RECIPES OF THE KUMAON HILLS

Sri Anirvan enjoyed cooking and feeding his disciples and guests.

He liked a certain herb that grew in the Kumaon hills, and used it oten in his cooking. HOwever Sr Gautaim Dharmapal cannot re ollect the name of that local herb.

Here are some recipes for food eaten in Kumaon.

PEAR AND MANGO CHUTNEY

a very tasty chutney with fruity taste ,goes very well both with main meal and snacks

Pear and Mango Chutney Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely.

: Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.

ALL PURPOSE GREEN CHUTNEY

I: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 18 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated)

CHANNA BHATURA

its a spicy channa dal preparation with fried bhatura ,a ideal party food

51. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds 39 Dry masalas :- 1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry

Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins (excluding pressure cooking) Serves - 5

KACHORI

ideal wholesome snack best to entertain your guest or family just to show of that extra bit and very good in winter

For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching

For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories

GOBI/VEG MANCHURIAN

chicken manchurian is a dish every chinese food lover is aware of ,here is the vegetarian version which is equally tasty

Ingredient

1 medium. cauliflower clean and broken into big florettes. 1 small bunch spring onoin finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour 1/4 tsp. red chilli powder 2 red chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

MALAI KOFTA a vegetarian delight

Gravy: 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee for kofta 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste

Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. Making time: 45 minutes. Makes: 10 koftas with gravy. shelf life:best seved fresh

Chainsoo

Kafuli

Jholi

Phaanu

Til ki Chutney

Thechwani

Baadi

Roat

Arsa

Alu tamatar ka jhol

CHAINSOO

Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of Black Bhat (a varity of soyabean), but in that case it is called BHATWANI.

Black Gram seeds(Kali Urd whole) - 1 cup

Oil - 1/2 cup ( preferably mustard oil)

Garlic - 4 to 5 cloves

Cummin seeds - 1 tsp

Black pepper - 4 nos.

Red chillies whole - 4 to 5

Asafoetida - a pinch

Dry coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chillies powder - 1/2 tsp

Water - 3 cups

Salt - 3 tsp or to taste

garam masala-1/2 tsp

1. Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame. Grind the roasted seeds into a coarse powder.

2. Heat oil in the Kadahi and add garlic cloves.When the garlic turns lightl brown, add cumin seeds, red chillies,black pepper, and heeng (asafoetida)

3. Immediately add the daal powder and fry it for 1-2 minute or so. Add turmeric powder, dry coriander powder, red chillies powder, salt and water. Bring it to boil.

4. Cover and Cook till the daal becomes very soft. Simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

KAFULI

Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of Spinach leaves is the most common preparation.

Spinach(Palak ka saag) - 2 bunches

Fenugreek leaves ( Methi) optional - 1/2 bunch

Green chillies - 4 to 5

Oil - 2 tbsp ( preferably mustard oil)

Garlic - 4 to 5 cloves

Ginger - a 3 cm piece

Cummin seeds - 1 tsp

Asafoetida - a pinch

Dry coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Rice powder or rice paste - 1 tbsp

Curd- 2tbsp (optional)

Water - 1-2 cup

Salt - 2 tsp or to taste

1. Wash Palak and Methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender.

2. Finely chop ginger and garlic. Heat oil in afrying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cummin seeds and asafoetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt.

3. Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.

4. Cover and cook for about 8 to 10 minutes on slow fire till the gravy is is thick. If dry add some water and boil.

Garnish with pure ghee and serve hot with roti or steamed rice.

JHOLI

In Garhwali Jhol means very thin gravy. Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand Jholi is gravy made out of curd. It is comparatively a much thicker jhol and similar to phanu in preparation.

Besan or Rice flour - 1 cup

Curd - 3 cups

Oil or Ghee - 1/2 cup

Garlic - 4 to 5 cloves

Dry Faran or Cummin seeds - 1 tsp

Red chillies whole - 4 to 5

Asafoetida - a pinch

Dry coriander powder - !/2 tsp

Turmeric powder - 1/2 tsp

Red chillies powder - 1/2 tsp

Water - 3 cups

Salt - 3 tsp or to taste

chopped spinach or fenugreek leaves -optional

1. Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt. Make it into a thick paste by gradually adding water, and continuously folding it with a spatula or karchi.

2. Now mix the paste with Curd and water. Churn the mixture well.

3. Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil. When the garlic turns light brown, faran, red chillies and heeng.

3. Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt.

4. Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook for about 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin.

5. Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.

Garnish with a table spoon full of ghee, coriander leaves and green chillies( slit apart into two pieces) and serve with bhaat (steamed rice)

PHAANU

Phanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like- Gahat, Arhar or green Mung can be used to prepare Phanu.

Gahat or Kulath (Horse gram) - 1 cup

Oil - 1/2 cup ( preferably mustard oil)

Garlic - 4 to 5 cloves

Ginger - 1/2 inch piece

Green chillies - 3 to 4

Jakhiya or Cummin seeds - 1 tsp

Asafoetida - a pinch

Dry coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water - 3 cups

Salt - 2 tsp or to taste

1. Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.

2. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.

3. Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes.

4. Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt.

5. Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils.

Garnish with pure ghee and chopped coriander leaves . Serve with steamed rice.

TIL KI CHUTNEY

This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.

Til (sesame seeds)- 3-4 tbsp

Corriander leaves- 1 bunch

Garlic cloves- 3-4 nos.

Green chillies- 2-3 nos.

Yoghurt or Lemon Juice- 3-4 tbsp

Salt to taste

sugar 1/2 tsp (optional)

1. Dry Roast Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.

2. Grind Til seeds with corriander leaves, garlic cloves and green chillies. Add lemon juice or yoghurt and grind to a fine paste.

3. Adjust salt and sugar.

THECHWANI

Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces.

Radish root - 3 to 4

Potato - 1

Oil or Ghee - 2 tblsp

Garlic - 4 to 5 cloves

Ginger - 3 cm piece

onion-1 medium chopped

Tomato- 1 medium and chopped

Dry Faran or Cummin seeds - 1 tsp

Red chillies whole - 4 to 5

Asafoetida - a pinch

Dry coriander powder - !/2 tsp

Turmeric powder - 1/2 tsp

Red chillies powder - 1/2 tsp

Water - 6 cups

Salt - to taste

1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.

2. Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil. Add crushed radish and potato. Fry the mix for 2 to 3 minutes. Set aside.

3. Add cummin seeds, red chillies, asafoetida in the remaining oil, add chopped onion and fry till light brown. Put turmeric powder, dry coriander powder, red chillies powder . Fry for few seconds. Add fried vegetable and chopped tomatoes and salt

and some water.

4. Boil for 2 to 3 minutes. Add remaining water and pressure cook or cook on a slow fire for about 30 minutes or till the radish becomes soft.

Garnish with corriander leaves and green chillies( slit apart into two pieces).

BAADI

Baadi is made from Kwada ka Aata (also known as Choon or Mandua flour and is black in color) Baadi is best eaten with Gahat ki dal or Phaanu.Hot Baadi and hot Phanu is very popular food in Uttarakhand.

Kwada ka Aata - 1-2 cup

Water - as required

Ghee - 1-2 tbsp

1. Heat water in a pan till it boils.

2. Now mix Choon (kwada flour) in water and cook for 2 minutes.

3. Add ghee to it and serve hot.

ROAT

During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons.

Whole meal wheat flour (Gahun ka atta) - 2 cups

Cold milk - 1/2 cups

Butter Oil (Ghee) - 150 grams

Green cardamom (Ilaichi) - 1/2 tsp

Aniseed (Saunf) - 1 tsp

Jaggery(gur) - 1 1/2 cups

Water - 1 cup

1.Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.

2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.

3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.

4. Place an iron tawa on a moderate flame. Pour about a tsp. ghee on it. When the ghee gets moderately hot, place the roat on the tawa. Turn the roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the roat from the tawa. Serve it when cool.

ARSA

Rice flour (Chawal ka atta) - 2 cups

Butter Oil (Ghee) - 150 grams

Resins - 100 grams

Sugar - 1 1/2 cups

Water - 1 cup

1. Heat the water and dissolve the sugar in warm water. Allow the solution to cool and sieve it through a muslin cloth. Set aside.

2.Add the sugar solution gradually kneeding the rice flour into a soft dough. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee in it. When the ghee gets moderately hot deep fry small poorie like arsas made out of the dough.

3. Cook each arsa till it becomes brown. Remove off the flame.

ALU TAMATAR KA JHOL

Potatoes - 250 grams

Onion - 50 grams

Tomatoes - 100 grams

Ginger - 2 cm piece ( finely chopped)

Garlic - 4 to 5 cloves

Red chili powder - 1 tsp

Turmeric powder - ½ tsp

Garam masala powder - ½ tsp

Fenugreek seeds - ½ tsp

Cumin seeds - 1 tsp

Coriander leaves - 1 tbsp ( chopped)

Ghee - ¼ tea cup

1. Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger.

2. Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft.

3. Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame.

4.Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.

BAANTE:-

A special Kumaoni curry prepared with yoghurt and radish as the main ingredients. A distinct taste, neither too spicy nor too sweet, is the outcome of this recipe that has a seasoning of Red chilly powder and pure Ghee. The curry has a consistency that makes it neither too thick nor too watery. Tastes best with plain white rice, although some prefer another popular Kumaoni dish called “palak kappa’’ as an accompaniment.

KARAAL:-

This one’s gonna sound really interesting to all the health-conscious people out there! Easy-to-cook, like most of the Kumaoni Cuisine, the dish has that distinct flavor intact. Prepared with Urad daal as the main ingredient, the dish is a typical example of healthy-yet-tasty food.

Moong Daal Dubka:-

A typically simple-to-cook Kumaoni recipe, but the taste remains great as ever. The dish can be prepared out of any lentil (daal) like Urad, Moong etc. Normally had with rice, the dish has a very ethic flavor. The soup-like dish tastes even better in winter for the very fact that it is soup-like and is served hot. The dish has topping of desi Ghee like many other dishes from Kumaon.

Aloo Ke Gutke:-

Potatoes cooked (mostly fried) with cumin seeds and lots of spices. Although the definition sounds quite cliché, you just have to taste the dish to realize why it is so popular among the people of the region. It is best prepared with “Pahari aloos”, but the dish tastes really good otherwise also.

BHANGE KA RAITA:-

No meal is complete in the region without a raita to accompany the meal, especially lunch. One of the tastiest forms of Raita, Bhange ka raita goes best with khichri. The flavor is worth savoring for a long time even after the meal.

ROTE:-

A common offering at religious places and occasions, the dish is prepared from a mixture of wheat flour and Gur (Jaggery) or sugar. If that doesn’t sound tempting enough then add the aroma and flavor of cardamom and sauf. I bet the taste buds are active now! The dish is worth it!

PALYOO:-

A dish made out of sour yoghurt with pakoras to go with it. Sounds like the Panjabi kadhi, doesn’t it? Believe me, there’s a helluva lot of difference between the two! The only way to know the difference is, obviously, to go ahead and taste it. So, go and dig into the curry and, we bet, you’ll eat your fingers off.

Churkani:-

Some call it the Kumaoni version of the black bean soup with just the right amount of garam masala added to give that desi flavor. The taste is such that it refreshes the mood and the dish is really good for health too. A lethal combination indeed!

Kappa:-

A dish made out of palak, kappa is one of the most popular and tastiest dishes of Kumaon. The palak leaves are made to taste so good that it becomes quite difficult to believe that what one is eating is the good old spinach in its Indian Avatar. The dish goes well with almost anything, from rice to simple rotis to another popular dish called Palyoo.

RUS:-

Rus is among the greatest delicacies of Kumaon region. Consisting of a mixture of various pulses (great source of protein); the dish is really nutritious and good for health. The dish has a good amount of iron too as, ideally, it is cooked in an iron dish. The taste is enhanced to magical proportions once a little amount of ghee is poured right before savoring the delight. Rus tastes best when had with plain white rice. Although it can be had at any time of the year, the chill of the winter adds that little bit of extra taste.

SEEYAL:-

A must-have at all special occasions and celebrations like weddings, birthdays or festivals, the sweet dish is prepared, primarily, from sooji (semolina) and banana pulp. High on fat content, but who’d mind as long as the dish tastes as good as it actually does!

Gahat (Kulath) Ki Dal

Gahat Cappaties

Gahat Rasmi Badi (Kofta)

Sani Hui Mooli and Nimbu

Bhaddu is a heavy bottom and narrow neck pot made of mix alloy.

1. Rajma - 150 gms

2. Urad Dal - 150 gms

3. Oil - 100 ml

4. Whole Garam Masala - 15 gms

5. Turmeric powder - 1 Tea Spoon

6. Cumin Seeds - 5 gms

7. Whole Red Chilies - 4-5 Pieces

8. Coriander Seeds - 5 gms

9. Tomato Puree - 50 gms

10. Cream - 10gms

11.Salt to taste

1. Put overnight soaked dal in Bhaddu with water

2. Add whole Garam Masala, Salt and little oil, bring it to boil in medium heat until it tenders well.

3. Heat oil in a pan, add Cumin seeds, coriander seed, and whole red chilies and fry till it cracks.

4. Add Ginger and Garlic paste, tomato puree and fry for sometime

5. Add boiled dal and simmer it for 10 minutes.

6. Garnish with cream. Serve hot.

1.Whole meal wheat flour (Gahun ka atta) - 2 cups

2. Cold milk - 1/2 cups

3. Butter Oil (Ghee) - 150 grams

4. Green cardamom (Ilaichi) - 1/2 tsp

5. Aniseed (Saunf) - 1 tsp

6. Jaggery(gur) - 1 1/2 cups

7. Water - 1 cup

1.Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.

2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.

3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.

RAS

A very appetising and highly nutritious dish made from a mixture of of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron Kadahi

Gahat- 1/2 cup

Rajma-1/4 cup

Lobia- 1/4 cup

Kala Chana- 1/4 cup

Kabuli Chana- 1/4 cup

Whole Urad- 1/4 cup

Bhatt- 1/2 cup

Corriander powder-1tsp

cumin powder-1tsp

red chiili powder-1/2 tsp

Garam masal-!/2 tsp

Ghee-2tb.sp

Whole red chillies

Salt to taste

1.Soak all the dals overnight and next day boil them in plenty of water till soft.

2.Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear.

3.Put the stock on heat and keep boiling till it starts to thicken.

4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder

garam masal and salt to the ras.

5.When Ras is gravy like consistency, take off from heat.

6.For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice)

BHAANG KI CHUTNEY

Bhaang (Hemp) seeds- 1-2tbsp

Corriander leaves(optional)- 1/2 cup

Green chillies- 2-3 nos.

Yoghurt- 1/2 cup

or juice of lemon- 2-3 tb sp.

1. Roast bhaang seeds in a dry pan till they crackle.

2. Grind together with dhaniya , green chillies, salt and yoghurt.

3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds.

SINGHAL

Semolina (Sooji) - 2 cups

Curd - 1 cups ( well churned)

Butter Oil (Ghee) – 250 grams

Sugar – 50 grams ( grounded to a fine power)

Banana – one ( made into pulp)

1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp. Mix again to a uniform consistency. Put aside.

2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature.

3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown .

4. When both sides are cooked decant and takeout the singhals. Put off the flame when all singhels are cooked. Garnish with cardamom powder and serve hot.

BHATT KI CHURDKANI

Black Bhatt- 1 cup

Onion- 1 medium

Jeera- 1/2 tsp

Dhaniya powder- 1tsp

Jeera powder- 1 tsp

Rice paste or plain flour

Chilli powder- 1/2 tsp

Oil-2 tbsp

Salt to taste

Water-4 or 5 cups

1. Soak bhatt overnight.

2. Heat oil in a karahi. Add jeera, chopped onion and soaked bhatt together in the karahi and fry till the onions start getting brown.

3. Now add 1-2 tsp of plain flour and fry again for few minutes. Put haldi dhania, jeera powder and chilli powder. Fry for few more seconds.

4. Add 4 cups of water and cook on high flames. Cover and simmer for 30-40 mins or till bhatt is soft and curry is thick. The color of churkaani should be dark greenish black. It is served with hot steamed rice.

SHAI

Semolina (Sooji) - 2 cups

Curd - 2 cups ( well churned)

Butter Oil (Ghee) – 150 grams

Cooking Soda – 1/4 tsp

Saunf – 1 tsp

Sugar – 1 1/2 cups ( grounded to a fine power)

Dry fruits(assorted) – 25 grams ( cut to thin, slender, long pieces)

1. Mix thoroughly the Semolina with the cooking soda along with one tsp. ghee. Add the curd and mix well into a uniform paste.

2. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee on it. When the ghee gets moderately hot add saunf and the semolina paste to it. Reduce the flame. Cover the frying pan.

3. Cook like a pancake for about 15 to 20 minutes. Occasionally removing the cover and tossing the cake upside down. Continue till both sides of the cake turn reddish brown. If needed add few more teaspoon ghee.

4. When both sides are cooked add the sugar. As the sugar melts and gets absorbed by the pancake, put off the flame. Garnish with dry fruits and serve hot.

BADIL

Horse gram ( Kala chana) whole - 1 cup

Mix of Arhar, moong, and chana daals - 2 cups

Oil or Ghee - 1/2 cup

Garlic - 10 cloves

Ginger – 2 cm. Piece

Ajwain – 1 tsp

Green chillies – 3 to 4

Cummin seeds - 1 tsp

Black pepper - 4 nos.

Cinnamon - a 1.27 cm piece

Clove - 4 nos.

Asafoetida - a pinch

Dry coriander powder - !/2 tsp

Turmeric powder - 1/2 tsp

Red chillies powder - !/2 tsp

Water - 2 cups

Salt - 3 tsp or to taste

1. Put the frying pan on a moderate flame. Pour one-teaspoon oil. When the oil gets hot put a tarka of heeng (asafoetida) and ajwain in the hot oil. When tarka is ready add two cups water and salt to taste.

2. When the water starts boiling then add the mixture of all the pulses (daals). Cover with a lid and cook for about 10 minutes on a moderate flame. If the water gets dried up add some more water.

3.Crush and grind the pulses mix with a ladle. Continue doing this till the pulses mix does not stick to the ladle.

4. Now apply some oil on a thali and pour the cooked pulses mix on it. Spread uniformly, and allow it to cool. On cooling and solidifying cut it into small cakes called badil.

5. Fry these badils in oil on a steel tawa. Serve on a plate with sweet& sour chutney and garnish with coriander leaves and grated coconut.

THATHAWANI

Daals:

Black soya bean (black bhatt)whole - 2 cup

Horse gram (kala chana) whole – 1 cup

Gautk ( Kulthi)l - 1/2 cup

Urd whole and Rajmah whole - ½ cup

Green masala:

Garlic – 8 to 10 cloves

Onion – one

Ginger – 2 cm piece

Dry masala:

Cummins seeds - 1 tsp

Black pepper - 4 nos.

Cinnamon - a 1.27 cm piece

Clove - 7 nos.

Ilachi – 5 nos.

Red chillies whole - 4 to 5

Coriander powder (dhania)– 1 tsp

Poppy seeds ( khaskhas) – 1 tsp

Rice thickener

Rice powder – 1 tbs

Salt - 2 tsp or to taste

Water – one cup

Misc.

Ghee- 2 tbs

Shah jeera- ½ tsp

Coriander leaves – ½ cup

1. Wash the daals and soak them in water for about two hours. When the seeds have become well soaked, boil them with water in an iron utensil. Cook for about one and a half to two hours. Longer the daals are cooked the tastier the broth becomes. Alternately the daals can be cooked in a pressure cooker for 30 to 45 minutes.

2. Remove the seeds and keep the liquid broth aside. Grind all the green and dry masala into a uniform paste in little water. Mix t rice powder, salt and water to make the rice thickener.

3. Add the masala paste to the rice thickener. Put an iron frying pan on a moderate flame. Pour the liquid broth and masala paste with the rice thickener. Cook for about ten minutes to get Thathawani.

4. Take a karchi, pour the ghee and allow it to get hot. Put shah jeera in the hot oil. Add the tarka to the Thathawani. Garnish with ghee and coriander leaves if desired.

KUMAONI RAITA

Mustard seeds

2 Teaspoon

Fenugreek seeds

1⁄4 Teaspoon (Optional)

Turmeric powder

1⁄2 Teaspoon

Salt

To Taste

Fresh Produce (Fruits/Veg/Herbs)

Cucumber

1 Medium

Green chilies

2 Medium, finely chopped

Coriander leaves

1⁄2 Bunch, finely chopped

1. Peel, wash and grate cucumber. Squeeze out excess water.

2. Roast fenugreek seeds. Then grind mustard seeds and roasted fenugreek seeds in a sil batta with a small quantity of water to make a paste.

MAKING

3. Beat the curd to a smooth consistency.

4. Add paste of mustard seeds and fenugreek seeds, salt, turmeric and chopped green chilies. Mix well.

5. Then add grated cucumber and mix well. Allow to stand for some time so that the flavors blend.

SERVING

6. Garnish with coriander and serve as side dish for any pahari meal.

*****************************************************************************************************

I found this delightful blog in which the lady describes the food of Kumaon.

http://tesathome.com/2012/07/26/the-local-flavours-that-linger-kumaon-uttarakhand-india-by-the-other-home/

The Local Flavours that Linger: Kumaon (Uttarakhand, India) by The Other Home

Readers and Friends,

“I dislike feeling at home when I am abroad.”
- George Bernard Shaw

If India is your dream destination or a promised adventure, then you should visit The Other Home . The Other Home makes you feel so comfortable travelling. Today, we are so honored to have The Other Home sharing a hearty and beautiful journey with us. Feel free visit and follow their blog because you will find non-stop, amazing adventures and tales on the other corner of the earth that you soon will feel like home…

I have discovered over my travels that one of the most effective way to create memorable experiences out of your travels is to let the senses take over to sample local food, take in local aromas and savour local tastes; and then the smells and the tastes that you experience linger with you for a long time to come. The memories are not preserved only in photographs but also in those little jars of local pickles or sachets of the spices of the region or that special bottle of wine of the season or the rice/rajma with the flavors not to be found elsewhere that you pick up on your trips.

Local Spices Kumaon – Kilmor.in

On one of my recent trips to Kumaon, I did precisely this and even though I came back a month back, the flavours still linger. One very interesting lentil I found on the trip is Bhatt, a kind of black soya bean that is prepared in very many different ways. It’s another variant is rust brown in colour commonly known as Kulathi in some areas.

Black Soya - products.tradeindia.com

These lentils are not only recommended for a variety of ailments of the urinary tract, they are also when cooked over slow fire in an open vessel and imbued with local spices give that rich textured taste and magical aromas. In valleys in Kumaon along the rivers where a variety of red rice reputed for its medicinal properties is grown, these lentils are eaten with red rice.

Asfoetada - indiamart.com

On the spices side besides that relatively better known Pahari Lemons and Heeng (asfoetada), I came across interesting spices like ‘Jambu’ (a jeera like flavouring herb that is supposed to be of Tibetan origins), and Gandhrouli (another asfoetada like substance.

Marijuana Plant - buymarijuanaseeds.com

Another interesting spice that I found was bhanga (essentially seeds of the Marijuana plant used often as a ‘chatni’ ingredient, it is also used to give specific flavours to curd based dishes. Dried seeds of small pomegranates called Dadims are also used to lend specific taste to some meat dishes. The area households also use many of the exotic flavors originally from Tibet.

Self Help Group – anynews.in

Many of these typically local products are now relatively easy available through the efforts made by local women self help groups that organize themselves to process and package them, and then market them through kiosks set up in areas of tourist interest.

Red Rice - cep-blogspot.blogspot.com

Interestingly these kiosks are also manned by local women working for the NGO working in close cooperation with local village leadership and are able to provide interesting insights into how to use these products. I was very fortunate to have found the perfect place to discover these in ‘Chhoti Haldwani’ a village set up by legendary hunter and conservationist ‘Jim Corbett’ through a community level initiative focused on homestays, community engagement and building value around environment and shared heritage. I do believe that more initiatives of this kind will build memorable experiences for the tourists.

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RECIPES OF KUMAON, WHERE ALMORA IS NESTLED

The Local Flavours that Linger: Kumaon (Uttarakhand, India) by The Other Home

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