tag:blogger.com,1999:blog-21832091133332059532023-07-17T21:54:50.115-07:00Gharwal CuisineAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2183209113333205953.post-44311492232346358422021-12-27T07:51:00.000-08:002008-01-07T21:14:49.599-08:00Garhwal Cuisine of UttarakhandThe term uttarakhand cuisine is used to denote cuisine from both kumaon and garhwal regions of uttarakhand. The traditional uttarakhand cuisine is highly nutritious, easy to prepare.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-2720530234142150062020-12-27T07:55:00.000-08:002008-02-06T03:19:17.847-08:00Popular Dishes and RecipesClick on the dishes below for their recipes<br /><br /><a href="http://gharwalfood.blogspot.com/2007/12/garhwal-ka-fannah.html"><span style="color:#993399;">1. Garhwal ka Fannah</span></a><br /><a href="http://gharwalfood.blogspot.com/2007/12/mandua-ki-roti.html"><span style="color:#993399;">2. Mandua ki Roti</span></a><br /><a href="http://gharwalfood.blogspot.com/2007/12/jhangora-ki-kheer.html"><span style="color:#993399;">3. Jhangora ki Kheer</span></a><br /><a href="http://gharwalfood.blogspot.com/2007/12/kandalee-ka-saag.html"><span style="color:#993399;">4. Kandalee ka Saag</span></a><br /><a href="http://gharwalfood.blogspot.com/2008/02/jholi.html"><span style="color:#993399;">5. Jholi</span></a>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-53513286364620348292008-02-05T07:28:00.001-08:002008-03-14T23:54:33.988-07:00JholiJhol, very thin gravy, can be made out of tomatoes, potatoes or other tubers. And for the preparation of Jholi we use curd and it is comparatively much thicker jhol.<br /><br /><strong>Ingredients :<br /></strong><br />1 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Besan</a> or Rice flour<br />3 cups - Curd<br />5 nos - Garlic flakes<br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a><br />5 nos - Red chillies<br />A pinch - <a href="http://indianingredients.blogspot.com/" Target="blank">Asafoetida</a><br />1/2 tsp - Coriander powder<br />1/2 tsp - Turmeric powder<br />1/2 tsp - Red chilly powder<br />Salt to taste<br />1/2 cup - Oil or Ghee<br />3 cups - Water<br />Chopped spinach or fenugreek leaves<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Mix the besan or rice flour with ΒΌ tsp of turmeric powder and half tsp of salt. Make a thick paste of it with the help of water added gradually and folding it with a spatula<br />- Mix paste with curd and water. Churn them properly.<br />- Heat oil in a pan add garlic and saute till light brown, add red chillies and hing (Asafoetida).<br />- Pour the curd mix in the pan and add a bit of turmeric powder, coriander powder, red chillies powder and salt to it.<br />- Start cooking till the gravy becomes thick and the smell of raw besan is gone. Cook for another ten to fifteen minutes. (Preparing it with rice flour requires few more minutes of cooking)<br />- Garnish with spinach, Jholi is ready and serve it with steamed rice.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-28389108853937260102007-12-27T08:00:00.000-08:002008-03-14T23:54:53.058-07:00Mandua ki RotiChappaties made from Mandua cereal.<br /><strong>Ingredients :</strong><br /><br />600 gms - <a href="http://indianingredients.blogspot.com/" Target="blank">Mandua</a> flour<br />200 gms - Wheat flour<br />Water (As required).<br /><br /><strong>Cooking Instructions : </strong><br /><br />- Mix Mandua flour and wheat flour well.<br />- Prepare a stiff dough with water.<br />- Divide into even sized balls and roll out into Chappaties.<br />- Cook both sides on slow fire, ensure it is cooked wellAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-65603171886561117562007-12-27T07:59:00.002-08:002008-03-14T23:53:59.080-07:00Kandalee ka SaagGreen Leafy Vegetable dish, prepared like other green vegetables. The leaves are locally known as 'Bichhu Ghas'<br /><br /><strong>Ingredients :</strong><br /><br />2 kg - <a href="http://indianingredients.blogspot.com/" Target="blank">Kandalee</a><br />50 gms - <a href="http://indianingredients.blogspot.com/" Target="blank">Jakhiya</a><br />30 ml - Oil<br />Salt To taste<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Pick soft and small leaves of Kandalee.<br />- Boil them ihn water and cook, till the leaves leave their acidic content and become pulpy.<br />- Drain the water and heat Oil in a thick bottomed pan.<br />- Add Jakhiya and fry the boiled Kandalee leaves. Add Salt and serve hotAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-63304299603981327912007-12-27T07:59:00.001-08:002008-03-14T23:53:21.755-07:00Jhangora ki Kheer<strong>Ingredients :</strong><br /><br />500 gms - <a href="http://indianingredients.blogspot.com/" Target="blank"><br />Jhangor</a> (Millet)<br />200 gms - Sugar<br />1 ltr - Milk<br />50 gms - Cashewnuts<br />5 gms - Raisins<br />100 gms - <a href="http://indianingredients.blogspot.com/" Target="blank"><br />Chironji</a> (Melon Seeds)<br />Kewara essence (As required). (Kewara Flower)<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Boil Milk in a thick bottomed pan.<br />- Add Jhangor and cook. Stir to avoid sticking.<br />- Add Sugar and cook for some time.<br />- Add Kewara essence and mix well.<br />- Garnish with chopped Dry Fruits.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2183209113333205953.post-52366802304445499292007-12-27T07:56:00.000-08:002008-03-14T23:52:40.171-07:00Garhwal Ka Fannah<strong>Ingredients : </strong><br /><br />1 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Kulad dal</a>, soaked in plenty of water (lentils)<br />1 Tsp - Ginger paste<br />1 tsp - Garlic paste<br />1 tsp - Red chili paste<br />3 tbsp - Fresh coriander leaves, to garnish<br />Salt to taste<br />2 tbsp - Oil<br />1 cup - Water<br /><br /><strong>Cooking Instructions :</strong><br /><br />- First heat the oil in pan and then add pastes, prepared earlier, and fry it until the raw smell is wiped off.<br />- Drain out and add lentils to it.<br />- Next cook them on a low flame for atleast 5 minutes and then add water and salt.<br />- Mix well and then cook again, covered, for minimum of 10 to 15 mins, or check out until the are tender.<br />- Garnish it with corriander leaves then serve it hot with Black and White Roti and enjoy a complete meal.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0