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😊

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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.

Posted in Uncategorized

CHANA CHAAT

Ingredients

  • Black chickpeas – Boiled (1 big-bowl)
  • Onions – 1 medium-sized (chopped)
  • Tomatoes – 2 medium-sized (chopped)
  • Green chutney – 1 tbsp
  • Tamarind chutney – 1tbsp
  • Cucumber – 1 small-sized (peeled & chopped
  • Coriander leaves – For garnishing (chopped)

Spices needed

  • Chaat masala – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Roasted cumin seeds powder – 1/2 tsp
  • Salt to taste

Procedure

  • Take a mixing bowl & add black chickpeas.

  • Add chopped onions,tomatoes & cucumber.

  • Mix well.

  • Add green chutney & tamarind chutney.
  • Add all spices & mix well.

  • Chana-chaat is ready.
  • Garnish with chopped coriander leaves.

Posted in Uncategorized

DUMDAAR CHOTE ALOO

Ingredients

  • Baby potatoes – 10-12(parboiled)
  • Green chilies – 4 (finely chopped)
  • Imli/Tamarind paste – 1 tbsp
  • Black pepper powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Cooking oil – 1 tbsp

spices needed for roasting & grinding

  • Coriander seeds – 1tbsp
  • Yellow mustard seeds – 1 tbsp
  • Black mustard seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Carom seeds – 1tsp
  • Kasuri methi/fenugreek leaves – 1 tbsp

Procedure

  • Roast all spices mentioned above in low flame till aroma comes.

  • Cool it & grind it into a powder.

  • Pierce all baby potatoes & shallow fry them till a slight golden layer comes.

  • In the same wok,add oil.
  • Add turmeric powder & grinded masala. Saute for few seconds.

  • Don’t burn the masala.Add about 1 tbsp of water.

  • Now add baby potatoes & coat masala very well with them.Add about 1 tbsp of water & mix gently.
  • Add imli/ tamarind paste,salt & black pepper powder.

  • Saute in low flame for 1 minute.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

Posted in Uncategorized

MATAR MASALA/SPICY PEAS CURRY

Ingredients

  • Peas/Matar – 2bowls
  • Onions – 1 big-sized (sliced)
  • Tomatoes – 1 big-sized (sliced)
  • Ginger – 1 small piece
  • Green chilies – 4-5
  • Coriander leaves – Handful
  • Turmeric powder – 1 /2 tsp
  • Coriander powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Asafoetida – 2 pinches
  • Cumin seeds – 1 tsp
  • Dry kasuri fenugreek leaves – 1 tbsp (roasted & crushed)
  • Garam masala powder – 1/4 tsp
  • Cooking oil – 2 tbsp
  • Salt to taste

Procedure

  • Boil peas in sufficient water.

Masala preparation

  • Put a pan on flame & add oil.
  • Let the oil heat properly.
  • Add ginger & onions, saute till translucent.

  • Add tomatoes,saute till they get soft.

  • Switch-off the gas and let it cool.

  • In a grinding jar,add coriander leaves & the sautéed stuff.

  • Grind it to a smooth paste.Do not add water.Masala is ready.

  • In the same pan,add oil.
  • Add asafoetida,cumin seeds,fenugreek leaves,turmeric powder,red chilli powder & coriander powder.Saute spices for few seconds.Do not burn.

  • Add masala and saute till oil separate from the sides.

  • Add water( adjust the consistency of gravy), bring first boil.

  • Add boiled peas,salt & black pepper powder, stew for around 10 minutes in low flame.

  • After 10 minutes,add chopped coriander leaves & garam masala.

  • Stew for 2 minutes more.
  • Matar masala is ready.

  • Have it with rice or paranthas.

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/