Dishes & Recipes from Uttarakhand
Sani Hui Mooli And Nimbu (Raddish with Lemon)
Wow! mouth waters the moment you have a flavor of this refreshing and tempting mixture of radish, lemon, curd and paste of bhang seeds. It is usually eaten during winter seasons.
Ingredients Used
Radish - 400 gms
Garlic - 5 flakes
Green chilies - 10
Lemon - 1
Salt to taste
Curd - 250 gms
Roasted Bhang seeds - 50 gms.
Sugar - 60 gms
Method Of Preparing It
Prepare batons of 2" in length of peeled and properly washed radish.
Grind garlic, roasted bhang seeds, green chilies together.
Take out the lemon segments.
Mix the paste well and toss radish in it and the lemon segments.
Add curd, salt, sugar and mix well.
Its ready to serve garnish with coriander leaves.
Some of the other Pahari dishes are as follows:
- Aloo Daal Pakora (आलू दाल पकोड़ा)
- Aloo Tamatar Ka Jhol (आलू टमाटर का झोल)
- Arsa (अरसा)
- Baadi (बाड़ी)
- Bhaang ki Chatni (भांग की चटनी)
- Chainsoo (चैंसो)
- Gahat (Kulath) Soup (गहत कुलथ सूप)
- Gahat Kofta (गहत कोफ्ता)
- Gahat Ki daal (गहत की दाल)
- Green Chutney (हरी चटनी)
- Jhangore Ki Kheer (झंगोरे की खीर)
- Jholi (झोली)
- Kaapa (कापा)
- Kafuli (कफुली)
- Lesu (लेसू)
- Mandua Ki Roti (मंडुआ की रोटी)
- Mixed Bhaddu Daal (मिक्स भड्डू दाल)
- Palau (पलऊ)
- Pear And Mango Chutney (नाशपाती और आम की चटनी)
- Phaanu (फांडू)
- Roat (रोठ)
- Rus (रस)
- Sani Hui Mooli and Nimbu (सनी हुयी मूली और नींबू)
- Sisunak Saag (सिसुनाक साग)
- Stuffed Gahat Chappaties (भरी हुई गहत की रोटी)
- Thechwani (थिच्वेनी)
- Til Ki Chutney (तिल की चटनी)
- Urad Daal (उड़द की दाल)
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