Registration for WikiConference India 2011, Mumbai is now open. Click here to register.

Kumauni cuisine
From Wikipedia, the free encyclopedia Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is very simple but very nutritious completely suits the hard environment of the Himalayas.Pulses like gehet are fashioned into different preparations like ras-bhaat, chains, faanda and thatwaani all are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and jola made from bhatt pulses. Cereals like mandua with rice and wheat are popular. Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India.[1] Contents
[hide]

o o o o o o o o o o o o o o

1 Some common preparations 1.1 Bal Mithai 1.2 Dubuk 1.3 Chains 1.4 Faanda 1.5 Ras 1.6 Kaap 1.7 Jhoi 1.8 Churkani 1.9 Saag 1.10 Gaderi ka saag 1.11 Gutuk 1.12 Raita 1.13 Rote 1.14 Sei 2 Cereals 3 See also 4 References

[edit]Some

common preparations

Some of the most common preparations of the Kumaon region are.[2]

[edit]Bal

Mithai

Bal Mithai ( ) is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls.

[edit]Dubuk
Dubka is a simple dish made from various lentils. These are grounded and a curry like dish is prepared from the grounded lentils andmade with few local spices available in the Kumaon hills like jamboo and jakhiya.Its usually made in an iron wok and eaten with rice. The following dubkas are usually made:

Black Beans(Bhatt) Horsegram whole(Gahat) Kala Chana Moong ka Dubka Urad ka Dubka
and some others

[edit]Chains
Chains ()is a preparation of whole urad which are first roasted then ground and then seasoned into a soup.

[edit]Faanda
Faanda () is another preparation of gehet pulses which in this case are roasted first and then grounded.

[edit]Ras
Ras (), is also a preparation of easily available gehet pulse which should be cooked in an iron Kadhai or pot to get the distinct dark green colour, eaten with rice. It is called also calledthatwani ().

[edit]Kaap
Kaap () is dish prepared with spinach leaves crushed into a paste and cooked withother condiments.

[edit]Jhoi
Jhoi (e) is curry seasoned with curd and curry leaves.

[edit]Churkani
Bhatt ki Churkani () is a soup like preparation of bhatt pulses eaten with rice.

[edit]Saag

Fried dish of green vegetables. Can be made from any of the various green vegetables like palak (spinach), lai, methi and so on.

[edit]Gaderi

ka saag

A curry made from gaderi a root vegetable of the colocasia family.

[edit]Gutuk
Aaloo gutuk ( ) and Pinalu Gutuk ( ) are fried potaoe or pinalu (or colocasia), (Arbi) in Hindi, seasoned with spices.

[edit]Raita
Raita is a kind of spicy curd salad with crushed spices like mustard and raw vegetables in it.

[edit]Rote
A common offering at religious places and occasions, the dish is prepared from a mixture of wheat flour and Gur (Jaggery) or sugar. It is cooked in an indegenious ovens.

[edit]Sei
Sei is a pudding made with flour, curd and jaggery. It is especially prepared for the local festival of Phool Dei

[edit]Cereals
The staple cereals in Kumaon are wheat, rice and madua a locally grown cereal.

[edit]See

also
Kumaon Kumauni people

[edit]References

1. 2.

^ http://www.kumaoninfo.com/cuisine.php ^ http://www.india9.com/i9show/Kumaoni-Cuisine-52812.htm

The Himalayan Gazetter by E. T. Atkinson

View page ratings

Rate this page

Among the biggest Gems in the large and mysterious treasure of the Kumaon hills is its food. Here are some of the most popular recipes from the region that taste great yet, are easy-tocook. Youll not only enjoy the cooking, we bet, youll relish the food even more! Here are the dishes of Kumaon, explained:

Baante:A special Kumaoni curry prepared with yoghurt and radish as the main ingredients. A distinct taste, neither too spicy nor too sweet, is the outcome of this recipe that has a seasoning of Red chilly powder and pure Ghee. The curry has a consistency that makes it neither too thick nor too watery. Tastes best with plain white rice, although some prefer another popular Kumaoni dish called palak kappa as an accompaniment. Karaal:This ones gonna sound really interesting to all the health-conscious people out there! Easyto-cook, like most of the Kumaoni Cuisine, the dish has that distinct flavor intact. Prepared with Urad daal as the main ingredient, the dish is a typical example of healthy-yet-tasty food. Moong Daal Dubka:A typically simple-to-cook Kumaoni recipe, but the taste remains great as ever. The dish can be prepared out of any lentil (daal) like Urad, Moong etc. Normally had with rice, the dish has a very ethic flavor. The soup-like dish tastes even better in winter for the very fact that it is soup-like and is served hot. The dish has topping of desi Ghee like many other dishes from Kumaon. Aloo Ke Gutke:Potatoes cooked (mostly fried) with cumin seeds and lots of spices. Although the definition sounds quite clich, you just have to taste the dish to realize why it is so popular among the people of the region. It is best prepared with Pahari aloos, but the dish tastes really good otherwise also. Bhange ka raita:No meal is complete in the region without a raita to accompany the meal, especially lunch. One of the tastiest forms of Raita, Bhange ka raita goes best with khichri. The flavor is worth savoring for a long time even after the meal. Rote:A common offering at religious places and occasions, the dish is prepared from a mixture of wheat flour and Gur (Jaggery) or sugar. If that doesnt sound tempting enough then add the aroma and flavor of cardamom and sauf. I bet the taste buds are active now! The dish is worth it! Palyoo:A dish made out of sour yoghurt with pakoras to go with it. Sounds like the Panjabi kadhi, doesnt it? Believe me, theres a helluva lot of difference between the two! The only way to know the difference is, obviously, to go ahead and taste it. So, go and dig into the curry and, we bet, youll eat your fingers off. Churkani:Some call it the Kumaoni version of the black bean soup with just the right amount of garam masala added to give that desi flavor. The taste is such that it refreshes the mood and the dish is really good for health too. A lethal combination indeed! Kappa:A dish made out of palak, kappa is one of the most popular and tastiest dishes of Kumaon. The palak leaves are made to taste so good that it becomes quite difficult to believe that

what one is eating is the good old spinach in its Indian Avatar. The dish goes well with almost anything, from rice to simple rotis to another popular dish called Palyoo. Rus:Rus is among the greatest delicacies of Kumaon region. Consisting of a mixture of various pulses (great source of protein); the dish is really nutritious and good for health. The dish has a good amount of iron too as, ideally, it is cooked in an iron dish. The taste is enhanced to magical proportions once a little amount of ghee is poured right before savoring the delight. Rus tastes best when had with plain white rice. Although it can be had at any time of the year, the chill of the winter adds that little bit of extra taste. Seeyal:A must-have at all special occasions and celebrations like weddings, birthdays or festivals, the sweet dish is prepared, primarily, from sooji (semolina) and banana pulp. High on fat content, but whod mind as long as the dish tastes as good as it actually does! Origin of The name Kumaon Derived from the word "Kurmanchal", the name has an interesting tale attached to it. Kurmanchal means the Land of the "Kurm"avatar, the tortoise incarnation of Lord Vishnu. Lord Vishnu is referred to as the preserver of the Hindu Trinity.

Mythological importance of Kumaon As Adi Kailash (also known as Chotta Kailash) is situated in the hills of Kumaon region, the region has a lot of importance in Hindu mythology, in particular, and the ancient Indian history, in general. This is because the Adi Kailash is one of the three residences of Lord Kailash (Shiva), his wife Goddess Parvati and his sons Lord Ganesh and Lord Kartikey.

The Times Gone by. The paintings discovered at the rock shelter at Lake Udyar act as pointers towards the existence of Mesolithic period (middle Stone Age) settlements in the region. From 500 B.C. to 600 A.D, The Kunindas ruled the Kumaon region. Theirs was the first known ruling dynasty of Kumaonregion which reigned for almost 11 centuries at a stretch. For almost five centuries after their reign ended, the Katyuri kings ruled the Kumaon region. Their rule extended from the 7th to the 11th century, with Baijnath, near Almora, serving as the capital. One of the many contributions of the dynasty was the building of the Sun temple of Katarmal which has seen more than 900 years pass by. It is situated on a hilltop facing eastward exactly opposite the town of Almora. It is also believed that, in the 16th century, the famous Maratha warrior Chatrapati Shivaji Maharaj used shilas from the sacred river of Kali Gandki for the famous idol of Pratapgad's Bhavani Devi. Chand Dynasty of Pithoragarh is, usually, credited for the building and development of the modern Kumaon. With their capital at Almora right in the heart of Kumaon, the dynasty ruled in the 17th century AD. It took the Chand rulers two long centuries to complete the magnificent temple complex at Jageshwar which is dedicated to Lord Shiva. It boasts of

amazing architectural beauty throughout the cluster of a hundred and sixty-four temples. The now-famous hill station of Nainital, naturally blessed with heavenly beauty and splendor, was actually 'discovered' by the British in 1841. The town served as the summer capital of the United Provinces for a significant period of time after that. The region has quite a rich history with its fair share of ups and downs and mythological connections to add that extra charm and mystery.

Farming in the hills goes hand in hand with forestry and animal husbandry. The fact that the key to the survival of the hill society has been their traditional knowledge system is worth a mention here right in the beginning. The statement is true in the context of all realms of life in the hills and especially in cropping, forestry and health. It has not only ensured continuous livelihood of farm households but also ecological sustainability. The Present Scenario For the primarily rural population of the Kumaon region, situated in the central expanse of the Great Himalayas, agriculture and animal husbandry are the primary occupations. Farmers in Kumaon either practice subsistence agriculture or apply synthetic fertilizers and other agrochemicals that degrade local eco-systems to reach commercial scale. Limited opportunities for employment and income generation in subsistence agriculture and other conventional forms of agriculture are tilting the scales in favor of commercial farming. But still the region has been witnessing declining yields because of the rapid migration from the rural mountain regions of Kumaon towards urban centers of India. The Potential Although subsistence farming still remains peoples main source of livelihood, but it will be myopic on our part if we see this fact in isolation. The Kumaon region now hosts a small but growing cadre of certified farmers practicing organic horticulture. With improving soil conditions leading to trees bearing organic fruits and a thriving organic vegetable sector, the Kumaon region has been quite successful in adding newer dimensions to its economy. With the sale of certified organic fruits and vegetables growing at a fast pace and the number of consumers in urban markets like New Delhi growing by the day, the future of organic farming and cultivation looks promising. The fact that these consumers have shown keen interest in the commercial agriculture sector of Kumaon and are even willing to pay a premium for certified organic food from the Himalayan region stands testimony to the sectors potential success. Hurdles in the Progress of Commercial Farming in Kumaon The nature of the market The seasonal nature of the fresh organic fruits and vegetables market of Kumaon proves to be a hindrance in its growth. Some even say that the produce only looks good. The treacherous middlemen

With the middlemen gobbling up a major part of the profit by paying a low price to the certified organic farmers for their produce and selling the fruits and vegetables in the urban retail markets at significantly high prices with big profit margins, the sector has quite a few hurdles to cross before it is able to realize its full potential. Lack of Able Entrepreneurship Even when the market for processed certified organic produce from the Himalayas is expanding rapidly, the entrepreneurs from the region havent been able to setup micro-scale processing units. Some of the reasons for this have been lack of capital and shrewd management skills besides the lack of uninterrupted electricity. Some of the amazing facts are that the cost of setting up micro-scale processing ventures for organic produce in the region is far below that in a place like New Delhi and, along with that, the units can offer a large number of off-farm rural employment opportunities, profitable contracts. The processing units also provide the possibility of making the most out of even the damaged and/or deformed produce. The Silver Lining The state government of Uttarakhand has been actively promoting organic farming and arranging for certification of micro-scale organic farms for quite a while now, so that the population, in general, and the rural farmers of the Kumaonregion, in particular, gain access to newer pathways for income generation that are sustainable over a long period of time. To conclude The agriculture scenario in the region is promising and has a bright future provided the hurdles are overcome with co-operation between the local people and the government. But more-or-less, it would, in no measure, be an exaggeration to say that the agriculture sector in Kumaon has only one way to go from here, the way up!

Kumaoni Recipes
Ras

A very appetising and highly nutritious dish made from a mixture of of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron Kadahi Ingredients Gahat- 1/2 cup Rajma-1/4 cup Lobia- 1/4 cup Kala Chana- 1/4 cup Kabuli Chana- 1/4 cup Whole Urad- 1/4 cup Bhatt- 1/2 cup Corriander powder-1tsp cumin powder-1tsp red chiili powder-1/2 tsp Garam masal-!/2 tsp Ghee-2tb.sp Whole red chillies Salt to taste

Method 1.Soak all the dals overnight and next day boil them in plenty of water till soft. 2.Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear. 3.Put the stock on heat and keep boiling till it starts to thicken. 4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder garam masal and salt to the ras. 5.When Ras is gravy like consistency, take off from heat. 6.For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice) contributed by: Monika Bhandari

Bhaang ki Chutney

Ingredients Bhaang (Hemp) seeds- 1-2tbsp Corriander leaves(optional)- 1/2 cup Green chillies- 2-3 nos. Yoghurt- 1/2 cup or juice of lemon- 2-3 tb sp. Method 1. Roast bhaang seeds in a dry pan till they crackle. 2. Grind together with dhaniya , green chillies, salt and yoghurt. 3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds. contributed by: Monika Bhandari

Singhal
Ingredients Semolina (Sooji) - 2 cups Curd - 1 cups ( well churned) Butter Oil (Ghee) 250 grams Sugar 50 grams ( grounded to a fine power) Banana one ( made into pulp) Method 1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp. Mix again to a uniform consistency. Put aside. 2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature. 3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown . 4. When both sides are cooked decant and takeout the singhals. Put off the flame when all singhels are cooked. Garnish with cardamom powder and serve hot. contributed by:Mrs J. Naithani

Bhatt ki Churdkani

Ingredients Black Bhatt- 1 cup Onion- 1 medium Jeera- 1/2 tsp Dhaniya powder- 1tsp Jeera powder- 1 tsp Rice paste or plain flour Chilli powder- 1/2 tsp Oil-2 tbsp Salt to taste Water-4 or 5 cups Method 1. Soak bhatt overnight. 2. Heat oil in a karahi. Add jeera, chopped onion and soaked bhatt together in the karahi and fry till the onions start getting brown. 3. Now add 1-2 tsp of plain flour and fry again for few minutes. Put haldi dhania, jeera powder and chilli powder. Fry for few more seconds. 4. Add 4 cups of water and cook on high flames. Cover and simmer for 30-40 mins or till bhatt is soft and curry is thick. The color of churkaani should be dark greenish black. It is served with hot steamed rice. contributed by: Monika Bhandari

Shai

Ingredients Semolina (Sooji) - 2 cups Curd - 2 cups ( well churned) Butter Oil (Ghee) 150 grams Cooking Soda 1/4 tsp Saunf 1 tsp Sugar 1 1/2 cups ( grounded to a fine power) Dry fruits(assorted) 25 grams ( cut to thin, slender, long pieces) Method 1. Mix thoroughly the Semolina with the cooking soda along with one tsp. ghee. Add the curd and mix well into a uniform paste. 2. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee on it. When the ghee gets moderately hot add saunf and the semolina paste to it. Reduce the flame. Cover the frying pan. 3. Cook like a pancake for about 15 to 20 minutes. Occasionally removing the cover and tossing the cake upside down. Continue till both sides of the cake turn reddish brown. If needed add few more teaspoon ghee. 4. When both sides are cooked add the sugar. As the sugar melts and gets absorbed by the pancake, put off the flame. Garnish with dry fruits and serve hot.

Badil

Ingredients Horse gram ( Kala chana) whole - 1 cup Mix of Arhar, moong, and chana daals - 2 cups Oil or Ghee - 1/2 cup Garlic - 10 cloves Ginger 2 cm. Piece Ajwain 1 tsp Green chillies 3 to 4 Cummin seeds - 1 tsp Black pepper - 4 nos. Cinnamon - a 1.27 cm piece Clove - 4 nos. Asafoetida - a pinch Dry coriander powder - !/2 tsp Turmeric powder - 1/2 tsp Red chillies powder - !/2 tsp Water - 2 cups Salt - 3 tsp or to taste Method 1. Put the frying pan on a moderate flame. Pour one-teaspoon oil. When the oil gets hot put a tarka of heeng (asafoetida) and ajwain in the hot oil. When tarka is ready add two cups water and salt to taste. 2. When the water starts boiling then add the mixture of all the pulses (daals). Cover with a lid and cook for about 10 minutes on a moderate flame. If the water gets dried up add some more water. 3.Crush and grind the pulses mix with a ladle. Continue doing this till the pulses mix does not stick to the ladle. 4. Now apply some oil on a thali and pour the cooked pulses mix on it. Spread uniformly, and allow it to cool. On cooling and solidifying cut it into small cakes called badil. 5. Fry these badils in oil on a steel tawa. Serve on a plate with sweet& sour chutney and garnish with coriander leaves and grated coconut.

Thathawani

Ingredients Daals: Black soya bean (black bhatt)whole - 2 cup Horse gram (kala chana) whole 1 cup Gautk ( Kulthi)l - 1/2 cup Urd whole and Rajmah whole - cup Green masala: Garlic 8 to 10 cloves Onion one Ginger 2 cm piece Dry masala: Cummins seeds - 1 tsp Black pepper - 4 nos. Cinnamon - a 1.27 cm piece Clove - 7 nos. Ilachi 5 nos. Red chillies whole - 4 to 5 Coriander powder (dhania) 1 tsp Poppy seeds ( khaskhas) 1 tsp Rice thickener Rice powder 1 tbs Salt - 2 tsp or to taste Water one cup Misc. Ghee- 2 tbs Shah jeera- tsp Coriander leaves cup Method 1. Wash the daals and soak them in water for about two hours. When the seeds have become well soaked, boil them with water in an iron utensil. Cook for about one and a half to two hours. Longer the daals are cooked the tastier the broth becomes. Alternately the daals can be cooked in a pressure cooker for 30 to 45 minutes. 2. Remove the seeds and keep the liquid broth aside. Grind all the green and dry masala into a uniform paste in little water. Mix t rice powder, salt and water to make the rice thickener. 3. Add the masala paste to the rice thickener. Put an iron frying pan on a moderate flame. Pour the liquid broth and masala paste with the rice thickener. Cook for about ten minutes to get Thathawani. 4. Take a karchi, pour the ghee and allow it to get hot. Put shah jeera in the hot oil. Add the tarka to the Thathawani. Garnish with ghee and coriander leaves if desired.

After experiencing the magic of cool and refreshing mountain breeze and breathtaking views of himalayas its time to indulge the taste buds. The traditional cuisine of the land is highly nutritious, simple to prepare and at the same time appealing to the palate. Here you will find delicious and mouth-watering Pahari recipes from both Garhwal and Kumaon region of Uttaranchal. You are also welcome to contribute recipes.

____________________________________________________________________ copyright 2000-2005 www.garhwali.com, www.uttaranchal.ws (All rights reserved) This web-site is best viewed at 1024x768 resolution using IE V5.5 Disclaimer | About Us | Advertise _________________________________________________________________________ hal, uttarka

irth of a New State

Uttarakhand is the 27th state of the Republic of India. (total states being 28) It was formed on 9th Nov 2000 and was carved out of Uttar Pradesh after a long struggle of the Uttaranchali people. Uttarakhand lies in the Northern part of India amidst the magnificent Himalayas and dense forests. The state is bordering Himachal Pradesh in the north-west and Uttar Pradesh in the South and has international borders with Nepal and China. The State today with 13 Districts can be grouped into three distinct geographical regions, the High mountain region, the Mid-mountain region and the Terai region. Dehradun is the interim-capital city. Uttaranchal consists of 13 districts viz., Almora, Pauri Garhwal, Tehri Garhwal, Bageshwar, Chamoli, Haridwar, Champawat, Nainital, Dehradun, Udham Singh Nagar, Uttarkashi, Pithoragarh, Rudraprayag.

State Capital
The city of Dehradun, has been declared as the interim capital of the new state. Though the debate on making Gairsain as the new capital is still on. Dehradun is situated at the Himalayan foothills in the fertile Doon Valley. The valley is well known for its salubrious climate and natural beauty. It is due to this reason,

Dehradun has been one of the favorite residential cities. It is also an important educational centres of the country. Some of the best public schools and convents are housed here.The Indian Military Academy, The Froest Research Institute, the Oil and Natural Gas comission and many more offices of Central and State Govt. are also situated here. Dehradun is one of the most important town in the new state and is well linked with rail, road and air routes to all the parts of the country.

The Divine Land

Words fail to describe the awesome charm and enchanting beauty of this magical land. The splendor and the beauty of the land is to be seen and and felt. Blessed with magnificent glaciers , sparkling and joyful rivers, gigantic and ecstatic Himalayan peaks, natural biospheres, valley of flowers, skiing slopes and dense forests, this abode of Gods includes many shrines and places of pilgrimage. Char-dhams, the four most sacred and revered Hindu temples: Badrinath, Kedarnath, Gangotri and Yamunotri are nestled in the Mighty Mountains.This is the land where Vedas and Shastras were composed and great Indian epic- The Mahabharath- was written. The land has always been the source of inspiration for nature lovers and seekers of peace and spirituality.

General Information
The population of the state is around 7 million. The land area is about 55,845 sq km. The region is mostly hilly (approx 88 percent) and the remaining 12 percent falls in the plains.The state is very rich in natural resources especially water and forests as it has many glaciers, rivers, forests, mountain peaks. The famous peaks of Uttaranchal are Nanda Devi, Kedarnath, Trishul, Bandarpunch and Mt Kamet. The major Glaciers include Gangotri, Pindari, Milam and Khatling. The Ganga, The Yamuna, Ramganga and Sharda are principal rivers of this region.

Environmental Gains
After being carved out of Uttar Pradesh,Uttarakhand has been richer in terms of wild-life and forest area. The thick forests and mountains house a variety of wild life and plant species. According to Chief Wild Life Warden, UP, Dr Ram Lakhan Singh, the total protected wildlife area of Uttaranchal would be 34,359 sq km, while Uttar Pradesh would be left with just half of that -17,259 sq km. Twelve areas- Nanda Devi national park, the valley of flowers, Gangotri national park, Govind national park, Rajaji national park, Kedarnath sanctuary, Ascod musk deer sanctuary, Mussoorie sanctuary, Binsar sanctuary, Sanadi sanctuary and Govind sanctuary are now looked after by Uttaranchal. The ecological zones likely to fall in Uttaranchal are upper Himalayas called the snowbound zones, lower Himalayas and Shivaliks. All these zones support many rare plants and animal communities.

Economy
The state of Uttarakhand has tremendous potential of developing tourism industry due to the beautiful landscape, religious places, trekking trails, national parks, mountain peaks and historical and archeological sites. Apart from tourism, the rural population is engaged in agriculture. Doon Valley, Nainital district, Udham Singh Nagar and Haridwar districts produce large quantities of food grains. The state has immense potential for the development of horticulture crops-apple, orange, malta,pear, grapes peach, plum appricot, litchi,mango, guava etc are widely produced fruits. The region also holds good promises for developing herbal pharmaceutical industry owing to abundant medicinal plants. The industrial sector of state is insignificant. It is hoped that by development and proper exploitation of its natural resources, Uttarakhand can overcome its economic backwardness. Due to its water resources the state has the capacity to generate many mega watts of power. Presently,it is producing 500 MW of power. There are 17 hydro-electric projects

already producing electricity and many ambitious power projects including Tehri Dam are under construction.

Recipes in Uttaranchal
Ads by Google

Fish processing
Fish processing plants.. More than 20 years of experience - www.Slaughter.it

BharatMatrimony.com
Register free on BharatMatrimony. The most trusted matrimony portal -BharatMatrimony.Com/JoinFree-Now

Tips for Beautiful Skin

Get the right beauty tips for your. skin from the Experts. Apply Now! - KayaClinic.com Picturesque state of Uttaranchal has a simple yet delectable cuisine. The food is extremely nutritious to suit the high energy requirements of the hilly and cold region. It is cooked with love and affection over charcoal or wood fire. People of Uttaranchal basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of the state as hill cows do not yield good quantity of milk. Rice is the staple food for the people of Uttaranchal. Favorites of the Pahari people are the lentils. Locally grown bhatt (a variety of soya bean) and the rust brown gahat also called kulath are appreciated more than others. Large dried balls of urad dal, called badis and their smaller version prepared from moong dal called mangodi are also relished by the people here. These help the people to combat the chilly winter months. Also common is the use of coarse grain with high fibre content Mundua (Buck wheat) in the interior regions of Kumaun. Linguda grown on the borders of Tibet and Nepal is also a part of the Pahari cuisine as it helps to keep the stomach in order. Medium of cooking is normally mustard oil or pure ghee. Use of tomato is minimal in the Kumaoni cuisine. Simple recipes of this state are made interesting with the use of bhanga or hash seeds as spice.
Ads by Google

6 Nights & 7Days Kerala