When you miss mountains – Bring them to you with these Pahadi dishes…

Hello all,

Food is one of the essential parts of every culture. We all have memories associated with food from our childhood. And memories of food with travel. I still remember the taste of masala dosa in Kathmandu when I was 12 years old, and it was the best Dosa I ever had. The taste of Momos from the Bindu village at the India-Bhutan border  still lingers in my mind. Or the taste of pakora at the campsite at Barnala…or apple crumble just outside the Cave of the Wind at Niagara…All these food have memories, memories of our travel, memories of our family time. I am sure, if you also think, you will associate your travel with food and family or friends. 

We all grew up eating a particular food based on our culture. As in most Gujarati households, our Sunday lunches are always special; it is the only day when Sheel will have lunch with us. Most of the time, it will be Mouth watering Dal Dhokli, but in the Winter season, Dal Dhokli also goes into hibernation and is replaced by Undhiyu and Pahadi cuisine…It is our way to console our hearts and soul that we can bring Mountains home. 

Remembering the snowy peaks of the Himalayas, we cherish this cuisine at home. Pahadi cuisine consists of both Garhwal as well as Kumaoni cuisine. The spices and pulses are mostly the same, but the only difference is in Garhwal, they use green leafy vegetables more, while in the Kumaon region, they use potatoes and reddish more. As these regions are cold in most seasons, these meals usually help them keep warm. So they are suitable for us on chilly winter days and nights…  

We usually believe that pahadi cuisine will also be like our ghee-laden winter recipes, but in reality, they are the simplest and most straightforward cuisine with very little or no oil at all. The main ingredients are seasonal foods, fresh spices, and homemade ghee. And it’s this simplicity of the food, the pureness of the ingredients that drove us to the dreams of mountains takes us to hilly terrains… The savory dishes are mainly made with lentils, potatoes, and reddish and leafy vegetables. The sweet dishes are prepared with ghee, millet, rice, jaggery, and khoya. 

So here I am, trying something new in the blog and suggesting some Pahadi recipes we regularly make. 

Grocery: 

We bought Rajma from our trip to Uttarkashi during the Dayara Bugyal trek, and we bought them in bulk. You will be surprised to see a variety of Rajma. Long red, brown, tiny seeds, mix rajma and white rajma. We also got Jakhiya seeds (like mustard seeds), Bhang seeds, and Gahat. Bhatt I got from amazon along with pahadi mirch and pahadi garam masala. 

Utensil: 

The key to making pahadi cuisine is slow cooking. Pahadi cuisine is best made in iron or clay pots, and I usually make them in iron as well as black clay pots. These dishes are made on low flame for an earthy taste and aroma.  

Recipes: 

Bhatt ki Churkani:

Bhatt is the black soybean, and It looks like a big black whole urad and tastes like rajma. They have high fiber content and are a good source of plant-based protein. They are also a good source of antioxidants. This pulse is cultivated only in Uttarakhand, and Bhatt ki Chudkani is a staple dish of the people of the Kumaon region

INGREDIENTS:

• Ghee
• Salt
• Turmeric
• Chili powder
• 2 tbsp rice flour
• Jakhiya seeds (cumin can be used)
• 1 onion chopped
• 2 tomatoes chopped 
• 1 cup Bhatt (black soybean)

Soak bhatt overnight. In a pan heat little ghee and fry bhatt. When it starts cooking, it will make a sound and start splitting. After this, heat little ghee again and put Jakhiya in it; once they start sizzling, add onion and fry a little. Add tomatoes and salt, turmeric, and chili powder as per paste. In another bowl, mix water and rice flour in slurry-like consistency and add to the tomatoes. Keep stirring for some time. Finally, add fried bhatt and cook on slow flame for 45-50 minutes. Once it is done, the color with turn black. Garnish with coriander. 

I bought Bhatt from here: 

https://www.amazon.in/Just-Organik-Soyabean-Black-Organic/dp/B07WHSFBKB?th=1

Chainsoo:

Chainsoo is one of the most popular and traditional Garhwali dishes. It is made from black lentil, and it is different from whole black urad dal in texture and taste as it is cooked by roasting the lentils and then grinding it into powder. It can be paired with rice or roti. This delicious delicacy definitely deserves a try!

Ingredients of Chainsoo

· 1 1/2 Ghee

· 2 tsp Coriander seeds

· 1 tp cumin seeds

· 6-8 Garlic cloves (bashed)

· 1 cup Kali urad dal/ split black gram (dry roasted and powdered in mixer) (you can use whole black urad also)

· 4 tbsp lobia beans /black eye beans(dry roasted and powdered in mixer) -These are optional. . 

· Water as needed

· Salt as per taste

· 1 tsp Coriander powder

· 1/2 tsp Turmeric powder

· Red chilli powder as per taste 

· Garam masala (I skip this)

· To garnish coriander, chopped

The dry roasted beans are powdered in a grinder jar to obtain a coarse powder. After ghee tempering is done in a pan with minced garlic, coriander seeds, cumin seeds, asafoetida, and dry red chilies, add powdered dal. Then add with coriander powder, turmeric powder, chili powder, and salt. Add water and cover, cook on low flame for around 30-40 minutes until mushy in consistency. Add a dollop of ghee before serving.

Sundarkala

When we think about mountains, we all think of a hot bowl of Maggi. Pahado wali Maggi is the phrase we use… and it is mandatory to click the picture of the same for an Instagram post or story. But do you know Uttrakhand has a delicious and healthy version of these noodles that you can make from scratch without any fancy ingredients? Yes! Sundarkala is a handmade healthy indigenous wheat noodle. Traditionally they make it from ragi and wheat flour. And they prefer it as an evening snack.

INGREDIENTS

· 2 cups Ata / whole wheat flour

· 1 onion, thinly sliced

· 1 tomato, thinly sliced

· 1 Green capsicum, thin sliced

· green chillies, chopped, as per taste

· garlic, chopped

· 1/2 teaspoon coriander seed powder

· 1/4 teaspoon Turmeric powder

· 1/2 teaspoon Red chilli powder

· 2 teaspoons oil

· Salt

Mix flour with salt and little water at a time to make soft dough like roti. Rets it for 10-15 min. Then Take a small piece of dough, roll it on a flat surface to make thick noodle shapes. Heat water and add a tsp of oil. Drop noodles in water and boil for 10 minutes. Drain noodles in a colander.

Heat oil. Add mustard seeds, cumin seeds, onion, and garlic. Roast till colour changes. Add green capsicum and green chilies. Once done add turmeric powder, red chili powder, coriander seed powder and salt. Then Add tomatoes.. once tomatoes are tender, add noodles and mix. Serve Sundarkala as a snack or side dish.

Sometimes it is made without any vegetables. Just sauté the noodles in ghee with tempering, turmeric, red chili, and garam masala, and then garnish with coriander. 

Jhangora ki Kheer

Kheer is so easy-to-make and delicious sweet dish. Jhangora ki Kheer which is the delicacy of Uttarakhand, is made up of barnyard millet (I got them from bigbasket). 

· 300 gm barnyard millet

· 150 gram sugar

· 1 tablespoon cashews 

· 1/2 tablespoon raisins

· 2 li milk

· 1 tsp rose water 

· 1/2 cup almonds

Take a deep-bottomed pan and add milk to it. Let the milk boil. Once the milk is boiled, add millet. Cook this mixture and keep stirring in between to avoid lumps. Add sugar and let the sugar dissolve. Add dry fruits and rose water. Serve chilled. 

Bhang Ki Chutney

Bhang seeds come from bhang (hemp, marijuana plant). Contrary to the leaves, the seeds don’t have any psychoactive properties, so they are safe for adults and kids. Bhang Ki Chutney is a simple, easy, and traditional Uttarakhand preparation. You can serve this bhang seeds chutney with everyday meals or simply smear it on a roti. Hemp seeds are high in protein, magnesium, calcium, and iron. They help in reducing cholesterol and in controlling your blood sugar levels.

Make chutney with Bhang seeds, fresh coriander leaves, mint leaves, green chilies, ginger, garlic, salt, and lime juice.

Pisyun Loon

This is salt made with green garlic and is an excellent accompaniment to any meal. It is named because it is coarse pisi (or pisyu) loon (salt ground with herbs and spices). Traditionally it is prepared by crushing it manually on a stone grinder. 

Ingredients

· Few strands of fresh garlic leaves

· 5-6 garlic cloves

· 2-3 green chilies 

· 1-inch ginger

· 1 tsp cumin seeds

· 1-2 spoons sea salt or rock salt

Grind all ingredients together. The mixture is wet. Now roast it in a pan for a few minutes till water evaporates and becomes like crumble. Your pisyun loon is ready! I usually make it manually in mortar and pestle. 

It can also be dried in the sun & stored for a month.

 Kuamaoni raita 

This delicious raita is made by using grated cucumber, dahi, mustard seeds, green chili, and coriander leaves.

Aloo ke Gutke

It is a mesmerizing delicacy from Uttarakhand. Simple yet impressive… just like the mountains and their people. It gives comfort every time you have it. It can be served with the Bhang ki chutney, Pooris and famous Kumaon Raita. Every house in Uttarakhand has its way of making it. They also have them as a snack in most Kumaoni households, along with a cup of hot tea.

Ingredients

5 potato

4 tablespoon ghee/ mustard oil

1 tablespoon Jakhiya seeds /mustard seeds 

1 tablespoon cumin seeds (jeera)

2 dry red chilies

2 green chili, sliced

turmeric powder

red chili powder

coriander powder (dhania powder)

Salt to taste

2 tablespoons chopped coriander leaves

 Boil potatoes in a pressure cooker for two whistles. Remove the skin and make a chunky and big piece. Heat oil in a cast iron skillet until fuming hot. Reduce the heat. Add Jakhiya seeds, cumin seeds, red chili, and green chili, and fry for a minute. Once the seeds are done, add diced potatoes and mix well. Add spices and salt, and mix well. Cover the pan. Cook on low heat until potatoes are tender and start getting brown. Do it on low flame as with all pahadi cuisine. Slow cooking will let masala flavors immerse within the layers of potato. Garnish the potatoes with fresh coriander leaves.

Aloo tamatar ka jhol

It is one of the most popular dishes of Uttarakhand and tastes delicious with puri or rice. It is made with minimal ingredients and again done perfectly with a slow cooking method. 

Ingredient

 2 medium-sized Potato

1 medium-sized onion

2 medium-sized tomato 

1 tsp chopped garlic 

1 tsp chopped ginger 

Haldi

Red chilli powder 

Garam masala powder (I use Pahadi Aloo masala- link is below)

Ghee and Jakhiya seeds for tempering 

Coriander leaves for garnishing  

Heat a pan with ghee, crackle the Jakhiya seeds, add the chopped onion, and sauté it for a minute. Then add in the chopped garlic and ginger. Add a pinch of salt, red chili powder, garam masala powder, and turmeric powder and mix. Now add tomatoes and sauté till they are tender. Add 1 cup of water and cubed potatoes. Simmer for 10-15 minutes and then again add two more cups of water and let it boil till potatoes are tender and everything blends well. Finally, sprinkle the chopped coriander leaves.

Link for Pahadi aloo masala:

https://www.amazon.in/365-STORE-DOOR-Indian-Spice/dp/B09D82DMLF/ref=sr_1_5?crid=2ML5FLUMO7PU1&keywords=pahadi%2Baloo%2Bmasala&qid=1673170964&s=grocery&sprefix=pahadi%2Baloo%2Bmasal%2Cgrocery%2C251&sr=1-5&th=1

So these are the recipes we frequently make at home and try to bring memories of mountains home! You also try and let us know how you feel about them…

Thank you..

 

Notice: Undefined variable: content in /home/safarwit/public_html/wp-content/themes/safar/single-travel_tips.php on line 54

Notice: Undefined variable: content in /home/safarwit/public_html/wp-content/themes/safar/single-travel_tips.php on line 54