Posted in GARHWALI CUISINE

GARHWALI DISH-ARHAR DAL KA PHAANU

Ingredients

  • Toor/Arhar dal/Split pigeon pea – 1/2 bowl ( soaked atleast for half an hour)
  • Tomato – 1
  • Onion – 1 small chopped
  • Roasted garlic pods – 8-9
  • Green chilies – 4-5 (chopped)
  • Coriander leaves – handful
  • Salt to taste
  • Mustard cooking oil – 1 tbsp

Spices needed

  • Dry red chilies – 4
  • Cumin seeds – 1 tsp
  • Jakhya seeds – 1 tsp
  • Asafoetida – 2 pinches
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tbsp

Procedure

  • Grind soaked and washed Arhar dal with green chilies,tomatoes and few garlic pods.Add some water to grind.

  • Make a mixture of grinded dal, water & salt.For 1/2 bowl of dal,atleast 10 bowls of water will be used.

  • Now put a pan on medium flame.
  • Add mustard oil.
  • Let it heat properly.
  • Add asafoetida,cumin seeds,dry red chilies, jakhya seeds,chopped garlic and onions.Saute until onions turn brown.

  • Pour the mixture and mix nicely.

  • Add turmeric powder,coriander powder,cumin powder & salt.

  • Bring first boil in high flame and let it boil for one minute.

  • Cover it & let it stew for 20-25 minutes in low-medium flame.

  • Stir occasionally.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

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KARELE-PYAZ KI SABZI

Ingredients

  • Karela/Bitter gourd – 5 (sliced)
  • Onions – 4 (sliced)
  • Green chilies – 4 (chopped)
  • Cooking oil – 3 tbsp
  • Salt to taste

Spices needed

  • Fennel – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Jakhya seeds – 1 tbsp
  • Asafoetida – 1/3 tsp
  • Dry red chilies – 2
  • Turmeric powder – 1/3 tsp
  • Roasted cumin powder – 1/2 tsp
  • Roasted coriander powder – 1 tbsp
  • Roasted black pepper powder – 1 tsp
  • Dry mango powder – 1 tbsp

Procedure

  • Place an iron wok over the flame & add oil.
  • Add jakhya seeds,fennel,cumin seeds,asafoetida and red chilies.
  • Saute for few seconds.

  • Now add sliced onions & green chilies. Saute for half a minute.

  • Add bitter gourd slices,spread it and cover wok with lid.

  • Cook it for five minutes in very low flame.

  • After five minutes,stir it & again cover and cook until a bitter gourd slice breaks with spatula.

  • Remove the wok and add all spices & salt except dry mango powder.

  • Mix gently.
  • Cover and cook for 2 minutes in very low flame.
  • Add dry mango powder,mix well.

  • Switch off the gas.
  • Dish is ready.

  • Garnish with coriander sprigs.

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ALOO KA BHARTA

Ingredients

  • Boiled potatoes – 4 (medium-sized)
  • Garlic pods – 7 (chopped)
  • Grated ginger – 1 tbsp
  • Green chilies – 4 (chopped)
  • Onion – 1 medium-sized (sliced)
  • Tomatoes – 1 medium-sized (chopped)
  • Coriander leaves – 2 tbsp
  • Curry leaves – 10-12 (chopped)
  • Salt to taste
  • Cooking oil – 2 tbsp

Spices needed

  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Aamchur powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Dry fenugreek leaves – 1 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Asafoetida – 2 pinches

Note- If possible use roasted potatoes for increasing the taste of aloo-bharta.

Procedure

  • Mash all potatoes & keep them aside.

  • Put a wok on flame & add oil.
  • Once the oil heated, add mustard seeds,cumin seeds, fenugreek seeds & asafoetida.Saute for few seconds.

  • Add sliced onions & chopped green chilies. Saute till translucent.

  • Add garlic,ginger & curry leaves. Saute for 4-5 minutes in low-medium flame.

  • Saute the mixture till onions turn light brown in colour.
  • Add tomatoes & 1 tbsp coriander leaves. Saute till they turn soft.

  • Add turmeric powder, red chilli powder & dried fenugreek leaves.Saute till oil separates from the sides.

  • Now add mashed potatoes & salt.

  • Mix well.
  • Add garam masala powder & aamchur powder.Mix well.

  • Cover wok with lid & cook for 2 minutes in low flame.

  • Switch off the flame.Mix well.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

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ALOO-CHOKHA/Spicy mashed potatoes

Ingredients

  • Boiled potatoes – 2 (big-sized)
  • Onion – 1 medium-sized (finely chopped)
  • Green chilies – 4 (finely chopped)
  • Coriander leaves -2 tbsp (finely chopped)
  • Salt to taste

For Tempering

  • Mustard cooking oil – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Dry red chilies – 2-3

Procedure

  • Take a mixing bowl,mash all potatoes.

  • Add chopped onion,coriander leaves,green chilies & salt.

  • Mix well.
  • Now for Tempering, heat a tadka pan on medium flame.
  • Add oil.
  • Lower the flame & add asafoetida,cumin seeds & dry red chilies.

  • Saute till red chilies turn crispy.Do not burn.
  • Pour this tadka over the mixing bowl.Mix everything well.Crush the red chilies also.

  • Aloo-Chokha is ready.
  • Mix well before serving.

Posted in GARHWALI CUISINE

GARHWALI DISH – HARE-PYAZ KI PATUDI/Spring onions pancake

Ingredients

  • Spring onions – 500gms (chopped)
  • Green chilies – 4 (chopped)
  • Gram flour – 2 bowls
  • Clarified butter/ghee – for greasing patudi
  • Water – As per requirement
  • Salt to taste

spices needed

  • Carom seeds – 1 tsp (crushed)
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Jakhya seeds – 1 tbsp

Procedure

  • Make a semi-thick batter of spring onions,besan,all spices,salt & water.

  • Put a non-stick pan on low-medium flame & add ghee.
  • Sprinkle some jakhya seeds.

  • Pour one ladle of batter on the pan.
  • Spread it gently.
  • Keep low-medium flame through out the cooking of patudi.

  • If colour changes to light brown on upper side then flip it to the other side.

  • Apply ghee.

  • After one minute,flip it again & apply ghee.
  • One patudi maximum takes 10 mintues to cook.
  • Have it with some butter & hot cup of ginger tea😊

Posted in GARHWALI CUISINE

GARHWALI DISH – HARE-PYAAZ KA SAAG/Spring onions in spicy curry.

Ingredients

  • Spring onions – 300 gms
  • Tomatoes – 1 medium-sized (chopped)
  • Ginger-garlic paste – 1 tbsp
  • Green chilies – 4 ( chopped)
  • Wheat flour – 2 tbsp
  • Mustard oil – 2 tbsp
  • Salt to taste

Spices needed

  • Asafoetida – 1/4 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tbsp
  • Jakhya seeds – 1 tsp
  • Red chilli powder – 1/2 tsp

NOTE-You can also add kashmiri red chilli powder for enhancing the colour of curry, this is the authentic way of making this dish so i am not using it.😊

Procedure

  • Keep an iron wok on flame and add oil.
  • Let the oil heat properly.

  • Add jakhya seeds & asafoetida.

  • Saute for few seconds in low flame.
  • Add chopped spring onions.Saute for a minute in medium flame.

  • Add ginger-garlic paste & saute for a minute in medium flame.

  • Add chopped tomatoes & all spices. Saute till oil separates.

  • Make a paste of wheat flour & water.

  • Add this paste to the sautéed mixture.

  • Saute for 2 minutes in low-medium flame.

  • Add sufficient quantity of water to make gravy.Add salt also.
  • Bring first boil in high flame.

  • Let it stew in low flame for 10 minutes.

  • Stir occasionally.
  • Dish is ready.

  • Garnish with chopped spring onion bulb.

Posted in Uncategorized

ALOO-HARE PYAZ KI SABZI/Spring onions with potatoes

Ingredients

  • Spring onions – 500 gms
  • Potatoes – 2 medium-sized ( diced)
  • Green chilies – 4 (chopped)
  • Ginger – 1 tbsp (chopped)
  • Garlic pods – 4 (chopped)
  • Garlic leaves – 6 (chopped)
  • Cilantro – 2 tbsp (chopped)
  • Cooking oil – 2 tbsp
  • Salt to taste

spices needed

  • Turmeric powder – 1/2 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Jakhya seeds(optional) – 1 tsp

Procedure

  • Cut white & green part of spring onions separately.
  • Put a wok on flame & add oil.
  • Once the oil heated, add cumin seeds & jakhya seeds.Saute for few seconds.

  • Add diced potatoes & saute for 2 minutes in medium flame.

  • Add chopped ginger, garlic pods,garlic leaves & green chilies.

  • Saute for 1 minute in low-medium flame.
  • Add turmeric powder & kashmiri red chilli powder,saute for few seconds.

  • Now add chopped spring onions (green part) & chopped cilantro, saute for 1 minute in medium flame.

  • Add salt & mix well.
  • Cover wok with lid & let it cook for 5 minutes in low flame.Stir occasionally.

  • Add white part of onions & mix well.

  • Cover with lid & cook for 2 minutes in low flame.

  • Dish is ready.

  • Garnish with coriander sprig.