Recipes of Uttarakhand

Taste the magic of Uttarakhand recipes. The traditional cuisine of Uttarakhand is highly nutritious, simple to prepare and at the same time appealing to the palate.

Several of recipes are special to specific occasions or festivals. To mark the welcome of a guest or relative, Keshar ka Halwa, Jhangora ki Kheer, Arsa, Puri and Shingals (Shyali) are generally served with Aloo ke Gutke. The presence of Jakhya, Singal, Gahat ki Dal adds up to the taste.

The effect of regional diversity is also seen in state catering. Recipes can be mainly categorized in two:

  • Garhwali Recipes: Prime feast of the Garhwal region of the Uttaranchal State include Chainsoo, Kaafuli, Jholi, Phaanu, Til ki Chutney, Baadi, Roat, Arsa, Aloo Tomato Jhol.
  • Kumaoni Recipes: Ras, Bhaang ki Chutney, Singhal, Bhatt ki Churdkani, Shai, Badil, Thathawani are prime dishes in Kumaon region.

The yummy and mouthwatering cuisine highlights the unique gastronomy culture, climatic effects on the habit of locals. The food is extremely nutritious to suit the high energy requirements of the hilly and cold region.

Aloo ke Gutke

Brief: Kumaoni snack prepared from Boiled Pahari Potatoes. Ingredients Potato - 1Kg Cumin powder - ½ Tea Spoon Tumeric powder - 1 Tea ...

Aloo Tamatar ka Jhol

Ingredients Potatoes - 250 grams Onion - 50 grams Tomatoes - 100 grams Ginger - 2 cm piece (finely chopped) Garlic - 4 to 5 cloves...

Alu Daal Pakora (Potato and Pules Dumplings)

Brief: Aloo Daal Pakora is served as a snack and is one of the favorite snacks of the locality of the Kumaon. It is served with chutney or tomato ketchup. It is an innovative food of ...

Baadi

Brief: 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 pop...

Bhang ki Chutney

Brief: A taste Sour Chutney prepared with roasted Bhang seeds (Hemp Seeds) and cumin seeds ( Sauf), mixed with Lemon juice. Ingredients Bhang Seeds - 50 gm...

Chainsoo

Brief: 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 null...

Gahat (Kulath) ki Dal

Brief: Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida (Hing) and Cumin (Sauf) seeds Ingredients Gahat (Kulath) - 300 gms...

Gahat (Kulath) Rasmi Badi (Kofta)

Ingredients Gahat Dal - 250 gms Cumin Seeds - 10 gms Ginger and Garlic paste - 2 Tea Spoon each Tomatoes - 250 gms Onions - 100 gms...

Gahat (Kulath) Soup

Brief: Its a soup prepared from Gahat ( Kulth) Grains Ingredients Boiled Gahat water - 500 ml Whole Garam Masala - 10 gms Cream - 10gms...

Jhangore ki Kheer

Brief: Sweet dish prepared with Jhangora. Ingredients Jhangora - 500 gms Sugar - 200 gms Milk - 2 Lts Cahewnuts - 50 gms...

Kafuli

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

Lesu

Brief: Kumaoni/ Garhwali Bread prepared by stuffing Mandua dough into wheat flour dough and eaten with Ghee Ingredients Wheat Flour - ½ Kg Mandu...

Mandua ki Roti

Brief: Delicious and nutritious Chappaties made from Mandua flour Ingredients Mandua Pisun( Flour) - 600gms Wheat Flour - 200gms Water ...

Mixed Bhaddu Dal

Brief: Bhaddu is a heavy bottom and narrow neck pot made of mix alloy. Ingredients Rajma - 150 gms Urad Dal - 150 gms Oil - 100 ml...

Phaanu

Brief: 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...

Recipes of Uttarakhand

Taste the magic of Uttarakhand recipes. The traditional cuisine of Uttarakhand is highly nutritious, simple to prepare and at the same time appealing to the palate. Several of recipes are special t...

Roat

Brief: 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 pako...

Rus

Brief: Kumaoni delicacy prepared with mixed dal stock, thickened by Rice paste and served with Rice Ingredients Bhatt(Black Soyabean) - 50 gms G...

Sani Hui Mooli and Nimbu (Radish and Lemon with Spices)

Brief: Wow! mouth waters the moment you have a flavor of this refreshing and tempting mixture of radish, lemon, curd and paste of bhang seeds. It is usually eaten during winter season...

Sisunak Saag

Brief: Sisunak (Nettle)saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as "Bichhu Ghas". It is a green leafy vegetables dish a...

Stuffed Gahat (Kulath) Chappaties

Brief: Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida Brief: - Delicious and nutritious Chappaties with Gahat Stuffed. Ingredients ...

Thechwani

Brief: 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 c...

Til ki Chutney

Brief: 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. Ingre...

Urad Dal ke Padoke (Wada)

Brief: Spicy Pakoras Prepared with different dal (Pulses) Ingredients Urad Dal - 500gms Chhoped Onions - 1 Tea Spoon Jeera Powder - 1 T...

1 Response

  1. Punita Dwivedi

    well done, I and my family enjoy most of them and am going to try making some of them. Like bhang ki chutney, but you have mentioned cumin as saunf , both have distinctive strong flavours which would change the taste. I think one should be adding jeera to the chutney if I m not mistaken! Otherwise a commendable effort for compiling the recipes??

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