Friday, August 19, 2011

Himachal Pradesh food recipes

1. Bhatura

  • 2 cup - all purpose flour/maida
  • 1 cup - yogurt/ curds
  • 1 sachet - yeast
  • 1 tsp - sugar
  • 1 tsp - ajwain seeds
  • 2 tbsp - oil
  • salt to taste

  1. Take yeast and soak in luke warm water for 5-10 minutes
  2. Take all other ingredients and mix well.
  3. To this add the yeast and make a soft dough like for chappatis.
  4. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
  5. Fry hot when ready to eat.
  6. Roll like puri but this needs to be kept thicker than poori.
2. Channa Madra (Chick-peas recipe in Himachal Pradesh style)

  1. Wash the soaked peas and drain the water properly.
  2. Cook the chick-peas in a pressure cooker with proper water (do not over cooked).
  3. Heat the ghee in a pan, saute the cardamom, cloves.
  4. Add black cardamom powder, turmeric, cumin seeds and pre-boiled chick-peas & cook it well.
  5. Then add salt, raisins, yogurt and cook in low flame for 20 min.
  6. Chhan Madra is ready to serve with Roti.
3. Kullu Trout (Trout fish recipe)

For sauce:
  1. Marinate the fish with coriander seeds, chili flakes, lemon rind, lemon juice, dill leaves,
    mustard oil and salt and keep it for 15 min.
  2. Heat the oil in a pan and fry the marinated fish pieces in low flame and keep aside.
For Sauce:
  1. Heat the oil in a pan, saute the mustard seeds and onion and fry it till light brown.
  2. Turn off the gas and sautted spices mix with coriander leaves, lemon juice and sal to taste.
  3. Pour the sauce over the fish and serve hot with rice.
4. Potato Halwa

  1. Boil the potatoes till tender, smash it and keep aside.
  2. Heat the ghee in a pan, add smashed potato and fry it till light brown.
  3. Add sugar, raisins-almonds, grated coconut, cardamom powder and some
  4. tablespoon of water and mix properly.
  5. Potato halwa is ready, serve it hot.

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