Amongst all the cuisines that we see in India, Uttarakhand happens to the perfect example of pahadi khana. A cuisine that sees the taste of the hills, Uttarakhand food is known it’s locally grown ingredients. The soil, the altitude all plays in harmony to the habitation that one sees here. 

The food basically sees limited use of spices and that also helps to retain the foods natural flavours of the food, the use of some age old and unique ingredients have also seen much medicinal value. 

Chef Pawan Bisht, Corporate Chef and R&D Executive, One8commune By Virat Kohli believes that The cuisine of Uttarakhand is similar to it's people, simple yet incredible apart from being one of the healthiest cuisine one will ever experience. We people in the hills always have the advantage of using fresh, locally grown ingredients that absolutely play an important role be it in taste or health benefits shares two of his favourite non-veg recipes from his hill home. 

Pahadi Shikar (Pahadi Bhuna Mutton Curry) 


This Uttarakhand version of mutton curry is absolutely juicy and flavorful. The meat sees a very soft pulled apart texture. 

Preparation- 20 mins, Cooking-  40-45 mins, Servings- 04 portions

Ingredients:-

    500 gms Roasted mutton with skin on   

    ½ cup Mustard oil              

    1 tbsp Cumin seeds                       

    1 Big cardamom                    

    1 Mace                                     

    1 Cinnamon                             

    2 Bayleaf                                

    2 Cardamom                          

    2 cup Chopped onion                

    ½ cup Chopped tomato              

    ½ cup Fresh ginger garlic paste   

Pisyun Masala

    tbsp Coriander seeds                    

    1 tbsp Red chilli powder    

    1 tbsp Turmeric powder                 

    2 tbsp Garam masala                       

    Salt  to taste                                         

    Fresh handful coriander                      

Method:-

    Clean and wash the mutton. Keep aside.

    Take a kadai or any cooking vessel. Put on a slow heat.

    Pour the oil. Once oil is heated add all the whole masalas ( cumin seeds, big cardamom, mace, cinnamon, bayleaf, cardamom)

    Sauté well. Once the oil if flavoured with whole masala add the onion and cook till golden colour.

    Add ginger garlic paste once the onion is sautéed well.

    Cook well and finally add the chopped tomatoes.

    Sautee well and add pisyun masala and cook well till the mixture leaves the oil.

    Now add mutton and mix it well with the masala.

    Cover it well with a lid and let it simmer till the mutton leaves all the water.

Pahadi Chicken Curry 


Preparation:-  10 mins, Cooking:- 30-35 mins, Servings:- 04 portions

Ingredients

    500 gms medium size pieces Chicken with bone           

    ½ cup Mustard oil                         

    1 tea spoon Cumin seeds                       

    1 no Big cardamom                    

    1 no Mace                                    

    1 no Cinnamon                             

    2 no Bayleaf                          

    2 no Cardamom                          

    2 cup Chopped onion                   

    ½ cup Chopped tomato                

    ½ cup Fresh ginger garlic paste    

    3tbsp Coriander powder                

    1tpsp Red chilli powder                  

    1tpsp Turmeric powder                 

    2tpsp Garam masala                      

    Salt  as per taste

    Handful Chopped fresh coriander    

Method:-

    Clean and wash the chicken. Keep aside.

    Take a kadai or any cooking vessel. Put on a slow heat.

    Pour the oil. Once oil is heated add all the whole masalas ( cumin seeds, big cardamom, mace, cinnamon, bayleaf, cardamom)

    Sauté well. Once the oil if flavoured with whole masala add the onion and cook till golden colour.

    Add ginger garlic paste once the onion is sautéed well.

    Cook well and finally add the chopped tomatoes.

    Sautee well and add all the powder masala one by one and cook well till the mixture leaves the oil.

    Now add chicken and mix it well with the masala.

    Cover it well with a lid and let it simmer till the chicken leaves all the water.

    Keep stirring in between. Once the chicken is almost done add hot water and adjust seasoning and consistency.

    At last sprinkle the fresh chopped coriander and serve hot with chapati or steamed rice.