Recipe of Uttarakhand

Boil and then peel the potatoes.

Chop potatoes into small pieces.

Heat oil and fry whole red chilies and keep aside.

Add cumin seeds into oil; once they crackle, add Turmeric Powder.

Add boiled Potato pieces.

Add Coriander, and Salt.

Cool on slow fire till done.

Garnish with chopped Green Coriander and fried red chilies.

Soak bhatt overnight.

Heat oil in a karahi (iron skillet) and add jeera, chopped onion and soaked bhatt together in the karahi. Fry till onions start getting brown.

Now add 1-2 tablespoon of rice paste or plain flour and fry again for few minutes. Put haldi, dhania, jeera powder. Fry for few more seconds.

Add 4 cups of water and cook on high flames.

Cover and simmer for 30-40 minutes or till bhatt is soft and curry is thick. The colour of churkani should be dark greenish black. Serve it with hot steamed rice.

Soak Rice overnight and grind into a fine paste.

Soak Dals overnight and boil in plenty of water till tender.

Make a fine paste of Ginger, Garlic, Cumin Seeds, Cloves and Black Pepper.

Heat Oil in a pan, add the ground paste. Fry for some time.

Add Dal extract (stock and thickened with Rice).

Garnish with chopped Green Coriander and Boiled Rice.

Chop Ginger and Garlic.

Boil Dal and add Ginger, Garlic, Turmeric, Coriander, Chili Powder and Salt.

When done, add Rice paste and cook for some time.

Temper with Cumin powder, Asafoetida and Gandhrin.

Serve hot with steamed rice.

Wash bhatt dal and absorb water for 2 hours.

Make a coarse glue of this drenched bhatt dal utilizing blender.

Finely hack onion and green chilies.

Mince garlic and mesh ginger.

Heat oil in an iron skillet(kadai). Add cumin seed, hing, jamboo grass and sear until the point that cumin seeds turn minimal darker.

Add minced garlic and broil until the point that change shading. Include finely slash onion, garlic and saut well. Include every one of the flavors including salt and saut for one more moment.

Now include bhatt dal coarse glue and saut well and cook for one moment. Presently include some water and green bean stew, mix well. Give it a chance to cook on stew gas fire for 15 minute. You will see a dim greenish shade of the sauce. This is because of the iron skillet and this is the most ideal approach to make bhatt ke dubke.

Cook until the point that amount turns out to be half of underlying one and serve it hot with rice/ roti.

Take Gaderi and properly wash it. Now peel and cut it in medium size pieces.

Put mustard oil in pan and heat it to normal.

Add chilly, ajwain, turmeric powder, pepper powder & fry it.

Add water and pieces of gaderi.

Boil it in a pressure cooker to make it semi solid.

Grind and sieve the Bhang Seed (Hemp seed). Add water to extract its juice.

Add Bhang Seed Juice into semi-boiled gaderi.

Again cook it with 2-3 boils.

Finally sauté it with ‘tadka’ of jamboo & garlic in ghee.

Mix Madua (Finger Millet flour) and Flour well.

Add water and prepare stiff dough.

Divide into even sized balls and rolls out into chapattis.

Cook on slow fire from both sides.

Ensure that the chapattis have been backed well.

Start by washing spinach in running water and then chop them finely.

Add 1 tbsp. vegetable oil to a deep pan and heat it over medium flame. When oil bubbles rise, add cumin and when they splutter, add turmeric powder. Cook for few seconds.

Now, add spinach. Cover the pan with a lid and cook over medium flame until spinach is tender and cooked. Mash spinach & mash till you get a semi-pureed mixture.

Add whole wheat flour and mix the ingredients well. Ensure that there are no lumps formed. Sprinkle salt and cook over medium flame.

Cook till bubbles starts to rise and kappa thickens. Heat the remaining oil in a small pan, add kasoori methi and add it immediately to kappa. Stir well and serve hot.

Heat 2 tbsp ghee in a pan and fry badi over medium flame.

In a saucepan, heat 2 tbsp ghee over medium heat.

Add cumin seeds and saute until brown in color.

Now add chopped garlic and saute for 1 – 2 minutes.

Add chopped onion and ginger – green chili paste, fry until onion turn translucent.

Add wheat flour and roast over medium flame until flour turn deep brown in color.

Once flour is roasted, add enough water to make curry, salt, spices and fried badi.

Let it simmer over low flame till curry thickens and badi get cooked. The cooking time usually takes 20 – 30 minutes.

Garnish with chopped coriander and serve hot with rice.