Bihar and Jharkhand Association of Canada

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From Kitchen Of Bihar

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Ingredients: For atta (flour) dough:

  • All purpose flour or whole wheat atta – 1½ cup. Littis are more crunchy if made with all purpose flour (maida)
  • ¾ to 1 cup regular or fat-free yogurt (dahi)
  • Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.

For filling :

  • 1 cup sattu (a special gram flour)
  • 2 or more green chilies, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • ½ cup fresh dhaniya (cilantro) leaves, finely chopped
  • ½ tsp. mangrella (nigella or onion seed)
  • 1 tsp. ajwain (thyme)
  • Juice of 1 lemon
  • Salt to taste
  • 2 tblsp. mustard (in USA, you can get this in any Indian Grocery Store) or olive oil
  • 1 or 2 tblsp. mircha achar masala (fillings from the red chili pickle)

Method: Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill. Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5″ to 3″ diameter in size with hand. You don’t need a belan (rolling pin) for this. Stuff 2 to 3 tsp. sattu filling in the center of the patty and close it from all sides. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well. Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant). Enjoy!


Makuni is sattu stuffed paratha.


  • 1 cup sattu
  • 2 or more green chilies, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • ½ cup fresh dhaniya (cilantro) leaves, finely chopped
  • ½ tsp. mangrella (nigella or onion seed)
  • 1 tsp. ajwain
  • Juice of 1 lemon
  • Salt to taste
  • 2 tblsp. mustard or olive oil
  • 1 or 2 tblsp. mircha achar masala (fillings from the red chili pickle)

Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.

Make dough with 1½ cup of wheat flour. The dough should be soft but not too soft. Keep covered for 15 minutes.

Take a small amount of dough like the amount you take to make roti. Dust with dry atta and make a small disc with hand, then take about 2 tsp of the stuffing and put in the middle of the dough disc. Press the sattu stuffing a little with finger and close the dough from all side so the stuffing does not comes out of the dough. Now press this lightly with palm, dust with dry flour and with the help of belan make round paratha. Heat a tawa and cook the paratha first on both the sides, then add ghee or oil and cook until crispy on both the sides.


For Stuffing

Fresh Peas – 200 gm
Green Chilli – 3
Onions – 1 medium (finely chopped)
Coriander Leaves – 2 tbsp (finely chopped)
Oil – 3tbsp
Cumin Seeds – 1/2 tsp

Masala Powders

Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1tsp
Kitchen King Powder – 1 tsp
Chaat Masala – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Salt to Taste

For the DOUGH:

Wheat Flour – 1/2 kg
Salt to Taste
Ajwain + Mangrela (Carom Seeds or Oma + Black Sesame Seeds) – 1 tsp ( I keep a mix of both)
Oil – 1 tbsp
Water as required


Method :

Knead all the above ingredients together & keep aside…..

Ps: For paratas the dough is kneaded a bit more harder than your regular rotis (chapatis)…… And for the pooris, the dough is kneaded hard…… Leave it aside covered for a minimum of 30 minutes to let it settle into a soft & fluffy dough……

Now boil the fresh peas, mash & keep aside…..

Heat oil in a wok & add the cumin seeds…. Allow it to splutter…. Then add green chilli & onion together & fry till translucent….. Add all the above mentioned masala powders & stir fry, on a low flame….. for a minimum of 4-5 minutes….. Now add the pea mash & mix to combine well…… Keep stirring at regular intervals for a further 5 minutes….. Now sprinkle the chopped coriander leaves & mix well…. Remove from fire & keep aside to cool……..


{Make lemon sized balls & shape these balls into nice small katoris or bowls….. Fill in a small amount of the pea mixture in & seal it very carefully….. TIGHT! Believe me the texture of the dough plays a very important role in this…. If it is not kneaded well, the stuffing would make its way through the dough…. every now & then….. Now roll these stuffed balls with a rolling pin, flat & round…… }

Heat a pan or a skillet (tawa) & place this flattened bread on it…. When one side is done, flip it over to let the other side cook….. Meanwhile smear a teaspoon of oil over it & flip it over again & repeat the oiling process….. When both the sides are well cooked, transfer the parata onto a plate…. Repeat the process with the rest of the dough & stuffing…..

When done serve it hot with sauce, bowl of curd or yogurt or an accompaniment of your choice like a gravy…veg or not veg…… Just RELISH!!!!!!!



  • 2 pounds of lamb meat
  • 2 uncooked Grind Onion
  • 1 fried brown onion
  • Papaya (for marinating)
  • 1 table spoon baby paprika grind
  • 2 teaspoon garam masala
  • 1 teaspoon grind red chili
  • 2 tablespoon grind poppy seed
  • 1 teaspoon salt (as per taste)
  • 4 tablespoon of yogurt
  • 100 gm of cooking oil


Cut the boneless lamb into very thin strips.
First, marinate the lamb meat in papaya for an hour.
Then mix all the above masala into the thin strip of lamb meat.
Let the meat marinate for at least 4 hours (overnight is the best).
Then skew it into skewers (seekh) tightly.

If cooking in oven:

Put the oven on grill mode over 450° centigrade.
Put skewers on pan and put the pan in the hot oven.
Let it bake for 45 minutes to an hour.
Keep turning the sides after every 15 minutes
Once cooked serve it with red onion, lemon, and green chili.

If cooking on barbecue:

Place the skewers over the barbecue for 30 minutes.
Keep it turning after every 15 minutes.
Once cooked, serve it with red onion, lemon and green chili.



Basmati Rice (Long Grain Rice) – 4 cups
Mutton Pieces – a small bowl (8 pieces)
Onion – 2, chopped lengthwise
Whole Red Chilli – 2-3, Broken
Cloves – 2-3
Cardamom – 1-2
Cinnamon – 2-3, 1 inch piece
Tomato – 2, finely chopped
Cashew Nuts – A morsel or 9-10
Bay Leaf – 2-3
Curd – 1 tbsp
Salt to Taste
Ginger Garlic Paste – 2 tsp
Turmeric Powder – 2 tsp
Oil or Ghee – 4 tbsp
Mint Leaves – A cup, washed & chopped finely
Coriander Leaves – A cup, washed & chopped finely
Anise Stars – 2
Black Cardamom – 1


Wash & soak the rice in water for 5-10 minutes.

In a deep bottomed vessel or a cooker, heat some oil & fry the mutton pieces with a little salt & turmeric powder. Then add enough water to cook the meat & cover the lid & let the whistle blow for 5 minutes. Since the mutton is a bit hard & not tender as the meat of chicken, it needs this extra cooking to see that it blends well with the rice.

Now place another pressure cooker on medium flame. Pour oil or ghee into it. Once the oil is hot drop the bay leaves, cinnamon, cardamom, stars & cloves. Once the spices leave their aroma, add the broken chilli & onions. Fry till the onion turns translucent. Now add the ginger garlic paste & stir fry for a couple of minutes. Now add in the cashew nuts & let it fry along with the other contents. Then add the chopped tomatoes & fry further for another couple of minutes or till the tomatoes look tender. Now add turmeric powder & salt & saute for 2 minutes. Add the chopped mint & coriander leaves & saute for 2 minutes. Then add the curd. Mix well & see the masala change color.

Drain the water, & add the rice into the cooker & stir fry for 4-5 minutes. Now add the cooked mutton pieces & stir fry for a minute. Pour enough water, to cook the rice appropriately.

PS: Usually for plain rice, the water is in the ratio 1:2. But for any rice preparation, reduce the quantity of water a bit so as to not over cook the rice. Hence the ratio may be 1:1 1/4 or 1 1/2.

Cover the lid & let the whistle blow for 4-5 whistles. Once it has cooled, just mix the preparation lightly, taking care to not break the rice. Serve the steaming, yum mutton pulao with any kind of raitha or with any gravy.


2 cups plain flour (Maida)
1 cup sugar (put it as per your taste, I prefer less sugar)
2 bananas
Groundnuts, Almonds, Cashew nuts chopped.
5-6 tbsp saunf
1 cup grated coconut
Milk to add (I prefer semi-skimmed milk as it’s a balance of fatless and creamy milk. Fully skimmed milk is rather watery and whole milk is fatty. You can choose as per your preference)
Oil (Groundnut/Sunflower)
Ingredients for sugar solution (Chaashni)
Sugar 2-3 cups
2 cups of water
How to make Mal Pua
(Prepare chaashni by putting sugar in boiling water and stirring it until a thick consistent solution is attained)

1. Mix flour, Coconut, bananas, saunf, sugar, chopped dry fruits in a bowl.
2. Add enough milk to make this into a paste.
3. Heat a non-stick tawa (flat griddle) and put 2-3 tbsp. oil in it and spread it with wooden spatula.
4. Take a small katori full of paste and spread it in round fashion in the heated tawa. Make 2-3 rounds of paste depending upon how big your pan is. Cook it in the slow heat for some time and then turn all puas to other side using a thin flat spatula.
6. When you feel its done (10-12 minutes) put it in an absorbent paper for a while (so that the oil can be absorbed).

Alternatively, you can also deep fry the paste in a pan in making round shapes, but I prefer the non stick tawa way as it is remarkably less oily.

The above is the recipe for pua that can be eaten both hot and cold.

For malpua, soon after you take the pua from the tawa you dip it in the chaashni. Leave it for 1-2 hrs so that pua fully soaks chaashni.



500 gms – Whole Wheat flour
400 gms – Jaggery grated or sugar
1 cup – Hot water
½-cup – Coconut grated
½-tsp – Cardamom powder
½-cup oil for moin
Ghee or oil for deep frying

Add jaggery or sugar to water, heat and dissolve.

Take off fire, allow to cool.

Take flour in a large bowl. Sprinkle coconut and cardamom, also add oil for moin and mix nicely with the flour.

Add jaggery or sugar water, knead in a stiff dough.

Divide dough into 5 portions.

Shape each into a long inch wide cylinder.

Smoothen by rolling it on a work surface.

Cut each cylinder into 1” thick slices.

Now shape each slice into slightly flattened oblong pieces with hand. (This is called khajur and when made in small round by belan in mini puri shape, it is called thekua.)

Heat ghee; allow to get hot, drop a few thekua at a time.

Deep fry over low heat, till light golden and crisp.

Drain, allow to cool, before storing in airtight containers.


Written by bajca

April 17, 2010 at 5:19 am

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