Kumouni Cuisine

Kumouni Cuisine, another of the pahari cuisine

2021-12-27T17:58:00.000-08:00

Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of the state as hill cows do not yield good quantity of milk.

Popular Dishes and Recipes

2020-12-27T18:00:00.000-08:00

Click on the dishes below for their reipes

1. Kandlaee ka saag
2. Swala
3. Palau
4. Urad Bhuda
5. Mandua Ki Roti
6. Kulath ki Dal

Palau

2007-12-27T18:11:00.002-08:00

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

2007-12-27T18:11:00.001-08:00

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

2007-12-27T18:10:00.002-08:00

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

2007-12-27T18:10:00.001-08:00

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

2007-12-27T18:09:00.002-08:00

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

2007-12-27T18:02:00.000-08:00

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.