28 April, 2014
Mandua ki Roti, Phansu and Til ki Chutney~Indian State: UttarakhandComments : 11 Posted in : Blogging Marathon, Condiments, Curry, Gravy, Healthy food, Indian Cuisine, North Indian Cuisine, Uncategorized on by : ArchanaPotdar Tags: Blogging Marathon, Condiments, flat- bread, Gravy, Mandua ki Chapatti, Phansu, Til ki Chutney, Uttrakhand Cuisine
|Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand|
Today we eat Utranchal cuisine. Actually, what I said at home it was “today we eat Uttaranchal. “My
younger daughter who is hooked to Percy Jackson, a book based on Greek mythology kept asking me what kind of monsters are we.
Gods” due to the many holy Hindu temples and pilgrimage centres found throughout the state.
Mandua ki Chapatti, Phansu and Til ki Chutney
- 600 grms Mandua Pisun (Flour)
- 200 grms Wheat Flour
- Water as required
- Mix Mandua Pisun and Wheat Flour well with salt.
- Add water and prepare stiff dough.
- Divide into even sized balls and roll out into Chapattis
- Cook on slow fire from both sides till they are well cooked.
- 250 grms Gahat or Kulith (Horse gram)
- 100 ml Oil (mustard oil is preferred but I used Rice bran)
- 45 cloves Garlic
- 1/2 inch piece Ginger
- 3 to 4 Green chillies
- 1 tblspn jeera/cumin seeds
- a pinch hing/asafoetida
- 1/2 tblspn dry dhania/coriander powder
- 1/4 tblspn haldi/turmeric powder
- 3 cups water
- Salt to taste
- Soak the gahat in water overnight.
- In the morning wash and rub the dal in running water so that it is free of seed covering (chilka). (I did not do this just washed it clean).
- Then, grind it into a dry thick paste in a mixer along with green chillies, garlic, and ginger.
- Make thick cutlets using half the dal paste.
- Place a /griddle /taw on a moderate flame and fry till reddish on both sides.
- Meanwhile Mix water with the remaining paste making it of pouring consistency.
- Heat oil in a pan and add cumin seeds and hing.
- Now add gahat paste, turmeric powder, dry coriander powder and salt.
- Cover and cook for about 10 minutes on slow fire.
- Add the gahat cakes to the gravy and continue simmer for another ten minutes.
- The gravy should have pouring consistency. If thick add some more water and heat till it boils.
- Garnish with pure ghee and chopped coriander leaves.
- Serve with steamed rice.
|Til ki Chutney~Indian State: Uttarakhand|
- 3-4 tblspn Til/ sesame seeds
- 1 bunch Coriander leaves
- 3-4 Garlic cloves
- 2-3 Green chillies
- 3-4 tblspn Yoghurt or Lemon Juice
- Salt – To taste
- 1/2 tblspn (optional) Sugar
- Dry roast til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
- Grind til seeds with coriander leaves, garlic cloves and green chillies.
- Add lemon juice or yoghurt and grind to a fine paste.
- Adjust salt and sugar.
|Phansu and Rice~Indian State: Uttarakhand|
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