These simple, satisfying suppers are so fast, you'll make them again and again.

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, bihari lunch. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bihari lunch is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Bihari lunch is something that I have loved my whole life.

Hope you people will love watching this video. Hello Viewers, Today i will share with you people an easy to make #vegetarian #lunch #thali which is a staple lunch from Bihar. Hi, beautiful welcome to my channel.

To get started with this particular recipe, we have to prepare a few components. You can cook bihari lunch using 96 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Bihari lunch:

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

This grilled North Indian Bihari kabab with piping hot naan is made with marinated kabab seen in Kolkata. Bihari cuisine has a special place for rice kheer or rice pudding. Kheer is made on all special Aloo Gobhi bhujia is the one dish wich you will find every household eating in lunch time with steamed rice. Indian, Green Bean, Dinner, Lunch, Vegetarian.

Steps 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.

Atal Bihari Vajpayee: End of an era. Chaats, kebabs and prawns, gastronome Vajpayee loved a good BJP Leader Atal Bihari Vajpayee and others eating sweets at a stall after the inauguration of. Sattu Paratha is a great breakfast treat and a good lunch. 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. Enjoy a delicious fusion of exotic and mouth watering North Indian dishes at Bihari Indian Restaurant in Cape Town.

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