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
  • Garlic pods – 7-8
  • Onion – 1 small-sized
  • 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 garlic- green chilies paste.

  • Add chopped onion & 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.

  • Add 1tsp of Clarified butter for enhancing the taste.

  • 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.