Uttaranchali Food Recipes Forever

Its a spicy channa dal preparation with fried bhatura ,a ideal party food Ingredient 51. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds 39 Dry masalas :- 1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry Method Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead doug...

All purpose green chutney Ingredients 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 18 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic Method Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated)

A very tasty chutney with fruity taste, goes very well both with main meal and snacks Ingredient Pear and Mango Chutney Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.

Brief : Spicy Pakoras Prepared with different dal (Pulses) Ingredients Urad Dal - 500gms Chhoped Onions - 1 Tea Spoon Jeera Powder - 1 Tea Spoon Garam Masala - 2 Tea Spoon Sesame Seeds - 5gms Green Chillies - 5-7 Coriander leaves - ½ bunch Salt to taste Method Soak Urad overnight Strain and grind the dal into fine paste. Add Jeera powder, Garam masala, Salt, Chopped Onions, Coriander leaves, Chillies, and mix well. Make small balls by applying water on the palms and flatten them and coat them with sesam seeds. Deep fry in oil and serve hot with chutney

Uttaranchali Food & Recipes Delicious and Mouth-watering Pahari recipes from Uttarakhand. Here you will find delicious and mouth-watering Pahari recipes from both Garhwal and Kumaon region of Uttaranchal. 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 pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons. Ingredients 1. Whole meal wheat flour (Gahun ka atta) - 2 cups 2. Cold milk - 1/2 cups 3. Butter Oil (Ghee) - 150 grams 4. Green cardamom (Ilaichi) - 1/2 tsp 5. Aniseed (Saunf) - 1 tsp 6. Jaggery(gur) - 1 1/2 cups 7. Water - 1 cup Method 1. Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool. 2. Mix thoroughly the wheat flour with the mi...