Maithil cuisine, also known as Mithila
cuisine is a part of Nepalese
cuisine and Indian
cuisine . It is native cooking style of Maithils residing in Mithila
region of Nepal and India. Mithila is famous for its Paan, Maach and Makhaan culture. Here the cuisine is characterised by native ingredients and rustic cooking techniques.
Maithil cuisine comprises a broad repertoire of rice, wheat,
fish and meat dishes and the skilled use of various spices, herbs and natural
edibles. The cuisine has different recipes for different events, and
hence is categorized accordingly, from banquet food, for weddings and parties,
festival foods, and travel foods.
SOME AUTHENTIC FOODS OF MITHILA
CHURA DAHI :- This healthy and filling breakfast dish
consists of flattened rice (chura), curd and granulated sugar.
NAMKEEN MAKHAN :- This simple and healthy traditional snack
consists of ghee roasted salted foxnuts.
POCHUA :-
It is a ghee fried sweet pancake that is made with rice
flour (or whole wheat flour), water, jiggery (or sugar) and fennel seeds based
batter.
Makhan khir :- This traditional desert is made with milk, coarsely-pounded
ghee roasted foxnuts, sugar and cardamom powder.
BAGIYA :-
Thia tradional dish treat is a small-sized, somewhat fish-shaped,
jiggery and fried pulses stuffed boiled rice cake.
MALPUA :- This
traditional sweet is made with a maida, fresh grated coconut, sugar,
milk and cardamom powder based thick batter, a small amount of which is poured
in ghee and fried till it turns golden brown.
MARUA ROTI :- It is a thick, griddle-baked flatbread that
is made from a raagi flour (maruwa atta)
based dough. As this dough has a crumbly texture, the flatbread is rolled out
with hands.
VEGETABLE OF ARIKANCH :- It is a tangy and flavourful semi-dry sabzi
made with taro (colocasia) leaves based fritters, that are cooked in an onion,
ginger, garlic, spices and lime juice based gravy.
ADAURI BAIGAN :- It is a tradional curry made with diced
brinjals and deep fried adaudi, that are cooked in mustard oil along
with bay leaves, tomatoes, turmeric, salt etc. adaudi are small,
sun-dried badis made with soaked urad dal paste.
KADI BARI : - This savoury, tangy and sweet traditional
curry is made with small baris (besan pakodas) that are cooked in
besan and aamil (sun dried raw mango pieces) based thin gravy.
OAL CHATNI :- It is a savoury and tangy mash made with
boiled chunks of oal (elephant foot yam), mustard seeds based mango pickle and
salt.
SARSO ROHU MACHH :- This spicy and flavourful rohu fish
curry is made with deep fried pieces of fish that are cooked in a mustard seed
paste based gravy.
TILAURI :-
These are small and crisp, rice flour or cooked rice based deep fried
treats that are usually eaten along with everday meals.
TIKOR PATA K TARUA :- This crisp fritter is made with cleaned tilkor
leaf that is dipped in a coarsely ground paste of soaked rice and then deep
fried in oil till it turns golden brown. (an assortment of taruas are being
made with different kinds of vegetables like raw banana, brinjal, potato,
pumpkin etc.
AMOTH :-
This unique, sweet and sour sauce-like thing is made with ripe mango
pulp based sun-dried fruit leather, that is soaked in water, then pureed and
mixed with some seasonings.
