A very popular Sweet prepared from Khoya (Condesed Milk) and Coconut and wrapped in leaf (Malu).
Ingredients :
Khoya 1 Kg, Sugar 400 gms, White Sugar balls 100 gms.
Method :
Cook Khoya on show fire and stir continuously. Cook till its colour changes to dark brown. Add Sugar and cook till it is thick in consistency. Pour over a greased tray and let it cool. Cut into rectangular pieces and toss it over the sugar balls.

Delicious and nutritious Chappaties made from Madua cereal.
Ingredients :
Madua Pisun 600 gms., Flour 200 gms., Water As required.
Method :
Mix Madua Pisun and Flour well. Add water and prepare a stiff dough. Divide into even size balls and roll out into Chappaties. Cook slow fire from both sides. Ensure that the Chappaties have been baked well.

A tasty Sweet prepared from Khoya (Condensed Milk) and Coconut and wrapped in leaf (Malu).
Ingredients :
Khoya 1 Kg., Sugar 300 gms., Grated Coconut 200 gms., Green Cardamom 1 gm., Malu Leaf As requried.
Method :
Cook Khoya and keep stirring it on slow fire without changing its colour. Add Sugar mix well. Add grated Coconut and crushed Green Cardamom powder. Fill the cooked Khoya in small portions into the Malu leaf and wrap up the leaf.

A tasty Sour Chutney prepared with rosted Bhang seeds and Cumin seeds, mixed with lemon juice.
Ingredients :
Bhang seeds 50 gms., Salt To taste, Cumin Seeds 3 gms., Three Whole red Chillies, One Lemon (big).
Method :
Roast Bhang seeds and Cumin seeds separately. Grid Red Chillies, Cumin seeds and Bhang seeds into fine paste, adding little water. Squeeze lemon juice into the paste, add Salt and serve.

A Green leafy Vegtable Dish, prepared like other green vegetables. The leaves are locally known as "Bichhu Ghas".
Ingredients :
Sisuna 2 Kgs., Fat 30 Mls., Jakhiya 50 gms., Salt To taste.
Method :
Pick tender and small leaves of Sisuna. Boil them in water and cook, till the leaves are freefrom their acidic content and become pulpy. Drain the excess water and heat Oil in a thick bottomed pan. Add Jakhiya and fry the boiled Sisuna leaves. Add Salt and sever hot.

Kumaon Bread prepared by stuffing Madua dough into Wheat Flour dough. (Eaten with a lot of Ghee.)
Ingredients :
Wheat Flour 1/2 Kg., Madua Flour 300 gms., Ajwain 1 gms., Salt 1/4 Tspn.
Method :
Knead Wheat Flour and keep aside. Mix Ajwain and Salt into Madua Flour and knead. Keep it aside. Take Wheat Flour dough and stuff with Madua Flour dough. Roll into Chappati and cook on a griddle.

A Sweet Dish prepared with Milk, Sugar and Jhangora (a local cereal).
Ingredients :
Jhangor 500 gms., Raisins 50 gms., Sugar 200 gms., Chironji 100 gms., Milk 2 Lts., Kewara essence As required, Cashewnuts 50 gms.
Method :
Boil Milk in thick bottomed pan. Add Jhangor and cook. Stir to avoid lumps. Add Sugar and cook for some time. Add Kewara essence and mix well. Garnish with chopped Dry Fruits.

A typical refreshing and tempting mixture of Radish, Lemon, Curd and paste of Bhang seeds, eaten during winter season.
Ingredients :
Radish 400 gms., Garlic 5 Flakes, Green Chilles Ten, Lemon (big) one, Salt To taste, Curd 250 gms., Roasted Bhang Seeds 50 gms., Sugar 60 gms.
Method :
Peel and wash Radish. Prepare batons of 2" in. length Grind Garlic, Green Chillies and roasted Bhang Seeds together. Take out the Lemon segments. Mix the paste well and toss the Radish in it and add the Lemon segments. Add Curd, Salt, Suga.

Typical kumaon Snack prepared from boiled Potatoes, cooked in Hot Spice with roasted Whole Red Chillies and Coriander leaves.
Ingredients :
Potato 1 Kg., Cumin powder 1/2 Tspn., Turmeric 1 Tspn., Coriander powder 2 Tspn., Red Chilli powder 1 Tspn, Whole Red Chillies 5 gms., Fat or Oil 50 gms., Salt To taste.
Method :
Boil and peel the Potatoes. Cut the potatoes into small pieces. Heat Oil and fry Whole Red Chillies and keep aside. Add Cumin seeds into Oil, when it crackles, add Turmeric powder. Add boiled Potatoes pieces. Add Coriander, Chilli powder and Salt. Cook an slow fire till done. Garnish with chopped Green Coriander and fried Red Chillies.

Raita prepared with Cucumber, Curd and Mustard seeds with the pungent taste of Mustard.
Ingredients :
Cucumber 1 Kg., Curd 1 Kg., Mustard 10 Gms., Turmeric powder 1 Tspn., Green Chilles 5-6, Green Coriander 1/2 Bunch, Salt To taste.
Method :
Peel and grate Cucumber and squeeze the water. Beat Curd, add Cucu- mber and Turmeric powder. Grind mustard seeds into fine paste, mix in the above mixture. Add chopped Green Chillies, Salt, Green Coriander and mix. Keep aside for 3-4 hours to enhance the mustard flavour.

A typical Kumaon delicacy prepared with mixed Dal Stock, thickened by Rice paste and served with Rice.
Ingredients :
Bhatt 50 gms., Gahat 50 gms., Rajma 50 gms., Whole Chana 50 gms., Whole urad 50 gms., Rice 50 gms., Ginger & Garlic 30 gms. each, Cumin seeds 5-6 Flakes, Cloves 1 Tspn., Black pepper 1-1/2 Tspn, Hot Spice 1/2 Tspn., Green Coriander 1/2 Bunch.
Method :
Soak Rice overnight and grind into a fine paste. Soak Dals overnight and boil in plenty of water, till tender. Make a fine paste of Ginger, Garlic, Cumin Seeds, Cloves, and Black Pepper. Heat Oil in pan ,add the ground paste. Fry for some time. Add Dal extract (stock) and thicken with Rich paste and cook for 10- 15 minutes. Add hot Spice. Garnish with chopped Green Coriander and Boiled Rice.

Boiled spinach, finely chopped and cooked with Spice and Curd, and thickened with Rice paste.
Ingredients :
Spinach 1 Kg., Curd 300 gms., Chilli power 50 gms., Turmeric powder 20 gms., Hot Spice 50 gms., Cumin seeds 20 gms.,, Asfoetida A pinch Fat 50 Mls., Salt To taste, Rice paste 20 gms.
Method :
Roughly chop spinach, wash and boil. Heat Fat, add Cumin seeds and Asafoetida. When the seeds crackle, add Chilli powder and Turmeric powder. Fry the Spice well. Add boiled Spinach and cook a little. Add beaten Curd and required amount of water and thicken with Rice paste. Cook well, add Salt and Hot Spice and serve with Bhat (cooked rice).

Dal prepared from Gahat, tempered with Gandherin, Asfoetida and Cumin seeds.
Ingredients :
Gahat 300 gms., Turmeric 1 Tspn., Rice 50 gms., Coriander powder 1 Tspn., Red Chilli powder 1 Tspn., Fat 50 gms., Ginger 20 gms., Asafoetida A pinch Garlic 4 to 5 Flakes, Cumin Seeds 1/2 Tspn., Gandherin Small pice
Method :
Boil Dal and add Ginger, Garlic, Turmeric, Coriander, Chilli powder and Salt. When done, add Rice paste and cook for some time. Temper with Cumin powder, Asafoetida and Gandherin.

Highly nutritive Salad, to be served before meals to enhance the appetite. It is an innovative way to utilise Rus residue.
Ingredients :
Whole Dal 300 gms., Ginger 100 gms., Green Coriander ½ Bunch., Green Chillies 4-5, Onions 150 gms., Radish 200 gms., Radish 200 gms, Salt To taste, Mango powder 1-2 Tspn.
Method :
Boil Whole Dal and drain the excess water. Use Rus residue. Chop Ginger, Onions, Tomatoes, Radish, Green Chillies, Green Coriander. Mix the chopped ingredients into the boiling Dal. Add Salt and mango powder. Serve garnished with chopped tomatoes and green Coriander.

A local sweet snack, eaten during festivals.
Ingredients :
Suji 300 gms., Curd 150 gms., Ghee 50 gms., Fat 200 mls., Sugar 75 gms., Banana Two.
Method :
Beat Suji with Ghee, mash Banana and mix into the Suji. Add beaten Curd and Sugar and mix it thoroughly. Leave it aside for 2- 3 hours. Prepare a piping bag with cloth. Make a hole of about 1/2" in diametre at the bottom of the bag. Heat Fat in a frying pan and pour the Suji mixture through the bag, the way you prepare Jalebies. Deep-fry from both sides till golden brown. Serve anytime, hot or cold.

An innovative food from Kumaon, prepared like Potato Rolls, stuffed with boiled Dal, and served as snack item.
Ingredients :
Boiled patatoes 250 gms., Ginger 5 gms., Garlic 5 to 6 Flakes, Onions 100 gms., Lemon One, Hot Spice 1 Tspn., Coriander leaves One, Salt To taste, Green Chillies 3 to 4, Oil for deep frying 300 mls., Boiled Mix Dal 100 gms., Bread Crumbs 100 gms., Egg One.
Method :
Peel and mash Potatoes. Mix.Salt and half of a Lemon. Chop Onions, Ginger, Garlic, Green Chillies and Coriander leaves. Mix with Dal. Add Lemon juice and Hot Spice. Flatten the mashed potatoes and stuff it in the Dal mixture. Roll and make into cylindrical shapes and dip in beaten Egg-White. Coat it with Crumbs. Deep-fry in hot oil and serve with Tomato Ketchup.

Spicy Pakoras prepared with different Dals.
Ingredients :
Urad Dal 500 gms., Turmeric powder 1/2 Tspn., Hot Spice 1/2 Tspn., Salt To taste, Green Coriander 1/2 bunch, Fat To fry, Asafoetida A pinch.
Method :
Soak urad dal over night, strain away the water and grind the Dal to a fine paste. Add Turmeric power, Hot Spice powder, Asfoetida and Salt. Add chopped Coriander leaves. Make small balls by applying water on palms, flatten the balls and make holes in the centre. Deep fry till brown and crisp. Serve hot with Chutney.