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Kumaon, in the north of India, is home to the majestic Himalayas. The food here is simple, unadulterated and extremely nutritious – fit only for the gods. This land (the state of Uttarakhand) is naturally blessed with a million kinds of herbs, edible roots, wild berries, green leaves and pulses. Most of the people of Kumaon are vegetarian. Curries cooked for hours over a wood fire and iron-rich dals, with fortified herbs like jambu, jhakeya, gandheraani and bhaangha (hemp seeds), make for a unique taste experience.
Kumaoni cuisine is a subtle blend of flavours that you get used to over time. They are not pungent but add a delicate spice to the food. It is a very simple culinary experience with the taste and smell associated with childhood comfort food. Here are some mouth-watering recipes from the mountains that you must try. (Also read: From jackfruit to coconut: 5 refreshing homemade fruit ice cream recipes to beat the heat ,
Must try these dishes to experience the taste of Kumaon
1. Kumaoni Raita
(Recipe by Chef Kunal Kapur)
Material:
1 tablespoon mustard seeds
2 teaspoons cumin seeds
5 garlic cloves
2 green chillies
a pinch of salt
Handful of mint leaves
a handful of chopped coriander
¼ tsp turmeric
1 cup thick curd
1 tsp chili powder
1 small cucumber (peeled and grated)
Method:
1. For the chutney paste, grind the garlic and green chillies in a mortar and pestle.
2. Then add fresh mint leaves, coriander leaves, salt as per taste, turmeric and red chili powder.
3. Grind everything finely. Add curd, grated cucumber and raita paste in a clean bowl.
4. Mix it well with a whisk. Pahadi Raita is ready to serve. Serve it with any kind of paratha and enjoy it!
2. Swell
(Recipe: Chef Sanjeev Kapoor)
Material:
dough
1½ tbsp wheat flour
salt to taste
1 tablespoon + 2 teaspoons oil
Stuffing
1 cup boiled chawli
4-5 cloves of garlic
½ inch ginger, roughly chopped
1 green chilli
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
salt to taste
Oil for greasing + for frying
Method:
1. Take wheat flour in a large plate. Add salt, 1 tbsp oil and 1 cup water and knead a stiff dough. Add the remaining oil and knead again. Cover it with a wet muslin cloth and keep it aside for 10-15 minutes.
2. To make the stuffing, add black eyed peas in a blender jar. Add garlic, ginger and green chillies to it and make a fine paste. Transfer it to a large bowl, add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt and mix well.
3. Apply some oil on the worktop. Take a small portion of the dough and shape it into a ball. Press it and make a well in the centre. Fill with a portion of the stuffing and bring the edges to the centre and press to seal. Pinch off the excess dough and flatten it slightly. Roll it into a small disc.
4. Heat enough oil in a pan. Gently add the discs one by one and fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the puris on a serving plate and serve.
3. It just isn’t there
(Recipe: Chef Sanjeev Kapoor)
Material:
4-5 fresh mallow leaves
2 cups grated mawa/khoya
¾ cup sugar
½ tsp green cardamom powder
¼ tsp nutmeg powder
1 cup fresh grated coconut
Chopped almonds for garnish
Method:
1. Heat sugar and half cup water in a non-stick pan. Cook till sugar melts.
2. Add khoya and keep stirring till it melts and continue cooking. Cook for 6-8 minutes or till the mixture leaves the sides of the pan, keep stirring continuously.
3. Add green cardamom powder and nutmeg powder and mix well. Add coconut and keep mixing and cook for 1-2 minutes. Transfer the mixture to a plate and let it cool to room temperature.
4. Cut the malu leaves in half and shape each half into a cone. Secure it with a toothpick.
5. Fill each cone with a portion of khoya mixture, garnish with chopped almonds. Garnish on a serving plate and serve.
6. Peel the leaf before eating.
4. Chaunsa Dal
(Recipe: Chef Sanjeev Kapoor)
Material:
1 cup whole urad dal
3 tablespoons mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp asafoetida
2 tablespoons chopped garlic
1 tablespoon chopped ginger
2 medium-sized onions, finely chopped
salt to taste
2 medium-sized tomatoes, finely chopped
1 tsp coriander powder
1 teaspoon red chili powder
½ tsp turmeric powder
2 tablespoons chopped fresh coriander leaves
Chopped green chillies for garnish
Method:
1. Roast whole black gram for 4-5 minutes. Let it cool.
2. Put the roasted chickpeas in a grinder jar and grind them coarsely.
3. Heat mustard oil in a pressure cooker, let it smoke. Add mustard seeds, cumin seeds, asafoetida and mix well. Add garlic, ginger, onion, salt and fry for 1-2 minutes.
4. Add tomatoes, mix well and cook for 3-4 minutes.
5. Add 4 cups water and mix. Cook till it boils.
6. Add coriander powder, red chili powder and turmeric powder and mix. Cover and cook for 3-4 whistles.
7. When the pressure is completely released, open the cooker, add coriander leaves and mix.
8. Serve hot garnished with chopped green chillies.
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