Maithil Cuisine
Maithils, like Kashmiri Pundits, though non-vegetarian, did not take onions, garlic and poultry products. Since this site is to present the Maithil culture and tradition, only the traditional form of cooking is presented.

1. Bada:
   Ingredients: Skinned Urad Dal, Hing, Salt, Mustard oil
   Procedure: Soak the Dal overnight, grind it to a fine paste (consistency is important: it should not flow at the same time it should not be too thick). Add a pinch Hing dissolved in water and salt to taste and mix thoroughly so that if a pinch of batter is dropped in water, it should float.
   On a flat pan (tava) spread a tea-spoonful of oil. Take the Dal paste in a serving spoon and spread it over the oil using the back  of the spoon to the thickness of a pan-cake and of about 4-5" in diameter. When done, turn it and cook the other side using a little oil till light brown.Take out and keep aside. Cook others in the same manner.
   Deep fry them in a Karahi till deep brown.
   Serve hot.
     
2. Badee: 
   Ingredients: Besan, Hing , Jeera, Salt, Curd, Haldi  powder, Red chilly powder, Mustard oil.
   Procedure: Sieve the Besan in a fine sieve, add salt, a pinch of Hing dissolved in water, Jeera. Make a very thick  paste of flowing consistency  by adding water and stirring very briskly. Test by putting a drop in water. It should not sink. Heat mustard oil  in a Karahi and when smoking hot, take a little of the paste in hand and using fingers pour droplets of the size of  Bair fruit.  Fry till light brown. Take out and put in cold water for about a minute. Keep aside. Dry Baris (without putting in water) can be eaten as such.
   Curry:  Take a little Besan, curd, salt and add sufficient water to it stirring all the time to make a very thin mixture. Heat a little oil in a Karahi. When hot add the liquid to it. When it starts boiling, add Baris and a pinch of red chili powder. Let it boil for a few minutes and then remove.
     
3. Maachh:
   Ingredients: Fish (Rohu or Katla) cut to pieces, salt, Haldi powder, Sarson (yellow mustard) paste, Methi, Red Chili powder, dried mango pieces (alternatively tamarind or lemon juice), mustard oil.
   Procedure: Marinate fish with salt and Haldi powder. Fry the fishes in oil till brown.
   Keep aside. Heat a little oil, add Methi  and whole red chilies, add mustard paste and cook for a while. Add water for curry, bring to boil, add fishes and sprinkle red Chilly powder. Cook for a little more time.
     
4. Mutton:
   Ingredients: Meat, Ghee, curd, Dhania  powder, Jeera, Haldi, Hing, Tej Patta, Laung, Ilaichi, Dalchini, Garam Mashala powder, Adrak  paste, Red Chilies, Red Chili powder, salt
   Procedure: Marinate meat with mustard oil, curd, Haldi, salt, ginger paste, Dhania powder, and chili powder. Leave for some time. In a thick bottomed vessel heat Ghee, add Tej Patta, red chilies, and Jeera. When done add marinated meat. Cook stirring from time to time. When meat becomes soft, add water. Cook for some more time. Remove from fire. In a Karchhul take Ghee and heat it on fire, add powdered Hing, Jeera, Ilaichi, and  Laung. When it comes to smoke, spread it over the meat. Sprinkle a little Garam Mashala powder. Meat is ready.
     
5. Irhar:
   Ingredients: Skinned Urad Dal, salt, Garam Mashala powder, mustard oil, Tej Patta, Jeera, Hing, Desi Ghee
   Procedure: Soak the Dal overnight. Grind it to a fine thick paste using as little water as possible. Make cylindrical rolls about one and a half inches in diameter. boil these rolls in water. Allow to cool. With a sharp knife cut slices. Deep fry these slices in oil. Keep them aside. Take a little oil in the Karahi, add Tej Patta, Jeera, whole red chilly, Hing and stir till smoke comes out. Add the fried slices and pour water. Add Dhania powder and Garam Mashala.
         
6. Pidakia:
   Ingredients: Maida, Suji, Sugar, Veg. oil, Khoa, Dry fruits (Kismis, Kaju, Gari, Chhuhara) cut to very small pieces.
   Filling- Heat a little oil in a Karahi, add Suji and fry in stirring briskly till color changes. Add Khoa and dry fruits and a little milk and mix them thoroughly. Keep aside.
   Puris- Add a little hot Ghee (butter) to Maida and using water knead it. Using a wet cloth to cover the kneaded Maida.
   Make small balls and then roll them in small Puris. Take a table spoon-ful of filling on Puri, moisten the edge with water and fold the Puri in half.  Press the two sides to close and fold the edge so that it does not open. Deep fry the Pidakias.
   Take out before it turns golden brown.
     
7. Makhan Payas
   Ingredients: Makhana, Desi Ghee, Milk, Sugar, Cashew Nuts, Badam, Kismis, Kewra or Rose water
   Procedure: In a little Ghee roast the Makhana in a shallow pan till crisp. Allow it to cool. Pound or pulverize in a mixie. Boil the milk till it is half the original volume. Add Makhana powder and stir briskly, add sugar, chopped cashew nuts, sliced almonds, washed Kismis. Allow it to cool, refrigerate if possible. Add a little Kewra or rose water before serving.
     
8. Anarasa  
   Ingredients: Rice, Sugar, Milk, Ripe Banana, Postadana,Veg. Oil to cook   
   Procedure: Soak the rice for an hour. Drain water and spread the rice on a cloth to dry. When mildly dried, powder the rice using grinding stone (sil and lodha), it will be difficult to use mixie.(Alternatively rice atta can be used). Knead the rice powder after adding sugar and banana and sprinkling milk as required. make small tikkis and coat them with Postadana. Deep fry the Anarsas in vegetable oil.
   

English names of ingredients: Adrak (Ginger), Ajwain (Carom seed), Badam (Almonds), Besan (Gram flour), Chhuhara (Dry dates), Dalchini (Cinnamon), Dhania (Coriander),  Gari (Dry coconut), Haldi (Turmeric), Hing (asafoetida), Ilaichi (Cardamom), Imli (Tamarind), Javitri (Mace), Jeera (Cumin seed), Kaju (Cashew nut), Kali Mirch (Black Pepper),   Kalonji (Nigella),  Khaskhas or Postadana (Poppy seed), Kismis (Sultanas),   Laung (Cloves), Methi (Fenugreek seed), Mircha (Chili), Sarson (Yellow mustard), Suji (Semolina), Til (Sesame).

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