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:
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:
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:
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:
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:
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.

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