|Mandua ki Roti, Phansu and Til ki Chutney~Indian State: Uttarakhand|
Uttarakhand formerly Uttaranchal, is a state in the northern part of India. It is often referred to as the "Land of the Gods" due to the many holy Hindu temples and pilgrimage centres found throughout the state.
Uttarakhand's name is derived from the Sanskrit words Uttara meaning north, and Khaṇḍ meaning country or part of a country. The name finds mention in early Hindu scriptures as the combined region of Kedarkhand (present day Garhwal) and Manaskhand (present day Kumaon). Uttarakhand was also the ancient Puranic term for the central stretch of the Indian Himalayas.
Uttarakhand is known for its natural beauty of the Himalayas, the Bhabhar and the Terai.
The state is divided into two divisions, Garhwal and Kumaon. The provisional capital of Uttarakhand is Dehradun, the largest city in the region.The natives of the state are generally called either Garhwali or Kumaoni depending on their place of origin.
Garhwali and Kumaoni along with other hilly dialects and sub-dialects are the main regional languages, whereas Hindi is the most widely spoken language. Uttarakhand is the only state in India with Sanskrit as one of its official languages.
Two of the most important rivers originate in the region, the Ganga at Gangotri and the Yamuna at Yamunotri. These two along with Badrinath and Kedarnath form the Chota Char Dham, a holy pilgrimage for the Hindus. The state hosts the Bengal tiger in Jim Corbett National Park, the oldest national park of the Indian subcontinent. The Valley of Flowers, a Unesco World Heritage Site located in the upper expanses of Bhyundar Ganga near Joshimath in Gharwal region, is known for the variety and rarity of its flowers and plants.
For me Vaishali had done the research. She told me, “You make Mandua rotis. I am sending the atta.” When she came down she brought the atta. (It’s not simply that I call her Santa the goody bag still has stuff that will keep coming out.)
But with the rotis what my search of foods from Uttaranchal landed me at this site which solved my problem of what to make to go with it. So feast on Phansu and Til ki Chutney.
Mandua ki Chapatti, Phansu and Til ki Chutney
Recipe Source: Recipes from Uttarakhand
Mandua ki Roti
- 600 grms Mandua Pisun (Flour)
- 200 grms Wheat Flour
- Water as required
- Mix Mandua Pisun and Wheat Flour well with salt.
- Add water and prepare stiff dough.
- Divide into even sized balls and roll out into Chapattis
- Cook on slow fire from both sides till they are well cooked.
Phaanu is also made of dals or lentils, the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like- gahat, arhar or green mung can be used to prepare phaanu.
Since we do not get kulith dal I used the entire kulith which is gahat or horse gram.
Recipe Source: Recipes from Uttrankhand
- 250 grms Gahat or Kulith (Horse gram)
- 100 ml Oil (mustard oil is preferred but I used Rice bran)
- 45 cloves Garlic
- 1/2 inch piece Ginger
- 3 to 4 Green chillies
- 1 tblspn jeera/cumin seeds
- a pinch hing/asafoetida
- 1/2 tblspn dry dhania/ coriander powder
- 1/4 tblspn haldi/turmeric powder
- 3 cups water
- Salt to taste
- Soak the gahat in water overnight.
- In the morning wash and rub the dal in running water so that it is free of seed covering (chilka). (I did not do this just washed it clean).
- Then, grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
- Make thick cutlets using half the dal paste.
- Place a /griddle /taw on a moderate flame and fry till reddish on both sides.
- Meanwhile Mix water with the remaining paste making it of pouring consistency.
- Heat oil in a pan and add cumin seeds and hing.
- 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.
If using arhar dal, soak for 1-2 hr.
Til ki chutney is mainly prepared during winters and tastes great with Toor ki dal and Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.
|Til ki Chutney~Indian State: Uttarakhand|
Ingredients (serves 2-4)
- 3-4 tblspn Til/ sesame seeds
- 1 bunch Coriander leaves
- 3-4 Garlic cloves
- 2-3 Green chillies
- 3-4 tblspn Yoghurt or Lemon Juice
- Salt - To taste
- 1/2 tblspn (optional) Sugar
- Dry roast til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
- Grind til seeds with coriander leaves, garlic cloves and green chillies.
- Add lemon juice or yoghurt and grind to a fine paste.
- Adjust salt and sugar.
|Phansu and Rice~Indian State: Uttarakhand|