uks_1.pdf

Contents:
S.no. Dish
1. Chausoo
2. Bhatwani
3. Chudkani
4. Kafuli
5. Phaanu
6. Palak ki dhabdi
7. Thichwari (aaloo)
8. Thichwari (mooli)
9. Kandalee ka saag
10. Jholi
11. Rabra
12. Bhatt ke dubke
13. Gaanjda
14. Baadi
15. Manduey ki roti
16. Lesu
17. Gahad ke parathey
18. Urad daal ke pakode
19. Swale
20. Patyud
21. Choliya roti
22. Aaloo gutuk
23. Aarsa
24. Gulgula
25. Singori
26. Jhangore ki kheer

27. Baal mithai
28. Rotane
29. Suji pua
30. Gulthiya(Kanku)
31. Ghughuti
32. Letuaa
33. Singhal
34. Bhangjeera ki
chutney
35. Bhaang ki chutney
36. Pallar
37. Phadi kheere ka raita
38. Neembu saan
39. khatai

Ingredients:
1/2 cup urad dal
1/2 tsp Coriander Powder
1/2 tsp Cumin seed (Jeera)
1/2 tsp Red Chili powder
1/4 tsp Turmeric powder
Ginger garlic paste as per taste
1 tsp ghee
1-2 cup Water
Salt, to taste
Asafetida powder
Chopped green coriander leaves
Method:
➢ Chaisoo is also known as chaise, Chaiswadi in various parts of
Uttarakhand.
➢ Before starting the recipe firstly, we have to grind the urd daal
to a powder. The powder should not be very fine it should be
slightly coarse.
➢ Heat a wok (Kadhai) and put one spoon ghee in it, when ghee is
heated add cumin seed, asafoetida powder and garlic paste in it.
We can make it in any metal kadhai but it will be tastier if cooked
in iron kadhai.
➢ Then add the powdered daal in it and fry on low flame till the
pleasent aroma of daal comes out.
➢ Add all the masalas including coriander powder, cumin powder,
red chilli powder, turmeric powder, salt mix it up and then add
water.
➢ Cook on medium to low flame stirring occasionally until thickens
for 20-30 minutes. Once it is done, switch off the gas and add
chopped green coriander and serve hot.
➢ Serve hot Chainsoo with ghee along with Steamed Rice.

Ingredients:
1 bowl-Bhatt (Yellow)
1 medium Chopped onion
2 medium Chopped tomatoes
1tsp Ginger/ Garlic paste
Pinch Cumin seeds
Pinch Asafoetida (heeng)
Red pepper as per taste
Coriander powder
Turmeric powder
Ghee and Chopped
Method:
➢ Take an iron wok (Kadhai) and start dry roasting the bhatt, for
about 4-5 mins on low flame.
➢ When they turned yellowish- brown and aroma comes out then
turn the flame off, but let them stay on the pan for some more
time. Daal should not over roast. Taste of whole dish depends upon
the roasting step.
➢ Use silbatta to grind the roasted daal which will add the
traditional taste to the dish. In all Uttarakhand dishes for
grinding, we should use silbatta instead of mixer grinder to
maintain its traditional value.
➢ We don’t have to make fine powder just go for the coarse grinding.
➢ Heat some mustard oil in a wok, add cumin seeds, followed by
asafoetida , ginger-garlic paste and chopped onions .
➢ Add chopped tomatoes along with coriander powder, turmeric
powder and salt. Cook well for some times.

➢ Add coarse daal powder to the masala, add fry along with masala
for some times. After mixing and frying it for some times, add hot
water.
➢ Cover the lid and let it on low flame, initially on high flame for
some 10 -15 mins, then bring it down to low. This will first cook
and soften the lentils and then will gradually reduce and thicken
the consistency. Cook for some 4-6 mins on low flame.
➢ Add most important ingredient ‘ghee’. Garnish it well with
chopped coriander served hot.

Ingredients:
1 cup - Black bhatt
Plain flour - to taste
1 Medium size onion
½ tsp Jeera
1 tsp Dhaniya powder
½ tsp Chilli powder
2tsp Oil
Salt - to taste.
4-5 cup Water
Method:
➢ Soak the black bhatt from the previous night.
➢ Heat the mustard oil in a deep pan preferable iron wok. Take
jeera, chopped onion, and the soaked bhatt together and fry them
in the deep pan till the onions turn brown in colour and blooming
sound of bhatt comes out.
➢ To it add one or two teaspoons of plain wheat flour and fry them
again for few minutes.
➢ To this add dhania, haldi, and jeera and chilli powder. Fry them
once again for few seconds.
➢ Next, add four cups of water to it and cook on maximum flames.
Cover it and simmer for approximately half-an-hour or till the
bhatt is soft and the curry is thick. Make sure the colour of
churkaani is dark greenish black similar to chaisoo.
➢ Serve Bhatt ki Chudkani with hot steamed rice. It will taste
yummy.

Ingredients:
3 bunches spinach,1 Bunch methi
2 teaspoon cumin seeds
8 green chilli
2 tablespoon powdered rice
1 tsp powdered turmeric
8 cloves garlic
4 cup water
2 pinches asafoetida
4 tablespoon yoghurt (curd)
4 tablespoon mustard oil
1 tsp coriander powder
1/2 tsp ginger
salt as required
Method:
➢ To start with, wash palak (spinach) and methi (fenugreek leaves)
in running water and chop them on a chopping board.
➢ Take a pan, keep it on medium flame and boil a little water in it.
In that boiling water, add methi and palak along with chopped
green chilies.
➢ Remove it from flame and blend the mixture in a blender. Keep
this paste aside and chop ginger and garlic.
➢ In a pan, heat oil on a medium flame and add garlic-ginger in the
pan and sauté them properly. Then, add cumin seeds and
asafoetida. Mix well.
➢ Then add mashed paste, turmeric powder, dry coriander powder,
salt and enough water to the pan. Let the mixture boil. Finally
dissolve rice powder in water and add it in the mixture. Cover
the pan and let the curry cook for 15 minutes over low flame.
➢ Remove from flame once done and serve hot.

Ingredients:
1 cup Horse gram (gahad)
ginger – Garlic paste
2 green chilli
3 tsp Oil
1tsp ghee
2 onion
1Tomato
1 tsp red chilli powder
¼ tsp turmeric powder
¼ tsp coriander seeds
1 tsp cumin seeds
2 red chilli
1tsp coriander leaves
salt as per taste
Method:
➢ Clean horse gram and soak overnight, later drain water and rub
it skin. Skin will goes out easily .
➢ Drain water completely and grind it coarsely by adding ginger,
garlic and green chilli without adding any water. Take it into
bowl add turmeric powder and salt mix it well.
➢ Heat a pan with oil. Add cumin seeds, jeera and red chillies, hing
fry well then add finely chopped onion when starts changing color
add tomatoes fry well.
➢ Now add salt, red chilli powder and coriander powder mix well
then add remaining grinded paste.
➢ Cook the above well and low to medium flames for 10 minutes. If
you feel gravy is very thick add some more water and cook for a
minute
➢ Serve it with hot steamed rice with ghee then garnish it with
finely chopped coriander leaves.

Method:
➢ Wash the spinach and cut into small pieces.
➢ Put a wok on flame and add oil to it add cumin seed and jakhiya
and chopped onion to it and fry till the onion turns brown.
➢ After this add tomatoes and spinach to it and add all spices
(turmeric powder, salt, chilli powder and cook for 2 minutes
➢ In another bowl beat the curd with wheat flour to make a smooth
consistency.
➢ Add this mixture to the spinach mixture with continuous stirring
Till it boils or the gravy thickens.
➢ Add more water to it as required and cook for another 15-20
minutes.
➢ Switch off the flame and garnish with green chopped coriander
leaves.
Ingredients:
Palak (spinach) 250gm
1/2 cup wheat flour
1/2 teaspoon red chillies powder
1 teaspoon Turmeric powder
1 pinch Asafoetida/heeng
1 teaspoon jakhiya and cumin seed
1tsp ginger garlic paste
3 cups Curd
Mustard oil
Chopped green coriander

Ingredients:
3-4 Potatoes (Aloo)
1 Onion , finely chopped
1 Tomatoes , diced
1 Green Chilli , slit
3 Dry Red Chillies
1 tsp Cumin seeds (Jeera)
1/2 tsp Methi Seeds (Fenugreek
Seeds)
1 Cardamom (Elaichi) Pods/Seeds
1/2 tsp Turmeric powder (Haldi)
1 tsp Cumin powder (Jeera)
1 tsp Coriander Powder
1 tsp Red Chilli powder
Salt , to taste
Ginger, garlic &green chilly
Method:
➢ Take the potatoes cut in small pieces and crushed them on silbatta.
➢ Heat a kadhai with oil, add cumin seed, dry red chillies, sauté for
few seconds until you get a good aroma.
➢ Add fine chopped onion to this and fry till it becomes golden
brown, then add chopped tomatoes to this and saute for few
minutes.
➢ Add ginger, garlic and green chillies paste to the above mixture
and mixed properly.
➢ Add in the crushed potatoes and combine it well with the onion
tomato mixture. Sprinkle all the spice powders like salt, red chilli
powder, turmeric powder, coriander powder and cumin powder
and give it a mix.
➢ Cook it on medium flame for 15-20 minutes. After this garnish
with chopped green coriander and serve with rice.
➢ Add 1/4 cup of water and allow the Thechwani to simmer for at
least 10 minutes, until the Thechwani thickens lightly. Once done,
check the salt and seasonings and adjust according to taste.

➢
➢ Turn off the heat and transfer the Thechwani to a serving bowl
and serve hot.
➢
➢ Serve the North Kumaon Thechwani Recipe along with Ragi
Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber
Raita and serve it for a wholesome lunch or dinner.

Ingredients:
3-4 Mooli (Radish), skin peeled
1 Onion , finely chopped
1 Tomatoes finely chopped
1 Green Chilli , slit
3 Dry Red Chillies
1 tsp Cumin seeds (Jeera)
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander Powder
1 tsp Red Chilli powder
Salt , to taste
Ginger, garlic &green chilly,green
coriander
Method:
➢ Take the mooli cut in small pieces and crushed them on silbatta.
➢ Heat a kadhai with oil, add cumin seed , dry red chillies, sauté
for few seconds until you get a good aroma.
➢ Add fine chopped onion to this and fry till it becomes golden
brown,then add chopped tomatoes to this and saute for few
minutes.
➢ Add ginger, garlic and green chillies paste to the above mixture
and mixed properly.
➢ Add in the crushed mooli and combine it well with the onion
tomato mixture. Sprinkle all the spice powders like salt, red chilli
powder, turmeric powder, coriander powder and cumin powder
and give it a mix.
➢ Cook it on medium flame for 15-20 minutes. After this garnish
with chopped green coriander and serve with rice.

Ingredients:
Kandlaee (Bichhu Ghas):
1kg
Jakhiya: 50 gm
Salt, red chili powder,
Oil: 30 ml
Salt as indicated by the
taste
Method:
➢ Heat up the kandalee in water and cook it till the sharpness
substance of the leaves are evacuated.Care must be taken during
this step that do not touch kandalee with naked hand.
➢ Remove the water and again heat with fresh water. This will
extract out the extra ingredients.
➢ Grind the kandalee in silbatta to make a paste.
➢ Heat oil in a wok (iron) add Jakhiya to it and red chili, chopped
onion and ginger garlic paste.
➢ After this add paste of boiled leaves of kandalee and add salt,
dhaniya powder, chili powder to it according to the taste.
➢ Kandalee saag is ready to serve.

Method:
➢ Take a big size bowl and put the besan salt turmeric and curd to
it,agitate it till a smooth consistency.
➢ Heat oil in a wok and add cumin seed to it then red chilly and
heeng to it.
➢ Add besan-curd mixture and spices coridander powder, red chilli
powder and turmeric powder to it.
➢ Stir continuously until it boils or the gravy thickens.
➢ Cook for 15-20 minute on medium flame.
➢ Jholi is ready , garnish with chopped coriander leaves.
Ingredients:
1 cup Besan / gram flour
1/2 tsp Red chillies powder
1 tsp Turmeric powder
1 pinch Asafoetida/hing
4 red chillies, whole
1 tsp jeera / cumin seeds
5 garlic cloves
3 cups Curd

Method:
➢ Put oil in a kadhai and add jakhiya seen in it.
➢ Add the green chopped vegitables to the pan.
➢ Add salt,chilly ,coriander and turmeric powder to it along with
ginger garlic paste .
➢ Allow it to cook for 2-3 minute, after this add the rice in it and
mix well.
➢ Afterward add matha with continuous stirring.
➢ Add water if required and cook it for 5-10 minute.
➢ Care must be taken that the rice should not be overcooked, and
the consistency should not be hard ,it should be slightly liquid.
➢ Garnish it with green chopped green dhania and serve hot .
Ingredients:
Rice – 1 cup
Matha – 1 glass
Salt – as per taste
Garlic ginger paste
Chilly powder- as per taste
Turmeric-1/2 tps
Dhania powder -1/2 tps
Jakhiya - 1/2 tps
Oil – 1 tps
Spinach – 100 gm
Sarso green- 100 gm
Green dhania- 50 gm

Method:
➢ Wash Bhatt Dal and soak for overnight.
➢ Make a coarse paste of soaked Bhatt Dal using silbatta.
➢ Finely chop the garlic and green chilies.
➢ Heat oil in an iron wok (kadhai). Add cumin seeds and hing and
fry until the cumin turns slightly brown,then add chopped onion,
garlic and fry till brown colour.
➢ Add all the spices including salt and saute for 2 minutes.
➢ Now add the Bhatt Dal fine paste and saute well and cook for 2-3
minutes.
➢ Now add 3-4 cups of water and green chilies, Cook it for at least
30 minutes with continuous stirring.
➢ Colour of the dubke changes to black due to iron wok which makes
it rich in iron.
➢ Turn the gas off and serve hot, garnish with green coriander
leaves,ghee.and enjoy the disc with rice.
Ingredients:
1 cup bhatt dal
1 onion, chopped
A small piece of ginger
1 green chilli
4 garlic cloves
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin seed
1 pinch of asafoetida
Oil / ghee
Salt, as per taste

Ingredients:
Black bhatt – 1/2 cup.
rice – 1 cup
Medium size onion - 1
numbers.
Jeera - 1/2 teaspoons.
Dhania powder - 1 teaspoons.
Chilli powder - 1/2 teaspoons.
Oil - 2 tablespoons.
Salt - to taste.
Ghee,
Method:
➢ Soak the black bhatt from the previous night and grind very
coarse on silbatta .
➢ Heat the mustard oil in a deep pan preferable iron wok. Take
jeera, chopped onion, and the soaked grounded bhatt together and
fry them in the deep pan till the onions turn brown in colour and
blooming sound of bhatt comes out.
➢ To this add dhania, haldi, and jeera and chilli powder. Fry them
once again for few seconds.
➢ Next, add rice to it and water to it and cook on maximum flames.
Cover it and simmer for approximately half-an-hour till the rice
cooked.
➢ Garnish it with chopped coriander and Serve hot with ghee

Method:
➢ Put a wok (kadhai) on flame and add 2 glass of water in it till it
boils.
➢ Slowly add the ragi flour to the water with continuous stirring to
avoid the lumps.
➢ Cook it for 4-5 minutes until a thick consistency will comes out,at
last add the ghee in it and mix well.
➢ Serve the hot baadi along with chaisoo, faanu or aaloo ki
thichwari.
Ingredients:
1 cup Raagi flour (Mandua aata)
Ghee – 1 tps
water

Method:
➢ Mandua is also called koda in traditional language.
➢ Take mandua aata in a pan gradually add warm water to it and
knead to a dough.
➢ Make small balls and roll it to make chapati.
➢ Then cook on the tawa.
Ingredients:
Ragi flour (Mandua aata) – 1 cup
Water
salt

Method:
➢ Take wheat flour in a bowl and add salt to it and knead with the
help of water.
➢ In another bowl take the ragi flour add ajwain and salt to it and
blend properly, knead with water to make a dough.
➢ Set aside for 5 minutes.
➢ After this make a small ball with the help of ragi dough and bigger
with the wheat dough.
➢ Take the wheat flour dough and stuffed with ragi flour dough.
➢ Roll into the shape of chappati and cook on tawa or griddle.
Ingredients:
½ KG wheat flour
200 gm ragi/mandua
1tsp ajwain
Salt as per taste

Ingredients:
1 cup Horse gram (Gahad)
4-5 cloves Garlic
Small piece as pe taste Ginger
1-2 green Chillies
Salt as per taste
Little dry mango powder
Chopped green Coriander
leaves
Method:
➢ Splash gahat ki daal medium-term or for 4 to 5 hours.
➢ Bubble it by including minimal salt in it.
➢ Drain excess water (Do not throw this water as it is considered a
remedy for removal of stones from our body.)
➢ Grind the boiled pulses with garlic, ginger, chillies, and salt.
➢ Make it thicker and add chopped coriander leaves and 1 tsp. of
dry mango power.
➢ Prepare wheat dough separately and fill this mixture inside each
ball to make fine parathas.
➢ Serve these parathas with chutney and fresh curd.

Method:
➢ Wash and Soak urad daal overnight.
➢ Drain the water and grind the soaked daal in silbatta along with
green chilli, garlic bud.
➢ Add chopped coriander leaves, garam masala and salt to taste in
the above paste.
➢ Continuously beat the daal mixture till the batter become fluffy.
➢ Before using the batter make sure the batter has enough
entrapped air.
➢ Make balls of dal paste and press between the hand.
➢ Put sesame seed over the pressed daal.
➢ Take a wok on heat put oil in it and deep fry all the Pakora.
➢ Crispy daal ke pakode snaks are ready to eat.
Ingredients:
2 cup Urad daal
3-4 Green chilies
4-5 clove Garlic
50 gm Coriander leaves
½ tsp Garam masala
Salt as per taste
Oil to fry
50 gm Til seed

Method:
➢ Boil mixed daal, cool and grind it to form a paste on silbatta.
➢ Mix ginger, green chilies, garlic bud to the daal and grind it.
➢ Add coriander leaves, garam masala and salt to taste in the
above paste.
➢ In another bowl knead whole wheat flour to make a smooth dough
with water and set aside for few minutes.
➢ Make balls of dough and stuff small quantities of dal paste
mixture in them.
➢ Roll out dough balls into small flattened shape and size of puri.
➢ Take a wok on heat put oil in it and deep fry all the stuffed puries.
➢ Swale are ready to eat,serve hot along with ghee.
Ingredients:
100 gm Mix daal
200gm Wheat flour
Small piece of Ginger
3-4 Green chilies
4-5 cloves Garlic
½ tsp Chili powder
50 gm Coriander leaves
½ tsp Garam masala
Salt as per taste
Oil to fry
Ghee as required

Method:
➢ Heat sufficient water in a steamer. Trim the stems of the arbi
leaves an roll a rolling pin on the back side to soften the leaves.
➢ Place besan in a bowl, add ginger paste, green chilli paste, red
chilli powder, coriander powder, cumin powder, turmeric
powder, crushed sesame seeds, tamarind pulp, jaggery and
sufficient water and mix into a thick paste. Add salt and mix
again.
➢ Apply this paste all over the back side of an arbi leaf. Place
another leaf over this with its pointed end opposite the first one.
Apply the paste over this too.
➢ Fold the sides slightly and tightly roll. Keep the rolls on a
perforated plate and keep it in the steamer. Cover with the lid
and steam till done.
➢ Take the rolls out and let them cool completely. Slice into
roundels.Heat oil in a non stick pan.
➢ Chop coriander leaves. Add asafoetida, mustard seeds and sesame
seeds to the oil and when they splutter add the patra slices and
toss.
Ingredients:
Colocassia leaves (arbi ke patte)
12
Gram flour (besan) 1 1/2 cups
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Oil 2 tablespoons
Asafoetida 1/2 teaspoon

Method:
➢ Take a bowl and add wheat flour and sugar to it and blend the
mixture properly.
➢ Now add Luke warm water to it slowly with continuous
vigorous stirring to avoid the lumps.
➢ Continuous stirring will give the batter to smooth consistency and
make sufficient air pockets in it.
➢ Spread the oil on a non stick tawa and take one ladle full batter
and put at the mid of tawa.
➢ At the same time spread the batter in circular direction with the
help of ladle back side to make a round roti.
➢ Once cook from one side move it to another side and cook till
colour turns brown. Choliya roti give a gauzy appearance after
cooking.
➢ Rotis are ready to serve, It can take as a snacks along with tea or
coffee.
Ingredients:
1 cup Wheat flour
½ cup Sugar
Water
Oil

Method:
➢ Boil potatoes and cut into small pieces.
➢ Heat oil in a wok, add cumin seed and jakhiya seed to it till
blooming.
➢ Then add potatoes, chopped green chilli, salt, turmeric powder to
it and mixed well.
➢ Cover with a lid and cook for 5 min under low flame.
➢ Garnish it with green chopped coriander and serve as a snacks.
Ingredients:
Potato-4-5
Cumin seed-1tsp
Jakhiya seed- 1 tsp
Salt as per taste
Chopped green chilli
Turmeric powder
Mustard oil 1 tsp

Ingredients:
500 gm rice
jaggery (Brown Sugar)
300 mL Mustard oil for deep
frying and water as needed
Bhangjeera
Method:
➢ Soak the rice for 3 hours in water.After 3 hours, drain the water
from the rice and wrap it in a muslin cloth to dry.
➢ Rice should be ground into a fine powder. After grinding sieve it
through sieve to get fine powder.
➢ Make thick jaggery syrup by boiling the jaggery in water until it
becomes thick. Cool it till room temperature.
➢ Take the rice powder and bhagjeera seed in a vessel and add
jaggery syrup to it until dough is made.
➢ Take the dough and make small balls from it then press the balls
into a shape of small puri or doughnut.
➢ At the same time add oil in a wok on flame and deep fry the puri
till the colour changes to dark brown colour and a sweet aroma
will come out.
➢ Arsa are ready to eat ,It can be strored for 2-3 months.

Ingredients:
½ cup Wheat flour
1/2 tsp fennel
1/2tsp cardamom powder
¼ baking soda
½ cup jaggery
Water as per need
Oil
Method:
➢ Take a big bowl put ½ cup jaggery and ½ cup water to this.
➢ Stir to dissolve the jaggery.
➢ In another bowl add 1½ cup wheat flour, ½ tsp fennel, ¼ tsp
cardamom powder and ¼ tsp baking soda.
➢ Mix well making sure all the ingredients are uniformly
distributed.
➢ Add the prepared jaggery solution to this mixture and mix well.
If required then add more water to the mixture to make a free
flowing consistency.
➢ Beat for few minutes till the batter turns smooth and silky.
➢ Cover and rest for 30 minutes or more to get soft and fluffy
gulgula.
➢ After 30 minutes, beat the batter again for a minute making sure
the batter has enough entrapped air.
➢ Dip the hand in the water and take scoop of batter.
➢ Drop into hot oil to make ball sized shape of gulgula.
➢ Fry on medium flame until it turns golden brown.
➢ Drain off extra oil on tissue paper.
➢ Gulgula are ready to eat .It can be stored for few days if stored in
airtight container .

Ingredients:
1/4 kilogram Unsweetened
khoya
1/4 kilogram Sugar
100 grams fresh grated coconut
15 molu leaves, folded into cones
2 tablespoons nuts
Method:
➢ Take a bowl put khoya and sugar in it and mix properly.
➢ Put another vessel on flame and transfer this mixture to the vessel
Heat this till khoya melts.
➢ Add grated coconut and continue heating for next 10-15 minutes.
➢ After this remove the mixture and allow to cool down. As
mixture cools down, fill small amount of khoya mixture in
previously prepared malu cones.
➢ Garnish each with nuts as per choice.
➢ Beautiful singori are ready to eat.It Can be stored for months.

Ingredients:
3 cup barnyard millet
5 cup sugar
1 tablespoon cashews
1/2 tablespoon raisins
500ml milk
1/2 cup almonds
Method:
➢ Take a deep bottomed pan and add milk to it. Let the milk boil
over medium flame.
➢ Once the milk is boiled, add millet/jhangora to the pan. Cook this
mixture for 10-15 minutes with continuous stirring to avoid
lumps.
➢ Add sugar in thus mi0xture and cook again in order to let the
sugar dissolve.
➢ Remove from flame and transfer in a bowl. Serve hot or can
refrigerate the bowl for approx 2 hours. Serve chilled by
garnishing with dry fruits.

Ingredients:
300 gm Khoya/mawa
200 gm Powdered sugar
1 tsp Green cardamom powder
1 cup Sugar balls
1 tasp Ghee/clarified butter
1 cup Sugar (for syrup)
Method:
➢ Firstly, take khoya and grate it well.
➢ Now in a wok, add ghee and let it melt. After melting of ghee add
grated khoya in it and mix well on a low to medium flame till it
turn brown.
➢ Stirring should be continuous to avoid uneven cooking, it will take
10 to 12 minutes to turn its color.
➢ After this add powdered sugar to this.
➢ Now khoya will start caramelizing, so make sure that it should
not burn. Now cook it until it starts leaving ghee from itself.
➢ In another pan, add water and sugar in it for making sugar
syrup. Once sugar melts completely, add cardamom powder in it
and mix well.
➢ After melting of sugar, cook it for more 5 minutes and then turn
the flame off.
➢ Now pour less than half of the sugar syrup in the prepared
mixture and again cook the khoya mixture till it absorbs sugar
syrup completely and starts leaving the pan itself. Make sure it
turn into a thick mixture like barfi batter.
➢ To check, drop some mixture on a plate and after few seconds
check with your fingertips that if it comes out evenly and easily
from the plate or not. If not, then cook it for more 5 to 7 minutes.
➢ Now in a plate or a tray, grease some ghee. Pour the prepared
mixture on it and then spread it evenly on it.
➢ Keep it aside for cooling for about an hour. Then cut it into square
or rectangular shapes.

➢ Again put the sugar syrup on flame and slightly warm it. Then
dip the prepared barfi in it and take them out and put them on a
sugar balls. Coat sugar balls well on the barfi and keep aside.
Make all the barfi with the similar process.
➢ Finally bal mithai is now ready to serve. Serve it or store it in a
refrigerator for about a week and enjoy.

Ingredients:
2 cups Whole wheat flour
½ cup Cold milk
150 gm Ghee
½ tsp green cardamom
½ tsp Aniseed (sauf)
2 cups Jaggery (gur)
1 cup Water
Method:
➢ Heat the water and dissolve the jaggery in it.
➢ Sieve the jaggery solution, set a side and allow the solution to cool.
➢ Mix the wheat flour with milk along with ghee. Add sauf and
illaichi.
➢ Add the jaggery solution to the wheat flour and gradually
kneading it.
➢ Continue adding the jaggery solution and kneading the flour till
it turn to stiff dough.
➢ Make small balls of dough and place balls in between engraved
wooden molds.
➢ Then take oil in a pan and deep fry the rotane till it becomes
brown.

Method:
➢ Take a bowl and mix Semolina, yogurt, ghee, sugar and banana
mash together and stirr it well.
➢ Keep it aside for minimum 10-15 minutes to allow the semolina
swell properly.
➢ Put a wok on fire and take oil in it and heat for proper
temperature.
➢ Now again stir the batter for final mixing and avoid any lumps
in it .
➢ Drop the batter one by one in to the oil wok and fry on medium
flame till they becomes light brown in colour.
➢ Puwa is ready to be served with tea,we can stored it for 2-3 days.
Ingredients:
1 cup semolina
1 cup yogurt
1 tbsp Ghee/ clarified butter
3 tbsp sugar
1 banana mash
Oil for deep frying

Method:
➢ Put a wok on flame and boil milk in it.
➢ Once the milk boiled slow the flame and add wheat flour slowly
over it with continuous stirring with a wooden pestle (belan) for
15-20 minutes.Care should be taken that no lumps will form in the
batter.
➢ After getting a smooth consistency add gaggery pieces to it and
again vigorously stir it till it gets completely melts.
➢ Again, cook for 5-7 minutes.
➢ After this add the ghee to the mixture with continuous stirring.
Cook for further 5-10 minutes.
➢ Gulthiya is ready to serve, Garnish it with chopped dry fruits,
little amount of ghee can also add at the time of serving. It should
consume immediately after cooked.
Ingredients:
1 cup Wheat flour
½ cup Gaggery
1 cup Milk
2 tsp ghee

Method:
➢ Grate the dry fruits and coconut.
➢ Take a bowl and add wheat flour, sooji, fennel seeds, sesame seeds,
grated coconut and grated dry fruits and mix them properly for
uniform distribution of each ingredient.
➢ Add ghee to the above mixture and mix properly.
➢ Ghee imparts softness to the dish and coconut gives a crunch.
➢ In another vessel take I glass water and add jaggery pieces to
make a jaggery solution.
➢ Now slowly add the jaggery solution to the mixture and knead
properly.
➢ Now take a small amount of dough and roll it with your hands so
that u can give them a perfect shape. You can give shape as per
your desire, above shape is the traditional shape of ghughuti.
➢ Put a wok on flame and take oil in it ,allow to heat then deep fry
all the ghughuti till it turns glden brown.
➢ Ghughuti are ready to serve.It is a special dish of makar
sakranti,it can be enjoyed as a snacks along with tea.
Ingredients:
500gm Wheat Flour
100 gm Dry Fruits
2 tsp Sauf (Fennel Seeds)
1 tsp Sesame Seeds
50 gm Dry coconut,
200 gm Sooji
100 gm Ghee (for softness)
Jaggery Syrup
Milk (for dough).

Method:
➢ Take mattha in a wok and boil it with stirring.
➢ In another bowl take mattha and add wheat flour in it and mixed
properly to make a smooth uniform batter.
➢ Once the mattha gets boil add jaggery to it till gets completely
dissolve.
➢ Further add the wheat batter slowly to mattha jaggery solution
with continuous vigorous stirring.
➢ If required you can sprinkle some of wheat flour over it.
➢ Cook it for 10-15 minutes with continuous stirring or till a smooth
consistency will attain.
➢ Now the letuaa is ready to serve. Ghee is added above the letuaa
at the time of serving.
Ingredients:
1 litre mattha
200-400 gm wheat flour
300 gm jaggery(as pe taste)
ghee

Method:
➢ Take a big size bowl put the semolina, thick yogurt, mashed
banana, sugar, and green cardamom powder in it and mixed
thoroughly.
➢ Add sufficient amount of milk to the above batter to make the
batter more smooth.
➢ Set aside for 4-6 hours, or overnight.
➢ Take a wok or deep-frying pan and heat the oil in it.
➢ Make a cone with the help of plastic bag. Fill the bag with
semolina batter and press it so that the batter reaches the tip of
cone. Make a cut at the tip of cone.
➢ Drop the batter into the oil in the shape of a jalebi. Cook until
golden brown. Singhal slightly thicker than the jalebi
➢ Single are ready to serve.it can be consumed for 3-4 days.
Ingredients:
1 cup Sooji
½ cup Hung Curd
½ mashed ripe banana
½ cup sugar
1/2 tsp ground cardamom
milk approx. 100 ml
oil for frying

Ingredients:
½ cup Bhanjeera
2-3 Green chillies
Dhania/ coriander leaves a
bunch
3-4 Garlic pods
50 gm Bhangjeera Seeds
½ tsp Cumin Seeds
Salt – To taste
2-3Whole Red Chillies
Method:
➢ Take the Bhangjeera seeds and roast them in a pan. Saute is
continuously so that the seeds don't burn. After thorough
roasting, keep them aside. Then take cumin seeds and roast them
in a pan. Make sure that you roast the Bhangjeera's seeds and
cumin seeds separately.
➢ Take red chillies, cumin seeds, and Bhangjeera seeds. Take a
grinder and all these ingredients to it. Grind all the ingredients
into a fine paste using silbatta. You can use water to grind the
mixture well.
➢ After grinding the paste, take a bowl and add all the paste to the
bowl. Add lemon juice to it and salt as per taste.
➢ Your Bhangjeera ki chutney is ready to be served. It will taste
good as a side dish.

Ingredients:
50 Gram Bhaang ke dane
2 Green chillies
3 Tbsp Lemon juice
2 Tbsp Mint leaves, chopped
3 Tbsp Water
1/2 tsp Salt
Method:
➢ Roast the bhang seeds and then grind them in silbatta.
➢ Add the green chillies, mint leaves, water and salt and grind to a
paste.
➢ Add lemon juice to the mixture.
➢ The chutney is ready to serve.It is used as a side dish and eat with
both rice and roti.

Method:
➢ Take a pocelin jar,put mattha in it .
➢ In another vessel take I glass water and add turmeric powder,
chilly powder, salt,coriander powder,sarso powder to it and mix
properly.
➢ Pour the water mixture into the mattha jar and mix properly.
➢ Then take oil in a pan and add coriander seed ,clove and heeng to
it.
➢ Add this to the porcelain jar and immediately close it to avoid the
loss of gas.
➢ Further seal the jar with wheat dough for air tight sealing and
allow to ferment for 3-4 days.
➢ After proper fermentation pallar is ready to drink as a beverage
of summer.
Ingredients:
1 litre Mattha
½ tsp turmeric powder
½ tsp salt
½ tsp chilly powder
½ tsp grounded sarso seed
½ tsp heeng
½ tsp cumin seed
1-2 red chilly
½ tsp coriander seed
½ tsp clove
1tsp Mustard oil

Ingredients:
1 Kakri (desi cucumber)
250 gm Dahi
Cumin seed: 1tsp
Salt as per taste
Pinch of Turmeric powder
1 green chilli
1-2 Cloves of Garlic
Green chopped coriander
Method:
➢ Peel and grate the cucumber, squeeze and keep juice a side for
further use ,roast the cumin seed and grind to powder.
➢ Take a bowl put curd in it and beat well to make a smooth
consistency.
➢ Add the grated cucumber to the beated curd and mixed well.
➢ To this add salt, crushed garlic, chopped chilli, turmeric powder
and the powdered roasted cumin seed and mix well.
➢ If the consistency of raita is thick then add the squeezed juice of
cucumber to it to required consistency.
➢ Finally garnish it with green chopped coriander and serve as a
side dish.

Method:
➢ Peel the lemon and remove the seed and break each segment to
halves.
➢ Cut the moooli to small pieces
➢ Roast the bhaang and grind it with chilly and salt
➢ Stirr the curd to make a smooth consistency.
➢ Take a big bowl and mix lemon,mooli,curd bhang chilly paste.
➢ Add sugar and salt as per taste to the above mixture.
➢ serve in small bowl.
Ingredients:
2 Big lemon
1 Mooli
2-3 Green chilly
400 gm Curd
50 gm Bhaang
Sugar as per taste
1 tsp Honey
Salt as per taste

Method:
➢ Before starting make green salt.Which can be make instantly or
stored for long time.
➢ For that take green chopped dhania leaves, garlic leaves, green
chillies, salt, garlic and grind them on silbatta.
➢ Take a big size bowl, peel all the malta and remove their seed and
cut each piece into two halves.
➢ Mix the prepared green salt and sugar to the malta as per taste.
➢ Add chopped green dhania to the mixture and serve in small
bowl.
➢ Enjoy the taste of khatai in sunlight.
Ingredients:
4-5 Malta
2 Green Chilly
Chopped geen leaves of
dhaniya
Leaves of garlic
3-4 clove Garlic
Sugar as per taste
Salt as per taste

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