Pirikia

In mithilnchl Pirikia has got very vital significance. Like Khajas they are also widely used as “Sanesh” (present/gift). They have equal importance in many of the festivities as well in the region . They are as similar as patties with a small difference of not being laminated. The stuffing used for the dish is Khoya (Dry Ricott Cheese mde out of whole milk instead of whey). Khoyas are then flavored with Cardamom, Cinnamon and dry fruits. One can also use the filling of sweetened flavored semolina ( Suji) instead of Khoya.

Pirikias being deep fried and having dry rich filling can be stored for up to 20 days. It can be consumed as a secondary meal may be breakfast or evening snacks.

Ingredients:

Refined Flour: 1 Kg
Sweetened Khoya: 500 Gms
Grated coconut: 150 Gms
Raisins: 50 Gms
Cashew nuts (split n broken): 50 gms
Dates (chopped): 50 Gms.
Cardamom: 5-7 in nos.
Vanaspati : 1 Ltr

Preparation.

Make hard dough of refined flour.
Flavor Khoya with cardamom. Add grated coconut, resins, cashew nuts and dates and mix well.
Take small chunk of dough and roll it thin.
Stuff a spoon of mixture and seal it. You can also give it different fancy shape.
Now deep fry it in vanaspati.
Arrnge it in a “Changera” Basket and present.

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Khajuri (Thekua)

Introduction:
Thekua or Khajur as it is known in mithla is one of the traditional sweet items in our homes. Be Teej or Jitiya this is a mandatory item cooked at home. While there are many variations of this is found in homes, like crispy, soft, big, small etc. But the cooking method is more or less same wherever we go. Mithila is known for sweet items and maithils are sweet lovers so the first dish on this site is sweet item.


Ingredients:
Maida 500gms.
Suji 500gms.
Sugar 500gms.
Milk 250gms.
Ghee 100gms.
Chuhara 50gms.
Elaichi powder 20gms.
Dry coconut 50gms.
Raisins (kismis) 50gms.
Saunf 20gms.
Ghee for deep frying 500gms


Procedure:

1. Cut all the dry fruits into very small pieces.
2. Mix all the items including milk and ghee in a bowl and spray water in small Amount. Mixture should be a little hard. (mixture should not stick to your hands.)
3. Make pieces off the size off cookies with your hand.
4. Put a pan on the gas stove. Put ghee in it. Let it be heated for some time.
5. Deep fry the cookies until they turn brownish in color.
6. Take out the cookies from the pan. Now your snack is ready.

It can be preserved for about fifteen days if you keep it in an airtight container.

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CUISINE OF MITHILA

PUA:

What should my first dish be? There was no hesitation in deciding that it had to be a sweet dish. It meant that it had to be 'Pua' which is an all time favourite dish for my entire family.

The major difference between this recipe and the recipes of pua/malpua available elsewhere is that this Pua contains sugar & doesn't need to be dipped in sugar syrup.

Ingredients:
Milk :500 ml
Sugar :300 gms
Maida(Flour) : 250 gms
Kismis(Raisin) : few pieces
Cardamom powder : 1/4 tsp
Desiccated Coconut : few slices
Banana : 4-5 nos
Oil for frying

Method:

Boil milk and cool. Add sugar to the milk and let it dissolve. After the sugar is completely dissolved add the maida to the milk. Mix well so that you get a very smooth batter. There shouldn't be any lumps in the batter. The batter should not be very thin. If the batter looks thin add some more maida for a thicker batter. Let the batter rest for half an hour. Meanwhile chop the raisin & the coconut slices. After half an hour add the raisin, cardamom powder, coconut and mashed bananas to the batter & mix well.

Heat oil in a kadhai. Pour a ladle of the batter in to the kadhai. The pua will puff up like a puri. Cook on low heat till both the sides turn golden brown.

Pua can be had on its own or with Rabdi. Pua is also a good accompaniment for mutton curry.

Tip:

Do not keep the batter for a very long time after adding the bananas. If you do not want to make pua out of the entire batter add bananas only to that portion of the batter that you will use.

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CUISINE OF MITHILA

mithila is very popular for their cuisine. it is our noble effort to take the Cuisine of Mithila to the world. find out first dish here........... 

Makhanak Kheer:

Makhana or Lotus Seed is one of the specialty of Mithila. It is obtained from the water source. According to an old saying it is one of among those three things which is not found even in paradise, the rest two are Fish and Betel leaf. The one and most popular dish prepared from Makhana is " Makhanak Kheer". This is a must eat preparation of Kumar Purnima (Kojagra) for newly wed couples. There is concept of preparing it and leaving it under the sky for sometime in the night and then enjoying the taste of it. This sweet preparation is much different from any other Kheer or Payesh preparation made in other parts of the country . In other words this a unique dish which is made in Mithilanchal and every maithil takes pride in exclusivity of this.

Ingredients:

Makhana: 75 gms
Milk: 01 Ltr
Bayleaf: 2 nos
Cardamom: 02 nos
Dried coconut: 10 gms
Dried dates (Chopped) : 20 gms
Raisins: 25 gms.
Mawa (optional): 50gms
Sugar: 100gms

Preparation:
Roast Makhanas in a Kadai for 3-4 minutes। Let it cool for a few minutes and grind it to a course texture
Chop dry fruits except raisins।

Cooking:

Bring milk to a boiling stage along with Bay leaf and Cardamom and reduce by stirring continuously .

You can add mawa (optional) which will give a thickening to the milk.

Add the powder of Makhanas now with dry fruits. Allow it to simmer for some time till you get your desired consistency.

Add Sugar as per your taste.

Serve it hot or cold garnished with raisins.

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