Thekua (Indian Cookies - Bihari style)

 

          This is a traditional and a very popular Bihari style deep fried snack that is typically prepared during Chhath Puja. They are offered to God and served as prasad. It is prepared with wheat flour along with few other ingredients and then deep fried to perfection. They turn out crisp and crunchy from outside and soft inside. These cookies are also relished as a tea time snack. So check out the step by step pictorial recipe to prepare these regional festive sweets.

          

           Cardamom powder, semolina, fennel seeds, dry coconut flakes, ghee and jaggery syrup goes into making these yummy biscuits. 

          However, I also added a little bit of pistachio and almond powder, which is purely optional. As dried coconut was unavailable, I substituted it with dry roasted coconut. 

          Special Thekua molds are used to prepare them. But you can create any design of your choice with the help of a toothpick or fork. Traditionally, they are deep fried in ghee to a golden brown color during the festival. 

          They can be stored for almost a week if stored in an air tight container. Hence, it can be enjoyed as and when desired. 

• 1 cup whole wheat flour
• 2 tbsp. semolina
• 2 tbsp. dry roasted coconut
• 2 tbsp. powdered pistachios & almonds (opt)
• 1/2 tsp. cardamom powder
• pinch of salt
• 1 tsp. fennel seeds, crushed
• 2-3 tbsp. ghee
• 1/3 cup jaggery powder 
• 1/4 cup warm water
• oil to deep fry

          Mix together the jaggery and warm water till it melts. Then strain and keep aside. 

         Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

          Then add the ghee and combine with the flour into a breadcrumb like consistency. It should form a lump and hold its shape. 

         Slowly add the jaggery syrup, little at a time, and knead into a tight dough. Cover and keep aside for 10 minutes. Knead again and divide into small equal portions.

          Take each portion and give the shape of a leaf. Then mark with a toothpick. 

          Heat oil in a kadai and deep fry them on a low flame, few at a time, till light golden in colour. Drain on a kitchen towel.

          Cool them completely and store in an air tight container. Enjoy as a tea time snack. 

Mix together whole wheat flour, semolina, pinch of salt, pistachios & almonds powder, roasted coconut, cardamom powder and fennel seeds. 

                       Then add the ghee.

Combine with the flour into a breadcrumb like consistency. It should form a lump  hold its shape. 

Slowly add the jaggery syrup, little at a time, & knead into a tight dough. 

                     Cover & keep aside for 10 minutes. 

                  Knead again and divide into small equal portions.

     Take each portion & give the shape of a leaf. Then mark with a toothpick. 

        Heat oil in a kadai and deep fry them on a low flame, few at a time, 

                    till light golden in colour. 

                     Drain on a kitchen towel.

                     Cool them completely & store in an air tight container. 

                Enjoy as a tea time snack. 

Sattu Ka Sharbat (Healthy Drink made of Roasted Black Chickpea flour - Bihari Cuisine)

 

          Check out this healthy Bihari style summer drink made of roasted black chickpea flour. Very few ingredients are required to come up with this amazing chilled beverage. The chickpea flour can be easily made fresh at home and stored in an air-tight container for later use. 

          This drink can be made in minutes by just mixing the flour with chilled water, salt, roasted cumin powder, lime juice, grated ginger, chopped green chilies, pepper powder, chopped coriander & mint leaves. It keeps you hydrated all day long. So go ahead a give it a try by checking out the step by step pictorial recipe to make this quick and fuss free homemade energy drink. 

         Sattu has essential nutrients like calcium, fibre, iron, proteins, potassium and magnesium. It helps to reduce bloating and burns calories effectively. So it aids in weight loss. It also keeps blood sugar levels in control and regulates blood pressure. 

          This Sattu drink is very popular in Bihar and other North Indian states. It is healthy, cooling and a refreshing beverage. Besides this savory drink, the sweet version, too can be made out of this Sattu flour. 

• 1 cup roasted black chickpea with skin
• 1/2 tsp. roasted & ground cumin powder
• pinch of pepper powder
• 1 pinch of rock salt / normal salt or to taste
• 1-2 green chilies, chopped
• 1 tbsp. fresh coriander-mint leaves, chopped
• 1/2 tsp. ginger, grated or ginger powder
• 1 tsp. lime juice 
• 2 glasses chilled water
• few ice cubes (opt)

          Grind the roasted black chickpea in a mixer grinder into a fine powder. Sieve well and store in an air-tight container. 

          In a large bowl, take two glasses of chilled water. To it add 3 tbsp. Sattu flour, followed by salt to taste, pepper powder, roasted cumin powder, chopped green chilies, chopped coriander-mint leaves, lime juice and grated ginger. Stir and mix everything well. 

          While serving, stir well as the flour tends to settle at the bottom. Enjoy this healthy summer drink along with some ice cubes if preferred. 

                                  Take 1 cup roasted black chickpea in a mixer grinder. 

                                  Grind the roasted chickpea into a fine powder. 

                                 Sieve well and store in an air-tight container. 

                                 The sieved flour.

  

                     In a large bowl, take two glasses of chilled water & add 3 tbsp. Sattu flour, 

                                  followed by salt to taste,

                                   pepper powder, 

                                  roasted cumin powder, 

                                 chopped green chilies, 

                                  chopped coriander-mint leaves, 

                                  lime juice 

                                 and grated ginger. Stir and mix everything well. 

 

                        While serving, stir well as the flour tends to settle at the bottom. Enjoy 

                        this healthy summer drink along with some ice cubes if preferred. 

Champaran Chicken Handi

 

              Champaran Chicken Handi is a signature dish of Champaran in Bihar. It is also called Ahuna Chicken and is a specialty of that region. Ahuna literally translates to handi in the local lingo. Similar to Ahuna Mutton Handi, this amazing and yummy chicken curry is cooked in an earthen pot in a dum style. It is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

          Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated and added along with the chicken. 

          This awesome dish is cooked in mustard oil for an authentic flavor. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 

• 500 gms. chicken with bones, curry cut
• 4-5 onions, sliced
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 1/2 cup yoghurt
• 2-3 green chilies, slit
• 1/3 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee
• coriander leaves to garnish
• wheat (atta) dough as required

          In a bowl, combine all the ingredients (except ghee).  Marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated chicken. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the lid and give it a gentle mix. Serve with rice or any Indian bread.

                  In a bowl, mix all the ingredients (except ghee). Marinate overnight in 

                  the refrigerator.

                                Grease a handi with ghee & transfer the marinated chicken. 

                       Cover with a lid & seal the edges with some atta dough. Cook on a high

                       flame for 2-3 minutes. Then cook on a low flame for an hour. Keep 

                       shaking the handi at intervals so that it does not stick to the bottom.

                     When done, switch off the flame & keep it aside for 10 minutes. Carefully 

                     remove the lid & give it a gentle mix. 

                                  Serve with rice or any Indian bread.

Champaran Mutton Handi (Mutton Curry - Bihari style)

 

         Check out this signature dish of Champaran in Bihar and is a specialty of that region. This easy and delicious mutton curry is cooked in an earthen pot. It is also called Ahuna Mutton. Ahuna literally translates to handi in the local lingo. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

         Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated. 

          This awesome dish is cooked in mustard oil for an authentic flavour. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 

• 500 gms. mutton with bones, curry cut
• 4-5 onions, sliced
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 1/2 cup yoghurt
• 2-3 green chilies, slit
• 1/3 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee
• wheat (atta) dough

           In a bowl, combine all the ingredients (except ghee). Mix well and marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated mutton. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then place the handi on a hot tawa and cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                      In a bowl, combine all the ingredients (except ghee). Mix well & marinate 

                      overnight in the refrigerator.

                                  Grease a handi with ghee & transfer the marinated mutton. 

                     Cover with a lid & then seal the edges with some atta dough. Cook on a 

                     high flame for 2-3 minutes. Then place the handi on a hot tawa & cook 

                     on a low flame for an hour.

                                    Carefully remove the lid & give it a gentle mix. 

                                  Serve with rice or any Indian bread.