Food's of Uttarakhand
Added: (Sat Oct 14 2023)
Pressbox (Press Release) -
Uttarakhand, a state in northern India, is rich in its cultural and geographical diversity, with its traditional food culture. Its diet is influenced by the available ingredients of Uttarakhand, which includes a variety of crops, vegetables and dairy products. Here are the price ranges of famous dishes of Uttarakhand that are prevalent:
Rice: Rice is a staple in Uttarakhand and we get enough of it along with various components of Akroshya. Rice is served to us along with various dal (lentil dishes), vegetables and chutneys.
Roti: Wheat based goat flatbreads like chapati and paratha are eaten in Uttarakhand with water sourdough, bhajya and pickles.
Aloo Ke Gutke: This diet has come to Uttarakhand. Potatoes are seasoned with spices and herbs for instant and healthy veggies.
Bhang ki chutney: Bhang ki chutney is made from hemp seeds in sixteen-shaped chutneys, is a treat and a joy to read. Local drinks such as rhododendron flower juice (buransh) and adu (ginger tea) are popular here along with akkale and sarkiyan.
Gahat (Kulath) Soup: Gahat is a type of lentil, and it has nutritious and interesting side effects. Used as a travel aid, this soup is saved with wisdom and sardines.
Dubuk: Dubuk is the root flour of many foods, such as buckwheat and barley. We have this pitha table with omnipotence and milk.
Mandua Roti: Like Mandua or finger millet.
Aloo Ke Gutke – Uttarakhand Cuisine
1) Aloo Ke Gutke is an important part of our food culture of Uttarakhand. Aloo ke gutkya is very important to the beauty and variety of taste of the diet of the people of this state.
Materials:
5-6 medium sized potatoes
2-3 dry red chillies
1 teaspoon of rye
1/2 teaspoon asafoetida
1 teaspoon of oil
1/2 teaspoon cumin seeds
1/2 tsp masala powder (eggplant powder)
1/2 tsp ginger-garlic paste
1/2 teaspoon amchur powder
Fresh Coriander (Coriander Leaf) – Sajjat
Action:
At first 5-6 potatoes should be washed, washed, washed and washed on the shore with regional feeding bowls and dhupat. In this form go into their shiny shape and make a sweet hole in their shore. This means, the potatoes need to be cut into couscous so that they get very hot.
Dry them after making holes.
Heat abol, rai, asafoetida, oil, and cumin seeds in a pan and cut through them.
Mist them with some water from its hole.
Get them with their accompanying chillies, except for chillies, masala powder, ginger-garlic paste, amchur powder and coriander.
Get the aloo ke gutka with its accompanying spices, and save it garnished with fresh coriander patras.
Advice:
We have to make aloo ke gutkaya very important hot hot fresh. A.D. The potato’s holes are much sweeter and crispier than the water in its pores.
Aloo ke gutke is served with a garnish of coriander leaves which makes it taste very unique.
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