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Kumaonia Dishes
Kumaoni dishes is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like gouhat (or kulath, a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, ras bhaat, chain, faanda and thatwaani. All are unique preparations from the same pulse.
Kumaoni Raita
Raita is a dish made in most parts of India and consists of vegetables, salads or spices depending on the recipe. “Kumaki Raita” is an easy to make raita for your everyday meals. That is, it is a special type of Uttarakandi dish that is prepared with curd, cucumber and special mustard seeds as the main ingredients. Other ingredients include green chillies, salt and hing (asafoetida) as per your taste. Locals also call this kumauni dish “Pahadi Kheere Ka Raita”.
Aloo Ke Gutke
Aloo Ke Gutke is a Pahadi style jeera aloo or masala potato fry. A regional dish from the state of Uttarakhand, India. It is a simple potato fry recipe that is gluten-free and vegan cooked without onion, garlic, or ginger.
Aloo Ke Gutke is a Pahadi style Jeera Aloo or Masala Potato Fry. A local dish from the Indian state of Uttarakhand. An easy roasted potato recipe that is gluten free, vegan, and made without onions, garlic, or ginger.
Bhatt ki Churkani
Bhat ki chulkani, as the name suggests, is made from bhat or black soya bean. It is grown in large quantities in Uttarakhand and is a very important crop for Kumaon. This dish requires minimal effort yet is extremely nutritious.
Chains or Chainsoo
Kumauni dishes Chainsoo is a delicious Pahari recipe using Kali Dal. The Pahari people combine this dal with cooked rice called Baadi. This dal recipe is very nutritious and extremely helpful in maintaining strength. Among many other great properties, this dal is also rich in protein. This dal is made with a generous amount of spices, giving it a spicy aroma.
Bhatt ka Jaula
Usually, no Indian delicacy is complete without spices, but this Bhat Ka Jaura is prepared without them. It has just two ingredients – Bhat (black beans) and rice. To make this dish healthier, it is best eaten with Kadhi (a mix of curd, besan and spices) or “Hala Dhaniya Namak” (green coriander salt). If you ask me what is my favourite Kumauni dish and my all-time favourite, it is this one.
Dubke
Kumauni dishes Dubuk, also known as Dubke, is an authentic traditional dish of Uttarakhand originating from Garhwal. It is a lentil soup with gahat/kurti (horse peas) or bhat (black peas) as the main ingredient. However, it can also be prepared with a variety of lentils and beans such as arhar, chana, and moong. Additionally, it contains ingredients such as cumin, fenugreek seeds, onion, asafoetida (hing) and other common ingredients such as turmeric, red chilli powder and garlic. It is a typical winter dish of the foothills region and is often eaten with rice. or roti, most often with rice.
Kaapa
kumauni dishes “Palak Ka Kaapa” as locals call it is a very easy to prepare nutritious spinach gravy. Usually, vegetables are cooked to the point of being full, which results in loss of nutrients. But with Kaapa, the spinach is not overcooked. This preserves its nutrients and gives it a beautiful green colour when this dish is served. It is made by mixing rice flour and liquidising it with water, which results in a thick gravy. It only takes a few minutes to cook and is ready. It is best served with hot rice. Palak ka kaapa is cooked in winters as pahadi spinach grows only during this time of the year. However, it can be eaten or prepared any time of the year. ku
Bhaang Ki Chutney
Bhang Ki Chutney is my absolute favourite. Nothing beats it. Making thandai from bhang is just not enough. This chutney from interior Uttarakhand might be something new you should try. It is also very easy to prepare. All you need to do is roast the bhang seeds and grind them in a blender. Add green chillies, lemon juice, mint leaves, coriander, water and salt to the seeds and grind them into a paste. Voila! Your chutney is ready. bhaang ki chutney is kumauni dishes`
Mandua Ki Roti
Another delicious and healthy Pahari recipe that you must try is Mandur ki Roti kumauni dishes. Despite its complicated name, it is very easy to make. In this recipe, you just need to knead ragi flour into a dough along with salt, carrots, yogurt, green chillies and spring onions. After allowing this dough to rest for a few minutes, you can start making chapatis from this flour. The method of making the chapatis will be the same but the nutritional value of the food will be ten times higher.
Thechwani
The preparation of this delicacy has earned it the ideal moniker. “Wani” signifies curry, and “thech” indicates crushing. This indicates that a mortar and pestle are used to grind the potatoes for this dish. The ginger and garlic are then sautéed with it. Additionally, garnish it with salt, turmeric, red chile, and black eye peas. Hot water is added to make it become a curry. This dish can also be made using pahari mooli or radish root. Your non-Pahari friends would adore it if you serve it to them with rice or chapatis. thechwani kumauni dishes mostly like to eat with rice.
Sana hua Nimbu
Every Pahadi yearns to enjoy Sana Hua Nimbu and bask in the brightness of bright winter days. The combination of lemons (Uttarakhand grows huge lemons) and radish, curd, bhang powder, and salt makes for a delicious winter snack. It is served in a bowl and is enjoyed by the people of Uttarakhand. This meal, which tastes salty and sour, is a must-try. sana nimbu is very testy mostly winter time like to eat it.
