Garhwali Gastronomy: 2 refreshing recipes straight from Uttarakhand
JUN 2, 2016 | By Nishita Fiji
Nobody can refuse a tasty meal that doesn’t compromise on health and the state of Uttarakhand is best known for its nutritious, yet utterly delicious cuisine for every discerning palate. But if you can’t make a trip there just yet, these two recipes will keep your taste buds satisfied.
2. Buransh Cordial 3 ltrs water, 2½ kgs sugar, 2 kgs rhododendrons or Buransh flowers, 40 ml citric acid, 1 tsp sodium bicarbonate
Clean the flowers thoroughly by removing the stigma and pistil. Wash with fresh water and transfer in a pan filled with water. Boil then simmer for a few minutes. Add sodium bicarbonate to the mixture and stir well. After about 15 minutes, the flowers will start releasing juice, colour and aroma. Sieve to separate from the liquid. Once cooled, extract some more juice by squeezing the flowers between your palms. Add sugar to the liquid and simmer again for 15 minutes. Remove pot from fire. Add citric acid as preservative. To drink, mix one part juice with double or three parts water
2. Badeel 50 ml vegetable oil, 15 ml mustard oil, 100 gms Bengal split gram, 10 gms garlic, 10 gms green chillies, 5 gms ginger peeled, 5 gms turmeric powder, 5 gms cumin, salt to taste
Wash and soak Bengal split gram overnight or minimum of five hours. Drain out the water and transfer soaked gram to the mixer. Add little water. Grind along with salt, garlic, ginger and green chilies. Once the paste is fine, heat mustard oil in a large pan and add cumin. Turn off the heat. When the oil cools down a little, add Bengal gram paste. On medium flame, stir the paste continuously. Allow to boil, then reduce the flame and stir till the mixture becomes thick. Keep stirring till it leaves the bottom of the pan. Turn off heat. Cool for 10 minutes. Grease a plate and scoop in the mixture uniformly. Wait for 10 minutes then cut into triangles or squares. Keep aside to cool completely. Heat a nonstick pan. Add one tablespoon vegetable oil and Badeel pieces. Cook on medium flame till golden brown. Serve hot or cold with coriander garlic chutney (optional) or any side of your choice.