Uttarakhand > Culture of Uttarakhand - उत्तराखण्ड की संस्कृति

Delicious Recepies Of Uttarakhand - उत्तराखंड के पकवान

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एम.एस. मेहता /M S Mehta 9910532720:

In Garhwali, Jhol means very thin gravy. A Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand Jholi is gravy made out of curd. It is comparatively much thicker than a Jhol and similar to Phanu in preparation. (Some of the Indian egulleters might recognize this as a Kadhi)


Besan (chick pea flour) or Rice flour - 1 cup
Curd - 3 cups
Oil or Ghee - 1/2 cup
Garlic - 4 to 5 cloves
Cumin seeds - 1 tsp
Red chilies whole - 4 to 5
Asafetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilies powder - 1/2 tsp
Water - 3 cups
Salt - 3 tsp or to taste
1 cucumber grated or chopped spinach or spring Onion leaves -optional

Fenugreek seeds


1. Mix besan, turmeric powder and salt. Gradually add water continuously folding with a spatula to make a thick paste. Add Curd and blend the mixture well.

3. In a sauce pan or Kadhai heat the fat. Add the Cumin and splutter, add the Asafetida. Immediately pour the curd mix into the frying pan.

4. Let the Jholi cook for about 10-15 minutes till the gravy starts thickening and the raw smell of the flour is gone. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin.

5. Before taking it off from heat, add the optional grated cucumber or a handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.

Garnish with additional ghee (entirely optional), coriander leaves and green chilies (slit apart into two pieces) and serve with steamed rice.

एम.एस. मेहता /M S Mehta 9910532720:

- Kapilu / Kafuli is a thick green curry (for want of a better word) made as an accompaniment to steamed rice or Rotis made from green leafy vegetables. In Pahari cooking it is made with Pahadi palak or Rye. However a lot of Paharis have moved away from their home ground to areas where Pahadi palak and Rye are not so easily available. They have adapted the recipe to normal Spinach as follows.


Spinach - 2 bunches,
Fenugreek leaves, (Methi) optional - 1/2 bunch
Green chilies - 4 to 5
Oil - 2 tbsp (preferably mustard oil)
Garlic - 4 to 5 cloves,
Ginger - a 3 cm piece,
Cumin seeds - 1 tsp
Asafetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Rice powder or rice paste - 1 tbsp
Curd- 2tbsp (optional)
Water - 1-2 cup
Salt - 2 tsp or to taste


1. Chop previously washed spinach and Fenugreek in running water and boil both vegetables along with the green chilies in a little water till tender. (A Pressure cooker or microwave can be used here). When cooked smash it against the walls of the utensil it has been cooked in. The result should be a coarse puree. (Do not use a blender as that will result in a smooth puree and the dish will lose its texture).

2. Finely pound ginger and garlic. Heat the oil in a frying pan. Add garlic and ginger. When the garlic and ginger are browned, add the cumin seeds and Asafetida. Add spinach and fenugreek puree, turmeric powder, dry coriander powder and salt.

3. Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water to thicken.

4. Cover and cook for 8 - 10 minutes on slow fire till the gravy is thick. If dry add some water and boil.

Garnish with pure ghee and serve hot with Roti or steamed rice.

- To add sourness, we usually add a tomato or two into greens in the first step in which case we omit the curd.

एम.एस. मेहता /M S Mehta 9910532720:
Roat (Rote) (related to Puja Offering)

Roats are a mildly sweet pancake traditionally made in large quantities at weddings to give to the groom's party for their journey home. They are favored because of their long keeping quality. They are traditionally made in a wooden mold but work just as well as follows.

Whole meal wheat flour (Gahun ka atta) - 2 cups
Cold milk - 1/2 cup
Butter Oil (Ghee) - 150 grams
Green cardamom (Ilaichi) - 1/2 tsp
Aniseed (Saunf) - 1 tsp
Jaggery (gur) - 1 1/2 cups
Water - 1 cup


1.Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.

2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunff, Elaichi and mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.

3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.

4. Place an iron tawa on a moderate flame. Pour about a tsp of Ghee on it. When the ghee gets moderately hot, place the Roat on the tawa. Turn the Roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the Roat from the tawa. Serve it when cool.

एम.एस. मेहता /M S Mehta 9910532720:

A sweet delicacy, which is again made on the occasions of Marriages and Festivals. It is a very unique sweet and can be stored for upto 15-20 days. Since it is prepared from rice and jaggery (Brown Sugar), it is very sweet and nutritious. It is traditionally made in Mustard Oil but can also be made with ghee (clarified Butter).


Rice flour (Chawal ka atta) - 2 cups
Mustard Oil - 150 grams
Resins - 100 grams
Sugar - 1 1/2 cups
Water - 1 cup


1. Heat the water and dissolve the sugar in warm water. Allow the solution to cool and sieve it through a muslin cloth. Set aside.

2.Add the sugar solution gradually kneading the rice flour into soft dough. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee in it. When the ghee gets moderately hot deep fry small poorie like arsas made out of the dough.

3. Cook each Arsa till it becomes brown. Remove off the flame.

एम.एस. मेहता /M S Mehta 9910532720:
Kulath ki Dal


300 gm: Mandua Kulath (A special type of cereal available only in Garhwal and Kumaon Region. Alternative: Beans)
50 gm: Rice Paste
1 tsp: Turmeric powder
1 tsp: Coriander powder

For Tempering
4-5 flakes: Garlic
1 tsp: Red Chilly powder
50 gm: Butter
20 gm: Ginger
A pinch: Asoefetida
1/2 tsp: Cumin seeds
Gandhreni small piece


Soak the dal in water for 1/2 hour.
Chop ginger and garlic.
Boil the dal in water double the amount of dal.
Add ginger, garlic, turmeric, coriander and half of the chilly powder and salt. When done, add rice paste and cook for some time.
Before removing the dish from the burner, add cumin seeds,
Asofetida, gandhreni and rest of the chilly powder.
Garnish the dal with either little boiled rice or with lots of butter and coriander leaves.


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