Hey guys
I come from a Bihari Family (some family members from UP too) and I have recently shared a few recipes on here so I thought I would put them all together Other people should add too!
***Mattar ki Ghugni ***
Every Family has slight variations but this is how we make it in ours
In a non stick pan add a little oil i would say 1 teaspoon ( it should be a light dish)
Once oil is hot add half tsp of zeera and wait for it to start spluttering
Once it starts spluttering add half a chopped onion, 1 clove garlic, half a teaspoon of grated ginger and 1 finely chopped green chili (sometimes we use a dry red chilli giving a slightly different earthier falvour)
Once the onions start becoming translucent ( add chopped potato very finely sliced-optional) , a cup of green peas and sprinkle salt as per taste ,followed by 1 teaspoon coriander powder and quarter teaspoon turmeric powder
add a table spoon or so of water and cover on low flame for 10 minutes
Once done check for tenderness and sprinkle garam masala and simmer for a minute.
Serve with a squeeze of lemon and top it off with something crunchy-crushed namak para or bombay mix or anything of the kind.
Sometimes we add tomatoes too ( as shown in the picture)
I make it from andaza so you may have to change the quantities a little of spices etc according to your own tatse. I hope you like it 
***Bihari Kebab ***
hey here is how my nani used to make them
1 kg meat- pasanda pieces
onion paste made from 1 medium onion
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chilli powder
1 tbsp cumin powder
2 tbsp poppy seed paste
2 tbsp yogurt
1 tbsp mustard oil
1 tsp papaya paste
salt and black pepper to taste
**
**mix everything apart from the meat obviously to make a marinade.
The cooking style depends on your meat really, bihari kebabs have to be juicy and crispy if that makes sense, so what my mum does is she turns the oven up on full whack around 200 degrees C and spreads the pieces on a rack with a tray to catch the dripping underneath and then she brushes the meat every 10 mins with the dripping and cooks for about 20-30 mins.
If the meat is lean, add some oil to the marinade.
Serve hot! with a salat of oninions green chillis tomatoes and lemon and eat with paratha or a simple daal and plain boiled rice.
enjoyyy!
***Bihari Puri
Mostar asked for bihari puri- she said they are rectangular im afraid I dont know what she is talking about but these how are we make puris in our family apparently puris in bihari families are smaller and baloon up alot more than other kinds of puri
1 and 1/3 cup Flour (Maida)
1/4 tsp Salt
1/4 cup Melted Butter or Ghee
1/2 cup Warm Water
Oil to deeep fry
Blend the dry ingredients in a large bowl, little by little add the melted butter and rub with your finger tips initially once you have rubbed all the butter in add the water little by little enough to bind it all into a dough.
Cover the dough with a damb cloth and set aside in a warm area for half an hour or so
After 30 mins, knead the dough a little more (goondh it) the dough should not be sticky it should be kind of stiff it shouldnt require extra flour when you are rolling it out.
Make little balls out the dough and cover with a damp cloth to stop them drying out.
Take each ball and dip it into more melted butter or ghee or oil ( heart attack central!) and then roll it out into little rounds about 5 inches
Heat alot of oil in a wok/kadahi until the oil is HOT.
Now here is technique
As soon as you put each puri in you have to press on the puri with the back of rounded spatula or seive or you have to immeadiately flick hot oil over the puri with a spatula both of these will make the puri balloon up.
Cook for a few mins until golden brown and serve hot!