Bihari Style JIMMIKAND ( Yam ) ka Chokha

Ingredients:

1) Jimmikand - 250 Grams - Peel, wash and pressure cook it to boil and drain it in a strainer. Keep Aside.
2) Green Chillies - 5 - Fine Chopped.
3) Salt to taste
4) Mustard oil - 3-4 medium spoons.
5) lemon Juice - 1 big lime.
6) Garlic - 5 flakes - crush it properly

Method:
1) Once the water is drained from the jimmikand properly. Put it in a bowl.
2) To the same bowl, add salt, chillies, lemon juice, crushed garlic, mustard oil and mix well.
3) let it rest for 4-5 hours before serving.
4) You can refrigerate to store.

Serve it as a side dish with rice, roties or litti.

Bihari Style Fish Curry

Ingredients:

1) Rohu Fish - 500 Grams - cut into medium pieces - Clean the fish with besan powder properly and marinate fish with lemon , salt and turmeric. Keep aside for 45 mins in the fridge. cover fish with plastic foil. After that shallow fry fish with mustard oil and keep aside.
2) Ginger Garlic and green chilli  - Paste ( Take 6 medium garlic flakes, little ginger , 2 chillies)
3) Onion - 3 big - Onions Paste
4) Mustard Oil - for Tadka
5) Tomatoes - 2 Big Size - Fine Chopped
6) Fresh Coriander Leaves- For Garnishing
7) Pure Desi Ghee - 2 Spoon - for Garnishing
8) Heeng and Jeera for tampering
9) Dry Chilli Powder - 1 medium spoon.
10) Turmeric Powder - 1/2 medium spoon
11) Dhaniya Powder - 2 medium spoon.
12) Salt to taste
13) Black Mustard Seeds - 2 medium spoon - fine paste

Method:
1) Put a big pan on gas stove and put 2 big spatulas of mustard oil. Cook till properly for 5 mins till the fumes starts coming out from the oil. Slow the flame and then put hing, jeera and onion paste. Cook till onion becomes golden brown.
2) Add tomatoes to the pan and cook till oil separates from the mixture.
3) Put Ginger Garlic paste, mustard paste and all the dry masala ( Salt, Chilli, Turmeric , Dhaniya powder).
4) Cook till masala is cooked and separates from the oil.
6) Put 2 full glasses of water to the pan and let it boil.
7) Cook fish till it becomes tender for about 5 mins.
8) Garnish with Fresh coriander leaves and desi ghee.

Serve hot with rotis and rice.

Parval aur Aloo ka Jhol

Bihari Style
Ingredients:

1) Parval - 250 Grams - Don't remove the skin and cut it into four pieces/perval vertically.Follow for the rest of the Parval.
2) Aloo - 2 medium size - Boil it and cool. Once cool, peel and cut it into 4 pieces/aloo.Follow for the rest of the aloo.
3) Ginger Garlic and green chilli  - Paste ( Take 6 medium garlic flakes, little ginger , 2 chillies)
4) Onion - 2 big - Onions Julienne
5) Mustard Oil - for Tadka
6) Tomatoes - 2 Big Size - Fine Chopped
7) Fresh Coriander Leaves- For Garnishing
8) Pure Desi Ghee - 2 Spoon - for Garnishing
9) Heeng and Jeera for tampering
10) Dry Chilli Powder - 1 medium spoon.
11) Turmeric Powder - 1/2 medium spoon
12) Dhaniya Powder - 2 medium spoon.
13) Salt to taste

Method :
1) Put a big pan on gas stove and put 2 big spatulas of mustard oil. Cook till properly for 5 mins till the fumes starts coming out from the oil. Slow the flame and then put hing, jeera and onion julienne. Cook till onion becomes golden brown.
2) Add tomatoes to the pan and cook till oil separates from the mixture.
3) Put Ginger Garlic paste and all the dry masala ( Salt, Chilli, Turmeric , Dhaniya powder)
4) Cook till masala is cooked and separates from the oil.
5) Put Parval and cook for another 2-3 mins
6) Put 2 full glasses of water to the pan and put boiled aloo.
7) Cook till parval is soft and cooked.
8) Garnish with Fresh coriander leaves and desi ghee.

Serve hot with rotis and rice.

Tamatar ka Chokha in Bihari Style

Tomatoes and boiled potatoes salad in Mustard Oil, My Innovation 

 

 

Ingredients:
1) Ripe Tomatoes - 4
2) Finely Chopped Green Chillies - 3-4
3) Mustard Oil - 2-3 medium spoons ( You can also use olive oil )
4) Onions - Fine Chopped - 2
5) Coriander - Fine Cut for garnishing ( You can also use parsley)
6) Amchoor ( Dry Mango) and Salt - To taste
7) If you are using olive oil and parsley then use lemon instead of amchoor.
8) Boiled potatoes - 2 medium size - Cut into small cubes.

Method:
1) Using a knife, put few cut marks on the all tomatoes and put them into boiling water. Boil till the skin is appearing to come out.
2) Remove tomatoes and put immediately into the ice cold water.
3) After this step, the skin will easily come out.
4) Chop tomatoes into medium size cubes.
5) Put tomatoes and all the ingredients one by one into the bowl.
6) Garnish with coriander and mustard oil.

Serve as a side dish with rotis /rice and litties.

Bihari Style Baigan Ka Chokha

Egg plant/ Aubergine Salad in Mustard Oil

Ingredients:
1) 1 Big Baigan (brinjal ) - Roaster on open gas flame to get that barbeque taste
2) Onions - fine chopped - 2
3) Tomatoes - fine chopped - 2
3) Salt and amchoor( Dry Mango Powder) - To Taste
4) Coriander - Fine Chopped - for garnishing
5) Mustard Oil - 2 spoons ( This is the magic ingredient for Bihari cooking )
6) Green Chillies - fine chopped - 3-4

Method:
1) Roast the brinjal, cool it for 1/2 hrs. remove the skin. Put brinjal in a bowl.
2) Now in the same bowl, put cut onions, green chillies , tomatoes, salt , amchoor and mustard oil.
3) Mix well.
4) Garnish it with coriander.

Serve with roties, rice and bihari litties.

Bihari Style Aloo ka Chokha

Ingredients:
Boiled aloo - 4 - Medium Size
Roasted Dry Red Chillies - 4 ( to taste)
Lemon juice - 3 tbs (squeeze lime)
Mustard Oil - 3-4 spoons - for garnishing
Salt - to taste
Mustard seeds ground - 1 tbs

Method :
1) Cut 1 boiled aloo in 4 pieces and roast it on open gas flame to get that barbecue taste. Mash it and put it into a bowl. follow the same for the remaining potatoes.
2) Roast Red chillies for few sec on an open gas flame. Crush it and put it into boiled aloo bowl.
3) Put salt to taste
4) Squeeze lemon according to your taste.
5) Put 3-4 spoons mustard oil and mix all the ingredients well. Don't put too much mustard oil otherwise it becomes bitter.
Serve it as a side dish with either rice preparations or with chapatis. Goes well with Bihari Litti.