li>Keep stirring in between and cover again till the tomato is cooked.</li><li>The important thing to keep in mind here is that the tomato should become paste and there should not be any remains in the pan.</li><li>Once the tomato is cooked. Add sugar as per taste.</li><li>Add dry-fruits if you wish to.</li><li>Cook for another 5 minutes and the Chutney is ready</li><li>Add chopped coriander leaves to it afterwards before serving.</li><li>Serve warm or cold<br /></li></ul>A variation to this could be to fry chopped onions in the beginning and then add tomato to it. But then the chutney cannot be preserved for long. But if onion is not added to it then the chutney can be preserved for long even at room temperature.<br /><br />Alternatively Jaggery or gur can be used in place of sugar.<br /></div>Samir Kumar Mishrahttp://www.blogger.com/profile/14088080259482491311noreply@blogger.com1tag:blogger.com,1999:blog-3074660274100167253.post-12614387114180042332007-11-23T15:06:00.000+10:002007-11-24T16:31:20.276+10:00Makhanak Kheer<a href="http://bp0.blogger.com/_Q8Cko2PypUM/R0fBR3mo9yI/AAAAAAAAADU/1TTlk2Fr7Jk/s1600-h/23112007752.jpg"><img id="BLOGGER_PHOTO_ID_5136286412767295266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_Q8Cko2PypUM/R0fBR3mo9yI/AAAAAAAAADU/1TTlk2Fr7Jk/s320/23112007752.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="TEXT-ALIGN: justify"><a style="FONT-FAMILY: verdana" href="http://bp3.blogger.com/_Q8Cko2PypUM/R0Zgq3mo9xI/AAAAAAAAADM/WZrLimLxggY/s1600-h/22112007726.jpg"><img id="BLOGGER_PHOTO_ID_5135898714659419922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="http://bp3.blogger.com/_Q8Cko2PypUM/R0Zgq3mo9xI/AAAAAAAAADM/WZrLimLxggY/s320/22112007726.jpg" border="0" /></a></div><p></p><p></p><p></p><br /><br /><br /><div style="TEXT-ALIGN: justify" face="verdana"></div><br /><br /><br /><div style="TEXT-ALIGN: justify" face="verdana"></div><br /><br /><br /><div style="FONT-FAMILY: verdana; TEXT-ALIGN: justify"></div><br /><br /><br /><div style="FONT-FAMILY: verdana; TEXT-ALIGN: justify"></div><br /><br /><br /><div style="FONT-FAMILY: verdana; TEXT-ALIGN: justify"></div><br /><br /><br /><div style="FONT-FAMILY: verdana; TEXT-ALIGN: justify"></div><div style="font-family:verdana;"><span style="FONT-WEIGHT: bold;color:#ff0000;" ></span> </div><div style="font-family:verdana;"><span style="FONT-WEIGHT: bold;color:#ff0000;" >Makhanak Kheer:</span><br /><br /><span style="FONT-STYLE: italic"><strong>Makhana or Lotus Seed</strong></span> is one of the specialty of Mithila. It is obtained from the water source. According to an old saying it is one of among those three things which is not found even in paradise, the rest two are Fish and Betel leaf. The one and most popular dish prepared from Makhana is <span style="FONT-WEIGHT: bold">" Makhanak Kheer"</span>. This is a must eat preparation of <span style="FONT-STYLE: italic"><strong>Kumar Purnima (Kojagra)</strong></span> for newly wed couples. There is concept of preparing it and leaving it under the sky for sometime in the night and then enjoying the taste of it. This sweet preparation is much different from any other Kheer or Payesh preparation made in other parts of the country . In other words this a unique dish which is made in Mithilanchal and every maithil takes pride in exclusivity of this.</div><div style="font-family:verdana;"><br /><br /><span style="FONT-WEIGHT: bold;color:#ff0000;" >Ingredients:</span><br /><br />Makhana: 75 gms<br />Milk: 01 Ltr<br />Bayleaf: 2 nos<br />Cardamom: 02 nos<br />Dried coconut: 10 gms<br />Dried dates (Chopped) : 20 gms<br />Raisins: 25 gms.<br />Mawa (optional): 50gms<br />Sugar: 100gms<br /><br /><span style="FONT-WEIGHT: bold"></span></div><div style="font-family:verdana;"><span style="FONT-WEIGHT: bold;color:#ff0000;" >Preparation:</span></div><div style="FONT-FAMILY: verdana"></div><ul><li><div style="FONT-FAMILY: verdana">Roast Makhanas in a Kadai for 3-4 minutes। Let it cool for a few minutes and grind it to a course texture<br /></div></li><li>Chop dry fruits except raisins। </li></ul><br /><span style="FONT-WEIGHT: bold;color:#ff0000;" >Cooking:</span><br /><br /><ul><li>Bring milk to a boiling stage along with Bay leaf and Cardamom and reduce by stirring continuously .</li><br /><li>You can add mawa (optional) which will give a thickening to the milk.</li><br /><li>Add the powder of Makhanas now with dry fruits. Allow it to simmer for some time till you get your desired consistency.</li><br /><li>Add Sugar as per your taste.</li><br /><li>Serve it hot or cold garnished with raisins.<br /><br /></li></ul>Arvind Kumar Mishrahttp://www.blogger.com/profile/06350896965201546759noreply@blogger.com0tag:blogger.com,1999:blog-3074660274100167253.post-71277868063697100152007-11-22T19:51:00.000+10:002008-06-09T22:07:14.290+10:00Stuffed Daal Pitthi:<a href="http://bp1.blogger.com/_yvF3wbCm-NA/R0p-vdrc1mI/AAAAAAAAADU/BmRiMXe0ITE/s1600-h/25-11-07_0059.jpg"><img id="BLOGGER_PHOTO_ID_5137057678855296610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_yvF3wbCm-NA/R0p-vdrc1mI/AAAAAAAAADU/BmRiMXe0ITE/s200/25-11-07_0059.jpg" border="0" /></a><br /><a href="http://bp3.blogger.com/_yvF3wbCm-NA/R0p-v9rc1nI/AAAAAAAAADc/Us6faIkT2SM/s1600-h/25-11-07_0026.jpg"><img id="BLOGGER_PHOTO_ID_5137057687445231218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_yvF3wbCm-NA/R0p-v9rc1nI/AAAAAAAAADc/Us6faIkT2SM/s200/25-11-07_0026.jpg" border="0" /></a><br /><a href="http://bp0.blogger.com/_yvF3wbCm-NA/R0p-wNrc1oI/AAAAAAAAADk/AI5O9bO0s2g/s1600-h/25-11-07_0057.jpg"><img id="BLOGGER_PHOTO_ID_5137057691740198530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_yvF3wbCm-NA/R0p-wNrc1oI/AAAAAAAAADk/AI5O9bO0s2g/s200/25-11-07_0057.jpg" border="0" /></a><br /><div><br /><br /><div><a href="http://bp3.blogger.com/_yvF3wbCm-NA/R0prf9rc1eI/AAAAAAAAACU/X1r_ToCf-dc/s1600-h/25-11-07_0059.jpg"></a><br /><a href="http://bp0.blogger.com/_yvF3wbCm-NA/R0prgNrc1fI/AAAAAAAAACc/ASwLxTSRxRQ/s1600-h/25-11-07_0026.jpg"></a><br /><div><br /><div align="justify"></div><br /><br /><div align="justify"> </div><div align="justify"> </div><div align="justify"> </div><div align="justify"> </div><div align="justify">The concept of stuffed Daal Pitthi is very uncommon in Mithila. This could be called an innovation again which is influenced by Italian Pasta called <em><span style="color:#cc0000;">Ravioli</span></em>. It has a wide range of veg and non-veg stuffing. Though the stuffing of Pitthis could be anything and everything edible, yet can be tried out best with <em>Paneer( Cottage Cheese),</em> <em>Coriander leaf</em> and <em>Green chil</em>ly mixture for Veg stuffing and seasoned <em>sautéed minced meat</em> stuffing as Non-Veg.<br /><br />Below is my innovation which is a fusion of Mithila and Continental cookery .<br /><br /><span style="color:#660000;"><strong>Ingredient:</strong></span><br /><br />Whole Meal Flour ( Aatta): 100 gms<br />Arhar Daal: 75 gms<br />Mustard oil: 10 ml<br />Cumin seed: 2 pinches<br />Asafetida ( Heeng) : 1-2 gms<br />Salt and Turmuric : As required<br />Chopped coriander leaves: 25 gms<br />Paneer: 75 gms.<br />Green chilies: 10 gms </div><br /><br /><br /><div align="justify"><strong><span style="color:#660000;">preparation:</span></strong><br /><br />Make a semi soft dough for pitthis , Roast Daal, make a paste of slit green chilies.<br />Mash paneer & mix it with chopped coriander leaf. Season with salt and pepper.<br />Make small and thin casings of the dough, stuff it with the mixture and seal it well .<br /><br /><span style="color:#660000;"><strong>Cooking:</strong></span><br /><br />Pressure cook daal. And leave stuffed Pitthis in it.<br />Cook it over moderate flame for 8-10 minutes.<br />When sauce gets a creamy smooth texture, add the tempering of cumin and asafetida.<br />Garnish with chopped coriander leaves and serve hot.</div><br /><br /><div align="justify"><span style="font-size:180%;color:#006600;"><strong>Variation:</strong></span> one can easily put a variation of Nonveg Filling by replacing Paneer with Sauteed minced meat or Kankorak Chokha.</div></div></div></div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com5tag:blogger.com,1999:blog-3074660274100167253.post-88353478893463548962007-11-22T18:47:00.000+10:002008-06-09T22:07:14.291+10:00Goidila Pitthi:<a href="http://bp2.blogger.com/_yvF3wbCm-NA/R1jnXgqi-PI/AAAAAAAAAFU/NAIRh4LeXUc/s1600-h/01-12-07_0126.jpg"><img id="BLOGGER_PHOTO_ID_5141113365734815986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_yvF3wbCm-NA/R1jnXgqi-PI/AAAAAAAAAFU/NAIRh4LeXUc/s200/01-12-07_0126.jpg" border="0" /></a><br /><a href="http://bp3.blogger.com/_yvF3wbCm-NA/R1jnXwqi-QI/AAAAAAAAAFc/2WrC0rmmUMM/s1600-h/01-12-07_0042.jpg"><img id="BLOGGER_PHOTO_ID_5141113370029783298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_yvF3wbCm-NA/R1jnXwqi-QI/AAAAAAAAAFc/2WrC0rmmUMM/s200/01-12-07_0042.jpg" border="0" /></a><br /><a href="http://bp0.blogger.com/_yvF3wbCm-NA/R1jnYAqi-RI/AAAAAAAAAFk/C_B3PqU8rqo/s1600-h/01-12-07_0116.jpg"></a><br /><div><a href="http://bp0.blogger.com/_yvF3wbCm-NA/R1Eqcwqi-OI/AAAAAAAAAFM/ZFWzck0qVjQ/s1600-R/01-12-07_0128.jpg"></a><br /><br /><div><a href="http://bp3.blogger.com/_yvF3wbCm-NA/R1Eoggqi-LI/AAAAAAAAAE0/M6ZTMk8jMBQ/s1600-R/01-12-07_0042.jpg"></a><br /><br /><a href="http://bp2.blogger.com/_yvF3wbCm-NA/R1EohQqi-NI/AAAAAAAAAFE/6N0T1maIB9w/s1600-R/01-12-07_0126.jpg"></a><br /><br /><br /><div><br /><br /><div><div><div><div> </div><div>This is an innovation which could be called the fusion of two local dishes only, <em>Goidila</em> ( a sauce prepared from green peas & flavourings) and <em>Pitthi</em>. Goidila is a kind of gravy / sauce which is usually taken with rice and chapattis. It gets its body from green peas paste and flavoured with Garam Masala.<br /><br /><strong><span style="color:#660000;">Ingredients:</span></strong><br /><br />Basic Pitthi of 100 gms of flour<br /><br />Green peas : 300 gms<br />Onion: 200 gms<br />Ginger Garlic Paste: 50 gms<br />Cumin Pd: 15 gms<br />Coriander Pd: 15 gms<br />Ghee: 10 gms<br />Tomatoes: 75 gms<br />Double cream: 20 ml<br />Hot Spices: large and small cardamom, bayleaf, clove, cinnamon stick.<br /><br /><br /><span style="color:#660000;"><strong>Preparation:</strong></span><br /><br />parboil green peas and make a small paste of it.<br />Prepare basic Pitthis of the flour and moisture<br />Make a paste of 50 gms of onion and slice the rest<br />Chop tomatoes<br /><br /><strong><span style="color:#660000;">Cooking:</span></strong><br /><br />Heat oil or Ghee in a pan and add a tempering of Hot spices, when they start crackling add slice onion, sauté it for a minut or two and add Ginger , Garlic and Onion paste with a pinch of salt and turmeric.<br />Add pawdered masalas and cook it well on the flame.<br />When masalas are cooked add chopped tomatoes and mix it well.<br />Add the peas paste and fry it along with masalas for 2-3 minutes and dilute it with water to thin consistency.<br />Allow it to boil for 8-10 minutes (keep checking the consistency of the mixture. And add water accordingly. )<br />Now finally add Pitthis to it and cook it over moderate flame for another 8-10 minutes.<br />When Pitthis are cooked and the sauce gets a creamy smooth texture add the tempering of ghee and Cumin.<br />Garnish it with Double Cream and serve Hot.</div></div></div></div></div></div></div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com0tag:blogger.com,1999:blog-3074660274100167253.post-26862602908075223212007-11-20T19:15:00.002+10:002008-07-03T19:38:45.997+10:00Maus<div style="text-align: justify;"><span style="font-size:130%;"><span style="font-weight: bold;">Maus (Mutton Curry)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_R8xNJIEP3f0/SGyd5qe4xNI/AAAAAAAAABw/NYGx-VPvNW0/s1600-h/DSC00151_1_.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_R8xNJIEP3f0/SGyd5qe4xNI/AAAAAAAAABw/NYGx-VPvNW0/s200/DSC00151_1_.jpg" alt="" id="BLOGGER_PHOTO_ID_5218719682197505234" border="0" /></a><br /><br />The best accompaniment for <a href="http://mithilacuisine.blogspot.com/2007/11/pua.html">pua</a> is maus (mutton curry). Preparing both these dishes brought back memories of so many holi celebrations. Holi was never complete without the standard fare of Pua, Maus or Kathal/Jackfruit Curry (for vegetarians) & Dahi Vada.<br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></div><ul style="text-align: justify; font-family: verdana;"><li>Mustard oil :3-4 tbsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Jeera : 1 tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Whole Garam Masala :3 bay leaves, 4 green cardamon, 2 black cardamom, 2" piece cinnamon, 10-12 black peppercorns, 5 cloves, 4-5 dried red chillies</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Onions :6 medium sized cut into thin slices<br /></li></ul><ul style="text-align: justify; font-family: verdana;"><li>Garlic Paste :2 tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Ginger Paste :1tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Turmeric powder :1tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Coriander powder :2tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Red Chili powder :2tsp</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Tomato :1 big sized<br /></li></ul><ul style="text-align: justify; font-family: verdana;"><li>Mutton :1/2 kg</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Water for gravy : 500 ml</li></ul><ul style="text-align: justify; font-family: verdana;"><li>Salt to taste</li></ul><div style="text-align: justify;"><br /><span style="font-weight: bold;">Method:</span><br /><br />Heat mustard oil in a kadhai. Add jeera & let it splutter. Immediately add the whole garam masala & let it crackle. Now add the sliced onions. Let the onions turn to golden brown colour on low-med heat. Add the garlic & ginger pastes. Stir. Make a paste of the turmeric, coriander & red chilli powders with 2 tbsp water & add to the kadhai. Also add the sliced tomatoes at this stage. Mix well.<br /><br />When the masala is half done add the mutton pieces. Increase the heat and fry the mutton pieces for 2-3 mins, stirring continuously. Lower the heat. Cover and cook. Keep stirring in between so that the masala doesn't stick to the bottom of the kadhai. Add 1-2 tbsp of water if the masala appears to stick to the kadhai. Add salt at this stage.<br /><br />When the oil separates from the masala cook uncovered for 10 mins. Now add the hot water and bring to a boil. When the gravy reaches the consistency you want turn off the heat. Remove to a serving dish.<br /><br />Serve this mutton curry with the <a href="http://mithilacuisine.blogspot.com/2007/11/pua.html">pua</a>.<br /></div>Bhavnahttp://www.blogger.com/profile/07380549192817509639noreply@blogger.com2tag:blogger.com,1999:blog-3074660274100167253.post-88276161521528670532007-11-19T18:17:00.000+10:002007-11-22T09:59:56.931+10:00Pua<span style="font-family: verdana;">What should my first dish be? There was no hesitation in deciding that it had to be a sweet dish. It meant that it had to be 'Pua' which is an all time favourite dish for my entire family. My four year old nephew loves this dish, but eats Pua only if it is called Banana Pakoda. Munchkin this is for you.</span><br /><div style="text-align: justify; font-family: verdana;"><br /><span style="font-size:130%;"><span style="font-weight: bold;">Pua</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_R8xNJIEP3f0/R0F6M8YJxNI/AAAAAAAAAAU/5Xz_kPb8DIM/s1600-h/Image%28120%29.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 201px; height: 150px;" src="http://bp3.blogger.com/_R8xNJIEP3f0/R0F6M8YJxNI/AAAAAAAAAAU/5Xz_kPb8DIM/s200/Image%28120%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5134519412963525842" border="0" /></a><br /><br /><br />The major difference between this recipe and the recipes of pua/malpua available elsewhere is that this Pua contains sugar & doesn't need to be dipped in sugar syrup.<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Ingredients:</span><br /><ul><li>Milk :500 ml</li></ul><ul><li>Sugar :300 gms</li></ul><ul><li>Maida(Flour) : 250 gms</li></ul><ul><li>Kismis(Raisin) : few pieces</li></ul><ul><li>Cardamom powder : 1/4 tsp</li></ul><ul><li>Desiccated Coconut : few slices<br /></li></ul><ul><li>Banana : 4-5 nos<br /></li></ul><ul><li>Oil for frying</li></ul><br /><span style="font-weight: bold;">Method:<br /><br /></span>Boil milk and cool. Add sugar to the milk and let it dissolve. After the sugar is completely dissolved add the maida to the milk. Mix well so that you get a very smooth batter. There shouldn't be any lumps in the batter. The batter should not be very thin. If the batter looks thin add some more maida for a thicker batter. Let the batter rest for half an hour. Meanwhile chop the raisin & the coconut slices. After half an hour add the raisin, cardamom powder, coconut and mashed bananas to the batter & mix well.<br /><br />Heat oil in a kadhai. Pour a ladle of the batter in to the kadhai. The pua will puff up like a puri. Cook on low heat till both the sides turn golden brown.<br /><br />Pua can be had on its own or with Rabdi. Pua is also a good accompaniment for <a href="http://mithilacuisine.blogspot.com/search/label/Mutton%20Curry">mutton curry</a>.<br /><br /><span style="font-weight: bold;">Tip:</span><br /><br />Do not keep the batter for a very long time after adding the bananas. If you do not want to make pua out of the entire batter add bananas only to that portion of the batter that you will use.<br /></div>Bhavnahttp://www.blogger.com/profile/07380549192817509639noreply@blogger.com6tag:blogger.com,1999:blog-3074660274100167253.post-57883315793092885162007-11-16T17:33:00.000+10:002008-06-09T22:07:14.291+10:00Daal Pitthi<a href="http://bp0.blogger.com/_yvF3wbCm-NA/R1j9rAqi-SI/AAAAAAAAAFs/VmsAUsPGzeA/s1600-h/30-11-07_2328.jpg"><img id="BLOGGER_PHOTO_ID_5141137889998076194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_yvF3wbCm-NA/R1j9rAqi-SI/AAAAAAAAAFs/VmsAUsPGzeA/s200/30-11-07_2328.jpg" border="0" /></a><br /><a href="http://bp1.blogger.com/_yvF3wbCm-NA/R1j9rQqi-TI/AAAAAAAAAF0/Ks18Svo92Co/s1600-h/30-11-07_2352.jpg"><img id="BLOGGER_PHOTO_ID_5141137894293043506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_yvF3wbCm-NA/R1j9rQqi-TI/AAAAAAAAAF0/Ks18Svo92Co/s200/30-11-07_2352.jpg" border="0" /></a><br /><a href="http://bp3.blogger.com/_yvF3wbCm-NA/R1j9twqi-VI/AAAAAAAAAGE/I2wKJDT68Bc/s1600-h/01-12-07_0026.jpg"><img id="BLOGGER_PHOTO_ID_5141137937242716498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_yvF3wbCm-NA/R1j9twqi-VI/AAAAAAAAAGE/I2wKJDT68Bc/s200/01-12-07_0026.jpg" border="0" /></a><br /><div style="TEXT-ALIGN: justify" face="verdana"><strong></strong></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"></div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana"> </div><div style="TEXT-ALIGN: justify" face="verdana">Daal Pitthi is an excellent food variety prepared in Mithila. It is good for consumption during any time of the day as any meal practice (breakfast, Lunch or Dinner). This again resembles with one of the continental dishes called <em>“Pasta”</em> and could be tried out with lots of variation of sauces served with it. The only difference of it with Pastas is that , that pastas are made out of refined flour and cooked separately (or dried) from its sauce, while Pitthis are made out of <em>Whole meal flour</em> (Aatta) and coked along with its sauce which is prepared from good quality (preferably roasted) <em>Arhar Daal</em>. Ofcourse being an Indian preparation it differs in the addition of spices and flavourings too, but the same Pitthis could be tried out with other pasta sauces like <em>Carbonara </em>(a white pasta sauce flavoured with Bacon) or<em> Nepolotana</em> (a tomato and basil based sauce flavoured with Oregano/ Marjoram) etc.<br /><br />Alike Italian pastas Pitthis are given different shapes and sizes like <em>Macroni, Fussili, Canneloni</em> etc. but they are best for fresh consumption and could not be sun dried (as the color will change to dark , giving a very poor appearance to the dish)<br /><br />So here is the basic recipe of preparing Daal Pitthi and some of the variation of it.<br /><strong></strong><br /><strong>Ingredients:</strong><br /><br />Whole Meal Flour (Aatta): 100 gms<br />Arhar Daal: 75 gms<br />Mustard oil: 10 ml<br />Cumin seed: 2 pinches<br />Asafetida (Heeng) : 1-2 gms<br />Salt and Turmuric : As required<br />Chopped coriander leaves: for garnish<br /><br /><strong>Preparation:</strong><br /></div><br /><div style="TEXT-ALIGN: justify" face="verdana"><br /><ul><br /><li>Make a semi soft dough of Aatta. Flatten the chunk of it to paper thin using a rolling pin and cut it in fancy shapes.</li><br /><li>Roast daal in a kadhai for 3-4 minutes.</li><br /><li>Chop coriander leaves.</li></ul></div><br /><strong>Cooking:</strong><br /><br /><ul><br /><li>Parboil daal or pressure cook it with salt and turmeric. Now add the fancy shapes of pitthis to it and cook the the mixture over moderate heat for 8-10 minutes.</li><br /><li>When the sauce gets a creamy smooth texture reduce the flame and add the tempering of Cumin seed and heeng.</li><br /><li>Serve hot garnished with chopped coriander leaf.</li></ul><br /><p><strong><span style="color:#330099;">Stuffing of Pitthis:</span></strong> Pitthis can be stuffed with anything and everything edible. one can try out the filling of both the kinds ,Veg and Non - veg. which will enhance the taste and nutritional value of the dish. I have used the stuffing of Mashed Cheese in the above picture which can be replaced with any non-veg mixture also.</p><br /><span style="COLOR: rgb(102,0,0)"><strong>Tadka Daal Pitthi:</strong></span><br /><br />Prepare the basic Dall Pitthi sauce with above ingredients and add athe tempering of Chopped onion, garlic, green peas, slit green chilies and tomatoes.Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com0tag:blogger.com,1999:blog-3074660274100167253.post-66357544397803641202007-11-07T22:03:00.000+10:002007-11-07T22:24:43.182+10:00DOODH BAGIYA ( SWEET DISH )<div style="font-weight: bold; text-align: justify;font-family:verdana;" ><span style="font-size:100%;"><strong><span style="color: rgb(102, 51, 102);"><em>Introduction</em></span></strong></span></div><div style="font-weight: bold; text-align: justify;font-family:verdana;" ><span style="font-size:100%;"><strong><span style="color: rgb(102, 51, 102);"><em></em></span><span style="font-weight: normal;"> It is a milk product, which is popularly known as “Doodh Bagiya” amongst Mithila people. Doodh Bagiya is specially made in the month of ‘Poos’ (January) to Celebrate ‘ Pooshat’ of new born baby in the family. Although it is a common sweet dish in Mithilanchal. So here goes the mantra to make this yummy-yummy sweet dish.</span><br /></strong></span></div><div style="text-align: justify;"><br /></div><span style="color: rgb(102, 51, 102);font-size:100%;" ><strong><em>Ingredients</em></strong><br /></span> <span style="font-size:100%;"><strong><span style="font-weight: normal;"> 01 cup New Rice flour</span><br /><span style="font-weight: normal;"> 05 cups Milk</span><br /><span style="font-weight: normal;"> 01 1/2 tbsp Cashew nuts (chopped)</span><br /><span style="font-weight: normal;"> 01 tbsp Dry Coconut (chopped)</span><br /><span style="font-weight: normal;"> 1 ½ tbsp Almond (chopped)</span><br /><span style="font-weight: normal;"> ½ tbsp Pistachio nuts (chopped) to Garnish</span><br /><span style="font-weight: normal;"> Sugar as desired</span><br /></strong></span><br /><div style="text-align: justify;"><br /></div><div style="font-weight: bold; text-align: justify;font-family:verdana;" ><span style="font-size:100%;"><strong style="font-weight: bold;"><em><span style="color: rgb(102, 51, 102);">Method</span></em></strong><span style="font-weight: bold;">:</span><br /></span><ul><li><span style="font-size:100%;"><strong><span style="font-weight: normal;">Paste the rice flour with luke warm water and make 1 ½ inches Bagiyas out of that paste.</span></strong></span></li><li><span style="font-size:100%;"><strong><span style="font-weight: normal;">Now pour the milk in a pan & keep it on the fire to boil.</span></strong></span></li><li><span style="font-size:100%;"><strong><span style="font-weight: normal;">When its boiling add Cashew nuts, coconut, almond, Bagiya & sugar in it and stir well for about 10 min.</span></strong></span></li><li><span style="font-size:100%;"><strong><span style="font-weight: normal;">Take the mixture from the fire and put it in a bowl & garnish it with chopped Pistachios.</span></strong></span></li><li><span style="font-size:100%;"><strong><span style="font-weight: normal;">And its ready to serve….</span></strong></span></li></ul></div>Meenu Choudharyhttp://www.blogger.com/profile/01907489063889314831noreply@blogger.com1tag:blogger.com,1999:blog-3074660274100167253.post-34148864383041500482007-11-06T22:16:00.001+10:002007-11-07T22:15:50.300+10:00Aloo kaa Duum (दम-आलू)Motivated by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mithilacusine</span>, recently, I tried to re-invent <span class="blsp-spelling-error" id="SPELLING_ERROR_1">aloo</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">dum</span>. My all time favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_3">aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">dum</span> was appreciated by my family.<br /><br />दम-आलू (<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">kaa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Duum</span>) is a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">propularly</span> known as <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">kaa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Rasgoolla</span>. Typically it can be prepared with the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">recipie</span> of Mutton, replacing mutton cube with the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">aloo</span> (potato). Following are the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">ingradients</span> that can be used to prepare <span class="blsp-spelling-error" id="SPELLING_ERROR_15">aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">duum</span> for a family:<br /><div><br /><div></div><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Aloo</span>: Baby size (400 gm). </div><div>Onion: 250 <span class="blsp-spelling-error" id="SPELLING_ERROR_18">gms</span>.</div><div>garlic: Two bigger piece.</div><div>Ginger: Size of index finger</div><div>Green <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Chilli</span>: 6 pieces</div><div>Curry Leaves: 10 (if you want a unique test, not used in <span class="blsp-spelling-error" id="SPELLING_ERROR_20">mithila</span> but I like it).</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Masala</span>: One tea spoon.</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Coreinder</span> Power: 1 tea spoon.</div><div>Black pepper Power: 1/2 team spoon.</div><div>Desi Ghee: 2 tea spoon</div><div>Salt, Turmeric Powder up to regular taste level</div><div></div><div>Method: Cut the onion in very fine piece and prepare garlic paste. Fry onion in <span class="blsp-spelling-error" id="SPELLING_ERROR_24">karaahi</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_25">lohiyaa</span>) till brown and put the garlic paste. </div><div>Fry the combination till smell of garlic hit your nose. Peel of the potato and make several hole using fork so that <span class="blsp-spelling-error" id="SPELLING_ERROR_26">masala</span> will <span class="blsp-spelling-error" id="SPELLING_ERROR_27">pentrate</span> into it to make it more tasty. </div><div></div><div><blockquote>I dedicate this re-used to my family. This is evident from this<br />picture.<br /></blockquote></div><div><div><a href="http://bp2.blogger.com/_4SASqC7hsM8/RzBdUvXWhGI/AAAAAAAAAEk/IXqJl6Cg76k/s1600-h/100_0931.JPG"><img id="BLOGGER_PHOTO_ID_5129702586468172898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_4SASqC7hsM8/RzBdUvXWhGI/AAAAAAAAAEk/IXqJl6Cg76k/s320/100_0931.JPG" border="0" /></a></div>Put the neatly cleaned potato in the onion garlic mixture and mix salt, <span class="blsp-spelling-error" id="SPELLING_ERROR_28">termeric</span> , powder , <span class="blsp-spelling-error" id="SPELLING_ERROR_29">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_30">masala</span>. Fry this mixture for 3-5 minutes and put them in cooker. Let this mixture remain in pressure for 10 minutes. </div><div></div><div></div><div><a href="http://bp2.blogger.com/_4SASqC7hsM8/RzBdUvXWhGI/AAAAAAAAAEk/IXqJl6Cg76k/s1600-h/100_0931.JPG"></a> </div><div></div><div>Once pressure is off, put two teas spoons of <span class="blsp-spelling-error" id="SPELLING_ERROR_31">desi</span> ghee and your <span class="blsp-spelling-error" id="SPELLING_ERROR_32">aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_33">dum</span> is ready serve this along with <span class="blsp-spelling-error" id="SPELLING_ERROR_34">daal</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_35">taruaa</span>. </div><br /><div></div><br /><div></div><br /><div></div></div>Kumar Padmanabhhttp://www.blogger.com/profile/00743001936020943683noreply@blogger.com1tag:blogger.com,1999:blog-3074660274100167253.post-18248935195808073732007-10-26T22:43:00.000+10:002007-10-26T23:18:30.587+10:00Makkai ke Roti<div align="justify"><strong><span style="font-size:130%;color:#330000;">Breads:</span></strong><br /><br />A range of grains and cereals are cultivated in Mithilanchal region which is ground to flour and derived to various types of breads. Other than whole meal flour(AATTA) that is prepared out of wheat, flours obtained from other grains are considered to be less in Gluten(water insoluble Protein ) and hence can not be stretched with a rolling pin. Therefore people always flatten it by patting the dough between their palm, this procedure is known as <em><strong>“Thokko”</strong></em> . one of the popular bread preparation in Mithila is “Makkai K Roti”<br /><span style="color:#990000;"><br /><strong>Makkai Ke Roti</strong></span> ( A thick bread preparation made out of Maize Flour )<br /><br />Maize Flour: 300gms<br />Moisture: 150-170 ml<br />Ghee: 20 ml<br /><br /><span style="color:#990000;"><strong>Procedure:</strong><br /></span><br />Make a semi soft dough with flour and moisture. Devide it into four equal portions.<br />Thokko it to 0.5 cms thick and 10-12 cms in diameter.<br />Dry bake it on a Tawa on both the sides.<br />Smear with Ghee and serve along with Roasted whole chilly and salt.<br /><span style="color:#990000;"><br /><strong>Variation:</strong></span> a paste of 15-20 gms of onion and ginger could be added along with fennel (Ajwain) and little salt while making the dough. This will not only taste but smell also very mouth watering.</div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com1tag:blogger.com,1999:blog-3074660274100167253.post-79412468070649376592007-10-24T21:44:00.000+10:002007-10-24T21:56:50.763+10:00Chiraiyak Maus<div style="text-align: justify; font-family: verdana;"><strong><span style="color: rgb(0, 102, 0);font-size:130%;" >Chiraiyak Maus: ( Squails with skin cooked in thick brown gravy)</span></strong><br /><strong></strong><br />“Chirai” aren’t the part of poultry birds like chicken, goose or duck but could be kept in the category of wild birds those are obtained by hunting and hence they are also known as Game Birds. Usually in India, the poultry or game bird preparations are made after fabricating the bird in Indian style which is removing the upper skin and then cooking it up in the gravy, but in Mithilanchal people prefer enjoying the meat with its skin only as it makes the meat to retain its own juice. Now here is the similarity in the fabrication style of bird with English dressing (Continental Preparation), as they also coincide on the same notion. In English dressing, poultry or birds are roasted for a short time on a high flame in order to burn their extra feathers, procedure is known as <em>“SINGING</em>” and the same method is followed in Mithila too. Here I’ve mentioned the preparation style of Chirai and the same could be followed up with other game birds too.<br /><br /><strong>Ingredients:</strong><br /><br />Squail: 01 nos<br />Onion: 500gms<br />Ginger : 30gms<br />Garlic 30gms<br />Turmuric: 15gms<br />Red chilly Pd: 10gms<br />Coriander Pd: 30gms<br />Cumin pd: 30gms<br />Mustard oil: 60ml<br />Whole hot spices: large & small cardamom, cinnamon, clove, bay leaves.<br />Heeng ( optional) : 4-5 gms<br />Chopped coriander leaves : for garnish<br /><br /><strong>Preparation:</strong><br /><ul><li>Wash and clean the bird and singe it over high heat.</li><li>Make a paste of 100 gms of onion with ginger / garlic and slice rest of the onion.</li><li>Cut the bird into Indian curry cut and marinate with salt, turmeric and little of mustard oil.</li></ul><br /><strong>Cooking:</strong><br /><ul><li>Heat oil in a thick bottom pan and add the tempering of whole hot spices, when start crackling add onion slice. Sauté and sweat with a pinch of salt. Add ginger/garlic & onion paste .</li><li>Fry till light brown in colour.</li><li>Add powdered masalas and cook for 8-10 minutes, till the raw flavour goes off. Add marinated meat and fry it along with the masala mixture. Add water just sufficient to cover up the meat.</li><li>Let it simmer for 10 minutes till the flesh is tender. Top it with a spoon of Ghee and serve hot garnished with chopped coriander leaves.</li></ul><br /><strong><span style="color: rgb(102, 0, 0);font-size:130%;" >Variation:</span></strong><br /><ul><li>After singing cut the bird into little large pieces. Marinate it with salt, pepper, ginger paste , roasted gram flour, hung curd, heeng and turmeric. Roast it in Chulha (earthen oven) or sigri till the marinade is cooked well. Make a good quality brown gravy with rest of the ingredients, rest the roasted pieces in the gravy now.</li><li>The dish will have a very smoky taste.</li></ul><br />One can try out the same procedure with other game birds too like Titar, Bater, Ban Murgi etc.</div>Nandan Jhahttp://www.blogger.com/profile/11701704415107160259noreply@blogger.com3