MeraPahad Community Of Uttarakhand Lovers

Mixed Bhaddu Dal

Brief: Bhaddu is a heavy bottom and narrow neck pot made of mix alloy.

 

Ingredients

   1. Rajma - 150 gms
   2. Urad Dal - 150 gms
   3. Oil - 100 ml
   4. Whole Garam Masala - 15 gms
   5. Turmeric powder - 1 Tea Spoon
   6. Cumin Seeds - 5 gms
   7. Whole Red Chilies - 4-5 Pieces
   8. Coriander Seeds - 5 gms
   9. Tomato Puree - 50 gms
  10. Cream - 10gms
  11. Salt to taste

Method

   1. Put overnight soaked dal in Bhaddu with water
   2. Add whole Garam Masala, Salt and little oil, bring it to boil in medium heat until it tenders well.
   3. Heat oil in a pan, add Cumin seeds, coriander seed, and whole red chilies and fry till it cracks.
   4. Add Ginger and Garlic paste, tomato puree and fry for sometime
   5. Add boiled dal and simmer it for 10 minutes.
   6. Garnish with cream. Serve hot.

Thichwani

Brief: Thichwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces.

 

Ingredients

   1. Radish root - 3 to 4
   2. Potato - 1
   3. Oil or Ghee - 2 tblsp
   4. Garlic - 4 to 5 cloves
   5. Ginger - 3 cm piece
   6. Onion-1 medium chopped
   7. Tomato- 1 medium and chopped
   8. Dry Faran or Cummin seeds - 1 tsp
   9. Red chillies whole - 4 to 5
  10. Asafoetida - a pinch
  11. Dry coriander powder - !/2 tsp
  12. Turmeric powder - 1/2 tsp
  13. Red chillies powder - 1/2 tsp
  14. Water - 6 cups
  15. Salt to taste

Method

   1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.
   2. Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil. Add crushed radish and potato. Fry the mix for 2 to 3 minutes. Set aside.
   3. Add cummin seeds, red chillies, asafoetida in the remaining oil, add chopped onion and fry till light brown. Put turmeric powder, dry coriander powder, red chillies powder. Fry for few seconds. Add fried vegetable and chopped tomatoes and salt and some water.
   4. Boil for 2 to 3 minutes. Add remaining water and pressure cook or cook on a slow fire for about 30 minutes or till the radish becomes soft.
   5. Garnish with corriander leaves and green chillies (slit apart into two pieces).

Chana Chatwani

Ingredients

Chana dal
Garlic cloves
Chopped onion
Ginger garlic paste
Chopped tomatoes
Cinnamon Sticks
Rye
Heeng
Kari patta
bay Leaves
Salt,Garam Masala

Method:
1. Soak Chana Dal Midnight.

2. Grind into paste.

3. In a wok add oil when hot add Add rye after they started crackling add
heeng. Then add kari leaves,red Chilli, then add chopped onions and cook until golden brown.

4. Add tomatoes and cook until tender. After that add ginger garlic paste with garam masala and salt.

5. Cook for 3-4min, then add the grinded paste of dal and mix well.

6.Add water and bring to boil .

7.Garnish with coriander. Serve with Rice.