Himachal Pradesh Thali | Pahari Thali | Simple Himachal Pradesh Lunch Thali

 

Next In the list is Himachal pradesh a north Indian state bordered by jammu in north and punjab in west and harayan in south west and uttarakhand in southeast is famous for its natural beauty. There are both tribal and non tribal population residing here. This state is well know for its handicrafts from carpets , leather works , shawls, painting , people here are so artistic .Shimla is its state capital and  who will not know shimla a very famous tourist spot and perfect for newly married especially 😉

Himachal Pradesh serves an numerous delicious recipes for both veg and non veg  .Due too extreme cold weather they consume Non veg much more than veg foods.The typical foods here is called as Pahari food which literally mean mountain foods . For day to day food made at home they prefer meat, wheat bread, creals, pulsesand lentils . They have their own way of preparing tea and the kangra tea is very famous there.Himachal pradesh is cold throughout the year so the cuisine is filled with foods from which they can gain the heat and energy to comfort them in chilly weather.Milk and milk products are main part in their diet. They have mixed influence of punjabi and tibeatian food here.
A very popular bread made with wheat flour is sidu which is a kind of bread made with wheat flour , yeast and the formed a smooth dough is allowed rest for 4- 5 hours to rise and stuffed with fat roasted and the steamed finally.They have  special foods for summer and winter.Dham is the traditional way  where a meal is prepare the elier nite and they are generally served in leaf plates . This meal is cooked by the Botisor brahmins there.

Dham in chamba region starts from rice, moong dal, madrah of rajama cooked in yogurt , boor ki kari and dark lentil ( Mah dal) topped with Katta ( sweet and sour sauce) made of tamarind and jaggery. Dham ends with meetha baath / Sweet rice which is liberally mixed with nuts.
The kangra valley here has its own varities of foods and are very popular . So I made some pahari food for lunch and Most of the curry recipe included yogurt and they tasted delicious as we rajasthani too love to add curd in curries so they tasted yumm with some mild spices added. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.

 

 

 

Recipe source : here

Ingredients 

1 cup Urad dal / Black gram dal
2 cups Maida/ All purpose Flour + for Dusting
1/2 tsp Baking pd
Salt to taste
Oil for frying


Method

• Soak Urad dal for 3-4 Hours in water , then drain and grain them to a dry paste.
• In a bowl mix flour, baking pd and salt.
• Mix well and add water little by little to form a smooth dough.
• Divide the dough and the urad dal in to equal balls.
• Roll the balls like a poori and the stuff the dal in between the dough.
• Seal the edges and roll them again like a chappathi.
• Heat oil in a pan and fry these rotis to light brown from both the sides.

Recipe Source : thefooddairy

Ingredients 

1 cup Chick pea / Kabuli channa ( Soaked overnite and boiled)
A pinch of  Asafoetida
1-2 No cloves
1 small stick cinnamon
1 Cardamom
1/2 tsp Cumin seeds
1/4 tsp Turmeric pd
1 tsp Coriander pd
1/4 tsp Garam Masala
1/2 cup Yogurt ( Beat it smoothly)
1 tbsp Ghee/ oil
Salt to taste

Rice Mixture To grind
1 tbsp Raw rice ( soak and drain the water)
A pinch Cardamom pd

Method

• Grind rice and cardamom in a blender to a fine pd.
• Heat  oil in a pan . add asafoetida ,cloves, cinnamon stick , cardamom
• , Cumin seeds and let them splutter.
• Add coriander pd,salt, Garam Masala and turmeric pd ,saute them .
• Add Boiled Chickpea and stir them well.
• Then add the beaten yogurt and keep stiring continuously.
• Boil them for 5 mins while stir them constantly.
• Drizzle some ghee on top.
• Serve them hot with rice.

 

Recipe source :thefooddairy

Ingredients

1/2 cup Boondi
1 tsp Coriander pd
4 tbsp Besan
1/2 tsp Red chilli pd
1/4 tsp Turmeric pd
A pinch of Asafoetida
1/4 tsp Fenugreek seeds
Coriander leaves for garnish
1 Cardamom
1 small cinnamon stick

1/2 tsp Amchur pd
1 tbsp Oil
2 cups water
Salt to taste

Method

• Heat oil in a pan , add fenugreek seeds, cardamom, cinnamon and  asafoetida.
• Then Add coriander pd, red chilli pd, Besan,turmeric pd, amchur pd ,salt and mix them well.
• Saute them till the raw smell from besan goes off.
• Add water and mix them constantly, let the gravy boil.
• After few minutes of boiling add boondi and turn off the flame.
• This gravy will thicken as it cools.
• Serve Hot with rice.

 

Recipe source : Thefooddairy
Ingredients

1 Potato
1/2 cup sliceds onions
1 cardamom
1 small cinnamon
1-2 Cloves
1/2 tsp Cumin seeds
A pinch of Asafoetida
1/2 tsp Coriander pd
1/4 tsp Turmeric pd
1/4 tsp garam masala
1 tbsp Raw Rice  with cardamom pd ( grind it to a paste with water)
1 cup Curd
1 tbsp Oil
Salt to taste
Coriander leaves – For Garnish

Method

• Heat oil in a pan, add cardamom, cinnamon, cloves, asafoetida and cumin seeds
• Add the sliced onion and saute them till translucent.
• Add coriander pd, turmeric pd, salt  and garam masala.
• Add the chopped potatoes and cook till the potatoes are done.
• Mix the ground rice to the yogurt and beat them well.
• Now add the yogurt mixture to the potatoes and stir  them constantly.
• Let the boil for 5 mins and then serve them Hot.

 

Ingredients 

Poppy seeds – 1/4 cup
Milk – 1 cup
Sugar – 3/4 cup
Dry coconut – 1/2 tsp
Ghee – 1/4 cup
Dry fruits for garnish
A pinch of cardamom pd

Method

• Soak poppy seeds in water over nite, the drain the water next day.
• Grind the poppy seeds to a fine paste by adding little milk.
• In a kadai heat ghee add the poppy seed paste and stir them constantly.
• Cook them till the paste turns light brown in color.
• Then add thr est of the milk and keep on stiring.
• Cook till all the moisture evaporates , when halwa are dry and evaporates the moisture  then add Coconut ,cardamom pd and Mix them well.
• Serve them garnished with dry friuts .

 

 

• Heat ghee in a pan and add the soaked rice .
• Saute for few seconds and then add 1/4 cup  + 2 tbsp of water .
• Simmer and cook the rice till half done.
• Add sugar , saffron strands and cardamom pd.
• Cook till the water evaporates and the rice becomes fluffy.
• Garnish them with roasted almond slivers, raisins and serve hot.