Kafli is a thick gravy made from fresh green spinach leaves, which is a traditional link between the Garhwal and Kumaon cuisines of Uttarakhand. To make Kafli, fresh spinach leaves are ground and cooked. Instead of spinach leaves, you can also make kafli with fresh green fenugreek and mustard leaves. Made from fresh spinach leaves…
Phanu is a popular recipe from Uttarakhand made with lentils. In Pahari cuisine, this dish is made from Gahat dal; the dal is ground into silbatta and cooked with appropriate spices, which are full of taste and nutrition. But in the city, only a few people will have silbatta at their homes, for which they…
Gahat dal, kulthi, and horsegram are famous hill dishes of Uttarakhand rich in nutrition. Due to its medicinal properties, it is consumed in large quantities in the mountains. Gahat is used in the mountains during the winter season. Because its tausir is hot (hot to eat), by using it, the body’s temperature can be maintained….
Aloo gobhi ki dry sabzi is easy to make and full of taste. It is one of the most beloved vegetarian side dishes eaten in every part of India. Although there are many recipes for making potato-cabbage dry curry, I am going to make one of them. Aloo Gobi dry curry, in which potato and…
Baingan bharta is a traditional recipe made in North India, especially Punjab. Brinjal Bharta is made in many ways in India, but here we will make it after roasting it in fire and with Indian spices. After roasting in the fire and stuffing ginger and garlic inside the brinjal, it becomes tastier. When I was…
Palak Paneer is a delicious North Indian dish. If you are a vegetarian, then this restaurant-style Punjabi palak paneer recipe is very special. I’m going to use fresh spinach plucked from the garden in this. This is going to be fun because I am making it especially for my daughter. He is a pure vegetarian….
Today I am going to make a very special Rajma Masala from the series of North Indian recipes. Rajma is one of the popular dishes of North India. Here, I am making Pahadi Lal Rajma, which I have been making for years. It is easy to make and tastes amazing. After the kidney beans are…