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Culinary pleasures
06/07/2006 15:11
  
Recipes in Himanchal Pradesh
Beautiful state of Himanchal Pradesh has a unique cuisine of its own. The cuisine of this hilly and cold state has been developed keeping in mind the geographical compulsions (as agriculture is difficult and communication is tough) and high nutritional requirements of the inhabitants.
Paddy and maize happen to be the staple food of the people as the climate favours the production of these crops. Dishes prepared from Salayara and an iron rich cereal called, Kodra are part of the daily food.
People are very much fond of tea. Keeping with the trend botis (cooks) have produced a range of recipes for tea. Milk and other daily products form the part of the daily food habit of the people as traditionally people have cows in their house. Dishes prepared from energy rich sattu is a must item of every day meal.
Taste in Himanchal Pradesh varies from region to region. Some people are very much fond of non-vegetarian dishes. These are prepared using host of spices like cardamom, cloves, cinnamon and red chillies.
There is a special style of serving meals, on special occasions and is called, 'Dham'. Food is cooked by botis in large copper utensils and people sit on the floor to have the meal served on a leaf. The traditional meal includes rice, a curd based dish, curry, mustard based raita, pulses and sweets.
Kullu Trout
Ingredients
- 1 trout/fish
- For Marinade
- 1 tsp: Crushed coriander seeds
- 1/4 tsp: Red chilli flakes
- 1/2 tsp: Lemon rind
- 2 tsp: Lemon juice
- 1 tbsp: Mustard oil
- 1/2 tsp: Salt
- 1 tsp: Dill leaves
- For the Sauce
- 1 1/2 tbsp: Diced onions
- 1 tsp: Chopped coriander
- 1/2 tsp: Mustard seeds
- 2 tsp: Lemon juice
- 2 tbsp: Mustard oil
- 1/4 tsp: Salt
Method
- Clean and wash the fish.
- In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.
- Rub the marinade all over the fish and keep aside for about 10 minutes.
- Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.
- For the Sauce
- Heat oil in a pan. Add the mustard seeds and onions and sauté till it turns a light brown.
- Remove from fire and add the coriander leaves, lemon juice and salt and mix well.
- Pour the sauce over the fish and serve hot with rice.
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Channa Madra
Ingredients
- 500 gm: Yogurt
- 250 gm: Kabuli chana-boiled
- 3 tsp: Raisins
- 4 no: Cardamoms
- 5 no: Cloves
- 1/3 tsp: Black cardamom-powder
- 1/3 tsp: Clove-powdered
- 1/2 tsp: Turmeric
- 3/4 tsp: Cumin powder
- 1/2 tsp: Salt
- 250 gm: Ghee
Method
- Heat the ghee in a pan. Add cardamoms, cloves, black cardamom, clove powder, turmeric, cumin and kabuli channas and mix well.
- Then add the salt, raisins and yogurt and cook on low flame for 20 minutes.
- Serve hot with rotis.
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Bhatura
Ingredients
- 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
Method
- Take yeast and soak in luke warm water for 5-10 minutes
- Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis.
- If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
- Fry hot when ready to eat.
- Roll like puri but this needs to be kept thicker than poori
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