Aloo Tamatar Ka Jhol is a well-liked vegetarian curry dish in Uttarakhand State. It is delicious and full of nutrients. It is prepared with tomatoes (tamatar) and potatoes (aloo), and the gravy (jhol) is thin, spicy, and seasoned with cumin, coriander, turmeric, red chilli powder, and garam masala.
Gahat Kofta is a traditional, flavorful dish from Uttarakhand, India. It’s made with horse gram (also known as gahat or kulath), spices. It is easy to make recipe and follows most of the steps of making kadi kofta.
Aloo Dal Pakora is made by mixing boiled and mashed potatoes (aloo) with lentil flour (dal), along with a combination of spices such as cumin, coriander, and red chili powder. The mixture is then formed into small balls or patties, which is then is coated with breadcrumbs, and deep-fried until crispy and golden brown.
Til ki chutney (sesame paste) is a delicious and versatile condiment in Indian cuisine. Usually, sesame seeds, spices, and other components are blended to make a thick, flavorful sauce. Til chutney is most often made in the winter and it goes well with Tor ki daal and bhat or with gahat ke paranthe. It can be a dip for other kinds of appetisers.
Sani hui mooli and nimbu is a salad dish which is popular in Uttarakhand region. Wow! Your mouth starts to wet as soon as you taste this enticing and delicious concoction of radish, lemon, curd, and paste of bhang seeds (hemp seeds). It is typically consumed in the winter. The leaves of the radish plant are its most nutrient-dense component.
Stuffed Gahat Chappaties are chappatis with a dry filling created by blending Gahat (Kulath) dal with a variety of spices to give them flavour. Horse gramme, often referred to as kulthi dal, is a legume with many beneficial properties and uses. The natural antibacterial, antifungal, and anti-hyperglycemic effects of gahath are impressive.
Roat is a traditional sweet dessert from Uttarakhand that is made from whole wheat flour, jaggery, and ghee. Roat is made during festivals and special occasions. It is a delicious and nutritious dish. Roat can be consumed as a dessert or a snack with a cup of tea or coffee. The robust and wholesome flavour of Uttarakhand food can be enjoyed by substituting roat for processed sweets.
Bhaang ki Chutney is a traditional pahari (mountain) dish from the Indian state of Uttarakhand. Roasted Bhang seeds (Hemp Seeds), garlic, ginger, coriander, green chilli peppers, cumin, and lemon juice are all used to make this chutney, which is extremely hot, delicious, and spicy.
Kafuli is a delectable traditional Pahari dish hailing from the Indian state of Uttarakhand. This preparation is known for its thick gravy-like consistency that wonderfully brings out the taste of fresh green leafy vegetables, making it a favorite among many.
Lesu is a traditional Kumaoni/Garhwali bread prepared by stuffing a Finger millet flour dough into wheat flour dough, then deep-frying it in ghee until it is golden-brown and crispy on the outside. Finger millets, or koda ka aata, are a staple component of many diets in the hills of India due to their availability and high nutritional value.
