Friday, November 1, 2013

Kumaoni Thali

Tonight's Menu

Black turtle beans (भट्ट की दाल)
Spinach (पलक का कापा)
Potato stir fr y(आलू के गुटके)
Green pumpkin (भांग वाला कद्दू)
Cucumber Raita (खीरे का रायेता)
Radish and lemon salad (सनी हुई मूली और निम्बू)
Fried Vadas (उरद के बड़े)
Pomegranate chutney (दाड़िम की चटनी)
Poori (पूरी)
Rice (चावल)
Kheer (खीर)

Kumaoni Thali
Snuggled in the foothills of the majestic Himalayas, Kumaon is located in Uttarakhand, the northern hill province of India . Its cool and fresh mountain breeze , the ethereal Himalayan scenic view , tall swaying Pine and Deodar trees , and the rolling cultivation of hill crops is a captivating sight. Kumaon has its own distinct and impressive tradition , festivals and culture.(source)
Serving up a traditional Kumaoni thali for Diwali this year. Wishing everyone a very bright and prosperous Diwali.  

Bhatt ki dal
Bhatt ki dal
Soak black turtle beans overnight. Drain and reserve liquid. Take oil in a pan and add cumin seeds and drained beans. Stir fry on medium high for 3-5 minutes. Add the reserved liquid and salt, turmeric, coriander powder and red chili powder. Bring to boil and simmer till beans are cooked through. Make a mixture of 1-2 tbsp rice flour in cold water. Bring heat up to high, Add the flour mixture while stirring to avoid lumps. This will thicken up the liquid. You can add more water and/or rice flour mixture to get the desired consistency of dal. Beans should be fully cooked but with a bite. Tadka - ghee, cumin seeds, pinch hing and jambu 


Palak ka kaapa
Palak ka kaapa
Heat oil in a pan and crackle cumin seeds, hing and coriander seed. Add washed and finely chopped spinach and crushed ginger, green chilies. Add turmeric, salt, coriander powder, red chili powder and mix. Simmer covered till spinach cooks through. Increase heat to high and add 1-2 tbsp crushed tomato.  Cook stirring till tomato is incorporated well and roasted through. Add 3/4 cup water and bring to boil. Make a mixture of 1-2 tbsp rice flour in cold water. Add the flour mixture while stirring to avoid lumps. This will thicken up the liquid. You can add more water and/or rice flour mixture to get the desired consistency of spinach. Adjust seasoning. Tadka - ghee and jambu.

Bhaang wala hara kaddoo
Bhaang wala green pumpkin
Chop green pumpkin into 1 inch pieces. Do not peel, since it is soft. Heat oil in a pan and crackle cumin seeds, coriander seeds, hing and few methi seeds. Add pumpkin, chopped ginger and salt, turmeric powder, dhaniya powder, red chili powder. Mix well and simmer covered till pumpkin cooks through. While this is cooking tame 2 tbsp bhaang seeds. Roast very lightly on hot tava and grind them. When pumpkin is cooked add the bhaang powder and lime juice to taste. Mix and serve garnished with fresh coriander.


Aloo ke gutke
Aloo ke gutke
This is like regular zeera aloo. Heat oil in a pan and crackle cumin seeds and jambu. Add peeled and sliced potatoes. Add turmeric, salt, dhaniya powder, red chilie powder and mix well. Simmer covered and stir occasionally till potatoes cooked through. Increase heat and roast on high to crisp a little. Serve topped with fresh coriander leaves. 


Urad ke bade
Urad vadas
Soak overnight dhuli urad dal. Grind along with ginger, green chilies and hing using very little water into a coarse paste. Add salt to taste , red chili powder and turmeric powder. Deep fry small sized vadas till cooked through. Serve hot. These are made for all the festivals and auspicious occasions in Kumaon and are absolutely yumm.

Anardane ki chutney
Anardane ki chutney  
Grind together pomegranate seeds, black pepper, cumin, ginger, green chilies, fresh coriander, fresh mint leaves, salt, kala namak and sugar till they form a nice paste. Adjust the flavour according to your taste. If you are using dry anardana, soak it in warm water for half an hour before proceeding.

Sani hui mooli, nimbu
Sani Hui Mooli and Nimbu. (Radish and Lemon with Spices)
Peel and cut white mooli into thick batons. you need to get large sized lemons for this recipe (galgal). Peel and remove the slices of lemon, roughly chop them. Mix mooli and nimbu together. Grind salt, green chilies and fresh coriander in a hand grinder to get dhaniya namak. this shouldn't be runny. Add this to the salad. Take 2-3 tbsp thick yogurt and add some honey (or sugar). Add this to the salad. Taste to adjust the sweet, salty and sour flavours. Let the flavours blend in for a minimum 2 hours before eating.


Kheere ka raita
Kumaoni cucumber raita
Beat curd till smooth, add grated cucumber, grated ginger, green chilies, salt, turmeric powder, roasted cumin powder, mustard powder(as per taste).


Kheer
Find this recipe here.

14 comments:

  1. bhabhi u r grt itni saari dishes hats off 2 u, wo bhi itni delicious grt we r proud of u being our bhabhi

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    1. Thanks Sweta, I enjoy cooking and my family enjoys eating. A great combination.

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  2. wow I never thought that Kumauni cusine could look so yummy!!!!

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    1. Thanks Shipra....it tastes great too.

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  3. lovely spread.. i read all the recipes and they are simple yet top notch. what is jambu and where can i get it? m from Maharashtra.

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    1. Thanks Manju. Jambu is a garlicky herb which is very similar to chives and I source it from Kumaon. But I believe you can get it at Delhi haat in the Uttarakhand stall.It is also available in Pune at Dorabjee's. I live in Canada, so that's about the only places I know where you can get Jambu.

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    2. Thanks Juhi. Oh yes, Dorabjee's is an awesome place to find such stuff.. thanks for reminding :)

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  4. This is just awesome. Love each and every one of them. lovely post!

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  5. Wow..Mouthwatering dishes.. :) I want to have all :)

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  6. Thanks bhabi for sharing this ... i will try out some of the recipes!

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    1. My pleasure Vasundhara. Do share your experience. Happy cooking.

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  7. Hello mam, can I share your blog and photos on Facebook page about pahadi Food

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