India is world famous for its unique blend of spices and delectable flavors in its regional cuisine. Uttarakhand, popularly known as the ‘Land of the Gods’, is one of those states that boasts of some interesting and unique flavours. Apart from its picturesque valleys and the immeasurable beauty of its hills, Uttarakhand is famous for its cuisines that come from two different regions which are the Garhwal hills and the Kumaon hills. Based exclusively on grains and grains, Garhwali cuisine is simple, delicious yet nutritious, cooked with aromatic spices and simple tempering. Garhwali dishes are prepared from the local seasonal crop which are tasty as well as healthy. Some local indigenous spices make Garhwali cuisine distinctive, for example, jakhia – a tiny mustard seed used to temper dishes, adding a delicious, nutty crunch. The cooking techniques are simple and the spices used in the preparation do not hide the taste of the naturally occurring ingredients.
Read also: Quick Recipe: This cooker-made potato curry can be a part of your next meal
Here are 5 delectable Garhwali dishes from Dehradun:
1. Kaphuli
Also known as Dhapdi in Garhwali, Kaphuli is a healthy dish made from leafy greens, hence it is a rich source of iron. It is one of the most loved dishes among the natives.
Kaphuli Recipe:
for 4 people
material:
Boil and mix the following ingredients.
fresh spinach 750 g
Fresh Fenugreek 250 grams
Green chili 2 nos
For tempering:
Jakhia seeds 2 grams
Mustard oil 30 ml
minced garlic 20 g
Ginger chopped 5 grams
pinch of asafoetida
red chili chopped 1 number
Spices:
Fresh Turmeric Minced 15 g
Coriander powder 3 grams
Rice flour 50 grams
whipped curd 100 ml
salt to taste
method:
Boil all the leafy vegetables with green chillies and blend by saving the extra boiled water.
Heat oil in a pan till smoking point.
Add ginger and garlic paste along with jakhia seeds and red chillies.
Add the ground spinach along with the spices and whipped curd and cook for 20 minutes.
Add the rice powder to the preserved water and continue cooking, adjusting for seasoning and serve with mandaua ki roti or steamed rice.
2. Potato Gutkes (Kuman Hills)
Aloo ke gutka is very similar to aloo jeera – the difference is that this recipe uses Pahari or Tumari potatoes, which are less sugary. Also, cumin is replaced with another earthy spice called jakhia for tempering.
Potato Gutka Recipe:
for 4 people
material:
Tumdi Potato 1 kg
Jakhia 5 grams
Fresh Turmeric Minced 10 grams
Red chili powder 2 grams
Coriander powder 2 grams
Fresh chopped coriander 15 grams
mountain salt 5 grams
Mustard oil 50 ml
method:
Boil potatoes in salted water and peel, cut into pieces.
Heat oil to smoking point; Add turmeric, jakhia and masala.
Add boiled potatoes and cook for some time.
Check the seasoning and garnish with fresh chopped coriander.
Serve with poori.
3. Jhangor Kheer
Jhangor is barnyard millet and is grown abundantly in Kumaon and Garhwal hills. If you are fond of sweet things then this recipe is for you.
Recipe for Jhangor Kheer:
for 4-5 people
material:
Jhangora 500 grams
milk 2 lis
sugar 200 grams
Raisins 100 grams
cardamom powder 5 g
method:
Soak the jhangora in water for an hour.
Boil milk and sugar and add soaked jhangora.
Stir while adding jhangra to the milk to avoid lumps.
Add raisins and continue to cook till the required consistency is achieved.
Remove from the flame and add cardamom or cinnamon powder.
Pour into individual small earthen pots and refrigerate for an hour.
Garnish with more raisins or chopped nuts of your choice.
4. Bhang Chicken (Chicken Curry)
Made from hemp seeds, bhang is unique to the chicken hills. Hemp seeds are naturally rich sources of iron, potassium and magnesium. These seeds are not addictive and are completely safe for everyone including children. They also do not taste bitter, but instead give off a slight nutty aroma while pan-roasting.
Bhang Chicken (Chicken Curry) Recipe:
for 4 to 5 people
material:
Chicken 1 kg bone on
Chopped Onion 300g
garam masala powder 5 g
Chopped Tomatoes 200 grams
Turmeric powder 5 grams
Red chili powder 5 grams
salt to taste
Mustard oil 150 ml
chopped coriander 1 bunch
For the Spice Paste:
Green cardamom 5 grams
Cloves 2 grams
Garlic buds 1 bulb
chopped ginger 5 grams
Green chili 2 nos
Hemp seeds / hemp seeds 15 grams
Coriander seeds 10 grams
cumin 5 grams
Whole black pepper 5 grams
salt to taste
For tempering:
black cardamom 2 nos
bay leaf 2 nos.
method:
Roast the hemp seeds, coriander seeds, and cumin seeds on medium heat till they start giving off some aroma. Remove from flame and keep aside to cool down.
In a food processor, combine the roasted seeds with all the ingredients for the spice paste.
Make a thick paste by adding some water.
Heat mustard oil in place of smoke and add spices for tempering.
Add chopped onions, and fry on medium heat till lightly browned.
Add chopped tomatoes, mix and cook till soft.
Now add turmeric powder, red chili powder and spice paste. Mix well and keep stirring on low flame till the masala starts leaving oil.
Add the chicken pieces and keep stirring in between.
Add salt when the chicken is half cooked.
If you feel that the curry is too thick, add water and adjust the seasoning.
Garnish with fresh coriander and serve hot with rice or roti.
5. Aloo Dal Dumplings
It is an all time favorite tea snack and is loved by adults and kids alike. Since the hills are cold and mostly rainy, you would love to enjoy these pakodas from time to time.
Aloo Dal Pakori Recipe:
for 4 to 5 people
material:
boiled potatoes 150 grams
chopped ginger 10 grams
Garlic chopped 5 grams
chopped onion 50 g
250 grams soaked moong dal
chopped coriander 1 bunch
Green chili 2 nos
Bread Crumbs 50 grams
salt to taste
garam masala 10 grams
lemon 1 nos
method:
Boil and mash the potatoes.
Add the chopped urad dal and add the rest of the ingredients.
Heat oil for frying mustard oil.
Make ladoos of the mixture or flatten the patties and fry them when the temperature of the oil is 240 degrees.
Enjoy Pahari Chai and Bhang ki Chutney.
About the author: Chef Sahil Arora is the Executive Chef of Hyatt Regency Dehradun and has an experience of 22 years in the F&B space. In the past, Chef Arora has worked with brands like Marriott, Hyatt and Shangri-La in India.
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