Bhang is basically an edible form of Cannabis, originating in Indian Subcontinent Served with many delicacies, It is basically prepared of Hemp Seeds which provide it the characteristic aroma.
Bhang is also used in preparing a special mixture of salts called “Bhang ka namak” often used in Uttarakhand delicacies. Its fresh aroma and tangy taste will linger in your mouth long after you have consumed it.
1-2 fresh green or red chilies, or you can use both
coriander and mint leaves, chopped (1/2 C or to taste)
Salt according to taste
Recipe of Bhang ki Chutney
Take a Pan and roast bhang seeds. Put all your ingredients on the sil-batta or you can also use a mixer and grinder, including the seeds that might have popped all around. Grind into a chutney using water as required.
This is one of the best dishes of Uttarakhand which local people swear by. It is prepared with different types of Dal and is best served with rice. You might think what’s so special about a normal delicacy prepared by Dal.
Well, Dubke is ground and then prepared which tastes like a heaven of food. Here we will take “Bhatt ki dal” as the main ingredient for preparation. It’s one of the famous food of Uttarakhand.
Heat oil in a pan. Add cumin seed and hing and fry until cumin seeds turn a little brown. Add minced garlic and fry until changes color. Add finely chop onion and garlic and saute well. Now add all the spices including salt and saute for one more minute.
Now add bhatt dal coarse paste and sauté well and cook for one minute. Now add 4 cups of water. Let it cook on a simmering gas flame for 15 minutes. You will start noticing a brownish-green color. Now your gravy is ready to taste.
3. Aloo Gutuk
This is also one of the most profoundly served delicacies & famous food of Uttarakhand. Served alone during the Holi festival with tea or can be Coupled with Bhang ki chutney, Pooris, and Kumaoni Raita, this dish will give your soul what it needs.
Ingredients of Aloo Gutke
10-12 Baby Potatoes
2 teaspoon Mustard oil
1/4 teaspoon Red chili powder
2 pinch Asafoetida
Salt according to taste
1/8 teaspoon Coriander Powder
1/4 teaspoon Cumin seeds
1/4 teaspoon Turmeric powder
Fresh Coriander for garnishing
Recipe of Aloo Gutke
Mix coriander powder, red chili powder, and turmeric powder with 2 teaspoons of water. Heat a pan with oil, add cumin seed, asafoetida, and red chili and let it cook for about 15-20 seconds.
Add some mixed spices and salt as per your taste. Add the potatoes and coat well with the spice mix. Let it cook for about 7-8 minutes. Take a small bowl and mix coriander powder, red chili powder, and turmeric powder with 4 teaspoons of water.
4. Jholi (Curd curry)
Not a very celebrated but very commonly everyday meal of every house in Uttarakhand. Jholi is made up of Curd and is served with rice, which made this combo very delicious commonly known as jholi bhat in Kumaon or you can say curry chawal.
Ingredients of Jholi
1/2 cup gram flour
2 cup yogurt
2-3 cloves of garlic
1/2 tsp Hing
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 cup water
10-12 curry leaves
Salt according to taste
3 tsp ghee
Recipe of Jholi
Prepare a bowl of gram flour, turmeric powder little, sprinkle salt, little water, and red chili powder, and stir well. Add curd and water to the batter and whisk it.
Heat a pan add ghee now add garlic, cumin seeds, mustard seeds, hing, and curry leaves, then add curd. Stir it continuously to cook it by adding water and only eat after the gravy is a little thick. Combine it with rice or roti.
My own very favorite dish is Bhatt ki Churdkani. And to feel its taste you must try it once whenever you visit Uttarakhand villages. Made up of Bhatt ki dal( Local pulses), its taste combined with rice will ensure that you enjoy even the last bite of it.
Soak the black beans overnight. Heat a Kadai on medium heat, add a tablespoon of ghee, and add in the wheat flour. Once it is light brown, take it out and keep it aside.
Into the pressure cooker, heat oil over medium heat; add in cumin seeds and allow it to crackle. Add in the chopped onion and garlic and saute till the onions turn translucent.
Once the onions have turned light brown. Add soaked black beans along with the water, the spice powders like turmeric, red chili powder, garam masala powder, coriander powder, and salt to taste and mix well.
Add more water until the beans are immersed well in water. Pressure cook the Bhatt ki Dal for 6 to 7 whistles for about 35 minutes. Once done, allow the pressure to release naturally.
6. Gehet ki Dal
Gehet ki Dal is one of the most common and healthy dal in the state of Uttarakhand. This is a beautiful and tasty cuisine, and the last sprinkle of coriander leaves makes it smell so good.
This particular service is assumed to be a bit warm in its texture, so most commonly it is consumed in Winter and has special health benefits.
Ingredients of Gehet ki Dal
Gahat ki dal
Recipe of Gehet ki Dal
Take some Ghee and heat it adding Onion, Turmeric, chilly, ginger, and garlic paste. Add rice paste and then add dal, and cook it for some time.
Madua ki roti is a staple food in many parts of north India, especially from kumaoni cuisine. Madua ki roti is a simple and nutritious chapati made of wheat flour and madua flour. This chapati can be served with local green vegetables.
Finely chop the spring onions. Takes carrots and a bowl. Add the ragi flour with chopped spring onion, green chili paste, and grated carrots. Sprinkle salt and mix all the ingredients using your fingers.
Pour yogurt into the flour and knead a soft, pliable dough. Once done, cover it with a kitchen towel and keep it aside for some time. Heat a non-stick pan over medium flame. Gently place it on the hot pan. Flip the roti accordingly. Cook till the Chapati become brown.
8. Palak ka Kaapa (Spinach Gravy)
My personal favorite and very famous food of Uttarakhand after Bhatt ki chudkani is this kappa you all must try. Loaded with nutritional values this Kaapa is easy to make yet very tasty. This is one of the simple recipes from the Indian state of Uttarakhand and goes well with Roti and Rice.
Ingredients of Palak ka Kaapa
1Bunch Palak (250 gm.)
2-3 Whole Red chilies
1/4Teaspoon Cumin seeds
Salt according to taste
1/2Teaspoon Turmeric powder
1/2Tea Teaspoon Red chili powder
5 ml. mustard oil or any cooking oil
Recipe of Palak ka Kaapa
Clean and wash the Spinach. Drain and roughly chop it. Heat ghee in a wok or a deep pan. Add cumin seeds once the ghee is hot. Let it crackle and add the red chili powder, and turmeric and quickly give it a stir.
Now add the chopped spinach and salt. Go easy on the salt as greens take less salt and let it cook on medium for 6-7 minutes stirring in between. The Spinach should reduce to almost half and then add in the curd and rice paste. Mix everything and let it further cook for 2-3 minutes. Serve with Roti or Rice.
9. Kumaoni Raita
Kumaoni Raita is an easy delicacy that goes well with your daily meals.
Raita is prepared from boondi, salad, and fruits but here in Uttarakhand raita is made up using cucumber, yogurt, mustard seeds, fenugreek seeds, etc.
This raita is strong in taste and is served chilled which is also known as “kheere ka raita”. This famous food of Uttarakhand is mostly prepared at every festival.
Ingredients of Kumaoni Raita
Cucumber- 1 medium size
Cumin seeds- ½ tsp
Turmeric powder- ¼ tsp
Green chilies- 1
Mustard seeds powder (rai) – 1 tsp
Curd- 250 gm
Rock Salt to taste
Cloves of garlic (crushed)- 2 nos. (optional)
Black pepper and coriander leaves for garnishing
Recipe of Kumaoni Raita
Grate the cucumber and squeeze the grated cucumber. Mix the grated cucumber with curd and then add salt, turmeric powder, and sliced pieces of chilies. Mix crushed garlic cloves and other ingredients well. Roast cumin seeds over medium flame and grind them. Sprinkle black pepper and garnish coriander leaves.
Pahari Gaderi looks like arbi but it is different. It is one of the famous food of Uttarakhand. Arranged from the slopes with the essence of sauteing Jamboo and garlic, it is utilized as a vegetable supper or sometimes as snacks with tea. It often resembles the taste and looks of “Aloo ke Gutke” which is also the local delicacy of Uttarakhand.
Wash Gaderi appropriately. Peel and cut it into medium size pieces. Put mustard oil in the dish and include crisp, ajwain, turmeric powder, and dark pepper powder, and sear it.
Include water and cut bits of gaderi. Bubble it in a weight cooker to make it semi-strong. Include Bhanga Seed Juice/drain into semi-bubbled gaderi. Again cook it with 4-5 bubbles. At long last sauté it with ‘tadka’ of bamboo and garlic in ghee.
I hope this blog has made you crave the Cuisine of Uttarakhand. So next time whenever you visit, must try one from the above list.
Do share any information that I may have missed in the below comments, which we can include in our further segment.