On Ashadha Amavasya is also called as Deepaanvit Amavasya lamps are worshipped. This simple and delicious recipe where Whole Wheat Flour Lamps are used to worship lamps. A simple and healthy steamed recipe from Maharashtra underlines that even lamp is worshipable.
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|Chana Madra~Himachal Pradesh Cuisine|
Chana Madra is a delicious dish from Himachal Pradesh.
The beautiful state of Himachal Pradesh offers a wide range of lip smacking and savoury food items. The cuisine of Himachal Pradesh has a significant influence of the Punjabi and Tibetan style of food. The people of Himachal Pradesh prefer very spicy food items.
Himachali cuisine is dominated by red meat and wheat bread, thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Till recently tubers like potatoes and turnips were all they ate in the name of vegetables. Green vegetables, however, are increasingly finding their way into Himachali food .
Himachal Pradesh celebrates the Food festival of Dham. The variety of food items served here reflects the vibrant and dynamic yet simple life of the people of Himachal Pradesh. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs) who prepare for this elaborate mid-day meal begins the night before. It is served in courses on epattalsi or leaf plates.
by khatta (sweet and sour sauce) made of tamarind and gur (jaggery), the dham ends with the mittha (dessert) – sweet rice, liberally mixed with raisins and dry fruit.
Some of the other specialties of Himachal include Manee’, Madira, Pateer, Chouck, Bhagjery and chutney of Til.
something that will come in must make again list. However the only change I have made is used rice bran oil in place of rai/mustard oil.Its delicious chickpeas cooked in yoghurt gravy.
|Chana Madra ~Himachal Pradesh Cuisine|
Recipe Source: here
- 1 cup boiled Kabuli Chana /white chick peas
- 2 elichi/cardamoms
- 1 stick dalchini /cinnamon
- 4 lavang /cloves
- 1/4 tsp hing /asafoetida
- 1/2 tsp jeera /cumin seeds
- 1/2 tsp dhania powder /coriander powder
- 1/2 tsp haldi /turmeric powder
- 1 tbsp rice
- salt to taste
- 1 cup dahi /curds
- 1 tbsp ghee
- 2 tbsp oil
- 1 tbsp dhania coriander
- Soak the rice overnight or for at least an hour and grind into a paste. Keep aside.
- Blend the curds.
- Heat oil in a kadhai/wok and add with cumin seeds, cardamoms, cinnamon, cloves and asafoetida.
- Add the haldi powder and coriander powder and sauté for few seconds.
- Add the boiled chickpeas and mix well.
- Keep stirring continuously add the blended yoghurt take care to stir continuously on low flame for 7-8 minutes. This will prevent the curds from curdling.
- Add the ground rice paste, ghee and salt and cook for 4-5 minutes.
- By now the gravy will have reduced and become slightly thick.
- Remove from the fire and serve, garnished with Himachal Pradeshcoriander leaves.
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