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Cuisine of Uttarakhand

Uttarakhandi Food 
Delicious and Mouth-watering Pahari recipes from Uttarakhand.
The traditional cuisine of the land is highly nutritious, simple to prepare and at the same time appealing to the palate. You can have delicious and mouth-watering Pahari recipes from Garhwal and Kumaon region of Uttarakhand.

Uttarakhand Food
Uttarakhand Recipes

pear and mango chutney

a very tasty chutney with fruity taste ,goes very well both with main meal and snacks
Pear and Mango Chutney Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely.

Method: Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.

green chutney

all purpose green chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 18 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Method: Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. . Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated)

channa bhatura

its a spicy channa dal preparation with fried bhatura ,a ideal party food
51. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds 39 Dry masalas :- 1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry

Method: Sieve together flour, salt and soda. Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. Making time :- 30 mins (excluding pressure cooking) Serves - 5


ideal wholesome snack best to entertain your guest or family just to show of that extra bit and very good in winter
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching

Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories

gobi/veg manchurian

chicken manchurian is a dish every chinese food lover is aware of ,here is the vegetarian version which is equally tasty
1 medium. cauliflower clean and broken into big florettes. 1 small bunch spring onoin finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour 1/4 tsp. red chilli powder 2 red chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

malai kofta

a vegetarian delight
Gravy: 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee for kofta 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste

Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. Making time: 45 minutes. Makes: 10 koftas with gravy. shelf life:best seved fresh

  • Chainsoo
  • Kafuli
  • Jholi
  • Phaanu
  • Til ki Chutney
  • Thechwani
  • Baadi
  • Roat
  • Arsa
  • Alu tamatar ka jhol


Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.


Black Gram seeds(Kali Urd whole) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Cummin seeds - 1 tsp
Black pepper - 4 nos.
Red chillies whole - 4 to 5
Asafoetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chillies powder - 1/2 tsp
Water - 3 cups
Salt - 3 tsp or to taste
garam masala-1/2 tsp


1. Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame. Grind the roasted seeds into a coarse powder.

2. Heat oil in the Kadahi and add garlic cloves.When the garlic turns lightl brown, add cumin seeds, red chillies,black pepper, and heeng (asafoetida)

3. Immediately add the daal powder and fry it for 1-2 minute or so. Add turmeric powder, dry coriander powder, red chillies powder, salt and water. Bring it to boil.

4. Cover and Cook till the daal becomes very soft. Simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.


Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of Spinach leaves is the most common preparation.


Spinach(Palak ka saag) - 2 bunches
Fenugreek leaves ( Methi) optional - 1/2 bunch
Green chillies - 4 to 5
Oil - 2 tbsp ( preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - a 3 cm piece
Cummin seeds - 1 tsp
Asafoetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Rice powder or rice paste - 1 tbsp
Curd- 2tbsp (optional)
Water - 1-2 cup
Salt - 2 tsp or to taste


1. Wash Palak and Methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender.

2. Finely chop ginger and garlic. Heat oil in afrying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cummin seeds and asafoetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt.

3. Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.

4. Cover and cook for about 8 to 10 minutes on slow fire till the gravy is is thick. If dry add some water and boil.

Garnish with pure ghee and serve hot with roti or steamed rice.


In Garhwali Jhol means very thin gravy. Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand Jholi is gravy made out of curd. It is comparatively a much thicker jhol and similar to phanu in preparation.


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


1. 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.

2. Now mix the paste with Curd and water. Churn the mixture well.

3. 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.

3. Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt.

4. 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.

5. 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)


Phanu is also made of dals (lentils) like chainsoo, but in this case 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 Phanu.


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 - 2 tsp or to taste


1. Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.

2. 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.

3. 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.

4. 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.

5. 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.

Til ki Chutney

This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.


Til (sesame seeds)- 3-4 tbsp
Corriander leaves- 1 bunch
Garlic cloves- 3-4 nos.
Green chillies- 2-3 nos.
Yoghurt or Lemon Juice- 3-4 tbsp
Salt to taste
sugar 1/2 tsp (optional)


1. Dry Roast Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.

2. Grind Til seeds with corriander leaves, garlic cloves and green chillies. Add lemon juice or yoghurt and grind to a fine paste.

3. Adjust salt and sugar.



Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces.


Radish root - 3 to 4
Potato - 1
Oil or Ghee - 2 tblsp
Garlic - 4 to 5 cloves
Ginger - 3 cm piece
onion-1 medium chopped
Tomato- 1 medium and chopped
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 - 6 cups
Salt - to taste


1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.

2. Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil. Add crushed radish and potato. Fry the mix for 2 to 3 minutes. Set aside.

3. Add cummin seeds, red chillies, asafoetida in the remaining oil, add chopped onion and fry till light brown. Put turmeric powder, dry coriander powder, red chillies powder . Fry for few seconds. Add fried vegetable and chopped tomatoes and salt
and some water.

4. Boil for 2 to 3 minutes. Add remaining water and pressure cook or cook on a slow fire for about 30 minutes or till the radish becomes soft.

Garnish with corriander leaves and green chillies( slit apart into two pieces).


Baadi is made from Kwada ka Aata (also known as Choon or Mandua flour and is black in color) Baadi is best eaten with Gahat ki dal or Phaanu.Hot Baadi and hot Phanu is very popular food in Uttarakhand.


Kwada ka Aata - 1-2 cup
Water - as required
Ghee - 1-2 tbsp


1. Heat water in a pan till it boils.
2. Now mix Choon (kwada flour) in water and cook for 2 minutes.
3. Add ghee to it and serve hot.


During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons.


Whole meal wheat flour (Gahun ka atta) - 2 cups
Cold milk - 1/2 cups
Butter Oil (Ghee) - 150 grams
Green cardamom (Ilaichi) - 1/2 tsp
Aniseed (Saunf) - 1 tsp
Jaggery(gur) - 1 1/2 cups
Water - 1 cup


1.Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.

2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.

3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.

4. Place an iron tawa on a moderate flame. Pour about a tsp. ghee on it. When the ghee gets moderately hot, place the roat on the tawa. Turn the roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the roat from the tawa. Serve it when cool.



Rice flour (Chawal ka atta) - 2 cups
Butter Oil (Ghee) - 150 grams
Resins - 100 grams
Sugar - 1 1/2 cups
Water - 1 cup


1. Heat the water and dissolve the sugar in warm water. Allow the solution to cool and sieve it through a muslin cloth. Set aside.

2.Add the sugar solution gradually kneeding the rice flour into a soft dough. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee in it. When the ghee gets moderately hot deep fry small poorie like arsas made out of the dough.

3. Cook each arsa till it becomes brown. Remove off the flame.

Alu tamatar ka jhol


Potatoes - 250 grams
Onion - 50 grams
Tomatoes - 100 grams
Ginger - 2 cm piece ( finely chopped)
Garlic - 4 to 5 cloves
Red chili powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Fenugreek seeds - ½ tsp
Cumin seeds - 1 tsp
Coriander leaves - 1 tbsp ( chopped)
Ghee - ¼ tea cup


1. Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger.

2. Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft.

3. Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame.

4.Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.