Whether you are a nature lover or a spiritual believer, Kumaon offers you a serene getaway for you and your family. The word "Kumaon" is derived from "Kurmanchal" which means the land of Kurmavatar (the tortoise incarnation of Lord Vishnu, The Preserver from the Hindu Trinity). To purify your soul, there are echoes of religious milestones & mythological landmarks. It is a land  dazzling in magnificent natural beauty. Kumaon consists of fascinating districts of Nanital, Udham Singh Nagar, Almora, Pithoragarh, Bageshwar, and Champawat that are easily accessible. Kumaon is a "green table spread" which boasts of clear lakes, chirpy forests, floral rainbows and the magic surrounds you as soon as you step on their soil.  Kumaon is enriched with legends and is a natural cradle you love to rock into. Its scenic environment will take your breath away.
Kumaon is famous for its distinct and impressive festivals, traditions, culture and last but not at least its delicious, nutritious, mouthwatering dishes.
It really sounds Great! So hurry & rush from your homes to scenic Kumaon hills for a memorable holiday.
It is inviting you with open arms.

EXQUISITE, APPETIZING STYLE OF COOKING / CUISINES

• Boil Milk in a thick-bottomed pan.
• Add Jhangora and cook it properly. Stir to avoid sticking.
• Add sugar and cook for some time.
• Add Kewara essence and mix well.
• The dish is ready.
• Serve when cool.

Garnish with chopped Dry Fruits.

Bal Mithai:

Brief Description

It is a very popular sweet dish of this fascinating region. It is high on taste as well as nutritious. It is a favorite dish and like by everyone.

Ingredients:
Khoya 1 Kg. Sugar 400 Gms. White Sugar balls 100 Gms.

Method:

• Cook Khoya in thick-bottomed pan on slow fire till its color changes to dark brown.
• Stir it continuously and add sugar till it is thick in consistency.
• After being cook properly pour it in greased tray.
• Let it cool and cut into rectangle pieces.
• Garnish with sugar balls and your mouthwatering BAL Mithai is ready to serve.

 

Singori:

Brief Description

Another testy sweet which is a specialty of Kumaon and is prepared from Khoya (Condensed Milk) and coconut. A special feature of this sweet is that is requires a leaf named 'Molu" which is found in the hills of Uttrakhand.

Ingredients:
Khoya 1 Kg, Sugar 300 Gms, Grated Coconut 200 Gms, Green Cardamom 1 Gms, Molu leaf according to requirement.

Method:

• Cook Khoya in thick-bottomed pan on slow fire. Stir it continuously it should be noted that the color of the Khoya should not change.
• Add sugar and grated coconut and crushed green cardamom and mix well.
• Keep the cooked Khoya in small portion on the leaf and wrap up the leaf like cone.
• Let it cool. Garnish with dry fruits and rose Patel. Singodis are ready to serve.

Singal:

Brief Description

It is a high calorie sweet. Its specially is that it is only prepared during festivals. It is local sweet snack. Banana is also used in this dish.

Ingredients:
Semolina (Suji) 300 Kg, Curd 150 Gms, Butter or Ghee 50 Gms, Fat or Oil 200 ml, Banana 2 nos.

Method:

• Take 300 Gms. Semolina and beat it with Ghee or butter.
• Mash banana in the mixture.
• In a separate container beat curd and add sugar.
• Finally add curd and sugar in the semolina mixture. Leave it aside for 2 to 3 hours to gain consistency.
• Fill the mixture in a piping bag.
• Heat the oil in pan press the filling bag and try to make round shape like jalebi.
• Fry in a low heat till golden brown.

• 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.

• 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.

1. Beat curds till fluffy.
2. Peel and grate cucumber water should be squeezed from the grated cucumber.
3. Add cucumber to the curd with turmeric powder.
4. Add grinned mustard seeds, chopped chilies green chopped coriander and salt to the above mix.
5. Keep aside for 3 - 4 hours to enhance the mustard flavor.
6. Spread some coriander leaves while serving.

• 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.

• 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.

• Boil Dal and drain excess water.
• Chop ginger, garlic, tomatoes, radish, green chilies, green coriander and add into boiled Dal.
• Add salt and mango powder.

• 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 saag and fry. Add salt.

• Wash the Spinach and chop it roughly and boil.
• Heat the Butter, add cumin seeds and Asafetida.
• When seeds crackle, add Chilly Powder and Turmeric Powder.
• Fry the spices well.
• Add boiled spinach and cook a little.
• Add Beaten Curd and required amount of Water and thicken with Rice Paste.
• Cook well, Add Salt and Hot Spices and serve.

• Boil the potatoes, peel and cut into small pieces.
• Fry the red chilies in some oil.
• Add cumin seeds into oil and add turmeric powder.
• Add potato pieces, coriander, chilly powder, and salt.
• Cook on slow heat.

• Peel and mash potatoes add salt and half of lemon.
• Chop onions, ginger, chilies and coriander leaves. Mix it with Dal. Add lemon juice shot spice.
• Flatten the potatoes and stuff the Dal mixture.
• Make a cylindrical role and dip in beaten egg white. Coat it with breadcrumbs, deep fry in oil.

Served hot with chutney or tomato Ketchup.

• Soak Urad Dal overnight.
• Drain away the water and grind it in a mixer to a fine paste.
• Add turmeric powder, hot spices, asafetida and salt.
• Mix well and add chopped coriander leaves.
• Make small balls by applying water on palms, flatten the balls and make a hole in the center.
• Deep fry till brown and crisp.
• Serve hot with chutney or tomato ketchup.

Served hot with chutney or tomato Ketchup.

• Soak the Dals overnight and boil in plenty of water.
• Soaks rice overnight and grind it into fine paste.
• Grind ginger, garlic, cumin seeds, cloves, and black pepper into paste.
• Heats oil in a pan and add paste. Fry till becomes light brown.
• Add Dal extract in the pan cook well after some time add rice paste for thicken.
• Cook for 10-15 minutes. Add hot spices.
• Garnish with chopped coriander.

• Boil Dal. Chopped ginger and garlic and add turmeric powder, salt, coriander, chili powder, in Dal. Also add chopped garlic and ginger.
• Add rice paste and cook for some time.
• Sauté with cumin powder, asafetida and Gandherin.