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Kumaoni raita a speciality of Uttarakhand

Uttarakhand Cuisine ~ Uttarakhand Food Recipes

To actually experience Uttarakhand, one should also savour the traditional food of Uttarakhand. The traditional Uttarakhand Cuisine is simple to prepare, highly nutritious at the same time appealing to the palate. Kumaon and Garhwal are two distinct constituent regions, both having their own distinctive traditions, festivals and culture and they unite as one in its methods of cooking and the choice of ingredients.   


Uniqueness about the food of Uttarakhand is the fact that they are mostly cooked over burning wood (slow fire), which bestows them with additional nutritional qualities. In Uttarakhand food habits of people change according to the changing seasons; where in winter Til Laddus or Madua Rotis are preferred whereas in summers, Dubkas with Chholia Rotis are savoured. 

  

The side dishes in Uttarakhand Food are equally important and simple to prepare; bhang ki chutney, mooli thechuwa and hara namak are some of the sides that add to the flavour of main course meals. Conclusion about Uttarakhand Cuisine Is incomplete without its deserts, of which Singal-Puha, Jhangora ki Kheer, Singodi and Baal Mithai are speciality of Uttarakhand. Delivery of Uttarakhand food online and Kumaoni food ingredients is also available. 


Reach us or go through this page to know more about Uttarakhand food recipes, Kumaoni Cuisines, Garhwali Cuisines, Uttarakhand sweet dishes. If you wish to tell us about food of Uttarakhand or some different cuisine of Uttarakhand, then please feel free to reach us.

  • KUMAONI FOOD


  • GARHWALI FOOD


  • UTTARAKHAND SPECIAL 


  • SWEETS OF UTTARAKHAND


  • AIPAN


  • CULTURE & CUSTOMS


  • UTTARAKHAND DISTRICTS


  • KUMAON



UTTARAKHAND CUISINE IMAGES

Kumaoni food

Bhatt ki Churkani

Bhatt ki Churkani

Bhatt ki Churkani

Bhatt ke churkani which is a very famous uttarakhand cuisine

Bhatt ki Dal or Churkani is a simple yet nutritious curry of Uttarakhand. It is a traditional recipe from Kumaon region made with Bhatt or Black Soybean.

HOW TO PREPARE

Madua Ki Roti

Bhatt ki Churkani

Bhatt ki Churkani

Madua Ki Roti is a famous Food of Uttarakhand

Madua is one kind of grain which is grown in Uttarakhand hills.  Madua ki roti is considered to be good digestive related issues and is a simple and nutritious chapatti made of wheat flour, Madua flour.

HOW TO PREPARE

Gahat Ki Dal

Bhatt ki Churkani

Gahat Ki Dal

Gahat Ki Dal

Gahat Ki Dal is made by cooking horse gram dal in a stew prepared of local spices and the curry is then slowly cooked. Uttarakhand Cuisine are known to be cooked slowly to retain the natural nutrients in the ingredients. 

HOW to PREPARE

Rus

Gaderi Ki Sabji

Gahat Ki Dal

Rus a kumaoni cuisine.

A typical Kumaoni cuisine prepared with mixed Dal Stock, thickened by rice-powder  and served with Rice. 

how to prepare

Gaderi Ki Sabji

Gaderi Ki Sabji

Gaderi Ki Sabji

Famous Food of Uttarakhand ~ Gaderi Ki Sabji.

To make Pahari Gaderi Ki Sabji Recipe, from bubbled Gaderi from the slopes with the essence of saute Jamboo and garlic, it is utilized as a Sabji .

how to prepare

Kaapa

Gaderi Ki Sabji

Gaderi Ki Sabji

palak ka kaapa an organic food

Kaapa is a traditional Kumaoni curry recipe which is prepared deliciously with spinach.  This tasty recipe is mostly prepared and savored in winter season.  

how to prepare

Dubke

Aloo Ke Gutke

Aloo Ke Gutke

Famous Food of Uttarakhand ~ bhatt k dubke

Dubke is the Kumaoni food in which local pulses like Gahat and Bhatt are soaked overnight and then made into a paste which is then cooked with some powdered spices in an iron pot. Dubke has a smooth texture and is quite a popular winter dish in Kumaon region. 

how to PrePAre

Aloo Ke Gutke

Aloo Ke Gutke

Aloo Ke Gutke

Uttarakhand food Aloo ke Gutke

It can to be called as a regional food of Uttarakhand. Coupled with Bhang ki chutney, Pooris and Kumaoni Raita, this dish will give satisfaction to your soul. While traveling you can easily find it along roadside stalls. 

HOW TO PREPARE

Badi Bhaat

Aloo Ke Gutke

Badi Bhaat

A famous food of Uttarakhand Badi Bhaat

Kumaoni Badi Curry is made of homemade dried lentil drops usually cooked simmering over low heat in the wooden fire/chullah flavored with garlic chunks and wheat flour. 

how to prepare

Garhwali food

Phaanu

Garhwal ka Fanna

Garhwal ka Fanna

Phaanu is made of dals which are soaked in water for about 4 to 6 hours before its use. This soupy dish, when served with freshly cooked white rice, makes a perfect luncheon for winter season. 

Garhwal ka Fanna

Garhwal ka Fanna

Garhwal ka Fanna

This food of Uttarakhand is a staple of Mussoorie and is good enough to satisfy both your eyes and stomach.

Chainsoo

Garhwal ka Fanna

Chainsoo

Chainsoo is a delicacy of Garhwal and is prepared by using black gram dal. You need to roast the lentils first and make a fine paste out of it. Transfer the mixture into an iron pot, keep the flame low and stir until it’s ready to serve. 

Uttarakhand Food Special

Sana Hua Nimbu

Bhang ki Chutney

Bhang ki Chutney

A tempting food of Uttarakhand that is refreshing and is a  mixture of Radish, Lemon, Curd and paste of Bhang(Hemp) seeds, usually eaten during winter season.  


INGREDIENTS

  1. Radish - 400 gm
  2. Garlic - 5 Flakes
  3. Green Chilies - 5
  4. Lemon - As per taste
  5. Salt - As per taste
  6. Roasted Bhang Seeds - 50 gm
  7. Sugar - 60 gm 


Kumaoni cuisine recipe of Sana hua nimbu 

  1. Peel & wash Radish, Prepare batons.
  2. Grind Garlic, Green Chilies and roasted Bhang seeds together.
  3. Take out Lemon pulp segments.
  4. Mix the paste well and toss the Radish in it and add the Lemon segments.
  5. Add Curd, Salt, Sugar and mix well.

Bhang ki Chutney

Bhang ki Chutney

Bhang ki Chutney

Bhaang ke chutney

It is one of the most popular and preferred Uttarakhand cuisine and no food of Uttarakhand is complete without it.


   

INGREDIENTS

  1. Bhaang(Hemp Seeds)- 1/2 cup
  2. Coriander  Leaves- 1 cup
  3. Green Chilies- 3-4
  4. Garlic- 10-12 cloves
  5. Lemon Juice- 2 teaspoon 
  6. Salt- As per your taste
  7. Cumin Powder- 1 teaspoon


Kumaoni cuisine recipe of Bhang ki Chutney

  1. Heat a pan and dry roast hem seeds in it, till they are fragrant and starts crackling. Keep the flame low else they will burn. 
  2. Once they cool down a bit then grind them well.
  3. Add peeled garlic cloves, green chilies, Coriander  leaves and little water in it. Grind them to a smooth paste. 
  4. Bhaang Ki Chutney is ready. 

Bhang ka Namak

Bhang ki Chutney

Bhang ka Namak

Bhaang ka namak

Due to the multi-faceted utility of bhang ka namak, it is the need of kitchen of every hill family.  

 


INGREDIENTS

  1. Common salt - 50 grams, 
  2. hemp seeds - 50 grams, 
  3. Garlic - 10 grams, 
  4. Whole red chili - 5 grams,
  5. Gandharyan - one to two grams (if desired)

 


Speciality of Uttarakhand~ Bhaang ka namak(पहाड़ी नूण) 

  1. Fry the hemp seeds till they start to crackle. Keep the flame low . 
  2. Finely grind these roasted seeds in a cilantro or grinder. 
  3. After grinding, filter it in a sieve and separate the peels. 
  4. Now mix this powder with salt, garlic and chilli and grind.
  5. After grinding, keep the salt in an open utensil for 2-3 days . 
  6. After it has dried properly, save it in a glass or ceramic jar for use.

Kumaoni Raita

Til ki Chutney

Bhang ka Namak

Uttarakhand Special,Kumaoni raita

As the name goes its a delicious accompaniment of food of Uttarakhand and is made in Kumaon region, Uttarakhand.  


INGREDIENTS

  1. Cucumber- 1 medium size
  2. Mustard seeds(rai) – 1 tsp
  3. Curd- 250 gm
  4. Rock Salt to taste
  5. Cumin seeds- ½ tsp
  6. Turmeric powder- ¼ tsp
  7. Green chillli - 1
  8. Cloves of garlic (crushed)- 2 nos
  9. Coriander leaves for garnishing 


Uttarakhand Cuisine Special ~ Recipe of Kumaoni raita 

  1. Peel and grate Cucumber and Squeeze the water off.
  2. Beat Curd, add Cucumber and Turmeric powder.
  3. Grind Mustard seeds(rai) into fine paste and mix in the above mixture.
  4. Add chopped Green Chilies, Green Coriander, and Salt and mix well.
  5. Keep aside for 3-4 hours to enhance the strong mustard flavour.

Bada

Til ki Chutney

Til ki Chutney

Kumaoni bada a special Kumaoni food.

Bada are made for all festivals & auspicious occasions in Kumaon. This kumaoni food is crispy, flavorsome, split black urad dal fritter. 


INGREDIENTS

  1. Urad Dal -  500 gm
  2. Turmeric powder -  1/2 Tspn 
  3. Garam Masala -  1/2 Tspn 
  4. Salt - As per taste
  5. Coriander Leaves- 1/2 Bunch 
  6. Asafoetida -  A Pinch 





Kumaoni cuisine recipe of Bada

  1. Soak Urad overnight, strain the water & grind the Dal to a fine paste.
  2. Add Turmeric powder, Garam Masala powder, Asafoetida, Salt.
  3. Add chopped Coriander Leaves, Mix well.
  4. Make small balls by applying water on palms, flatten the balls and make holes in the centre.
  5. Deep fry till brown and crisp.
  6. Serve hot with Chutney

Til ki Chutney

Til ki Chutney

Til ki Chutney

Til ki Chutney

Til ki Chutney well known in Uttarakhand and is made using sesame seeds. Its a delicious accompaniment of food of Uttarakhand.  


INGREDIENTS

  1. Sesame seeds (til) – 100 gm
  2. Garlic cloves– 4 nos
  3. Red chilies- 1-2 nos
  4. Salt to taste 


 





Uttarakhand Cuisine Special ~ Recipe of  Til ke chutney 

  1. Toast the sesame seeds until golden brown in a low flame. It might take about a minute. 
  2. Grind this toasted seed coarsely first. Then along with this add the other ingredients and grind it. 
  3. Serve it with Gahat Dal Paratha or sandwich etc. 

Bal Mithai, Singori and other Sweets of Uttarakhand

Singodi

Bal Mithai

Bal Mithai

Singodi is a sweet of Kumaon region of Uttarakhand.

Singodi  is an Indian sweet of Kumaon region made with Khoya and wrapped in maalu leaf. Origin of Singodi is believed to be the old province of Almora.  


INGREDIENTS

  1. Khoya - 1kg
  2. Sugar - 300 gm
  3. Grated Coconut - 200 gm
  4. Green Cardamom - 1~2 gm
  5. Malu Leaf -  As required 


Recipe of Singodi ~ Speciality of Uttarakhand Cuisine

  1. Cook Khoya,keep stirring it on slow fire. 
  2. Add Sugar and mix well.
  3. Add Grated Coconut & crushed Green Cardamom powder.
  4. Wrap the Malu leaf up in the shape of a cone & fill it with cooked Khoya in small portion.


Cuisine of Uttarakhand

Bal Mithai

Bal Mithai

Bal Mithai

Bal Mithai of Uttarakhand. Bal mithai of Almora.

Bal Mithai is known for its mouth-watering flavors and exquisite looks and is one of the most famous sweets of Uttarakhand. Origin of Bal mithai is believed to be from Almora. 

 

INGREDIENTS

  1. 1/2 kg khoya
  2. 100 gm ~ Sugar balls
  3. 1/2 kilograms cane sugar
  4. 2 teaspoon butter



Recipe of Bal Mithai ~ Speciality of Uttarakhand Cuisine 

  1. Cook Khoya on slow fire and stir it continuously.
  2. Cook till its colour changes to dark brown.
  3. Add Sugar,cool till it is thick in consistency.
  4. Pour over a greased tray and let it cool.
  5. Cut into rectangular pieces and toss them over sugar balls.

Cuisine of Uttarakhand

Singal

Bal Mithai

Singal

Singal sweet from Uttarakhand Cuisine

Singal are fried semolina spirals that are part and parcel of Kumaon culture and festivals especially Deepawali and Bhaiduj. Batter used for singal can be used for making Pua too.   

INGREDIENTS

  1. Semolina (Sooji) – 2 cups
  2. Curd – 1 cup (well churned)
  3. Milk – 1 ½ cup
  4. Butter Oil (Ghee) – 1 tbsp
  5. Sugar – 1 ½ cup 
  6. Banana – one (made into pulp)

Recipe of Singal ~ Speciality of Uttarakhand  Cuisine 

  1. Beat Suji with Ghee, mashed Banana and mix .
  2. Add curd to the mixture.
  3. Add beaten Curd, Sugar and mix thoroughly. Add milk and mix. 
  4. Let this batter for half an hour.
  5. Take batter in your palm,pour it in oil,way you prepare jalebis. 
  6. Deep-fry from both sides till golden brown. 

Cuisine of Uttarakhand

Bhatt ki Churkani~Food of Uttarakhand

INGREDIENTS

  1. Bhatt
  2. Rice paste or plain flour
  3. Onion
  4. Jeera 
  5. Dhaniya powder
  6. Jeera powder 
  7. Chilli powder
  8. Oil 
  9. Salt
  10. Water


Preparation: How to make Bhatt ki Churkani  

 

  • Soak bhatt overnight.
  • Heat oil in a karahi and add jeera, chopped onion and soaked bhatt
    together in the karahi and fry till the onions start getting brown.
    Now add 1-2 tablespoon of plain flour and fry again for few minutes.
    Put haldi, dhania, jeera powder and chilli powder. Fry for few more
    seconds.
  • Add 4 cups of water and cook on high flames.
  • Cover and simmer for 30-40 minutes or till bhatt is soft and curry is
    thick. The colour of churkani should be dark greenish black.
    Serve it with hot steamed rice.

QUANTITY

  1. 300 gm
  2. tablespoon
  3. One
  4. 2 tablespoon
  5. 1 tablespoon
  6. 1 tablespoon
  7. 1/2 tablespoon
  8. 2 tablespoon
  9. To taste
  10. 4 or 5 cups

KUMAoni food

Madua Ki Roti ~Food of Uttarakhand

INGREDIENTS

  1. Mandua Pisun (Finger Millet flour)
  2. Wheat Flour
  3. Water


Preparation: How to make Madua Ki Roti   

  

  • Mix Madua (Finger Millet flour) and Flour well.
  • Add water and prepare stiff dough.
  • Divide into even sized balls and rolls out into chapattis.
  • Cook on slow fire from both sides.
  • Ensure that the chapattis have been backed well.

QUANTITY

  1. 600 gm
  2. 200 gm
  3. As Required

KUMAoni food

Gahat Ki Dal ~ Uttarakhand Cuisine

INGREDIENTS

  1. Gahat Dal
  2. Turmeric
  3. Rice
  4. Coriander Powder
  5. Red Chili Powder
  6. Fat
  7. Ginger
  8. Asafoetida
  9. Garlic
  10. Cumin seeds
  11. Gandraini


Preparation: How to make Gahat ki Dal   

 

  • Chop Ginger and Garlic.
  • Boil Dal and add Ginger, Garlic, Turmeric, Coriander, Chili Powder and Salt.
  • When done, add Rice paste and cook for some time.
  • Temper with Cumin powder, Asafoetida and Gandhrin.
  • Serve hot with steamed rice

QUANTITY

  1. 300 Gms
  2. 1 Tspn
  3. 50 Gms
  4. 1 Tspn
  5. 1 Tspn
  6. 50 Gms
  7. 20 Gms
  8. A Pinch
  9. 4 to 5 flakes
  10. ½ Tspn
  11. Small piece

KUMAoni food

Rus ~ Uttarakhand Cuisine

INGREDIENTS

  1. Bhatt
  2. Gahat
  3. Rajma
  4. Whole Chana
  5. Whole Urad
  6. Rice
  7. Ginger
  8. Garlic
  9. Cumin seeds
  10. Cloves
  11. Black Pepper
  12. Garam Masala
  13. Green Coriander


Preparation: How to make Rus.   


  • Soak Rice overnight and grind into a fine paste.
  • Soak Dals overnight and boil in plenty of water till tender.
  • Make a fine paste of Ginger, Garlic, Cumin Seeds, Cloves and Black Pepper.
  • Heat Oil in a pan, add the ground paste. Fry for some time.
  • Add Dal extract (stock and thickened with Rice).
  • Garnish with chopped Green Coriander and Boiled Rice.

QUANTITY

  1. 50 Gms
  2. 50 Gms
  3. 50 Gms
  4. 50 Gms
  5. 50 Gms
  6. 30 Gms
  7. 30 Gms
  8. 5-6 flakes
  9. 1 Tspn
  10. 5-6
  11. 1½ Tspn
  12. ½ Tspn
  13. ½ Bunch

KUMAoni food

Gaderi Ki Sabji~Food of Uttarakhand

INGREDIENTS

  1. Gaderi
  2. Mustard Oil
  3. Chilly
  4. Turmeric Powder
  5. Black Pepper Powder
  6. Water
  7. Ghee
  8. Salt
  9. Ajwain
  10. Bhanga Seed
  11. Jamboo
  12. Garlic


Preparation: How to make Gaderi Ki Sabji 


  • Take Gaderi and properly wash it. Now peel and cut it in medium size
    pieces.
  • Put mustard oil in pan and heat it to normal.
  • Add chilly, ajwain, turmeric powder, black pepper powder & fry it.
  • Add water and cut pieces of gaderi.
  • Boil it in a pressure cooker to make it semi solid.
  • Grind and sieve the Bhanga Seed. Add water to extract its juice/ milk.
  • Add Bhanga Seed Juice / milk into semi-boiled gaderi
  • Again cook it with 2-3 boils.
  • Finally sauté it with ‘tadka’ of jamboo & garlic in ghee.

QUANTITY

  1. 250 gm
  2. 1 table spoon
  3. 1-2 pinch
  4. 1/2 table spoon
  5. 2 pinch
  6. Water- q.s.
  7. 1 table spoon
  8. To taste
  9. 1 pinch
  10. 2-3 table spoon
  11. 1 table spoon
  12. 5-6 cloves

KUMAoni food

Kaapa ~ Famous Uttarakhand Cuisine

INGREDIENTS

  1. Spinach
  2. Curd
  3. Chili Powder
  4. Turmeric powder
  5. Garam Masala
  6. Cumin seeds
  7. Asafoetida
  8. Oil
  9. Salt
  10. Rice paste



Preparation: How to make Kaapa   

  

  • Start by washing spinach in running water and then chop them finely on a chopping board.  
  • Add 1 tbsp. vegetable oil to a deep pan and heat it over medium flame. When oil bubbles rise, add cumin and when they splutter, add turmeric powder. Cook for few seconds.
  • Now, add spinach. Cover the pan with a lid and cook over medium flame until spinach is tender and cooked. Mash spinach & mash till you get a semi-pureed mixture.
  • Add whole wheat flour and mix the ingredients well. Ensure that there are no lumps formed. Sprinkle salt and cook over medium flame.
  • Cook till bubbles starts to rise and kappa thickens. Heat the remaining oil in a small pan, add kasoori methi and add it immediately to kappa. Stir well and serve hot

QUANTITY

  1. 1 Kg
  2. 300 Gms
  3. 50 Gms
  4. 20 Gms
  5. 20 Gms
  6. 20 Gms
  7. A Pinch
  8. 50 ml
  9. To Taste
  10. 20 Gms

KUMAoni food
bhatt k dubke

Bhatt k dubke ~ Uttarakhand Cuisine

INGREDIENTS

  1. Bhatt Dal 
  2. Gandhreni (kumaon herb)
  3. Onion 
  4. Ginger
  5. Garlic 
  6. Salt 
  7. Turmeric 
  8. Coriander powder 
  9. Rec chilli powder
  10. Cumin seed (Jeera)
  11. Asafoetida (Hing)
  12. Green chili 
  13. Oil / ghee 


Preparation: How to make bhatt k Dubke   


  • Wash bhatt dal and absorb crisp water for 2 hours.
  • Make a coarse glue of this drenched bhatt dal utilizing blender.
  • Finely hack onion and green chilies.
  • Mince garlic and mesh ginger. 
  • Heat oil in an iron skillet(kadai). Add cumin seed and hing, jamboo grass (discretionary) and sear until the point that cumin seeds turn minimal darker.
  • Add minced garlic and broil until the point that change shading. Include finely slash onion and garlic and saut well. Presently include every one of the flavors including salt and saut for one more moment.
  • Now include bhatt dal coarse glue and saut well and cook for one moment. Presently include some water and green bean stew, mix well. Give it a chance to cook on stew gas fire for 15 minute. You will see a dim greenish shade of the sauce. This is because of the iron skillet and this is the most ideal approach to make bhatt ke dubke.
  • Cook until the point that the amount turns out to be half of the underlying one and serve it hot with rice and roti. 

QUANTITY

  1. 1 cup
  2. small piece
  3. 1 medium size
  4. a small piece
  5. 5 clove
  6. According to taste
  7. ¼ tea spoon
  8. 1 tea spoon
  9. ½ tea spoon
  10. ½ tea spoon
  11. 2 pinch
  12. 1
  13. 2 Table Spoon

KUMAoni food
Kumaoni food Aloo ke Gutke

Aloo Ke Gutke~ Uttarakhand Cuisine

INGREDIENTS

  1. Potato
  2. Cumin Powder
  3. Turmeric 
  4. Coriander Powder
  5. Red Chilli powder
  6. Whole Red Chilies
  7. Green Coriander
  8. Oil


Preparation: How to make Aloo ke Gutke


  • Boil and then peel the potatoes.
  • Chop the Potatoes into small pieces.
  • Heat Oil and fry whole Red Chilies and keep aside.
  • Add Cumin seeds into Oil, once they crackle, add Turmeric Powder.
  • Add boiled Potato pieces.
  • Add Coriander, Chili Powder and Salt.
  • Cool on slow fire till done.
  • Garnish with chopped Green Coriander and fried Red Chilies

QUANTITY

  1. 1 kg
  2. ½ Tspn
  3. 2 Tspn
  4. 1 Tspn
  5. 5 grams
  6. Two bunches
  7. 50 grams
  8. To Taste

KUMAoni food

Baadi ~ Uttarakhand Cuisine

INGREDIENTS

  1. Dried badi
  2. Chopped onion
  3. Chopped garlic cloves
  4. Green chili paste
  5. Cumin
  6. wheat flour
  7. Ghee
  8. Salt
  9. Red chili powder
  10. Turmeric powder


Preparation: How to make Baadi      

 

  • Heat 2 tbsp ghee in a pan and fry badi over medium flame.
  • In a saucepan, heat 2 tbsp ghee over medium heat.
  • Add cumin seeds and saute until brown in color.
  • Now add chopped garlic and saute for 1 – 2 minutes.
  • Add chopped onion and ginger – green chili paste, fry until onion turn translucent.
  • Add wheat flour and roast over medium flame until flour turn deep brown in color.
  • Once flour is roasted, add enough water to make curry, salt, spices and fried badi.
  • Let it simmer over low flame till curry thickens and badi get cooked. The cooking time  usually takes 20 – 30 minutes.
  • Garnish with chopped coriander and serve hot with rice.

QUANTITY

  1. 8 – 10 
  2. 1 
  3. 3 – 4 
  4. 1 tsp 
  5. 1 tsp
  6. 1 tbsp
  7. 4 tbsp
  8. As per taste
  9. 2 tsp 
  10. ½ tsp

KUMAoni food

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