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Cuisines Straight from Heart of Himachal Pradesh

11 Comments

CHHA MEAT

Portions 4
Ingredients 600 gms mutton, 25 gms garlic, 50 gms ginger, salt, pepper to taste , 25 ml mustard oil, 600 ml butter milk , 3 gms ilaichi, clove and dalchini, 1/4 bunch coriander leaves , 30 gms fat, a pinch of termeric
Method Clean, cut and wash mutton. Take mustard oil and marinate it all grounded masala. Heat fat, put ilaichi, clove and dalchini for flavour. As it gets a little brown, add marinated meat. Try to get it cooked as much as possible. Add 200ml butter milk, which should not get dry while roasting the meat. When it is about to cook put remaining butter milk and stir it. Garnish with coriander leaves, green chilli & ginger strips. Serve Hot.

BATHU KI KHIR

Portions 4
Ingredients 100 gms bathu, 1 ltr milk, 100 gms sugar, 10 gms kaju, 10 gms walnut, 10 gms kishmish, few drops desi ghee
Method Make flakes of bathu, keep aside & Sieve. Heat milk. Add bathu & also chopped dry fruits. Cook it up to the required consistency and add sugar. Serve hot or cold.

SEPU BADI

Portions 4
Ingredients 500 gms dal urd dhulli, 1000 gms palak, 250 gms uurd, 200 gms oil, 75 gms masala mix ( jeera, chotti ilaichi, dhania, mirch, kali mirch, methi, long), 20 gms haldi, salt to taste
Method Keep Dal in water for 12-14 hour. Grind Dal Mix masala in the paste of Dal. Prepare dove of this grind Dal. Steamed this Dove for about one hour. Cut the steamed cooked dove about ?’ square size. Deep fry the qubs. Put oil in the panand heat-up add Mix whole Masala till tender. Add curd, grind palak. Cook this mixture properly. by adding haldi. Add deep fried badi and cooked for 10 minutes. Serve hot with boiled rice.

KHATTA KADDU

Portions 4
Ingredients 500 gms kaddu, 50 gms oil, 30 gms masala mix ( jeera, chotti ilaichi, dhania, mirch, kali mirch, methi, long), 25 gms haldi, salt vinegar to taste
Method Peel the Kaddu. Cut ?” sq. size. Put oil the pan. add sabut Masala till cooked. Brown. Put kaddu pieces and add water. Add Haldi, salt, Vinegar cook for some time Serve hot.

CHANNA MADRA

Portions 4
Ingredients 300 gms channa white, 250 gms onion, 50 gms garlic, 50 gms ginger, 50 gms ghee/ oil, 20 gms salt, 20 gms red chilli, 20 gms turmeric powder, 10 gms clove/ elaichi/ dalchini, 20 gms kishmish, 20 gms dry coconut, 500 gms curd
Method Soak the white channa for 8 to 10 hours, and boil till half done. Heat oil/ghee in a pan put chopped onion fry the same till golden brown add all the spices clove, Elachi, Dalchini, garlic and ginger paste and salt tender it for 5-7 minutes, mix the boiled white channa and cook for atleast for 40 minutes. Mix curd into it cook till curd releases the fat add coconut powder. Serve Hot.

CHICKEN ANARDANA

Portions 4
Ingredients 1 no. chicken, 50 gms anardana, 200 gms onion, 100 gms ghee/ oil, 5 gms turmeric powder, 10 gms degi mirch, 20 gms corriander seed, 50 gms ginger, 50 gms garlic, 10 gms clove/ elaichi/ dalchini, salt 20 gms, tomato 250 gms
Method Heat the oil in a pan, add coriander seeds, clove/ elachi/ dal chini tender till brown add small pieces of chicken into it add onion, ginger, garlic, turmeric powder, degi mirch, tomato, salt cook for 15-17 minutes, add into it soaked grinded anardana with some water into pan. Cook for another 5-7 minutes, Serve hot.
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Author: mylifemystuff

My intresting fields is writing poetry. Traveling and surfing on internet, i am also interested in watching wrestling and MMA,

11 thoughts on “Cuisines Straight from Heart of Himachal Pradesh

  1. Very interesting! Looks and sounds good !

  2. love this post…my mouth is watering…can’t wait to get back and eat all of this again. I understand most of the hindi words for food, but some I don’t. If you ever have time, perhaps write all the ingredients in English as well??? Especially want to try the Khir and the veggie dishes. πŸ™‚

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