MeraPahad Community Of Uttarakhand Lovers

आता है बड़बाज्यू ...हमारे वहाँ उसे सिंगल कहते हैं ..वही ना ....पुआ-सिंगल..

मेहता जी
उत्तराखंड के पकवानों की पाक विधि प्रस्तुत करने के लिए धन्यवाद.  आपसे निवेदन है की जरा आराम से अपना पोस्ट करें. जल्दी में अधूरी जानकारी न छोडें.
धन्यवाद

KANDALEE KA SAAG

Brief : Green Leafy Vegetable dish, prepared like other green vegetables. The leaves are locally known as 'Bichhu Ghas'


Ingredients : Kandalee (2 kg), Jakhiya (50 gr), Oil (30 ml), Salt (To taste).

Method:

Pick soft and small leaves of Kandalee.
 
Boil them ihn water and cook, till the leaves leave their acidic content and become pulpy.
 
Drain the water and heat Oil in a thick bottomed pan.
 
Add Jakhiya and fry the boiled Kandalee leaves. Add Salt and serve hot

This recipe is famous in the Uttarakhand! We all know that our people there are warm, loving and very caring. They cook the best of Indian recipes with their biggest ingredient being TLC - Tender Loving Care! They use the minimal of ingredients and dish out the tastiest of creations Indian cuisine has till date! Strangely enough, a recipe like this isn't popular in other parts of India because of the inavailabilty of Kulad dal, a brownish and whitish colour lentil.  This is one recipe w'll be REALLY GLAD to have! In appearance, this resembles Rajma! Preparation time includes overnight soaking time of lentils.
 
2  tablespoons oil 
1  teaspoon ginger paste 
1  teaspoon garlic paste 
1  teaspoon red chili paste 
1  cup kulad dal, soaked in plenty of water (lentils) 
1  cup water 
1/2  teaspoon Salt (namak) 
3  tablespoons fresh coriander leaves, to garnish 


Method:

Heat oil in a pan.
Add the prepared pastes and stir-fry until the raw smell is gone.
Drain and add the lentils.
Cook on medium flame for 5 minutes.
Add water and salt.
Mix well.
Cook, covered for 10-15 minutes, or until the lentils are tender.
Garnish with corriander leaves.
Serve hot with Black and White Roti for a complete meal in lentil and roti heaven!