About: Bedinag was the old name of Berinag; the place is famous for it’s snake temples
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About: Bedinag was the old name of Berinag; the place is famous for it’s snake temples. Berinag is situated in the Pithoragarh district of Uttarakhand state.

Best time to visit: Winters are chilling, Summer are pleasant while Monsoon increases the beauty of nature.

Distance: Approx 450 Km from Delhi.

Travel Time: 10-11 hours approx.

Nearest Railway Station: Kathgowdam Railway Station (180 km approx).

Nearest Airport: Pantnagar Airport (211 Km approx).

Activities: Sightseeing, Spirituality, Trekking.

Main Attractions: Thick forests, Lush Green Valleys, Gorgeous Ravines and rich Flora and Fauna, snow capped peaks of Nanda Devi and Panchachuli , Kotmanya Deer Park(Home of Kasturi Mrig), several famous snake temples such as Dhaurinag, Kalinag, Feninag, Harinag temple and more. Also Tripura Devi Temple and Koteshwar Cave Temple.

Places Around: Gangolihat, Munsyari, Chaukori, Patal Bhubaneshwar.

Singori(also spelled Singodi) is an exquisite cuisine of Kumaonis, a community inhabiting the region of  Kumaon in the north-eastern section of the state of Uttarakhand

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Singori(also spelled Singodi) is an exquisite cuisine of Kumaonis, a community inhabiting the region of  Kumaon in the north-eastern section of the state of Uttarakhand. The region has its own distinct, impressive culture and delicious, nutritious, mouthwatering dishes.

The dessert is prepared from Khoya and served wrapped like a cone in Molu leaf.

Singori/Singodi is a cone shaped sweet exclusively available in the kumaon region of Uttarakhand. 

Pilkholi in Ranikhet is a place where you will find many sweet houses offering Sinogodi(here you will also find a checkpost or toll-naka)

In Almora, Kheem Singh Mohan Singh sweet house is a famous name for bal-mithai and singodi.

Somnath temple

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Somnath is the first amongst the holy temples and traditionally, the Dwadash Jyotirlinga pilgrimage begins with the Somnath Temple. It is the prime abode of Lord Shiva and is considered to be holiest among all the Jyotirlingas. The temple was destroyed and re-built sixteen times, is held in reverence throughout India and is rich in legend, tradition, and history. It is located at Prabhas Patan (Somnath – Veraval) in Saurashtra in Gujarat.
Somnath temple is dedicated to Someshwara, the Lord Shiva, with moon on his head.
In its external design, the Somnath temple compares well with the temple of Rudramala at Siddhapur and is more or less of the same size in length. The dome, however, is as large as any other built in this period. The temple faces to east and once had an enormous central hall with three entrances, each protected by a lofty porch. The fragments that lie scattered at a short distance from the site give some idea of the sculpture decorating the temple. The richly carved doorways, the sculptured representations of Nandi( Sivas bull), and the figures of goddesses and their female attendants must once have presented a grand ensemble of great beauty. In the recesses of the balconied corridor, there is a mutilated form of Nataraja(the dancing Shiva). Although essentially a Brahmanical temple, the influence of Jain architecture is clearly evident…

Gahat ki dal recipe

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Here we are with Gahat(Kulath) ki dal today. This dal has a warming effect on body in the cold winter days, so basically in winters people prefer to have it .

Recipe is as follows:

Gahat dal 1 Cup (16 tbs) (Horse gram)
Cumin seeds/Gandhreni 1⁄2 Teaspoon
Coriander powder 1 Teaspoon
turmeric powder 1/2 Teaspoon
Oil 1 Tablespoon (Leveled)
Salt according to taste
tomato one

How to prepare :
1.In a pressure cooker, cook gahat dal with coriander powder, turmeric powder, chili, salt, and tomato.

2.Grind some amount of Gahat with little water to make it thick as per requirement and add it to the dal. Cook for some time. You can use chawal(Rice) Paste as well but I personally suggest you to use grinded Gahat to enrich the taste..

3.In a pan(Iron Pan mainly), heat oil and add asafoetida or cumin seeds or gandharen. Allow to splutter and then add to boiling dal.

4.The dal is served hot along with rice/roti and bhang ki chutney.

Soon we will be covering Bhang ki chatni ..till then enjoy Gahat ki dal

Recipe - stuffed Chapati

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Once again, we are here to present a mouthwatering cuisine of Uttarakhand.

Its stuffed Urad chapati also known as Uradak buere rwati or masak bedu rwat in local languages of Uttarakhand.

Ingredients:

1 bowl urad’s dal.
3 bowl wheat flour.
2-3 pieces of chopped garlic.
small amount of ginger.
small amount of coriander leaves.
1/2 spoon turmeric powder,
1 tea spoon coriander powder .
2 pieces chopped green chillies.
salt according to taste.

How to prepare:

1.Rinse urad dal for 2-3 hours in cold water.
2.Separate the dal using cotton cloth.
3.Make the flour soft.
4.Grind urad dal and make a thick paste(don’t use water during grinding).
5.Mix everything in this paste.
6.Now stuff this paste in flour and you are done.

Now your cuisine is ready to serve. For better taste, use Ghee or butter along with a cup of tea to increase the taste.

Aalu ke gutke recipe

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Here we present you Aloo Ke Gutke… It is one of the famous evening snacks of Uttarakhand with tea. Though, rapidly being appreciated by people from other part of country as well… This mouthwatering cuisine is very tempted in one hand and on the other hand is very simple to cook. This cuisine requires your minimum efforts and resources.

It can be served with Bhang ki Chatni to increase its delicacy to maximum…..Simply Loving it!!!!!

Bhatt ki Churkani - Kumaoni cuisine

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The traditional cuisine of the land is highly nutritious, simple to prepare and at the same time appealing to the palate. Here we have delicious and mouth watering Pahari(kumauni) dish with the recipe So we are here today with “bhatt ki churkani”. Bhatt is actually Black Bean.

Ingredients are:

Black Bean (Bhatt)- 1 cup
Chopped Onion- 2 medium
Jeera whole- 1/2 tsp
Dhaniya powder- 1 tsp
Chilli powder- 1/2 tsp
Whole Red Chillies – 3 – 4
Mustard Oil/Refined Oil
Salt according to the taste
Green Coriander – 2 Bunches
Any flour to make it thick mainly ,rice, wheat ,besan -one cup

Preparation:

First Soak bhatt in for 2 -3 hours.
Heat oil in a deep pan (Karahi) (Iron pan adds more taste into it). Fry whole Red Chillies. And fry soaked bhatt. (Keep it aside).
Heat oil in karahi add jeera and add chopped onion and fry till slightly golden.
Add flour with the onion and jeera till it turn brown then add fry bhatt in the karahi with haldi, dhania powder, jeera powder and chilli powder, fry for few more minutes.
Finally add water and cook on high flames. Cover and simmer until bhatt gets soft and curry becomes thick or for 30-40 mins.
Garnish with chopped green Coriander and fried chilies.