tag:blogger.com,1999:blog-35157869749198614782011-11-27T16:05:06.081-08:00Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.comBlogger101100tag:blogger.com,1999:blog-3515786974919861478.post-61161779128585388202009-06-05T05:39:00.000-07:002009-06-05T06:41:10.464-07:00

I was hungry and also in a mood to experiment. So, I made these special parathas. Well, I enjoyed them and so did bro (A wasn't home to taste them). When you have a little time on your hands, try this recipe.What you need:Flour - 3 cups, preferably wheat flour (atta)Curd - Thick, 1 cupOnions - 2 medium, julienned (cut in thin strips)Ginger - 1 inch-piece, finely chopped Green chillies - 2, finely

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com8tag:blogger.com,1999:blog-3515786974919861478.post-52954163765735783442009-04-29T21:32:00.000-07:002009-04-29T22:21:12.126-07:00

This snack does not need you to shop for ingredients. It uses everyday ingredients and makes for a great treat.What you need:Chana dal - 1 cup (You can use masoor dal if chana dal is not available.)Onion - Chopped, half-a-cupNigella seeds (Kalonji/Mangraila) - Half-a-teaspoonCarom seeds (Ajwain) - Half-a-teaspoonGreen chillies - 1 choppedRed chillies - 2Turmeric - Half-a-teaspoonBaking soda - A

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com3tag:blogger.com,1999:blog-3515786974919861478.post-51422331814766735062008-05-08T08:28:00.000-07:002008-05-08T08:46:06.345-07:00

OK, the title misrepresents the facts; the platter should be referred to as the not-at-all-Bihari platter. So, why am I posting this here? I have two reasons:The platter looked colorful and needed to be posted somewhere.I have only one blog on food.A few days ago, this is what we ate for dinner.Click the image for a clearer view.A's platter looked a bit different with a chicken-leg piece having

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com4tag:blogger.com,1999:blog-3515786974919861478.post-56210907139763157832008-04-23T23:43:00.000-07:002008-05-06T10:27:00.079-07:00

Biharis are known for cooking a variety of ghoognis. A ghoogni is a spicy preparation of any kind of matar or chana (peas). Biharis love peas! For breakfast, Biharis eat rotis/parathas/puris with a ghoogni of chana/hara chana/matar/chola/kabli chana (chick peas). Ghoogni is a term used in the Bengali cuisine too.I will discuss the recipe of the simplest matar (peas) ghoogni here. You will need: a

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com12tag:blogger.com,1999:blog-3515786974919861478.post-23642500774529084472008-04-23T21:17:00.001-07:002008-05-06T10:27:39.129-07:00

Last evening, hubby and I craved for home-made pakodas, and I made some in a hurry. The qualifier is necessary because the shape and texture of the pakodas weren't very good. (Check the pic!) Let me give you the recipe of these.For the batter, I mixed besan (gram flour), mangraila (nigella seeds/onion seeds), haldi (turmeric), finely chopped adrak (ginger), red chilli powder (you may replace this

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com2tag:blogger.com,1999:blog-3515786974919861478.post-13728633407121356712008-03-25T23:31:00.000-07:002008-05-06T10:28:01.363-07:00

India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking powder, oil for frying, and salt.For the kadhi, you need: two tablespoons of besan,

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com11tag:blogger.com,1999:blog-3515786974919861478.post-19692914250835158612008-01-23T23:00:00.000-08:002008-05-06T10:28:21.973-07:00

The preparation of this stew requires no water. And no ground spices. You will need: mutton pieces (300 grams or so), one teaspoon (tsp) cumin seeds (jeera), a couple of dried red chillies (lal mirch), a couple of bay leaves (tej patta), two brown cardamoms (badi ilaychi), three-four green cardamoms (chhoti ilaychi), a couple of one-inch sticks of cinnamon (dalchini), five-six cloves (laung), one

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com0tag:blogger.com,1999:blog-3515786974919861478.post-53688449766588852842008-01-20T17:55:00.001-08:002008-04-23T20:50:23.721-07:00

Thanks for your e-mails and comments. They will keep this blog going. When a friend heard of this blog, he asked, "What are you going to put in this blog? What can you put as special and exclusively Bihari?" This friend of mine is a Bihari. I laughed and said, "There are a dozen of things that we take for granted as normal 'ghar ka khana', least realizing that these comprise the Bihari cuisine."

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com0tag:blogger.com,1999:blog-3515786974919861478.post-57675896038566291632008-01-20T16:05:00.000-08:002008-05-06T10:28:51.170-07:00

Folks, this one will be called a puri in other places, but Biharis call it kachauri. A namkeen puri is usually referred to as kachauri here. Kachauri-sabji or kachauri-ghoogni is staple Bihari breakfast or supper. I relish this combination, provided someone else makes it for me. It is four times more difficult to make rotis, chappatis, parathas, puris, kachauris than it is to make rice, any kind.

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com5tag:blogger.com,1999:blog-3515786974919861478.post-2488405011713327592008-01-14T18:08:00.000-08:002008-04-23T20:45:13.091-07:00

Hi everyone who has landed here, I start this blog with the sole purpose of making foodies aware that there exists a cuisine called the Bihari cuisine, which, unfortunately, has not been made popular but deserves to be tasted and appreciated. In this blog, I will not preach about the Bihari culture or the cuisine. I will not post recipes randomly. What I intend to do is to eat or cook a Bihari

Anuradha Sinhahttp://www.blogger.com/profile/06622735372571579033noreply@blogger.com16