Pahari Khana... wah wah RAS

There are so many dishes that i have also tasted in my life......

i guess we all have tasted them in our life .... and sometime it is something that makes us very vunerable towards perticular taste that makes us waken up in mid of the night this is the taste of the food..

i personally beleive that there are selected recipie in the world that makes you mad about that there are hardly recipies in the world that makes u move out....

There is the hill the Kumaon region that has this gift from god of taste the recipie....

you come to my home in the hill area i will make you taste that dish.. u will really go out of your words.. and that is what i belive and this is my faith in our kumaoni dishes...

my mom is very expert of this cookings. she makes them and in between cooking we use to finish them we ahrdly waits it to get served.

Here are some of them

Ras
A very appetising and highly nutritious dish made from a mixture of of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron Kadahi
Ingredients
Gahat- 1/2 cup
Rajma-1/4 cup
Lobia- 1/4 cup
Kala Chana- 1/4 cup
Kabuli Chana- 1/4 cup
Whole Urad- 1/4 cup
Bhatt- 1/2 cup
Corriander powder-1tsp
cumin powder-1tsp
red chiili powder-1/2 tsp
Garam masal-!/2 tsp
Ghee-2tb.sp
Whole red chillies
Salt to taste
Method
1.Soak all the dals overnight and next day boil them in plenty of water till soft.
2.Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear.
3.Put the stock on heat and keep boiling till it starts to thicken.
4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder
garam masal and salt to the ras.
5.When Ras is gravy like consistency, take off from heat.
6.For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice)