A delicious recipe to keep the body warm of the mountain



The people of Kumaon and Garhwal have a distinct identity about their traditions. Here the dress, the way of celebrating the festival, the way of living life, there is definitely some specialty in everything. Not only this, people here are fond of eating different types of dishes, they also leave no stone unturned in hospitality. If you ever go towards Kumaon-Garhwal, do not forget to taste the traditional cuisine here. The most famous is the potato flakes recipe with hemp, tomato or mint sauce. To keep the body warm during the cold days, drench, sprinkling, thechua are made every day. So let’s know how and when this recipe is made.

Potato Gutka – There is no time to make Potato Gutka. It can be made during breakfast in the morning, while eating in the day, anytime in the evening. This is the least hard-to-prepare recipe. It is also served in a mass event. Boil the potatoes to make it. After this, add cumin, onion, asafoetida and green chilli. Then add hot spices and cook. Finally, cook small pieces of potatoes with spices. Then serve it hot by adding green coriander.

Dip – Dip with rice is eaten on cold days in the mountain. The kale bhat recipe takes a little more effort. The night before, the lentils of Bhat are put in water to be soaked. On the second day it is grinded finely in a mixer or silbatte. After this, asafoetida or coriander has to be boiled with other spices.

Thechua – This recipe is also called Thichwani in many areas. It is made of both potato and radish. To make this recipe, potato and radish are firstly ground into a silbatta or any other vessel. Then the masala is cooked with tomatoes in the pan and mixed with potatoes or radish and mixed with water. It can be eaten with both bread or rice.

Bhat Ki Chutki – This recipe is made from Pahari Kala Bhat. It is eaten with rice. To make it, first of all, we have to roast the grains of bhat in ghee or oil and then separate the roasted grains and fry a little flour in a pan. After this, onion is cooked well in oil in a pan. When the color of onion is light brown, it has to cook for about 15 to 20 minutes after adding roasted bhat and flour, adding some warm water and spices.

Cannabis Chutney – There has already been a tradition of cultivating hemp to make chutney in Kumaon. When a plant grows, its seeds are extracted and dried. To make the chutney, the dried hemp seeds are heated in a low flame till they turn light brown. It removes its rawness. After this, hemp seeds, green chillies, green coriander, mint, lemon and salt are grinded together finely in mixi or silbatta. It doubles the taste of every type of recipe in the mountain.

Badi ki Sabzi – There is a tradition of making cadi, cucumber, gourd and moong badi in the mountains. These elder vegetables are served with rice as lentils. It is considered a nutritious diet for health during cold days. To make it, flour or maida is first dissolved in water in a bowl. After this, put oil in a pan and fry it on a low flame till it turns brown. After frying, take out the big one and put oil in the pan, after frying onion, garlic, tomato salt and other spices, add flour or maida solution to it. It is cooked by adding a little water until bubbles in the solution begin to rise. After this, put it big and let it cook for a while.

Kappa – This recipe also serves to keep the body warm during the cold days. To make it, grind the spinach or radish leaves in a mixi or silabatta. After this, fry onion, garlic, salt, chilli etc. spices in a pan and mix flour solution in it. After it comes to a boil, add powdered spinach or radish leaves and cook for a while. This recipe is very similar to spinach cheese.

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