Posts Subscribe to Revolution ChurchComments

Kumouni Cuisine, another of the pahari cuisine

0 comments
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.
Subscribe to: Posts (Atom)

Popular Posts

  • Palau
    Ingredients : 100 gms - Jhangora (Millet) 1 litre - Mattha (Buttermilk) 50 gms - Sugar Salt to taste Water as required Cooking Instructions...
  • 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 p...
  • 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...
  • 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...
  • 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 Wate...
  • Popular Dishes and Recipes
    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
  • Kumouni Cuisine, another of the pahari cuisine
    Characteristic feature of the Kumouni cuisine is the sparing use of milk and milk based products. This is due to the geographical nature of ...
  • 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...
 

Kumouni Cuisine part of World Cuisines. Copyright 2011-2012 All Rights Reserved. Concept by Mudra Media