From Garhwal - Uttarakhand
Situated in the northern part of Uttarakhand, nestled amidst the majestic Himalaya. Garhwal celestial and alluring its beautiful valleys, snow-clad mountains, serene rivers and lakes, rich fauna and flora, lend an ambience of paradise. The six main district of Garhwal are: Dehradun, Uttarkashi, Chamoli, Rudraprayag, Pauri and Tehri, Kedarnath, Badrinath, Gangotri and Yamunotri are the holy place of Garhwal. the two most sacred Indian rivers-gaga and tanyba m iruubate from here, Garhwal other tourist charms are Auli, Mussoorie Rishikesh , Harkidun, Gaumukh , HemKund sahib and valley of flowers , offering profound scope for treks. Adventure sports, enchanting scenic view and leisurely holiday.
Garhwal has a rich cultural heritage. Is a land of simple hearted people, colorful festivals and rituals. And highly palatable and savoury cuisines.
A trip to Uttarakhand is incomplete without visiting Garhwal and without savoring its appetizing cuisines.
Kandalee ka saag
Brief: green leafy vegetable dish, prepared like other green vegetables . The leaves are locally known as ‘bichhu ghas ‘.
Ingredients: Kandalee (2 kgs. ) , Jakhiya (50 gm.), oil(30 Ml), salt (to taste ).
Method:
Brief: a sweet dish prepared with Jhangora milk and sugar:
Ingredients: Jhangora (500 gm.) , sugar( 200 gm.), milk (2 lts), cashew nuts (50 gms.), raisins( 50 gm.) , chironji (100 gm.) , Kewara essence (as required ).
Method:
Brief: boiled spinach, finely chopped and cooked with spice and curd, thickened with rice paste.
Ingredients: spinach (1 kg.), curd (300 gm.), chili powder (50 gm.), turmeric powder (20 gm.), hot spice (50 gm.) Cumin seeds (20 gm.), asafetida (a pinch), fat (50 gm.), salt (to taste), rice paste (20 gm.)
Method:
Brief: a sweet delicacy prepared from rice and faggery, generally served on the occasion of marriages and festivals.
Ingredients: rice (200 gm.), jiggery (500 gm.), mustard oil (300 mls.) To deep –fry, water as required.
Method:
Brief: a sweet, local snack prepared in Garhwal.
Ingredients: wheat flour (100 gm.), jiggery (200gm.), fennal seeds (5 gm.), mustared oil (200 mls.), water (as required), sweet spice powder (¼ tspn.)
Method:
Ingredients: wheat flour (½ kg.), Mandua flour (300 gm.), ajwain (1 gm.), salt (½ tspn).
Method:
Ingredients: Mandua flour (600 gm.), wheat flour (200 gm.), water (as required).
Method:
Brief: Dal prepared form Kulath, tempered with Gandhareni, asafetida and cumin seeds.
Ingredients: Kulath (300 gm.), turmeric powder (1 tspn ),rice paste (50 gm), coriander powder (1 tspn), for tempering red chili powder( 1 tspn), fat( 50 gm.), ginger (20 gm), asafetida (a pinch), garlic (4/5 flakes), cumin seeds( ½ tspn0, Gandhareni (small piece).
Method:
Brief: a typical substitute of Chappati which is served with the main course meal.
Brief: Fred puries stuffed with Tur Dal.
Ingredients: Tur Dal (100 gm0. Wheat flour (200 gm). Ginger (10 Gms). Green chilies flour , green coriander( ½ bunch), chili powder (½ tspn). Hot spice( ½ tspn). Salt (to taste.)
Method :
Kulth ka Phanu
Brief: Phanu is a Garhwali delicacy makes form the paste of various Dals. It is like ‘Kadi’ in appearance but its taste is totally different from Kadi.
Ingredients: Kulth Dal (300 gm). Coriander powder (1tspn). Jeera powder (1 tspn). Hot spice (½ tbsp). Turmeric powder (1 tspn). Ginger-garlic paste (½ tbsp). Chili powder (to taste), curd (100 gm). Garran/Jeera seeds (½ tbsp). Sliced onions (50 gm). Chopped coriander leaves (¼ bunches). Tomatoes two medium sized, fat (20 Gms).
Method:
Brief: spicy Pakoras prepared with different Dal. It can also be served as Kababs.
Ingredients: Urad Dal (500 gm). Jeera powder (1 tbsp). Hot spice (2 tbsp). Salt (to taste). Sesame seeds (5 gm). Green coriander leaves (½ bunches), green chilies 5-8, chapped onions (100 gms0. Fat (to fry).
Method:
Brief: sweet and salty dish, served with the main course meal. Sugar or salt is added according to taste.
Ingredients: Jhangora (100 gm). Mattha (1 ltr). Water (as required).
Method:
Brief: Tasty sour chutney prepared with roasted bhang seeds and cumin seeds, mixed with lemon juice.
Ingredients: bhang seeds (50 gm). Cumin seeds (3 gm). Lemon (big one). Salt (to taste), whole red chilies three.
Method:
Kumaoni Cuisine
Kumaon
Snuggled in the foothills of the majestic Himalayan, Kumaon is located in Uttaranchal, in the northern province of India. Its cool and fresh mountain breeze, the ethereal Himalayan scenic view, tall swaying pine and deodar trees, and the ralling cultivation of hilly crops would captivate any tourist.
Kumaon has its own distinct and impressive tradition, festivals and culture. Its people are brave, hard-working and honest. And its cuisine is high on taste and nutrition. The food habits of the people of Kumaon change according to the changing seasons. So, if in winters, Mathir and Til Laddus or Mandua Rotis are preferred, in summers, Dubuka with Cholia Roti are savored.
To actually enjoy a calm, cool and enchanting trip to Kumaon, tourist should also taste its enchanting culture and exquisite cuisine.
Bal Mithai
Brief: a very popular sweet dish prepared form Khoya (condensed milk), decorated with small white sugar balls.
S.No. / Ingredients / Quantity
Brief: delicious and nutritious chappaties made form Mandua cereal.
S. no. Ingredients quantity
Brief: a tasty sweet prepared form Khoya (condensed milk) and coconut and wrapped in leaf (malu).
S. no. \ingredients quantity
Brief: Tasty sour chutney prepared with roasted bhang seeds and cumin seeds, mixed with lemon juice.
S. no. Ingredients quantity
Brief: a green leafy vegetable Sisuna, prepared like other green vegetables. The leaves are locally known as “bichhu ghas”.
S.no. ingredients quantity
Brief: Kumaoni bread prepared by stuffing, Mandua dough into wheat flour dough. (Eaten with a lot of ghee.)
S.no. ingredients quantity
Brief: a sweet dish prepared with milk, sugar and Jhangora (a local cereal).
S.no. ingredients quantity
Brief: a typical refreshing and tempting mixture of radish, lemon curd and paste of bhang seeds eaten during winter season.
S.no. ingredients quantity
Brief: typical Kumaoni snack prepared form boiled potatoes, cooked in hot spice with roasted whole red chilies and coriander leaves.
S.no. ingredients quantity
Brief: an innovative food from Kumaon, prepared like potato rolls, stuffed with boiled Dal, and served as a snack item.
S.no. ingredients quantity
Brief: Spicy Pakoras prepared with different Dals. Can also be served as Kababs.
S.no. ingredients quantity
Brief: Raita prepared with cucumber, curd and mustard seeds with the pungent taste of mustard.
S.no. ingredients quantity
Brief: a typical Kumaoni delicacy prepared with mixed Dal stock, thickened by rice paste and served with rice.
S.no. ingredients quantity
Brief: boiled spinach, finely chopped and cooked with spice and curd, and thickened with rice paste.
S.no. ingredients quantity
Brief: Dal prepared form Gahat, tempered with Gandhareni, asafetida and cumin seeds.
S.no. ingredients quantity
Brief: highly nutritive salad, to be served before meals to enhance the appetite, it is an innovative way to utilize Rus residue.
S.no. ingredients quantity
Brief: a local sweet snack, eaten during festivals.
S.no. ingredients quantity
Contact Us To Buy / Inquiry from Uttarakhand Himalayas
Situated in the northern part of Uttarakhand, nestled amidst the majestic Himalaya. Garhwal celestial and alluring its beautiful valleys, snow-clad mountains, serene rivers and lakes, rich fauna and flora, lend an ambience of paradise. The six main district of Garhwal are: Dehradun, Uttarkashi, Chamoli, Rudraprayag, Pauri and Tehri, Kedarnath, Badrinath, Gangotri and Yamunotri are the holy place of Garhwal. the two most sacred Indian rivers-gaga and tanyba m iruubate from here, Garhwal other tourist charms are Auli, Mussoorie Rishikesh , Harkidun, Gaumukh , HemKund sahib and valley of flowers , offering profound scope for treks. Adventure sports, enchanting scenic view and leisurely holiday.
Garhwal has a rich cultural heritage. Is a land of simple hearted people, colorful festivals and rituals. And highly palatable and savoury cuisines.
A trip to Uttarakhand is incomplete without visiting Garhwal and without savoring its appetizing cuisines.
Kandalee ka saag
Brief: green leafy vegetable dish, prepared like other green vegetables . The leaves are locally known as ‘bichhu ghas ‘.
Ingredients: Kandalee (2 kgs. ) , Jakhiya (50 gm.), oil(30 Ml), salt (to taste ).
Method:
- Pick soft and small leaves of Kandalee.
- Boil them in water and cook, till the leaves 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 .
Brief: a sweet dish prepared with Jhangora milk and sugar:
Ingredients: Jhangora (500 gm.) , sugar( 200 gm.), milk (2 lts), cashew nuts (50 gms.), raisins( 50 gm.) , chironji (100 gm.) , Kewara essence (as required ).
Method:
- Boil milk in a thick bottomed pan.
- Add Jhangora and cook. Stir to avoid sticking.
- Add sugar and cook for some time.
- Add Kewara essence and mix well.
- Garnish with chopped dry fruits.
Brief: boiled spinach, finely chopped and cooked with spice and curd, thickened with rice paste.
Ingredients: spinach (1 kg.), curd (300 gm.), chili powder (50 gm.), turmeric powder (20 gm.), hot spice (50 gm.) Cumin seeds (20 gm.), asafetida (a pinch), fat (50 gm.), salt (to taste), rice paste (20 gm.)
Method:
- Roughly chop spinach, wash and boil.
- Heat fat, add cumin seeds and asafetida.
- When the seeds crackle, add chili powder and turmeric powder.
- Fry the spice well.
- Add boiled spinach and cook a little.
- Add beaten curd and required amount of water and thicken with rice paste.
- Cook well, add salt and hot spice and serve with bat (cooked rice.).
Brief: a sweet delicacy prepared from rice and faggery, generally served on the occasion of marriages and festivals.
Ingredients: rice (200 gm.), jiggery (500 gm.), mustard oil (300 mls.) To deep –fry, water as required.
Method:
- Make thick syrup of jiggery.
- Grind rice into fine powder.
- Mix jiggery syrup and rice well.
- Heat oil in a pan
- Make balls out of the mixture and roll them into the shape of puries and deep –fry in hot oil.
Brief: a sweet, local snack prepared in Garhwal.
Ingredients: wheat flour (100 gm.), jiggery (200gm.), fennal seeds (5 gm.), mustared oil (200 mls.), water (as required), sweet spice powder (¼ tspn.)
Method:
- Soak and dissolve jiggery in hot water and cool it.
- Make a paste of flour by adding jiggery and water.
- Add fennel seeds, sweet spice powder and mix well.
- Heat oil in a pan and put a spoon full of the mixture, deep –fry.
- Black and white Roti
Ingredients: wheat flour (½ kg.), Mandua flour (300 gm.), ajwain (1 gm.), salt (½ tspn).
Method:
- Knead wheat flour and keep aside.
- Mix ajwain and slat into Mandua flour and knead. Keep it aside.
- Take wheat flour dough and stuff with Mandua flour dough.
- Roll into Chappati and cook on a griddle.
- Mandua ki Roti
Ingredients: Mandua flour (600 gm.), wheat flour (200 gm.), water (as required).
Method:
- Mix Mandua flour and wheat flour well.
- Prepare stiff dough with water.
- Divide into even sized balls and roll out into chappaties.
- Cook both sides on slow fire.
- Ensure that the chappaties have cooked well.
Brief: Dal prepared form Kulath, tempered with Gandhareni, asafetida and cumin seeds.
Ingredients: Kulath (300 gm.), turmeric powder (1 tspn ),rice paste (50 gm), coriander powder (1 tspn), for tempering red chili powder( 1 tspn), fat( 50 gm.), ginger (20 gm), asafetida (a pinch), garlic (4/5 flakes), cumin seeds( ½ tspn0, Gandhareni (small piece).
Method:
- Chop ginger and garlic.
- Boil Dal and add ginger, garlic, turmeric, coriander, half of the chili powder and slat.
- When done, add rice paste and cook for some time.
- Temper with cumin seeds, asafetida, Gandhareni, and rest of the chili powder.
Brief: a typical substitute of Chappati which is served with the main course meal.
- Ingredient: Mandua flour 100 gm. Ghee 50 gm. Water as required.
- Method :
- Heat ghee in a pan and fry Mandua flour.
- Add water and cook well.
- Make into fine smooth dough.
- Make round balls of the dough and serve with Chensu or Urad Dal.
Brief: Fred puries stuffed with Tur Dal.
Ingredients: Tur Dal (100 gm0. Wheat flour (200 gm). Ginger (10 Gms). Green chilies flour , green coriander( ½ bunch), chili powder (½ tspn). Hot spice( ½ tspn). Salt (to taste.)
Method :
- Boil Tur Dal.
- Make the dough of wheat flour.
- Chop ginger, green chilies green coriander.
- Grind boiled Dal and mix all the ingredients except the dough.
- Make small balls out of the dough and flatten them. Stuff in the Dal mixture.
- Roll it like purl.
- Deep –fry in hot fat.
Kulth ka Phanu
Brief: Phanu is a Garhwali delicacy makes form the paste of various Dals. It is like ‘Kadi’ in appearance but its taste is totally different from Kadi.
Ingredients: Kulth Dal (300 gm). Coriander powder (1tspn). Jeera powder (1 tspn). Hot spice (½ tbsp). Turmeric powder (1 tspn). Ginger-garlic paste (½ tbsp). Chili powder (to taste), curd (100 gm). Garran/Jeera seeds (½ tbsp). Sliced onions (50 gm). Chopped coriander leaves (¼ bunches). Tomatoes two medium sized, fat (20 Gms).
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 furan/Jeera seeds.
- When furan /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 wit chopped coriander leaves and serve hot with rice.
Brief: spicy Pakoras prepared with different Dal. It can also be served as Kababs.
Ingredients: Urad Dal (500 gm). Jeera powder (1 tbsp). Hot spice (2 tbsp). Salt (to taste). Sesame seeds (5 gm). Green coriander leaves (½ bunches), green chilies 5-8, chapped onions (100 gms0. Fat (to fry).
Method:
- Soak Urad Dal over night, strain and grind the Dal to a fine paste.
- Add Jeera powder, hot spice and salt. Mix well.
- Add chopped onions, chilies and coriander leaves. Mix well.
- Make small balls by applying water on the palms.
- Coat the balls with sesame seeds.
- Deep fry in fat.
- Serve hot with chutney.
Brief: sweet and salty dish, served with the main course meal. Sugar or salt is added according to taste.
Ingredients: Jhangora (100 gm). Mattha (1 ltr). Water (as required).
Method:
- Boil Jhangora in water.
- Mix Mattha in boiled Jhangora and cook well.
- Add sugar and mint salt according to taste.
Brief: Tasty sour chutney prepared with roasted bhang seeds and cumin seeds, mixed with lemon juice.
Ingredients: bhang seeds (50 gm). Cumin seeds (3 gm). Lemon (big one). Salt (to taste), whole red chilies three.
Method:
- Roast bhang seeds and cumin seeds separately.
- Grind red chilies, cumin seeds and bhang seeds into fine paste, adding little water.
- Squeeze lemon juice into the paste, add salt and serve.
Kumaoni Cuisine
Kumaon
Snuggled in the foothills of the majestic Himalayan, Kumaon is located in Uttaranchal, in the northern province of India. Its cool and fresh mountain breeze, the ethereal Himalayan scenic view, tall swaying pine and deodar trees, and the ralling cultivation of hilly crops would captivate any tourist.
Kumaon has its own distinct and impressive tradition, festivals and culture. Its people are brave, hard-working and honest. And its cuisine is high on taste and nutrition. The food habits of the people of Kumaon change according to the changing seasons. So, if in winters, Mathir and Til Laddus or Mandua Rotis are preferred, in summers, Dubuka with Cholia Roti are savored.
To actually enjoy a calm, cool and enchanting trip to Kumaon, tourist should also taste its enchanting culture and exquisite cuisine.
Bal Mithai
Brief: a very popular sweet dish prepared form Khoya (condensed milk), decorated with small white sugar balls.
S.No. / Ingredients / Quantity
- Khoya : 1 Kg
- Sugar : 400 gm.
- White sugar balls : 100 gm.
- Cook Khoya on slow fire and stir continuously.
- Cook till its color changes to dark brown.
- Add sugar and cook till it is thick in consistency.
- Pour over a greased trey and let it cool.
- Cut into rectangular pieces and toss it over the sugar balls.
Brief: delicious and nutritious chappaties made form Mandua cereal.
S. no. Ingredients quantity
- Mandua powder : 600 gm.
- Flour : 200 gm.
- Water : as required
- Mix Mandua pisun and flour well.
- Add water and prepare stiff dough.
- Divide into even sized balls and roll out into chappaties.
- Cook on slow fire form both sides.
- Ensure that the chappaties have been backed well.
Brief: a tasty sweet prepared form Khoya (condensed milk) and coconut and wrapped in leaf (malu).
S. no. \ingredients quantity
- Khoya : 1.00 kg.
- Sugar : 300 gm.
- Grated coconut : 200 gm.
- Green cardamom : 1.00 gm.
- Malu leaf : as required.
- Cook Khoya and keep stirring it on slow fire with out changing its colour.
- Add sugar and 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.
Brief: Tasty sour chutney prepared with roasted bhang seeds and cumin seeds, mixed with lemon juice.
S. no. Ingredients quantity
- Bhang seeds : 50 gm.
- Cumin seeds : 03 gm.
- Lemon : (big) one
- Salt : to taste
- Whole red chilies. : Three.
- Roast bhang seeds and cumin seeds separately.
- Grind red chilies, cumin seeds and bhang seeds into fine paste, adding little water.
- Squeeze lemon juice into the paste, add salt and serve.
Brief: a green leafy vegetable Sisuna, prepared like other green vegetables. The leaves are locally known as “bichhu ghas”.
S.no. ingredients quantity
- Sisuna : 2 kg.
- Jakhiya : 50 gm.
- Fat : 30 mils.
- Salt : to taste
- Pick tender and small leaves of Sisuna.
- Boil them in water and cook, till the leaves are free from 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 serve hot.
Brief: Kumaoni bread prepared by stuffing, Mandua dough into wheat flour dough. (Eaten with a lot of ghee.)
S.no. ingredients quantity
- Wheat flour : ½ kg.
- Mandua flour : 300 gm.
- Ajwain : 1 gm.
- Salt : ¼ tspn.
- Knead wheat flour and keep aside.
- Mix ajwain and salt into Mandua flour and knead. Keep it aside.
- Take wheat flour dough and stuff with Mandua flour dough.
- Roll into chappaties and cook on a griddle.
Brief: a sweet dish prepared with milk, sugar and Jhangora (a local cereal).
S.no. ingredients quantity
- Jhangora : 500 gm.
- Sugar : 200 gm.
- Milk : 2 lts.
- Cashew nuts : 50 gm.
- Raisins : 50 gm.
- Chironji : 100 gm.
- Kewara essence : as required.
- Boil milk in thick bottomed pan.
- Add Jhangora and cook. Stir to avoid lumps.
- Add sugar and cook for some time.
- Add Kewara essence and mix well.
- Garnish with chopped dry fruits.
Brief: a typical refreshing and tempting mixture of radish, lemon curd and paste of bhang seeds eaten during winter season.
S.no. ingredients quantity
- Radish : 400 gm.
- Garlic : 5 flakes
- Green chilies : ten
- Lemon (big) : one
- Salt : to taste
- Curd : 250 gm.
- Roasted bhang seeds : 50 gm.
- Sugar : 60 gm.
- Peel and wash radish. Prepare batons of 2” in length.
- Grind garlic, green chilies 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, sugar and mix well.
Brief: typical Kumaoni snack prepared form boiled potatoes, cooked in hot spice with roasted whole red chilies and coriander leaves.
S.no. ingredients quantity
- Potato : 1 kg.
- Cumin powder : ½ tspn.
- Turmeric : 1 tspn.
- Coriander powder : 2 tspn.
- Red chili powder : 1 tspn.
- Whole red chilies : 5 gm.
- Green coriander : two bunches
- Fat or oil : 50 gm.
- Salt : to taste.
- Boil and peel the potatoes.
- Cut the potatoes into small pieces.
- Heat oil and fry whole red chilies and keep aside.
- Add cumin deeds into oil, when it crackles, add turmeric powder.
- Add boiled potato pieces.
- Add coriander, chili powder and salt.
- Cook on slow fire till done.
- Garnish with chopped green coriander and fried red chilies.
Brief: an innovative food from Kumaon, prepared like potato rolls, stuffed with boiled Dal, and served as a snack item.
S.no. ingredients quantity
- Boiled potatoes : 250 gm.
- Ginger : 5 gm.
- Garlic : 5 to 6 flakes
- Onions : 100 gm.
- Lemon : one
- Hot spice : 1tspn.
- Coriander leaves : 1 bunch.
- Salt : to taste
- Green chilies : 3 to 4
- Oil for deep frying : 300 mls.
- Egg : one
- Read crumbs : 100 gm.
- Boiled mix Dal : 100 gm.
- Peel and mash potatoes. Mix salt and half of a lemon.
- Chop onions, ginger, garlic, green chilies and coriander leaves. Mix with Dal.
- Add lemon jucie and hot spice.
- Flatten the mashed potatoes and stuff it in the Dal mixture.
- Roll and make into cylindrical shapes and dip in beaten egg-white. Coat it with bread crumbs.
- Deep –fry in hot oil and serve with tomato ketchup.
Brief: Spicy Pakoras prepared with different Dals. Can also be served as Kababs.
S.no. ingredients quantity
- Urad Dal : 500 gm.
- Turmeric powder : ½ tspn.
- Hot spice : ½ tspn.
- Salt : to taste
- Green coriander leaves : ½ bunch
- Fat : to fry
- Asafetida : a pinch
- Soak Urad dale overnight, strain away the water and grind the Dal to a fine paste.
- Add turmeric powder, hot spice powder, asafetida and salt. Mix well.
- Add chopped coriander leaves. Mix well.
- Make small balls by applying water on palms, flat-ten the balls and make holes in the centre.
- Deep fry till brown and crisp.
- Serve hot with chutney.
Brief: Raita prepared with cucumber, curd and mustard seeds with the pungent taste of mustard.
S.no. ingredients quantity
- Cucumber : 1 Kg
- Curd : 1 kg.
- Mustard seeds : 10 gm.
- Turmeric powder : 1 tspn.
- Chopped green chilies : 5-6
- Chopped green coriander : ½ bunch.
- Salt : to taste
- Peel and grate cucumber and squeeze the water.
- Beat curd and add cucumber and turmeric powder.
- Grind mustard seeds into fine paste and mix in the above mixture.
- Add chopped green chilies, green coriander, and salt and mix well.
- Keep aside for 3-4 hours to enhance the mustard flavor.
Brief: a typical Kumaoni delicacy prepared with mixed Dal stock, thickened by rice paste and served with rice.
S.no. ingredients quantity
- Bhatt : 50 gm.
- Gahat : 50 gm.
- Rajma : 50 gm.
- Whole Chana : 50 gm.
- Whole Urad : 50 gm.
- Rice : 30 gm.
- Ginger : 30 gm.
- Garlic : 5-6 flakes
- Cumin seeds : 1 tspn.
- Black pepper : 1 ½ tspn
- Hot spice ½ tspn.
- Green coriander ½ bunch.
- Cloves 5-6
- Soak rice overnight and grind into a fine paste.
- Soak Dals overnight and boil in plenty of water, till tender.
- Make a fine paste of ginger, garlic, cumin seeds, clovers, and black pepper.
- Heat oil in a pan, add the ground paste. Fry for some time.
- Add Dal extract and thicken with rice paste and cook for 10-15 minutes. Add hot spice.
- Garnish with chopped green coriander and boiled rice.
Brief: boiled spinach, finely chopped and cooked with spice and curd, and thickened with rice paste.
S.no. ingredients quantity
- Spinach : 1 kg.
- Curd : 300 gm.
- Chili powder : 50 gm.
- Turmeric powder : 20 gm.
- Hot spice : 50 gm.
- Cumin seeds : 20 gm.
- Asafetida : a pinch
- Fat : 50 mls.
- Salt : to taste
- Rice paste : 20 gm.
- Roughly chop spinach, wash and boil.
- Heat fat, add cumin seeds and asafetida.
- When the seeds crackle, add chili powder and turmeric powder.
- Fry the spice well.
- Add boiled spinach and cook a little.
- Add beaten curd and required amount of water and thicken with rice paste.
- Cook well add salt and hot spice and serve with Bhat (Rice).
Brief: Dal prepared form Gahat, tempered with Gandhareni, asafetida and cumin seeds.
S.no. ingredients quantity
- Gahat : 300 gm.
- Turmeric : 1 tspn.
- Rice : 50 gm.
- Coriander powder : 1 tspn.
- Fat : 50 gm.
- Red chili powder : 1 tspn.
- Ginger : 20 gm.
- Asafetida : a pinch
- Garlic : 4 to 5 flakes
- Cumin seeds : ½ tspn.
- Gandhareni : small piece
- Chop ginger and garlic.
- Boil Dal and add ginger, garlic, turmeric, coriander, chili powder and salt.
- When done, add rice paste and cook for some time.
- Temper with cumin powder, asafetida and Gandhareni.
Brief: highly nutritive salad, to be served before meals to enhance the appetite, it is an innovative way to utilize Rus residue.
S.no. ingredients quantity
- Whole Dal : 300 gm.
- Ginger : 100 gm.
- Green coriander : ½ bunch.
- Green chilies : 4-5
- Onions : 150 gm.
- Tomatoes : 200 gm.
- Radish : 200 gm.
- Salt : to taste
- Mango powder : 1-2 tspn.
- Boil whole Dal and drain the excess water. Use Rus residue.
- Chop ginger, onions, tomatoes, radish, green chilies, and green coriander.
- Mix the chopped ingredients into the boiling Dal.
- Add salt and mango powder.
- Serve, garnished with chopped tomatoes and green coriander.
Brief: a local sweet snack, eaten during festivals.
S.no. ingredients quantity
- Suji : 300 gm.
- Curd : 150 gm.
- Ghee : 50 gm.
- Fat : 200 mls.
- Sugar : 75 gm.
- Banana : 02
- Beat Suji with ghee, mash banana and mix into the Suji.
- Add beaten curd and sugar and mix it thoroughly.
- Leave it aside for 2-3 hours.
- Prepare a piping bag with cloth.
- Make a hole of about ½ “in diameter at the bottom of the bag.
- Heat fat in a frying pan and pur the Suji mixture through the bag, the way you prepare Jalebies.
- Deep-fry for both sides tell golden brown.\
- Serve anytime, hot or cold.
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