Beyond Litti Choka Final 2021

Fish
Pakora

It is one of the most simple yet among
the tastiest dishes, crispy from outside
tender from inside. Definitely the best
non-veg version for pakora lovers.

Ingredients

To Marinate

For Batter
Rohu pieces : 8 no

Turmeric Powder : ½ tspn Besan : 4 tbsp
Rice Flour : 2 tbsp
Red Chilli Powder : ½ tspn Ajwain : a pinch
Kalonji : a pinch
Ginger Garlic Paste : ½ tspn Turmeric Powder : a pinch
Red Chilli Powder : ½ tspn
Lemon Juice : 1 lemon Salt : to tastelemon
Salt : ½ tspn
Salt : ½ tspn

To Fry : to deep fry


Mustard Oil

Method

• Take all the ingredients for marination in a bowl, mix well and leave for 30 minutes.
• Take all the ingredients for batter in a separate bowl, add a little water to make a

single layer coating consistency batter.
• Heat oil in kadai.
• Now, dip the marinated fish pieces in batter to coat the pieces evenly. Put it in the

heated oil.
• Cook on medium turning occasionally.
• Serve hot with salad.

Mutton Curry

One thing that you will find very common in the homes during holi apart from the colours is
the Mutton being consumed with Pua.

The sheer amount of mutton being used on holi can be articulated to the fact that the mutton
prices for the whole year becomes the standard price of what it is on the day of holi. If the
quality of mutton is good, there is no need of pressure cooker and the meat will fall apart from
bones, cooking in handi/kadai only.
To further enhance the flavor, use freshly roasted and blended paste of garam masala.

Ingredients

To Marinate

Mutton : 500 gm

Ginger Garlic Paste : ½ tbsp For Cooking

Beaten Yogurt (dahi) : 100 gm

Turmeric Powder : 1 tspn

Mustard Oil : 2 tbsp Chopped Onion : 300 gm

Chopped Tomato : 100 gm

Bayleaf : 2 no

Whole Cumin : ½ tspn

Whole Red Chilli : 3 pcs

Black Cardamom ; 2 no

Cinnamon : ½ inch

Cloves : 3-4 no

Whole Black Pepper : 5 no

Red Chilli Powder : 1 tspn

Fresh Coriander Powder : 1 tspn

Garam Masala Powder : 1 tspn

Mustard Oil : 50 ml

Ghee : 50 ml

Salt : to taste

Chopped Fresh Coriander to garnish

Method

• Take the ingredients for marination in a bowl, mix well , cover and leave in refrigerator for
at least 4 hours.

• Take a handi/kadai, add mustard oil and ghee and heat to medium.
• Add the bayleaf and whole red chilli.
• Put all the whole masala and let it sizzle. Now add whole cumin and let it splutter.
• Now add chopped onion and continue to cook until it’s golden brown.
• Add the marinated mutton and cook for 5 minutes on high heat, stirring occasionally.
• Cover and let it cook for 30 minutes stirring at times on low flame. You will find the onion has started

to become soft and release water.
• Add the powdered masala and cook for a further 20 minutes.
• If you find the masala has started to stick, add half cp water and scrape the masala from sides.
• This cooking and scraping of masala provides the dish it’s uniqueness.
• Check if the mutton is done.
• Serve hot with rice.

Sarson Wala Rohu

Fish is very common, particularly in the Northern Bihar belt and whole of Mithillanchal. A
very common food eaten with rice. Fresh live fish is very common in the local fish market.

It can just be felt by the fact that when chicken or mutton would be cooked , we children would
be so excited and feel that special food is being prepared, but not so with fish.
Generally the fish curry will be on the spicier side owing to the use of whole red chilli and the
mesmerizing aroma of mustard paste cooked in mustard oil.

Ingredients

To Marinate

Rohu pieces : 8 pc To Cook

Turmeric Powder : ½ tspn

Salt : ½ tspn

Mustard Oil : 5 tbsp

To Paste Fenugreek Seed (Methi) : ½ tspn

Yellow Mustard Salt : to taste
Garlic Cloves
Whole Red Chilli Methi Saag Fresh : ½ bunch
Whole Coriander
Turmeric Powder : 2 tbsp Lemon slices : to serve
:6
: 7-8 no
: 1 tbsp
: ½ tspn

Method

• Wash the fish nicely and leave in a strainer to drain the water.
• Soak all the ingredients needed to make paste in water for 30 minutes.

Then make a smooth paste
• Marinate the fish with turmeric powder and salt and leave for 30 minutes.
• Take a kadhai, heat mustard oil and then put the marinated fish pieces to shallow fry turning once.

Make sure the oil is hot enough or the fish might stick to the kadhai.
• Take out the fish.
• In the same kadhai, add fenugreek seeds and let it splutter.
• Now add the mustard paste and cook on medium heat stirring frequently.
• Keep cooking till the oil separates. Add a cup of water and let it come to a simmer.
• Add the fried fish pieces and methi saag, cook covered for 5 minutes.
• Serve hot with rice and lemon slices.

maNiinramcoiusrhse



Aloo Chokha

Mashed potatoes with spices. Sounds so simple, yet tastes the best. Ever been to villages in
winter? I am talking about the times when electricity was yet to reach the remote homes.
People sitting around the fire (usually made by use of paddy, cow dung patties) in the evening,
talking about the paddy and pulses plantation in field or silently nodding head to the tales of
mythological Indian Gods and Goddesses. In between all this, they will put a few potatoes on
the side of a burning fire and keep rotating them from time to time to make sure it gets cooked.
And then use this potato to make chokha with an addition of minimum ingredients.

Ingredients

Medium potatoes : 250 gm

Chopped Onion : 1 tbsp

Green Chilli chopped : 2 no.

Salt : to taste

Coriander/ dhania leaves : 1 tspn

Mustard oil : 1 tspn

Method

• Wash the potatoes and cook in a pressure cooker till done. Add salt while boiling.
• Take out the potatoes, peel when warm and mash it with a fork.
• Put all the ingredients and mix lightly.

NOTE: Try to substitute the green chilli with whole roasted red chilli.

Aloo Parval Ki Tarkari

Ingredients

Parval : 8-10 pieces

Potato : 100 gm

Chopped Onion : 1 medium

Onion Paste : 3 tbsp

Chopped Tomato : 1 medium

Whole Cumin : ¼ tspn

Bayleaf : 1 pcs broken in two

Whole red chilli : 1 pcs

Turmeric Powder : ¼ tbsp

Red Chilli Powder : a pinch

Coriander Powder : 1 tbsp

Ginger Garlic Paste : ½ tspn

Mustard Oil : 4 tbsp

Salt : to taste

Method

• Scrape the skin of parval with a knife from all sides, cut the edges.
Cut into two pieces and sprinkle with salt.

• Wash, peel and cut potatoes in medium size.
• Heat oil to medium in kadha, add the parwal and cook till a nice color forms on top. Take out.
• Cook the potatoes in the same oil till nice golden color. Take out.
• In the same kadai add whole red chilli then add cumin and let it splutter.
• Add onion and saute till golden brown. Now add ginger garlic paste and onion paste and

continue cooking for 3-4 minutes.
• Add the coriander powder, turmeric powder and red chilli powder and chopped tomatoes and

continue cooking the masala till the oil separates.
• Add the fried parval and potato and stir. Add salt and 2 tbsp water.
• Sprinkle the garam masala, stir and cover the kadai for 2 minutes.
• Serve hot with rice or chapati.

Bagiya

I cannot forget the nostalgia this recipe brings with it.
Anyone looking for gluten free, fat less and steamed products which is highly nutritious. The
answer is traditional “Bagiya”.
Wherever we go throughout the length and breadth of our country, dumplings have become
very common from the streets to the upscale malls and markets.
Bagiya are the traditional Bihari dumplings.
The secret to best dumplings lies in the filling which could be both sweet or savoury. It can be
a spicy masala lentil filling or the dal can be mixed with jaggery for the sweet tooth.
Here I am going forward with the spicy lentil filling. Keep in mind that you start to make
dumplings when the rice flour dough is still warm or else it will start to break.
Made in different shapes it is also known as “Dal Pitha”.

For Stuffing Ingredients For Dough

Chana Dal/ Bengal gram (soaked Rice Flour : 1 cup

in water for minimum 4 hours) : 3/4 cup Water : 1.4 cup

Panchforan : ½ tspn Salt : a pinch

Turmeric Powder : ¼ tspn

Chopped Ginger : 1 inch

Ajwain : ¼ tspn

Green Chilli chopped : 1 no.

Mustard Oil- tempering : 2 tbsp

Salt : to taste

Coriander/ dhania leaves : 1 tspn

Cooking oil- greasing : 1 tbsp

Method

For Dough

• Drain the water from the soaked dal and rinse in water for 2 times.
• Cook the dal with half of turmeric powder and salt. Take care that it does not become mashy.

Drain and grind.
• Take out the dal in a bowl and add chopped ginger, ajwain, chopped green chilli.
• Heat the mustard oil in kadai, add panchforan and let it splitter.
• Add dal mixture and keep stirring on a low flame.
• Keep cooking and stirring on low flame for about 10 minutes or till the time dal mixture

becomes crumbly. Switch off the flame.
• Add chopped coriander leaves.
• Keep cooking and stirring on low flame for about 10 minutes or till the time dal mixture

becomes crumbly. Switch off the flame.
• Add chopped coriander leaves.

For the stuffing

• Heat water in a kadhai. Add salt and cooking oil.
• Once small bubbles start to form, add rice flour. Keep cooking and stirring on low

flame till the water is absorbed and we get a soft dough.
• Leave it aside covered with a wet cloth.

Shaping the pitha

• Divide the rice dough in lemon size balls.
• Grease your hands and flatten the rice balls one at a time to form a hollow like we do

while making stuffed parathas.
• Add a spoon of dal mixture and press within palms to form an oblong shape. The two

ends will be protruding.

Cooking the pitha

• Place the pithas in a steamer and cook
for 10-12 minutes.

• It can even be cooked by placing them
in boiling water till they rise to the sur
face- as it was done by my grandmother.

• Drain the pithas and serve hot with
dhania chutney or any chutney of your
choice.

Baigan Badi

Get the benefit of being in the sun and participate in the ritual of making badi under the strict
eyes of grandmother. This is how it used to be in every joint family at the start of winter.
Drying it under the sun and then preserving it for months to be used in combination with other
vegetables.
It can be prepared with urad, moong or any other dal and is readily available in grocery shops
around the country as Badi or Adori
The dish tastes best if we combine some fresh methi leaves with it.

Ingredients

Long eggplant(baigan) : 200 gm

Badi : ½ cup

Methi saag : 1 bunch

Chopped Onion : 1 medium size

Chopped Tomato : 2 nos

Methi seed : ¼ tspn

Whole Jeera : ¼ tspn

Whole red chilli broken : 1 pcs

Ginger grated : ½ inch

Garlic crushed : 2-3 cloves

Turmeric Powder : a pinch

Amchur Powder : ¼ tspn

Red chilli powder : a pinch

Hing : a pinch

Cooking oil : 3 tbsp

Salt : to taste

Method

• Clean the methi saag. Wash drain and keep aside.
• Cut eggplant in medium dices, toss with turmeric and salt and keep aside.
• Heat oil in kadai and fry the badi to golden color. Take out and put in salted warm water.
• In the same kadai on low heat, add heat and let it release the flavour.
• Add jeera, methi seeds and let it splutter. Add broken red chilli.
• Add onion, ginger and garlic and cook till light golden color.
• Now put the eggplant and stir on medium heat for 2 minutes.
• Next add, tomatoes, methi saag, fried badi and rest of the ingredients( except garam masala) and

cover and cook stirring occasionally
• The baigan will release water which will help in cooking the ingredients. If necessary, add

2 tbsp of water.
• Sprinkle the garam masala, cover and put off the flame.
• Serve with steamed rice or roti.sure cooker till done. Add salt while boiling.
• Take out the potatoes, peel when warm and mash it with a fork.
• Put all the ing

Batua ki Saag

A rich source of amino acid, Vitamin A, C and B Complex, Bathua or Bathuwa is one of the
green leafy vegetables extensively grown in winter time. It can easily be found in the fields
after the paddy has been cultivated.

Ingredients

Bathua Saag : 500 gm

Finely Chopped Onion : 1 tspn

Whole Cumin : ½ tspn

Grated Ginger : 1 tspn

Slit Green Chilli : 2 no

Tomato medium chopped : 1 no

Turmeric Powder : ¼ tspn

Mustard Oil : 1 tspn

Salt : to taste

Method

• Remove the tender leaves from the stem, wash the leaves and put in a
strainer to drain off the excess water. Chop roughly just before cooking

• Heat mustard oil in pan, add cumin and let it splutter.
• Add chopped onion and grated ginger and saute till it becomes pinkish.
• Add the slit chilli, bathua saag and cook till it becomes ½ in volume.
• Add tomatoes, turmeric powder and salt, continue cooking till its done.
• Put off the flame.

Bharwa Parwal

You can have many variations for the filling as per your taste. Peanuts, coconut, paneer or
potato can also be used but to have the real taste of parwal vegetable, we are using the same
pulp as the stuffing.

Ingredients

Parval : 8-10 pieces

Whole cumin : ½ tspn

Turmeric Powder : ½ tspn

Coriander Powder : 1 tspn

Hing : a pinch

Amchoor Powder : ¼ tspn

Fennel seed powder : ½ tspn

Garam Masala Powder : ¼ tspn

Mustard Oil : 5 tbsp

Besan : 2 tbsp

Coriander leaves : 1 tbsp

Salt : to taste

Method

• Scrape the outer skin of parwal. Make a vertical cut on one side. Take out the pulp and keep aside.
• Heat half the oil in a pan, add whole cumin and hing and let it crackle.
• Now add all the ground spices and stir for a minute, taking care not to burn.

You can even add a spoon of water to prevent it from burning.
• Add the pulp and salt, continue to cook for 3-4 minutes.. Let it cool.
• Add coriander leaves and mix well.
• Take a spoonful of mixture and stuff it inside the parwal.
• Take a bowl with besan and add water to make a thin consistency batter.
• Heat a pan with with remaining oil. Now dip the stuffed parwal one by one in besan batter and put in pan.
• Continue to cook on slow heat covered for 4-5 minutes.
• Turn the parwal once and continue further for 5 minutes.
• The delicious parwal is ready to be consumed.

Masaledar Kathal

With the descent of severe winter which engulfs the whole of North Bihar, we get a compound
fruit which is not so common year around- Kathal (Jackfruit), having a meaty texture.

We should be careful while handling raw kathal. Make sure to grease your hands, knife and
chopping board with mustard oil or else be ready for the mess and hassle you will face because
of the natural sticky juice/latex present which oozes out when we cut it.

Ingredients

Peeled raw kathal : 250 gm

Potatoes : 100 gm

Onion Paste : 100 gm

Sliced Onion : ½ cup

Tomato : 2 no

Ginger garlic paste : ½ tspn

Whole Cumin (Jeera) : ½ tspn

Cinnamon Stick (Dalchini) : ½ inch

Black Cardamom (Bari Elaichi) : 2 pc

Cloves : 3 pc

Whole Black Pepper : 3 pc

Coriander Powder (Dhania) : 1 tbsp

Jeera Powder : ½ tspn

Garam Masala Powder : 1 tspn

Turmeric Powder : ¼ tspn

Red Chilli Powder : ½ tspn

Mustard Oil : 100 ml

Chopped Dhania : garnish

Salt : to taste

Method

• Peel and cut potatoes in halves. Blend the tomatoes in a grinder and keep aside.
• Heat oil in kadai. Fry the kathal pieces in 2 batches. Drain and keep aside.
• Fry the potato halves in the same oil until it’s half done. Take out and keep aside.
• In the same oil, add all the whole garam masala, the moment you hear popping sound,

add cumin and let it splutter.
• Now add chopped onion and saute till golden brown. Then add onion paste and ginger garlic

paste and cook further for 5 minutes.
• Add coriander powder, turmeric powder, jeera powder, red chilli powder and tomato puree

and continue to bhuno the masala until oil separates.
• Now add the fried kathal and potato to the kadai and stir.
• Add ½ cup water, salt, cover and cook on slow flame for further 5 mins.
• Remove the lid, sprinkle garam masala powder , stir and put off the flame.
• Serve hot garnished with chopped fresh coriander leaves.

NOTE: Sometimes the kathal may take a little longer to cook in kadhai depending upon the quality and as such
a pressure cooker can be a better option.

Kadhi Bari

Any auspicious food is incomplete without Kadhi Bari. Kadhi is the gravy, which is made from
curd and besan(gram flour) and Bari (Badi) is fried besan dumplings.

Ingredients for Kadhi Ingredients for Bari

Curd : 1 cup Besan : 1 cup

Besan : 2 tbsp Turmeric Powder : ½ tsp

Water : 1 cup Chopped Onion : 1 tbsp

Turmeric Powder : ½ tsp Chopped green chilli : 2 no

Chilli Powder : to taste Ajwain : ½ tsp

Powdered Hing : a pinch Kalonji : ½ tsp

Ajwain : ½ tsp Salt : to taste

Whole Red Chilli : 2 no Water : ½ cup

Mustard Oil : 2 tbsp Mustard Oil : to fry​​

Salt : to tasteSalt​

Method

For Bari

• Take all ingredients for bari except oil in a bowl and mix nicely to a thick paste. Leave for 10
minutes to rest.

• Heat oil in a pan/kadhai. Then start to fry the badi mixture into small dollops. You can use your
hand or can use a spoon to drop a small amount of badi mixture. Fry all the badi.

• We can use the same kadhai to make our Kadhi

For the Kadhi

• In a bowl mix besan, water, turmeric powder and chilli powder without any lumps.
• Beat the curd in a separate bowl. Care should be taken to avoid any lumps.
• Add the red chilli to the oil. Add ajwain and let it crackle. Add hing and let the aroma release
• Now add the besan-water mixture to the kadhai and let it come to boil. Add the beaten curd.
• Let it simmer for 10 minutes on low heat. Adjust salt.
• Add the fried bari, and cook for further 2 minutes.
• Cover and let the bari soak the kadhi.

NOTE: We can even give a tempering of ajwain, kalonji and kashmiri chilli from top to enhance the appearance.

Kachche Kele Ka Kofta

A very succulent and tasty kofta made out of raw banana and then dipped in onion and tomato
based gravy. A must item during special occasions, festivals or celebrations.

Ingredients for Kofta Ingredients for Gravy

Curd : 1 cup Onion Large : 2 nos

Besan : 2 tbsp Red Tomato medium : 2 nos

Water : 1 cup Ginger Garlic Paste : 1 tspn

Turmeric Powder : ½ tsp Coriander Powder : 2 tbsp

Chilli Powder : to taste Red Chilli Powder : 1 tspn

Powdered Hing : a pinch Turmeric Powder : ½ tspn

Ajwain : ½ tsp Garam Masala Powder : ¾ tspn

Whole Red Chilli : 2 no Cinnamon stick : ½ inch

Mustard Oil : 2 tbsp Black Cardamom : 2 pcs

Salt : to tasteSalt​ Bayleaf : 1 no

Vegetable Oil : 4 tbsp

Salt : to taste

Method

For Kofta

• Cut the ends of the banana, then cut into 2 pieces. Put in the pressure cooker and cook for 1
whistle. Take out and drain.

• Peel and mash the banana. Add all the ingredients for kofta except oil. Mix well to form a very
soft dough.

• Make lemon size rounds, and fry till golden brown. Take out on absorbent paper.

For Gravy

• Make a paste of onion and tomato and keep separate.
• Heat oil in kadai, add bayleaf, cinnamon and black cardamom.
• Once the garam masala crackles, add onion paste and ginger garlic paste. Cook till oil separates.
• Add coriander powder, chilli powder, turmeric powder and cook further for 2 mins. Add tomato

puree and continue to cook for another 5 minutes.
• Once the oil separates, add 2 cup water and let the gravy come to a boil. Add garam masala

powder and let it simmer for 5 minutes.
• Add the kofta, cover with lid and put off the flame.
• Serve hot.

Kumhara ki Sabji

Kumhara or Kohada (Red Pumpkin) definitely finds a place in any religious bhoj being organ-
ised in the homes of North Bihar people. Also a must have during Makar Sankranti where it
is eaten with Dahi-Chura.

Ingredients

Kumhara : 500gm

Panch phoran : ½ tspn

Hing : a pinch

Slit Green Chilli : 2 nos

Turmeric Powder : ¼ tspn

Garam Masala Powder : ½ tspn

Jaggery : 50 gm

Cooking Oil : 2 tbsp

Salt : to taste

Method

• Remove the seed and outer skin of the pumpkin. Cut into medium size pieces.
• Put jaggery in warm water and stir to dissolve it.
• Heat oil in kadai. Add hing and let it release flavour.
• Add panch phoran and let it splutter.
• Now add all the ingredients except jaggery and garam masala powder, cook for 10 minutes.
• You will find that the pumpkin starts to become softer after a while. Add the jaggery and

continue to cook further.
• Cook till it becomes soft.
• Sprinkle garam masala powder, stir and put off the flame.
• The delicious sabji is ready.

Sahjan Aloo Ki Sabji

Sahjan or drumstick is rich in medicinal value and the combination of sahjan, aloo in sarson
(yellow mustard) gravy will leave you asking for more. The gravy is enjoyed a bit spicy and
tangy.

Ingredients For Stuffing

Sahjan : 250 gm

Potato : 250 gm

Onion sliced : 1 medium

Yellow Mustard : 2 tbsp

Garlic Cloves : 7-8 nos

Whole red chilli : 6-7 nos

Turmeric Powder : 1 tspn

Mustard oil : 3 tbsp

Panchforan : ½ tspn

Lemon Juice : 1 tbsp

Salt : to taste

Method

• Soak the mustard, chilli in water for 30 minutes. Remove excess water and grind. Add the garlic,
onion and turmeric powder. Make a smooth paste.

• Remove the outer skin of sahjan and cut to 2 inch pieces. Peel wash and cut potatoes to medium dice.
• Heat oil in a kadhai. Add cut sahjan and potato and saute for 3-4 minutes.Remove and keep aside.
• In the same oil, add panchforan and let it splitter. Add the grinded masala and cook on low flame

stirring continuously.
• Bhuno till the oil separates from the masala. Add a glass of water and put the fried potato and sahjan.

Add salt and let it cook till the potatoes become soft.
• Add lemon juice, stir and put off the flame.

Litti Chokha

If there is any one thing which should get the credit of making Bihari food popular throughout
India, it must have to be Litti Chokha.
From the homes of the peasants surviving on it to the menu of prominent 5 star hotels, Litti
Chokha has come a long way making us Biharis proud of our food.
Being roasted over a fire having a characteristic rustic taste, it goes well with the chokha made
of brinjal and potatoes.
Now a days the fried version is also popular but to get the real taste and flavor of littis, every-
one must try the one where it is roasted over a fire of cow dung and drizzled with desi ghee.

Ingredients For Stuffing Ingredients For Dough

Sattu : 3/4 cup Whole wheat Flour : 2 cup
Ghee : 2 tbsp
Chopped Onion : 1 tbsp Salt : ½ tspn

Chopped Ginger : 1 inch

Chopped Garlic : ½ tspn

Ajwain : ¼ tspn

Green Chilli chopped : 2 no. Ingredients For Chokha

Onion seed/ Mangrail : ¼ tspn

Hing ; a pinch

Salt : to taste Brinjal Round : 1 large pc
Boiled potato : 2 pc
Coriander/ dhania leaves : 1 tspn Tomato : 2 medium
Onion Chopped : 2 tbsp
Amchur Powder : ½ tspn Green Chilli chopped : ½ tspn
Garlic cloves : 3-4 no
Mustard Oil : 1 tspn Mustard Oil : 1 tbsp
Chopped Dhania : 1 tbsp
Lemon Juice : 1 lemon
Salt : to taste

Method

• Add the ingredients of dough in a bowl, mix well.
• Add a little water to make a stiff dough. Leave aside covered for half an hour
• In the meantime, take all the ingredients of stuffing in a bowl and mix well.

The filling should neither be too dry that it starts to crumble nor it should leave your palms wet.
• Divide the dough into lemon size balls.
• Roll the dough to 2 inch rounds and put a spoonful of stuffing in the center.
• Wet the sides of rolled dough with little water, bring it towards the center and press on sides to

seal it nicely.
• Repeat the process with all the dough.

Cooking in Oven

• Preheat the oven to 180 degree C.
• Place the stuffed balls on a tray and bake for 15 minutes.
• Turn the balls upside down and bake for another 12-15 minutes.
• Dip the littis in hot ghee and serve immediately with chokha

TIP

• We can even roast the littis over direct flame or even in kadhai.

For Chokha

• Make a cut in brinjal with a knife and insert the garlic cloves inside.
• Roast brinjal and tomatoes over fire.
• Take out and leave aside to cool.
• Remove the skin of tomatoes and brinjal. Mash it with a fork.
• Add the rest of the ingredients and enjoy with litti.

Breads



Chawal Ki Roti

It is a bread made with rice flour. In Bihar, this roti is usually enjoyed with sweet and sour
pumpkin curry.

Ingredients : 2 cup Method
: 1 and ½ cup
Rice Flour : ½ tspn • Heat water in a kadhai/patila.
Water : 1 tspn • Add salt and oil and let the water come to boil.
Salt • Switch off the flame and add the rice flour.
Vegetable Oil • Keep stirring to avoid any lumps.
Melted Ghee • Knead the dough with your hand. Be careful as

the dough will be still hot.
• Now make even size rounds. Dust it and roll to

make 6 inch diameter rounds.
• Cook on a tawa on both sides.
• Once cooked, brush with melted ghee.

Chini Ka Paratha

Get the benefit of being in the sun and participate in the ritual of making badi under the strict
eyes of grandmother. This is how it used to be in every joint family at the start of winter.
Drying it under the sun and then preserving it for months to be used in combination with other
vegetables.
It can be prepared with urad, moong or any other dal and is readily available in grocery shops
around the country as Badi or Adori
The dish tastes best if we combine some fresh methi leaves with it.

For Dough Method

Whole wheat flour : 2 cup • Make a normal atta (whole wheat flour)
dough as we do for rotis.
Milk : ½ cup
• Mix together sugar and elaichi powder.
Water for dough • Roll it to 3 inch round. Put a spoonful of sugar

For Stuffing mixture in center and fold from side toward
center. Press to seal it.
Sugar : 3 tbsp • Roll the filled balls to 6 inch diameter rounds.
• Heat the tawa and cook on both sides.
Green Elaichi powder : a pinch • Add ghee and cook further on both sides.
• Serve hot

Chana Dal Poori

Traditionally Dal Poori used to be a fried item and chances are you will get the fried one if you
visit any shop but now a days the one which is cooked on tawa has become more common in
household and I am sharing the same with you all.

For Dough For Stuffing

Whole Wheat Flour (Atta) : 2 cups Chana Dal : ¾ cup
Salt : a pinch
Whole Cumin (Jeera) : ¼ tspn
Method
Ginger Paste : ½ tspn
• Soak the chana dal overnight in enough water.
• Pressure cook the chana dal with turmeric powder. Turmeric Powder : ¼ tspn

Do not put for too long or it will become mashy. Red Chilli Powder : ¼ tspn
• Drain in strainer to remove excess water.
• In the meantime, make a soft but firm dough with Jeera Powder : ¼ tspn

Atta, salt and water. Leave covered for 20 minutes. Amchur Powder : ¼ tspn
• Transfer the cooked chana dal to a bowl and mash it.
• Take a kadai with 2 spoon of mustard oil. Heat it. Hing : ¼ tspn

• Add the hing to release the flavor. Mustard Oil : 50 ml
• Now add whole jeera and let it splutter.
• Add ginger paste, red chilli powder Salt : to taste

and jeera powder. You can even add a
spoon of water if you
think it may burn. Just cook for a minute.
• Add the mashed chana dal, amchur
powder and salt. Mix well.
• Turn off the heat and let the mixture cool
down.
• Divide the dough in lemon size balls.
• Roll it to 3 inch round. Put a spoonful of
dal mixture in center and fold from side
toward center. Press to seal it.
• Roll the filled balls to 6 inch diameter
rounds.
• Heat the tawa to medium. Put the rolled
poori on it.
• Flip it and apply mustard oil on top.
• Flip again and apply mustard oil.
• Flip once more to get a nice golden color.
• Serve with aloo sabji and kheer.

Marua Roti

Marua, also known as Ragi (Finger Millet) is a very nutritious food. The dough can be made
with both cold and lukewarm water. Cold water will produce crispy roti whereas using luke-
warm water gives a softer texture.

For Dough

Marua ka Atta : 200 gm

Water : 80-90 ml

Atta for dusting : 50 gm

Ghee : 1 tbsp

Method

• Keep the atta for dusting aside.
• Make a soft dough with the rest of atta and leave for 10 minutes.
• Make 4 round balls. Flatten it to make patty.
• Lightly dust and roll to make 6 inch diameter roti. The thickness should be 6-8mm.
• Cook on slow flame on tawa.
• Remove from tawa and spread a layer of ghee.
• Serve hot.

Makuni

( Stuffed Sattu Paratha )

A delight , this is surely going to surprise all stuffed paratha lovers with its more earthy flavor.
The ingredients for makuni and litti are the same but the cooking method is different. The se-
cret lies in the use of mustard oil rather than refined oil or ghee.

For Stuffing

Sattu : 3/4 cup

Chopped Onion : 1 tbsp

Chopped Ginger : 1 inch

Chopped Garlic : ½ tspn

Ajwain : ¼ tspn

Green Chilli chopped : 2 no.

Onion seed/ Mangrail : ¼ tspn

Salt : to taste

Coriander/ dhania leaves : 1 tspn

Lemon Juice : 1 tbsp

Mustard oil or Ghee : 50 ml for frying

For Dough

Make a normal atta (whole wheat flour)
dough as we do for rotis.

Method

• Take all the ingredients of stuffing except for mustard oil/ghee in a bowl and mix nicely.
• If it is very dry, add a spoon of water to make it a little lumpy.
• Now divide the dough in equal portions little bigger than roti balls.
• Make a round in the center and put a spoonful of sattu mixture and seal completely.
• Dust the surface and roll it.
• Heat a tawa or frying pan to medium and cook the stuffed paratha from both sides.

Once the paratha puffs up, add drops of mustard oil and turn it over.
• Serve hot with mango pickle.

sweets



Chawal Ki Kheer

Kheer or rice pudding is one of the most common desserts which is prepared in every house-
hold. What is needed is fresh harvested rice, whole milk and sugar. Anything we add like elaic-
hi, gulabjal, nuts, saffron, rose petals is all optional and is subjective to the person cooking it.
Freshly harvested rice has lots of starch which makes the kheer even more creamier. Basmati
rice is the most preferred one as it gives nice fragrance and flavor.

It’s a personal preference that we consume it chilled or hot.
Both ways it’s just yummy.

Ingredients

Rice : 1/4 cup

Milk : 1 Litre

Sugar : 150 gms

Ghee : 1 tbsp

Green Cardamom(Elaichi) : 5-6 nos

Saffron : 2-3 strands

Raisin : 1 tablespoon

Chopped Nuts : 2 tablespoon (almond, pista, cashew)

Method

• Wash and soak rice for 30 minutes. Drain and keep aside. It helps the rice to cook faster.
• Soak the saffron in 4 tablespoon of lukewarm milk.
• Take the seeds from elaichi, and powder it.
• Take a pan with a heavy bottom, add ghee and let it melt. Fry the chopped nuts and keep aside.

Now add the rice and saute for 2 minutes taking care that it does not change color.
• Add milk and let it come to boil stirring in between. Once the milk starts to boil, lower the flame

and let it simmer for around 20 minutes stirring in between 2 minutes. Check the rice it
should break and become a bit mashy.
• Now add sugar, saffron, elaichi powder and cook till sugar is dissolved.
• Add the fried nuts. Mix and put off the flame.
• The kheer might look a bit runny now, but it will thicken once it cools down.
• Serve hot or chilled as per choice.

Sabudana ki Kheer

A must have ingredient for any “fasting” observed during Shivratri, Navratri or any Hindu
religious occasion.
Sabudana or Sago is also known as tapioca pearls. While cooking we need to remember that
being starch it will thicken on its own when cool, so adjust the consistency properly. This kheer
should be consumed warm.

Ingredients

Sabudana : 3/4 cup

Cashew : 5-7 pcs

Kismis (Raisins) : 10- 15pcs

Ghee : ½ tbsp

Milk : 1 litre

Method Sugar : 4-5 tbsp

Gulabjal (Rosewater) : few drops

• Wash and rinse sabudana for 2-3 times in water. Soak in water and keep aside for 30 minutes.
Drain the water.

• In the meantime, heat ghee in a pan and roast the cashew and raisins to golden color.
• Take another patila, add milk and continue to cook until it starts to boil.
• Add the drained sabudana, lower the heat and continue to cook stirring in between until the

sabudana becomes soft to touch.
• Add sugar and let it dissolve.
• Sprinkle the gulabjal, add the roasted cashew and raisins.

• Serve warm.

Peda

What we need? Just Milk and Sugar.
One can find many recipes where it starts with use of khoya(mawa) or condensed milk but to
get that earthy flavor and real taste of peda we should avoid these ingredients and keep reducing
the milk and scraping the side of kadai for that perfect peda. If the texture is granular at last, just
mash it under palm or grind in it mixer to get the smooth surface. Personally I prefer the granular
texture. Just need to have patience.

Ingredients

Whole milk : 1 ltr

Sugar : ½ cup

Elaichi : 4-5 no

Pista (optional) : 8-10pcs

Ghee- to grease : ½ tbsp

Method

• Take a kadhai. You can also use non stick kadhai to prevent the milk from sticking to the
sides and burning.

• Add ghee to kadai and spread all over the sides. This will prevent the milk from sticking to
the kadai.

• Add milk, keep stirring and let it come to boil. Put the flame to medium and reduce the milk
by one-fourth.

• In the meantime , remove the outer covering of elaichi and powder it. Chop or slice the pista.
• When the reduced milk mixture becomes thick enough to hold the back of spoon,

add the sugar and elaichi powder.
• Reduce further to soft dough like consistency. Put off the flame.
• Divide the reduced mixture in equal size balls, press under palm and garnish

with pista.
• Your peda is ready to be consumed.

Parwal Ki Mithai

You must have eaten Aloo Parwal ki Sabji but what about the sweet delicacy which is so pop-
ular in Bihar. Parwal needs to be boiled first, soaked in rose water flavoured sugar syrup and
then stuffed with mawa.

Ingredients

Parwal- medium size : 10 pc

Sugar : 1 and ½ cup

Mawa : 1 cup

Cashew-broken : 2 tbsp

Ghee : 1 tspn

Milk : 2 tbsp

Rose water : 1 tspn

Rose Petals : few

Pistachio-Chopped : 1 tbsp

Method



• Grate or mash the mawa. Powder half cup of sugar and keep aside. Powder the cashews.
• Take a saucepan with 3 cups of water, add a cup of sugar and let it come to boil.Simmer and let

it cook to make sugar syrup. The consistency should be such that the parwal gets a thin uniform
coating throughout when dipped in sugar syrup.
• In the meantime wash parwal, scrap the skin and cut on both sides.
• Make a vertical cut throughout the one side so that we can remove the pulp and seed. Discard
the pulp and seed.
• Take a pan, add water and let it come to boil. Now add the parwal, lower the heat and cook for
5 minutes.
• Take out the parwal, and leave to drain the water.
• Put the boiled parwal in the sugar syrup and cook further for 5 minutes, taking care not to
break the parwal. Put off the flame and add rose water.
• Take a pan, add ghee and heat to medium. Now add the grated mawa, powdered sugar and
powdered cashews. Mix well. Add the crushed rose petals. Put off the flame.
• Now take a spoonful of mawa mixture and stuff it in the parwal.
• Sprinkle some pistachio.
• The delicious parwal ki mithai is ready to be served.

Makhane ki Kheer

Think kheer and we just end up making Chawal ki Kheer everytime. Try this delicious and
creamy texture makhane ki kheer and chances are you might forget chawal ki kheer. It is very
common during any Vrat( fasting) time. Being easily digestible it can even be used to feed
babies.
Substituting sugar with Gur (Jaggery) gives any kheer a whole different dimension.
You can substitute the milk with condensed milk to save on time but the flavor we get by re-
ducing the milk is totally different.

Ingredients

Makhana : 1 cup

Cashew : 10-12 pcs

Kismis (Raisins) : 25-20 pcs

Ghee : 1 tbsp

Milk : 700 ml

Sugar : 4-5 tbsp

Gulabjal (Rosewater) : few drops

Method



• Heat a pan with ghee, saute the cashew and raisins to golden color. Remove and keep aside.
• Saute the makhana in the same pan.Take out and keep aside. Coarsely grind half the mahanas.
• Take a heavy bottomed patila, put milk and cook on medium heat stirring continuously.
• Once the milk comes to boil, reduce flame.
• Let the milk reduce by one-third. Now add the grounded makhana and cook further for 5

minutes.
• Add the remaining makhana to the milk and cook for another 8-10 minutes.
• Keep stirring.
• Add sugar and let it dissolve.
• Now add the sauted cashew and raisins. Put off the flame.
• Add rosewater, stir and serve hot or cold as desired.

Maner ke Ladoo

What we need? Just Milk and Sugar.
One can find many recipes where it starts with use of khoya(mawa) or condensed milk but to
get that earthy flavor and real taste of peda we should avoid these ingredients and keep reduc-
ing the milk and scraping the side of kadai for that perfect peda. If the texture is granular at
last, just mash it under palm or grind in it mixer to get the smooth surface. Personally I prefer
the granular texture. Just need to have patience.

Ingredients

Besan : 2 cup

Melted ghee : 1 tbsp

Melted Ghee/Refine : to fry

Melon Seed : 1 tspn

Elaichi Powder : ¼ tspn

Baking Soda : a pinch

Edible yellow color : a pinch

Sugar : 2 cup

Water : 1 cup for syrup

Kewra Water : 2 tbsp

Water : for batter

Method

• Sieve together besan and soda. Add the melted ghee and mix. Now add the water slowly to
make a smooth and thick batter. Let it rest for 15 minutes.

• Make sugar syrup, add the color. Add elachi powder and kewra water
• Heat ghee in kadhai to medium. Take a jhara, perforated spoon with fine holes over the kadhai

and pour a ladle of besan batter.
• Move the jhara up and down so that the batter drops in the kadhai.
• Let the boondis cook for around a minute without change in color. Remove with a sieve and

keep aside.
• Do the same with all the batter.
• Now transfer the fried boondi to the sugar syrup and cook on low heat so all the syrup is ob

served.
• Remove the boondi and spread on a plate. Add the melon seeds.
• Once the mixture cools down, take a small portion and press it between your palms to form a

round shape.
• We will get about 12-15 ladoo.

Khaja

It is a sweet pastry known for its multiple layers and crispy taste. Refined wheat flour with
sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried
in ghee/oil to make khaja.

Ingredients

All Purpose Flour/Maida : 1 cup

Melted Ghee : 2 tbsp

Water : ⅓ cup

Oil : to fry

Sugar Syrup

Sugar : 2cup

Water : ¾ cup

Green Cardamom : 4 nos.

Rose water : 2 tbsp

Method



• Take maida and ghee in a bowl and mix well. Slowly add water and knead it to make a tight
dough. Cover and let it rest for 15 minutes.

• Meanwhile, make three string sugar syrup. Add rose water.
• Roll the dough to a thin sheet. Dust some maida on top of the sheet.
• Start to roll the sheet over the rolling pin. Do it with the whole sheet spread.
• Cut and remove the sides.
• Now cut the whole rolled sheet to 1.5 inch thickness.
• Flatten the pieces with a rolling pin.
• Fry it over medium heat to light golden in color.
• Take out and dip in sugar syrup for 2-3 minutes.
• Remove and keep aside for excess sugar syrup to drain off.
• Once cooled, store in an airtight container.



Accompaniments

Aloo ka Achaar

A very easy and interesting way to put a twist to potatoes.

Ingredients

Potato : 1 kg

Dry Red Chilli : 3 pc

Cumin : 1 tspn

Saunf : 1 tspn

Mustard Seed : 1 tbsp

Coriander seed : 1 tspn

Ajwain : 1 tspn

Turmeric Powder : 1 tspn

Mustard Oil : 2 tbsp

Salt : to taste

Method

• Wash potatoes. Put it to boil in salted water.
• Once cooked, drain and peel.
• Cut into small dice as we do for any sabji.
• Now we need to spread the potatoes in the sun to dry it for 3-4 hours.This will help to increase

the shelf life of pickles.
• Meanwhile, take dry red chilli, cumin, saunf, mustard seed, coriander seed and ajwain in a pan

and dry roast it.
• Grind the roasted masala in mortar and pestle or mixer, making sure not to make it like a powder.
• Add the ground masala and rest of the ingredients to boiled and dried potatoes.
• The achaar is ready to be consumed.
• Take care to consume the achaar within 4-5 days.

Bhune Tisi ki Chutney

Flaxseed-yes, you got it. Our grandparents were prudent enough to understand the health
benefits of tisi which is classified under superfoods in supermarket shelves. It’s just about going
back to the roots all over again.

Ingredients : ½ cup
: 2-3 no
Flax seed : 2 tbsp
Whole Red Chilli
Lemon Juice

Method



• Take a pan or kadhai and put on medium heat.
• Add whole red chilli and flaxseed and dry roast. Take care not to burn.
• Leave to cool a bit.
• Use a mortar and pestle to crush if you want a coarse texture or else simply grind

it in a mixer grinder.
• Add salt, mix well.
• Serve it like chutney with a few drops of lemon juice.

Oal ki Chutney

One of the speciality dishes where Elephant Yam (Oal) is boiled, mixed with the minimum
number of ingredients and left to mature for 2-3 days to develop that peculiar taste and flavor.
It is also popularly known as suran ki chutney.

Ingredients : 500 gm
: 1 tspn
Elephant Yam : ¾ tspn
Green Chili chopped : 2 tbsp
Turmeric Powder : to garnish
Mustard Oil : to taste
Coriander leaves
Salt

Method

• Wash and peel yam. Cut into small cubes and put in pressure cooker with turmeric powder to cook.
• Once yam is cooked, mash it nicely.
• Add green chilli, salt and mustard oil. Mix well.
• Leave it under the sun to mature, taking care to stir occasionally.
• The chutney is perfect to be consumed after 2 days of drying under the sun.
• If it appears to become too dry, add some more mustard oil and mix well.

Aam Ki Khatti
Mithi Chutney

The dish can be prepared with both
sugar or jaggery as per choice. Once
cooled, it can be preserved for months
in a sealed container.

Ingredients

Raw Mango peeled and dice : 250 gm

Red Chilli Powder : 1 tspn

Turmeric Powder : ¼ tspn

Sugar : 150 gm

Salt : ½ tspn

Panchforan : ½ tspn

Hing Powder : ¼ tspn

Oil : 1 tbsp

Method



• Mix mango, red chilli powder, turmeric powder, salt and sugar in a bowl and leave for 30
\minutes mixing 1-2 times.

• Heat oil in a pan, add panchforan and hing powder and let the seeds crackle.
• Add the mango mix to the apn and cook on low heat stirring occasionally for almost 10 minutes
• Let the liquid be observed. Turn off the flame.
• Let it cool.

Aam Pudine ki Chutney

It is a brilliant blend of raw mango, mint leaves and green chillies. This relish is best served
with roti, samosa and pakoras

Ingredients

Raw Mango : 200 gm

Mint : 1 cup

Green Chilli : 5-6 no

Garlic : 2 cloves

Cumin Seed : 1 tspn

Fennel Seed : 1 tspn

Salt : to taste

Method

• Dry roast cumin seed, fennel seed and garlic.
• Peel and cut mango in pieces.
• Take all the ingredients and grind to a coarse paste.
• It can be easily refrigerated for 2-3 days.

Tilauri

This recipe of original tilauri is fast being replaced with the ones made of rice flour. The name
comes from “Til”, sesame seed which is used to make this. Tilauri is deep fried once dried and
served as an accompaniment whereas Komhrauri, Danauri, Tisiauri and Adori is made like a
sabji or in addition with any other vegetables.

Ingredients : 200 gm
: 100 gm
Urad Dal : to taste
White Sesame Seed
Salt

Method



• Soak Urad dal overnight in water.
Wash 2-3 times nicely and drain.

• Grind to a thick consistency. Add
sesame seed and salt, mix properly.

• Beat with a hand to incorporate air and
make the paste light and fluffy.

• Spread a clean cloth under the sun.
• Wet your hands and start to put small drops

of tilauri paste one by one.
• Let it dry completely for at least 2 days.

( Do not leave outside once sun sets)
• Fry it before serving.

NOTE: The method is same for all the variations



• Tisiauri: Tisi (Flax Seed) is used instead of sesame seed.
• Danauri: Poppy seed is used instead of sesame seed
• Komhrauri: Ash Gourd is used with lentil and spices

Epilogue

With every challenge comes something new to learn and this one was no less. The news of this

project brought great enthusiasm in the whole team of ‘School of Hospitality’.

Everyone started pouring ideas into the board and that’s how the recipes came to be. The biggest

achievement I feel is the fact that ‘every single recipe’ mentioned in this book was tried

and tested in the food production lab at the School of Hospitality at Inspiria Knowledge Campus.