HIMACHALI RECIPES:
Himachal Pradesh is also offers a tasteful blend of culture and tradition.The world "Hima" actually means snow in Sanskrit. Himachali cuisine gives you more than one region fall in love with it.Since it is hard to find a variety of Himachal Pradesh, there are a lot of non-vegetarian dishes and the use of rice and pulses is common.The best quality of rice is "Basmati" comes from this region,it is the foot of Himalayas.The daily menu in all household is a simple fare of dishes made with fresh seasonal produce.In the lower area of Himachal, you will find various variety of vegetables, fruits and local leafy greens and as you move higher,meats and grains take over.
Regions in north of Himachal Pradesh like Spiti and Lahaul are comparatively dry and therefore they use hardier local grains like buckwheat ,barley and millets. A lot of their traditional dishes like siddiu,aktorior gulgule are cereal-based.Towards the southern parts you will find more of milk and milk products like khoya,barfi,cheese considering their rural culture.
HIMACHALI DHAM:
Dham is a traditional festive meal that is prepared by Brahmin chefs.It is only cooked by Botis.Dham include aromatic rice,moung dal,madra of kidney beans or cheakpeas cooked in yoghurt and a sweet dish made with lentils and rice called Mitta-Bhatt and Mithdee which is made by Boondies or Breadcrumbs.
TUDKIYA BHATT:
Tudkiya bhatt is a Pahadi-Pulao which is a source of for all.It is a rice dish prepared with a variety of elements.potatoes, ginger, garlic or onions are a necessary addition to the dish, along with yoghurt.spices such as cinnamom,cardamom andbay leaves are tempered and also added to this, to make it the great dish it is.
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BABRU:
Babru is a Himachali version of the famous North India kachori stuffed with black gram and deep fried.
CHANNA MADRA:
Madra is a popular Himachali curry made with chickpeas and yogurt that belong to the chamba region.it is very slow to cooked with a variety of spices and an aroma that can make you drool instantly.
GAHAT KA SOUP:
A healthy soup made with a very nutritious local grain called gahat along with flavours of garlic and coriander.Gahat is very healthy lentil which is help to removing a kidney stones.
AURIYA KADDU:
A great way to cook seasonal pumpkins,this authentic recipe comes from the Northen sate of Himachal Pradesh.It is a simple but flavour ful dish of pumpkins with mustard seeds.We love the pungent ,spicy flavour that go together to make this delicious dish.
KHATTA:
Khatta is a tangy side dish made with chickpea flour,dry mango powder and spices.It can completely transform a boring meal.This sour dish is all about the flavour of amchu powder or chickpea flour.
ALOO PALDA:
This easy reipe can serve you a mealin minutes.Potatoes cooked in a creamy yogurt gravy.It is simple as it gets. Pahadi style potatoesin a creamy gravy with warm spice like cloves and cardamom.
KHATTA JIMIKAND:
Jimikand is known to be the indian yam. It is available in hilly areas and thus is a popular in Himachal Pradesh. The dish is essentially made tangy for this preparation.
PATANDE:
Patande is the indian version o pancakes.It has been drived from Pancakes.It has been drived from the sirmaur district of the state of Himachal Pradesh.It is prepared with a batter made up of wheat flour, sugar and milk.
Regions in north of Himachal Pradesh like Spiti and Lahaul are comparatively dry and therefore they use hardier local grains like buckwheat ,barley and millets. A lot of their traditional dishes like siddiu,aktorior gulgule are cereal-based.Towards the southern parts you will find more of milk and milk products like khoya,barfi,cheese considering their rural culture.
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| source-https://food.ndtv.com/lists/himachal-pradesh-food-10-best-recipes-1442434 |
HIMACHALI DHAM:
Dham is a traditional festive meal that is prepared by Brahmin chefs.It is only cooked by Botis.Dham include aromatic rice,moung dal,madra of kidney beans or cheakpeas cooked in yoghurt and a sweet dish made with lentils and rice called Mitta-Bhatt and Mithdee which is made by Boondies or Breadcrumbs.
TUDKIYA BHATT:
Tudkiya bhatt is a Pahadi-Pulao which is a source of for all.It is a rice dish prepared with a variety of elements.potatoes, ginger, garlic or onions are a necessary addition to the dish, along with yoghurt.spices such as cinnamom,cardamom andbay leaves are tempered and also added to this, to make it the great dish it is.
.
BABRU:
Babru is a Himachali version of the famous North India kachori stuffed with black gram and deep fried.
CHANNA MADRA:
Madra is a popular Himachali curry made with chickpeas and yogurt that belong to the chamba region.it is very slow to cooked with a variety of spices and an aroma that can make you drool instantly.
GAHAT KA SOUP:
A healthy soup made with a very nutritious local grain called gahat along with flavours of garlic and coriander.Gahat is very healthy lentil which is help to removing a kidney stones.
AURIYA KADDU:
A great way to cook seasonal pumpkins,this authentic recipe comes from the Northen sate of Himachal Pradesh.It is a simple but flavour ful dish of pumpkins with mustard seeds.We love the pungent ,spicy flavour that go together to make this delicious dish.
source-https://www.archanaskitchen.com/himachali-style-pahari-auriya-kaddoo-recipe-tangy-pumpkin-dry
KHATTA:
Khatta is a tangy side dish made with chickpea flour,dry mango powder and spices.It can completely transform a boring meal.This sour dish is all about the flavour of amchu powder or chickpea flour.
source-
ALOO PALDA:
This easy reipe can serve you a mealin minutes.Potatoes cooked in a creamy yogurt gravy.It is simple as it gets. Pahadi style potatoesin a creamy gravy with warm spice like cloves and cardamom.
source-https://www.archanaskitchen.com/himachali-style-pahari-aloo-palda-recipe-potatoes-in-yogurt-gravy
KHATTA JIMIKAND:
Jimikand is known to be the indian yam. It is available in hilly areas and thus is a popular in Himachal Pradesh. The dish is essentially made tangy for this preparation.
PATANDE:
Patande is the indian version o pancakes.It has been drived from Pancakes.It has been drived from the sirmaur district of the state of Himachal Pradesh.It is prepared with a batter made up of wheat flour, sugar and milk.
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