Beyond Litti Choka

littiB E Y O N D

chokha

EXOTIC FLAVOURS OF BIHAR

an initiative by

Beyond Litti Chokha

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Contents

Preface 01 Subah ka 05
Introduction 02 Nasta- Breakfast

Regional Dahi Chura
Specialities 03 Parantha Bhujia
Poori-Chana
Patna-Buxar-Arrah Kachauri Sabj
Madhubani Painting-Mithilanchal
Rajgirh-Bodh Gaya- Nalanda Shaam Ka
Maner
Silao Appetizers 04
Princely state of Darbhang- Fish
Bhoonja
Beverages 04 Pyaji
Bachka Tarua Pakora
Aam Panna Nimki
Masala Doodh Chai Thekua
Bel ka Sharbat Ghugni
Sattu ki Namkeen Sharbat Samosa
Peduki
Masala Makhana
Khasta Kachauri
Khajuri

Niramish 05 Breads 06
Main Course
Chawal Ki Roti
Aloo Chokha Dal Poori
Aloo Parval ki Tarkari Makuni
Bagiya Marua Roti
Baigan Badi
Bathua Saag Sweets 07
Bharwan Patal
Bihari Dal Pitha Chawal ki Kheer
Kathal ki Sabji Sabudana Kheer
Kumhara ki Sabji Peda
Litti Chokha Parwal Ki Mithai
Sahjan Sabji Makhane ki Kheer
Maner ke Laddoo
Accompaniments 09 Khaja

Aaloo ka achaar Aamish 08
Bhune Tisi ki Chutney
Oal ki Chutney Champaran Ahuna Chicken
Aam ki Khatti Mithi Chutney Fish Pakora
Aam Pudina ki Chutney Mutton Curry
Sarson wala Rohu

Preface

I am not a good reader or a lover of books. I never even dreamt about writing a book. And
that too about Bihari Cuisine, where people know nothing apart from Litti Chokha and

Thekua.
On a fine morning in April 2019 , I was having a discussion about the future action plans
with our Managing Trustee, Mr Atul Gupta and he came up with a question about, “ Why

not write a book on Bihari Cuisine?”
I was surprised, not having a definite answer. Being from Bihar I never thought about Bi-
hari food but hearing from Mr Atul about the same gave me a zeal within that YES, it can

be done. Atleast give it a try.
And then the whole journey started,all those sweet memories I had of my childhood, when
I used to visit my native village Bishanpur during the summer and winter break from the

school in Patna.

I used to be happy during these school breaks. There was no electricity or television set, nor
did I have any friends but still the green field of rice, mango orchard, fresh milk , catching
fish from the nearby pond and more than that the stories of my granny was more enchanting

than the days spent in Patna.
With each and every recipe, I became more nostalgic and remembered all those delicacies I
had forgotten over the years. Here in the book I have tried to put in all the different things I
relished in my life and many of them are still being made in each and every household of a

Bihari family.

Introduction

ViharaThe name of the Indian state of Bihar derives from the term meaning

“abode”inSanskrit and Pali. Bihar was the cradle of India’s ancient civilization and the seat
of India’s first empires. It was the land of power, culture, religion and the arts. Modern day
Bihar constituted the core of India’s first empire, the Mauryan Empire and subsequently the
Gupta kingdom. Pataliputra, now Patna, served as the capital city of both these empires as
well as the Nanda dynasty who ruled prior to the Mauryas.

It was during this period in ancient India that Buddhism grew and flourished and a number
of ‘Viharas’were established across the length and breadth of the Magadh area giving the
name Bihar to the state. This is the place from where Buddhism and Jainism originated.

Thus Bihar gave us two great empires, two religions Buddhism and Jainism, rich cultural
heritage like the Maithili paintings or performing arts of Darbhanga and Bettiah ghara-
nas and pre-eminent centres of learning such as the Nalanda University and Vikramshila
which gradually evolved into Patna University – one of the oldest in the sub-continent.

In the modern age Bihar has several historical landmarks. It was from here that Mahatma
Gandhi launched the civil-disobedience movement. Bihar also gave India its first president
- Rajendra Prasad. The people of Bihar are usually identified as straight-forward, hard
working and non-pretentious. These characteristics are often reflected in the simple and yet
delicious cuisine of the region and can be freely consumed during special as well as normal
occasions. The Maithili Biharis, who have been hugely successful in the intellectual domain
producing renowned journalists, statesmen, scientists and academicians, have carried the
unique Bihari cuisine wherever they travelled.

The main dishes of Bihari cuisine are limited not just to Bihar but are consumed in
Jharkhand, Eastern Uttar Pradesh and the bordering districts of West Bengal too. Bihari
cuisine is traced to the food of three
primary cultural streams of the region -Bhojpuri, Maithili and Magahi cuisine. Of these,
the richness of the age-old Maithili culture stands apart. The predominant use of mustard
oil is the distinguishing feature of Bihari cuisine. Like in Bengali food, the mix (temper-
ing) of panchphoran - literally the “five spices” including cumin seeds (jeera), fennel seeds
(saunf), fenugreek seeds (methi), mustard seeds (sarson) and nigella seed (kalonji or
mangrael) is all too common. Other special characteristics of Bihari cooking are the focus
on lightly fried food (bhoonjna) and the use of smoked red chilli in mustard oil to
bring a unique spicy flavor and aroma to the food.
Every region’s culture has two distinctive strains – one based on the elaborate culture of the
courts, the other being the day to day food and lifestyle trends reflected in the lives of normal
people. The culture of the court in India – influenced by Sanskrit in ancient India and Per-
sian in the medieval age stood in contrast to the Prakrit culture. The Bihari cuisine being
rooted in the natural Prakrit culture has thus
retained a great deal of originality based on natural Indian flavours. If this factor gave Bi-
hari cuisine the unique authentic touch, it was also the reason why not much is known about
Bihari dishes outside the egion. The absence of court influences restricted its name and fame.
This book is a humble attempt to throw light on Bihari food and highlight its standalone
characteristics from which derived Bihari cuisine’s originality and authenticity

Journey Through the

Heartland

Bihar is bounded by Nepal in the Bagmati, Kosi, Kamla flow down from the
North, with the states of Bengal in East, Ut- Himalayas to form many different channels
tar Pradesh in West and Jharkhand (a part and many of them again merge with Gan-
of Bikhar prior to 2000) to the South. ges. In addition to providing fertile soil and
The mighty and sacred Ganges runs through water for vegetation, these rivers have been
the state of Bihar, naturally dividing into catastrophic for flooding the whole of North
North and South Bihar. The plains of North Bihar, year after year and decade after
and South Bihar differ from each other. decade.
The mighty rivers like Gandak, Ghaghara,

The rivers which form the life line for Compared to North, South Bihar has more
many have brought havoc for others and varied land with hills rising from alluvi-
have devastated the region for long causing um level. The only big river is Son and the
massive destruction to everything which water is used for irrigation through canals.
comes in their path. Being neglected politi- Travelling through different regions of the
cally, no dams or other successful methods state, we will find the diversity in flora and
were employed and still we have floods even fauna and with that even the food habits
after 73 years of Independence. This is also change a bit. Rice and wheat forms the
one of the main reasons for people of Bi- main staple and is consumed every day.
har to remain economically backward and Different regions have some speciality of
move to other states in search of livelihood.

Patna-Buxar
Arrah

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wisi enim ad minim veniam, quis nostrud drerit in vulputate elit, sed diam nonummy
exerci tation ullamcorper suscipit lobortis nibh euismod tincidunt ut laoreet dolore
nisl ut aliquip ex ea commodo consequat. magna aliquam erat volutpat. Ut wisi enim
Duis autem vel eum iriure dolor in hendrerit ad minim veniam, quis nostrud exerci ta-
in vulputate velit esse molestie tion ullamcis alestie consequat,

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in vulputate velit esse molestie tion ullamcis alestie consequat,

Gaya Rajgir &
Nalanda

Bihar is a place with a rich acient
past. It was in this state that the
Buddha got his enlightenment. Leg-
end says that Lord Buddha achieved
nirvana under a Banyan tree in
Bodhgaya.The sixth generation
successor of this Banyan tree exists
today. Along with the Buddha temple,
the Banyan tree is rhe chief attraction
of Bodhgaya. This place is considered a
high security zone and photography is re-
stricted.

The place of Buddha’s nirvana is not an or- during the Gupta age in the fifth and sixth
dinary historical site. This is specially so centuries. The university attracted scholars
when you realise that from this very loca- and students from accross the world includ-
tion, a religion spread far and wide across ing Tibet, China, Korea and Japan. Today
the world and greatly influenced the culture it is a popular tourist site.
and lifestyle of a vast number of people. It Tweny kilometres away from Nalanda lies
ushered in new knowledge and the devel- Pawapuri, a holy location for the Jains. Itis
opment of several important religious and said that Mahavira, the last of the Tirt-
educational centres particularly in east and hankaras attained nirvana in Pawapuri.
north-east Asia. Therefore we see that the two religions of
One such important centre in ancient India Buddhism and Jainism orginiated from al-
was the Nalanda monastery. It was also a most the same location in Bihar. The Jains
place of learning and referred to as a uni- particularly had a decisive influence on food
versity or a Mahaviara. Today Nalanda is and culture as they advocated a frugal life-
a world famous UNESCO World Heritage style and prohibited non-veg food.
Site. Nalanda University reached it’s peak

Rajgir

Rajgir, 15 kilometres away from Nalanda, Rajgir is definitely associated wth Buddha
is a major tourist spot in India. The town and Buddhism since Buddha spent many
is in a valley and surrounded by lush green years in this town and delivered important
forests. As the meaning of the word of the sermons which convinced emperor Bim-
word Rajgir indicates, it was an abode of the bisar to embrace Buddhism. The collective
kings. teachings of Buddha were penned down at
Rajgir which was also the venue of the first
Buddhist Council. The town even boasts of
a number of Hindu and Jain temples. The
warm water ponds aat Rajgir serve as a
popular health resort for tourists.

Cusine of Rajgir
& Gaya

The traditional food of this region draws its Dal Puri and Baigon ka Bharta are the
history from the Mauryan and Gupta cul- famous dishes found here along wth Sat-
ture of ancient India. The cuisine of Rajgir tu-pani which is consumed in the morning.
is mainly vegetarian due to the influence of Aam jora or green mango juice is popular
Jainism. The use of exotic and aromatic during the summer months. The khaja of
spices is the distinctive feature of the vege- Rajgir is highly delicious and in great de-
tarian food of this region. mand.

Maner

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et iusto odio dignissim

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vel eum iriure dolor in hendrerit in vulputate
velit esse molestie consequat,

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amvel eum iriure dolor in he

Silao

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in hendrerit in vulputate velit esse mo-
lestie consequat, vel illum dolore eu feu-
giat nulla facilisis at vero eros et accumsan
et iusto odio dignissim

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wisi enim ad minim veniam, quis nostrud drerit in vulputate elit, sed diam nonummy
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nisl ut aliquip ex ea commodo consequat. magna aliquam erat volutpat. Ut wisi enim
Duis autem vel eum iriure dolor in hendrerit ad minim veniam, quis nostrud exerci ta-
in vulputate velit esse molestie tion ullamcis alestie consequat,

Princely State of
Darbhanga

Aristocracy has always shaped the
cultural flavour of a region – be it
food, clothing, language or etti-
quette. So it has been with Bihar.
The princely state of Darbhanga is
a region with an ancient past located
in North Bihar, south of the Nepal
border which played a decisive role in
the cultural development of north-east
Bihar often referred to as the Seeman-
chal region.

Darbhanga was a renowned cultural and educa-
tional seat of learning. Today Darbhanga city
(along with the twin town of Lehariyasarai) is the
headquarter of the Darbhanga district. The region
is famous for its Malda variety of landga man-
goes. It is said that the Mughal emperor Akbar
planted 40,000 mango trees in Darbhanga, thus
beginning the mango tradition of the district.
The Darbhanga zamindari began in the early 16th
century when Emperor Akbar granted the state of
Darbhanga comprising of 5000 villages across
6000 sq km to the first Darbhanga raja Mahesh
Thakur. The Thakurs thus began their rule from
the city of Darbhanga and left a legacy of palaces,
temples, gardens and lakes.

Towards the end of the British rule in 1934, the
British administration granted the title of ‘Na-
tive Prince’ to Maharaj Kameshhwar Singh, the
then ruler of Darbhanga estate. Singh then began
the construction of a fort patterned on the Buland
Darwaza of Fatehpur Sikri. However after India
gained independence the project was abandoned.
Among the buildings and temples the Darbhanga
rulers built were the Lakshmishwar Vilas Pal-
ace, the Nagarauna Palace, the Bela Palace, the
Shyama Temple, the Monokamna Temple, the
Chandradhari Singh Museum and the Maharaja
Lakshmishwara Singh Museum.
The Darbhanga rulers were all Maithili Brah-
mins and the torch bearers of a rich culture
including a famed cusine. Thje royal fam-
ily was looked upon as the embodiment of
Maithili culture and language and they
palyed a significant role in the revival of
the Mathili culture through the Maithi-
li Mahasabha, a writers’ organisation.
The Darbhanga rulers were great pa-
trons of Hindusthani Classical Music
and several famous musicians such as
Ustad Biusmillah Khan and Pandit Ra-
meshwara Pathak were associated with
Raj Darbhantga. They also contributed
immensely towards the establishment of ed-
ucational centres, hospitals, public places such
as lakes and parks, besides several philonthropic
activities.
Darbhanga Cuisine: The royal heritage of Darbhanga gave birth to the local exotic cuisine
which included puddings and salted delicacies made of makhana (butter)which are popular in
this region. Also included in the cuisine are chura-dahi which is normally taken on empty stom-
ach during breakfast time, and the famous Bihari sattu. The non-vegetarian food included fish
in mustard paste which was a most delicious item indeed. The highlight of the Maithili cuisine is
the skilled use of spices, herbs and natural elements. They include Kadhi ban, Tarua, irhar and
makhana payas.



Beverages

Aam Panna

Think summer and it’s those lovely ripe chausa, dasheri, langra: the varieties of mangoes
savoured by all. But to beat the scorching heat of summer months in the main heartland of
UP and Bihar, we do have a summer coolant made from unripe mangoes. In addition to heat
resistant properties it helps to restore the lost salt due to sweating, has iron and vitamin C and
prevents diarrhea.
The combination of tangy mangoes with spices and mint gives a soothing effect to our palate.

Ingredients

Raw green mangoes : 2 pcs
Roasted fennel/saunf : ½ tbsp
Roasted cumin powder : ½ tspn
Black Pepper : 3-4 pcs
Red Chilli Powder : ¼ tspn
Black salt : to taste
Sugar : ½ cup

Method

• Wash the mangoes and remove the skin. Separate the pulp. Do not
throw the inner stone ( the hard part which we call as guthli

• Take a vessel, add the cut mangoes, roasted fennel, black pep
per, chilli powder sugar.

• Add water to cover the mangoes.
• Now put it on heat to boil then simmer and let it cook till the pulp

becomes very soft, approximately 20 minutes.
• Leave it to cool down.
• Remove the stone and grind the mixture. Strain it in another bowl.
• Now add approx 2 glass chilled water to adjust the consistency.
• Add the jeera powder and black salt.
• Crush 8-10 leaves of mint and add to bowl and mix well.
• Serve chilled in a glass of ice cubes topped with mint leaves.

Sattu ki
Namkeen Sharbat

Sattu, is the flour of roasted bengal gram and a very latest entrant to the “Superfood” club. It
is considered a wholesome meal as it is rich in protein, insoluble fibre, iron, manganese and
magnesium. Every 100 gm of Sattu has 65% carbohydrates and 20% proteins. It is low in so-
dium and provides instant energy, has a cooling effect and protects from sunstroke because of
which it has been a favourite food for daily workers for Bihar and adjoining areas to survive
under direct sunlight.
A poor man’s delight till a few years back has made way to the shelves of supermarkets. Now
a days packed sattu is sold wherein the roasted bengal gram is mixed with other cereals like
jowar and bajra to make it even more nourishing.

Method

• Take all the ingredients in a jug and mix well.
• Pour in a glass over ice cubes.
• Serve with additional mint leaves on top.
NOTE:
For a sweeter version we can use milk,
sugar or honey with sattu.

Ingredients

Chana Sattu : 2 tbsp
Cold Water : 200 ml
Roasted cumin powder : ¼ tspn
Lemon juice : 1 tspn
Black pepper powder : a pinch
Black salt : a pinch
Chat masala : a pinch
Mint leaves : few

Masala Doodh Chai

Tea connoisseurs might faint seeing how this tea is made and loved by people.
No water. Only Milk!
You will get the flavor of ginger cloves and elaichi along with the earthly flavor developed be-
cause of prolonged cooking over coal or wood fire.

Ingredients : 300 ml Method
: 2 inch
Milk​​ ​: 2-3 pcs • Crush together ginger, cloves and green
Ginger​​ : 2 pc cardamom together.
Green Cardamom : 3 tsp
Cloves​​ : 2 tsp • Let the milk come to boil, add the crushed
Sugar​​ masala.
Assam CTC​​
• Add sugar, tea and let it simmer for at least
6-7 minutes.

• Strain and serve with pakoras

Bel ka Sharbat

Bel or Bael, known as Wood Apple in English is a widely cultivated food. It’s the fruit of the
same tree from which we take leaves as Bel-patra to use during any puja and havana.
Being a rich source of antioxidants, alkaloids, polysaccharides and essential oil, it helps in
uncountable health benefits in curing problems associated with heartburn, constipation, hy-
peracidity and indigestion.

Ingredients : 2 pcs
: ½ tspn
Ripe Bel- medium size​​ : 8 tbsp
Roasted cumin powder​ : to taste
Jaggery​​ : 3 glass
Black salt​​
Chilled Water​​

Method

• Wash the bel and hit gently on all sides to loosen the pulp. One can use belan.
• Break the shell and scoop out the ripe pulp in a bowl.
• Add a cup of water and jaggery and leave for some time for jaggery to dissolve.
• Mash the pulp jaggery mixture nicely.
• Strain in in another bowl and add roasted cumin powder, black salt and chilled

water to adjust the consistency.
• Serve chilled. Can add a sprig of mint.

subha ka
nasta

BREAKFAST



Dahi Chura

Happy Makar Sankranti or did we hear “ Happy Dahi Chura”. It just highlights the signif-
icance of this popular nutritive and healthy yet very simple breakfast. Washed raw chura is
topped with loads of fresh yogurt and eaten along with peda or buniya.

Ingredients

Chura : 2 cups
Yogurt : 1 and ½ cup
Jaggery : 4 tbsp
Buniya or Peda : as required

Method

• Just wet the raw chura and drain out the excess water.
( Do not soak for long else chura will get mashed ) .

• Top it with fresh homemade yogurt and jaggery.
• Mix and enjoy with buniya or peda.
• People do also enjoy a slice of aam ka achar with dahi chura.

Paratha Bhujia

No we are not talking about those heavily stuffed parathas but the puffed up layered tikona
(triangle) parathas which is made in every home of Bihar and served with aloo bhujia.

Ingredients for Bhujia Method

Potatoes- medium : 2 pcs • Wash the potatoes, peel and cut length wise like
Panch Phoran : ½ tspn thin french fries.
Mustard Oil : 2 tbsp
Turmeric powder : ¼ tspn • Wash again and leave in a strainer to drain the water.
Salt : to taste • Heat a kadhai, and add mustard oil. Once the oil is
Whole Red Chilli : 1 pc
Onion : optional hot, add red chilli and panch phoran and let it splutter.
• Now add the cut potatoes and stir. Add turmeric

powder and salt and put on a slow flame covered.
• Keep stirring from time to time.
• Add the sliced onion once the potato is half cooked.
• Once the potatoes are almost done, remove the lid and

cook further to make it more crispy.
• Transfer it to the serving dish.
Note: Once the potatoes are cooked we can tilt the kadhai a
bit to drain off the excess oil.

Ingredients for Paratha

Whole wheat flour (Atta) : 200 gms
Melted Ghee or Refined Oil : 50 ml
Salt : ½ tspn
Warm water : approximately 80ml
Atta for dusting : 30 gm

Method

• In a bowl take the atta, salt and add 1 spoon of melted ghee. Rub mixture with both hands
gently tillit becomes crumbly in texture.

• Now start to add warm water little by little and keep on mixing and kneading the dough till it
becomes soft.

• Leave for 10 minutes covered with a wet cloth. (This makes the parathas more soft ).
• Now divide the dough in equal round balls.
• Take one ball at a time and flatten it with hands. Dust the surface with atta and roll it to 6 inch round.
• Apply melted ghee, dust with little flour and fold in half to resemble half circle.
• Repeat the process of applying ghee and dusting with flour again. Fold from center to resemble a triangle.
• Dust the surface and roll it to make a bigger triangle.
• Now heat a tawa or frying pan to medium and put the rolled triangle over it. Turn it over.
• The moment you notice that the paratha starts to puff up, apply ghee on top and turn it over.
• Repeat the process for both sides and cook till nice golden brown.
• Serve hot with bhujia.

Poori Chana

Ingredients For Poori

Whole Wheat Flour (Aata) : 2 cup
Ajwain : ¼ tspn
Ghee : 1 tspn
Salt : a pinch
Water : as required
Cooking Oil : to deep fry

Method

• Take atta, salt, ajwain and melted ghee in Method
a bowl and mix together. Shorten the
mixture by rubbing between palms. • Soak the chickpeas overnight.
Add water to make a soft but firm dough. • Wash and pressure cook the chickpeas.
Leave covered for 20 minutes. This
will ensure that the pooris are soft and Do not throw the water.
puff up well. If the dough is too dry, the pooris • Grind the tomatoes in blender and keep aside
will become hard after frying. • Saute half of onion in a kadai to golden brown.

• Divide the dough into small balls. Take out. Let it cool and then blend it in grinder
• Roll the balls to 4 inch rounds and fry in to make a paste.
• In the same kadai add bayleaf, bari elaichi, dal
heated cooking oil. chini, laung and let it sizzle. The moment you
• Serve hot with chana masala. hear popping, add whole cumin and let it splutter.
• Add the remaining sliced onion and bhuno till it
Ingredients For Channa starts to change color. Add ginger garlic paste and
continue to cook for 2 minutes.
Chickpeas (Kabuli Chana) : 1 cup • Now add turmeric powder, kashmiri mirch powder,
Sliced Onion : 2 cup coriander powder and jeera powder and saute
Tomato medium : 2 no further 2 minutes.
Ginger Garlic Paste : ½ tspn • Add the tomato puree and fried onion paste.
Bayleaf (tejpatta) : 1 no • Cook till the oil separates from the mixture.
Black Cardamom (bari elaichi) : 1 pc • Add the cooked chana with water, salt and amchur
Cinnamon (dalchini) : ½ inch powder and let it come to boil.
Cloves (laung) : 2-3 no • Sprinkle with garam masala powder and cover it.
Whole Cumin : ¼ tspn • Switch off the flame.
Coriander powder : 1 tspn • Serve hot garnished with onion slices and chopped
Jeera powder : ¼ tspn coriander.
Kashmiri Mirch Powder : ½ tspn
Turmeric Powder : ¼ tspn
Garam Masala Powder : 1 tspn
Amchur powder : ½ tspn
Cooking Oil : 2 tbsp
Chopped Coriander : to garnish
Salt : to taste

Kachauri Sabji

For Dough For stuffing

Whole wheat flour (Atta) : 200 gms Sattu : 3/4 cup
Melted Ghee or Refined Oil : 50 ml Chopped Onion : 1 tbsp
Salt : ½ tspn Chopped Ginger : 1 inch
Warm water :Approximately Chopped Garlic : ½ tspn
80ml Ajwain : ¼ tspn
Atta for dusting : 30 gm Green Chilli chopped : 2 no.
Onion seed/ Mangrail : ¼ tspn

To Fry : Vegetable Oil Method

Ingredients • In a bowl take the atta, salt and add 1 spoon of
melted ghee. Rub mixture with both hands gently
Kala Chana : 200gms till it becomes crumbly in texture.
Boiled Potato : 2 no
Mustard Oil : 2 tbsp • Now start to add warm water little by little and keep
Cumin seeds : ½ tsp on mixing and kneading the dough till it becomes soft.
Chopped Onion : 3 medium
Chopped Tomato : 1 cup • Leave for 10 minutes covered with a wet cloth.
Ginger garlic paste : 1 tsp • Meanwhile, make the stuffing. Take all the ingredients
Bay leaf : 1 no.
Whole Dry Red Chilli : 1 no. for stuffing in a bowl and mix nicely.
Coriander Powder : 1 ½ tbsp • Now divide the dough in equal round balls.
Cumin powder : ½ tsp • Make a round in the center and put the sattu mixture
Turmeric Powder : ½ tsp
and seal completely.
• Flatten the stuffed balls under palms with a

greased hand.
• Put it in hot oil and fry till golden brown.
• Take out, drain and serve with sabji.

Red Chilli Powder : 1 tsp Method
Salt : to taste
• Soak dried black grams overnight. Wash it 2-3 times
and strain. Cook the soaked grams in a pressure
cooker with salt and turmeric powder.

• Heat oil in a kadhai. Add bay leaf and dried whole
chilli. Add cumin and let it splutter.

• Now add chopped onion and cook till it becomes
translucent. Then add ginger garlic paste and cook till
the raw smell evaporates.

• Add coriander powder, red chilli powder, jeera
powder and cook for 2-3 minutes.

• Add chopped tomatoes and cook stirring occasionally
till it becomes pulpy. Bhuno this masala until oil
starts to separate.

• Now add the boiled black grams and 2 cups of water.
• Add the pieces of boiled potato.
• Bring to boil and simmer for 5 minutes.
• Serve with kachori garnished with chopped onion and

coriander leaves.



Shaam Ka
Appetizers

EVENING SNACKS

Bhoonja/ Chire Bhaja

Chire (Pressed Rice) Bhaja or commonly known as Bhoonja is light snack consumed with tea.
It can be deep fried to have a fluffy and crunchier taste or for those health conscious people
can be dry roasted.
I myself remember, being a kid that time, going to a place in my village where the lady used
to roast them in sand.
The temperature of oil should not be too hot to burn the chire without getting cooked nor it
should be too low, or else the the chire will become soggy.
It can be consumed as it is sprinkled with salt or many variartions can be done by including
onions, chillies, fried peanuts , papad or bhujia/dalboots/mixture.
The best utensil to use is kadhai for deep frying.

Ingredients

Chire : 100 gm
Onion, chopped : 2 medium size
Green chilli : 2-3 chopped or sliced
Peanuts : 2-3 tablespoon
Whole Red chilli : 2 no
Refine : to fry
Bhujia/mixture : 3 tablespoon
Salt : as required
Ground Black Pepper : as required

Method

• Heat oil in kadhai to moderate temperature. Add whole red chilli, let it crackle.
Then add peanuts and papad. Fry and keep aside.

• Add the chire, fry and put to drain on absorbent paper.
• Mix all the other other ingredients, onion, peanuts, crushed papad, green chilli, bhujia, salt

and pepper with the fried chire.
• Serve immediately garnished with bhujia and some chopped onions on top.

Kachari/ Pyaz Pakora

Eaten throughout India mainly as an evening snacks and known as kanda bhaji, ulli vada,
pyazi, pyaz pakora in parts of India or being called kachari in the rural heartland of Bihar, it is
a crunchy fried item made with sliced onions and besan.
It goes best with green or tamarind chutney. But with the change in times, ketchup has become
the universal accompaniment for it.
We will add a spoon of rice flour to make it more crispy.
It can be consumed as it is or can be with murhi,bhunja or tea.

Ingredients

Sliced Onion : 250 gms
Besan : 50-60 gms
Chopped Green chilli :1
Haldi Powder : a pinch
Ajwain : a pinch
Saunf : a pinch
Refine : To Fry
Rice Flour : 2 tablespoon
Salt : to taste

Method

• Take a bowl and mix together all the ingredients except for oil.
• Drizzle with a spoon of water so that the besan coats the sliced onion.
• Heat oil in kadhai to medium and drop small dollops of the mixture.
• Fry till golden brown in colour and keep on absorbent paper to soak the oil
• Serve hot with chutney.

Bachka/ Tarua/ Pakora

A deep fried item of thinly sliced vegetables such as potato, cucumber, pumpkin, cauliflower
coated with besan batter.
This we generally find being served with lunch as an accompaniment.

Ingredients

Sliced Potato - medium size : 2 nos.
Besan : 75 gms
Haldi Powder : a pinch
Ajwain : a pinch
Kalonji : a pinch
Refine / Mustard Oil : To Fry
Rice Flour : 1 tablespoon
Salt : to taste

Method

• Peel potatoes, slice in roundels and put in salted water for 20 minutes. Drain and keep aside to dry.
• Mix besan, haldi, ajwain, kalonji, rice flour, chilli powder and salt in a bowl. Add water to make a

light consistency batter.
• Heat oil in a kadhai to medium. Add a drop of batter to check that it neither sticks to the kadhai nor

starts to burn but rises slowly.
• Now dip sliced potatoes in the batter and drop in the heated oil.

Nimki

Can we have anything so delicious to munch on with so less of ingredients. It is a very favourite
snacks which can be stored for weeks in airtight containers.
Haven’t you noticed a jar full of “Nimki” being opened by a family travelling in train.
I used to be so anxious when Nimki used to be prepared, to experience the real joy of cutting
it in different shapes before frying.
Maida can be substituted with atta.

Ingredients Method

Maida : 2 cup • Take maida, kalonji, ajwain, salt in a
Ghee : 3 tablespoon bowl and mix well.
Kalonji : 1 tspn
Ajwain : 1 tspn • Add ghee and start to mix, rubbing
Salt : 1 tspn the mixture between the palms of your hand.
Water : 1 cup This helps to make nimki flaky.
Oil : to fry
• Sprinkle with water and make a tight dough.
• Roll the dough by dusting it.
• Cut into desired shapes and deep fry on

medium heat.
• Drain them on absorbent paper to remove oil

Thekua/ Khajuria

Probably the most famous food, a dry delectable semi-sweet item served as a snacks.
It has gained a lot of prominence in kitchen as it is a revered “prasad” offered during the aus-
picious festival of “Chhath” and a mandatory item for Teej or Jitiya.
It can be easily kept for 2-3 weeks without use of any preservatives.
Sugar can be easily replaced by jaggery.

Ingredients

Flour : 250 gms
Sugar : 150 gms
Ghee : 3 tablespoon
Saunf : ½ tspn
Diced coconut : 2 tbsp
Diced khajur(dates) : 2 tbsp
Water : 1 cup
Oil : to fry

Method

• Dissolve sugar in water and keep aside.
• Mix flour and ghee and rub it (moin)

between palms. This helps to shorten the fat and make
product “khasta”.
• Add saunf, coconut , khajur and mix well.
• Now make a well in centre and put the sugar water. Mix nicely to make a dough.
The dough should neither be too soft nor to dry.
• Portion the dough in equal quantities and roll with palms to make balls.
• Flatten it or can even use thekua moulds to give different shapes and designs.
• Heat oil in kadai to moderate. Drop in the thekua one by one.
• Reduce the heat and cook on low flame turning it from time to time.
• Drain on absorbent paper and let it cool.
• Store in an airtight jar.
• Fry to a golden brown color

Ghugni

This recipe uses the dried black grams/ kala chana cooked in traditional Bihari style. It is fa-
mous in adjoining states of Bengal, Assam, Jharkhand and Odisha too.
Just top it with chopped onions, tomatoes and coriander leaves to be consumed as it is or serve
with puri in breakfast and as a snack it goes well with murhi or fried churwa.

Ingredients

Kala Chana : 200gms
Mustard Oil : 2 tbsp
Cumin seeds : ½ tsp
Chopped Onion : 3 medium
Chopped Tomato : 1 cup
Ginger garlic paste : 1 tsp
Bay leaf : 1 no.
Whole Dry Red Chilli : 1 no.
Coriander Powder : 1 ½ tbsp
Cumin powder : ½ tsp
Turmeric Powder : ½ tsp
Red Chilli Powder : 1 tsp
Salt : to taste

Garnish

Chopped Onion
Chopped Coriander

Method

• Soak dried black grams overnight. Wash it 2-3 times and strain.
Cook the soaked grams in a pressure cooker with salt and turmeric powder.

• Heat oil in a kadhai. Add bay leaf and dried whole chilli. Add cumin and let it splutter.
• Now add chopped onion and cook till it becomes translucent.

Then add ginger garlic paste and cook till the raw smell evaporates.
• Add coriander powder, red chilli powder, jeera powder and cook for 2-3 minutes.
• Add chopped tomatoes and cook stirring occasionally till it becomes pulpy.

Bhuno this masala until oil starts to separate.
• Now add the boiled black grams and 2 cups of water.
• Bring to boil and simmer for 5 minutes.
• Serve garnished with chopped onion and fresh coriander leaves.
• Cut into desired shapes and deep fry on medium heat.
• Drain them on absorbent paper to remove oil and let it cool.
• Once cooled, store in airtight containers.

Samosa

One can surely find it in the gali, mohalla and chauraha of any Indian city, town or village and
definitely sits atop the menu all over the world. An Indian snack having crisp outer layer with
a filling of spiced mashed/cubed potatoes.
Probably one of the most famous Indian street food universally.
The filling can be adjusted as per the taste by substituting the potato with Keema or for a
sweeter version, try a mawa filling.

Ingredients For Dough

Maida : 2 cup
Ghee/ Oil : 2 tbsp
Ajwain : ¼ tspn
Water : ⅓ cup approx
Salt : to taste

For Stuffing

Boiled Potatoes : ½ kg
Frozen Peas : 1 cup
Peanuts : 15-20 pcs
Fenugreek seed (methi) : a pinch
Fennel (saunf) : ½ tspn
Crushed coriander seeds : 1 tspn
Ginger Garlic Paste : 1 tbsp
Red Chilli Powder : 1 tspn
Coriander Powder : 1 tbsp
Turmeric Powder : ½ tspn
Amchoor Powder : ½ tbsp
Garam Masala Powder : 1 tspn
Oil- to saute : 2 tbsp
Oil : to fry

Method
For Dough

• In a large bowl, mix maida and salt. Add ghee/oil and rub between the palms till it resembles
crumbly. Add carom seeds

• Start the dough by adding water, knead well. The dough should be firm. Cover with a
wet muslin cloth and leave aside for 10-15 minutes.

For Stuffing

• Cut the potatoes in cube.
• Heat the oil in kadai. Add peanuts and fry till brown. Remove and keep aside.
• In the same oil add crushed coriander, fennel and fenugreek seed and let it crackle.

Add ginger garlic paste. Stir and cook for a minute. Then add peas.
• Within a minute of putting the peas add all chilli powder, coriander powder and

turmeric powder and bhuno for a minute. Be careful to not burn it.
• Not add the potatoes and press it to break the potatoes. Sprinkle with garam masala powder

and amchoor powder. Mix well.
• Add the fried peanuts.

For Dough

• Divide the dough in 6 small balls. Flatten it and roll like puri, 5-6 inches in diameter.
• Cut it in middle to have two semi circles.
• Take one semi circle and apply water on the sides.
• Now fold it from both sides overlapping each other to form a cone with one end open.
• Put the potato mixture and seal the edges by pressing it firmly.

For Dough

• In a small kadai, heat oil to medium and put the samosa to fry, 2-3 at a time.
• Reduce the heat and let the samosa cook, turning it occasionally.
• Fry till a golden brown color if formed.
• Take out and keep on absorbent paper to soak the oil.

* Serve it with Tamarind and
Green Chutney or Ketchup.

Pedukia

A deep fried,crisp and sweet snack which is made in almost all the homes. The outer covering
is prepared with maida and the filling is made with semolina, mawa or coagulated milk and
sugar with dry fruits and nuts.
Also known as Gujiya in North India, where it is prepared during the festival of holi, pedukia
is deeply associated with the festival of “Teej”.
One can use Pedukia molds available in local market to get a better shape.

Ingredients For Dough

Maida : 2 cup
Ghee : 2 tbsp
Water : ⅓ cup

For Stuffing

Sooji : 1 cup
Khoya/Mawa : 1 cup
Grated Dry Coconut : ½ cup
Raisins : 25 gms
Broken Cashew : 25 gms

Method

• Take maida and ghee in a container and rub between palms till it becomes crumbly.
Slowly add water to make a firm dough.

• Cut in equal sizes and leave to rest for 15 minutes covered with a wet cloth.
• in the meantime, heat ghee in a kadai. Add cashew and raisins and fry till golden brown.

Keep aside.
• In the same kadai, add sooji and bhuno till a nice aromatic smell comes and sooji starts to turn

golden in color. Turn off the flame.
• Add all the ingredients to sooji and mix well. Let it cool.
• Take the dough balls and roll it in puri shapes approx 4 inch diameter.
• Transfer the puri to the mold, and keep a spoonful of stuffing mixture.
• Apply water at edges and press the mold tightly.
• Repeat the same with all the dough.
• To Fry- heat enough oil in kadai so that the pedukias can be deep fried.
• When the hot becomes medium hot, drop in the pedukia and fry on low heat turning

occasionally to a golden brown color.
• Take out the pedukia and keep on absorbent paper.
• Once cool, transfer it to air tight container.

Masala Makhana

Makhana also known as fox nuts or lotus nut is extensively farmed in the ponds of Mithi-
lanchal.
It has got so many health benefits of being low in fat and sodium but having high amount of
calcium. It is recommended for people with diabetes, high blood pressure and obesity.
They are even gluten free.
And the best part, super easy to cook.

Ingredients

Makhan : 1 cup
Ghee : 1 tspn
Red chilli powder : ¼ tspn
Chaat Masala : ¼ tspn
Black Salt : a pinch
Salt : a pinch

Method

• Heat ghee in a kadhai, add makahan and roast on slow flame for 3-4 minutes till it becomes crispy.
• Add rest of the ingredients and mix properly. Switch off the flame and transfer to a bowl. Let it rest

for a minute.
• Serve hot and spicy roasted makhana.

Khasta Kachori

Ingredients for Dough

Whole wheat flour (Atta) : 200 gms
Melted Ghee or Refined Oil : 50 ml
Salt : ½ tspn
Warm water : approximately 80ml
Atta for dusting : 30 gm

Ingredients forstuffing

Sattu : 3/4 cup
Chopped Onion : 1 tbsp
Chopped Ginger : 1 inch
Chopped Garlic : ½ tspn
Ajwain : ¼ tspn

To Fry

Vegetable Oil

Method

• In a bowl take the atta, salt and add 1 spoon of melted ghee. Rub mixture
with both hands gently till it becomes crumbly in texture.

• Now start to add warm water little by little and keep on mixing and
kneading the dough till it becomes soft.

• Leave for 10 minutes covered with a wet cloth.
• Meanwhile, make the stuffing. Take all the ingredients for stuffing in a bowl and mix nicely.
• Now divide the dough in equal round balls.
• Make a round in the center and put the sattu mixture and seal completely.
• Flatten the stuffed balls under palms with a greased hand.
• Put it in hot oil and fry till golden brown.
• Take out, drain and serve with chutney.

Khajuri

A modern variation of “thekua” where
the whole wheat atta is replaced with
refined flour. This is more crispier than
thekuas.

Ingredients

Refined Flour : 250 gms
Sugar : 150 gms
Ghee : 1 tablespoon
Saunf : ½ tspn
Diced khajur(dates) : 2 tbsp
Water : 1 cup
Oil : to fry

Method

• Dissolve sugar in water and keep aside.( I don’t dissolve the sugar fully.
This way you get sugar on top of khajuri and it makes it even more delicious).

• Mix flour and ghee and rub it (moin) between palms. This helps to shorten the fat
and make the product “khasta”.

• Add saunf and khajur and mix well.
• Now make a well in the centre and put the sugar water. Mix nicely to make a dough.

The dough should neither be too soft nor to dry.
• Portion the dough in equal quantities and roll with palms to make balls.
• Flatten it under palms.
• Heat oil in kadai to moderate. Drop in the khajuri one by one.
• Reduce the heat and cook on low flame, turning it from time to time.
• Drain on absorbent paper and let it cool.
• Store in an airtight jar.

Aamish



Champaran Ahuna Chicken

Just a signature dish. You might forget all the different varieties of chicken served in restau-
rants if you are lucky enough to taste this dish.
The uniqueness of this dish lies in the way it is cooked in a sealed earthenware pot (mitti ka
bartan) and use of whole garlic bulbs which after being cooked can be easily mashed up and
eaten along with rice or roti.
The best way is to cook over wood/cow dung fire or charcoal. If this is not possible our cooking
gas used in homes is also good enough.
No water is used and the chicken gets cooked by the steam absorbing that earthy flavor from
the earthenware pot. Use equal quantity of chicken and onion.

Ingredients

Chicken : 500 gm
Sliced Onion : 500 gm
Whole Red Chilli : 3-4 no
Whole Green Chilli : 3-4 no
Garlic Bulb : 2 no
Ginger Garlic Paste : 1 full tspn
Whole Black Pepper : 4 no
Fennel seed (Saunf) : ½ tspn
Green Cardamom : 2-3 no
Black Cardamom : 2 no
Cinnamon (Dalchini) : ½ inch
Cloves : 3 no
Kashmiri Mirch Powder : 1 tspn
Turmeric Powder : ½ tspn
Coriander Powder : 1 tspn
Cumin Powder : ½ tspn
Garam Masala Powder : ½ tspn
Mustard Oil : ½ cup
Melted Ghee : 1 tbsp
Salt : to taste
Atta Dough : 200 gm

Method

• Mix all the ingredients together except the mustard oil, ghee and dough.
• Heat the pot and add mustard oil and ghee.
• Transfer the mixed chicken to the pot and continue cooking for 8-10 minutes stirring occasionally.
• Now cover the mouth of the pot and seal it with dough.
• Reduce the flame to minimum and let it cook for 40-45 minutes.
• Break the seal and check for the chicken.
• Serve hot with rice or roti.

Fish Pakora

Ingredients For Batter
To Marinate : 8 no : 4 tbsp
: ½ tspn : 2 tbsp
: ½ tspn Besan : a pinch
Rohu pieces : ½ tspn Rice Flour : a pinch
Turmeric Powder Ajwain : a pinch
Red Chilli Powder : to deep fry Kalonji : ½ tspn
Ginger Garlic Paste Turmeric Powder : to tastelemon
Red Chilli Powder : ½ tspn
To Fry Salt
Salt

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 For Cooking

To Marinate Chopped Onion : 300 gm
Chopped Tomato : 100 gm
Bayleaf : 2 no
Mutton : 500 gm Whole Cumin : ½ tspn
Ginger Garlic Paste : ½ tbsp
Beaten Yogurt (dahi) : 100 gm Whole Red Chilli : 3 pcs
Black Cardamom ; 2 no
Turmeric Powder : 1 tspn Cinnamon : ½ inch
Mustard Oil : 2 tbsp
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.