Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, bihari lunch. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hope you people will love watching this video. Hi, beautiful welcome to my channel. I hope u all are doing well.

Bihari lunch is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Bihari lunch is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have bihari lunch using 96 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Bihari lunch:

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

Happy Independence Day 🇮🇳& Bankey Bihari's Birthday. The Bihari group bears testimony to the ever magical experience of Indian dining amongst the mother city's diverse locals. Upon entering Bihari Newlands the beautifully handcrafted and noble Bengal. Bihari cuisine (Hindi: बिहारी खाना, Urdu: بِہاری کھانا‎) is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled.

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.

Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. This grilled North Indian Bihari kabab with piping hot naan is made with marinated kabab seen in Kolkata. Bihari cuisine is predominantly vegetarian because the traditional Bihari society, influenced by Buddhist and Hindu values of non-violence, does not eat eggs, chicken, fish and other animal products.

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