5 popular Garhwali recipes from Uttarakhand
Known for its delectable flavors and unique blend of spices, Garhwali cuisine is a regional cuisine from Uttarakhand that is characteristically cereal and grain-based. Made from healthy local seasonal crops, Garhwali dishes are simple yet flavorful and wholesome. The use of indigenous spices makes this cuisine unique and distinctive. Here are five popular Garhwali recipes you can try at home.
Kafuli
Kafuli is a healthy dish packed with iron. Boil fresh spinach along with green chilies. Blend the mixture and preserve the extra boiled water. Saute garlic paste, ginger, red chilies, and jakhiya in an oil-greased pan. Add the pureed spinach, minced turmeric, coriander powder, beaten curd, and salt, and cook well. Add rice powder mixed in preserved water, cook well, and serve hot.
Aloo ke gutke
Made with less sugary pahadi or tumri aloo, aloo ke gutke is similar to aloo jeera. It is light and healthy and made with fewer spices. Boil tumri potatoes in salted water, peel, and cut into small dice. Saute minced turmeric, jakhiya, pahadi salt, coriander powder, and red chili powder in a mustard oil-greased pan. Add boiled potatoes and cook well. Garnish with coriander.
Aloo dal pakodi
An all-time favorite snack among locals in Uttarakhand, these aloo dal pakodis are crispy fritters that are perfect to binge on during winter. Boil, peel, and mash some potatoes. Mix together minced urad dal, chopped ginger, minced garlic, onions, ground moong dal, green chilies, bread crumbs, garam masala, salt, and lemon. Make flattened patties from the mixture and fry the pakodis. Serve hot.
Phanu
Wash soaked arhar dal in water and grind it into a thick dry paste in a blender along with ginger, garlic, and green chilies. Spread dal paste in an oil-greased pan and cook well. Cut the pancake into strips. Add cumin, asafoetida, water, turmeric powder, gahat paste, salt, and dry coriander powder. Cover and cook for 10 minutes. Garnish with ghee and coriander.
Jhangore ki kheer
Jhangore is a barnyard millet grown in Garhwal and Kumaon hills. This dessert recipe is the perfect way to end a meal. Soak jhangora in water for one hour. Boil milk with sugar. Add soaked jhangora while gradually stirring the mixture. Add raisins, and cinnamon powder and mix well. Pour into clay pots and refrigerate. Garnish with chopped nuts and raisins and serve chilled.
