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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.

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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.

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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/

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.

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HARIYALI ALOO

Ingredients

  • Boiled potatoes – 5-6
  • Coriander leaves – 1 medium-sized bowl
  • Garlic cloves – 2-3
  • Ginger – 1 inch piece
  • Green chillies – 3-4
  • Cumin seeds – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Dry mango powder – 1tsp
  • Black pepper powder – 1/2tsp
  • Salt to taste
  • Cooking oil – 1tbsp

Procedure

  • Cut boiled potatoes into pieces.

  • In a grinding jar,add coriander leaves,garlic cloves,ginger & green chillies.

  • Make chutney out of it.
  • Put a wok on moderate flame.
  • Add oil.

  • Add cumin seeds in heated oil.Saute for few seconds.
  • Lower the flame,add turmeric powder,red chilli powder & cumin powder.Saute for few seconds.Do not burn masalas.

  • Switch flame to medium and add potatoes.Saute for 3-4 minutes.

  • Add chutney, black pepper powder, aamchur & salt.Mix well.

  • Saute for 3-4 minutes in medium flame.
  • Switch off the gas.
  • Dish is ready.

  • Garnish with coriander leaves.