Showing posts with label Himachal Pradesh Dishes. Show all posts
Showing posts with label Himachal Pradesh Dishes. Show all posts

July 06, 2016

MAHANI

Ingredients:
Moong dal - 1/2 cup
Green chillies -2 (chopped)
Mint - 1 tbsp (chopped)
Sugar - 1/2 tbsp
Lemon juice - 1-2 tsp
Onion - 1 (chopped)
Water - 2 1/2 cups
Salt to taste
Taamarind paste - 2 tbsp (dissolved in 3 cups of water)

Method:

  •  Boil dal in 2 1/2 cups of water till soft, When done, sieve it through a strainer.
  • Add tamarind water, mint, green chillies, salt, sugar and onion.
  • Cook in low flame for 30 minutes and bring to the boil or till it is slightly thick, stirring occasionally.
  • Serve hot with boiled rice.

మహాని 


కావలిసిన వస్తువులు:
పెసర పప్పు - 1/2 కప్ 
పచ్చి మిరపకాయలు - 2
ఉల్లిపాయ - 1
పుదీనా - 1 tbsp  
పంచదార - 1/2 tbsp 
నిమ్మ రసం - 1-2 tsp 
నీళ్లు - 2 1/2 కప్స్ 
ఉప్పు 
చింతపండు గుజ్జు - 2 tbsp (3 కప్పుల నీళ్లలో కలపాలి)

తయారీ:
  •  పెసర పప్పు 2 1/2 కప్స్ నీళ్లలో మెత్తగా ఉడికించి వడకట్టుకోవాలి. 
  • అందులో చింతపండు గుజ్జు, ఉప్పు,పుదీనా, పచ్చి మిర్చి, తరిగిన ఉల్లిపాయ, పంచదార వేసి అరగంట సన్నని సెగ మీద కొద్దిగా చిక్కపడేవరకు ఉంచి దించుకోవాలి. 
  • ఇది అన్నంలోకి బాగుంటుంది

January 18, 2016

CHAMBA GHOST (CHA)

Ingredients:
Mutton - 500 gms (cut into pieces)
Curd - 1 1/2 cups
Gram flour - 2 tsp
Oil - 2 tbsp
Dry red chillies - 3
Cloves - 4
Whole black pepper - 1/2 tsp
Black cardamom - 4
Cinnamon powder - 1/4 tsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 12-15
Bay leaves - 2
Turmeric - 1/2 tsp
Asafoetida - 1/4 - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander leaves- 1 tbsp (chopped)
Salt to taste

Method:

  • Wash and drain the meat. Beat the curd till smooth and blended. Mix the gram flour with 1/2 cup of water to a runny paste, and blend with the curd.
  • Heat the oil in pressure cooker, add the red chillies and fry for 1-2 minutes, till they turn plump and black.
  • Take the cooker off the heat and let it cool for 1-2 minutes.
  • Add the whole spices and bay leaves, return the cooker to medium flame and fry for a minute or so till the spices aroma comes out.
  • Add the meat, stir well, and cook over medium heat stirring often, till the meat has dried and is beginning to turn brown, about 15-20 minutes.
  • Take the cooker off the heat again, and allow it to cool a little. Add the curd and gram flour mixture, stir well to blend all the ingredients, return to the heat and bring to the boil slowly, stirring often.
  • Sprinkle the spice powders and salt.
  • Stir well and cook under pressure for 8-10 minutes, till it is nearly tender.
  • When the pressure goes down, open the cooker and continue cooking for another 10-15 minutes, stirring occasionally, till the meat is well done.
  • Garnish with chopped coriander leaves.


June 06, 2013

Makki Di Roti

Ingredients:
Corn Flour - 250 gms
Radish - 1 
Fenugreek Leaves - 4 tbsp (chopped)
Green Chillies - 2 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and chilli powder to taste
Turmeric - 1/4 tsp

Method:

  • Peel and grate radish.
  • Mix all the ingredients with warm water to make dough. 
  • Make lemon size balls an roll them in plastic sheet like roti's with your palms.. They are thicker than normal roti.
  • Transfer them to hot tawa and cook both sides by applying ghee.
  • Serve hot with curd.


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