How to make Traditional Uttarakhand Thali | पहाड़ों के असली स्वाद से भरपूर | Chef Ajay Chopra

How to make Traditional Uttarakhand Thali | पहाड़ों के असली स्वाद से भरपूर | Chef Ajay Chopra

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Experience the rich and earthy flavors of the Uttarakhand Thali, a traditional spread that brings together the authentic tastes of the Himalayan hills.

Bhatt ki Batawni
Ingredients
Ghee 1 tsp + 1 tbsp
Black soybean 1½ cup
Jeera 1 tsp
Hing ½ tsp
Dry red chilli 1
Onion 2 (chopped)
Tomato 2 (chopped)
Green chilli 2 (slit)
Turmeric powder ½ tsp
Garam masala ½ tsp
Water as required
Salt 1 tsp
Method


Roast black soybeans in 1 tsp ghee till aromatic, cool and coarsely crush.


Heat 1 tbsp ghee, add jeera, hing, dry red chilli.


Add onions, sauté golden; add tomatoes, green chilli, cook soft.


Add haldi, garam masala, then crushed bhatt.


Add water for dal-like consistency, salt and simmer till soft.



Aloo & Mooli Thechwani
Ingredients
Mooli 1 (pounded)
Baby potatoes 7–8 (lightly crushed)
Mustard oil 2–3 tbsp
Hing 1 tsp
Dry red chilli 1
Jakhya ½ tsp
Jeera 1 tsp
Onion 2 (chopped)
Tomato 2 (chopped)
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Water as required
Green chilli 2 (slit)
Coriander 1 tbsp (chopped)
Method


Pound mooli and lightly crush boiled baby potatoes.


Heat mustard oil to smoking, cool slightly, add hing, red chilli, jakhya, jeera.


Add onions, sauté; add tomatoes, cook soft.


Add salt, chilli, haldi, coriander, garam masala; bhunao.


Add mooli, potatoes, water for thick gravy, green chilli and simmer till potatoes are done; finish with coriander.



Methi Palak ka Kapa
Ingredients
Palak 1½ bunch (1 blanched & puréed, ½ chopped)
Methi 1½ bunch (1 blanched & puréed, ½ chopped)
Water & salt (for blanching)
Mustard oil 2 tbsp
Jakhya seeds ½ tbsp
Garlic 1 tbsp (chopped)
Green chilli ½ tbsp (chopped)
Dry red chilli 2
Salt ½ tsp
Spring onion ½ cup (chopped)
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Method


Blanch methi & palak with salt, chill in cold water and blend to a puree. Keep some greens finely chopped.


Heat mustard oil, add jakhya, then garlic, green chilli, dry red chilli.


Add chopped greens, cook till they wilt.


Add puree, salt, chilli, coriander powder, haldi; cook till thick and no raw smell.


Add spring onion and simmer a few minutes.



Jakhya Pulav
Ingredients
Ghee 1 tbsp
Jakhya seeds 1 tsp
Washed red rice 2 cups
Water 2 cups or as required
Salt to taste
Method


Heat ghee, crackle jakhya.


Add rice, sauté till lightly toasted.


Add water, salt, bring to a boil.


Cover and cook on low till rice is soft and fluffy; rest before serving.



Mandua ki Roti
Ingredients
Ragi flour 3 cups
Wheat flour 1 cup
Salt ½ tsp
Hot water as required
Ghee as required
Method


Mix ragi, wheat flour, salt.


Add hot water gradually, mix and knead into a soft dough; rest.


Make balls, roll into thick rotis.


Cook on tawa till brown spots appear; apply ghee on hot rotis.



Jhangore ki Kheer
Ingredients
Jhangora 1 cup
Water as required (for blanching)
Milk 750 ml
Ghee 2 tbsp
Cashew 2 tbsp (chopped)
Almonds 2 tbsp (chopped)
Sugar ¾ cup
Green cardamom powder 1 tsp
Method


Blanch jhangora in boiling water till slightly soft, strain.


Reduce milk on low flame.


Heat ghee, sauté jhangora, then add cashews and almonds.


Add reduced milk, cook till grain is soft and kheer thickens.


Add sugar, cardamom, cook a few minutes more; serve warm or chilled.



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