Jhol means very thin gravy. Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand Jholi is gravy made out of curd. It is comparatively a much thicker jhol and similar to phanu in preparation. Main ingredient of this dish is besan or rice flour which is added with curd and other ingredients. After cooking it is best served with steamed rice.
- Besan or Rice flour - 1 cup
- Curd - 3 cups
- Oil or Ghee - 1/2 cup
- Garlic - 4 to 5 cloves
- Dry Faran or Cummin seeds - 1 tsp
- Red chillies whole - 4 to 5
- Asafoetida - a pinch
- Dry coriander powder - !/2 tsp
- Turmeric powder - 1/2 tsp
- Red chillies powder - 1/2 tsp
- Water - 3 cups
- Salt - 3 tsp or to taste
- Chopped spinach or fenugreek leaves (optional)
How To Prepare
- Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt. Make it into a thick paste by gradually adding water, and continuously folding it with a spatula or karchi.
- Now mix the paste with Curd and water. Churn the mixture well.
- Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil. When the garlic turns light brown, faran, red chillies and heeng.
- Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt.
- Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook for about 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin.
- Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.
- Garnish with a table spoon full of ghee, coriander leaves and green chillies( slit apart into two pieces) and serve with bhaat (steamed rice)
Aloo Daal Pakora
Aloo Daal Pakora is served as a snack. It is one of the favorite snacks of the local people of Kumaon. This dish is prepared by making a cylindrical role and dipping that in beaten egg white. Later it is coated with breadcrumbs and deep fried in oil. It is served with chutney or tea.Read more
Aloo Tamatar Ka Jhol
Aloo tamatar ka jhol, curry made from potato and tomatoes is very easy to prepare and is full of nutrition and taste. Preparing this dish is very easy and this dish can be prepared at times when you have less time for cooking.Read more
Arsa is normally prepared and served as a sweet dish during the wedding occassions and also presented to bride's in-law house along with other items. This is a custom which can be seen in weddings. Now a days people can find this dish selling in markets of Dehradun.Read more
Baadi is made from Kwada ka Aata popularly known as Choon or Mandua flour which is black in color. Baadi is best eaten with Gahat ki dal or Phaanu. This dish is tasty as well as health to eat.Read more
Bhaang ki Chatni
Bhaang ki Chutney is a tasty sour chutney prepared with roasted Bhang seeds (Hemp Seeds) and cumin seeds (Sauf), mixed with Lemon juice. Preparing this dish is easy and requires ingredients that are easily available at home.Read more
Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.Read more
Gahat (Kulath) Soup
Gahat (Kulath) Soup is prepared from Gahat ( Kulth) Grains. Gahat (Kulath) Soup is very nutritious and also beneficial for kidney stone patients. This dish is prepared by first keeping boiled Gahat grain that are soaked overnight in a pan with Garam Masala.Read more
Gahat (Kulath) Rasmi Badi (Kofta) is nutritious and also beneficial for kidney stone patients. This dish is prepared by makinge rough paste of overnight soaked Gahat dal that is mixed with little spices and chopped green chilies in the paste.Read more