Garhwal Cuisine

Gahat (Kulath) Soup
 
 

Brief : A Delicious And Nutritious Soup Prepared From Gahat (Kulath) Grains.

INGREDIENTS (SERVES FOUR)


  • Boiled Gahat Water
  • Whole Garam Masala
  • Cream
  • Gahat Dal
  • Ginger and Garlic Water

QUANTITY


  • 500ml
  • 10gm
  • 10gm
  • 150gm
  • 50ml
 

Preparation

  • Boil Gahat grain soaked overnight in a pan with garam masala.
  • Separate the boiled dal and water.
  • Grind the dal in the mixer and keep aside.
  • Heat boiled water in a pan, add ginger and garlic water, salt, black pepper powder and half the dal paste.
  • Simmer the above mixer in low heat for 4-5 minutes.
  • Garnish with cream and serve hot soup.
 

 
Stuffed Gahat Chapatis
 
 

Brief : Stuffed with Gahat (Kulath) paste, these wheat flour chapattis are delicious, nutritious and very filling. It is as much a part of breakfast as that of lunch or dinner

INGREDIENTS (SERVES FOUR)


  • Wheat flour
  • Mandua flour
  • Ajwain
  • Gahat

QUANTITY


  • ½ kg
  • 300 gm
  • 1 gm
  • 150 gm
 

Preparation

  • Boil overnight soaked dal and make a paste of it in a mixer.
  • Mix wheat and mandua flour (buck wheat) well and kneat with water. (keep the dough aside)
  • Mix ajwain and salt in dal paste.
  • Take mandua and wheat flour dough and stuff with dal paste.
  • Roll into chapatti and cook from both side on tawa.
  • Ensure that the chapattis are cooked well.
 

 
Gahat (Kulath) Rasmi Badi (Kofta)
 
 

Brief : Gahat Badi or Koftas are like meat balls which is used as an ingredient in other preparations and can also be eaten otherwise.

INGREDIENTS (SERVES FOUR)


  • Gahat Dal
  • Cumin Seeds
  • Ginger and Garlic paste
  • Tomatoes
  • Onions
  • Garam Masala
  • Cinnamon paste
  • Tumeric powder

QUANTITY


  • 250 gm
  • 10 gm
  • 2 Tea spoon each
  • 250 gm
  • 100 gm
  • 5 gm
  • ¼ Tea spoon
  • Pinch
 

Preparation

  • Make rough paste of overnight soaked gahat dal.
  • Mix little spices and chopped green chillies in the paste and add salt.
  • Make medium small balls of the dough.
  • Heat the oil in a pan, add chopped onions and fry till light brown.
  • Add spices chopped tomato’s cinnamon paste, ginger and garlic paste.
  • Fry till it leaves the oil.
  • Mix fried balls and simmer for 2 minutes.
 

 
Urad Ke Pakore (Wada)
 
 

Brief : These spicy pakoras are prepared with Urad dal (a type of pulse) and are good as snacks, served during breakfast or with evening tea. It is also served during family and social functions.

INGREDIENTS (SERVES FOUR)


  • Urad Dal
  • Chopped Onions
  • Jeera powder
  • Garam Masala
  • Sesame Seeds
  • Green Chillies
  • Coriander leaves
  • Salt

QUANTITY


  • 500 gm
  • 1 Tea spoon
  • 1 Tea spoon
  • 2 Tea spoon
  • 5 gm
  • 5-7
  • ½ bunch
  • to taste
 

Preparation

  • Soak urad overnight.
  • Strain and grind the dal into the fine paste.
  • Add jeera powder, garam masala, salt, chopped onions, coriander leaves, chillies and mix well.
  • Make small balls by applying water on the palms and flatten them and coat them with sesame seeds.
  • Deep fry in oil and serve hot with chutney.
 

 
Bhangjeera ki Chatni
 
 

Brief : A taste Sour Chutney prepared with roasted Bhang seeds (Hemp Seeds) and cumin seeds ( jeera ), mixed with Lemon juice.

INGREDIENTS (SERVES FOUR)


  • Bhang Seeds
  • Cumin Seeds
  • Lemon (Big)
  • Salt
  • Whole Red Chillies

QUANTITY


  • 50 gm
  • 3 gm
  • One Big
  • to taste
  • 3 Pieces
 

Preparation

  • Roast Bhang seeds and cumin seeds separately
  • Grind Red Chillies, Cumin seeds and Bhang seeds into fine paste adding little water.
  • Squeeze Lemon juice into the paste, add salt and serve.
 

 
Aloo Ke Gutke
 
 

Brief : This famous snacks, which has almost acquired a legendary status, is prepared from boiled pahari potatoes. The sight of this preparation, nicely laid out in the road side shops in the hills, is needed a very mouth watering propostion.

INGREDIENTS (SERVES FOUR)


  • Potato
  • Cumin powder
  • Turmeric powder
  • Coriander powder
  • Red Chilly powder
  • Whole Red Chillies
  • Green Coriander
  • Oil
  • Salt

QUANTITY


  • 1 Kg
  • ½ Tea spoon
  • 1 Tea spoon
  • 2 Tea spoon
  • 1 Tea spoon
  • 5 gm
  • 2 bunches
  • 50 gm
  • To taste
 

Preparation

  • Boil and peel the potatoes.
  • Cut the potatoes into small pieces.
  • Fry whole red chillies. (Keep it aside).
  • Fry cumin seeds till it cracks then add turmeric powder.
  • Add boil potatoes pieces with coriander powder and salt.
  • Cook on slow fire.
  • Garnish with chopped green coriander and fried chillies.
 

 
Chainsoo
 
 

Brief : Chainsoo is a delicacy of Garhwal and is prepared by using black gram dal. Normally due to the high protein content in this dal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a variety of soya bean), but in that case it is called bhatwani.

INGREDIENTS (SERVES FOUR)


  • Black Gram seeds (Kali Urad Whole)
  • Oil (preferably mustard oil)
  • Garlic
  • Cumin seeds
  • Black pepper
  • Red chillies whole
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Red chilies powder
  • Water
  • Salt
  • Gram masala

QUANTITY


  • 250 gm
  • 25 gm
  • 4 to 5 cloves
  • 1 tablespoon
  • 4 nos.
  • 4 to 5
  • a pinch
  • ½ tablespoon
  • ¼ tablespoon
  • ½ tablespoon
  • 3 cups
  • 1 tablespoon or to taste
  • ½ tablespoon
 

Preparation

  • Place an iron frying pan (kadhai) on a moderate flame. Put sabut urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame. Grind the roasted seeds into a coarse powder.
  • Heat oil in the kadhai and add garlic cloves. When the garlic turns light brown, add cumin seeds, red chillies, black pepper and heeng (asafoetida).
  • Immediately add the dalpowder and fry it for 1-2 minute or so. Add turmeric powder, red chillies powder, salt and water. Bring it to boil.
  • Cover and cook till the dal becomes very soft, simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.
 

Garnish

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.


 
Kafuli
 
 

Brief : Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of spinach leaves is the most common preparation.

INGREDIENTS (SERVES FOUR)


  • Black Gram seeds (Kali Urad Whole)
  • Fenugreek leaves (Methi) optional
  • Green chillies
  • Oil
  • Garlic
  • Ginger
  • Cumin seeds
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Rice powder or rice paste
  • Curd
  • Water
  • Salt

QUANTITY


  • 2 bunches or 1 Kg
  • ½ bunch
  • 4 to 5
  • 2 tablespoon (preferably mustard oil)
  • 4 to 5 cloves
  • a 3 cm piece
  • 1 tablespoon
  • a pinch
  • ½ tablespoon
  • ¼ tablespoon
  • 1 tablespoon
  • 2 tablespoon (optional)
  • 1-2 cup
  • 1 tablespoon or to taste
 

Preparation

  • Wash palak and methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender.
  • Finely chop ginger and garlic. Heat oil in a frying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cuminseeds and asafetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt.
  • Add required amount of water to kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.
  • Cover and cook for about 8 to 10 minutes on slow fire till the gravy is thick. If dry add some water and boil.
 

Garnish

Garnish with pure ghee and serve hot with roti or steamed rice.


 
Phaanu
 
 

Brief : Phaanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like-gahat, arhar or green mung can be used to prepare phaanu.

INGREDIENTS (SERVES FOUR)


  • Gahat or Kulath (Horse gram)
  • Oil
  • Garlic
  • Ginger
  • Green chillies
  • Jakhiya or Cumin seeds
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Water
  • Salt

QUANTITY


  • 250 gm
  • 100 ml (preferably mustard oil)
  • 4 to 5 cloves
  • ½ inch piece
  • 3 to 4
  • 1 tablespoon
  • a pinch
  • ½ tablespoon
  • ½ tablespoon
  • 3 cups
  • 1 tablespoon or to taste
 

Preparation

  • Soak the gahat dal in water overnight. If using arhar dal, soak for 1-2 h
  • In the morning wash and rub the dal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
  • Place a tawa on a moderate flame. Put some oil and make thick pancakes (like cutlets) deal paste. Use only half of the paste for making the cakes.
  • Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add gahat paste, turmeric powder, dry coriander powder and salt.
  • Cover and cook for about 10 minutes on slow fire. Add the gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils.
 

Garnish

Garnish with pure ghee and chopped coriander leaves. Serve with stmed rice.


 
Til ki Chutney
 
 

Brief : Phaanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like-gahat, arhar or green mung can be used to prepare phaanu.

INGREDIENTS (SERVES FOUR)


  • Til (sesame seeds)
  • Coriander leaves
  • Garlic cloves
  • Green chillies
  • Yoghurt or lemon juice
  • Salt
  • Sugar

QUANTITY


  • 3-4 tablespoon
  • 1 bunch
  • 3 to 4
  • 2 to 3
  • 3-4 tablespoon
  • To taste
  • ½ tablespoon (optional)
 

Preparation

  • Dry roast til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
  • Grind til seeds with coriander leaves, garlic cloves and green chillies.
  • Add lemon juice or yoghurt and grind to a fine paste.
  • Adjust salt and sugar.
 

 
Rus
 
 

Brief : A very appetizing and highly nutritious dish made from a mixture of dals. It is very nutritious as it consists of a mixture of various pulses (great source of protein and iron as it is cooked in an iron vessl). It is typically eaten in winters along with steamed rice and bhang ki chutney

INGREDIENTS (SERVES FOUR)


  • Bhatt (Black Soyabean)
  • Gahat (Kulath)
  • Rajma
  • Chana
  • Urad
  • Rice
  • Ginger
  • Garlic
  • Cumin Seeds
  • Cloves
  • Black pepper
  • Hot Spice
  • Green Coriander

QUANTITY


  • 50 gm
  • 50 gm
  • 50 gm
  • 50 gm
  • 50 gm
  • 30 gm
  • 30 gm
  • 5-6 Flakes
  • 1 Tea Spoon
  • 5-6
  • 1 ½ Tea spoon
  • ½ Tea spoon
  • ½ Bunch
 

Preparation

  • Soak rice overnight and grind into fine paste.
  • Soak dals overnight and boil in plenty of water, till tender.
  • Make fine paste of black pepper, cloves, ginger, garlic and cumin seeds.
  • Now fry the ground paste in oil for sometime.
  • Add dal extract (stock) and thicken it with rice paste and cook it for 10-15 minutes.
  • Add hot spice.
 

Garnish

Rus Is Garnished With Chopped Green Coriander And Served With Boiled Rice. Ghee, Also Served With Rus, Adds A Magical Twist To The Tingling Taste.

 





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