It is prepared using boiled potatoes, cut into small pieces and seasoned with local spices like cumin seeds, dry red chillies, and turmeric. The final touch involves garnishing with fresh coriander leaves. Typically served as a side dish, aloo ke gutke pairs well with rice or Indian bread, such as chapati. 

Recipe: 

• Peel and dice boiled potatoes. 
• Heat mustard oil, add cumin seeds, asafoetida, and dry red chilis. Saute briefly.
• Mix in turmeric, chilli powder, coriander powder, and salt with 2 tbsp of water.
• Add sliced potatoes, coat well, and cook covered on low flame for 10-12 minutes.
• Uncover and cook on high flame, tossing until the potatoes are golden.
• Remove, garnish with fresh coriander, and serve as a snack or with chapati or rice.

It’s a nutritious and flavorful dish made primarily with green leafy vegetables, often using spinach as the main ingredient. Kafuli is not only delicious but also considered healthy due to the nutritious components of the leafy greens and the minimal use of oil in its preparation. It is known for its vibrant green colour and is typically served with rice or chapati.

Recipe: 

• Wash and boil spinach and fenugreek leaves with green chilies. Blend into a paste.
• Chop ginger and garlic, sauté in hot oil with cumin seeds and asafoetida. Add mashed vegetables, turmeric, coriander powder, and salt.
• Pour water into Kafuli, bring to a boil. Add rice paste or dissolved rice powder.
• Cover and cook for 8-10 minutes until the gravy thickens. Add water if needed.
• Garnish with ghee and serve hot with chapati or steamed rice.

It is a condiment made with Bhang (hemp) seeds.The preparation involves grinding bhang (cannabis) seeds with other ingredients to create a flavorful and aromatic chutney.

Recipe: 

• Roast bhang seeds and cumin seeds separately.
• Grind red chilies, cumin seeds, and bhang seeds into a fine paste, adding a little water.
• Squeeze lemon juice into the paste, add salt, and serve.

It is a lentil variety originating from the horse gram plant. Highly valued for its nutritional content, the lentils are soaked and cooked with spices to create a flavorful dish. Often served with rice or Indian bread, Gahat Ki Dal is renowned for its earthy taste. It stands as a staple in the regional cuisine, providing a wholesome and protein-rich meal.

Recipe:

• Soak lentils for 30 minutes.
• Sauté onions, ginger-garlic paste, and green chilies until brown.
• Add cumin seeds, ginger, turmeric, green chilies, red chilli powder, and salt. Mix for a rich gravy. Optional: add garam masala.
• Drain lentils and add to the gravy.
• Pour water and simmer until lentils are cooked.
• Garnish with fresh coriander.

It is a traditional dessert made with jhangora (barnyard millet). The millet is cooked with milk, sugar, and often flavoured with cardamom, saffron, or other aromatic spices. Kheer is a type of rice pudding, and in this variation, jhangora adds a unique texture and nutty flavour to the dish.

Recipe:

• Soak barnyard millet (Jhangora), at least for an hour.
• Boil milk, add soaked millet and stir to avoid lumps. 
• Add sugar and cook until dissolved.
• Mix in 2-3 drops of kewra essence, cook to desired consistency.
• Remove from the flame, garnish with raisins and cashews and serve warm.

It is a thick, hearty lentil curry made using black gram dal (urad dal). The preparation often includes ingredients like cumin and coriander seeds, red and green chilies, ginger, garlic, and sometimes even asafoetida for added flavour. The resulting dish has a rich, earthy taste with a spicy kick.It reflects the culinary diversity and local flavours of the Uttarakhand region in Northern India.

Recipe: 

• Dry roast Black Gram (Urad dal) in a heated pan until a pleasant aroma arises. Avoid overcooking. Once cooled, grind the roasted dal into a fine powder and set aside.
• In a Kadai, heat oil, and add garlic cloves. Once the garlic turns a light brown, introduce cumin seeds, red chilies, black pepper, and asafoetida.
• Swiftly add the dal powder, fry for 1-2 minutes. Add turmeric powder, dry coriander powder, red chilli powder, salt, and water. Bring it to a gentle boil.
• Cook on medium to low flame, stirring occasionally, until thickened.
• Garnish with ghee and chopped coriander leaves and serve hot.

It’s a delightful lentil dish, crafted with simple ingredients, ranking it among the finest in Pahari cuisine. The rich flavour, courtesy of tomatoes, complements its velvety and creamy texture. Garhwal ka Fannah stands as a healthy meal choice and is also easy to prepare. 

Recipe: 

• Soak the dal overnight and drain the water the next day.
• Add ginger, garlic, and red chilli paste to a pan, stir-frying until they are well-cooked, ensuring a flavorful blend.
• Add the soaked lentils to the paste mixture, along with water and salt. Mix thoroughly.
• Cover and cook the mixture for 20 minutes.
• Remove from the flame, garnish with coriander leaves, and serve hot!