Kumaon Cuisine

Bal Mithai
 
 

Brief : A very popular Sweet Dish prepared from Khoya (Condensed Milk), decorated with small white Sugar Balls.

INGREDIENTS (SERVES FOUR)


  • Khoya
  • Sugar
  • White Sugar Balls

QUANTITY


  • 1 Kg
  • 400 Gms
  • 100 Gms
 

Preparation

  • Cook Khoya on slow fire and stir continuously.
  • Cook till its colour changes to dark brown.
  • Add Sugar and cool till it is thick in consistency.
  • Pour over a greased tray and let it cool.
  • Cut into rectangular pieces and toss them over the Sugar Balls.
 

 
Madua Ki Roti
 
 

Brief : Delicious and nutritious Chapattis made from Madua, a local cereal.

INGREDIENTS (SERVES FOUR)


  • Mandua Pisun (Finger Millet flour)
  • Wheat Flour
  • Water

QUANTITY


  • 600 gm
  • 200 gm
  • As Required
 

Preparation

  • Mix Madua Pisun and Flour well.
  • Add water and prepare stiff dough.
  • Divide into even sized balls and rolls out into chapattis.
  • Cook on slow fire from both sides.
  • Ensure that the chapattis have been backed well.
 

 
Singodi
 
 

Brief : A tasty sweet prepared from Khoya (Condensed Milk) and Coconut, wrapped in Malu le.

INGREDIENTS (SERVES FOUR)


  • Khoya
  • Sugar
  • Grated Coconut
  • Green Cardamom/li>
  • Malu Leaf

QUANTITY


  • 1 kg
  • 300 Gms
  • 200 Gms
  • 1 Gms
  • As required
 

Preparation

  • Cook Khoya and keep stirring it on slow fire without changing its colour.
  • Add Sugar and mix well.
  • Add Grated Coconut and crushed Green Cardamom powder.
  • Fill the cooked Khoya in small portion into the Malu Leaf. Wrap the leaf up in the shape of a cone.
 

 
Bhangak Khatai
 
 

Brief : A tasty Sour Chutney prepared with roasted Bhang (Cannabis) seeds and Cumin seeds, mixed with Lemon juice.

INGREDIENTS (SERVES FOUR)


  • Bhang seeds
  • Cumin seeds
  • Lemon (big)
  • Salt
  • Whole Red Chilies

QUANTITY


  • 50 Gms
  • 3 Gms
  • One
  • To taste
  • Three
 

Preparation

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

 
Sisunak Saag
 
 

Brief : A Green Leafy Vegetable Dish, prepared like other green vegetables. The leaves are locally known as “Bichhu Ghas”.

INGREDIENTS (SERVES FOUR)


  • Soft Sisuna leaves
  • Jakhiya
  • Fat
  • Salt

QUANTITY


  • 2 kgs
  • 50 Gms
  • 30 Mils
  • To taste
 

Preparation

  • Pick tender and small leaves of Sisuna
  • Boil them in water and cook till the leaves are free from their acidic content and become pulpy.
  • Drain excess water and heat Oil in a thick bottomed pan.
  • Add Jhakiya and fry the boiled Sisuna Leaves. Add Salt and serve hot.
 

 
Lesu
 
 

Brief : KUMAONI Roti prepared by stuffing Madua dough into Wheat Flour dough. (Eaten with a lot of Ghee)

INGREDIENTS (SERVES FOUR)


  • Wheat
  • Madua Flour
  • Ajwain
  • Salt

QUANTITY


  • 1/2 kg
  • 300 Gms
  • 1 Gms
  • To taste
 

Preparation

  • Knead Wheat Flour and keep aside.
  • Mix Ajwain and Salt into Maduna Flour and Knead. Keep it aside.
  • Take Wheat Flour dough and stuff with Madua Flour dough.
  • Roll into Roti and cook on a Tawa..
 

 
Jhangora Ki Kheer
 
 

Brief : A sweet Dish prepared with Milk, Sugar and Jhangora (a local cereal).

INGREDIENTS (SERVES FOUR)


  • Jhangora
  • Sugar
  • Milk
  • Cashwnuts
  • Raisins
  • Chironji
  • Kewara

QUANTITY


  • 500 Gms
  • 200 Gms
  • 2 Ltrs
  • T50 Gms
  • 50 Gms
  • 100 Gms
  • essence as required
 

Preparation

  • Boil Milk in a thick bottomed pan.
  • Add Jhangora and cook. Stir constantly to avoid formation of lumps.
  • Add Sugar and cool for some time.
  • Add Kewara essence and mix well.
  • Garnish with chopped Dry Fruits.
 

 
Sani Hui Mule & Nimbu
 
 

Brief : A typical refreshing and tempting mixture of Radish, Lemon, Curd and paste of Bhang seeds, eaten during winter season.

INGREDIENTS (SERVES FOUR)


  • Radish
  • Garlic
  • Green Chilies
  • Lemon (big)
  • Salt
  • Roasted Bhang Seeds
  • Sugar

QUANTITY


  • 400 Gms
  • 5 Flakes
  • Ten
  • To taste
  • 250 Gms
  • 50 Gms
  • 60 Gms
 

Preparation

  • Peel & wash Radish, Prepare batons of 2” in length
  • Grind Garlic, Green Chilies and roasted Bhang seeds together.
  • Take out Lemon pulp segments.
  • Mix the paste well and toss the Radish in it and add the Lemon segments.
  • Add Curd, Salt, Sugar and mix well.
 

 
Aloo Ke Gutke
 
 

Brief : A typical Kumaoni dish prepared from potatoes, generally had as evening snack.

INGREDIENTS (SERVES FOUR)


  • Potato
  • Cumin Powder
  • Turmeric 1 Tspn
  • Coriander Powder
  • Red Chilli powder
  • Whole Red Chilies
  • Green Coriander
  • Fat or Oil

QUANTITY


  • 1 kg
  • ½ Tspn
  • 2 Tspn
  • 1 Tspn
  • 5 Gms
  • Two bunches
  • 50 Gms
  • To Taste
 

Preparation

  • Boil and peel the potatoes.
  • Chop the Potatoes into small pieces.
  • Heat Oil and fry whole Red Chilies and keep aside.
  • Add Cumin seeds into Oil, once they crackle, add Turmeric Powder.
  • Add boiled Potato pieces.
  • Add Coriander, Chili Powder and Salt.
  • Cool on slow fire till done.
  • Garnish with chopped Green Coriander and fried Red Chilies.
 

 
Aloo Dal Pakore
 
 

Brief : An innovative Kumaoni food, prepared like Potato Rolls, stuffed with boiled Dal, and served as a snack.

INGREDIENTS (SERVES FOUR)


  • Boiled Potatoes
  • Ginger
  • Garlic
  • Onions
  • Lemon
  • Garam Masala
  • Coriander Leaves
  • Salt
  • Green Chilies
  • Oil for deep frying
  • Egg
  • Boiled Mix Dal
  • Bread Crumbs

QUANTITY


  • 250 Gms
  • 5 Gms
  • 5 to 6 Flakes
  • 100 Gms
  • One
  • 1 Tspn
  • 1 Bunch
  • To Taste
  • 3 to 4
  • 300 Mls
  • One
  • 100 Gms
  • 100 Gms
 

Preparation

  • Peel and mash Potatoes, Mix Salt and half of a Lemon.
  • Chop Onions, Ginger, Garlic, Green Chilies and Coriander leaves. Mix with Dal.
  • Add Lemon juice and Hot Spice.
  • Flatten the mashed Potatoes and blend in the Dal mixture.
  • Roll and make into cylindrical shapes and dip in beaten Egg-White, Coat it with Bread Crumbs.
  • Deep-fry in hot Oil and serve with Tomato Ketchup.
 

 
Wada
 
 

Brief : Spicy Pakoras prepared with different Dals. Can also be served as kababs.

INGREDIENTS (SERVES FOUR)


  • Urad Dal
  • Turmeric powder
  • Garam Masala
  • Salt
  • Green Coriander Leaves
  • Fat
  • Asafoetida
  • Bread Crumbs

QUANTITY


  • 500 Gms
  • 1/2 Tspn
  • 1/2 Tspn
  • To Taste
  • 1/2 Bunch
  • To fry
  • A Pinch
  • 100 Gms
 

Preparation

  • Soak Urad Dal overnight, strain the water away and grind the Dal to a fine paste.
  • Add Turmeric powder, Garam Masala powder, Asafoetida and Salt. Mix well.
  • Add chopped Coriander Leaves, Mix well.
  • Make small balls by applying water on palms, flatten the balls and make holes in the centre.
  • Deep fry till brown and crisp.
  • Serve hot with Chutney.
 

 
Kumaoni Raita
 
 

Brief : Raita prepared with Cucumber, Curd and Mustard seeds. KUMAONI RAITA

INGREDIENTS (SERVES FOUR)


  • Cucumber
  • Curd
  • Mustard seeds
  • Turmeric powder
  • Chopped Green Chilies
  • Chopped Green Coriander
  • Asafoetida
  • Salt

QUANTITY


  • 1 Kg
  • 1 Kg
  • 10 Gms
  • 1/2 Tspn
  • 5-6
  • 1/2 Bunch
  • A Pinch
  • To Taste
 

Preparation

  • Peel and grate Cucumber and Squeeze the water off.
  • Beat Curd and add Cucumber and Turmeric powder.
  • Grind Mustard seeds into fine paste and mix in the above mixture.
  • Add chopped Green Chilies, Green Coriander, and Salt and mix well.
  • Keep aside for 3-4 hours to enhance the strong mustard flavour.
 

 
Kaapa
 
 

Brief : A typical Kumaoni delicacy prepared with mixed Dal Stock, thickened by Rice-powder paste and served with Rice

INGREDIENTS (SERVES FOUR)


  • Spinach
  • Curd
  • Chili Powder
  • Turmeric powder
  • Garam Masala
  • Cumin seeds
  • Asafoetida
  • Oil
  • Salt
  • Rice paste

QUANTITY


  • 1 Kg
  • 300 Gms
  • 50 Gms
  • 20 Gms
  • 20 Gms
  • 20 Gms
  • A Pinch
  • 50 ml
  • To Taste
  • 20 Gms
 

Preparation

  • Roughly chop Spinach, wash and Boil.
  • Heat oil, add Cumin seeds and Asafoetida.
  • When the seeds crackle, add Chili 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 Garam Masala and serve with Bhat (steamed rice).
 

 
Gahat Ki Dal
 
 

Brief : A typical Kumaoni delicacy prepared with mixed Dal Stock, thickened by Rice-powder paste and served with Rice

INGREDIENTS (SERVES FOUR)


  • Gahat Dal
  • Turmeric
  • Rice
  • Coriander Powder
  • Red Chili Powder
  • Fat
  • Ginger
  • Asafoetida
  • Garlic
  • Cumin seeds
  • Gandraini

QUANTITY


  • 300 Gms
  • 1 Tspn
  • 50 Gms
  • 1 Tspn
  • 1 Tspn
  • 50 Gms
  • 20 Gms
  • A Pinch
  • 4 to 5 flakes
  • ½ Tspn
  • One Small piece
 

Preparation

  • Chop Ginger and Garlic.
  • Boil Dal and add Ginger, Garlic, Turmeric, Coriander, Chili Powder and Salt.
  • When done, add Rice paste and cook for some time.
  • Temper with Cumin powder, Asafoetida and Gandhrin.
  • Serve hot with steamed rice.
 

 
Mixed Dal Salad
 
 

Brief : Highly nutritive Salad, to be served before meals to enhance appetite. It is an innovative way to utilize Rus residue.

INGREDIENTS (SERVES FOUR)


  • Whole Dal
  • Ginger
  • Green Coriander
  • Green Chili
  • Onions
  • Tomatoes
  • Radish
  • Salt
  • Dried mango powder

QUANTITY


  • 300 Gms
  • 100 Gms
  • ½ bunches
  • 4-5
  • 150 Gms
  • 200 Gms
  • 200 Gms
  • To Taste
  • 1-2 Tspn
 

Preparation

  • Boil whole Dal and drain the excess water. Use Rus residue to prepare the previous dish.
  • Chop Ginger, Onions, Tomatoes, Radish, Green, Chilies, Green Coriander.
  • Mix the Chopped ingredients into the boiling Dal.
  • Add Salt and Mango Powder.
  • Serve, garnished with chopped Tomatoes and Green Coriander.
 

 
Singal
 
 

Brief : Highly nutritive dish, to be served with evening tea. Can also be had just like that as well any time of the day.

INGREDIENTS (SERVES FOUR)


  • Suji
  • Curd
  • Ghee
  • Fat
  • Sugar
  • Banana

QUANTITY


  • 300 Gms
  • 150 Gms
  • 50 Gms
  • 200 ml
  • 75 Gms
  • Two
 

Preparation

  • Beat Suji with Ghee, mashed Banana and mix.
  • Add beaten Curd and Sugar and mix thoroughly.
  • Leave aside for 2-3 hours.
  • Prepare a piping bag with cloth.
  • Make a hole of about 1/2” in diameter at the bottom the bag.
  • Heat oil or ghee in a frying pan and pour the mixture through the bag, the way you prepare jalebis.
  • Deep-fry from both sides till golden brown.
  • Serve anytime, hot or cold.
 

 
RUS
 
 

Brief : A typical Kumaoni delicacy prepared with mixed Dal Stock, thickened by Rice-powder paste and served with Rice

INGREDIENTS (SERVES FOUR)


  • Bhatt
  • Gahat
  • Rajma
  • Whole Chana
  • Whole Urad
  • Rice
  • Ginger
  • Garlic
  • Cumin seeds
  • Cloves
  • Black Pepper
  • Garam Masala
  • Green Coriander

QUANTITY


  • 50 Gms
  • 50 Gms
  • 50 Gms
  • 50 Gms
  • 50 Gms
  • 30 Gms
  • 30 Gms
  • 5-6 flakes
  • 1 Tspn
  • 5-6
  • 1½ Tspn
  • ½ Tspn
  • ½ Bunch
 

Preparation

  • Soak Rice overnight and grind into a fine paste.
  • Soak Dals 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 Dal extract (stock and thickened with Rice).
  • Garnish with chopped Green Coriander and Boiled Rice.
 

 





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