Most Famous Garhwali and Kumaoni Recipes of Uttarakhand

The cuisine from the picturesque hills of Kumaon, as unique as its impressive culture and vibrant traditions, is quintessentially straightforward, rustic and robust. Most Famous Garhwali and Kumaoni Recipes of Uttarakhand beautifully showcases the region’s indigenous produce and uses a host of unusual herbs and warm spices like fenugreek, coriander and mustard.

Uttarakhand is famous for its wide range of pulses. Bhatt or black soyabean is an all-time favourite with the local people. Rich in proteins and iron, bhatt is traditionally prepared in an iron kadhai to make chudkani, bhatwani and thatwani.

Traditionally, chapatis/rotis or breads are made from flour obtained from mandua (finger millet seeds) and buckwheat. Mandua roti, which is high in calcium, is generally consumed during the cold and harsh winters. Some species of millets such as kauni (fox tail millet) and jhangora (barnyard millet) replace rice and kheer as staple food. These millets are known to contain medicinal properties, and are easy on the stomach.

Uttarakhand’s cuisine makes good use of local herbs and spices as taste enhancers. Typical condiments include jamboo (Allium stracheyi), kala jira (black cumin seeds), gandrayani (Angelica glauca) and jakhiya (Cleome viscose). Chutneys

Bhatt ki Churkani

Made with black soyabean, this sour preparation is eaten with rice and is well
known for its unique taste and high nutritious value.
Ingredients (serves four)
1. Bhatt – 300 gm
2. Rice paste or plain flour
3. Onion – one
4. Jeera – 2 tablespoon
5. Dhaniya powder – 1 tablespoon
6. Jeera powder – 1 tablespoon
7. Chilli powder – 1/2 tablespoon
8. Oil – 2 tablespoon
9. Salt – To taste
10. Water – 4 or 5 cups

Preparation
1. Soak bhatt overnight.
2. Heat oil in a karahi and add jeera, chopped onion and soaked bhatt
together in the karahi and fry till the onions start getting brown.
3. Now add 1-2 tablespoon of plain flour and fry again for few minutes.
4. Put haldi, dhania, jeera powder and chilli powder. Fry for few more
seconds.
5. Add 4 cups of water and cook on high flames.
6. 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.
7. Serve it with hot steamed rice.