art-culture

Uttarakhand

The food from Uttrakhand is known to be wholesome to suit the high-energy necessities of the mountainous and wintry region. It is traditionally cooked over wood fire. The cuisine mainly consists of food from two different sub regions Garhwal and Kumaon, though the basic ingredients of both Garhwali and Kumaoni cuisine are the same, there are some basic differences that tell apart the two. The distinctive trait of the Kumauni cuisine is the tightfisted use of especially milk and milk-based products as cows from hilly areas do not yield high-quality or amount of milk. The similarity between both of them is the liberal use of Ghee and charcoal cooking. Both Garhwalis and Kumaunis are fond of lentil or pulses and ‘Bhaatt’ or rice. To combat the extreme winters and possible exhausting of food, they also use Badi (sun-dried Urad Dal balls) and Mangodi (sun-dried Moong Dal balls) as substitute for vegetables at times. Main dishes from Uttarakhand include Chainsoo, Kafuli, Jholi, Thechwani, Baadi, etc.

chainsoo

Ingredients

1 cup: Black Gram seeds (Kali Urad whole)

4-5 cloves: Garlic

1 tsp: Cumin seeds

4-5: Black pepper

4-5: Red chillies whole

A pinch: Asafoetida

1/2 tsp: Dry coriander powder

1/4 tsp: Turmeric powder

1/2 tsp: Red chillies powder

1/2 tsp: Garam masala

1/2 cup: Oil ( preferably mustard oil)

3 cups: Water

3 tsp or to taste: Salt

Method

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.

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

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.

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.

garhwal ka fanna

Ingredients

1 cup: Kulad dal, soaked in plenty of water (lentils)

1 teaspoons: Ginger paste

1 teaspoons: Garlic paste

1 teaspoons: Red chili paste

3 tablespoons: Fresh coriander leaves, to garnish

1/2 teaspoon: Salt

2 tablespoons: Oil

1 cup: Water

Method

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.