Kabli chane ka madhra

Kabli chane or chickpeas madhra is very famous in Himachal Pradesh and especially in Chamba. It is the traditional recipe of Chamba.

Ingredients:-
Kabli chane- 250 grams
Mustard oil-1 tbsp
Curd -1/2 cup
Cream (malai)- 1/4 cup
Tomatoes-2 no (grinded)
Jeera- 1 cup
Dhaniya powder-1 cup
Haldi -1/2 tsp
Salt to taste
Elachi- 3-4 no
Clove(laung)- 3-4 no
Cinamon stick(dalchini)-1-2 no
Japati stick -2 no
Black Pepper powder- 1/2 tsp
Degi mirchi- 1/2 tsp
Garam masala - 1/2 tsp
Hing - 1 pinch
Coriander leaves  chopped
Method:-
Soak kabli chane overnight and pressure cook until chanes are nicely cooked.
Heat oil in a pan add hing,elachi , laung, dalchini, japati, jeera, stir for 1 min. Add tomatoe purri,stir 2 min now add curd ,cream and dhaniya powder,degi mirchi,black pepper powder, haldi and salt. Let it cook on sim gas until the masala left the oil. Now add boiled peas and cook them cooked for 5 min. Add garam masala, garnish with coriander leaves and served hot with rice. Enjoy the delicious dish.

Aalu palda

Aloo palda is a very delicious recipe of Himachal Pradesh. It is simple recipe using aloo and yoghurt,But it taste awesome well so let's begin.
Ingredients 

Potatoes- 4 no. (Boiled)
Mustard oil- 1 tbsp
Curd- 1cup
Jeera-1 tsp
Dhaniya powder  -1tsp
Lal Degi mirch -1tsp
Hing- 1 pinch
Salt -to taste
Haldi- 1/2 tsp
Methi powder-1 tsp
Kasturi methi -1 tsp
Chopped coriander leaves
Method:-
Cut boiled potatoes  in 1 inch pieces. Beat curd and keep aside. Heat the oil in the pan, add jeera,dhaniya, methi,hing,lal degi mirch and potatoes. Stir it well so that all masala mix with potatoes , add salt and let it cook for 4 to 5 minutes  on sim gas. Add curd and let it stir continuously for 2- 3 mins. Add kasturi methi and coriander leaves and serve it with rice.

Katta kaddu

Katta kaddu(pumpkin) is a very tasty dish and is sour and sweet in flavour. It is a traditional recipe of Himachal Pradesh and is served in himanchali dham. It is also served with  himachali-kachori. It also go well with chapati or prantha.

Ingredients:-
Kaddu(pumpkin)- 1/2 kg
Mustard oil- 1tbsp
Sukhi lal Sabut mirch-2 no
Ginger- 1 tsp
Jeera - 1 tsp
Dhaniya powder- 1tsp
Methi powder-1/3 tsp
Hing - 1 pinch
Sugar - 3 tsp
Amchoor - 1 1/2 tsp
Haldi -1/2 tsp
Salt to taste
Dry coconut pieces - 7-8 no(optional)
Raisin- 8-10 no (optional)
Method:-
Wash kaddu and peel it and cut into 1 inch pieces. Heat oil in the pan. Add sukhi lal mirch let it crack , add hing ,jeera, dhaniya powder ,methi powder,stir all the masala add kaddu, mix it properly . Add  ginger, salt ,haldi, sugar , amchur and salt. Stir and cover the pan and simmer the gas till the kaddu are soften and cooked well. There is no need to add water as kaddu has lot of juices.  Keep on checkingat interval also add coconut pieces and raisins. Onces the pumpkin is cooked well garnish with coriander leaves  and servr it with chapati or parantha.

Himachali kachori recipe

Kachori is a  indian bread with stuffing of split urad dal . It is soft from inside  and is complete meal . It is served with clarified butter, butter  curd and pickel.
Ingredients:-

For dough
Wheat flour- 500g
Dry yeast - 1 tsp
Sugar - 1 tsp
Water as required for soft dough.
For stuffing
Split urad dal- 1 1/2 cup
Chana dal- 1/3 cup
Clarified butter(desi ghee)-1 tbsp
Jeera - 1 tsp
Dhaniya powder - 1 tsp
Methi powder- 1 tsp
Green chillies  - 4 - 5 no.
Ginger- 1piece of 2 inch
Green Coriander leaves - 1/2 cup (chopped)
Garam masala - 1 tsp
Hing - 2 pinch
Salt to taste
Refined oil for frying
Method:-
For dough
Take 1/2 cup lukewarm water , add  dry yeast and sugar in it. Mix and let it ferment  for 5 min. Now take wheat flour in a big bowl and add the yeast sugar fermented mixture. Knead a soft dough using  normal water (or luke warm water in winters).let it rest for 3- 4 hours in a hot place.
For stuffing
Wash and soak split urad dal and chana dal(separately) for 4-5 hours. Drain the water and remove the skin of urad dal with the help of hands and water. Combine both dals and let all the water drain in sieve. Now grind dal in grinder or food processor with no or very less water. Add chillies ,coriander leaves,ginger and all the masalas. Convert the dal in bowl and now add salt and desi ghee and mix it well.
For making kachori
Take criket ball size dough  dust it with wheat flour and flatten it with the fingers now  place 1 tablespoon of  the stuffing on the dough , bring the edges to the center and join together. Flatten the ball gently and make kachori as a size of chapati . Always remember kachori is a thick bread . Now stuff and prepare all kachoris this way  and keep them covered with cotton cloth.
For frying
Heat oil for frying and when it is hot enough keep the flame medium . Add the kachori to the oil.when the kachori starts puffing up then gently press each kachori with the spoon so that the kachori will puff up well. Turn the kachori and fry till the kachori become golden. It will take about 2 - 3 minutes. Place the kachori on kitchen towel or paper to remove excess oil. Do the same with all the kachoris. Serve the kachoris with butter or pickel or both and enjoy the delicious bread.

Sepu vadi madra recipe

Sepu vadi madra is one of the traditional recipe of Himachal Pradesh.It is split urad dal vadi  made by   first steaming and then frying and then added to spinach gravy. It is very very tasty ,so lets begin .
Ingredients:-
For vadi

Split urad dal - 1 cup
Fennel seeds 1/2 tsp
Black pepper-1/2 tsp
Ginger - 1 inch piece
Pinch of baking soda
Lemon juice-1/4 tsp
Salt - 1 tsp
Mustard oil for frying
For gravy

Spinach -250 grams
Tomatoes- 2 no(optiona)
Ginger-  1 inchpiece
Green chillies- 2 no
Water -1/4 cup
Curd -1/2 cup
Cream or malai -1/2 cup
Cardomom - 2 no
Laung - 2 no
Cinnamon stick - 1 no
Japati - 1 no
Haldi -1 tsp
Salt to taste
Jeera   - 1 tsp
Dhaniya - 1 tsp
Degi mirch - 1 tsp
Hing - 1 pinch
Fennel seeds - 1 tsp
Mustard oil - 1 tbsp

Method (for vadi)
Soak split urad dal in water for 6 - 8 hours. Drain and wash the dal to remove  the black skin of the dal. Grind the drained dal in grinder or food processor with ginger fennel seeds and black pepper  with little or no water. Heat water in electric cooker or
Steamerand let it boil.Take the paste in a bowl and add salt and wishk until it become fluffy. Now add lemon juice and baking soda. Transfer the mixture to greased plate or idli stand  and steam for about 20 minutes. Check the mixture with the help of toothpick , if thootpick remain clear it is done if not steam the mixture for more 5 minutes. Now cut the vadis in square shape.  Heat the oil in the pan and fry the vadis till it become golden in color.
For gravy:-
Wash spinach leaves and tomatoes. Roughly chop spinach leaves and tomatoes. In the cooker add spinach leaves , tomatoes , ginger ,green chillies  ,salt ,haldi and water. Cook upto 3- 4 whistles. Now grind the mixture into smooth paste. Heat oil in the pan add cardomom, laung, cinnamon, japati ,hing,then add jeera ,dhaniya ,fennel seeds and degi mirch . Then add the spinach tomato paste and cook it for 2-3 minutes. Add curd and cream to it and cook it on sim gas until oil starts floats on its surface. Now add sepu vadi  and let it sim for  5 mins. Add water as per  consistency of gravy needed, cook for another 5-6 mins with lid on it.Serve hot with rice.

Dhotuaa dal recipe

Dhotuaa dal is very tasty himachali recipe. It is prepared in dhams in HP.If u are himachali i am sure u love Dhotuaa dal and if not after making this dal u will love it too.
Ingredients -
Split urad dal- 1 1/2 cup
Cardamom(elachi)- 2 -3 nos
Cloves (long)- 2-3 nos
Black pepper (Kali meerchi)- 7-8 nos
Dalchini -1 no
Japati - 1 no
Fennel seeds- 1/2 tsp
Salt to taste
Haldi - 1/2 tsp
Desi ghee- 1/2 cup
Hing -1 pinch
Jeera -1 tsp
Dhaniya - 1 tsp
Degi meerchi - 1/2 tsp
Cream or malai- 1/2 cup
Curd - 1/2 cup

Dhotuaa dal 

Method:-
Soak split urad dal for 5 - 6 hours .Now wash the dal and remove all the black skin with the help of hands. Remain the dal in water before use.Grind cardamom, fennel seeds, cloves,black pepper, dalchini,  japati and dhaniya in the grinder to make thick powder (dardara powder). Now in the pressure  cooker add dal with half cup water and now switch on the gas. Add ghee,grinded ingredients, salt ,haldi degi mirchi,  Jeera,  hing .Now close the lid and pressure cook dal up to half whistle and swich off the gas. Now when the steam is removed  check the dal it is half cooked, now add curd and malai and on sim gas cook the dal for 15 - 20 minutes. Or when ghee start floating on the surface of the dal. The dal is ready now serve it with rice and enjoy .

Siddu chutney recipe

Siddu chutney recipe 

It is a very tasty chutney and served with siddu .

Ingredients

Tomato - 2 nos medium size

Lashun - 7 kalis

Green chillies-3 no

Lemon juice -1 tsp

Salt to taste

Jeera -1/2 tsp

Walnut stuffing -2 tsp(Siddu recipe)

Method: 

Roast tomatoes for 2- 3 minutes  on gas.

Remove the tomato skin. Now put all the above ingredients in grinder to make chutney . Try this i am sure u love this with siddu's.

Siddu recipe

Siddu recipe 

 This is my first blog and i am little bit nervous. But I  know u all will help me to become comfortable.

Himachal Pradesh is a very beautiful  state and so its food delicious, healthy and yummy.

Here i am going to share the recipe of Siddu.

It is steamed food that's why it is very healthy.

Ingredients 

For dough

3 cups - superfine aata or whole wheat flour

Ajwain- 1teaspoon 

Salt -1 teaspoon

Dry yeast- 1 teaspoon 

Sugar-1 teaspoon

Lukewarm water 

For stuffing

 Walnut - 1cup(without cover)

Poast or kuskus -1/2 cup

Chopped Onion -1 cup

 Chopped Coriander leaves - 1/2 cup

Green chilles - 2 0r 3 according  to taste

Jerra - 1/2 teaspoon 

Dhaniya powder - 1 teaspoon 

Salt to taste 

Garam masala 1/2 teaspoon 

Method

First soak walnut and poast in water for 2 hours.

For dough

First add yeast and sugar in half glass  luke warm water mix for a while and left for 5 minutes to get it fermant .

Now in a big bowl add superfine aata,  ajwain and salt.

After 5 min ,add yeast to the aata mix and make a soft dough .

Cover the bowl with cling paper or any lid and keep it in warm place for 2 hours to ferment .

For filling 

Drain all water from poast and walnut.

Add walnut ,poast ,chopped onion, chopped coriander,  green chillies and  all Masalas to the grinder and make a smooth paste .

Now your dough and fillig is ready .

Now make your steamer(momo maker or you can use electric rice cooker) ready for use . Add water in steamer and put it on gas for boiling. Grease the upper part in which we have to put siddu's with oil . Now we are ready to  make siddu. 

Divide the dough into 8 equal balls.

Dust the ball with dry aata and make a thick chapati of 2 inches  now put 2 teaspoons  filling into the one half of chapati same as we do for gujiya and cover it like gujiya.(as shown in picture above).

Repeat the same with left balls. Now steam these siddu for 15 minutes and serve hot with desi ghee and siddu chutney.(i will tell the recipe of chutney in my next blog.

Hope u all like this recipe .