Kumaoni Cuisine

 Baanth (Yogurt Curry with Radish)

Ingredients

Butter Milk or Yogurt (preferably sour)              1 Kg
Gram Flour                                                        100 grams

Cumin Seeds                                                    1/2 tea spoon
Turmeric Powder                                            1/2 tea spoon
Radish                                                               100 grams
Green Chillies                                               3 (finely chopped)
Coriander Leaves                                           1/4 bunch
Oil                                                                  2 table spoon
Salt                                                                   To taste

Seasoning

Red Chilli Powder                                           1/2 tea spoon    
Whole Red Chillies                                          4 in number
Garlic (finely chopped)                                  2 cloves
Ghee (clarified butter)                                  1 table spoon

Method

-- Mix sour buttermilk, 100g of gram flour, turmeric powder and salt in a bowl.
-- Heat oil in a pan.
-- Add cumin seeds and wait for it to crackle.
-- Add chopped green chillies and cook for one minute.
-- Add the butter milk mixture.
-- Bring it to boil and reduce the heat and cook on low flame for 10 minutes
-- Wash radish and peel the skin.
-- Cut radish into small pieces in any shape of your choice or grate it.
-- Add radish to the curry.
-- Cook until the curry has a thick consistency and radish is cooked.

For Seasoning

-- Add ghee in a pan.
-- Add whole red chillies, chilli powder and chopped garlic.
-- Once the garlic turns brown, season the Baanth with this mixture.

Finally garnish it with freshly chopped coriander leaves.

Kumaoni Recipes

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

Method

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.

Spicy Tandoori Chicken

SPICY TANDOORI CHICKEN !

Ingredients

• 8 : Large Chicken pieces
• 11/4 cup: Yogurt
• 2 tbs: Lime Juice
• ½ quantity: Chopped Onion
• 3-4: Dried Red Chillies
• 2 tsp: Coriander Seeds
• 2 cloves: Crushed Garlic
• 1" piece: Grated Ginger
• 1-2: Clove
• 2 tsp: Garam Masala
• 2 tsp: Chilli powder
• Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

Cooking With Passion

Well, being a passionate cook and baker (& a big foodie) myself I thought I should include a small corner where I could share my recipes as well as those of some interesting cooks who've always inspired me. Among these great cooks the first name that comes to my mind is that of Jamie Oliver. I've followed some of his recipes and what actually attracted me towards him was his way of making the task of cooking sound so easy and simple. Each of his recipe is full of simplicity but equally mouth-watering and lip-smacking. His shows like The Naked Chef and Oliver's Twist have been really popular and it was through these very shows that he caught my eye. Hope you'll enjoy some of his simple yet delicious recipes !!

baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella)

ingredients

• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 or 2 dried red chillies, crumbled
• 1.5kg ripe tomatoes or 3 x 400g tins of good-quality plum tomatoes
• a large handful of fresh basil leaves
• optional: 1 tablespoon red wine vinegar
• 400g dried orecchiette (a type of pasta whose shape resembles a small ear)
• 4 big handfuls of freshly grated Parmesan cheese
• 3 x 150g balls of mozzarella

• Preheat your oven to 200ºC/400ºF/gas 6 and put a large pot of salted water on to boil.
• To an appropriately sized pan add a couple of lugs of good extra virgin olive oil, your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour.
• If using fresh tomatoes then blanch them and chop them roughly
• Add your fresh or tinned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes.
• Now put them through a food processor or liquidizer to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
  
• When the liquidized sauce tastes perfect, bring the water back to the boil.
• Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan.
• Get yourself an appropriately sized baking tray, pan or earthenware dish and rub it with a little olive oil.
• Layer a little pasta in the tray, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top.
• Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling.

apple sponge pudding

dessert recipe | serves 4-6

ingredients

• 6 apples, peeled, cored and chopped
• 100g sugar
• 2 tbsp water
• 2 eggs
• 1 tsp vanilla extract
• 60g self-raising flour
• ½ tsp mixed spice

• Preheat oven to 180C/gas 4 and grease a 1.5-litre baking dish
• Place the apples in a pan with 50g of the sugar and the water.
• Cover and cook, stirring now and then, for 8 minutes until the apple breaks down. Spoon into your dish, leaving excess liquid in the pan.
• Beat the eggs with the remaining 50g sugar until fluffy. Stir in the vanilla extract.
• Sift in the flour and spice and fold in.
• Pour the batter over the apple and bake for 30 minutes, or until a skewer comes out clean from the sponge.
• Dust with icing sugar and serve hot with ice cream or custard.