An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
Recently got a chance to visit kumaon (Uttarakhand) Kumaon is known for its spell-binding views of the Himalayas, peaceful retreats in the wild and impatient rivers, water falls and lakes .....all is just amazingly beautiful.
After enjoying mesmerizing beauty of kumaon I was looking for tempting Kumaoni cuisine .....In Kumaon a wide range of pulses like urad (black lentil), chana (black gram), gahat (horse gram) and bhatt (black and white soyabean) are used, often in conjunction, to create mouth-watering recipes which are usually enjoyed with rice. Chudkani (black soyabean), bhatiya (white soyabean) and ras (a combination of black lentil, black gram, horse gram and black soyabean) are some of the much loved dishes commonly prepared in Kumauni kitchens. Since we stayed at Ranikhet ....I got a chance to enjoy almost all the mouthwatering dishes. After eating tasty kumaoni food I desperately wanted to learn these dishes...
Got an opportunity to learn these dishes from one of my good kumaoni friend madhu Bakuni ...let's start with madwe ki roti / ragi flat bread will share Bhat ke dupke, palak ka kappa Gaderi ke gutke , kumaoni raita, Aloo ka jhol and aloo gutook soon .
Madwa ka atta / fingermilet/ ragi flour 1/2 cup + 3 tblsp for dusting Water 1 cup Salt to taste Rice flour 1 Tbsp Oil 1/4 tsp Method
1. In a pan add water, salt and oil. Allow this to boil.
2. Once it starts boiling, simmer the flame and add the jowar atta and the rice flour.
Mix this well till the water absorbs.
3. Keep it covered for 10 minutes. When it is cool, grease your hands with oil and nicely
knead it into a smooth and soft dough.
4. Take a big lemon sized portion of the dough and dust generously with dry flour.
5. Pat this with hands to make a small disc size. Heat a tawa and place the rolled roti on the
6. Wet your hands with water and spread your hands on the top side of the roti. This is to
keep the rotis soft even after few hours of making.Cook on both sides and if needed add
Health is wealth .....it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine...I have started a Diet food series.
There's nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I'm planning to make one today in breakfast. And it's not just because they taste divine but also because they're really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it's almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling....Dosa with healthy twist will make this delicious treat more interesting. My dietitian sugges…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…