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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.

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BREAD UPMA

Ingredients

  • Bread slices(white or brown) – 4
  • Onion – 1 big-sized (chopped)
  • Tomatoes – 1 big-sized (deseeded & chopped)
  • Coriander leaves – Handful (chopped)
  • Peas – 1/2 bowl
  • Peanuts – 1/4 bowl
  • Green chillies – 2-3 (chopped)
  • Mustard seeds – 1tsp
  • Cooking oil – 2 tbsp
  • Turmeric powder – 1/3 tsp
  • Black pepper powder – 1/3 tsp
  • Salt to taste

Procedure

  • Cut the edges of bread.

  • Now cut the bread and edges in small pieces.

  • Put a wok on flame.
  • Add bread & saute for 4 minutes in medium flame.Keep them aside.

  • In the same wok,add oil.Let the oil heat properly.

  • Add mustard seeds.Saute for few seconds.

  • Now add peanuts.Saute till they turn crunchy.

  • Add chopped onions.Saute till they get translucent.

  • Add peas,saute for 1 minute in medium flame.
  • Add chopped tomatoes,coriander leaves & salt.Cover wok with lid and saute for 5 minutes in low flame.

  • Add turmeric powder & black pepper powder.Cover wok with lid and saute for 3-4 minutes.

  • Add breads.Coat the masala mixture with breads completely.
  • Cook in medium flame for 1 minute.

  • Switch off the gas.
  • Bread upma is ready.

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.

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YUMMY CHOLE

Ingredients

  • Chickpeas – 300gm(soaked overnight)
  • Potato(medium-sized) – Cut into halves
  • Tomatoes – 2 big-sized
  • Ginger – 1 small piece
  • Garlic pods – 8-9
  • Dry red chillies – 2-3
  • Onion – 1 big-sized (finely chopped)
  • Turmeric powder – 1 tsp
  • Asafoetida – 3 pinch
  • Ajwain/Carom seeds- 1/2 tsp
  • Cumin seeds – 1 tbsp
  • Roasted coriander-cumin-black pepper powder – 1tbsp
  • Dry mango powder – 1tsp
  • Garam masala powder – 1tsp
  • Green chillies – 2
  • Salt to taste
  • Ghee – 1tsp
  • Coriander leaves- chopped

Procedure

  • Pressure cook the chickpeas in 2.5 medium-sized glasses of water.Also add asafoetida,1/2tsp of turmeric powder,some salt.

  • Bring first whistle in high flame,then lower the flame & cook for 15 minutes.

  • Make puree of tomatoes,garlic,ginger & dry red chillies.

FOR TEMPERING

  • Put a wok on flame.
  • Add about 2 tbsp of oil,let it heat properly.

  • Add cumin seeds & carom seeds,saute for few seconds.
  • Add chopped onions,saute till light brown in colour.

  • Now add tomato puree.

  • Add spices (turmeric powder – 1/2 tsp,roasted coriander-cumin- black pepper powder-1 tbsp),salt to taste.

  • Saute till oil separates.

  • Now add boiled potato,mashed it finely.Saute for 1 min.

  • Now add boiled chickpeas,mix it.

  • Add aamchur,garam masala and chopped coriander leaves.Adjust consistency of gravy by adding hot water.

  • Cover wok with lid and cook for 2 minutes in low flame.

  • Chole are ready.
  • For garnishing,heat a tadka pan and add ghee and green chillies.Saute for few seconds.

  • Pour this tadka on chole.

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AlOO-MATAR CURRY/ POTATOES-PEAS CURRY

INGREDIENTS

  • Peas/Matar -1 bowl
  • Potatoes/Aloo – 3-4 medium-sized ( cut into big chunks)
  • Garlic cloves – 7-8 (chopped)
  • Tomatoes/ tamatar – 2 medium-sized ( chopped)
  • Onion/ pyaz – 2 medium-sized ( chopped)
  • Green chillies – 3 chopped
  • Turmeric powder – 1/2 tsp
  • Roasted (coriander-cumin- black pepper) powder – 1 tbsp
  • Kashmiri red chilli powder – 1 tsp
  • Jakhya seeds – 1tsp
  • Salt to taste
  • Cooking oil (mustard oil) – 1 tbsp
  • Coriander leaves

PROCEDURE

  • Put a pressure cooker on flame.Add oil,let it heat properly.

  • Add jakhya seeds,saute for few seconds.
  • Add chopped garlic-green chillies,saute till raw aroma goes.

  • Now goes chopped onions,saute till translucent.

  • Add peas and potatoes,saute for 2 minutes in medium flame.

  • Add chopped tomatoes and salt,saute for 1 minute.

  • Now add all spices and saute for 3-4 minutes in low-medium flame.

  • Add sufficient quantity of water & chopped coriander leaves.Put the lid on the pressure cooker.

  • Bring first whistle in high flame then cook for 5 minutes in low flame.

  • After 5 minutes,mash 2-3 chunks of potatoes for thickening the gravy.Garnish with coriander leaves.

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PAHADI MASOOR KI DAL(INDIAN BROWN LENTIL)

Ingredients

For pressure cook

  • Pahadi masoor(Indian brown lentil) – 1 bowl
  • Asafoetida – 2 pinch
  • Turmeric powder – 1/2 tsp
  • Salt

For Tempering

  • Onion- 1 medium sized (chopped)
  • Tomato – 1 medium sized (chopped)
  • Garlic cloves – 6-7
  • Green chillies – 3-4
  • Cumin seeds – 1 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Salt to taste
  • Mustard oil – 1 tbsp
  • Clarified butter – 1 tsp

Procedure

  • Firstly,pick the pebbles out of the dal.

  • Pressure cook the masoor dal with sufficient amount of water,salt, asafoetida & turmeric powder.

  • Bring first whistle in high flame,cook for 10 minutes in low flame.

  • For Tempering,heat a tadka pan & add mustard oil.

  • Add cumin seeds,saute for few seconds.
  • Add chopped garlic,saute till raw aroma goes.
  • Add chopped onions till brown in colour.

  • Add chopped tomatoes,saute for 1 minute.
  • Add turmeric powder,red chilli powder,coriander powder,salt & black pepper powder.(Be careful in adding salt & turmeric powder since we have added both in boiled dal also).

  • Saute spices till oil separates from masala.

  • Add this tadka into pressure cooker,mix well.

  • Add ghee & put cooker in high flame. Bring one whistle only.Switch off the flame.

  • Pahadi masoor dal is ready.
  • Garnish with chopped coriander leaves.