Mandua ki Roti

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Chappaties made from Mandua cereal.
Ingredients :

600 gms - Mandua flour
200 gms - Wheat flour
Water (As required).

Cooking Instructions :

- 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 it is cooked well

Kandalee ka Saag

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Green Leafy Vegetable dish, prepared like other green vegetables. The leaves are locally known as 'Bichhu Ghas'

Ingredients :

2 kg - Kandalee
50 gms - Jakhiya
30 ml - Oil
Salt To taste

Cooking Instructions :

- 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

Jhangora ki Kheer

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Ingredients :

500 gms -
Jhangor
(Millet)
200 gms - Sugar
1 ltr - Milk
50 gms - Cashewnuts
5 gms - Raisins
100 gms -
Chironji
(Melon Seeds)
Kewara essence (As required). (Kewara Flower)

Cooking Instructions :

- 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.

Garhwal Ka Fannah

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Ingredients :

1 cup - Kulad dal, soaked in plenty of water (lentils)
1 Tsp - Ginger paste
1 tsp - Garlic paste
1 tsp - Red chili paste
3 tbsp - Fresh coriander leaves, to garnish
Salt to taste
2 tbsp - Oil
1 cup - Water

Cooking Instructions :

- 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.

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