| Kumaoni Eatables and Their Description | Songs Of Kumaun | |||
|
(Contributed
By : Kamal Karnatak) All
the eatables, which are very specific to Hill region, are described here Bhatt
:
A variety of Soya bean is black in colour, and lends itself to a variety
of combinations and preparations It is a kind of Dal. It is black in
colour and similar to “Soyabeen” in shape .It is also called
“black soyabeen” by non-kumaunis . It can also be found in USA with
the name of “black bean” (courtesy :Shikha-M) but here the size of
this bean is bigger then our Bhatt. It is used in making
Chudkani,Dubka,Ras,Zola Ghaut : A a rust brown lentil . It is a kind of dal . It is brown in colour and it shines .It is also called “Kulath” or “Kulthi” by non-Kumaunis. It is said be hot in nature means “iskee Taseer Garam hotee hai”. It is said that “yadee ghaut ki dal ka ras pathree key rogee (one who is having stone) ko diya jay to ghaut pathree ko gala kar bahar kar deta hai”. Imbued with medicinal properties, it is recommended for those with kidney problems. Shishoon : This is the most interesting plant . It is also called “Bichhu Ghas”. The botanical name of this is “Urtica doica” . The whole plant consists of “Kantey”. When touched it gives the sensation to the body and some times “chhotey chhotey daney bhi nikal jatey hain” . It is also used for soothing muscle pain . I suppose it emits formic-acid as its body consist of this acid (I m not sure) Rains : It is also a kind of dal . Yellowish-Brown in colour . Gaderee : It is the vegetable also known as “banda” in non-kumauni fraternity. “Yeh jameen key aandar peda hotee hai .aur iskey ek fal ka wajan 1 kg tak hota hai” Pinaloo : It is of also of “Gaderee” family but smaller in size . Known as “Aarbee”. In earlier days when there were no means of storage people used to keep “Gaderee’, “Pinaloo”, ”Neebu” under the ground . So that it can be saved for non-seasonal uses. Dadim : it is of “anar” (Pomegranete) family but smaller in size . “Iskey daney chhotey hotey hain aur ye utna jyada meetha nahee hota”. It is used for making “chutney”. Isko bhi preserve karney key liye ..iskey daney sukha kar rakh liye jatey hain. Madua : it is a grain and black in colour also known as Buckwheat. Some people say it black barley . “iska aata banaya jata hai” aur iskee rotee pet key liye kaphi achhee hotee hai. It is a coarse grain which again has medicinal qualities and provides fibre, so that the stomach can withstand the hardness of local water Madeera : It is a substitute of rice . I think it is also called “Jhingora” (not sure) .Its white in colour. ”Ye sujee sey thoda bada aur chawal sey thoda chhota hota hai” Jamboo : It is a dry spice and used for giving special flavour . It’s a Tibetan herb . “Ye paharon main kaphi ooper peda hotee hai “.Generally Bhotia,Lama people used to sell it . In earlier days Lama from tibbet (also called “Hunia” ) used to come once in a year o sell this but now a days it can be found easily in Bhotia markets. Gandharainee : It is also a dry spice and used for giving special flavour .Mainly used for “Bhatt key dubkey” Doona : It is green spice .Gharon main ugaya jata hai. Dal main chhonk key liye kam main aata hai. Bhanga : These are hash seeds. Roasted, and sieved, it provides a typical flavour to a green vegetable. You must have heard of bhang and charas . yes this bhanga is same like that but this is used for making dishes delicious . The leaves of Bhang Plant (botanical name Cannabis sntiva) are used for narcotic purpose but seeds of this plant are used for different dishes. Isko bhoon kar chatnee main dala jata hai aur pees kar iskey ras ko sabjee main dala jata hai..jesey gaderee ki sabjee main… Bhangira : Yeh rai ke daney key barabar hota .Isko bhoon kar chatnee main dala jata hai. Badi
and Mangodi :
Large dried balls with the urad dal base is mixed with either the large
cucumbers typical of the region or with Bhuja (petha)
which is also grown in the region. Mangodi is the smaller version
of the badi and is made of moong dal. Both the mangodis and the badis
are made during the hotter summer months and stored for the winter, when
fresh greens are not available in the market and provide the substitute
for vegetables alongwith the dals when the cold sets in. Eaten as
accompaniments to gahat and bhatt preparations, the badis and mangodis
provide the main component of a winter meal. Gethi
: It matches with the “Ole” found in Bihar and Bengal belonging to
the potato family . It is yet another traditional item. Normally it is
eaten baked, the dying charcoal fire providing the requisite heat to
bake it. Linguda
:
It is grown on the borders of Nepal and Tibet .It is yet another
delicacy which has beneficial qualities to keep the stomach in order.
|
|
|||
