बिहार भास्कर, Patna (2026)

19/10/2025

Here’s a simple and tasty Gobhi Paratha (Cauliflower Paratha) recipe in English 👇

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🌾 Ingredients:

For the dough:

Whole wheat flour – 2 cups

Salt – ½ tsp

Water – as required

Oil or ghee – 1 tsp (optional)

For the stuffing:

Grated cauliflower (gobhi) – 1½ cups

Green chilies – 1–2 (finely chopped)

Ginger – 1 tsp (grated)

Coriander leaves – 2 tbsp (finely chopped)

Carom seeds (ajwain) – ¼ tsp

Cumin seeds – ¼ tsp

Red chili powder – ½ tsp

Garam masala – ¼ tsp

Dry mango powder (amchur) – ½ tsp (optional)

Salt – to taste

For cooking:

Ghee or oil – as required

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🧑‍🍳 Method:

1. Prepare the dough:

1. In a bowl, add wheat flour and salt.

2. Add water gradually and knead into a soft dough.

3. Add a little oil, knead again, and rest it for 15–20 minutes.

2. Prepare the stuffing:

1. Grate the cauliflower finely. Squeeze out extra water.

2. Add green chilies, ginger, coriander leaves, ajwain, cumin, red chili powder, garam masala, amchur, and salt.

3. Mix well.

3. Make the parathas:

1. Divide the dough into equal-sized balls.

2. Roll one ball slightly, place 2 tbsp of stuffing in the center.

3. Close and seal the edges, flatten gently.

4. Roll again into a medium-thick paratha using dry flour to prevent sticking.

4. Cook the paratha:

1. Heat a tawa (griddle) on medium flame.

2. Place the rolled paratha on it and cook until light brown spots appear.

3. Flip, apply ghee or oil, and cook both sides until golden brown and crisp.

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🍽️ Serving suggestion:

Serve hot with curd, pickle, or butter.
It also tastes amazing with mint chutney or a cup of masala chai.

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Would you like me to share a Punjabi-style version (with more spices and flavor) or a simple home-style version next?

13/10/2025

Here’s a simple and flavorful Mutton Masala Curry Recipe (in English):

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🧾 Ingredients:

For marination:

Mutton – 500 g

Curd (yogurt) – ½ cup

Ginger-garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Salt – as needed

For curry:

Oil – 3 tbsp

Bay leaf – 1

Cinnamon stick – 1 small piece

Cloves – 3–4

Green cardamom – 2

Onions – 2 large (finely chopped)

Tomatoes – 2 (chopped or pureed)

Ginger-garlic paste – 1 tbsp

Coriander powder – 1½ tsp

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Cumin powder – ½ tsp

Water – 1½ to 2 cups

Fresh coriander leaves – for garnish

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🍳 Instructions:

1. Marinate the mutton:
In a bowl, mix mutton with curd, ginger-garlic paste, red chilli powder, turmeric, and salt.
Keep aside for at least 30 minutes (longer marination makes it softer).

2. Cook onions and spices:
Heat oil in a pressure cooker or heavy pan.
Add bay leaf, cinnamon, cloves, and cardamom.
When they splutter, add chopped onions and sauté till golden brown.

3. Add ginger-garlic and tomatoes:
Add ginger-garlic paste, cook for a minute.
Then add tomatoes and cook till soft and oil separates.

4. Add dry spices:
Mix in coriander powder, red chilli powder, cumin powder, and garam masala.
Sauté for a minute.

5. Add marinated mutton:
Add the marinated mutton pieces and mix well with the masala.
Cook on medium heat for 5–7 minutes until mutton changes color.

6. Add water and cook:
Pour water as needed, cover and pressure cook for 5–6 whistles or until mutton is tender.
(If using a pan, cook covered for about 45–60 minutes, stirring occasionally.)

7. Garnish and serve:
Once cooked, open the lid, check the salt and thickness of gravy.
Garnish with chopped coriander leaves.

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🍽️ Serving suggestion:

Serve hot with rice, naan, paratha, or roti.

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Would you like me to give you a South Indian–style or North Indian–style version next?

13/10/2025

Here’s an easy and tasty Hakka Noodles Recipe in English 👇

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🌶️ Hakka Noodles Recipe

Servings: 2–3
Preparation Time: 15 minutes
Cooking Time: 15 minutes

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🧂 Ingredients:

200 g Hakka noodles

2 tbsp oil

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 medium onion (thinly sliced)

1 small capsicum (thinly sliced)

1 medium carrot (julienned)

1 cup cabbage (shredded)

2 tbsp spring onion greens (chopped)

2 tbsp soy sauce

1 tbsp vinegar

1 tbsp red chili sauce (optional)

1 tbsp green chili sauce (optional)

Salt to taste

½ tsp black pepper powder

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🍳 Instructions:

1. Boil the Noodles:

Boil enough water in a pan, add a little salt and 1 tsp oil.

Add noodles and cook until just soft (al dente).

Drain and rinse under cold water to stop cooking.

Toss with a few drops of oil to prevent sticking.

2. Prepare the Stir-Fry:

Heat oil in a wok or large pan over high flame.

Add garlic and ginger, sauté for a few seconds.

Add onion and stir-fry for 1 minute.

Add carrot, capsicum, and cabbage. Stir-fry on high flame for 2–3 minutes — vegetables should stay slightly crunchy.

3. Add Sauces & Noodles:

Add soy sauce, vinegar, chili sauces, salt, and black pepper. Mix well.

Add boiled noodles and toss everything together on high flame for 2–3 minutes until evenly coated.

4. Finish:

Sprinkle chopped spring onions on top.

Serve hot with Manchurian or chili paneer.

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🍽️ Tips:

Use high flame for authentic restaurant-style noodles.

Don’t overcook the noodles — they should be firm.

You can add other veggies like beans, mushrooms, or baby corn.

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Would you like me to give a chicken Hakka noodles version too?

13/10/2025

Here’s an easy and tasty Bharwa Baingan (Stuffed Eggplant) recipe in English 👇

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🌿 Ingredients:

For stuffing:

Small brinjals (baingan/eggplants) – 8 to 10

Onion – 2 (finely chopped)

Gram flour (besan) – 2 tbsp

Grated coconut – 2 tbsp (optional)

Ground peanuts – 2 tbsp (optional)

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Red chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Amchur (dry mango powder) or lemon juice – 1 tsp

Salt – to taste

Oil – 2 to 3 tbsp

Fresh coriander leaves – for garnish

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🍳 Instructions:

1. Prepare the brinjals:
Wash and dry the small brinjals. Slit each one from the top to the base in a cross shape (do not cut fully). Keep the stem intact.

2. Make the stuffing:
In a bowl, mix chopped onion, besan, coconut, peanuts, coriander powder, cumin powder, red chilli powder, turmeric, garam masala, amchur, and salt.
Add 1 tbsp of oil and mix well to form a crumbly mixture.

3. Stuff the brinjals:
Fill each brinjal with the prepared masala mixture carefully. Keep any remaining stuffing aside.

4. Cook the brinjals:
Heat 2 tbsp oil in a heavy-bottomed pan.
Place the stuffed brinjals gently and cook on low flame.
Cover with a lid and let them cook for 10–12 minutes, turning occasionally so they cook evenly on all sides.

5. Add remaining masala:
Add any leftover stuffing into the pan, sprinkle a little water if needed, and cook for another 5 minutes until the brinjals become soft and fully cooked.

6. Garnish and serve:
Sprinkle fresh coriander leaves and serve hot with roti, paratha, or rice.

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💡

13/10/2025

Here’s the Bharwa Pyaaz (Stuffed Onion) Recipe in English 👇

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🧅 Bharwa Pyaaz Recipe (Stuffed Onions)

Ingredients:

8–10 small onions

2 tbsp oil

1 tsp cumin seeds

Salt – to taste

Fresh coriander – for garnish

For stuffing:

2 tbsp gram flour (besan)

1 tsp red chili powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala

1 tsp dry mango powder (amchur) or lemon juice

Salt – to taste

2 tsp oil

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Instructions:

1. Prepare the onions:

Peel the onions and make a slit in each one from the top to the middle (do not cut completely).

Gently separate the layers to create space for stuffing.

2. Make the stuffing:

In a bowl, mix gram flour, chili powder, coriander powder, cumin powder, turmeric, garam masala, amchur, salt, and 2 tsp oil.

Mix well; the mixture should be crumbly and aromatic.

3. Stuff the onions:

Carefully fill each onion with the spice mixture and press gently.

4. Cook the onions:

Heat 2 tbsp oil in a pan, add cumin seeds, and let them splutter.

Place the stuffed onions in the pan.

Cover and cook on low flame for 10–15 minutes, turning them occasionally so they cook evenly on all sides.

5. Garnish and serve:

Once soft and golden, garnish with fresh coriander leaves.

Serve hot with roti, paratha, or dal-rice.

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🍽️ Tips:

You can also roast the gram flour slightly before mixing it with spices for a deeper flavor.

Add crushed fennel seeds for a slight sweetness if you like.

Would you like me to give you the Punjabi-style version (with more masala and gravy)?

04/10/2025

Here’s an easy and delicious Chicken Pakoda Recipe (Crispy Chicken Fritters) in English 👇

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Ingredients:

Boneless chicken – 250 grams (small pieces)

Gram flour (besan) – ½ cup

Rice flour – 2 tbsp (for extra crispiness)

Ginger garlic paste – 1 tbsp

Red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Lemon juice – 1 tbsp

Salt – to taste

Water – as needed (for mixing batter)

Curry leaves – few (optional)

Oil – for deep frying

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Instructions:

1. Marinate the Chicken:
In a bowl, add chicken pieces, ginger garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, and salt.
Mix well and let it marinate for 30 minutes (or longer for better flavor).

2. Prepare the Batter:
Add gram flour and rice flour to the marinated chicken.
Sprinkle little water—just enough to coat the chicken pieces evenly (not runny).

3. Heat the Oil:
In a deep pan, heat oil on medium flame.

4. Fry the Pakodas:
Add chicken pieces one by one into the hot oil.
Fry on medium heat until golden brown and crispy (about 5–7 minutes).

5. Remove and Drain:
Take out the pakodas and drain on tissue paper to remove excess oil.

6. Serve Hot:
Garnish with fried curry leaves and serve with mint chutney or tomato ketchup.

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Tips:

Adding rice flour gives extra crunch.

You can add chopped green chilies or onions to the batter for extra flavor.

Fry in batches for even cooking.

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Would you like me to give a South Indian-style or North Indian-style variation of chicken pakoda too?

04/10/2025

Here’s a Kadhai Mushroom Recipe in English 👇

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🍄 Kadhai Mushroom Recipe

Ingredients:

Mushroom – 200 g (sliced)

Onion – 2 (sliced)

Tomato – 2 (chopped)

Capsicum – 1 (sliced)

Ginger-garlic paste – 1 tsp

Green chili – 1 (slit)

Cumin seeds – ½ tsp

Coriander seeds – 1 tsp (crushed)

Red chili powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Kasuri methi – 1 tsp (crushed)

Salt – as required

Oil – 2 tbsp

Fresh coriander leaves – for garnish

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Instructions:

1. Prepare Kadhai Masala (optional but flavorful):

Dry roast 1 tsp coriander seeds, ½ tsp cumin seeds, and 2 dry red chilies.

Grind coarsely and keep aside.

2. Sauté Base:

Heat oil in a pan or kadhai.

Add cumin seeds; let them splutter.

Add onions and sauté till golden brown.

Add ginger-garlic paste and sauté for a minute.

3. Cook Tomatoes:

Add chopped tomatoes and cook until they turn soft and oil separates.

4. Add Spices:

Add turmeric, red chili powder, crushed roasted masala (or coriander powder), and salt.

Mix well.

5. Add Vegetables:

Add mushrooms and capsicum.

Mix and cook on medium flame for 5–7 minutes until mushrooms are tender.

6. Finish:

Add garam masala and kasuri methi.

Stir well and cook for another 1–2 minutes.

Garnish with coriander leaves.

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Serving Suggestion:

Serve hot with roti, naan, or steamed rice.

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Would you like me to give you a restaurant-style creamy version of Kadhai Mushroom too?

04/10/2025

Here’s a simple and delicious Soya Chunk Recipe (also called Soya Chunks Curry or Meal Maker Curry) you can try at home 👇

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🌱 Ingredients:

For boiling soya chunks:

Soya chunks – 1 cup

Water – 4 cups

Salt – ½ tsp

For curry:

Oil – 2 tbsp

Onion – 2 medium (finely chopped)

Tomato – 2 medium (pureed or finely chopped)

Ginger garlic paste – 1 tsp

Green chilli – 1 (optional)

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Cumin seeds – ½ tsp

Salt – to taste

Fresh cream or curd – 2 tbsp (optional, for creaminess)

Fresh coriander – for garnish

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👩‍🍳 Instructions:

1. Boil soya chunks:

Bring 4 cups of water to a boil with ½ tsp salt.

Add soya chunks and boil for 5–7 minutes until soft.

Drain, rinse in cold water, and squeeze out extra water. Keep aside.

2. Prepare masala base:

Heat oil in a pan. Add cumin seeds and let them splutter.

Add onions and sauté until golden brown.

Add ginger garlic paste and green chilli; sauté for 30 seconds.

3. Add spices and tomatoes:

Add turmeric, red chilli powder, coriander powder, and salt.

Add tomato puree and cook until oil separates from the masala.

4. Add soya chunks:

Add boiled soya chunks and mix well with the masala.

Add ½–1 cup water (as per desired consistency).

Cover and cook for 5–7 minutes on low flame so the flavors absorb.

5. Finish and serve:

Add garam masala and cream/curd if using.

Mix well and simmer for another 2 minutes.

Garnish with chopped coriander leaves.

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🍛 Serving suggestion:

Serve hot with roti, naan, paratha, or steamed rice.

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Would you like me to share a dry version (like Soya Chunks Fry or Soya 65) as well?

04/10/2025

Here’s a simple Bread Pakoda Recipe in English 👇

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🧾 Ingredients:

For stuffing:

2 medium potatoes – boiled and mashed

1 green chili – finely chopped

½ tsp red chili powder

½ tsp turmeric powder

½ tsp cumin seeds

½ tsp garam masala

Salt – to taste

1 tbsp coriander leaves – chopped

1 tsp lemon juice (optional)

For batter:

1 cup gram flour (besan)

¼ tsp red chili powder

¼ tsp turmeric powder

Salt – to taste

Water – as needed (to make medium-thick batter)

Other ingredients:

4 slices of bread (white or brown)

Oil – for deep frying

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🍳 Instructions:

1. Prepare the stuffing:

Heat 1 tsp oil in a pan.

Add cumin seeds and let them splutter.

Add green chili, mashed potatoes, turmeric, red chili powder, garam masala, and salt.

Mix well and cook for 1–2 minutes.

Turn off the heat, add lemon juice and coriander leaves, and let it cool.

2. Prepare the batter:

In a bowl, mix gram flour, salt, turmeric, and red chili powder.

Add water little by little to make a smooth, thick batter (not runny).

3. Assemble the bread pakoda:

Take one slice of bread and spread the potato mixture evenly.

Cover with another slice of bread and press gently.

Cut diagonally into two triangles.

4. Coat and fry:

Heat oil in a deep pan on medium flame.

Dip each stuffed bread piece into the besan batter, coating it evenly.

Deep fry until golden brown and crisp from both sides.

Remove on paper towel to drain excess oil.

5. Serve hot:

Serve with green chutney or tomato ketchup.

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🍽️ Tip:

You can also add grated paneer or cheese to the potato stuffing for extra flavor.

Would you like me to share the non-stuffed (plain bread pakoda) version too?

03/10/2025

Here’s a simple Chocolate Cookies Recipe (English) 🍪

Ingredients:

1 cup (120g) all-purpose flour

½ cup (50g) cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup (100g) butter (softened)

½ cup (100g) brown sugar

½ cup (100g) white sugar

1 egg

1 tsp vanilla extract

1 cup (150g) chocolate chips (or chopped chocolate)

Instructions:

1. Preheat Oven: Set oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Mix Dry Ingredients: In a bowl, sift flour, cocoa powder, baking soda, and salt.

3. Cream Butter & Sugar: In another bowl, beat butter, brown sugar, and white sugar until creamy and fluffy.

4. Add Egg & Vanilla: Mix in egg and vanilla extract.

5. Combine: Slowly add dry ingredients to the wet mixture. Mix until just combined.

6. Fold in Chocolate: Stir in chocolate chips.

7. Shape Cookies: Scoop small portions of dough and place them on the tray, leaving space between each.

8. Bake: Bake for 10–12 minutes until edges are set but center is slightly soft.

9. Cool: Let cookies rest on the tray for 5 minutes, then transfer to a wire rack.

Tips:

Don’t overbake; cookies continue cooking as they cool.

For extra fudgy cookies, chill dough for 30 minutes before baking.

Would you like me to also give you a no-oven version (stove / cooker method) for chocolate cookies?

02/10/2025

Here’s a simple Aloo Palak Recipe (Potato Spinach Curry) in English:

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Ingredients:

2 medium potatoes (boiled & cubed)

2 cups spinach leaves (washed & chopped)

2 tbsp oil or ghee

1 medium onion (finely chopped)

2 medium tomatoes (chopped)

2 green chilies (slit)

1 tsp ginger-garlic paste

½ tsp cumin seeds

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

½ tsp garam masala

Salt to taste

Water as needed

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Instructions:

1. Prepare spinach

Boil 2 cups of water, add spinach leaves, and blanch for 2–3 minutes.

Drain and immediately put them in cold water. Grind into a smooth paste.

2. Cook the base

Heat oil in a pan. Add cumin seeds and let them crackle.

Add onions and sauté until golden brown.

Add ginger-garlic paste and green chilies, sauté for a minute.

Add tomatoes, turmeric, chili powder, and coriander powder. Cook until tomatoes turn soft and oil separates.

3. Add potatoes & spinach

Add boiled potato cubes and sauté for 2–3 minutes.

Add spinach puree and mix well.

Add salt and little water for desired consistency. Cook for 5–6 minutes.

4. Finish

Sprinkle garam masala, mix well, and simmer for 2 minutes.

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Serving:

Serve Aloo Palak hot with roti, paratha, or steamed rice.

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Do you want me to share a dry aloo palak sabzi version (without gravy) also?

02/10/2025

Here’s a simple Egg Curry Recipe in English:

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Ingredients:

6 boiled eggs

2 medium onions (finely chopped)

2 medium tomatoes (pureed or finely chopped)

2 green chilies (slit)

1 tbsp ginger-garlic paste

2 tbsp oil or ghee

½ tsp cumin seeds

1 bay leaf

½ tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

½ tsp garam masala

1 tsp cumin powder

Salt to taste

Fresh coriander leaves (for garnish)

1½ cups water (adjust as needed)

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Instructions:

1. Prepare Eggs:

Boil the eggs, peel them, and prick slightly with a fork or knife (so they absorb masala).

Optional: Lightly fry eggs in 1 tsp oil until golden. Set aside.

2. Make the Masala Base:

Heat oil in a pan. Add cumin seeds and bay leaf.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Fry until raw smell goes.

3. Add Spices & Tomatoes:

Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.

Add tomato puree and cook until oil separates from the masala.

4. Cook Curry:

Add water and salt. Stir and let it simmer for 5 minutes.

Add boiled (or fried) eggs. Cover and cook on low flame for 5–7 minutes so eggs absorb flavors.

5. Finish:

Sprinkle garam masala. Mix gently.

Garnish with fresh coriander leaves.

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Serve With:

Egg curry tastes best with steamed rice, jeera rice, roti, naan, or paratha.

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Would you like me to also give you a South Indian-style egg curry version with coconut milk and curry leaves?

बिहार भास्कर

19/10/2025

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