Gharwal Cuisine

Garhwal Cuisine of Uttarakhand

2021-12-27T07:51:00.000-08:00

The 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.

Popular Dishes and Recipes

2020-12-27T07:55:00.000-08:00

Click on the dishes below for their recipes

1. Garhwal ka Fannah
2. Mandua ki Roti
3. Jhangora ki Kheer
4. Kandalee ka Saag
5. Jholi

Jholi

2008-02-05T07:28:00.001-08:00

Jhol, 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.

Ingredients :

1 cup - Besan or Rice flour
3 cups - Curd
5 nos - Garlic flakes
1 tsp - Cumin seeds
5 nos - Red chillies
A pinch - Asafoetida
1/2 tsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Red chilly powder
Salt to taste
1/2 cup - Oil or Ghee
3 cups - Water
Chopped spinach or fenugreek leaves

Cooking Instructions :

- Mix the besan or rice flour with ¼ 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
- Mix paste with curd and water. Churn them properly.
- Heat oil in a pan add garlic and saute till light brown, add red chillies and hing (Asafoetida).
- Pour the curd mix in the pan and add a bit of turmeric powder, coriander powder, red chillies powder and salt to it.
- 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)
- Garnish with spinach, Jholi is ready and serve it with steamed rice.

Mandua ki Roti

2007-12-27T08:00:00.000-08:00

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

2007-12-27T07:59:00.002-08:00

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

2007-12-27T07:59:00.001-08:00

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

2007-12-27T07:56:00.000-08:00

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.