Delicious Dishes of Uttarakhand

Delicious dishes of Uttarakhand: With the arrival of summer, our mind starts to clamor for the cold air of the mountains. We all remember our childhood days in the hills of Uttarakhand and catering to the nutritious and delicious local hill flavors. From which we often used to enjoy the changing season, ranging from wedding ceremonies and prayers in the village. Even today, the delicious cuisine of Uttarakhand is identified with traditional cuisine.

A delicious dishes of Uttarakhand
A delicious dishes of Uttarakhand

A delicious dishes of Uttarakhand:

Delicious Dishes of Uttarakhand and Indian cuisine is famous worldwide for its special blend of spices and mouth-watering flavors. The delicious flavors here attract people from all over the world. People often visit India to experience the taste of such fragrances. Uttarakhand is one of the Himalayan states of India that serves you with that extra-tasty and organic creative serving, the delicious dishes of Uttarakhand which should be appreciated for its amazing cuisine for its subtle flavors.

Also Read: Famous Chowmein and Momos of Dehradun

Uttarakhand is famous for the correct use of Panch Phool or five spices and varieties of other spices. Uttarakhand cuisine relishes a highly captivating blend of spicy spices with its delicious fine aromatic flavors. Taking a delightful visit to the famous hill stations of Uttarakhand, you will finally be greeted with famous aromatic flavors, which will make you feel the presence of the rest of the spices in the cuisines you love and the traditional food of Uttarakhand that is gaining global popularity.

Also Read: 10 Famous Traditional Food Uttarakhand

Uttarakhand is famous for its beautiful tourist spots and delicious food. From the main course items to the sweet dish, every delicious dish of Uttarakhand speaks for itself. Let’s discuss the famous food of Uttarakhand which remains as enchanted as the state itself. This time a tasting pillar on the traditional food of Uttarakhand.

Delicious vegetables of Uttarakhand

Uttarakhand being a Himalayan state, the land in the mountains here does not have land nor the means of irrigation are universally accessible. The fertility of the land is also not the same everywhere. Its effect is visible on the catering of the mountains. Be it Uttarakhand, Himachal, or Nepal – Many similarities in their food habits become apparent only by looking at them. Coarse grains, pulses, green vegetables, Kaddu, etc. have been considered as reliable food here and this is one of the famous and Delicious vegetables of Uttarakhand. With the improvement in traffic, rare vegetables have started getting twelve months today; Paneer had already started spreading its footsteps with Punjabi refugees here, at least in the plains and lowlands of Uttarakhand, it is easily available today!

  • Uttarakhandi Aalu ke Gutke recipe (उत्तराखंडी आलू के गुटके): Uttarakhand’s Evergreen Potato Gutka (आलू के गुटके) is the first to be remembered by ‘Jambu (जंबू)’ in Kumaon, Uttarakhand, and ‘Jakhya (जखिया या जख्या)’ in Garhwal. Potatoes found in the hills of Uttarakhand are tasty, even though they are small in size, often people here make them some kind of unhealthy food like “Aloo Thevani ( “आलू की थेच्वाणी”) which is served with hill red rice. ‘Jambu’ is a herbaceous grass imported from Tibet, the same work is done by the seeds of ‘Jakhya’. ‘Dun’ and ‘Gandreni (‘दुन’ तथा ‘गंद्रेणी’)’ are also vegetation that used to remove the lack of garlic for those who eat delicious food and relieve the monotony of asafoetida (हींग).
  • Uttarakhandi Dish Aalu Ki Thechwani (आलू की थेच्वाणी): “Thechwani” has been a poor cuisine by crushing potatoes into stone, which has been ground with cucumber, cured with salt, chili, coriander and turmeric by grinding or crushing potatoes on stone or silata (सिलाटा) (made of flat stone). Is cooked. It can also be eaten with roti or it can change the taste of thick rice in a miraculous way. Lack of expensive lentils does not give that taste. Which only adds a few drops of mustard oil to “Aalu Ki Thechwani (आलू की थेच्वाणी)“, which makes it special.
  • Uttarakhand ke banda/arbi ki sabji (उत्तराखंड के बंडा/ अरबी की सब्जी): The greens of the local species of “Banda”, “Gaderi (गड़ेरी)”, are also cooked by grinding hemp seeds (भांग के बीजों) or forcing curd or with green greens. “Pinalu (Arabic)”पिनालू (अरबी)” is also enjoyed in a similar way. Nowadays, there are few who want tarud (jimikand)तरुड (जिमीकंद).
  • Uttarakhand ki Famous kandali ka saag (उत्तराखंड के प्रसिद्ध कंडाली का साग): The greens of Sirsuede / Kandali (सिर्शूेडे/ कंडाली), ie, scorpion herb, sounds strange but in appearance and taste it is spinach-like and velvety greens. Spinach is made into a kadhai by grinding and making “kafa” or “curly”. Dry spinach served in small quantities is called tindia / tapakia (तिनडिया/ टपकिया). Linguna (लिंगूणा), which is called “Lingadi(लिंगडी)” in Himachal and “Dakia (डकिया)” in the North-Eastern states, is now being served in the plate of Exhibition Uttarakhandi to attract tourists and it is one of the famous Delicious Dishes of Uttarakhand.
  • “Gajaika (गजैका)” is prepared with yellow sitaphal in a sourdough pickle, so the little green pumpkin vegetable here has only a small amount of spices. The green vegetable “tuk” of tender leaves is also very fun to eat.. The Thardar hill (थारदार) is also made with “turaisagi khushiyani (तुरईसगी खुश्याणी capsicum)” and radish. Gourd’s dry and curd-diced tarkari is equally liked – in the Satvik fraternity of Uttarakhand. Interestingly, the round-shaped brinjal has just arrived here in the mountains and the “brinjal ki bharta” in the village-countryside remains a stranger! The “Gethi vegetable (गेठी की सब्जी) is endangered. The spherical Gethi is applied to the vines and its taste is reminiscent of the wild “Tadu(तैडू)”.

Famous Dal of Uttarakhand

In Uttarakhand, there are mountains, some fields, somewhere fertile and sometimes there is a lot of lands. The climate here is also cold. According to these variations, crops are prepared for the food here, which are mostly in the form of coarse grains. Among these, crops such as wheat, paddy, manduwa, jhangora, jowar, chaulai, sesame, rajma, urad, Gahth, Noorangi, cowpea, and toor are the main crops and Famous Dal of Uttarakhand. It is from these grains that nutritious and delicious dishes are made here.

Famous Dal of Uttarakhand
Famous Dal of Uttarakhand
  • Bhatt (भट्ट): (long, black or green brinjal) is cooked in a cauldron – sometimes with mountain potatoes. “Chutkani (चुटकाणी)” slices are cooked from Bhatt (black soybeans). The juice is a soup of many pulses, which are cooked in an iron kadhai. It is also known as “Thathwani(ठठवाणी)” and “Phanu / Fanu (फानू/फाणु)”.
  • Uttarakhand ke Gahat ki dal (गहत की दाल): Among the pulses that are prevalent in Uttarakhand, lentils appear almost everywhere. For medicinal properties, “gahat ki dal” (kulthi) is considered a panacea for the treatment of stones. The treatment of appendicitis, which is consumed overnight in the morning, is considered very effective.
  • “Chadhaji / chesu (चड़ैजी/ चैंसु)” is made from a black Chickpea (काले चने). The local form of kadhi (कढ़ी) is plyo / jholi / bant (पल्‍यो/ झोली/ बांट), which is thinner than the kadhi (कढ़ी), which is the food of the field. Instead of dumplings, radishes, fenugreek is crushed and put into it. Buttermilk in place of yogurt is common to make them.
  • Rajma dal (राजमा दाल) hardly melts in the high altitude villages of Uttarakhand but is very tasty. Munsyari associated with Nepal’s border in Kumaon in Uttarakhand and Harsil valley in Garhwal, Rajma of Chakrata of Dehradun is very famous.
  • Urad dal (उड़द की दाल) is cooked on auspicious occasions and adulterated dal has its life. The same is used to make “vada / Badi (वड़े/बड़ी)” and also to put in “badis” so that it is round and well-shaped. The “vadas / bidis” of Uttarakhand are small, crisp in shape, not as soft as the plain or south-weighted “vadas / badis”. “Badil (बडील)” is made by grinding gram lentils after frying them in the language of the spices and after cutting them into the shape of “Badi” ice, which is reminiscent of “Kalmi Bade (कलमी बड़े)”. Some pulses are grinded to “dubuk (डुबुक)”. It is served with rice and kadhi. A thick dubuk made from black soybeans is called ‘Bhatia (भटिया)’ and it is also eaten without rice. Salt is not added to it and it is enjoyed with chutney.
  • Jakhya chaunki dal (जाखिया छौंकाी दाल) – Tur dal tempered with Jakhya, a plant that grows wild (without being sowed), and its seeds (look like tiny mustard but are not mustard at all) are the primary tempering agents in every Kumaoni kitchen.

In the past, when fresh vegetables were not accessible during the winters, Badi, Mangodi, Paptoli, Nalabadi used to accompany them. Light “wind” like cucumbers and gourd was made by whispering by hand. Local “Badis” have a ‘Nalabadi (नालबड़ी)’ filled with spices made of spices of Arabi leaves, which is the custom of cooking in “spices of meat”. Some similar recipes are also made for making patterns, but they are not dried in the sun, fried in oil. Fenugreek, radish, rye were the main ones in the dry vegetables. “Arabi” was also buried in the ground and protected. ‘Suwal (सुंआल)’ is like papad, these are called ‘Pathna (पाथना)’. It is a staple food given to women in mass Mangalik programs on the eve of marriage.

Rice cooked in buttermilk with a pinch of turmeric is called ‘Joula / Jhol (जौला/झोल)’, which is digestible. Many types of loaves are eaten in Uttarakhand. Wheat was restricted to affluent families till a few decades ago. The poor people used to feed their stomachs with coarse grains called “Manduva (मंडुवा)”. But now, Manduwa has identified all the countries abroad, from the poor to its nutritious tastes, where it is beneficial for our body. “Bedua roti / stuffed roti (बेदुआ रोटी/भरी रोटी) is made by mixing the pulses of manduva and wheat flour or by mixing the urad dal with spices. A dish like flour” Chila (चीला)”is called” Cholia Rot (छोलिया रोट)”. Today these rotis Again from the plains areas, they are reborn with the hill identity, because many hill people have migrated or settled in the plains for employment so that the food associated with them has also reborn in the plains.

Hill catering uses very limited spices in addition to salt. Accessible turmeric, coriander, and chili are used in home gardens. They were freshly grilled on stools (सिल-बट्टे). Those who did not consider onion and garlic to be forbidden, used to include garlic and onion in this spice mixture. Ginger and black pepper were used only on special occasions or in tea sips. Today in packet-locked factories, ground spices make all the dishes monotonous. Due to the use of chemicals, it is becoming impossible to feel the natural taste of seasonal vegetables.

A delicious dish of Uttarakhand “bant (बांट)” with “panili Tari (पनीली तरी)” is the staple in Samish food. Goats are often sacrificed in the temple of Devi in ​​the village of Uttarakhand and this meat is distributed as prasad. A thin method becomes mandatory to reach all the favored fathers. This name seems to be the reason why this name was given. The home-cooked meat broth is cooler than this and is given to the elderly sick as a “ghee”, ie the ‘beginning’ soup of the feet, for a speedy recovery. As long as the bant/meat (बांट/मीट) is boiling in the cauldron, the kaleji (कलेजी), leather-baked clippings are mixed as ‘raw pork in mustard oil and taken as salt-chilli chewed. The stomach, intestines, etc., are to be roasted in the pan for a long time, and “Bhutua (भूटुआ)” is eaten with great fervor. The “macho jhol (माछो झोल)” made by thinning or grinding of fish in villages situated near river banks or pools is considered very unique, so the sun was dried in the “Bhotik Shauka (भोटातिक शौका)” community in the Seemanti region associated with Tibet, given the “smoke (धुंआर)” of the meat of the winter. Has been supporting the food in the season.

Uttarakhand Famous Chutney

The hill khatai (खटाई) is the most famous, it is cannabis chutney (भांग की चटनी) or raw mango chutney (आम की चटनी). It is made by grinding hemp seeds, in which there is no intoxication from eating. Its sourness is the result of Dadim (Anardana) (दाड़िम (अनारदाना) or Lemon (of big hill species). The ‘sonth (सोंठ)’ wedding is made from Jatan for marriage and other banqueting feasts. In it, the whole “Amchoor ki Fankh”, ginger, jaggery, red chili, and other spices along with raisins, etc. are also added. It can be kept for several days and bread/puri can be eaten with it. In addition to the chutneys, the main dishes accompany the “Uttarakhandi Raita”, in which the ground rye looks awesome – climbing into the head, starting watering from the eyes and nose. It is made with cucumbers, radishes, or ripe bananas. You can call eating radish a type of chaat – fresh pungent radish mixed with sour lemon, sugar, salt, green chili, etc. is eaten by enjoying the warm winter sunshine.

Delicious sweets of Uttarakhand

Delicious sweets of Uttarakhand is “Suji ka halwa (सूजी का हलवा)”, flour sweet pudding (आटे की मीठी हलवा) “, new village red rice pudding” are among the major sweets made at home. is. It is also called kasar (कसार) and is made with fennel, dried coconut. Another pudding is called “Shay (शै)”. In the month of Chaitra (March), a box of food was sent for the “married” girl to keep the house with her, it has a special place in Uttarakhand’s wedding ceremony.

Delicious sweets of Uttarakhand
Delicious sweets of Uttarakhand

In the slurry made with semolina yogurt, nominal yeast is added and the “(सिंगाल) Singhal” is fried in the shape of the giant jalebi which is related to the puas. Singal’s sweetness is very mild and can be eaten with salted potato pieces, raita as well. They are included in the kunar-kaleva (कुंअर-कलेवा) (a box full of sweets) when they bid farewell to the wedding. To celebrate the festival of Makar Sankranti, sweet potatoes are fried in various shapes, which are called “Khajure” and “Ghudhut (घुधुते)”. Kheer is a popular dessert, but no less attractive than a sweet pudding made from flour.

The “Singori (सिंगोड़ी मिठाई)” brought from the confectionery is of the form of large triangles and in this kalakand is the fragrance of the green leaf in which it is wrapped. Singori is the one of famous and Delicious sweets of Uttarakhand in Kumaon resign. Almora’s very famous “Bal mithai (बाल मिठाई)” is a unique form of well-roasted khoya in which poppy seeds like sugar grains stick to the outer layer. Without this adornment, this fun hill becomes the chocolate Toffee and it is known as ‘chocolate’ to the people who visit Uttarakhand. Arsa Sweet (अरसा) (Garhwal region of Uttarakhand) is a sweet dessert of Garhwal which is prepared on special occasions like weddings and traditional ceremonies. In the Garhwal region of Uttarakhand, there is a unique tradition of giving kaleau (sweets) on special occasions of marriage.

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