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Bihari lunch
Bihari lunch

Before you jump to Bihari lunch recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Choosing to eat healthily provides many benefits and is becoming a more popular way of living. Poor diet is one factor in health conditions such as heart disease and hypertension which can place a drain on the economy. While we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a couple of modest changes can positively affect day-to-day eating habits.

These more wholesome food options can be applied to other foods such as your cooking oils. Olive oil, for example, has monounsaturated fats which are essentially good fats that battle the effects of bad cholesterol. Olive oil also has vitamin E which is healthy for your skin, among other things. It might be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, buy organic produce that has not been sprayed with poisonous chemicals. If you can find a good local supplier of fresh fruit and veggies, you can also ingest foods that have not lost their nutrients as a result of storage or not being picked at the right time.

Obviously, it’s not hard to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to bihari lunch recipe. To cook bihari lunch you need 96 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to make Bihari lunch:
  1. Prepare For Arhar ki tadka dal:
  2. Provide 1 cup Arhar dal/toor dal -
  3. Use 2.5 cup Water
  4. Prepare to taste Salt
  5. Get 1/4 tsp Turmeric powder
  6. Provide For tempering:
  7. Prepare 1 Finely chopped onion
  8. Use 1 Finely chopped tomato
  9. Use 1/4 tsp Finely chopped ginger
  10. Prepare 1/4 tsp Finely chopped green chilli
  11. You need 2 tbsp Finely chopped coriander leaves
  12. Prepare 1/2 tsp Red chilli powder
  13. Use 1/4 tsp Cumin seeds
  14. You need 1/4 tsp Asafoetida
  15. Take 2 tbsp Clarified butter
  16. Get 1 tbsp Coriander leaves
  17. Use For Aloo baingan ki subji:
  18. Provide 1 Aloo/potato
  19. Get 2 Baingan /eggplant
  20. You need 1 tsp Red chilli powder
  21. Prepare 1 tsp Turmeric powder
  22. You need 1 tsp Garlic paste
  23. Prepare 1/2 tsp Panchphoran
  24. Use 1 pinch Asafoetida
  25. Provide to taste Salt
  26. Prepare 2 tbsp Oil
  27. Take 1 Tomato
  28. Use Handful Chopped coriander leaves for garnish
  29. Use For Aloo gobi our matar ki subji:
  30. Get 1/2 kg Cauliflower or gobi - florets
  31. Take 6 Potato or aloo
  32. Take 1 Chopped onion
  33. Take 2 Chopped green chillies
  34. Get 1/2 tsp Turmeric powder
  35. Use 1 tsp Coriander powder
  36. Provide 1 tsp Red chilli powder
  37. Use 1 tsp Ginger garlic paste
  38. Provide 1 Chopped tomato
  39. Get 2 tbsp Oil
  40. Take 1 pinch Cumin seeds
  41. Use 1 pinch Garam masala
  42. Prepare to taste Salt
  43. Use 1 tbsp Chopped coriander leaves
  44. Take For aloo tamator ki subji;
  45. Take 4 Medium sized potatoes
  46. Provide 2 Chopped tomatoes
  47. You need 1 tsp Red chilli powder
  48. Take 1/2 tsp Turmeric powder
  49. Use 1 tsp Mustard seeds
  50. Use 1/2 tsp Cumin seeds
  51. You need 3-4 Garlic cloves
  52. Use 1/4 tsp Fenugreek seeds
  53. You need to taste Salt
  54. Get 2 tbsp Oil
  55. Provide 1 tbsp Coriander leaves
  56. Use For Aloo ka pakora:
  57. Take 4 Potatoes
  58. Get 1/2 cup Gram flour
  59. Provide 1/2 cup Rice flour
  60. Get 1_2 tsp Red chilli powder
  61. Get 1/2 tsp Turmeric powder
  62. You need to taste Salt
  63. Take As required Oil - for frying
  64. Prepare As per taste green coriander chutney
  65. Prepare 1 bowl Chopped green garlic
  66. Use 1/2 bowl Chopped coriander leaves
  67. Get 4-5 Chopped green chillies
  68. Provide 1 tsp Lemon juice
  69. Get 3-4 drops Mustard oil
  70. Provide As per taste Salt
  71. Provide For imli ka meetha achar:
  72. Use 100 gms Tamarind
  73. Prepare 250 gms Gud/jaggery
  74. Get 1 tsp Black salt
  75. Take 2 Whole red chillies
  76. Take 1 tbsp Cumin seeds
  77. Take 1/2 tsp Fenugreek seeds
  78. Use 2 tbsp Mustard oil
  79. Take 2 tbsp Vinegar
  80. You need For rasgulla:
  81. Provide 5 cups Milk
  82. Take 1 cup Sugar
  83. Use 3 cups Water
  84. Prepare 2 tbsp Lemon juice
  85. Get 1/4 tsp Cardamom powder
  86. Take For Chapati:
  87. You need 1 cup Wheat flour
  88. Use 1/4 cup Water
  89. You need For puri:
  90. Get 1 cup Wheat flour
  91. You need 1 cup All purpose flour
  92. You need 1/4 tsp Carom seeds
  93. Take 1/4 tsp Onion seeds
  94. Provide 1 pinch Salt
  95. Use 2 tbsp Clarified butter
  96. Get As required Oil - for frying
Instructions to make Bihari lunch:
  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
  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.

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