Bihari lunch

Name: Bihari lunch
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Arhar ki tadka dal:; 1 cup Arhar dal/toor dal -; 2.5 cup Water; to taste Salt; 1/4 tsp Turmeric powder; For tempering:; 1 Finely chopped onion; 1 Finely chopped tomato; 1/4 tsp Finely chopped ginger; 1/4 tsp Finely chopped green chilli; 2 tbsp Finely chopped coriander leaves; 1/2 tsp Red chilli powder; 1/4 tsp Cumin seeds; 1/4 tsp Asafoetida; 2 tbsp Clarified butter; 1 tbsp Coriander leaves; For Aloo baingan ki subji:; 1 Aloo/potato; 2 Baingan /eggplant; 1 tsp Red chilli powder; 1 tsp Turmeric powder; 1 tsp Garlic paste; 1/2 tsp Panchphoran; 1 pinch Asafoetida; to taste Salt; 2 tbsp Oil; 1 Tomato; Handful Chopped coriander leaves for garnish; For Aloo gobi our matar ki subji:; 1/2 kg Cauliflower or gobi - florets

Mukti Sahay @muktivijay_203

#week2of5, tadka wali arhar ki dal chawal , chapati, puri, baingan ki subji,aloo gobi ki subji aloo tamator ki subji, hara,dhania ki chutney, imli ka metha achaar, salad,,papad our rasgulla

Mukti Sahay @muktivijay_203

#week2of5, tadka wali arhar ki dal chawal , chapati, puri, baingan ki subji,aloo gobi ki subji aloo tamator ki subji, hara,dhania ki chutney, imli ka metha achaar, salad,,papad our rasgulla

Saved

Ingredients

60 mins

2 servings

ForArhar ki tadka dal:
1 cupArhar dal/toor dal -
2.5 cupWater
to tasteSalt
1/4 tspTurmeric powder
For tempering:
1Finely chopped onion
1 Finely chopped tomato
1/4 tspFinely chopped ginger
1/4 tspFinely chopped green chilli
2 tbspFinely chopped coriander leaves
1/2 tspRed chilli powder
1/4 tspCumin seeds
1/4 tspAsafoetida
2 tbspClarified butter
1 tbspCoriander leaves
ForAloo baingan ki subji:
1Aloo/potato
2Baingan /eggplant
1 tspRed chilli powder
1 tspTurmeric powder
1 tspGarlic paste
1/2 tspPanchphoran
1 pinchAsafoetida
to tasteSalt
2 tbspOil
1Tomato
Handful Chopped coriander leaves for garnish
ForAloo gobi our matar ki subji:
1/2 kgCauliflower or gobi - florets
6Potato or aloo
1Chopped onion
2Chopped green chillies
1/2 tspTurmeric powder
1 tspCoriander powder
1 tspRed chilli powder
1 tspGinger garlic paste
1Chopped tomato
2 tbspOil
1 pinchCumin seeds
1 pinchGaram masala
to tasteSalt
1 tbspChopped coriander leaves
Foraloo tamator ki subji;
4Medium sized potatoes
2Chopped tomatoes
1 tspRed chilli powder
1/2 tspTurmeric powder
1 tspMustard seeds
1/2 tspCumin seeds
3-4Garlic cloves
1/4 tspFenugreek seeds
to tasteSalt
2 tbspOil
1 tbspCoriander leaves
ForAloo ka pakora:
4Potatoes
1/2 cupGram flour
1/2 cupRice flour
1_2 tspRed chilli powder
1/2 tspTurmeric powder
to tasteSalt
As requiredOil - for frying
As per taste green coriander chutney
1 bowlChopped green garlic
1/2 bowlChopped coriander leaves
4-5Chopped green chillies
1 tspLemon juice
3-4 dropsMustard oil
As per taste Salt
Forimli ka meetha achar:
100 gmsTamarind
250 gmsGud/jaggery
1 tspBlack salt
2Whole red chillies
1 tbspCumin seeds
1/2 tspFenugreek seeds
2 tbspMustard oil
2 tbspVinegar
Forrasgulla:
5 cupsMilk
1 cupSugar
3 cupsWater
2 tbspLemon juice
1/4 tspCardamom powder
ForChapati:
1 cupWheat flour
1/4 cupWater
Forpuri:
1 cupWheat flour
1 cupAll purpose flour
1/4 tspCarom seeds
1/4 tspOnion seeds
1 pinchSalt
2 tbspClarified butter
As required Oil - for frying

Saved

Steps

60 mins

1

For toor dal, soak toor dal for two hours.
Pressure cook toor dal with salt, turmeric powder and 2.5 cups of water.
After 3 - 4 whistles turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato, green chilli and red chilli powder and coriander leaves and cook for one to two mins.
2

For aloo baingan subji, Wash and peel the potato and cut into four pieces.
Wash and cut the baingan into small pieces.
Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle. Add potato, baingan tomato and all the spices and half cup of water and steam it. When the pressure cooker release the whistle, turn off the flame. After some time we open the cooker lid. Add salt and mix well.
Garnish with coriander leaves.
3

For aloo gobhi ki subji, Heat oil in a pan fry the cauliflower florets and strain in a paper napkin.
Again heat oil in the same pan add cumin seeds to crackle. Add onion and fry till light brown. Add ginger, garlic paste, all the spices, tomato and add some water and saute for 4-5 minutes in medium flame.
Fry the spices till oil starts to leave the sides. Add cauliflower florets, potato and saute for two to three mins. Add 1 cup of water, salt and boil it.
4

Then cover with a lid and simmer the gas till the veggies are cooked.
5

For aloo tamatar ki subji, Wash and peel the potatoes and cut into four pieces
Heat oil in a pressure cooker,add fenugreek seeds to crackle.
Add potatoes and saute for one mins, now add red chilli powder and turmeric powder and saute for 5 to 6 mins.
6

Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste.
Add this mustard seeds paste in the pressure cooker and saute for one min and now add tomato and mix well.
Add one cup of water for gravy and pressure cook on medium flame.
7

After one whistle simmer the flame for five mins
Once cooled,open the lid and add salt and mix well.
Garnish with coriander leaves.
8

For aloo pakora, Peel and wash the potatoes.
Cut the potatoes into thin slices.
Mix the dry ingredients with gram flour and rice flour and make a smooth batter with the help of water.
Heat the oil in a pan.
Dip the potatoes slices into the batter.
Coat them well.
Deep fry the pakora till golden and crispy.
9

For coriander leaves chutney, Wash and chop the green garlic, green coriander leaves and green chilli.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency
Add mustard oil and mix well.
10

Add jaggery in slow flame, when jaggery melt add tamarind and cook in a slow flame.
Add roasted powder and black salt in the tamarind pickle.
Cook for ten mins, when it gets thick turn off the flame.
Add vinegar and mix well.
11

For imli ka meetha aachar, Soak tamarind in warm water for half an hour.
Dry roast the whole red chilli, cumin seeds and fenugreek seeds.
Once cooled to make a coarse powder.
Heat mustard oil in a pan.
12

Strain the milk in a muslin cloth and wash in freshwater for 2 - 3 times.
Hung the paneer / cottage cheese in a muslin cloth for half an hour.
Now we get soft paneer/cottage cheese.
We mash the paneer / cottage cheese very well and make soft and smooth dough
13
14

For rasgulla, Boil milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After a few mins, milk is fully curdled..
15

Divide the dough into equal size balls.
Roll each ball between your palms.
All the balls are made in the same way.
Now we take a pan and add one cup of sugar, three cups of water, cardamom powder and bring to boil
Once boiled add paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame.
Once cooled, we open the lid.
Rasgulla should be floating on the syrup and its size should be double.
16

For chapati, Take wheat flour,.
Make a soft dough with the help of little water.
Cover with a muslin cloth and keep aside for 30 mins.
Divide the dough into lemon size balls.
Now roll this using rolling pin to make thin roti.
Heat tawa and make chapati.
17

For puri,Take a large bowl add all above listed ingredients.
With the help of chilled water to make a dough.
Keep aside for thirty mins.
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
18

For bhaat,Bhaat or steamed rice
Wash the rice and soak for half an hour.
Take rice cooker add the rice with two cups of water.
After ten mins turn off.