The Mithila Food Recepie

Baigan/ Saijman adauri k tarkari:  Adauri is something exclusive to Mithila. These are floor/dal dumplings similar to badi in north India/other part of bihar but are smaller in side and different in taste.

Baigan is round or long brinjal and Saijman is bottle gourd.

You fry Adauri in mustard oil and mix it with other vegetable and cook it using only turmeric, coriander and chili powder as spices.

For preparation method, visit this page : Mithila Cuisine

Kachri and Tarua : Onion pakoda is called kachri and Vegetable pakoda is called Tarua.

It is prepared using paste of rice powder for crispy taste of simply with gram flour called besan.

Baigan is round or long brinjal and Saijman is bottle gourd.

You fry Adauri in mustard oil and mix it with other vegetable and cook it using only turmeric, coriander and chili powder as spices.

 Dal puri: Dal stuffed pan fried puri.

 Kadi badi: Well these are besan curry (gran floor curry) which can be found in almost all cultures in India but the difference with Mithil's curry badi and besan curries prepared elsewhere is with its softness and simplicity of dumplings.

In mithila, dumplings are prepared after rubbing besan paste for quite a long time so that it becomes more soft and nothing is added except turmeric and salt with besan unlike besan dumplings in other part of India where adding onion, vegetables or chilies are common. Remember if the dumplings are not plain and soft then it is not Kadi badi but Kadi pakoda.

Paratha : Well paratha is as common as roti in India but what makes a maithil/bihari paratha different from rest of India is its shape. Plain paratha in Bihar is triangular in shape and is layered inside.

However, when paratha is not plain and is stuffed with dal or sattu like sattu paratha, then it is made round.

Chaur k roti: Chaur k roti means Chawal ki roti i.e roti made from rice flours and are traditionally eaten with paste of salt and mustard oil and green chili.

 Khichdi: There is nothing different or special with bihari khichdi but Biharis irrespective of religion eat Khichdi at least one time every Saturday. It is being said that this formed as a cultural practice to please sani deva.

 Bhujia: Food is not complete if there is no bihari bhujia on plate. Bhujia is made by finely chopping any vegetable and then directly pan frying those in mustard oil with only salt and turmeric powder. Aloo bhujia is most common but bhujia can be cooked with any vegetable.

Bagiya : Succulent “Bagiya” is a delicacy prepared during a newborn child’s first winter, namely “pusauth” by Maithil brahimns. It is a simple preparation consisting of doughed rice with warm jaggery inside. It is real treat in cold winter nights in North Bihar. It is prepared in both the steamed and the fried varieties

I hope you liked food from my culture.

End note: Chicken and eggs are not part of Maithil culture and people have started eating these in last 3-4 decades.