Malaika Arora Who Is On Vacation In The Himalayas Is Seen Indulging In Some Garhwali Delights

Malaika Arora these days in unwinding in the lap of Himalayas at the beautiful Ananda in the Himalayas and it looks like she is taking the 'Path Less Travelled'. Currently there with her mother Joyce Arora and sister Amrita Arora, she also posted a picture on Instagram, captioning it, "Ananda = Happiness I don't know what else to say. In a place that makes me happy, there's not much more I can ask for. It's rare that someone captures a picture so candid at a time so perfect that you just know this one's going to go into the "Can't believe I am surrounded by so much love" pile. Home is mum, home is US.

But that’s not keeping her from indulging in some local delights. In a recent post done by FBAI, (Food Bloggers Association of India) they posted on Instagram and wrote - Guess what Superstar @malaikaaroraofficial started her lunch with today ?

A delicious and soulful local Gahat Ki Dal ka Shorba (dalwala/lentil soup) accompanied with a slice of lemon and papad!Malaika Arora these days in unwinding in the lap of Himalayas at the beautiful Ananda in the Himalayas and it looks like she is taking the 'Path Less Travelled'. Currently there with her mother Joyce Arora and sister Amrita Arora, she also posted a picture on Instagram, captioning it, "Ananda = Happiness I don't know what else to say. In a place that makes me happy, there's not much more I can ask for. It's rare that someone captures a picture so candid at a time so perfect that you just know this one's going to go into the "Can't believe I am surrounded by so much love" pile. Home is mum, home is US. But that’s not keeping her from indulging in some local delights. 

In a recent post done by FBAI, (Food Bloggers Association of India) they posted on Instagram and wrote - Guess what Superstar @malaikaaroraofficial started her lunch with today ? A delicious and soulful local Gahat Ki Dal ka Shorba (dalwala/lentil soup) accompanied with a slice of lemon and papad! This was at the beautiful @anandainthehimalayas located in Uttarakhand, India. Catch her culinary journey with @foodbloggerai as she travels across the country and the globe ! She also posted a story of her enjoying Sugar free chocolate mousse. 

Talking of Uttarakhand cuisine Chef Pawan Bisht has been an real pioneer in putting the cuisine on the forefront and his Instagram is an example of the same. In his series where he talked about lentils and more, he posted about Vadi or Badi which is made from Daal and wrote Lost Recipes:- Dish 3 Vadi or Badi There was a time when every single household used to make this preparation. Ladies of entire neighborhood used to gather and make these vadis. Later on these were distributed among everyone and stored so that one can use them entire year. Difficult climate and harsh conditions with limited sources to survive gave birth to this wonderful dish. The name of the preparation is derived from the lentil drop or vegetable drop itself which are known as vadi. The mixture is prepared and later on these small vadi's are sun dried for almost 7 to 8 days under low heat of winter sun which is time consuming and needs patience. This is one of the main reason why this wonderful preparation is getting lost slowly. The most important characteristic of vadi is that you can store them for entire year without adding any preservatives or chemicals. There is a long list of items from which these vadis can be made. Cucumber, petha (ash gourd), radish, pumpkin, bottle gourd, taro root and lentils like moong (yellow lentil) daal, maas (black gram) ki daal etc. Most interesting ones are known as naal vadi in which the lentils mixture is stuffed inside colocasia stem and coated with mixture before chopping into chunks named as Uttarakhand naal vadi. Still few households make these vadis every year so as to keep the rituals alive. Nutrition value depends on the vegetables used to make vadi. Batter made with whole wheat flour and ghee is constant in the preparation. This mouthwatering dish goes well with steamed rice leaving long lasting aroma and pungent flavour which will definitely fascinate you. It is legacy of all the important nutrients which are difficult to find in one dish. Good for all skin problems, promote healthy reproductive system in both male and female, strengthen immunity system, good source of Vitamin A, B1, B3, B5 and B12, high in protein, iron, calcium, riboflavin and folate.

This was at the beautiful @anandainthehimalayas located in Uttarakhand, India.

Catch her culinary journey with @foodbloggerai as she travels across the country and the globe !

She also posted a story of her enjoying Sugar free chocolate mousse. 

Talking of Uttarakhand cuisine Chef Pawan Bisht has been an real pioneer in putting the cuisine on the forefront and his Instagram is an example of the same. In his series where he talked about lentils and more, he posted about Vadi or Badi which is made from Daal and wrote 

Lost Recipes:- Dish 3

Vadi or Badi

There was a time when every single household used to make this preparation. Ladies of entire neighborhood used to gather and make these vadis. Later on these were distributed among everyone and stored so that one can use them entire year.

Difficult climate and harsh conditions with limited sources to survive gave birth to this wonderful dish. The name of the preparation is derived from the lentil drop or vegetable drop itself which are known as vadi.

The mixture is prepared and later on these small vadi's are sun dried for almost 7 to 8 days under low heat of winter sun which is time consuming and needs patience. This is one of the main reason why this wonderful preparation is getting lost slowly.

The most important characteristic of vadi is that you can store them for entire year without adding any preservatives or chemicals.

There is a long list of items from which these vadis can be made. Cucumber, petha (ash gourd), radish, pumpkin, bottle gourd, taro root and lentils like moong (yellow lentil) daal, maas (black gram) ki daal etc.

Most interesting ones are known as naal vadi in which the lentils mixture is stuffed inside colocasia stem and coated with mixture before chopping into chunks named as Uttarakhand naal vadi.

Still few households make these vadis every year so as to keep the rituals alive.

Nutrition value depends on the vegetables used to make vadi. Batter made with whole wheat flour and ghee is constant in the preparation. This mouthwatering dish goes well with steamed rice leaving long lasting aroma and pungent flavour which will definitely fascinate you. It is legacy of all the important nutrients which are difficult to find in one dish.

Good for all skin problems, promote healthy reproductive system in both male and female, strengthen immunity system, good source of Vitamin A, B1, B3, B5 and B12, high in protein, iron, calcium, riboflavin and folate.