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Uttarakhandi Cuisine
Cuisines of Uttarakhand Uttarakhand ( , or ; , ), also known as Uttaranchal ( ; the official name until 2007), is a state in the northern part of India. It is often referred to as the "Devbhumi" (literally 'Land of the Gods') due to its religious significance and ... are simple and made of locally grown ingredients. The cuisines don't have complex spices. The two regions in Uttarakhand have different cuisines,the Garhwali Cuisines and Kumaoni Cuisines. Some popular dishes of Uttarakhand cuisine are: * Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leafs of Radish.) * Khadi or ''jhwāi'' (made with Curd or buttermilk) * Arsa (made with rice and jaggery) * Gulthiya (made with normal atta & pure desi Ghee) * Garhwal ka Fannah * Muspani(Grounded urad) * Dhapadi(Spinach soup) * Stuffed Gahat Chapatis * Gahat (Kulath) * Rasmi Badi (Kofta) * Bhangjeera ki Chatni * Chainsoo * Kafuli *Kandali ku saag * Urad Ke Pakore (Wada) *Aloo Ke Gutke *Rotna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uttarakhand
Uttarakhand ( , or ; , ), also known as Uttaranchal ( ; the official name until 2007), is a state in the northern part of India. It is often referred to as the "Devbhumi" (literally 'Land of the Gods') due to its religious significance and numerous Hindu temples and pilgrimage centres found throughout the state. Uttarakhand is known for the natural environment of the Himalayas, the Bhabar and the Terai regions. It borders the Tibet Autonomous Region of China to the north; the Sudurpashchim Province of Nepal to the east; the Indian states of Uttar Pradesh to the south and Himachal Pradesh to the west and north-west. The state is divided into two divisions, Garhwal and Kumaon, with a total of 13 districts. The winter capital of Uttarakhand is Dehradun, the largest city of the state, which is a rail head. Bhararisain, a town in Chamoli district, is the summer capital of Uttarakhand. The High Court of the state is located in Nainital. Archaeological evidence supports the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumauni Cuisine
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas The Himalayas, or Himalaya (; ; ), is a mountain range in Asia, separating the plains of the Indian subcontinent from the Tibetan Plateau. The range has some of the planet's highest peaks, including the very highest, Mount Everest. Over 10 .... Pulses like '' gouhat'' (or ''kulath'', a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, ras bhaat, chain, faanda and thatwaani. All are unique preparations from the same pulse. Jholi or curry seasoned with curd. Chudkani and Joula made from bhatt pulses. Cereals like madua with rice and wheat are popular. Meat is also prepared but the recipe is quite similar to the way it is prepared in most of North India. Several snack items, breads, dairy products and beverages form the heart of the Kumaoni cuisine which is traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ariselu
Ariselu ( te, అరిసెలు) or Arisa ( or, ଆରିସା) is an Indian sweet from Andhra Pradesh, Odisha, Telangana. It is also called Kajjaya ( kn, ಕಜ್ಜಾಯ) in Kannada, Adhirasam ( ta, அதிரசம்) in Tamil Nadu, Neyyappam ( ml, നെയ്യപ്പം) in Kerala ,Anarsa in Marathi, arsa or anarsa in Uttarakhand, Bihar and Jharkhand. Ariselu is a traditional dish and it is prepared during festivities like Sankranti, Vijayadashami, Dusshera, Diwali, Deepavali, Marriage Ingredients It is made out of rice flour, jaggery (''Bellamu'' in Telugu language, Telugu) and ghee / edible oil. Jaggery may be replaced with granulated sugar. Preparation A dough is first prepared out of rice flour or ground soaked rice and molten jaggery. The dough is kneaded first and then flattened in small portions in a similar fashion as making breads such as poori or chapatti. These flattened portions are fried in ghee or oil. Finally, these are pressed in gingelly or s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of North Indian cuisine include: *Awadhi cuisine *Bhojpuri cuisine *Bihari cuisine *Cuisine of Kashmir *Kumaoni cuisine *Mughlai cuisine *Punjabi cuisine *Rajasthani cuisine *Cuisine of Uttar Pradesh North Indian cuisine has strong Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...n influences as compared to its southern or eastern counterparts.''The Cuisine of North Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
