Recipes from Himachal Pradesh
from Nimbupani recipe jar
chick peas - 100 gm
curd - 500 gms
pure ghee - 200 gms
black currants - 30 gms
chuarey - 30 gms salt to taste
How to Prepare:
soak chick peas in water overnight
put ghee in frying pan & fry spices and chick peas till golden brown, mix black currents,chuarey, tejpatta, stir for three minutes, add curd dont stir. cook for 15 minutes or till water dry dries up. serve hot with rice.
Cloves - 4 ,
Methi seeds - 1/2 tsp,
salt to taste,
heeng - 1/2 tsp,
Red Chillis - 4 full
Haldi 1/4 tsp,
Onion - 1 large,
red chilli pdr 1 tsp
Dhania powder - 1 tsp,
Mustard oil - 2 tbspoon
Besan - 1/2 cup,
Curd - 1-1/2 cup,
water 3 cups
Coriander leaves 10-12.
Optional : Pakoda 10-12 OR Bundi 1/2 cup
How to Prepare:
step1: mix besan and curd with a hand mixer and then add water to it to make it thinner.
step2: In hot oil add methi seeds and when it splutters add cloves, after 3-4 seconds add heeng and whole red chillies. Then add onion and fry till a light brown. Add haldi, red chilli and dhania pdr. saute for 1/2 minute.
step3: Add the curd besan mix and then add salt. If you think it is very thick you can adjust by adding some more water. Bring to a boil and then let it simmer on medium for 20 minutes.
You can add Pakoda's to it before serving or can add bundi. I also add cauli flower (5-7 flowerets) while frying onions.
Before serving add the coriander leaves
Poppy Seeds Halwa
Poppy Seeds 1/4 kg
Milk 1 litre
Milk Cream 1small bowl
Sugar 1 kg
Dry coconut (Copra) 1/2
Clarified Butter (Pure Ghee) 1/2 kg
Cardamom Powder 1tspn
Dry fruits as required (Almond, Pistachois, Cashewnuts)
Soak the poppy seeds in water overnight. Water should be 1:2 ratio(i.e.1 bowl of poppy seeds, 2 bowls of water).
Grind to a paste. Take a deep vessel. Add ghee, add the poppy seeds paste and keep on stirring till light brown.
Add milk and copra (dry coconut).
Stir it till the paste absorbs the milk.
Next add milkcream and stir well.
Add sugar and keep on stirring so that the paste does not touch the bottom of the pan.
When you find it is dry remove from flame and garnish it with cardamom powder and dry fruits.
Kangra Valley Green tea from Himachal Pradesh
The refreshing flavor of spices provides an invigorating taste to the delicate flavor of green tea that is uniquely different and delicious.
In medium saucepan, bring milk and water just to a boil. Stir in remaining ingredients. Reduce heat to low and simmer uncovered 3 minutes. Remove tea bags and strain. Serve immediately.
1 cup milk .
1 cup water
1/4 cup firmly packed brown sugar .
1/2 tsp. ground cinnamon .
1/4 tsp. ground ginger .
1/8 tsp. allspice .
2 green tea bags .
|1.hi September 28, 2011||pottersirus|| |
You may also access this article through our web-site http://www.lokvani.com/
Kangra Tea Time