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:


There are many delicious Recipes of Uttarakhand. Like famous sweet "Baal Mithai and Bhat ki Chutkani etc etc.

Let us know about them and how they are prepared .

M S Mehta  

एम.एस. मेहता /M S Mehta 9910532720:


Potatoes - 250 grams
Onion - 50 grams
Tomatoes - 100 grams
Ginger - 2 cm piece (finely chopped)
Garlic - 4 to 5 cloves
Red chili powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Fenugreek seeds - ½ tsp
Cumin seeds - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Ghee - ¼ teacup


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.

एम.एस. मेहता /M S Mehta 9910532720:

Sometimes there was no prepared dough left if the male members ate with too much gusto. The lore is that Baadi was a dish quickly prepared by the ladies of the house at such times. Baadi is a rather unappetizing sounding dish that is made as a substitute to Rotis or bread made from Kwada ka Aata (also known as Choon or Mandua flour and is black in color). The recipe for Baadi call for the flour to be roasted with ghee for a bit after which water is added and this whole is cooked for a while till it is semi solid. This is then rolled into balls and swallowed whole. Baadi is best eaten with Gahat ki daal or Phanu. Hot Baadi and hot Phanu is now very popular food in Uttaranchal.

एम.एस. मेहता /M S Mehta 9910532720:
Black and White Roti

A flat, unleavened bread with a distinction of being black on the inside due to the use of the Mandua flour that is black in color. This bread is eaten with a lot of Butter or Ghee. It can also be eaten with Curd and Mango Pickle or Mixed Pickle.

एम.एस. मेहता /M S Mehta 9910532720:

Chainsoo is a preparation of Urad daal (black gram). Due to the high protein content of this daal it is said to be difficult to digest but that gets nullified by the roasting of the daal. In the far reaches of the Garhwal regions where electricity has not reached, this daal is probably still made the old way by grinding on a Silbatta, which resulted in the ground daal being damp. After the advent of the dry grinder it is possible to grind this daal without the addition of water and results in a much more flavorful version.


Whole Kali Urad (Black Gram seeds) - 1 cup
Mustard Oil - 1/2 cup (can be substituted with refined oil if mustard is unavailable)
Garlic - 4 to 5 cloves (more if you are a garlic lover) bruised
Ginger – 1 inch piece reduced to a paste in a mortar and pestle
Cumin seeds - 1 tsp
Black peppercorns - 4 - 5
Red chilies whole - 4 to 5
Asafetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilies powder - 1/2 tsp
Water - 3 cups
Salt - 3 tsp or to taste
Garam masala-1/2 tsp
Amchur – to taste


1. Grind the Black Gram coarsely. Place an iron kadhai** on a moderate flame.

2. Heat the oil in the kadhai, splutters the Cumin. Roast the daal for a while till the aroma of roasted daal rises from the vessel, Add all the dry spice powders except the amchur.

3. Add the salt, ginger and water. Bring the whole to a rolling boil.

4. Cook till the daal becomes very soft. Lower the flame, and Simmer for 20-30 minutes. Add the bruised garlic about 2 minutes before you remove from the flame. Before removing from the flame, stir in the Garam masala.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

- In our home we cook the Chainsoo in the Ghee itself, and do not add any later. We do however garnish with coriander.

- In a variation to the shorter process above the whole daal is roasted, then ground and stir-fried in the oil.

**Though an iron kadhai is preferred for this recipe because of the chemical input of cooking in it, any deep heavy utensil may be used instead)


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