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)
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 |
Serving up a traditional Kumaoni thali for Diwali this year. Wishing everyone a very bright and prosperous Diwali.
Bhatt ki dal
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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
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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
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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
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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.
Anardane ki chutney
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Grind together 3/4 cup fresh pomegranate seeds, black pepper, 1 tsp roasted cumin powder, 1/2 inch piece of ginger, 2 green chilies, a handful each fresh coriander and mint leaves, salt, kala namak, and sugar till they form a nice paste. Adjust the flavor according to your taste. If you are using dry anardana, soak it in warm water for half an hour before proceeding. The beautiful red color you see here is due to fresh pomegranate seeds. If you are using dried version then the chutney will taste just as good with a greenish hue from the fresh herbs.
Sani hui mooli, nimbu
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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
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Beat curd till smooth, add grated cucumber, grated ginger, green chilies, salt, turmeric powder, roasted cumin powder, mustard powder(as per taste).
Kheer
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bhabhi u r grt itni saari dishes hats off 2 u, wo bhi itni delicious grt we r proud of u being our bhabhi
ReplyDeleteThanks Sweta, I enjoy cooking and my family enjoys eating. A great combination.
Deletewow I never thought that Kumauni cusine could look so yummy!!!!
ReplyDeleteThanks Shipra....it tastes great too.
Deletelovely 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.
ReplyDeleteThanks 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.
DeleteThanks Juhi. Oh yes, Dorabjee's is an awesome place to find such stuff.. thanks for reminding :)
DeleteThis is just awesome. Love each and every one of them. lovely post!
ReplyDeleteThanks very much dear.
DeleteWow..Mouthwatering dishes.. :) I want to have all :)
ReplyDeleteThanks very much
DeleteThanks bhabi for sharing this ... i will try out some of the recipes!
ReplyDeleteMy pleasure Vasundhara. Do share your experience. Happy cooking.
DeleteHello mam, can I share your blog and photos on Facebook page about pahadi Food
ReplyDeleteReally awesome
ReplyDeleteReally awesome
ReplyDeleteThank you
DeleteHi Juhi can you please tell us each ingredients quantity in anardana chutney.
ReplyDeleteThanks in advance
For 3/4 cup fresh pomegranate seeds, use 1/2 inch piece of ginger and a handful each of fresh mint and coriander leaves, 2 green chilies and a tsp roasted cumin powder. Black pepper, salt, kala namak and sugar according to your taste. Hope this helps.
Delete