Preparation for Chainsoo Recipe Black Gram Whole : 1 cup Garlic paste : 1 tsp Cumin Seeds : 1 tsp Black Pepper corn powder : 1/4 tsp Whole Red Chilli : 4 Asafoetida : 1 pich Coriander Powder : 1/2 tsp Turmeric Powder : 1/2 tsp Red Chilli Powder : 1/2 tsp Salt to taste Garam Masala : 1/2 tsp Mustard Oil : 2 tbsp Water : 3 cups Ghee : 1 tbsp How to Make Chainsoo Dry roast the whole black gram for 3 -4 minutes on low flames in an Iron kadhai.Grind the roasted black gram to make a powder.Heat mustard oil in kadhai till it smokes out and let it be cool for a while else the spices will burn.When oil is warm, add garlic paste and fry till it turns to light brown in color.Now add cumin seeds, whole red chilli, black pepper corn powder, asafoetida.Add black gram powder and mix well.Add other dry spices turmeric powder, red chilli powder, coriander powder and salt.Add water and bring to boil. When water comes to boil, lower the flames and cover the pan. Cook this way until the black gram powder is soft to eat.Sprinkle garam masala over and let the kadhai covered for anotther 2 minutes.Chainsoo is ready. Garnish with ghee and serve it hot.
Very nice recipe, Maddy. Looks easy too. Thanks for posting it here. I remember eating it long time back in Dehradun. Black gram means 'black urad dal', right? Its becomes little sticky after cooking and is used in dal makhani, right? I'm going to try it soon. Good that all the ingredients are already at home. Will come back to tell you how it was, ok. Keep posting more Garhwali recipies.
sweetshreya, Yeah you are right, it is black urad daal and it becomes sticky when you cook it. It is a really healthy dish with a lot of protein. I hope your experience was good.
BAADI Ingredients Kwada ka Aata - 1-2 cup Water - as required Ghee - 1-2 tbsp Method Heat water in a pan till it boils. Now mix Choon (kwada flour) in water and cook for 2 minutes. Add ghee to it and serve hot Very easy and healthy
Jholi Ingredients Besan or Rice flour - 1 cup Curd - 3 cups Oil or Ghee - 1/2 cup Garlic - 4 to 5 cloves Dry Faran or Cummin seeds - 1 tsp Red chillies whole - 4 to 5 Asafoetida - a pinch Dry coriander powder - !/2 tsp Turmeric powder - 1/2 tsp Red chillies powder - 1/2 tsp Water - 3 cups Salt - 3 tsp or to taste Chopped spinach or fenugreek leaves -optional Method * Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt. Make it into a thick paste by gradually adding water, and continuously folding it with a spatula or karchi. * Now mix the paste with Curd and water. Churn the mixture well. * Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil. When the garlic turns light brown, faran, red chillies and heeng. * Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt. * Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook for about 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin. * Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender. * Garnish with a table spoon full of ghee, coriander leaves and green chillies( slit apart into two pieces) and serve with bhaat (steamed rice)
Phaanu (Very famous pahari dish) Ingredients Gahat or Kulath (Horse gram) - 1 cup Oil - 1/2 cup ( preferably mustard oil) Garlic - 4 to 5 cloves Ginger - 1/2 inch piece Green chillies - 3 to 4 Jakhiya or Cummin seeds - 1 tsp Asafoetida - a pinch Dry coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Water - 3 cups Salt to taste Method * Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs. * In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger. * Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes. * Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. 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.
Thanks for your support sweetshreya. I'll try to come up with more recipes but the sad part is i get limited time to cook....hehe
Jhangore ki kheer Ingredients Jhangora - 500 gms Sugar - 200 gms Milk - 2 Lts Cahewnuts - 50 gms Raisins - 50 gms Chironji - 100 gms Kewara essence - 2-3 drops. Method * Wash and soak Jhangora in water for 1 hour. Boil Milk. * Add Jhangora and stir well to avoid lumps. * Add sugar and cook till it done. * Add kewara essence and mix well. * Garnish with Raisins, Cashewnuts, and Chironji
Sisunak saag Ingredients Sisunak - 2 Kg Jakhiya - 50 gm Salt to taste Oil - 30 ml Method * Take small leaves of Bichu, boil them in water and cook well, till the leaves become pulpy. * Wash the pulp 3 times and drain the water and grind it. * Heat oil in a thick-bottomed pan add Jakhiya stirs well add the pulp and fry. Add salt. * Garnish with tomato and butter. Serve hot with boiled rice.
