OHRI WALI DAAL (HIMACHALI CUISINE)

OHRI WALI DAAL
200 gms saboot moong daal
1/4 tsp red chili powder
1tsp haldi
1tsp zeera
itsp amchoor
a pinch of heeng
1bay leaf
  1 medium ladle mustard oil
salt to taste
for ohri
(1tsp rai powder mixed with 2 tsp curd kept at warm place for 2 hrs or time more or less according to temperature so that rai's tangy flavor is risen.)
method
wash daal and pressure cook along with salt haldi chili till done then mix well check the water consistency heat oil in a pan add heeng zeera and bay leaf when zeera turns brown add daal and amchoor mix weel bring to boil turn off then add rai mixture mix again keep covered for 1-2 hrs then serve with rice.

MITTHRHI (HIMACHALI CUISINE)

mitthrhi
chhuare (dates)500gms soaked for 6-8 hrs
1 walnut
Rice flour 1tbsp
sugar 2tbsp or as per the sweetness req.
dahi 500gms
Haldi 1tsp
Pinch of heeng( asafoetida)
Amchoor(dry mango powder) 1tbsp
Red chilly whole 4 roasted
Mustard oil one ladle
Salt to taste
Method
drain water from chhuara and keep aside Apply little mustard oil on walnut and place it on fire till whole burnt. Now grind it with little oil and roasted chillies to a fine paste no stony roughness left, now add amchoor and rice flour following salt to it and make make a flowing batter with the help of water. Now heat oil in a heavy bottom pan , when it reaches to the smoking point lower the heat add heeng thenadd curd saure till leaves oil add haldi , sugar and chhuare saute for 1 minute…then add the batter and boil it keep steering in between adjust the salt when reaches desired consistency .remove from fire and enjoy with rice.

KHATTA (HIMACHALI CUISINE)

KHATTA
Kale chany(black gram) 500gms soaked for 6-8 hrs
1 walnut
Rice flour 2 tbsp
Haldi 1tsp
Pinch of heeng( asafoetida)
Amchoor(dry mango powder) 2tbsp
Red chilly whole 4 roasted
Mustard oil one ladle
Salt to taste
Method
Boil chana and keep aside. Apply little mustard oil on walnut and place it on fire till whole burnt. Now grind it with little oil and roasted chillies to a fine paste no stony roughness left, now add amchoor and rice flour following salt to it and make make a flowing batter with the help of water. Now heat oil in a heavy bottom pan , when it reaches to the smoking point lower the heat add heeng then add haldi and chana saute for 1 minute…then add the batter and boil it keep steering in between adjust the salt when reaches desired consistency .remove from fire and enjoy with rice.

TELIYE MAANH (HIMACHALI CUISINE)

TELIYE MAANH
urd daal 500 gms soak for 2hrs
rajmah 100gms soaked for 5hrs
haldi one tsp( turmeric)
heeng 1/4 tsp(asafoetida)
laalmirch powder(red chilly pwd) 1tsp
sliced dry coconut 2tbsp
kishmish(raisin) 2tbsp

mustard oil 200ml
salt to taste..........
FOR DHUNI
burnt coal
few drops of mustard oil
method
boil urd daal and rajmah with haldi, laalmirch, heeng and 75%of salt in 750 ml water and oil  coconut kishmish till done but in semi solid state..... check salt and adjust .... now take burnt coal add few drops of mustard oil to it and put it in the daal and cover , remove it before serving with rice..........

DAAL MURG

500 gms boneless cut into bite size pieces
1 cup toor dal (split yellow pigeon peas)
1 medium onion, finely chopped
5-6 garlic cloves crushed
1 inch piece of gingercrushed
½ tsp black mustard seeds
5-6 fresh curry leaves
2dried red chilies, to taste
 a big pinch of  heeng (asafetida)
1 tsp tamarind paste

½ tsp turmeric (haldi)
¼ tsp red chili powder to taste

½ tsp  zeera( cumin) ½ tsp dhania( coriander ) ½ tsp methi dana (fenugreek ) roasted separately and grounded
salt to taste
2 tbsp  mustard oil
freshly chopped cilantro leaves for garnish



pressure cook the dal with 2 1/2  cup of water till one whistle then with back of  ladle, slightly mash the daland keep aside heat oil in a pan  add the mustard seed reduce the heat and add the curry leaves, dried red chilies, asafetida, add the onion sauté til  browned, add the ginger, garlic and , turmeric, red chili powder salt mix well add chicken pieces mix well cook for 5-6 minutes covered stir in between till half done ,then add the cooked dal along with water, also add the tamarind paste as well mix well bring to  boil and cook on slow heat for another 5-6 minutes or until the chicken is completely cooked add spice powder mix and cover again for another minute, remove from heat put in a serving bowl garnish with coriander leaves serve hot with rice or chapatti.

MADRA (himachali cuisine)

MADRA..KANGRA DHAAM DISH
kabuli chana 250 gms soaked for 6-8 hrs and half boiled
2 lagrge potaoes peeled and cubbed
curd i kg not very sour
ghee pure 100 gms
1 bay leaf
2 brown cardamoms
daalchini one inch stick
haldi one tsp
3tbsp sliced dry coconut
3tbsp raisin
3tbsp cashunut halfs
salt to taste
in a thick bottom pan heat the ghee add whole spices roast for one minute then add haldi and chana and potatoes add salt and saute for 2-3 minutes now add curds and keep stirring so that curd does'nt curdle till it comes to boil now add dry fruits and cook till oil start separating stir in between 3-4 times. if you find it little sour you can add little sugar as per your taste..................