Some ‘Bihari food’ moments :)

Here’s Ghugni Chura, Pakoda and Littee Chokha for you 😉 (from The Pot Belly Rooftop Cafe, Shahpur Jat, Delhi)

bihari food collage

Heritage Sites in Bihar!

Since a while I had been wondering that Bihar, being at the centre of certain major historical events in India, would be a hub of Heritage sites and stories associated with evolution of human civilization! The place is an integral part of RamayanaGautam Buddha and his sangha once walked through the various viharas and ridges here – Lord Mahavira breathed his last here – it has seen the times of Asoka and the centre of academic excellence Nalanda – several Sufis have adorned this place with their presence – the Ecology/Geography/Flora/Fauna as such here is uniquely interesting as well 🙂

The thought arouse my interest in visiting this place and I tried to explore whatever information I could gather online on several travel sites. I don’t know when I’ll be able to realize this wish …but for now I have collated all this info theme-wise on a map here and I hope someday I’ll be able to be a part of this awesome heritage-walk to Bihar.

In case any of you is already aware of such tours..do let me know …OR…this can be a nice initiative to take up to device such a tour if you find it interesting as well and are an enterprising wanderer 🙂

Just thought of sharing the info/thoughts with more folks here! Cheers and blessings!

The Littee Chokha wallah :)

LITTEE CHOKHA 🙂

Filmed this roadside food vendor outside office ..while he prepared this awesome dish from Bihar for us!! Enjoy 🙂

Awesome Food – Rikawach :)

Dug this old time FOODY Collage out today .. An all time favorite of mine .. Rikawach (as known in Bihar, UP regions) or more popularly known as Pataura in Northern parts of India and Patra in Mumbai area .. made out of Arvi leaves! A work of ART it is .. awesome stuff 🙂

Also, given below are two recipe videos that I found to be useful. Check out both the vids and you’ll get some nice insights and useful tips 🙂 Cheers!

rikawach

 

Video 1 >> 

 

Video 2 >> 

 

Recipe for making Thekua (Khajoor)

Some of my friends had asked for the recipe to make Thekuas/Khajoors (a sort of Indian home-made cookies) 🙂 Just scribbled some quick notes below. Hope it helps 🙂 Special thanks to my mom and sis for helping me out with this! Enjoy !!

thekua

INGREDIENTS

#600gm wheat flour
#300gm maida
#600gm powdered sugar (add or reduce as per taste)
#250gm refined oil (for the dough)
#more refined oil- enough for deep frying the thekua
#4 tbsp safed til (white Sesame seeds)
#4 tbsp saunf – badi or chhoti, any (Fennel seeds)
#3 tbsp magaj (kharbooze ke beej) – (dried Melon seeds)
# (Optional) Around 4 tbsp (100-150gm) of crushed dry fruits – baadaam, kaaju (Almonds, Cashews)

METHOD

1. Mix all the dry ingredients together in a bowl

2. Mix refined oil (kept for the dough) in the dry mixture

3. Prepare a relatively dry/hard  dough by gradually adding very small amounts of water and mixing well. The final dough should feel somewhat like the dough used for making Namakpaara/Matthri. (Adding more water will tend to make the dough soggy, since the sugar content also adds to the moisture. Hence, be mindful about not adding more water than what is required.)

4. Pick small portions of the dough in your hands and press them gently to give shape as desired or as illustrated in the pictures. (Try not to leave the dough unused for long, fry it soon after it gets prepared. If we leave this for a long time, the dough might start becoming soggy esp due to all the sugar content)

5. Now deep fry the thekuas in hot refined oil, stroking (if needed) gently so as to avoid breaking the thekua. DO NOT fry more than 4-5 pieces at once. The oil should be very hot when you put these pieces for frying, otherwise the thekuas will tend to break. Cook on a high flame. In case the thekuas still tend to break, add 1-2 tbsp of maida to the dough and mix well. Use gentle hands when stroking/flipping the thekua pieces while being fried.

6. As the thekuas appear cooked and the surface becomes light brown in color, take them out of the oil and spread on sheets of clean newspaper to soak the oil out

7. Leave the thekuas on the newspaper for air-cooling for a while, so that they become firm and crisp at room temperature.

8. The thekuas are ready to be finished off or to be stored in air-tight containers! 🙂

Thekua (Khajoor)

Thekua/Khajoor – sort of deep fried cookies esp prepared in the Bihar-UP zones..and an integral part of the “Chhat Pooja’ prasaad. What you see in the pic more closely resembles a ‘khajoor’. “Thekua” is a close cousin..and has various design-patterns (engraved) on its surface! You can find the recipe here. Best wishes! 🙂

thekua