Signature dish- Jhakheeya wale Aloo

by Seema Uniyal

Ingredients

Boiled Potatoes - 250 gms
Turmeric powder- 1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Green chilly- 1 chopped
Salt to taste

Ghee- 2 tbsp
Jakheeya seeds- 1tsp

Method- Cut potatoes in medium-sized cubes. Put ghee in a wok.
Tip in Jhakeeya seeds and let it splutter. Add potato
cubes and spices. Toss them well with spatula gently.
Let it cook for 3-4 min. Garnish it with coriander leaves.
Serve it as a side dish or with hot puris.

P.S You can squeeze in few drops of lemon juice to give it a tangy taste.

Jhatpat Mooli Ka Parantha

If you don't like making Mooli parantha because it is too much hassle to squeeze water twice and stuff and then roll, Well, here is a short cut for the lazy bones like me!

Ingredients-
For Dough:

3 Mooli, grated
1 onion finely chopped
Kasoori Methi, optional
1 chopped green chilly
1tsp chilli flakes or powder
salt to taste
chopped coriander leaves
2 cups of Whole wheat flour
1 tbsp oil

Method:  Mix the above ingredients nicely without adding any water. Let it sit for 15-20 minutes.Mooli will leave enough water to Knead it into stiff dough. Kneading it with moist/oily hand will help. Add water only if required. 

Roll out the paranthas and fry them with oil.

Serve hot with chutney, curd, butter or Pickle!

J & J welcomes you all!

To begin with,

What's Jakheeya?

It's a nutty-crunchy mustard-like spice for tempering daals and veggies. It's indigenous to our Garhwal so it has got significant mention in garhwali cuisine.

And Jhangora?

Jhangora needs no introduction ! It's a millet grown in Uttarakhand region. It's nutritious and packed with minerals and vitamins.

Why these two?

Just like that ! No well-thought-of reasons.

Who are we?

We are kuriyal daughters and daughters-in-law from Uttarakhand. This blog is to learn, teach, share, exchange, chronicle and above all, revive and relish the dishes which some of us shamefully remained averse to. It's also an effort to learn other cuisine with equal zeal and zest !

So?

We can't claim to be food experts, (some of us can fit the bill very aptly though), but will try to do full justice to our "collective-culinary-escapade" and consequently cook, connect, chat and catch up with one another.