THIS DISH IS A KIND OF A PAN NCAKE. IT IS MAID BY VARIETY OF LENTILS LIKE GAHAT AND RIKI ETC. THESE LENTILS ARE SOAKED IN WARM WATERS FOR ATLEAST FOUR TO FIVE HOURS. THE DISH IS MADE IN TWO PARTS ONE IS THE PANCAKE ITSELF AND THE OTHER IS THE GRAVY WHICH IS SERVED WITH THE PANCAKES. THE PASTE OF THE LENTILS IS USED FOR THE PANCAKES AS WELL AS THE PREPARATION OF THE GRAVY. NATURAL BUTTER, LOCAL SPICES, AND TOMATOES ARE USE TO MAKE THE GRAVY CLOURFULL AND SPECIAL. IT IS VERY POPULAR AMONGST ALL THE TOURISTS.
THIS DISH IS NEVER CONSUMES SINGALLY IT IS USUALLY TAKEN WITH PHAANU. IT IS PREPARED BY MIXING THE FLOUR KWADA OR CHOON WITH HOT WATER. THE MIXTURE IS THAN COOKED SOMETIMES IN ITS ORIGINAL FORM AND SOMETIMES BY ADDING SALT AND BLACK PEPPER TO IT. MOSTLY A LAYER OF FRESH BUTTER IS SPREAD OVER IT TO ENHANCE ITS TASTE ONE OR TWO BAADI IIS SUFFICIENT FOR THE COMPLETION OF A FOOO; NEAL. MOST OF THE TOURIST PREFER TO ORDER THE BUTTER BAADI AND TASTE IT WITH THE CHINEESE MANCHURIAN.
This humble recipe is a regional culinary gem. A simple everyday potato fry seasoned with fried red chilies, coriander leaves, and other spices, this recipe has an earthy comforting flavor that makes it a popular street food in Almora, especially in the winter months.
this is another dish that is known not only for its taste but also as an energy booster in yAMUNOTRI. the basic ingredients of this dish are the mountain redish and potatoes. both are boiled and crushed. after this, they are fried with some raw spices like garlic, cumin, and coriander. the outcome is mouth-watering with the flavor of the raw spices and garlic. it is said that the dish is greatly improve s the circulation of the blood in zero degree temperature.
this dish is prepared from black lentils and black grains. these grains are roasted on a makeshift burner than they grind it using a stone. after that spices are added into the ground material prepared and then it is cooked this dish is eaten in the company of other local vegetables having rich gravy. it is so popular that it is served in the big hotels a swell as the roadside dhabas. people are usually curious about the ingredients of this dish and take the recipe back with them to the home kitchens. this dish also is used in various places in the city and outer areas.