Home |  Uttarakhand  |  News |  Himalaya  |  Temples  |  Web friends  |  Message forum  |  Matrimonial  |  Cuisine |

Khadu Fry contributed by:By Jeetendar Sendwal. Bangalore

Ingredients 1 kg                - Mutton chops 2 nos              - Onion 2 nos              - Tomato Oil                  - 50 gms 1 tsp               - ginger paste 1 tsp               - garlic paste 2 tsp               - chili powder 2 tsp               - coriander powder 1 tsp               - turmeric powder 1 tsp               - garam  masala hand full        - corinder leaf salt to taste Method: 1. Heat the oil in a cooker,add sliced onion & fry for a minute. 2. Add garlic & ginger paste,stir gently add turmeric,chilli &coriander powder  stir well . 3. When masala starts separating from the oil,add mutton chops & stir well for a couple of minutes. 4. Add chopped tomato &  pour ½ lts of water,salt to taste  & close the lid for 15 - 20 minutes. 5. Open the lid & further heat until all the water evaporates & the masala is  fully dry. 6. Add garam masala & sprinkle coriander leaf.Now your  KHADU FRY  is ready  to serve.

Kandali Kaphli contributed by:By Jeetendar Sendwal. Bangalore

Ingredients Kandali      -       1 cup(should be clean &tender) Oil             -        2 tsp Mustard seeds-   ½ tsp Red chilli    -      2 nos Garlic paste -     1 tsp Turmeric powder - ¼ tsp Chilli powder  -1/2 tsp Salt to taste. Method: 1. Boil Kandali adding 2 cups of water. 2. Strain ,cool boiled Kandali & grind to a smooth paste. 3. Heat oil in a Kadai add mustard seeds & red chilli. 4. As it sounds poping add garlic paste & stir gently. 5. Add turmeric &chilli powder stir well for a minute. 6.Pour Kandali paste in to Kadai,add 2 cups of water & salt to taste. 7. Stir gently & heat for few minutes. Now Kandali Kaphli is ready to serve.

Macha Jhol contributed by:By Jeetendar Sendwal. Bangalore

Ingredients 1 kg                  - Fish (fresh river/lake fish) Ginger              - 1 inch Garlic               - 1 no Green chilli      -8-10 nos Oil                     - 2 tsp Turmeric powder-1/2 tsp Mint                 - hand full Coriander powder -1 tsp Chili powder    -1/2 tsp Tamarind          - 1 lemon size Mustard powder -1 tsp Salt to taste. Method: 1.Wash well the fish &cut into slices. 2. Soak tamarind in hot water & take out the juice from it. 3.Grind garlic,ginger,green chili & mint altogether to a paste. 4. Heat oil in a vessel, add the masala paste ,turmeric,chilli, & corinder powder & stir gently. 5. When oil separates the masala  add mustard powder & 2 cups of water. 6. As the curry boils add fish pieces, tamrind juice & salt to taste ,let it further boil for 5 minutes. 7. Now  Macha Jhol is ready to  serve. (RICE IS THE BEST MATCH FOR THIS JHOL)

Urad Dal ke Pakode contributed by: Varsha Thapliyal         NY, USA

Ingredients Urad dal Namak,mirch,haldi, jeera powder,saunf,jeera,ajwain, oil to fry Method 1. Soak the dal over night or say for aboout 8hrs max. Wash it nice so that the black cover of the dal is washed of (not completely but most of it.) grind it coarsely. 2. now take the dough ,mix all the spices to it,I havent written the amount coz'' its all up to taste I guess. 3. Now mix it well. Deep fry it in hot oil ,while u are done putting the pakoras into the oil make the flame a little low while it gets crispy and all colored. 4. Serve it with sauce or chutney to add more taste. thats all maximum time taken other than soaking is 20 minutes at the most. TIP: make this snack fresh. Don't keep the paste too long in fridge. A day at the most. Its made at every festival in garhwali people''s house .

Lima ki kachboli contributed by:  Praveen Surat,Gujrat

Ingredients 2 or 3 limas(galgal)or big lemons sugar salt paste of green chilli,lasun and adrak. Method 1. Peel off the limas and cut it in to small pieces. 2. Mix well the above paste with lemon pieces. 3. Adjust salt and sugar as per taste. 4. Now kachboli is ready.Enjoy it in sunlight. --

Chaunsoo/Chesuni contributed by:Pranav Nawani  Delhi

Ingredients 1 katori or cup sabut Urad jeera/dhania/masala salt to taste ghee Method 1. Grind sabut Urad into a coarse powder. Do not grind  it very fine. 2. Now heat an iron kadahi, put ghee and faran. 3. Add the dal powder and fry it with ghee and faran. 4. When slightly brown, put all the masalas and salt and fry well. 5. Now add 4-5 cups water. Let it boil and cook for 15-20 mins. 6. Before serving add ghee. Serve with kheere ka raita and bhaat, pyaz,            kaakhri aur tamatar ka salad and hari mirch for taste. -- I have been cooking for last 11 years (iam 26) my mother cooks at home but as a hobby I also cook.

Naal Badi Ki Sabji contributed by:Chhaya Joshi Sydney, Australia

Ingredients 1 cup nal badi couple of potato peeld& cut in pieces. one onion finely chhoped. garlic& giger paste. couple of tomatoes finely chopped. coriander,cumin powder,garam masala. red chilly powder salt. coriander leaves. Method 1. Fry naal badi once it get brown soak them into water for 5 min. 2. Place a pot on the stove with oil. Add cumin seeds , chopped onion, garlic&ginger paste.fry untill it's brown. 3. Now fry the potatoes,add all masalas& chhoped tomatoes ,u can also add tomato paste it gives greavy a nice red colour. 4. You can now pour soaked naal badi & add water & salt per taste . cook for 30 min.or alternatively u can cook in the pressure cooker to save your time & for better results. 5. Now this is the time U can garnish with coriander leaves & serve with Basmati rice.Yummmmm. -- My mum use to make naal badi at home.But u can buy them too.