Recipes

Pahari food is a little known cuisine that can be tracked returning to the State of Himachal Pradesh in India. Pahari origins lie in the amazing Kangra Valley which is situated in the majestic Himalayas. The word “Pahar” basically indicates hills. There is an extensive variety of meals in this area and it is all delicious.

Here are some of the Special recipes Of Pahari:

KHATTA

This is my all-time favorite dish in Pahari cuisine. Khatta generally indicates sour and that is really what this dish is all about. It’s a scrumptiously sour gravy which is created of amchur powder which is generally a liven created by pulverizing dry natural mangos. The way you like making khatta is with deep-fried besan ka boondis (fried chickpea flour balls) but this can be replaced with frequent chickpeas too. You can make your own boondi or buy it.

Ingredients:

4 heaped tablespoons coriander powder (dhaniya)

8 heaped tablespoons besan (chick pea flour)

1 teaspoon chili powder

6 heaped tablespoons of amchur (mango powder)

2 teaspoons turmeric powder

1 bunch of cilantro

½ teaspoon of asafetida (hing)

½ teaspoon fenugreek seeds (methi)

10 cups of water

Salt to taste

INGREDIENTS FOR BOONDI

1 cup of besan (chick pea flour)

1/4 teaspoon turmeric

1 teaspoon coriander powder (dhaniya)

Chili powder to taste

¼ cup water

METHOD:

Boondies:

In a bowl whisk together all the ingredients for the boondi with water.

Heat 5-6 cups of mustard oil for frying.

Sieve the boondi batter through a sieve with rounded holes and fry the boondi till crisp but do not

brown.

KHATTA GRAVY:

Heat 4 tablespoons of mustard oil.

Add ½ teaspoon methi seeds and ½ teaspoon of hing (asafetida).

Combine and add the coriander powder, besan, chili powder, turmeric, amchur powder, salt

and mix well.

Add 10 cups of water and stir very well smoothing out any bumps and bubbles.

Boil for 15 minutes

Add the boondi and boil for 5 minutes.

Take the pot off the fire and set aside as the mixture will thicken.

Garnish with chopped cilantro.

Serve hot with white rice.

CHANNA MADRA: A HIMACHALI RECIPE (CHICKPEAS WITH YOGURT GRAVY)

Madra is a Chunky, yogurt based gravy that is a famous dish in Pahari or Himachali cuisine. In Pahari’s house, they make their Madra with chickpeas. The very important step in making Madra is when you add the yogurt. You have to make sure that you mix consistently and do not allow the natural to curdle. This is a really essential step or else you may have disastrous gravy on your hands. If the natural seems to have curdled just a little bit, proceed mixing the gravy and it will gradually become thick up and be fine.

Ingredients:

3 cups chickpeas soaked overnight and boiled (or use canned chickpeas)

Asafoetida (hing), a pinch

2-3 cloves (laung)

1 stick cinnamon (dalchini)

2 pieces of black cardamom (moti elaichi)

1 tsp cumin seeds (jeera)

2 tsp. coriander powder

1 tsp turmeric powder (haldi)

2 cups yogurt (beaten till smooth)

2-3 tbsp ghee (clarified butter)

Rice Mixture

¼ cup raw white rice

1 cup water

1-2 pods of green cardamom

Soak ¼ cup rice in 1 cup of water and cardamom.

Grind this mixture and set aside.

METHOD:

Heat 2 tbsp. mustard oil to smoking point on medium heat.

Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.

Add 1 tsp. whole cumin seeds.

Stir for 30 seconds and add the coriander powder and turmeric powder.

Stir for 30 seconds (do not let it burn or blacken.)

Add the chickpeas and stir well.

Add the yogurt to pot and keep stirring continuously.

Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy

will even out as the dish thickens eventually)

Stir continuously on medium heat for about 10 minutes.

When it comes to a boil add the ground rice/water mixture.

Stir the mixture very frequently and let it cook for about 20 minutes.

Add 2 – 3 tbsp. of ghee (clarified butter)

Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until

the entire mixture thickens.

Add salt to taste and serve hot with white rice.

PAHARI ALOO PALDA (POTATOES IN YOGURT GRAVY)

There are various methods to make Palda. The Phari people always make this natural-gravy based dish, when serving Pahari food. Palda is one of the most popular dishes. Here is the recipe for the palda that requires more effort. It is well worth the extra work. Here is the recipe for the palda that needs more effort.

Ingredients:

3 potatoes, peeled and chopped into finger fries

1 cup onions sliced

1 black cardamom

1 strip of cinnamon bark

5-6 cloves

1 teaspoon cumin seeds.

Pinch of hing (asafetida)

2 tablespoons of raw rice and 3 green cardamoms (grind with 4 tablespoons of water)

6 cups of yogurt whisked

METHOD:

Heat 2 tablespoons of ghee.

Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds.

Add the sliced onions

Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric, 1 teaspoon garam masala and salt.

Add the potatoes and mix well.

Cover and cook on medium heat for 15 minutes till potatoes are almost cooked.

Mix the ground rice with the whisked yogurt.

Add the yogurt mixture to potatoes and keep stirring on medium heat till the gravy comes to a boil.

Let it boil additionally for 5 minutes.

Add salt and cilantro and serve hot.

PUMPKIN WITH MUSTARD SEEDS (AURIYA KADOO)

This is one of the most famous dishes of Himachal Pradesh. Its called Auriya Kadoo and this recipe is from the Northern state of Himachal Pradesh in India and is part of our Pahari food.People love the pungent, spicy flavors that go together to make this delicious dish.

Ingredients

8 cups chopped pumpkin/ squash

2 tablespoons mustard oil

1 tablespoon panch phorun (combination of 5 whole spices – available at any Indian store)

Pinch of asofetida (hing)

2 bay leaves

2-3 whole chili

1 teaspoon turmeric (haldi)

1 teaspoon coriander powder (dhaniya)

1 teaspoon amchur (dry mango powder)

1 cup chopped cilantro

Grind together:

30 grams black mustard seeds (rai)

3 tablespoons water

METHOD:

Heat mustard oil.

Add the panch phorun and asofetida.

Add 2-3 whole chili and fry.

Add the chopped pumpkin and mix well.

Cook for about 15 minutes until the pumpkin is soft.

Add turmeric and salt to taste.

Cook for a few minutes and then add the dry mango powder.

Mash the pumpkin and take off the heat.

Let the pumpkin dish cool.

Add the ground mustard mixture and mix well.

Serve warmed.

SPICY LOTUS STEMS (THEY)

This is one of the most delicious food of Himachal Pradesh.

Ingredients

2 -3 lotus stems, peeled and sliced

2 medium onion, sliced thin

3 tbsp. garlic, chopped

1 tbsp. thinly sliced ginger

4 tbsp. chickpea flour

2 tsp. coriander powder

1 tsp turmeric powder

Cayenne pepper to taste

Salt to taste

METHOD

Boil ½ gallon of water in a pot and add a little salt to it.

When the water comes to a boil add the sliced lotus stems to the water and let it cook for a minute or two – do not overcook.

Drain and plunge lotus stems in cold water to stop the cooking process and set aside.

Heat 4-5 tbsp. oil in a wok.

Add chopped garlic & ginger and sauté for a minute.

Add sliced onions and sauté for 10 minutes till onions turn translucent.

Add coriander powder, turmeric powder, chili powder, and salt.

Cook for a minute and then add 4 tbsp. of chickpea flour.

Sauté well for a minute or two.

Add sliced lotus stems and mix them well with the onion mixture.

Cover and cook for 15- 20 minutes till the lotus stems are just cooked.

Serve hot.