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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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 GARHWALI CUISINE

GARHWALI DISH – BAADI WITH TIL KI CHUTNEY

Ingredients

  • Mandua/Kodu/Ragi/ Finger millet flour – 1 bowl
  • Water – 3 bowls
  • Til ki chutney – As per requirement.

Procedure

  • Boil three bowls of water.

  • Put a wok on flame.
  • Add kodu/mandua’s flour to it.
  • Gradually add entire hot water & simultaneously stir it.

  • Cook it until a thick paste forms. Make sure there is no lump.

  • Healthy baadi is ready.
  • Take out baadi with wet ladle else it sticks.

  • Have it with spicy til ki chutney.
  • Baadi itself does not have any taste so mix well with chutney & eat it.
  • Recipe of til ki chutney is already in the blog.

https://garhwalinauni.com/2018/11/02/garhwali-dish-til-ki-chutney/

Posted in GARHWALI CUISINE

GARHWALI DISH – बुखणा(Bukhna)

Ingredients

  • Rice – 1 bowl
  • Jaggery – 1/2 bowl
  • Fennel seeds – 3 tbsp
  • Oil – 1 tbsp
  • Sesame seeds – 2 tbsp
  • Grated dried coconut – 2.5 tbsp

Procedure

  • Wash rice properly.
  • Then soak rice in enough water for 1 hour.

  • After 1 hour, strain the rice & keep aside for 10 minutes.

  • Put a non-stick wok on flame and add oil to it.

  • Let the oil heat properly.
  • Now add fennel seeds & saute for 30 seconds in low flame.

  • Add rice.Mix well.

  • Saute rice for 10 minutes in low-medium flame.Keep stirring.
  • After 10 minutes add jaggery.

  • Saute until jaggery melts completely.Keep stirring.

  • Cover wok with lid & cook for 5 minutes in low flame.
  • Switch off the gas.
  • Add grated dry coconut & sesame seeds.Mix well.

  • Garnish with grated coconut & sesame seeds.

ABOUT BUKHNA

  • Keep it in an air-tight container.Can last for 1 week.Do not refrigerate.
  • Bukhna is basically type of a snack consumed by garhwalis mostly in winters.Put only about 1 tbsp of bukhnas in side of the mouth & chew it slowly.This is how garhwalis eat this.
Posted in GARHWALI CUISINE

GARHWALI DESSERT – AATE-DOODH KA HALWA

Ingredients

  • Wheat flour – 1 bowl
  • Boiled Milk – 2.5 bowls
  • Clarified butter/ Ghee – 1/2 bowl
  • Sugar – 1/3 bowl
  • Cardamom powder – 1tsp
  • Saffron threads – 4-5
  • For garnishing – Chopped almonds & saffron threads.

Procedure

  • Soak saffron threads in warm milk.
  • Put a non-stick wok on flame.
  • Add ghee or Clarified butter.

  • Roast wheat flour in low flame for 5 minutes.

  • Add sugar.Saute for 5 minutes in low flame.

  • Now add milk little by little.
  • Make lumps free mixture.
  • Add cardamom powder.
  • Cook halwa until it leaves wok.

  • Halwa is ready.
  • Pour 1 tsp of ghee on halwa and garnish with chopped almonds.

Posted in GARHWALI CUISINE

GARHWALI DISH-PISYUN LOON (CRUSHED SPICY SALT)

Ingredients

  • Garlic green leaves – Handful
  • Onion green leaves – Handful
  • Green chillies – 5-6
  • Ginger – 2 inch piece
  • Roasted Cumin seeds – 1tbsp
  • Roasted Carom seeds – 1tsp
  • Salt to taste
  • Maurya herb (optional) that i used in patod dish but right now it’s not available so i am not using it.

Procedure

  • Roughly cut garlic-onion leaves,ginger & chillies.

  • Wash silbatta (grindstone) & dry it.
  • Put all ingredients on silbatta.

  • Crush all ingredients. It will take 10-15 minutes.Crush as finely as possible.

  • Pisyun loon is ready.

  • Garhwalis love to have pisyun loon with hot mandwa roti & ghee.