Author Topic: Delicious Recepies Of Uttarakhand - उत्तराखंड के पकवान  (Read 146507 times)

एम.एस. मेहता /M S Mehta 9910532720

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Bal Mithai 
 
A very popular Sweet prepared from Khoya (Condesed Milk) and Coconut and wrapped in leaf (Malu).
Ingredients :
Khoya 1 Kg, Sugar 400 gms, White Sugar balls 100 gms.

Method :
Cook Khoya on show fire and stir continuously. Cook till its colour changes to dark brown. Add Sugar and cook till it is thick in consistency. Pour over a greased tray and let it cool. Cut into rectangular pieces and toss it over the sugar balls.

एम.एस. मेहता /M S Mehta 9910532720

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Madhu Ki Roti
 
Delicious and nutritious Chappaties made from Madua cereal.
Ingredients :
Madua Pisun 600 gms., Flour 200 gms., Water As required.

Method :

Mix Madua Pisun and Flour well. Add water and prepare a stiff dough. Divide into even size balls and roll out into Chappaties. Cook slow fire from both sides. Ensure that the Chappaties have been baked well

एम.एस. मेहता /M S Mehta 9910532720

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Singodi
 
A tasty Sweet prepared from Khoya (Condensed Milk) and Coconut and wrapped in leaf (Malu).

Ingredients :

Khoya 1 Kg., Sugar 300 gms., Grated Coconut 200 gms., Green Cardamom 1 gm., Malu Leaf As requried.

Method :

Cook Khoya and keep stirring it on slow fire without changing its colour. Add Sugar mix well. Add grated Coconut and crushed Green Cardamom powder. Fill the cooked Khoya in small portions into the Malu leaf and wrap up the leaf.

एम.एस. मेहता /M S Mehta 9910532720

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Bhangak Khatai 
 
A tasty Sour Chutney prepared with rosted Bhang seeds and Cumin seeds, mixed with lemon juice.
 
Ingredients :

Bhang seeds 50 gms., Salt To taste, Cumin Seeds 3 gms., Three Whole red Chillies, One Lemon (big).

Method :

Roast Bhang seeds and Cumin seeds separately. Grid Red Chillies, Cumin seeds and Bhang seeds into fine paste, adding little water. Squeeze lemon juice into the paste, add Salt and serve.

एम.एस. मेहता /M S Mehta 9910532720

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Sisunak Sag 
 
A Green leafy Vegtable Dish, prepared like other green vegetables. The leaves are locally known as "Bichhu Ghas".

Ingredients :

Sisuna 2 Kgs., Fat 30 Mls., Jakhiya 50 gms., Salt To taste.

Method :

Pick tender and small leaves of Sisuna. Boil them in water and cook, till the leaves are freefrom their acidic content and become pulpy. Drain the excess water and heat Oil in a thick bottomed pan. Add Jakhiya and fry the boiled Sisuna leaves. Add Salt and sever hot.

एम.एस. मेहता /M S Mehta 9910532720

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Lesu
 
Kumaon Bread prepared by stuffing Madua dough into Wheat Flour dough. (Eaten with a lot of Ghee.)

Ingredients :

Wheat Flour 1/2 Kg., Madua Flour 300 gms., Ajwain 1 gms., Salt 1/4 Tspn.

Method :

Knead Wheat Flour and keep aside. Mix Ajwain and Salt into Madua Flour and knead. Keep it aside. Take Wheat Flour dough and stuff with Madua Flour dough. Roll into Chappati and cook on a griddle.

एम.एस. मेहता /M S Mehta 9910532720

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Jhangora Ki Kheer
 
A Sweet Dish prepared with Milk, Sugar and Jhangora (a local cereal).
Ingredients :
Jhangor 500 gms., Raisins 50 gms., Sugar 200 gms., Chironji 100 gms., Milk 2 Lts., Kewara essence As required, Cashewnuts 50 gms.

Method :

Boil Milk in thick bottomed pan. Add Jhangor and cook. Stir to avoid lumps. Add Sugar and cook for some time. Add Kewara essence and mix well. Garnish with chopped Dry Fruits.

एम.एस. मेहता /M S Mehta 9910532720

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Sani Hui Muli & Nimbu
 
A typical refreshing and tempting mixture of Radish, Lemon, Curd and paste of Bhang seeds, eaten during winter season.

Ingredients :

Radish 400 gms., Garlic 5 Flakes, Green Chilles Ten, Lemon (big) one, Salt To taste, Curd 250 gms., Roasted Bhang Seeds 50 gms., Sugar 60 gms.

Method :

Peel and wash Radish. Prepare batons of 2" in. length Grind Garlic, Green Chillies and roasted Bhang Seeds together. Take out the Lemon segments. Mix the paste well and toss the Radish in it and add the Lemon segments. Add Curd, Salt, 

एम.एस. मेहता /M S Mehta 9910532720

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Aloo Ke Gutke
 
Typical kumaon Snack prepared from boiled Potatoes, cooked in Hot Spice with roasted Whole Red Chillies and Coriander leaves.
 
Ingredients :

Potato 1 Kg., Cumin powder 1/2 Tspn., Turmeric 1 Tspn., Coriander powder 2 Tspn., Red Chilli powder 1 Tspn, Whole Red Chillies 5 gms., Fat or Oil 50 gms., Salt To taste.

Method :

Boil and peel the Potatoes. Cut the potatoes into small pieces. Heat Oil and fry Whole Red Chillies and keep aside. Add Cumin seeds into Oil, when it crackles, add Turmeric powder. Add boiled Potatoes pieces. Add Coriander, Chilli powder and Salt. Cook an slow fire till done. Garnish with chopped Green Coriander and fried Red Chillies

एम.एस. मेहता /M S Mehta 9910532720

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Kumaoni Raita 
 
Raita prepared with Cucumber, Curd and Mustard seeds with the pungent taste of Mustard.
Ingredients :
Cucumber 1 Kg., Curd 1 Kg., Mustard 10 Gms., Turmeric powder 1 Tspn., Green Chilles 5-6, Green Coriander 1/2 Bunch, Salt To taste.

Method :

Peel and grate Cucumber and squeeze the water. Beat Curd, add Cucu- mber and Turmeric powder. Grind mustard seeds into fine paste, mix in the above mixture. Add chopped Green Chillies, Salt, Green Coriander and mix. Keep aside for 3-4 hours to enhance the mustard flavour.

 

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