Author Topic: Delicious Recepies Of Uttarakhand - उत्तराखंड के पकवान  (Read 138958 times)

कमल

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आता है बड़बाज्यू ...हमारे वहाँ उसे सिंगल कहते हैं ..वही ना ....पुआ-सिंगल..

पंकज सिंह महर

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आता है बड़बाज्यू ...हमारे वहाँ उसे सिंगल कहते हैं ..वही ना ....पुआ-सिंगल..


होय पोथी होय,
अल्मोडा मां उधै सिंगले कुनी, जब कि उ डबल, ट्रिपल हुं,
पिथौरगढ में सेल कुनी, बागेशर मे लै सैले कुनी. यो सुजी के लै बन सकुं, सुजी और केला कैं पाणी में मिलाबेर लै बन सकुं........येकें हर त्यार में बणुणी

राजेश जोशी/rajesh.joshee

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मेहता जी
उत्तराखंड के पकवानों की पाक विधि प्रस्तुत करने के लिए धन्यवाद.  आपसे निवेदन है की जरा आराम से अपना पोस्ट करें. जल्दी में अधूरी जानकारी न छोडें.
धन्यवाद

एम.एस. मेहता /M S Mehta 9910532720

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Ok.

Rajeesh JI,

I wil take of this. Actually, in office,i am sourrended by the people but some times it happens.

मेहता जी
उत्तराखंड के पकवानों की पाक विधि प्रस्तुत करने के लिए धन्यवाद.  आपसे निवेदन है की जरा आराम से अपना पोस्ट करें. जल्दी में अधूरी जानकारी न छोडें.
धन्यवाद

एम.एस. मेहता /M S Mehta 9910532720

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KANDALEE KA SAAG

Brief : Green Leafy Vegetable dish, prepared like other green vegetables. The leaves are locally known as 'Bichhu Ghas'


Ingredients : Kandalee (2 kg), Jakhiya (50 gr), Oil (30 ml), Salt (To taste).

Method:

Pick soft and small leaves of Kandalee.
 
Boil them ihn water and cook, till the leaves leave their acidic content and become pulpy.
 
Drain the water and heat Oil in a thick bottomed pan.
 
Add Jakhiya and fry the boiled Kandalee leaves. Add Salt and serve hot

एम.एस. मेहता /M S Mehta 9910532720

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KULATH KA PHANU


Brief : Phanu is a Garhwal delicacy made from the paste of various Dals . It is like ' Kadi' in appearance but its taste is totally different from ' Kadi'.

Ingredients : Kulath Dal ( 00 gr), Coriander powder ( 1 tbsp.), Jeera Powder (1tbsp.), Hot Spice ( 1/2 tbsp.), Turmeric powder ( 1tbsp.), Ginger Garlic paste (1/2 tbsp.), Chilli powder (to taste), Curd (100 gr), Faran/Jeera seeds (1/2 tTbsp.), Sliced Onions (50 gr) Chopped Coriander leaves ( 1/4 bunch), Tomatoes (two, medium sized), Fat (20 gr).

Method:

Soak the Dal for about 3 - 4 hours.
 
Grind the Dal to a fine paste, using fresh water.
 
Heat Fat in a pan.
 
Add Faran/Jeera seeds.
 
When Faran/Jeera seeds become brown, add the Dal paste and about 500 Mls. of water.
 
Add all the spices and sliced Onions.
 
Cook and boil, till desired consistency is obtained.
 
Add the beaten Curd.
 
Cook on slow fire for 2-3 minutes.
 
Garnish with chopped Coriander leaves and serve hot with Rice.

एम.एस. मेहता /M S Mehta 9910532720

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Garhwal Ka Fannah
 
Ingredients :

1 cup - Kulad dal, soaked in plenty of water (lentils)
1 Tsp - Ginger paste
1 tsp - Garlic paste
1 tsp - Red chili paste
3 tbsp - Fresh coriander leaves, to garnish
Salt to taste
2 tbsp - Oil
1 cup - Water

Cooking Instructions :

- First heat the oil in pan and then add pastes, prepared earlier, and fry it until the raw smell is wiped off.
- Drain out and add lentils to it.
- Next cook them on a low flame for atleast 5 minutes and then add water and salt.
- Mix well and then cook again, covered, for minimum of 10 to 15 mins, or check out until the are tender.
- Garnish it with corriander leaves then serve it hot with Black and White Roti and enjoy a complete meal.

एम.एस. मेहता /M S Mehta 9910532720

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एम.एस. मेहता /M S Mehta 9910532720

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This recipe is famous in the Uttarakhand! We all know that our people there are warm, loving and very caring. They cook the best of Indian recipes with their biggest ingredient being TLC - Tender Loving Care! They use the minimal of ingredients and dish out the tastiest of creations Indian cuisine has till date! Strangely enough, a recipe like this isn't popular in other parts of India because of the inavailabilty of Kulad dal, a brownish and whitish colour lentil.  This is one recipe w'll be REALLY GLAD to have! In appearance, this resembles Rajma! Preparation time includes overnight soaking time of lentils.
 
2  tablespoons oil 
1  teaspoon ginger paste 
1  teaspoon garlic paste 
1  teaspoon red chili paste 
1  cup kulad dal, soaked in plenty of water (lentils) 
1  cup water 
1/2  teaspoon Salt (namak) 
3  tablespoons fresh coriander leaves, to garnish 


Method:

Heat oil in a pan.
Add the prepared pastes and stir-fry until the raw smell is gone.
Drain and add the lentils.
Cook on medium flame for 5 minutes.
Add water and salt.
Mix well.
Cook, covered for 10-15 minutes, or until the lentils are tender.
Garnish with corriander leaves.
Serve hot with Black and White Roti for a complete meal in lentil and roti heaven!

Risky Pathak

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मास की बडी| मासक बाड
« Reply #49 on: April 11, 2008, 03:48:45 PM »


मास की दाल  को एक बर्तन मे ६-७ घंटे तक  भिगाए| उसके बाद मास को सिल-बट्टे या मिक्सी मे बारीक बारीक पीस ले|  उसके बाद १ अन्य बर्तन मे आवश्यकता अनुसार ककडी(काकोड़) को कोरे| फ़िर उसका रस अलग(निथार) का ले| निथारे हुए ककडी को पीसे हुए मास की दाल के साथ अच्छी तरह मिला ले| उसके बाद मिश्रण से छोटे छोटे पकोड़ी के आकर की बड़ी बना ले| उसके बाद प्रतिदिन  धूप मे सुखा  ले, ताकि वो ठोस हो जाए| धूप मे तब तक सुखाये जब तक उनका रंग हल्का भूरा न हो जाए|

बस  बन गयी बड़ी|

पयो ( झोयी )  अगर बड़ी डाल  के बनाए  जाए तो स्वाद और बड़ जाता  है|

 

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