Food of Uttarakhand
Food | Lodging
Here are just some recipes picked up from the web. More will be added in a while. Garhwal has a rich cultural heritage. It is a land of simple-hearted people, colourful festivals and rituals, and highly palatable and savoury cuisines. A trip to Garhwal is incomplete without savouring its appetizing cuisine.
JHANGORA KI KHEER
Ingredients : Jhangor ( 500 gr), Sugar ( 200 gr), lk ( 900 gr) Cashewnuts ( 50 gr), Raisins ( 50 gr), Chironji ( 100 gr.), Kewara essence (As required).
Method:
- Boil Milk in a thick bottomed pan.
- Add Jhangor and cook. Stir to avoid sticking.
- Add Sugar and cook for some time.
- Add Kewara essence and mix well.
- Garnish with chopped Dry Fruits.
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
MANDUA KI ROTI
Brief : Chappaties made from Mandua cereal.
Ingredients : Mandua flour (600 gr), Wheat flour 200 gr), Water (As required).
Method:
- Mix Mandua flour and Wheat flour well.
- Prepare a 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 been cooked well.
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.
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