Author Topic: Delicious Recepies Of Uttarakhand - उत्तराखंड के पकवान  (Read 211533 times)

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
People of Uttaranchal basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of the state as hill cows do not yield good quantity of milk. Rice is the staple food for the people of Uttaranchal.

Favorites of the Pahari people are the lentils. Locally grown bhatt (a variety of soya bean) and the rust brown gahat also called kulath are appreciated more than others. Large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi are also relished by the people here. These help the people to combat the chilly winter months.

Also common is the use of coarse grain with high fibre content Mundua (Buck wheat) in the interior regions of Kumaun. Linguda grown on the borders of Tibet and Nepal is also a part of the Pahari cuisine as it helps to keep the stomach in order. Medium of cooking is normally mustard oil or pure ghee. Use of tomato is minimal in the Kumaoni cuisine. Simple recipes of this state are made interesting with the use of bhanga or hash seeds as spice.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Swala(स्वाला)

Ingredients

    * 100 gm: Tur
    * 200 gm: Wheat flour
    * 10 gm: Ginger
    * 4-5: Green chilies
    * 1/2 bunch: Green Coriander
    * 1/2 tsp: Hot Spice
    * 1/2 tsp: Chili Powder
    * Salt to taste


Method

   1. Boil the tur dal in a pan.
   2. Make the dough of wheat flour.
   3. Chop ginger, green chilies and green coriander.
   4. Grind the boiled dal in a grinder and mix all the ingredients while grinding except dough.
   5. Take a good quantity of oil in a deep pan and heat it.
   6. Make small balls of the dough and flatten them.
   7. Stuff the dal mixture and enclose it in the flattened dough balls.
   8. Roll it with the help of a roller with soft hands (like a puri) so that the mixture does not come out of the dough.
   9. Deep-fry the puri in the hot oil.


Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
कंडाली  कु कापुलू(kandaali ka saag)


Kandalee ka Saag (leaves of Kandalee) is locally known as Bichhu Ghas. It is one of the favourite recipe of Uttaranchal. It is very yummy to eat. Try out its preparation. The ingredients are cited below. Arrange them and follow the method given below. Serve it hot garnished with dry fruits. This green leafy vegetable dish is a healthy and very easy to cook dish.



Ingredients for Kandalee Ka Saag
Kandalee ka Saag

    * Kandlaee (also known as Bichhu Ghas): 2 kg
    * Jakhiya: 50 gm
    * Oil: 30 ml
    * Salt according to the taste


Method

   1. First of all pick very soft and smaller leaves of kandalee. Boil these kandalee in water and cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
   2. Drain out the excess water. Heat oil in a pan that has a thick bottom. Next, add to it Jakhiya.
   3. Fry the boiled leaves of kandalee and add salt to it according to the taste. Garnish the preparation with chopped dry fruits. Serve it hot.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Aloo Tamatar ka Jhol

Ingredients

   1. Potatoes - 250 grams
   2. Onion - 50 grams
   3. Tomatoes - 100 grams
   4. Ginger - 2 cm piece (finely chopped)
   5. Garlic - 4 to 5 cloves
   6. Red chili powder - 1 tsp
   7. Turmeric powder - ½ tsp
   8. Garam masala powder - ½ tsp
   9. Fenugreek seeds - ½ tsp
  10. Cumin seeds - 1 tsp
  11. Coriander leaves - 1 tbsp (chopped)
  12. Ghee - ¼ tea cup

Method

   1. Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger.
   2. Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft.
   3. Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame.
   4. Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Gauth (Kulath) Soup

Brief: Its a soup prepared from Gauth ( Kulth) Grains

Ingredients

   1. Boiled water - 500 ml
   2. Whole Garam Masala - 10 gms
   3. Cream - 10gms
   4. Gahat Dal - 150gms
   5. Ginger and Garlic water - 50 ml

Method

   1. Boil Gauth grain soaked overnight in a pan with Garam Masala.
   2. Seperate the boiled dal and water.
   3. Grind the dal in the mixer and keep aside
   4. Heat boiled dal water in a pan, add Ginger and Garlic water, salt, black pepper powder and half the dal paste.
   5. Simmer the above mixer in low heat for 4-5 minutes.
   6. Garnish with cream and serve hot soup.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
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.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Sani Hui Mooli and Nimbu (Radish and Lemon with Spices)

Brief: Wow! mouth waters the moment you have a flavor of this refreshing and tempting mixture of radish, lemon, curd and paste of bhang seeds. It is usually eaten during winter seasons.

 

Ingredients

   1. Radish - 400 gms
   2. Garlic - 5 flakes
   3. Green chilies - 10
   4. Lemon - 1
   5. Salt to taste
   6. Curd - 250 gms
   7. Roasted Bhang seeds - 50 gms.
   8. Sugar - 60 gms

Method

   1. Prepare batons of 2" in length of peeled and properly washed radish.
   2. Grind garlic, roasted bhang seeds, green chilies together.
   3. Take out the lemon segments.
   4. Mix the paste well and toss radish in it and the lemon segments.
   5. Add curd, salt, sugar and mix well.
   6. Its ready to serve garnish with coriander leaves.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
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).

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Dry Mutton (Bhuna Bakri ka Meat)



Ingredients:


1. 500 gms Mutton
2. 10 Cloves of Garlic
3. 1 tsp Turmeric powder
4. 1 tbs Garam Masala Powder
5. 1 Cup Curd
6. 2 Bay Leaves
7. 1 Cup Mustard Oil
8. Salt to Taste

 

Method:


1. Beat the Curd.
2. Marinate Mutton Pieces in 1 tbsp of oil with Turmeric, Salt and Curd
    for about 2 hours.

3. Mince the garlic and grate the ginger.
4. Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute.
5. Add marinated mutton pieces.
6. Make the flame low and cook for nearly half an hour until the mutton pieces

    become tender.
7. Mix garam masala and stir properly.
8. When the mutton turns tender and almost dry, remove it from the flame.
9. Dry Mutton is ready.

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
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.

 

Sitemap 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22