Pahari Dishes And Recipes

June 30, 2009 | Post By: Vinay Dobhal | Editor: Rashmi Binjola




Uttarakhand is famous not only for its tourist places and pilgrims but also for its values and culture. The culture and tradition of the state can be seen in its songs, dance and also in its delicious dishes.

These dishes and recipes along with richness in its taste are highly nutritious. The recipes to these dishes are also simple to prepare.



Mixed Bhaddu Daal

Mixed Bhaddu Daal

Mixed Bhaddu Daal is a mix daal made in Bhaddu. Bhaddu is a heavy bottom and narrow neck pot made of mix alloy. To prepare this dish dal is soaked overnight in Bhaddu with water. Later diferent spices are added to it before putting it to cook in simmer.

Read more
Palau

Palau

Palau is a mixture prepared with the help of boiled Jhangora and Mattha (butter milk). Jhangora and Mattha are its main ingredient which are beneficial to our body in many ways. Like other dishes this dish do not require many ingredients and thus its simple to prepare.

Read more
Pear Mango Chutney

Pear Mango Chutney

Pear And Mango Chutney is very tasty and nutritious with with fruity taste. Pear And Mango Chutney goes very well both with main meal and snacks. Chutney is a sauce in the cuisines of the Indian subcontinent that can include such forms as tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip.

Read more
Phaanu

Phaanu

Phaanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like - Gahat, Arhar or green Mung can be used to prepare Phanu. Lentils have been part of the human diet since aceramic Neolithic times, being one of the first crops domesticated in the Near East.

Read more
Roat

Roat

During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons.

Read more
Rus

Rus

Rus is a Kumaoni delicacy prepared with mixed dal stock, thickened by Rice paste and served with Rice. Pulses are high in potassium. Including more potassium-rich foods in your diet can lower blood pressure. Pulses are a great source of protein. This means they can be particularly important for people who do not get their share of protein by eating meat, fish or dairy products.

Read more
Sani Hui Mooli

Sani Hui Mooli

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. In radish, the leaves are the most nutritious part of the plant! And they aren't bitter, either. They are the significant source of calcium, iron, magnesium and folate, as well as vitamins A, C, K and other nutrients.

Read more
Sisunak Saag

Sisunak Saag

Sisunak (Nettle) saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as 'Bichhu Ghas'. It is a green leafy vegetables dish and is liked by everyone. (Nutritional Composition: - Mg, Iron). Pick only tender leaf if being picked from the wild. The main ingredient of this dish is Sisunak locally known as bicchu ghaas.

Read more


Most Popular Tags