Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, bihari lunch. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Bihari lunch is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Bihari lunch is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Bihari lunch:

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

Instructions 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.

So that’s going to wrap it up with this special food bihari lunch recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!