Rice paste can be prepared by soaking the rice in plain water for about 3 hrs. and then grinding it in a Grinder to form a smooth Paste. Mix enough water so as to make a thick Paste.

Brief Description: This is a sweet delicacy, which is a special preparation on the occasion of Marriages and Festivals. It is a very unique sweet and can be stored for upto 15-20 days. Since it is prepared from rice and jaggery (Brown Sugar), it is very sweet and nutritious. This is a favorite with the kids in the Uttarakhand Region.

Ingredients: Rice 200 GMS. Jaggery (Brown Sugar), Mustard Oil 300 ml. to deep fry, Water as required.

Method

Soak the rice in water for 3 hours.
After 3 hours, drain the water from the rice and tie the rice in a Muslin Cloth     so that the rice is dried up.
Grind rice into fine powder.
Make thick syrup of Jaggery by Boiling the Jaggery in Water until it
   gets thick.
Mix Jaggery Syrup and Rice in the same manner as are adopted
   while preparing Dough.
Heat oil in a Pan.
Make balls out of the mixture and roll them into the shapes
   of Puris or Doughnuts and deep-fry them in hot oil.

Brief Description: This is also a sweet delicacy, which is a special preparation in Garhwal Region. This sweet can also be stored for upto 15-20 days. This dish is a local snack and is normally prepared in almost all the houses in the Garhwal Region.

Ingredients: wheat Flour 100 GMS; Jaggery 200 GMS; Fennel seeds 5 GMS; Mustard Oil 200 ml.,
Water as required, Sweet Spice Powder 1/4 tsp.

Method:

Soak and dissolve Jaggery in Hot Water and cool it.
Make a paste of flour by adding Jaggery and Water.
Add Fennel seed, Sweet Spice Powder & mix well.
Heat the oil in a Pan and put a spoonful of the mixture in the oil
   when it has heated up properly. Deep Fry.

Brief Description: The Kandalee leaves are locally known as 'Bichhu Gass' and are available in Uttarakhand. Prepare like other green vegetables.

Ingredients: Kandalee 2 Kg, Jakhiya 50 gm., (salt to taste.

Method

Take small leaves of Kandalee, boil them in water and cook well,
    till the leaves become pulpy.
Drain the water and grind it.
Heat oil in a thick-bottomed pan adds Jakhiya stirs well
   add the sag and fry. Add salt.
Garnish with tomato and butter. Serve hot with boiled rice.

Brief Description: This is a local preparation, which is served in Breakfast, Lunch or Dinner. This bread is eaten with a lot of Butter or Ghee. It can also be eaten with Curd and Mango Pickle or Mixed Pickle.

Ingredients: Wheat Flour 1/2 Kegs, Mandua Flour 300 GMS. (This is a special type of cereal available only in Garhawal and Kumaon Region), Ajwain 1 GMS. 1/2Tsp.

Method

Knead Wheat Flour and Keep aside.
Mix Ajwain and Salt into Mandua Flour and knead. Keep it aside.
Make a ball of wheat Flour dough and stuff with Mandua Flour dough.
Roll into a Chappati (like Pizza or Pitta) and cook on a griddle.
Serve with lots of butter or Ghee (purified Butter), or Craft Cheese.

Brief Description: It is a Chappati made of Mandua Flour, which is a local cereal and very high in fiber which makes it very nutritious.

Ingredients:

Mandua Flour 300 GMS. (This is a special type of cereal available only in Garhawal and Kumaon Region), Wheat Flour 200GMS. Water as required.

Method

Mix Mandua flour and Wheat Flour well
Prepare stiff dough with water.
Divided into even sized balls and roll out into Chappaties (Like Pizza or Pitta) Heat the griddle and Cook Chappati both sides on the fire.
Ensure that the Chappaties have been cooked well.
Serve with milk and lots of White Butter, Ghee or Craft Cheese.

Brief Description:  This is a very special dish in the region of Uttarakhand. The pulse- Kulath is a weakness of many in the region. It is served either in Lunch or in Dinner. It can be eaten with Boiled Rice, Roti, Bread or Pita.

Ingredients

Mandua Kulath 300 GMS. (This is a special type of cereal available only in Garhawal and Kumaon Region you can use some other Beans also), Turmeric powder 1 Tsp., Rice Paste 50 GMS. Coriander powder 1 Tsp.,
for tempering Red Chilly powder 1 Tsp., Butter 50 GMS. Ginger 20 GMS. Asafetida (A Pinch), Garlic 4-5 flakes, Cumin seeds 1/2 Tsp., Gandhreni small piece.

Method

Soak the Dal in Water for 1/2 hour.
Chop Ginger and Garlic.
Boil the Dal in water double the amount of Dal.
Add Ginger, Garlic, Turmeric, Coriander and half of the
   Chilly Powder and salt.
When done, add Rice Paste and cook for some time.
Before removing the dish from the burner, add Cumin seeds,
   Asafetida, Gandhreni and rest of the Chilly Powder.
Garnish the Dal with either a little Boiled Rice or with
   lots of Butter and Coriander Leaves.

Brief Description:  This is a very interesting preparation, which acts as a substitute for Roti and Bread. It can be served with the main course meal. At first sight they look like Gulab-Jamun (sweet balls available in India) but they are not flavored with any flavors etc.

Ingredients:

Mandua Flour 100 Gms. Ghee 50 Gms. Water as required.

Method

Heat a little amount of Ghee in a pan.
When the Ghee gets heated, fry the Mandua Flour in the Pan
   till it gets   Golden Brown. (Care should be taken while conducting
   this step. The flour should not burn while heating).
Add Water in the Mandua Flour and cook well. Water should
   be enough as is needed in making soft dough.
After 10-20 minutes, remove the pan from the burner
   and make fine smooth Dough of the Mixture.
Make round balls of the Dough and serve with any Pulses
   or Green vegetables.

Brief Description:  These are salty Puris, which are stuffed with Tur Dal. Swala can be eaten with lots of Butter or Curd. It is high in fat and is very tasty.

Ingredients:

Tur 100 GMS. Wheat Flour 200 GMS., Ginger 10 GMS. Green Chilies Four, Green Coriander 1/2 bunch, Chili Powder 1/2 Tsp. Hot Spice 1/2 Tsp. Salt to taste.  

Method

Boil the Tur Dal in a Pan.
Make the Dough of wheat Flour.
Chop ginger, Green Chilies and Green Coriander.
Grind the boiled Dal in a Grinder and mix all the Ingredients
   while Grinding except Dough.
Take a good quantity of oil in a deep pan and heat it.
Make small balls of the dough and flatten them.
Stuff the Dal Mixture and enclose it in the flattened Dough Balls.
Roll it with the help of a roller with soft hands (like a Puri)
   so that the mixture does not come out of the Dough.
Deep-fry the Puri in the Hot Oil.

Brief Description:  This is a local delicacy in the region of Uttarakhand and it is prepared using a mixture of paste of different pulses. Since it is a mixture of different pulses, it is very delicious and nutritious.

Ingredients:

Kulath Dal 100 GMS, Arhar Dal 100 Gms., Chana (Gram Dal 100 Gms., Urad Dal 50 Gms., Coriander powder 1 Tsp., Jeera powder 1 Tsp., Hot Spice 1/2 Tbsp., Turmeric powder 1 Tsp., Ginger Garlic paste 1/2 Tbsp., Chilly powder to taste, Curd 100 GMS. Faran/Jeera seeds 1/2 Tbsp., Sliced Onions 50 GMS, Chopped Coriander leaves 1/4 bunch, Tomatoes two, medium sized, Butter 20 GMS.

Method

Soak the pulses in water for about 3-4 hours.
Grind the pulses to a fine paste in a grinder using fresh water.
   Care should be taken not to liquefy the paste much. 
Heat Butter in a Pan.
Add the Faran/Jeera seeds in the heated Butter and the Sliced Onions.
When the seeds of Faran/Jeera become brown, add the paste of
   the Pulses and about 500 mls. of Water.
Cook and boil the pulses in the pan till the desired consistency
   is obtained.(45-50 minutes)
Add the beaten curd in the Pan.
Cook on a Low Flame for 2-3 Minutes.
Pour the 'Phanu' in a Bowl and Garnish it with chopped Coriander l
   eaves or Celery topped with Grated Cheese. Serve hot with Boiled
   rice, Roti, Bread or Pita.

Brief Description:  These are very spicy vegetable Kebabs and are prepared using various pulses. They can be eaten as snacks and are very tasty.

Ingredients:

Urad Dal 300 GMS, Jeera powder 1 Tsp., Hot Spice 2 Tbsp., Salt to Taste, Sesame seeds 5 GMS., Sliced Onions 100 GMS, Chopped Green chilies, Chopped Coriander leaves, Oil to fry.

Method

Soak the Urad Dal overnight. After soaking, strain the
   water from the Urad Dal and grind to a fine paste.
Add the Jeera Powder, hot spice and Salt. Mix it well and
   ensure that the spices do not cohase.
Add Chopped Onions, Chilies and Coriander leaves. Mix Well.
Make small balls by applying water on the palms.
   Spread some Sesame Seeds on a plate.
Roll the balls on the Sesame Seeds so that the balls are
   coated with the seeds.
Deep-fry the balls in a Deep Pan in Oil.
Serve Hot with Sauce.

Brief Description:   This is a sweet and salty dish, which is served with the main meals. Initially, no salt or sugar is added to the Palau, but one can choose to use the salt or sugar as per the individual taste.

Ingredients:

Jhangora 100 GMS. Mattha (buttermilk) 1 Lt., water as required.

Method

Boil the Jhangora in Water.
Mix the Mattha in Boiled Jhangora and cook well for 45-55 minutes.
Add Sugar and Mint Salt according to taste. 

Brief Description:  This is very tasty sour Chutney, which is served with snacks and is also eaten with certain meals.

Ingredients:

Bhaang seeds 50 GMS, Cumin powder 3 GMS. Lemon big, Salt to Taste, Whole Red Chilies three.

Method

Roast Bhaang Seeds and Cumin Seeds separately.
Grind Red Chilies, Cumin Seeds and Bhaang seeds into a
   fine paste, adding very little Water.
Add the Required amount of Salt in the Chutney and mix well.
Pour some Lemon Juice on the Chutney and serve, garnished
   with Mustard Seeds Fried in Spoonful Mustard Oil.

(Adopted from the Booklet of Govt. Institute of Hotel Management,
catering & Applied Nutrition, Patel Nagar.
Dehra Dun. Tel.- 0135-728662)