Author Topic: Uttarakhand Snacks - उत्तराखंडी खान पान  (Read 13867 times)

एम.एस. मेहता /M S Mehta 9910532720

  • Core Team
  • Hero Member
  • *******
  • Posts: 40,912
  • Karma: +76/-0

Roat
======
Roat is a traditional Uttarakhandi dish made during marriages and other family or religious functions. This dessert is made from wholemeal wheat flour, cold milk, ghee, green cardamom, aniseed, and jaggery.

हेम पन्त

  • Core Team
  • Hero Member
  • *******
  • Posts: 4,326
  • Karma: +44/-1
गाजर, मूली, दही और गुङ के साथ साना हुआ चूख (बङा नींबू), सन्तरे व माल्टा



पंकज सिंह महर

  • Core Team
  • Hero Member
  • *******
  • Posts: 7,401
  • Karma: +83/-0

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
अरसा पर्शिध उत्तराखंड मिठाई बनाने के लिए पहले चावल को भिगाया जाता है उसके बाद उसे कूद जाता है !


Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
अरसा बनाने के लिए तैयार है


Devbhoomi,Uttarakhand

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

Devbhoomi,Uttarakhand

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

Devbhoomi,Uttarakhand

  • MeraPahad Team
  • Hero Member
  • *****
  • Posts: 13,048
  • Karma: +59/-1
Re: Uttarakhand Snacks - उत्तराखंडी खान पान
« Reply #27 on: September 14, 2010, 05:17:27 AM »
mungri kee paturi by Pushpender Gusain

During the season of ‘mungri’ my wife makes it a point to serve ‘mungri kee paturi’ from time to time. Of course, she uses a mixer to make the paste instead of ‘silorou’. Last week I thought of sharing ‘paturi’ with my colleagues and requested her to cook a few extra ‘paturis’.

My colleagues, mostly Punjabis who enjoy ‘makki kee roti and sag’, relished the ‘paturi’. They appeared totally surprised that something like ’paturi’ could also be created of ‘makki’. And these days my wife caters to a number of phone calls asking about the recipe for ‘Paturi’ from the spouses of my colleagues on week ends. Of course, she feels happy about it.

I have also shared ‘Chainsu’ with my colleagues and they liked it a lot. Although, the ‘urad kee dal’ is very popular in this region but again they were at loss to visualise that ‘urad’ could also be prepared in that way. They also liked the ‘mulee key paton kee bujji’ that I made them to taste on a few occasions.

My colleagues thanked me and my wife for introducing them to these dishes. But ultimately the credit goes to our ancestors who invented these dishes. I often marvel at the rich Uttarakhandi culinary tradition and wish that our forth coming generation also get a taste of it.

In the end, I would not miss the opportunity to narrate an interesting anecdote pertaining to my love for ‘mulee key paton kee bhujji’. I used to ask my vegetable vendor to keep the ‘mulee key patte’ discarded by other costumers for me. He religiously kept the ‘patte’ for me. And after a few days when our familiarity grew, he hesitantly asked whether I had ‘khargosh’ at home. I told him that I was one among the four ‘khargosh’, the other were my wife and two young sons.

Regards,

Pushpender Gusain
Chandigarh

 

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