mithila food recipe

Tisi(Linseed or flaxseed) ke Sanna

2011-07-21T02:11:00.000-07:00

Flax Seed is used throughout the world for food, medicine, and fiber to make clothes, and many other consumer goods products. Historically, flaxseed has been to treat a number of other conditions as well. Being a source of low-chain Omega-3 fatty acids, it offers a myriad of health benefits through supplementation. Recent research indicates that flaxseed may have the ability to reduce blood pressure, lower level of harmful cholesterol, offer both estrogen-like and anti-estrogenic effects, and is being studied for its ability to protect against cancer.

The earthy taste of Tisi (Linseed or Brown Flax) has captivated the taste buds of all and sundry in North Bihar for centuries. The seeds are directly consumed or most often used for extracting linseed oil.

Material Required (Serving 4-5 persons)

Tisi (linseed/flaxseed) seeds – 100 gms

Onion – 1 bulb

Mustard Oil – 50 Gms

Hing (Asafoetida) – 1 pinch

Salt to taste

Preparation Steps:

1. Take the tisi seeds in a frying pan. Lit the stove and dry-fry for 15 minutes.

2. Allow the seeds to cool and grind the seeds to form a powder.

3. Peel and cut the onion into small pieces.

4. Add mustard oil to tisi powder along with a pinch of hing and onion pieces.

5. The mixture should then be dough properly.

The preparation is ready for consumption.

Things to Take Care of:

1. Tisi seeds should be dry fried without addition of any oil.

2. Dry frying should be continued till the aroma of earthen aroma is felt. Don’t let it burn.

Batkar

2009-07-18T02:29:00.000-07:00

Batkar is one of the most nutritious curry preparations in Mithila food. It is prepared out of green peas and contains all the nutritious elements of green peas. This curry is generally prepared after the day long fast to supplement nutrition lost due to fasting specially during the festival of Shivratri .

Material required (serving 2-3 persons):

Green Peas legumes: 250 Gms
Mustard Oil: 50 Gms
Ghee-1-2 teaspoon
Sugar-1/4 teaspoon
Salt – 1 tablespoon
Jeera – ½ teaspoon
Hing (Asfoetida) - 1pinch
Jeera powder – 1 teaspoon
Dhania powder – 1 teaspoon
Garam masala – ½ teaspoon

Preparation Steps:

1. Peel the green peas and keep the peas aside.
2.Grind the peas in a grinder.
3.Add some mustard oil on a deep pan and let it warm. Add pinch of hing and jeera to it.
4.Add the peas paste and fry it for 2-3 minutes
5.Add pinch of jeera and dhania powders and add about a cup of water to the mix.
6.Let the mix cook for 7-8 minutes till it starts forming bubbles.
7.Add ½ teaspoon of garam masala and mix properly.
8.Take a separate pan, add ghee and let it be warm. Now add a pinch of hing, jeera and sugar one by one. When its done put it in the above prepared curry.

This peas curry is ready to savor. It tastes great with malpua.

Things to take care of:

1. Traditionally, the peas were ground using stone mortar. Do not grind the paste too fine when using modern grinders
2. Fry the peas paste in oil with hing and jeera to ensure no foul smell of pea’s remains.

Marua(Raagi Flour) ke Roti

2009-06-20T05:35:00.000-07:00

Raagi is well known as Marua in northern Bihar. The flour is of black color and mainly eaten by labouring farmers in the villages due to it’s higher nutritional contents and slow digestive qualities. It has high levels of dietary fibres and is considered perfect for cleansing the digestive system. This is mandatory to prepare Marua rotis on "Jeetiya" day in Mithila region and almost all the parts in northern Bihar.

Material Required (Serving 2-3 people)

1. Raagi Flour – 500 gms

2. Ghee – 100 Grams

Preparation Steps:

1. Take some water (about 2 cups) in a vessel and let it warm.
2. Keep adding raagi flour to it with continuous mixing to avoid lump formation.
3. Keep mixing till the dough is ready with the water no longer visible.
4. Make small balls of approximately palm size from the dough in the warm condition.
5. Now roll the rotis using a flat plate and rolling pin of the size of pancake – use dry flour to avoid sticking
6. Place a flat pan on stove and let it warm for sometime.
7. Place the rolled rotis on it and warm both sides for approximately 2-3 mintues each.
8. Add 2 spoonful of ghee on the periphery of the rotis and turn it both sides.
This roti is ready to be served. Similarly, the above ingredients would be sufficient to make about 12-15 rotis. Serve when still hot.

Things to Take Care of:1. Start with sufficient amount of water but not too much of it as it will make the dough too thin.
2. Keep mixing the raagi flour properly to avoid any lumps.
3. Use dry flour in right quantity while rolling to avoid sticking to the flat plate.
4. Place raw roti on the pan only after warming.
6.Keep turning the rotis, else the side my turn black.

Stuffed Rice Roti

2009-05-16T19:15:00.000-07:00

This is a variant of the normal stuffed parantha buth this time the base flour is of rice. Thereby, making the preparation much softer than the wheat flour variety.

Material Required (for 2-3 people)

Rice Flour – ½ Kgs
Moong Dal – 250 Gms
Turmeric – ½ Teaspoon
Salt – To Taste
Ghee – 100 Gms
Mustard Oil – 2 Teaspoon
Jeera – ½ Teaspoon
Hing(Asfoetida) – 1 Pinch

Preparation Steps:

1. Fry moong dal till it turns golden in color – remove and wash properly
2. Add salt and turmeric to daal and place it in a pressure cooker. Add just sufficient water to cook it. Pressure cook it for 10-12 minutes
3. Take a saucepan. Add a little mustard oil to it. Let it warm and then add jeera and hing.
4. Add the daal paste prepared in the pressure cooker and fry for 3-4 minutes. Allow it to cool
5. Take a deep vessel with water in it. Let the water start boiling. Add rice flour with continuous stirring. Continue till the dough is prepared. Allow it to cool
6. Prepare rice dough ball of approximately palm size.
7. Make a depression in the middile of the ball and fill it with the daal paste prepared above. Close it back properly.
8. Roll round rotis from the filled rice balls.
9. Use the flat pan to bake the rotis and add ½ teaspoon of ghee on each side of the roti.
The roti is now prepared to be served.

Things to Take Care of:

1. Do no fry the daal for longer duration, else it will bring a burnt taste
2. Water should be just sufficient to cook the daal and at the same time not to make the preparation too watery
3. Do not take too much water in the deep vessel. Add rice flour continuously and not at the same time – else lumps might form in the dough

Neem Bhatta

2009-01-31T01:11:00.000-08:00

Neem Bhatta is a preparation of aubergine and neem leaves before the summer peaks in North India. It is said to purify the blood and prevent common summer maladies like Heat Stroke etc. At least one meal consisting of this preparation is mandatory in Mithila homes as a natural preventive measure against the extreme heat waves.

Material Required (for 4-5 people)

1. Aubergines – 1 Big Piece
2. Hing(Asfoetida) – 1 Pinch
3. Panchforan(an assortment of 5 essential spice seeds,viz, saunf, mustard seeds, black jeera, ajwain and methi) – 1 teaspoonful
4. Neem Leaves( Fresh and Small) – 3-4
5. Mustard Oil – 50 Gms
6. Salt – To Taste
7. Turmeric – 1 Teaspoon

Preparation Steps:

1. Wash and cut aubergine into smaller cubes and keep it aside.
2. Take a frying pan and place it on the stove. Add mustard oil to it and let it warm.
3. Add panchforan to the mustard oil followed by adding Hing.
4. Add neem leaves and then the aubergine cubes.
5. Add salt and turmeric as per taste and fry the preparation for sometime.
The preparation is ready in about 12-15 minutes to serve.

Things to Take Care of:

1. The preparation should be fried properly to the extent that mixing is uniform.
2. Choose only fresh and small Neem leaves – remember that Neem leaves are quite bitter!

Anarsa

2009-01-25T01:56:00.000-08:00

This has nothing to do with Anar or pomegranate but is made out of rice flour and hardened milk ( or khoa). This foodstuff is once of the Indian cookies without any modern preservatives and can be stored for 3-4 weeks if proper care is taken to keep out moisture.

Material Required (for 20 pieces):

Raw Rice – 250 Gms
Hardened Milk(Khoa) – 100 Gms
Sugar – 100 Gms
Cardamom – 2-3 flowers
Ghee – 250 Gms
Poppy Seeds (Posta in Hindi) – 50 Gms

Preparation Steps:

1. Wash the raw rice and keep aside to soak off all water for about 45 minutes.
Grind the raw rice.
2. Take a deep frying vessel and put sugar in approximately 1 cup of water. Switch the stove on.
3. Add Khoa and powdered cardamom to the mix and stir properly.
4. Add the powdered rice to the liquid after about 5-7 minutes with continuous mixing. At the end of mixing, the dough is prepared.
5. Wash the poppy seeds and spread on a flat tray.
6. Prepare tablets from the rice dough of about palm size and touch the tablets to the poppy seeds for uniform distribution.
7. Take a frying pan and let it simmer after adding ghee.
8. Deep fry the tablets without turning it upside down. After about 5-7 minutes take it off the frying vessel, soak off the extra ghee and Anarsa is ready to savour.

Things to Take Care of:

1. Grinding the raw rice in hand grinder produces the traditional effect but modern day food processing is OK.
2. Add just enough water so that the dough doesn’t come out to be too thin or thick. In case it is too thin, add some extra rice powder.
3. Apply poppy seeds only on one faceof the tablet.
4. Do not deep fry on high flame.

Bhatbar(Fried Aubergine Slices)

2008-11-13T13:49:00.000-08:00

The fried slices of vegetables are quote popular in the Mithila region and the other popular dish besides the Kadima ke Chakka is Bhatbar. These are slices of aubergine/brinjal fried In mustard oil.

Material Required (Serving 3-4 people)

1. Aubergine(Brinjal) – 1 Full Big Piece
2. Rice Flour – 75 Gms
3. Besan(Gram Flour) – 50 Gms
4. Turmeric – ½ Teaspoonful
5. Salt – To taste
6. Mustard Oil – 100 Gms

Preparation Steps:

1. Cut circular slices of the brinjal – wash and keep it aside.
2. Mix the rice flour, besan by adding sufficient water. Add turmeric and salt to taste.
3. Take a frying pan and pour mustard oil in it. Let it heat for sometime.
4. Take brinjal slices one by one and dip it properly in the rice and besan paste.
5. Fry the coated brinjal slices in oil till a begins getting a reddish tinge.
6. Repeat the frying process for all the slices.
Thus the slices are ready to eat even in the hot condition and taste great!

Things to Take Care of:

1. Make the rice flour and besan paste sufficiently thick else it will be difficult to cover the slices while frying.

Kadima Ke Chakka(Fried Pumpkin Slices)

2008-11-09T00:45:00.000-08:00

Kadima or Pumpkin is widely used in Mithila vegetables. One of the instant varieties is the fried slices of pumpkin. These are quite tasty and very close to Japanese “Tempura”.

Material Required (Serving 3-4 people)

1. Kadima(or Yellow Pumpkin) – 250 Gms
2. Rice Flour – 75 Gms
3. Besan(Gram Flour) – 50 Gms
4. Turmeric – ½ Teaspoonful
5. Salt – To taste
6. Mustard Oil – 100 Gms

Preparation Steps:

1. Shave the outer thick skin of the yellow pumpkin and cut it into slices of about half the palm’s size – wash and keep it aside.
2. Mix the rice flour, besan by adding sufficient water. Add turmeric and salt to taste.
3. Take a frying pan and pour mustard oil in it. Let it heat for sometime.
4. Take pumpkin slices one by one and dip it properly in the rice and besan paste.
5. Fry the coated pumpkin slices in oil till it begins getting a reddish tinge.
6. Repeat the frying process for all the slices.
Thus the slices are ready to eat even in the hot condition and taste great!

Things to Take Care of:

1. Make the rice flour and besan paste sufficiently thick else it will be difficult to cover the slices while frying.

Erkaunch ke Jhor

2008-09-16T10:45:00.000-07:00

Erkaunch is also known as Taro leaves in English. These large sized leaves are seldom found near stagnant water in warm tropical climate. Hence, fresh leaves are likely to be found mostly during the Indian monsoon season, i.e., June to September. Other parts of the Taro plant are also used as vegetables in other parts of India. Due to it’s shape, it is also known as “Elephant’s ear”. Typical of leaf vegetables, taro leaves are rich in vitamins and minerals. Due to oxalic acid content, the taste is quite acidic and if not prepared properly, the whole effort might go a waste.

Material Required (Serving 3-4 people)

Fresh Taro Leaves – 12-15 Pieces
Gram Flour – 250 Gms
Mustard Oil – 200 Gms
Mustard Seeds – 1 Tablespoonful
Jeera powder – 1 Teaspoonful
Coriander powder – 1 teaspoonful
Salt – to Taste
Sun Dried Mango (or Aamil in Hindi) – 4-5 pieces
Turmeric – 1 Teaspoonsful
Hinge (Asfoetida) – 1 Pinch
Panchforan (an assortment of 5 essential spice seeds,viz, saunf, mustard seeds, black jeera, ajwain and methi) – 1 teaspoonful

Preparation Steps:

1. Wash Taro leaves properly and remove stem from leaves.
2. Prepare a thick paste of gram flour by mixing it in water. Add a pinch of hing in it.
3. Take three Taro leaves and arrange them in a row with approximately 25% overlap over one another.
4. Apply gram flour paste so that there is proper binding of theTaro leaves.
5. Repeat the above two steps and make 3 to 4 levels one over the other.
6. Roll it into cylindrical form and cut it into smaller circular plates of approximately quarter inch width. Keep it aside for 30 minutes and let the gram flour paste dry.
7. Place the fryingpan on stove and let it warm. Add mustard oil and let it warm.
8. Deep fry all the circular plates which will take about 7-8 minutes. Empty the frying pan and keep the circular plates aside.
9. Place the frying pan back on the stove and add some panchforan and a pinch of hing in the warm mustard oil.
10. Add coriander power, jeera powder and fry for 2 minutes. Add mustard seeds and stir thoroughly. Add 2 cups of water and mix it thoroughly.
11. Now add the deep fried circular plates to the spicy mix and add the dried mango to the mix.
12. Cook it for another 1-2 minutes and the delicious vegetable preparation is ready to serve with steamed rice.

Things to Take Care of:

1. Pick only larger sized Taro leaves.
2. Carefully prepare a thick paste of gram flour, else it might flow off the leaves.
3. Apply gram flour so that there is proper binding of the leaves.
4. Take care that while deep frying, the leaves shouldn’t burn.
5. Make sure sufficient water is poured before deep fried plates are added as the propensity to absord water is quite high.

Aam ke Chutney

2008-09-11T08:54:00.000-07:00

According to Mithila folklore, mangoes and tobacco are so captivating that a user can never quit the usage once they have tasted it. A number of varieties are grown in the Mithila region just like any other part of the country. The fruit bearing trees generally yield once in two years and are hand-picked just before the rainy season sets in. Generally, the chutney or the mango pickles are made of first fruits of the season and are unripe. Both sun-dried varieties and cooked varieties are made with the sun-dried varieties preserved over at least a year. The chutney is to be consumed quickly as sweeteners used in the preparation might lead to fermentation.

Material Required (Serving 5-7 people)

1. Green Unripe Mangoes (small) – 2 Pieces
2. Jaggery – 100 Gms
3. Saunf – 1 Teaspoonful

Preparation Steps:
1. Shave the outer layer of raw mangoes.
2. Cut the mangoes into smaller pieces – separate out the inner had seed, wash and keep aside.
3. Take a frying pan and place it on stove.Fry the saunf for a few minutes until a fresh aroma emanates.
4. Put the cut mango pieces on the frying pan and roast it for sometime.
5. Add water to the mix and cover the frying pan – Let it remain covered for next 8-10 minutes.
6. Add jaggery pieces to the mix and keep stirring until the mango pieces have softened.
7. Switch the stove off and let it cool.
The sweet mango chutney is ready.

Things to Take Care of:
1. Process the inner seed as well. It becomes quite succulent on proper processing.
2. After adding jaggery, let it warm for sufficient time to allow jaggery to impinge on the mango.

Patharchur(Coleus) taral

2008-09-11T08:49:00.000-07:00

Coleus is known as Pashan Bhed in ancient Sanskrit language and as Patharchur in the Hindi language. Other local names as Garmai(Gujrati), Makandiberu(Kannada) and Marundu Kurkan(Tamil) are also well known. The thick and juicy leaves of this medicinal plant has been savored for ages in the Mithila region. It is quite hardy plant and can be easily grown in pots at home requiring little or no upkeep. The leaves are bigger and juicier in sandy soil and warm climate. The leaves are said to cure intestinal disorders. The strong aroma of the plant leaves the surrounding refreshing. The leaves have a latent sour taste and appreciated by only the connoisseurs.

Material Required (Serving 2-3 persons)

1. Young Leaves of Pathrachur – 18-20
2. Raw Rice – 3-4 tablespoonful
3. Salt – 1 pinch
4. Turmeric – 1 pinch
5. Refined Vegetable Oil – 50 Gms

Preparation Steps:
1. Soak raw rice in water and leave it overnight.
2. Traditionally this rice was converted to paste form using a hand grinder but in modern days a mixie can be used.
3. Add salt to taste. Add turmeric and mix properly.
4. Place a frying pan on stove and let it warm. Pour refined vegetable oil and let it warm.
5. Take 2 leaves together and dip it fully in the rice paste.
6. Place the leaves coated with rice paste in oil and let it fry.
7. Let is fry for 4-5 minutes and drain the oil.
8. Repeat the same for the remaining leaves and the crip fried pathrchur leaves are ready for dinner.

Things to Take Care of:
1. Pick patharchur leaves closer from the root to ensure only the young leaves are processed
2. Make the rice paste just enough thick so that it is less problematic in frying.
3. Let the extra rice paste drip before frying the leaves in oil.

Aloo Biriya ke Jhor

2008-09-01T19:30:00.000-07:00

Biriya is an ancient way of preserving food and use the aroma even in off-season. This has been practiced in Mithila region since time immemorial and Biriya made out of leaves from Chana (chickpea of the leguminasae family) top scores in the preserved varieties. These biriyas can easily be stored for 3 to 4 months in the extreme weather conditions of Mithila subject to keeping the moisture away. This art was developed much before the modern preservation technologies came to fore.

Aloo Biriya curry is a vegetarian equivalent of the traditional fish preparation in Mithila region.

Material Required (Serving 2-3 people)

Biriya – 5-6 pieces
Potato – 3-4 large ones
Hing(Asfoetida) – 1 pinch
Jeera – 1 teaspoonful
Refined Oil – 50 Gms
Mustard Seads – 1 Tablespoon
Tomato – 1 Number
Salt – 1 Tablespoon

Preparation Steps: 1. Shave the potato and cut into 4-6 pieces of each bulb – Wash and keep it aside
2. Soak the mustard seeds in water and leave it overnight – Grind it in mixie to form a paste
Place the vessel on a stove and let it warm.
3. Add refined oil and let it warm- add Hing (asfoetida) and later 1 teaspoonful of jeera in oil.
Put Biriya and potato pieces in the vessel. Add salt and mix it properly. Cover the vessel and keep storring every 2-3 minutes. Keep it covered for at least 8-10 minutes.Remove the cover and fry it for another 4-5 minutes.
4. Add mustard paste and fry for another 3-4 minutes
5. Add cut pieces of tomato and let it lose form.Add water just to cover the whole mix – mix it once again and cover it.
6. Let the mixture simmer for another 2-3 minutes.
The curry is ready to be taken along with steamed rice or roti alike.

Things to Take Care of:
1. Select biriyas which are free from fungus.
2. Make sure no water remain in the vessel before adding oil
3. The Biriya should be fried properly to retain the original aroma and provide crispiness.

Kadima ke Halwa

2008-08-27T19:25:00.000-07:00

This preparation goes well with the softness of the rice rotis. Kadima (orange colored pumpkin) with is sweetish taste is prepared along with spices to get the desired taste. The smack of mustard oil topping it makes it delicious and craved by even who usually don’t enjoy the sweetish taste of pumpkin.

Material Required (Serving 2-3 people)

Orange Pumpkin (or Kadima in Hindi) – 1 Kg
Mustard Oil – 50 Grams
Panchforan(an assortment of 5 essential spice seeds,viz, saunf, mustard seeds, jeera, ajwain and hing) – 1 teaspoonful
Salt – 1 Tablespoon
Mustard Oil – 1 Tablespoon

Preparation Steps: 1. Cut the pumpkin in smaller parts and shave the outer thick layer.
2. Cut them into smaller cubes after removing the central hairy region containing seeds
3. Wash them properly and keep aside.
4. Put a cooking pan on stove and let it warm.
5. Add approximately 50 Gms of mustard oil in the pan.
6. Check whether it is sufficiently warm by adding panchforan which should erupt.
7. Add the pumpkin cubes and add salt to it.
8. Let the pumpkin simmer for about 12-15 minutes.
9. Mash the pumpkin while still while mixing it thoroughly.Switch off the stove and let it cool.
10.When sufficiently cool, add a tablespoon of mustard oil for tanginess.
The preparation is ready to savor.

Things to Take Care of:
1. Size of the pumpkin cubes doesn’t matter as it will be mashed later.
2. Mashing should be done properly ensuring that no lumps remain in the mix.

Chaur ke Roti

2008-08-07T00:36:00.000-07:00

This is Indian bread made out of rice flour and quite common in parts of Northern Bihar specially in the region of Mithila. The preparation of dough differs in Mithila region from the rest and softness of the rotis is guaranteed in this version. It is a common breakfast item which even if taken in large quantity is light on the stomach.

Material Required (Serving 2-3 people)

Rice Flour – 300 gms
Ghee – 50 Grams

Preparation Steps:
1. Take some water (about 2 cups) in a vessel and let it warm.
2. Keep adding rice flour to it with continuous mixing to avoid lump formation.
3. Keep mixing till the dough is ready with the water no longer visible.
4. Make small balls of approximately palm size from the dough in the warm condition.
5. Now roll the rotis using a flat plate and rolling pin of the size of pancake – use dry flour to avoid sticking
6. Place a flat pan on stove and let it warm for sometime.
7. Place the rolled rotis on it and warm both sides for approximately 2-3 mintues each.
8. Add a spoonful of ghee on the periphery of the rotis and turn it both sides.
This roti is ready to be served. Similarly, the above ingredients would be sufficient to make about 12-15 rotis. Serve when still hot.

Things to Take Care of:
1. Start with sufficient amount of water but not too much of it as it will make the dough too thin.
2. Keep mixing the rice flour properly to avoid any lumps.
3. Use dry flour in right quantity while rolling to avoid sticking to the flat plate.
4. Place raw roti on the pan only after warming.
5. Keep turning the rotis, else the side my turn black.

Sajmain Tisi(Linseed) ke tarkari

2008-07-29T00:07:00.000-07:00

The earthy taste of Tisi(linseed) has captivated the taste buds of all and sundry in North Bihar for centuries. Tisi is widepreadly cultivated in Bihar and available over the counter in grocery stores or the weekly “haat” as per Indian rural customs. Not sure about the health benefits of consuming tisi but the taste is simply bind you with it for life. The tisi seeds are sun dried over a long period and then powdered in hand grinders to retain the original taste and aroma in common village households.

Material Required (Serving 4-5 persons)

Tisi(linseed) powder – 100 gms
Sajmain(popularly known as kaddu or pumpkin) – 1 Kg
Mustard Oil – 50 Gms
Panchforan(an assortment of 5 essential spice seeds,viz, saunf, mustard seeds, mangrail, ajwain and methi) – 1 teaspoonful
Hing - 1 pinch
Salt to taste

Preparation Steps:
1. The pumpkin is peeled to remove it outer thick cover and cut into cubes.
2. Put a vessel on gas stove and let it warm.
3. Once it is warm pour the mustard oil in it and let it warm for sometime.
4. Add panchforan to the warm oil after adding hing and see that it erupts properly.
5. Add pumpkin cubes and salt to taste(about 2 tea-spoonful).
6. Keep stirring till it shrinks and losing it’s water.
7. Add previusly fried Tisi powder to it and mix properly.
8. Cool the preparation and add one tea-spoonful of mustard oil to get that extra tanginess.

Things to Take Care of:
1. Use pumpkin(kaddu) which has least seeds inside. Although this comes from experience but select the thinnest one and you have made the right choice.
2. Let the oil warm properly and confirm by seeing that the panchforan erupts like a mini-volcano

Bagiya

2008-07-22T00:06:00.000-07:00

Succulent “Bagiya” is a delicacy prepared during a newborn child’s first winter, namely “pusauth” by Maithil brahimns. It is a simple preparation consisting of doughed rice with warm jaggery inside. It is real treat in cold winter nights in North Bihar. It is prepared in both the steamed and the fried varieties. The preparation of the steamed variety is discussed below.

Material Required (Serving 4-5 people)

Rice Flour – 4 cups
Jaggery – 500 Grams

Preparation Steps:
1. Take some water (about 2 cups) in a vessel and let it warm.
2. Keep adding rice flour to it with continuous mixing to avoid lump formation.
3. Keep mixing till the dough is ready with the water no longer visible.
4. Make small balls of approximately palm size from the dough in the warm condition.
5. Add bits of jaggery(about 1 Tablespoon) in the mid of these balls.
6. Reconfigure the balls to a rhombus shape by hand.
7. Repeat the above steps for other 8-10 pieces and place it warm water.
8. Steam it for sometime and the succulent “Bagiya” is ready to savour.

Things to Take Care of:
1. Start with sufficient amount of water but not too much of it as it will make the dough too thin.
2. Keep mixing the rice flour properly to avoid any lumps.

Malpua

2008-07-10T05:45:00.000-07:00

Although different versions of Malpua is found in homes and sweet shops all across India but genuine Malpua is Mithila Cuisine. This is of dry variety where the sugar is added to the batter itself instead of soaking it separately in sugar syrup. The Jatakas (legends on the Buddha’s previous lives) mention pua (prepared from the mixture of powdered rice, milk, sugar, ghee, or clarified butter, and honey), besides pitta (rice cake), khajjaka (also known as khaja), palala (modern day tilkuta made from pounded tila, or sesame seeds).

Material Required (Serving 4-5 people)

Maida(Refined Wheat) – 2 Cups
Milk – About 1 cup to make the batter
Sugar – 4 Tablespoons
Banana (Ripe) – 1 Number
Saunf – 1 Teaspoon
Cardamom – 3-4 Pieces
Dry Fruit (Dry coconut,Dry dates, raisins, almond and cashew-All grated together) – 2 Tablespoon

Preparation Steps: 1.Make a smooth batter with Maida, banana pulp, milk, cardamom pods and powder, whole saunf, sugar, milk and water.
2. Beat well with your hands till the batter becomes light and fluffy.
3. Add the grated dry fruits in the batter and mix thoroughly
4. Cover and leave aside for an hour or more for a bit of fermentation.
5. Now whip well with your hands, adding water if required, to get a smooth batter of pouring consistency,
6. Deep-fry in pure ghee till it begins turning brown, soft and cooked.
Take out the fried pua , drain excess ghee. Deep fry other pancakes as well and it is ready to be served.

Things to take care of:

1.Prepare the batter carefully. It should have enough fuildity but at the same time should be thick enough to set.
2. Start deep frying only after the ghee is completely warmed up. Test this by placing a pinch of batter and see whether it fries with a deep hissing sound.
3. Do not overfry, else all the effort put will go a waste.

Makhana Paagal (Sugar coated Makhana)

2008-06-13T06:54:00.000-07:00

This is the easiest snack preparation I have ever come across. All zero-size freaks will love this preparation. It is extremely lightweight and a favorite among children and older people alike. It can be stored in containers without the problem of decaying.

Material Required:

Makhana (Gorgon Nuts): 100 Gms
Sugar: 4-5 Tablespoon
Ghee (Indian Butter) – 2 Tablespoon

Preparation Steps:
1.Put the frying pan on stove and put all the makhana on the frying pan.
2. Stir Makhana for about 7-10 minutes.
3. Sprinkle 4-5 tablespoon of sugar on it.
4. Stir it continuously using a wooden spatula
5. Take it off the stove in the next 2 minutes.

Once cooled, this preparation is ready to be transferred to an air tight container and can be had anytime.

Things to Take Care of:

1. Select only the white nuts
2. Make sure Makhana is fried crispy before sprinkling sugar3. Take care not to let sugar sprinkled burn and turn brownish

Sabudana Ke Poori

2008-06-13T01:46:00.000-07:00

This is one of snack preparation which is prepared by women in the Mithila region on their day of observance of salt free diet. Subadana or Pearl Sago are small whitish beads having a cooling effect on the stomach.It is also known as sabudana vada in other places in India but this one contains absolutely no spices and considered pure as pure Hindu ritual standards. It tastes great with a pinch of salt added in the dough on other occasions.

Material required (serving minimum 2 people):

Sabudana(or pearl sago) : 200 Gms
Potato : 250 Gms
Pinch of Salt
Vegetable Oil: 250 Gms

Preparation:

1.Boil the potato in a pressure cooker for 10 minutes and peel it. Keep it separate.
2. Soak sabudana in water for about 30 minutes.
3. Soak the water out and dough it with the mashed potatoes.
4. Add a pinch of salt to the dough and mix it evenly.
5. Prepare balls of the dough of about palm size and press it both sides to make flat.
6. Put oil in steel vessel and heat it. When the oil is sufficiently hot, put the doughed tablets in oil and deep fry it which should take approximately 5-7 minutes.
7. When the tablets begin getting a reddish tint, remove it from the vessel

The hot sabudana ka poori is ready to serve. It tastes great with a smack of ketch-up too!!!

Things to take care of:

1. Dough the potato and sabudana evenly.
2. Do not leave lumps of potato in the dough
3. Add the dough tablets in oil when it is sufficiently hot- this can be tested by adding a small piece of the dough which should fry properly

Makhana ke Kheer

2008-06-10T18:56:00.000-07:00

Makhana (Gorgon Nuts) is known as “Food of Gods” to the Maithil population in Northern Bihar. It is a fat free organic food and light weight on stomach. A popular food preparation is the preparation of Makhana ka kheer on religious occasions or even otherwise. The kernel of this nut is grown extensively in the Darbhanga region of Bihar in ponds owned by households or on the larger scale in the village ponds owned by the community.

Material Required (Serving 2-3 people)

Makhana(Be careful to select only the white nuts): 50 Gms
Milk: 1.25 Liters
Sugar: 5 Tablespoon
Cashew: 4-5 nuts
Kishmish(Raisin): 10-12
Cardamom – 2 pieces

Preparation Steps:
a>Take a frying pan and let it warm over the stove.
b>Once warm put all the makhana nuts on the pan and stir with a wooden spatula for approximately 10 minutes.
c>Powder the warm nuts to a semi-fine shape.
d>Boil the milk and add the makhana powder in warm milk- stir gently.
e>Add grated cashew and powdered cardamom and keep stirring for about 30 minutes.
f>Allow the volume to reduce to about 2/3rd of the original volume.
g>Add kishmish and stir for another 5 minutes.
h>Switch off the stove and add 5 tablespoon of sugar – mix it thoroughly.
Allow it to cool and place it in the refrigerator.

The preparation is ready to serve after approximately half hour of cooling.

Things to Take care of:

a> Do not to burn the makhana nuts when frying.
b> Don’t powder the makhana to very fine form else it won’t be visible in the preparation.
c> Keep stirring the mixture in milk continuosly