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-to-cook. You'll not only enjoy the cooking, I bet, you'll relish the food even more !
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.
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 (black beans) - 1/2 cup
- Coriander powder-1tsp
- Cumin powder-1tsp
- Red chiili powder-1/2 tsp
- Garam masala -!/2 tsp
- Ghee (clarified butter)-2tb.sp
- Whole red chillies
- Salt to taste
1. Soak all the dals (pulses) overnight and next day boil them in plenty of water till soft.
2. Mash the dals well and strain the Rus 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 masala and salt to the ras.
5. When Rus 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 Rus. Serve with lots of ghee and bhaat (rice).
BHAANG KI CHUTNEY
No meal is complete in the region without a chutney to accompany the meal, especially lunch. One of the tastiest forms of Chutney, Bhange ki chutney goes best with khichri. The flavor is worth savoring for a long time even after the meal.
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.
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 who’d mind as long as the dish tastes as good as it actually does!
Ingredients
- Curd - 1 cups ( well churned)
- Semolina (Sooji) - 2 cups
- Ghee (clarified butter) – 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 seeyals. Put off the flame when all seeyals are cooked. Garnish with cardamom powder and serve hot.
BHATT KI CHURDKANI
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 !
Ingredients
- Bhatt (black beans) - 1 cup
- Onion- 1 medium
- Cumin (Jeera) - 1/2 tsp
- Dhaniya (Coriander) powder- 1tsp
- Cumin 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.
SHAI [USUALLY COOKED ON THE OCCASION OF 'BHITNA']
Ingredients
- Semolina (Sooji) - 2 cups
- Curd - 2 cups ( well churned)
- Ghee (clarified butter) – 150 grams
- Cooking Soda – 1/4 tsp
- Saunf (fennel seed) – 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.
