Recipes Of Uttarakhand

Aalu Daal Pakora

1. Aalu Daal Pakora

Aloo Daal Pakora is served as a snack and is one of the favorite snacks of the locality of the Kumaon.It is an innovative food of Kumaon.There are various versions and recipes of aloo dal pakoras, in some moong daal is added in some both dal and potatoes are mashed together. Here we are providing the famous kumaoni recipe of Aloo Dal Pakodas.It is a perfect tea time snack during monsoons. Aloo Dal

Aloo Ke Gutke

2. Aloo Ke Gutke

Aloo ke Gutke is a famous dish in both Garhwal and Kumaon regions of Uttarakhand. This dish is also used as snack, side dish with Rice and Dal and even for lunch box with Poori and Chappatis. It is a traditional dish which requires simple ingredients like mustard oill, basic spices and boiled potatoes only. It is very quick to make thus quite popular across the masses.  Aloo ke Gutke is a veg

Aloo Tamatar Ka Jhol

3. Aloo Tamatar Ka Jhol

Aloo Tamatar Jhol is a popular dish among the people of Uttarakhand, as it is quick and easy to cook and requires minimum ingredients. Aloo Tamatar Jhol/Saag is preferably eaten with Poori and sometimes with Rice. Let us learn how to make Aloo Tamatar ka Jhol

Baadi

4. 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.Learn how to make Baadi

Bhang Ki Chutney

5. Bhang Ki Chutney

Bhaang ki Chutney is a very famous delicay in Kumaon region of Uttarakhand. It is served with every food at most of the occasions. You will find Bhang ki Chutney in every Kumoani household as well.Bhang ki Chutney is made from Bhaang (Hemp) seeds which have no psychoactive properties unlike its leaves.Learn the recipe for making spicy Bhaang (Cannabis) ki Chutney in proper Kumaoni style. It is a t

Bhatwani

6. Bhatwani

Uttarakhand famous, well known traditional dish Bhattwani is prepared from Pahari Bhatt Dal (Black Beans) powder.

Chachandu

7. Chachandu

Chachandu is a famous traditional cuisine of Uttarakhand made with buttermilk and Jhangora (Barnyard Millet). Its very easy to cook, easy to digest and very healthy.It is also written as Chhachcindu, Chachindu, Chhachindu

Chainsoo

8. Chainsoo

Chainsoo is prepared by using black gram daal (Urad dal) by griding and roasting it. It is a very healthy daal with high protein value.Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhattwani.

Chaulai Ke Laddu

9. Chaulai Ke Laddu

Chaulai ke laddu is a sweet delacies of Uttarakhand. It is make of Amarnath Seeds, also known as Cholai (Chaulai) in local languages.Those refraining from grains during fasts can consume chaulai made sweets (mainly ladoos). Most Indians treat it as a non-cereal which allows it to be eaten as phalahaar during fasts.Learn how to make Chaulai ke ladoos in Pahadi Style

Gahat (Kulath) Ki Dal

10. Gahat (Kulath) Ki Dal

Gehat Dal is prepared from Gahat (also know as Kulath), tempered with Gandharein (Angelica Glabris), Asafoetida (Hing) and Cumin (Sauf) seeds. It is highly nutritious and preferred during the winters.

Gahat (Kulath) Rasmi Badi (Kofta)

11. Gahat (Kulath) Rasmi Badi (Kofta)

Gahat dal badi is very famous in both Garhwal and Kumaon region of Uttarakhand. It is made by women when there is surplus dal available and these badi's are used when there is scarcity of vegetables.Learn how to make Gahat or Kulath Dal Badi

Gahat (Kulath) Soup

12. Gahat (Kulath) Soup

Its a soup prepared from Gahat ( Kulth) dal. It is considered to be healthy and have medicinal properties as well.

Ginjudu (Ginjda)

13. Ginjudu (Ginjda)

Dinjudu is a Uttarakhand traditional dish prepared from Pahari Bhatt Dal (Black Beans) and Jhangora (Barnyard Millet). Also locally regarded as Pahadi Khichdi which is nutritious and healthy.Learn how to make Ginjudu in Pahadi Style

Jhangore Ki Kheer

14. Jhangore Ki Kheer

This is sweet dish prepared with Jhangora in most parts of Uttarakhand in both Garhwal and Kumaon Regions. 

Kafuli

15. Kafuli

Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of Spinach or Rai leaves is the most common preparation.In some parts of Uttarakhand it is also known as Kafali, Kafli.Learn how to make Kafali using Spinach (Paalak)

Lagdi

16. Lagdi

Lagdi is delicious snack of Uttarakhand made easily with wheat flour and gud or sugar. Its very much loved snack by children.Learn how to make Lagdi (Lagadi)

Lesu

17. Lesu

Lesu is a Kumaoni/ Garhwali Bread prepared by stuffing Mandua dough into wheat flour dough and eaten with Ghee

Mandua Ki Roti

18. Mandua Ki Roti

Delicious and nutritious Chappaties made from Mandua flour. Madua is also known as Ragi and has rich nutritious value. 

Meetha Bhat (Khaska)

19. Meetha Bhat (Khaska)

Uttarakhand traditional sweet dish prepared from Pahari red rice (Lal Chawal). Meetha Bhaat is also prepared in various auspicious events, marriages and festivals in both Garhwal and Kumaon regions of Uttarakhand.Learn how to make Meetha Bhaat

Meethe Swale

20. Meethe Swale

Meethe Swale is a traditional snack of Uttarakhand made easily with rice flour and gud or sugar. Its been cook on all auspicious occasions/ festivals.

Mixed Bhaddu Dal

21. Mixed Bhaddu Dal

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

Phaanu

22. 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.Learn how to make Phaanu (Faanu)

Plyo

23. Plyo

Plyo is delicious Uttarakhand dish made with buttermilk and Ragi flour (Mandue Ka Atta or Chuna). It is similar to Kadi.

Roat

24. 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.

Rus

25. Rus

Rus is a kumaoni delicacy prepared with mixed dal stock, thickened by Rice paste and served with Rice

Sani Hui Mooli And Nimbu

26. Sani Hui Mooli And Nimbu

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 seasons.

Sisunak Saag

27. Sisunak Saag

Sisunak (Nettle Leaves, Kandali) saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as "Bichhu Ghas" and Kandali in Garhwal region. It is a green leafy vegetables dish and is liked by everyone. (Nutritional Composition: - Mg, Iron). Pick only tender leaf if being picked from the wild.Learn how to make Kandali Saag

Stuffed Gahat (Kulath) Chappaties

28. Stuffed Gahat (Kulath) Chappaties

Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida.Learn how to make gahat dal parantha

Thechwani

29. 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.Learn how to make Thwichawani in Pahadi Style

Til Ki Chutney

30. Til Ki Chutney

Til (sesame seeds) 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 snacksLearn how to make Til ki Chutney in Pahadi Style

Urad Dal Ke Pakode (Wada)

31. Urad Dal Ke Pakode (Wada)

Spicy Pakoras Prepared with different dal (Pulses) are made in Uttarakhand in different region. Different dals are used to make pakodas in Garhwal and Kumaon, but Udad dal is commonly used in both. Udal Dal Pakoda are also made during any auspicious occasion and festivals in Uttarakhand.Learn how to make Udad Dal Pakoras

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