Posted in GARHWALI CUISINE

GARHWALI DISH – LAGADI (लगड़ी)

INGREDIENTS

  • Wheat flour – 1 bowl
  • Onion- 1 big sized (chopped)
  • Tomato – 1 medium sized (chopped)
  • Ginger – 1inch piece (grated)
  • Green chillies – 4-5 (chopped)
  • Turmeric powder – 1tsp
  • Asafoetida – 2-3pinch
  • Jakhya seeds
  • Cooking oil
  • Salt to taste

PROCEDURE

  • Make flowing batter in a mixing bowl by adding wheat flour, chopped onion,chopped tomato,green chillies,turmeric powder, asafoetida,grated ginger & salt.
  • Take a nonstick pan and spread oil by cooking brush.
  • Once oil gets heated, sprinkle some jakhya seeds & add one-two full laddles of batter.
  • Spread the batter gently.Keep the flame in medium.
  • As the upper side changes colour to light brown,flip the lagadi to other side & fry for 4-5 minutes.
  • Lagadis are ready.
  • Serve it hot with curd.
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Posted in GARHWALI CUISINE

GARHWALI DISH – CHACHANDU (SALTY)

Ingredients

  • Jhanghora / Barnyard millet – 1/2 bowl

  • Buttermilk ( not very sour) – 4 bowls
  • Water – 1/2 bowl
  • Pisyun loon ( garhwali spicy salt) – As per need

Procedure

  • Take a deep bottom wok and put it on flame.
  • Add jhanghora & water to it, bring first boil.IMG_20180905_141650.jpg
  • Now add buttermilk to it, keep the flame in medium.
  • Keep stirring else it will get stick to bottom of wok.
  • If the jhanghora gets thicken, switch off the flame.IMG_20180905_143140.jpg
  • Chanchandu normally takes 15-20 minutes to cook.
  • Have it with pisyun loon. This is the authentic way of having chachandu with spicy salt.

Posted in GARHWALI CUISINE

GARHWALI DISH – PATOD (पत्तोड़)

INGREDIENTS

  • Arbi ke patte/ Colocasia leaves – 8
  • Besan/Chick pea flour – 5 tbsp
  • Garlic cloves – 5
  • Ginger – 1 inch piece
  • Maurya herb – optional
  • Green chillies – 4
  • Mango Pickle piece – 2
  • Curd – 1tbsp
  • Aamchur/ Dry mango powder – 1tsp
  • Turmeric powder – 1tsp
  • Salt to taste
  • Oil for greasingIMG_20180819_120942.jpgIMG_20180819_120837IMG_20180819_120959.jpg

PROCEDURE

  • Crush the joint of leaves gently in the middle.
  • Grind the garlic,ginger, mango pickle,maurya herb,aamchur green chillies & curd.Make a smooth paste by adding very little water.
  • Mix this green paste to chick pea flour or besan and make smooth batter.IMG_20180819_122639.jpgIMG_20180819_122920.jpg
  • Now take one leaf of Colocasia and apply batter in opposite side of it.
  • Now take another leaf and place it over first leaf but in alternate side.See image.IMG_20180819_123446.jpg
  • Put 5-6 leaves like this and make a bundle out of it.
  • Steam the bundles in a steamer in medium flame for 10minutes.After 10 minutes, flip the side and steam for another 10 minutes.IMG_20180819_145609.jpg
  • Now switch off the gas and take out the bundles.Once they get cool cut them in small pieces.
  • Now take a pan, add 1tbsp of oil.Once oil gets heated add jakhya seeds and shallow fry the pieces in sim flame.IMG_20180829_174741.jpg
  • Let them cool and then serve with chutney or sauce.
  • IMG_20180829_175226.jpg
Posted in GARHWALI CUISINE

GARHWALI DISH – MAKKI KI PATURI

INGREDIENTS

  • Corn – 1 big bowl
  • Ginger – 1 tbsp ( grated)
  • Green chillies – 4-5
  • Jakhya – 1tsp
  • Asafoetida – 2-3 pinch
  • Turmeric powder – 1tsp
  • Oil for cooking
  • Salt to tasteIMG_20180811_083050.jpg

PROCEDURE

  • Soak the corn seeds in water for 1 hour.
  • Grind it to a smooth paste.
  • Add water for making flowing batter.IMG_20180811_093245.jpg
  • Add salt , asafoetida, turmeric powder and green chillies.
  • Put a pan on medium flame.
  • Add oil to heated pan and some jakhya seeds.
  • Now pour one full laddle of batter & spread it gently.
  • Fry it for 4 -5 minutes and then flip to other side.IMG_20180811_093659.jpg
  • Repeat the process for other side also.
  • Patori is ready to serve with chutney or pickle or curd.IMG_20180811_094004.jpg
Posted in GARHWALI CUISINE

GARHWALI DISH- CHENSU/CHAUNSA

INGREDIENTS

  • Urad dal – 1/2 bowl
  • Ginger – 1inch piece
  • Garlic pods – 7-8
  • Green chilies – 4-5
  • Asafoetida – 1tsp
  • Dry kashmiri red chillies – 2-3
  • Cumin seeds – 1tbsp
  • Turmeric powder – 1tsp
  • Coriander powder – 1 tbsp
  • Salt to taste
  • Cooking oil – 2tbsp
  • Ghee – 1tbsp

PROCEDURE

  • Grind the urad dal in fine or coarse texture.Chensu can be made with both textures.IMG_20180718_122343.jpg
  • Heat an iron kadhai and add oil to it.
  • As oil gets heated, add asafoetida, kashmiri red chillies and cumin seeds.Saute for few seconds and add crushed ginger- garlic- green chilies paste.
  • Saute for few minutes in low flame till it turns little brown in colour.
  • Now add grinded dal powder & turmeric powder and saute for 3-4 minutes in low flame.
  • Now add water( 5bowls) to mixture and bring a boil in high flame.
  • After first boil comes, lower the flame and stew for 20 minutes in low flame.Keep stirring in between.Add salt at last as chaunsa gets thicken.Chensu is ready. Garnish with chopped coriander leaves. Add 1tsp of Clarified butter for enhancing the taste.

IMG_20181002_121508.jpg

  • Have it with steamed rice.

Posted in GARHWALI CUISINE

GARHWALI DISH- ALOO KE GUTKE

Ingredients

  • Potatoes – Boiled (9-10)
  • Green chilies – 3-4
  • Sesame seeds – 2 tbsp
  • Jakhya seeds – 1 tbsp
  • Lemon juice – 1 tbsp
  • Salt to taste
  • Cooking oil – 2 tbsp

Spices needed

  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Roasted cumin powder – 1 tsp
  • Amchoor/Dried mango powder – 1 tsp

Procedure

  • Make a paste of all spices by adding a little water.
  • Put a pan on flame,once it gets heated add jakhya seeds,sesame seeds and green chillies.
  • Once seeds get crackled add masala paste,saute until it leaves oil.

IMG_20180619_083139.jpg

  • Now add boiled potatoes and lemon juice, saute for 3-4 minutes in medium flame.
  • Mix gently.
  • Switch off the gas,garnish with sesame seeds and fried green chilies.Have it with paranthas and curd.