Indian Pahadi Foods

Monday, November 27, 2017

Food of Assam | Mouth-watering Dishes From Assam

Food has been a universal connection between people for a really long time now. The fact that even though the ingredients are the same but the end product turns out to be different every time, is a sign of the diversity that the world has to offer. In fact, we don’t even have to go that far. There’s enough diversity in our country to begin with and Assam has to offer just right kind of flavors to tickle your taste buds. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavoring and influences. Did I mention that it’s a heaven for non-vegetarian lovers? Delicious pork, chicken and mutton dishes will leave you craving for more.

That’s not even all! The herbs and delicate flavors, along with the influence from Bengali cuisine, make the food of Assam a joyous affair for all food lovers!

Here are a few of Assam’s most favourite dishes:

1. Khaar – An Assamese meat delicacy

Khaar source

This dish of Assamese cuisine is one of a kind. It is a delicious curry made from raw papaya, pulses, taro and also with a main non-vegetarian ingredient. All of these is then filtered through dried banana leaves which gives it a unique and an unexpectedly refreshing flavor. It is generally eaten with rice during lunch.

2. Duck meat curry – Assamese food delicacy!

Duck meat curry source

Duck meat, if cooked properly, tastes heavenly. This delicacy of the food of Assam is cooked with Ash Gourd (lauki)and is generally cooked on special occasions. The use of whole spices gives it a unique flavour. The curry can be cooked according to individual preferences which varies from person to person. It can be cooked in lentil, sesame, pumpkin and a lot more!

3. Maasor tenga(tangy fish curry)

Maasor tenga source

This graceful dish of Assamese cuisine is extremely refreshing on the palette. The fish curry is made with everything sour and yet it magically turns out to be delicious! The fish is slow cooked in a rich,tangy broth made with tomato, outenga (elephant ear), and lemon. The end result is a melt-in-the mouth fish, flavored in pure awesomeness. Ask any Assamese person about this dish and watch them drown in home-sickness just at the mention of it.

4. Aloo Pitika – Comfort food of Assam!

Aloo pitika source

Aloo Pitika is a simple side dish accompanied to rice and dal. A soul food in its truest sense, aloo pitika is loved by all of Assam. It is essentially mashed potatoes with mustard oil, onion, coriander and salt. This dish can be eaten at both lunch and dinner. Assam version of the humble mashed potato is delightfully simple and flavoursome.

5. Xaak aru bhaji (herbs and vegetables)

herbs and vegetables source

So this dish is a usual side dish for lunch/dinner. Made with herbs and vegetables, the components of this dish are generally seasoned with ginger, garlic, cinnamon, onions and sometime lemon. It is a staple form of food of Assam which is consumed on a regular basis, and is still tasty and flavorsome!

6. Ou Khatta – Food of Assam to tingle your taste buds!

Elephant Apple source

Elephant apple source

Ou khatta is a delicious sweet and sour chutney made out of ou(elephant apple) and jaggery. The ou is first boiled and then mashed lightly. Then it is sautéed with mustard seeds in slight oil and then the jaggery is added. The dish then ready as a great compliment to your meal.

7. Paro Manxho (pigeon meat) – A traditional delicacy of Assam

Pigeon meat curry source

As cruel as it might sound, pigeon meat is a delicacy in Assam. It is simply a delight for non-vegetarian. Pigeon meat usually makes your body warm and is perfect to eat in winters. It tastes best when eaten with koldil (banana flower) which is a common side dish in the food of Assam. This is a wonderful Assamese dish which combines the deliciously texture of the banana flower with Pigeon meat. Banana flowers are the buds of the banana plant, which are soaked and shredded for use in curries.

8. Silkworm – Creative food of Assam to stoke your imagination!

Silkworm source

Yes, Assamese people like to eat creepy crawlies too and make it taste awesome! I think the word ‘exotic’ would best describe this dish. Essentially a tribal dish, the larva is stir fried with spices. It is crunchy on the outside and liquid-like on the inside. Might not please everybody, but is definitely worth a try!

9. Baanhgajor Lagot Kukura (Chicken with Bamboo Shoot)

Bamboo shoot source

This is a unique dish of the food of Assam made with chicken meat, bamboo shoots and lentils. The taste of bamboo shoots is not very common and doesn’t suit everyone but once you eat it, it leaves behind a unique taste which is generally complimentary to meat dishes.

10. Pitha – Home cooked Sweet dishes of Assam

Pitha source

Pitha is one of the most popular snack time dishes, usually eaten at breakfast or with evening tea. There is a wide variety of pithas available. They can be sweet or savoury, steamed or fried, cooked in a many different techniques. This is one of the most technical foods of Assam and needs a lot of precision to get the dish to turn out correct.

P.S – The Food of Assam has a lot of influence in terms of food from the state of Bengal. The porous culture sometimes makes it difficult to ascertain what foods are exclusive to either of the states.

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Famous Garhwali and Kumaoni Recipes

As you take the winding road up your favourite hill station in Uttarakhand, you are greeted with different aromas coming from the forests and the roadside eateries. And when you start to smell food close, I am sure your stomach starts to growl just like mine but instead of choosing anything native we settle for something which is known to us. Food, wherever you go makes an essential part of your trip and if we speak specifically of Uttarakhand, we might have to stop and think how much time we invested in trying out the local food instead of the sightseeing. The truth is, we may know the furthest destination in their state but most of us are unaware what these beautiful red-cheek people eat! So, for the love of Uttarakhand, let me take you on a small journey through the cuisine of this state, which is as lovely as its destinations and as simple as its people.

Gahat ke Paranthe

This dish comes right from the kitchen of Uttarakhand. Prepared by stuffing Gahat Dal(a special brown lentil) in the wheat and mandua flour (Finger Millet/Ragi), Gahat ke Paranthe make excellent breakfast option in Uttarakhand. They can be served with the famed Bhang ki Chutney or any regular veg recipe.

Also Read: 15 Historical Places to Visit in Uttarakhand

Bhang Ki Chutney

Now this one is a real scene stealer when it comes to enhancing the taste of the cuisine of Uttarakhand. The fresh aroma and the tangy tamarind taste can stay on your tongue for quite a long time. Made from Hemp Seeds that has an irresistible aroma; cumin seeds, garlic leaves; tamarind and salt, this simple chutney compliments any dish made in Uttarakhand.

Also Read: 50 Best Tourist Destinations of Uttarakhand

Aalu Ka Jhol

Here is an all time favourite for the people of Uttarakhand and you ask why, because it is simple to make and scrumptious to savour. The entire preparation takes less than 15 minutes, so it is one of those dishes that one can abide by when either too tired or lazy to cook. Just boil some potatoes, prepare a simple onion and tomato curry and leave the potatoes in it to cook over slow fire and the result is well…surprising!

Also Read: Popular Film Shooting Locations in Uttarakhand

Kafuli

It is a dish that almost all Pahadis swear by in Uttarakhand. Well, if you ask me, I can have this every single day without complaining…it is that exotic! Made from spinach and fenugreek leafs and cooked in an iron kadhai, kafuli is complimented by hot steaming rice. The gravy for this dish is prepared by adding rice or wheat flour paste along with water. The taste is further enhanced by slow fire cooking. I am sure Popeye too would have loved this recipe!

Also Read: A Complete Guide to Waterfalls in Uttarakhand

Phaanu

This one is a complex dish as it requires more efforts than other dishes in Uttarakhand. Phanoo is basically a preparation made by mixing different lentils (including the special Gahat) that are soaked in water overnight. It is basically a soupy dish that goes best with steaming white rice. Phaanu is an excellent lunch option especially in winter in the Garhwal region of Uttarakhand.

Also Read: 5 Beautiful Unexplored Places in Uttarakhand

Baadi

Accompanying Phaanu is Baadi, which is made of Buck wheat flour (Mandua flour). It is a simple dish, yet it has a very nice taste. Its quick preparation and nutrients value makes it a popular food item in Garhwal region. Just boil water, add some buck wheat and ghee and there you have it, a yummilious preparation right from the kitchen of Garhwal.

Also Read: 15 Getaways in India for Food Lovers

Chainsoo

High protein coming your way! Chainsoo, a popular dish from Garhwal is made of Urad or Kali Dal (whole), which is reckoned to consist of a lot of protein in it. Although, sometimes it is said that Chainsoo is hard to digest (due to high protein) but it certainly is worth trying. Offering a very earthy flavour, this dish is prepared by first roasting the lentil and then making a fine paste of it. The dal is kept for cooking in an iron kadhai over slow fire and Voila! You have some mouth watering food to eat!

Also Read: 20 Highway Dhabas that You Must Stop By

Aalu Gutook

This particular dish can be spotted at every festival, birthday, restaurant and house (with invited guests) in Kumaon region. Infact it will not be an exaggeration if it can be declared the regional food! Coupled with Pooris, Bhang ki Chutney and Kumaoni Raita, Aaloo Gutuk is a food for soul. Let me tell you this, each household in Kumaon has its own recipe for making Aaloo Gutuk and I have to confess that none of them fail. Basically prepared by boiled potatoes and garnished by red chillies and coriander, this dish in Kumaon is a must try.

Also Read: Popular Adventure Trekking Trails in Kumaon Himalaya Region

Kumaoni Raita

Like Bhang ki Chutney, Kumaoni Raita accompanies just about everything in the Kumaoni cuisine. Prepared from curd, turmeric, grated cucumber, green chillies and the mustard seeds, this side dish is the best invention after WHEEL! The taste of mustard lingers long on your tongue; whereas the goodness of curd and cucumber becomes an asset for your digestion system. Adding more taste to the raita is the coriander garnishing.

Also Read: Best Places to Visit in Nainital

Sisunak Saag

For those who have been to Uttarakhand, you very well know Sisun AKA Bichhu Ghas. Yes, the same BADASS plant that once touched can give you itch and rashes for couple of hours. And people from Uttarakhand associate this plant with childhood whipping (yes, we all had our moments!). But, what will fascinate you is the fact that Sisun is edible (I would like to call it vengeance.LOL). Infact, it makes a scrumptious main course dish. The plant is boiled and then converted into a fine pulp and then cooked over slow fire and later garnished with tomato and butter. Preparing it can be a difficult task but it sure is worth every effort.

Also Read: Best Places of Tourist Interest in Ranikhet

Rus/Thhatwani

High in protein, Rus/Thhatwani is another creation coming straight from Kumaon’s kitchen. Prepared by mixed lentils’ stock and rice paste, this delicacy is best served with steaming hot rice. Basically to prepare this dish, several lentils are boiled and later the lentils are separated from the stock. Fine rice paste is then added to the stock and it is served with rice. The remaining lentils are also served by throwing in a few powdered spices.

Also Read: Things to Do and See in Mussoorie

Dubuk

If I have to pick one dish from Uttarakhand that I can call best then it will be Dubuk. What makes me and couple of others a fan of this dish is its indescribable taste. Subtle in taste and good for stomach, Dubuk is best served with plain rice, Bhang ki Chutney and Muli thechwa (crushed raddish). The main ingredient of Dubuk is either Bhat ki Dal, Gahat ki Dal or Arhar ki Dal, which is converted into a fine paste and then cooked in an iron kadhai over slow fire. The taste ladies and gentlemen is unbeatable! The best time to eat Dubuk would be winter; however, if you are a Dubuk lover like me, you can have it any day of the year!

Also Read: Karik Swami Danda Temple, Kanak Chori, Rudraprayag

Arsa

Those with sweet tooth are going to love this. Well, honestly this can be the Pahadi version of Pua (another sweet item made in many North Indian states). What makes Arsa different from Pua is the use of jaggery and curd in it. Once prepared these soft round balls can be munched during tea time or as a dessert after meals. These sweet balls seem to melt in mouth and the flavour of jaggery and curd is so prominent that once eaten, you wouldn’t forget the taste for long.

Also Read: The Rural Tourism in India: A Journey through Rich Indian Tradition

Singodi

Coming to Kumaon and not tasting Singodi is a sin! This sweet made of Khoya (condensed milk) and then wrapped into the leaf of Molu is iconic. The fresh smell of Molu leaf and the taste of condensed milk flavoured with cardamom and coconut will leave you asking for more. Almora is the most famous place to try Singodi in Uttarakhand.

Jhangora Ki Kheer

Our Garhwal kitchen has a preparation for you too and it is called Jhangore ki Kheer. Jhangora is type of millet and is the main ingredient of this dessert item. This sweet dish of Uttarakhand has the goodness of milk, cashews and raisins. This particular dessert is known for its rich texture and a taste that one cannot easily forget. High in nutrients and taste this is a must try after a heavy course of Garhwali cuisine.

There are many other dishes that we may have missed in this list but we surely like to include those with your help. Write to us or simply comment below and let us know about more dishes from the palate of Uttarakhand and also if you liked this blog.

Source : https://www.tourmyindia.com/

Sunday, November 26, 2017

Himachal Pradesh Food: 10 Best Recipes

Besides being blessed with breathtaking natural beauty, Himachal Pradesh also offers a tasteful blend of culture and tradition. The word ‘Hima’ actually means snow in Sanskrit. Himachali cuisine gives you more than one reason to fall in love with it. The surrounding states of Punjab and Tibet have a deep influence. Most of their dishes are slow-cooked imparting a unique flavour and aroma and a lot of their preparations are also fermented. The cuisine is predominantly homely yet rich and intense.

Since it is hard to find a variety of fresh vegetables on the hilly terrain of Himachal Pradesh, there are a lot of non-vegetarian dishes and the use of lentils, rice and pulses is common. Interestingly, the best quality of Basmati rice comes from this region – the foot of the Himalayas. The daily menu in every household is a simple fare of dishes made with fresh seasonal produce. In the lower area of Himachal, you will find more vegetables, fruits and local leafy greens and as you move higher, meats and grains take over.

Regions in the north of Himachal Pradesh like Spiti and Lahaul are comparatively dry and therefore they use hardier local grains like buckwheat, barley and millets. A lot of their traditional dishes like Siddu, Aktori or Gulgule are cereal-based. Towards the Southern parts, you will find more of milk and milk products considering their rural culture.

They also use a lot of yogurt as a base to most curries which adds a comforting depth along with buttermilk and desi ghee. The food is rich and spicy with a generous sprinkle of spices like cardamom, cinnamon, turmeric and coriander powder. Dham is a traditional festive meal that is prepared by Brahmin chefs. It is only cooked by Botis, a particular caste of Brahmins who are hereditary chefs. These Brahmin cooks originally belonged to the Kangra Valley and prepared meals for weddings, festivals and special occasions. It is believed that they were rewarded with a bag of wheat at the end of the year.

Dham includes aromatic rice, moong dal, madra of kidney beans or chickpeas cooked in yoghurt and a sweet dish made with lentils and rice called Mitha Bhatt or Mithdee which is made with boondis and breadcrumbs. The dishes of the meal may differ in various regions of the state. Pahadi folks are also devoted to their cups of tea and given the chilly weather it’s justified. Tchaku Cha is a kind of salty butter tea that is very popular. A special kind of black tea is used to make it, along with milk, salt and butter. It is blended in a traditional vessel called dongmo.

From the serene valley and beautiful hilltops, we’ve got you some amazing recipes to recreate the authentic flavours in your very own kitchen.

1. Babru

Recipe by Chef Maansingh, Woodville Palace Resort, Himachal Pradesh

Babru is a Himachali version of the famous North Indian kachoris stuffed with black gram and deep fried.

2. Pahadi Chicken

Recipe by Chef Manju Adlakha

Stir fried chunks of juicy chicken with mint, coriander, ginger and garlic. Simply delicious.

3. Chamba Style Fried Fish

Recipe by Aditya Bal

Marinated with spices and then coated with chickpea flour, the fish is fried crisp and golden.

4. Channa Madra

Recipe by Chef Avneet, Hotel Cecil Oberoi, Himachal Pradesh

Madra is a popular Himachali curry made with chickpeas and yogurt that belongs to the Chamba region. It is slow cooked with a variety of spices and an aroma that can make you drool instantly.

5. Chha Gosht

Recipe by Chef Swati, Oberoi Wild Flower Hall, Himachal Pradesh

Chha Gosht is a rich meat curry made with marinated lamb, gram flour, yoghurt and spices like cardamom, coriander, bay leaf and ginger.

6. Kullu Trout

Recipe by Chef Subhajit Bardhan, Hotel Oberoi Wildflower Hall, ShilonBagh

This fish delicacy is a much-loved dish of the Kullu region. Trout fish is marinated with subtle spices to bring out the natural flavours and then shallow fried in mustard oil.