Savour the Flavour of Cuisine
BAL MITHAI
Decorated with small while sugar balls, Bal Mithai is very popular sweet dish prepared from Khoya (Condensed Milk).
|
Ingredients |
Quantity |
|
Khoya |
One
Kilogram |
|
Sugar |
Four Hundred Grams. |
|
While Sugar Balls |
One Hundred Grams |
.
Recipe
Cook
Khoya on slow and steady fire and stir continuously till
its colour becomes chocolate colour.
Add sugar and cook till it is thick
in consistency. Then pour over a greased tray and let it cool. Cut into
rectangular pieces and toss it over the sugar balls. Now it is ready to serve.
SINGAURI
A mouth watering sweet prepared from Khoya and Coconut and
wrapped in leaf (Malu).
|
Ingredients |
Quantity |
|
Khoya |
One Kilogram Three Hundred
Grams |
|
Sugar Grated
Coconut |
Two Hundred Grams |
|
Green Cardamom |
One Gram As
Required |
Recipe
Without changing the colour, Cook Khoya on slow and steady fire and stir continuously. Add sugar, grated coconut and crushed green cardamom powder and mix well. Fill the cocked Khoya in small portions into the Malu leaf and wrap up the leaf. This popular sweet is sold in almost every sweet shop of Kumaun. The tour is incomplete for a visitor who do not taste this mouth watering dish.
MADUA KI ROTI
Nutritious and delicious Chappaties are prepared from Madua
cereal with following Recipe.
Ingredients
|
Ingredients |
Quantity |
|
Madua Flour |
Six Hundred Grams |
|
Wheat Flour |
Two Hundred Grams |
|
Water |
As Required |
Recipe
Mix Madua Flour and Wheat Flour well. Add water and prepare stiff dough. Divide into even sized balls and roll out into chapatis. Cook on slow fire from both sides. Ensure that the Chapatis have been baked well. And have a taste of it.
SISUNAK SAAG
A green leafy vegetable dish,
prepared like any other green vegetables. The leaves are locally known as 'Bichoo Ghas', which also has a
rich medicinal value.
|
Ingredients |
Quantity |
|
Sisuna |
Two Kilograms |
|
Jakhiya |
FiftyGrams |
|
Fat |
Thirty Mililiters |
|
Salt |
To Taste |
Recipe
Pick tender and small leaves of Sisuna. Boil them in water and cook, till the leaves are free from their acidic contents and become pulpy. Drain the excess water and heat oil in a thick bottomed pan. Add Jakhiya and fry the boiled Sisuna leaves. Add salt and serve hot.
LESU
A bread prepared
by stuffing Madua flour dough into wheat flour dough.
It is eaten with a lot of Ghee.
|
Ingredients |
Quantity |
|
Madua Flour |
Three Hundred Grams |
|
Wheat Flour |
Five Hundred Grams |
|
Ajwain |
One Gram |
|
Salt |
1/4th Tea spoon |
Recipe
First of all take the wheat flour as
suggested in the table and knead it and then it keep aside. Now next thing is
to Mix Ajwain and Salt into Madua
flour and knead it gently. Keep it aside. Take wheat flour dough and stuff with
Madua flour dough. Roll into Chappati
and cook on a griddle.
RUS
A typical Kumauni delicacy prepared with mixed pulse stock, thickened
by rice paste and served with rice.
|
Ingredients |
Quantity |
|
Bhatt (pulse) |
Fifty Grams |
|
Gahat (pulse) |
Fifty Grams |
|
Rajma (pulse) |
Fifty Grams |
|
Sabut Chana (pulse) |
Fifty Grams |
|
Sabut Urad (pulse) |
Fifty Grams |
|
Rice |
Thirty Grams |
|
Ginger |
Thirty Grams |
|
Garlic |
Five Flakes |
|
Cumin Seeds |
One Tea Spoon |
|
Cloves |
Five |
|
Black Pepper |
One and half tea spoon |
|
Hot Spice |
Half Tea Spoon |
|
Green Coriander |
Half Bunch |
Recipe
Soak rice overnight
and grind into a fine paste. Soak pulses overnight and boil in plenty of water till
tender. Make a fine paste of Ginger, Garlic, Cumin seeds, Cloves and Black
Pepper. Heat oil in a pan, add the ground paste. Fry for some time. Add pulses
extract (stock) and thicken with rice paste and cook for
KAAPA
Boiled Spinach, finely chopped and
cooked with spice and curd, and thickened with rice paste.
|
Ingredients |
Quantity |
|
Spinach |
One Kilogram |
|
Curd |
Three Hundred Grams |
|
Chilli Powder |
Fifty Grams |
|
Turmeric Powder |
Twenty Grams |
|
Hot Spice |
Fifty Grams |
|
Cumin Seeds |
Twenty Grams |
|
Asafoetida |
A pinch |
|
Fat |
Fifty Mililiters |
|
Salt |
To Taste |
|
Rice Paste |
Twenty Grams |
Recipe
Roughly chop Spinach,
wash and boil. Heat Ghee, add Cumin seeds and Asafoetida. When the seeds crackle, add chilli
powder and turmeric powder. Fry the spice well. Add boiled spinach and cook a
little. Add beaten curd and required amount of water and thicken with rice paste.
Cook well, add salt and hot spice and serve with Bhaat
(coocked rice).
GAHAT KI DAL
Dal prepared from the
pulse of Gahat, tempered with Gandherin,
Asafoetida and Cumin seeds.
|
Ingredients |
Quantity |
|
Gahat (pulse) |
Three Hundred Grams |
|
Turmeric |
One Tea Spoon |
|
Rice |
Fifty Grams |
|
Coriander Powder |
One Tea Spoon |
|
Red Chilli Powder |
One Tea Spoon |
|
Fat |
Fifty Grams |
|
Ginger |
Twenty Grams |
|
Asafoetida |
A Pinch |
|
Garlic |
Four Flakes |
|
Cumin Seeds |
Half Teas Spoon |
|
Gandherin |
Small piece |
Recipe
Chop Ginger and Garlic. Boil Pulse (Dal) and add Ginger, Garlic, Turmeric, Coriander, Chilli powder and Salt. When done, add Rice paste and cook for some time. Temper with Cumin powder, Asafoetida and Gandherin.
SINGAL
A local sweet snack, eaten during festivals.
|
Ingredients |
Quantity |
|
Suzi |
Three Hundred Grams |
|
Curd |
One Hundred and Fifty Grams |
|
Ghee |
Fifty Grams |
|
Fat |
Two Hundred mls. |
|
Sugar |
Seventy Five Grams |
|
Banana |
Two numbers |
Recipe
Beat Suzi with Ghee, mash Banana and mix into the Suzi. Add beaten curd and sugar and mix it thoroughly.
Leave it aside for two three hours. Prepare a
piping bag with cloth. Make a hole of half inch diameter at the bottom of the
bag. Heat fat in a frying pan and pour the Suzi mixture through the bag, the way one prepares Jalebies. Deep fry from both sides till the colour becomes golden brown. Serve anytime hot or cold.
JHANGORA KI KHEER
A sweet dish prepared with Milk, Sugar
and Jhangora.
|
Ingredients |
Quantity |
|
Jhangor |
Five Hundred Grams |
|
Sugar |
Two Hundred Grams |
|
Milk |
Two Litres |
|
Cashewnuts |
50 Grams |
|
Raisins |
Fifty Grams |
|
Chironji |
One Hundred
Grams |
|
Kewara Essence |
As required |
Recipe
First of all boil milk in a thick bottom pan. Add Jhangora in it and then cook well. Stir to
avoid lumps. Add sugar and cook for some more time till the sugar is fully
dissolved. This follows the adding of kewara essence
to give it a sweet flavour. Mix this essence well.
Garnish with chopped dry fruits. Now this sweet is ready to serve.
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