Palau

Ingredients :

100 gms - Jhangora (Millet)
1 litre - Mattha (Buttermilk)
50 gms - Sugar
Salt to taste
Water as required

Cooking Instructions :

- Boil the jhangora in water.
- Mix the mattha in boiled jhangora and cook well for 45-55 minutes.
- Add sugar and salt according to taste.

Urad Bhuda

Ingredients :

300 gms - Urad Dal
1/2 cup - Sliced Onions
2 tsp - Chopped green chilies
2 tsp - Chopped coriander leaves
1 tsp - Jeera powder
2 tbsp - Hot Spice
5 gms - Sesame seeds
Salt to taste
Oil to fry

Cooking Instructions :

- Soak the urad dal overnight. After soaking, strain the water from the urad dal and grind to a fine paste.
- Add the jeera powder, hot spice and salt. Mix it well and ensure that the spices do not cohase.
- Add chopped onions, chilies and coriander leaves. Mix well.
- Make small balls by applying water on the palms.
- Spread some sesame seeds on a plate.
- Roll the balls on the sesame seeds so that the balls are coated with the seeds.
- Deep-fry the balls in a deep pan in oil.
- Serve hot with sauce.

Swala

Ingredients :

100 gm - Tur
200 gm - Wheat flour
10 gm - Ginger
5 nos - Green chilies
1/2 bunch - Green Coriander
1/2 tsp - Hot Spice
1/2 tsp - Chilli Powder
Salt to taste

Cooking Instructions :

- Boil the tur dal in a pan.
- Make the dough of wheat flour.
- Chop ginger, green chilies and green coriander.
- Grind the boiled dal in a grinder and mix all the ingredients while grinding except dough.
- Take a good quantity of oil in a deep pan and heat it.
- Make small balls of the dough and flatten them.
- Stuff the dal mixture and enclose it in the flattened dough balls.
- Roll it with the help of a roller with soft hands (like a puri) so that the mixture does not come out of the dough.
- Deep-fry the puri in the hot oil.

Kulath ki Dal

Ingredients :
300 gm - Mandua Kulath (A special type of cereal available only in Garhwal and Kumaon Region. Alternative: Beans)
50 gm - Rice Paste
1 tsp - Turmeric powder
1 tsp - Coriander powder

For Tempering
5 flakes - Garlic
1 tsp - Red Chilly powder
50 gm - Butter
20 gm - Ginger
A pinch - Asoefetida
1/2 tsp - Cumin seeds
Gandhreni small piece

Cooking Instructions :

- Soak the dal(lentils) in water for 1/2 hour. Chop ginger and garlic.
- Boil the dal in water double the amount of dal.
- Add ginger, garlic, turmeric, coriander and half of the chilly powder and salt. When done, add rice paste and cook for some time.
- Before removing the dish from the burner, add cumin seeds,
- Asofetida, gandhreni and rest of the chilly powder.
- Garnish the dal with either little boiled rice or with lots of butter and coriander leaves.

Mandua ki Roti

Ingredients :

300 gms - Mandua flour (A type of cereal available only in Garhwal and Kumaon region)
200gms - Wheat Flour
Salt to taste
Water as required

Cooking Instructions :

- Mix mandua flour, salt and wheat flour well. Prepare stiff dough with water.
- Divide into even sized balls and roll out into flat circles (Chapati)
- Heat the griddle and cook chapati both sides on the fire, ensuring that the chapaties have been cooked well.
- Serve with milk and lots of white butter or ghee.

Kandlaee ka Saag

Ingredients :
2 Kg - Kandlaee (also known as Bichhu Ghas)
50 gms - Jakhiya
30 ml - Oil
Salt to taste

Cooking Instructions :

- First of all pick very soft and smaller leaves of kandalee.
- Boil these kandalee in water and cook it till the acidity content of the leaves are removed and the entire kandalee becomes pulpy.
- Drain out the excess water. Heat oil in a pan that has a thick bottom. Next, add to it Jakhiya.
- Fry the boiled leaves of kandalee and add salt to it according to the taste. Garnish the preparation with chopped dry fruits. Serve it hot.