MeraPahad Community Of Uttarakhand Lovers

Lesu

Lesu is a local dish of Kumaon region, which is served for breakfast, lunch or dinner. This Kumoani bread is prepared by stuffing Madua dough into wheat flour dough. It is eaten with a lot of butter or ghee. It can also be served with curd and mixed pickle.

Macha Jhol

सामग्री

1 किग्रा - फिश (ताजा नदी / झील मछली)
अदरक - 1 इंच
लहसुन - 1 नहीं
हरी मिर्च -8-10 nos
तेल - 2 tsp
हल्दी पाउडर-1 / 2 tsp
टकसाल - हाथ पूर्ण
धनिया पाउडर -1 tsp
मिर्च पाउडर -1 / 2 tsp
इमली - 1 नींबू का आकार
सरसों चूर्ण -1 tsp
नमक स्वाद के लिए.


विधि:


1.Wash अच्छी तरह से मछली & स्लाइस में काट दिया.


2. गर्म पानी में भिगोना इमली & इसे से रस बाहर ले.


3.Grind लहसुन, अदरक, हरी मिर्च और टकसाल कुल मिलाकर एक पेस्ट करने के लिए.


4. एक पोत में हीट तेल, मसाला पेस्ट, हल्दी, मिर्च, और corinder पाउडर और धीरे हलचल जोड़ें.


5. जब तेल का मसाला जोड़ने सरसों के पाउडर और पानी की 2 कप जुदा होते हैं.


6. के रूप में कढ़ी, इसे आगे भी 5 मिनट तक उबालें दो स्वाद के लिए मछली के टुकड़े, tamrind का रस और नमक जोड़ने फोड़े.


7. अब Macha Jhol सेवा करने के लिए तैयार है.
(चावल इस JHOL) के लिए सर्वश्रेष्ठ मैच है

लीमा की kachboli


सामग्री


2 या 3 limas () galgal या बड़ा नींबू
चीनी
नमक
हरी मिर्च, lasun और adrak के चिपकाएँ.


विधि


1. पील के बंद और limas में छोटे टुकड़े करने के लिए उसे काटा.


2. नींबू के टुकड़ों के साथ मिश्रण को अच्छी तरह से ऊपर चिपकाएँ.


3. नमक और स्वाद के अनुसार चीनी समायोजित करें.


4. सूर्य के प्रकाश से अब kachboli है ready.Enjoy उस में.

Source : http://www.livemint.com/2009/01/09220910/Kumaon-comfort.html?h=B

Chop off the head of the goat and with the animal’s feet tied, hang it over an open coal fire till you can easily skin it.” That is the first step in preparing the Kumaoni classic, kachpak.
I spent last weekend at Bhimtal’s Fishermen’s Lodge, being educated in the intricacies of local cooking. Many of the delightful cottages and lodges across Kumaon are run by retired couples from outside the state, so Kumaoni food is something of a closed book in one half of Uttarakhand. I struck lucky at Fishermen’s Lodge, because they have a local cook-cum-caterer on call. Mahesh Upadhyay was unleashing his cuisine on me as he cooked a far simpler meal—one that didn’t involve rubbing off half-burnt hair off roasting goats.

Local favourites: Madua ki roti, pahadi nimbu and Kumaoni spices. Photo: Marryam H. ReshiKachpak, which by the way is short for kaccha-pukka, is simplicity itself. All you do is mix the skin and offal of the goat with salt, raw mustard oil, chilli powder and coriander leaves. The chewy texture is, reportedly, part of the fun.

The feast that Upadhyay cooked for me was at the opposite end of the exotica scale from roasted goat’s skin. Gauth ki dukkey were al dente pakoras in spinach gravy, dry preparations of cabbage and potatoes were much the same as their counterparts elsewhere in north India, lai was a spinach-like vegetable cooked without gravy and jholi was kadhi by another name. Only the Kumaoni signature ras-bhath had no parallel. It was made of a blend of five types of dals that were simmered overnight till the lentils themselves had disintegrated. It was the water that was used for this dish that had all the trappings of comfort food. The liquid—except that that is not a particularly descriptive term—was spiced minimally and eaten as a breakfast gruel with rice.

Ras-bhath intrigued me because it was one of the few vegetarian offerings across the country that has an overtly meaty taste, though how even a Kumaoni could get dal to taste meaty is beyond me.

Like all homely meals, this one too sparkled with accompaniments. Bhang ki chutney horrified me at first, but it was a raita with a mildly fragrant chopped leaf (that’s what bhang tastes like) that won’t make you feel drowsy. Upadhyay assured me that it is perfectly in order for a young girl to ask the vegetable vendor for bhang leaves.

The second chutney consisted of pounded coriander leaves mixed with chopped garlic, green chillies and raw mustard oil. You decide which element you want to play up and blend the ingredients accordingly. The third chutney was simplicity itself: beaten curd and wedges of lemon from which the membrane had been removed, seasoned with salt. Nimbu, as it is called, has to be made with large Mediterranean lemons, the only kind that grows in Kumaon.
Practically the only exotic aspect of the meal came from using raw mustard oil in a couple of dishes. It’s the one ingredient that you’ll also encounter in kachpak.