Servings: 2-3 Preparation time: 4-5 minutes. Cooking time: 8-10 minutes. Tempering time: 10 minutes. Total time: 25 minutes. On the occasion of Makar Sankranti, I prepared this “Mung Dal Khichadi (“Green Gram Lentil with skin” ki Khichadi)” as a light and comforting dinner. It is gentle on the stomach, nutritious, and easy to digest, making […]
Mung Dal Khichadi (“Green Gram Lentil with skin” ki Khichadi) Read More »
Servings: 3-4 Preparation time: 5-6 minutes. Boiling time: 10 minutes. Frying time: 5-6 minutes. Cooking time: 14-15 minutes. Total time: 46 minutes. In Bihar, “Suran (Elephant Foot Yam) Ki Sabji (Bihari Style)” is must during the festival of Deepawali. On this auspicious occasion, onion and garlic are not used. Keeping the preparation simple and satvik,
Suran (Elephant Foot Yam) Ki Sabji (Bihari Style) Read More »
Servings: 2-3 Preparation time: 4-5 minutes. Making batter time: 2-3 minutes. Frying time: 10 minutes. Cooking time: 10 minutes. Total time: 30 minutes. In Bihari households, this “Fresh Green Chana Pakoda” is mostly prepared on the occasion of Holika Dahan. It is considered a special seasonal treat and is often enjoyed as a tea-time snack
Fresh Green Chana Pakoda ( Fresh Green Chickpeas Fritters) Read More »
Servings: 4 Preparation time: 10-15 minutes. Boiling time: 10-15 minutes. Cooking time: 3-4 minutes. Total time: 34 minutes. In Mumbai, chana saag is easily available during winter, and I often prepare this seasonal Bihari recipe at home. Cooking and eating this meal takes me straight back to my childhood days, filled with simple food and
Chana Saag (Bengal Gram Greens) Bihari Winter Recipe Read More »
Servings: Preparation time: 6-8 minutes. resting time: 30-40 minutes. Frying time: 8-10 minutes (each batch). Total time: 18 minutes. In my version of gulgula, I mixed sesame seeds in dough and deep-fried them in ghee (clarified butter) which made the taste truly awesome. The sesame seeds added a rich, nutty crunch, while frying in ghee
Winter Special Sesame Gulgula (Goolgoola) Read More »
