Feb 18, 2018 / by Manisha Goyal / 0 comment

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LONG POST ALERT 😀

Uttarakhand is well known for its pilgrimages, alluring valleys, enthralling treks, beautiful hill station and astounding Himalayan ranges but food has forever been ignored.

There’s no specific restaurant serving the authentic Garhwali/ Kumauni recipes.

The traditional cuisine of Uttarakhand is extremely nutritious, simple to prepare yet will tantalise your taste buds. The food here is mainly to suit the high energy requirement of the hilly and cold region.

This pahadi state is divided in two regions giving us two cuisine –

Garhwali food from Garhwal region

Kumauni food from Kumaun region

I’ve tried making some of the dishes of the pahadi region.

 

DISCLAIMER – I’m not sure about how authentic they are. All the recipes has been adapted from google and rewritten by me.

 

Here we go clockwise wise :

GAHAT RASMI BADI (lentil kofta)

PHAANU (Gahat ki dal)

ALOO TAMATAR KA JHOL

KAFULI

JHANGORE KI KHEER

PAHADI KHEERE KA RAITA

SANI HUI MULI AUR NIMBU

TIL KI CHUTNEY

MAKHAN

MANDUA KI ROTI

LESU (stuffed chapati)

URAD DAL KE PAKODE

RAJGIRA LADOO

STEAMED RICE

The recipes has been posted below..

 

 

GAHAT RASMI BADI (lentil kofta)

An authentic curry from the regions of Uttaranchal. The koftas are prepared using Gahat dal and later cooked with tomato onion based curry which is served with hot steamed rice and rotis.

INGREDIENTS

Gahat dal – 1 cup (soaked overnight)

Cumin seeds – 1/2 tsp

Ginger garlic paste – 1/4 tsp

Onion – 1/4 cup

Salt

For the gravy

Ginger garlic paste – 1 tsp

Tomato – 3 (finely chopped)

Onions – 1 big (finely chopped)

Cinnamon powder – 1/8 tsp

Turmeric powder a pinch

Mustard oil or ghee – 2 tbsp

Salt

Coriander leaves

METHOD

Make a coarse paste of the soaked dal.

Add in cumin seeds, ginger garlic paste, onions and salt.

Mix well.

Make medium small balls and fry till till golden brown.

For the gravy

Heat oil. Add ginger garlic paste and sauté for 2 minutes.

Add onions and salt. Cook till translucent.

Add the tomatoes, cinnamon powder and turmeric.

Cook till mushy and till the pan leaves sides.

Add the fried balls and a little water.

Simmer for 4 minutes.

Garnish with coriander leaves.

Serve hot.

 

 

PHAANU (Gahat ki dal)

A delicious recipe served as a side dish which is basically eaten with steamed rice.

INGREDIENTS

Gahat dal – 1 cup soaked overnight

Mustard oil – 1/2 cup

Ginger garlic paste – 1 tbsp

Green chillies – 3

Cumin seeds – 1 tsp

Asafoetida – 1/8 tsp

Coriander powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Water – 3 cups

Salt

METHOD

⁃ Wash the soaked dal well so as to take off the chilka (covering).

⁃ Grind to a dry thick paste along with ginger garlic and green chillies. Keep aside half dal.

⁃ Shape the remaining half of the dal mixture into cutlets and shallow fry using oil. Keep aside.

⁃ Add water to the remaining dal to make it of pouring consistency.

⁃ Heat oil in a pan.

⁃ Add in cumin seeds and asafoetida.

⁃ Add the dal along with coriander powder, turmeric powder and salt.

⁃ Cover and cook for 10 minutes in a slow flame.

⁃ Add the made cutlets in the dal and simmer for another ten minutes.

⁃ It should be of pouring consistency.

⁃ Add water if thickens.

⁃ Garnish with coriander leaves.

⁃ Pour ghee and serve hot with rice.

 

 

ALOO TAMATAR KA JHOL

INGREDIENTS :

Potato – 5 medium sized (peeled and cut)

Onion – 1 big (finely chopped)

Tomato – 3 (finely chopped)

Ginger garlic paste – 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Ghee – 2 tbsp

Salt

Coriander leaves

METHOD :

⁃ Heat ghee in a pan. Add fenugreek seeds and cumin seeds. Let them crackle.

⁃ Add ginger garlic paste and sauté for a minute. Add onions, salt and turmeric powder. Sauté till translucent.

⁃ Add chopped tomatoes and sauté till mushy.

⁃ Now add the potatoes and 2 cups of water. Cook till the potatoes are tender.

⁃ Garnish with coriander leaves.

⁃ Serve hot.

 

KAFULI

A thick gravy based preparation made out of spinach and fenugreek leaves.

INGREDIENTS

Spinach – 2 bunches

Fenugreek leave (methi) – 1/2 bunch

Green chilies – 3 finely chopped

Onion – 1/2 cup chopped (optional)

Mustard oil – 2 tbsp

Ginger garlic paste – 2 tsp

Cumin seeds – 1 tsp

Asafoetida – 1/8 tsp

Coriander powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Rice powder – 1 tbsp

Curd – 2 tbsp

Water

Salt

METHOD

⁃ Wash Palak and methi.

⁃ Chop and boil both the leaves till tender.

⁃ Blend to a fine paste in a blender.

⁃ Heat oil In an iron kadhai.

⁃ Add cumin seeds. Let them crackle. Add asafoetida.

⁃ Add ginger garlic paste and sauté for 2 minutes.

⁃ Add onions and green chillies.

⁃ Sauté till translucent.

⁃ Add the blended leaves.

⁃ Add turmeric powder, salt and coriander powder.

⁃ Add 1/2 cup water and bring to boil.

⁃ Now add rice powder which has been dissolved in 3 tbsp curd.

⁃ Cover and cook for 10 minutes on low heat.

⁃ Let it thicken. Add water if required.

⁃ Garnish with ghee or homemade butter.

⁃ Serve hot with steamed rice or rotis.

 

JHANGORE KI KHEER

A dessert made out of barnyard millet widely grown in the region

INGREDIENTS

Jhangora – 200 GMs

Sugar – 100 GMs

Milk – 500 ml

Cashew nut – 2 tbsp (chopped)

Raisins – 2 tbsp

Chironji – 3 tbsp

Kewra essence – 2 drops

METHOD

⁃ Wash and soak jhangora in water for 1 hour.

⁃ Boil milk.

⁃ Add jhangora and stir well so as to avoid lumps.

⁃ Cook for 10 mins stirring in intervals.

⁃ Add in sugar and cook till done.

⁃ Add kewra essence and mix well.

⁃ Garnish with nuts.

⁃ Serve hot or cold.

 

 

PAHADI KHEERE KA RAITA

A very unique raita from Kamaun region.

Goes well with almost all the Indian curries and has a distinctive tangy flavour.

INGREDIENTS

Cucumber – 1

Thick curd – 2 cups

Yellow mustard seeds powder – 1 tsp

Green chillies – 2 finely chopped

Cumin powder – 1/2 tsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp optional

Coriander leaves

Salt

METHOD

⁃ Wash and peel the cucumber.

⁃ Remove the seeds.

⁃ Grate the remaining hard part of the cucumber.

⁃ Squeeze and keep aside.

⁃ Strain and beat the curd.

⁃ Add the grated cucumber.

⁃ Add salt, mustard powder, green chillies, cumin powder and red chilli powder.

⁃ Garnish with coriander leaves.

⁃ Serve.

 

SANI HUI MOOLI AUR NIMBU

INGREDIENTS

Radish – 1 (peeled and cut into batons)

Garlic – 4 cloves

Green chillies – 3

Lemon – 1 cut into thin segments

Curd – 5 tbsp

Sugar – 1 tsp

Salt

Coriander leaves

METHOD

⁃ Grind garlic and green chillies together.

⁃ In a bowl, add the radish, garlic – chilli paste, curd, salt and sugar.

⁃ Mix well.

⁃ Add the lemon.

⁃ Garnish with coriander leaves.

⁃ Serve.

 

TIL KI CHUTNEY

INGREDIENTS :

White sesame seeds – 3 tbsp

Coriander leaves – 1 bunch

Garlic cloves – 4

Green chillies – 2

Yogurt – 3 tbsp

Sugar – 1/2 tsp

Salt

METHOD :

⁃ Dry roast the seeds in a pan till light brown. Do not over do it.

⁃ Grind the seeds to powder.

⁃ Add coriander leaves, garlic, chillies, yogurt, sugar and salt.

⁃ Grind to a fine paste.

⁃ Serve.

MANDUA KI ROTI (ragi flour roti)

A simple and nutritious chapatti made of wheat flour, mandua (ragi) flour. Mandua ki roti is staple food in many parts of north India especially from the Kumauni cuisine which is the food of the Kumaon region of Uttarakhand, India.

INGREDIENTS

Ragi flour – 500 GMs

Wheat flour – 200 GMs

Water

METHOD

⁃ Mix both the floors and make a stiff dough.

⁃ Divide into equal sized balls and roll out chapatis.

⁃ Cook on slow fire.

⁃ Serve hot with homemade butter.

 

LESU (stuffed chapati)

Another staple from Kumauni cuisine which is stuffed with ragi flour dough.

INGREDIENTS

Wheat flour – 2 cups

Ragi flour – 1 cup

Ajwain – 1 tsp

Salt

METHOD

– knead wheat flour dough and keep aside.

⁃ Mix together ragi flour, ajwain and salt. Knead and keep aside.

⁃ Take some wheat flour dough and flatten. Place a small ball of ragi dough on it.

⁃ Bring the side together (as done when making stuffed parathas).

⁃ Roll into chapatis.

⁃ Cook on griddle.

⁃ Serve hot with homemade butter.

 

 

URAD DAL KE PAKODE

INGREDIENTS

Urad dal – 2 cups (soaked overnight)

Onions – 1 medium (chopped)

Jeera powder – 1/2 tsp

Sesame seeds – 2 tbsp

Ginger garlic paste – 1/4 tsp

Green chillies – 4

Coriander leaves

Salt

METHOD

⁃ Mix dal, ginger garlic paste and green chillies and Make a paste out of it in a blender, using very less water.

⁃ Add onions, jeera powder, sesame seeds, coriander leaves and salt. Mix well.

⁃ Make small balls and deep fry the balls in oil.

⁃ Serve hot with chutney.

 

RAJGIRA LADOO | AMARNATH LADOO

INGREDIENTS:

Amarnath seeds – 250 GMs

Jaggery – 200 GMs

METHOD :

⁃ Roast Amarnath seeds in a heavy bottomed pan.

⁃ Once the seeds starts to pop, remove in a plate and let them cool.

⁃ Heat around 3 tbsp of water in a heavy bottomed vessel and add chopped jaggery to it.

⁃ Once the jaggery starts to boil, add the seeds and mix well.

⁃ Grease your palm and shape the mixture into small balls.

⁃ Let it cool and store In a container.

 

ENJOY:))

HAPPY EATING!!

Hope you liked my recipe.

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