sepu wadi

SEPU WADI

Another dish served in Himachali Dham.
Sepu Wadi is fried lentil dumplings served in spinach Gravy. This is royal dish mostly cooked in MANDI royal family by the royal cooks

Ingredients

For Wadi
Urad daal - 1 cup
Pinch haldi
Salt
umin seeds 1 tsp

For the Gravy-
Curd /dahi- 1 cup

Spinach /palak- 1Kg
Cloves/laung – 4
Cumin seeds - 1 tsp
 Coriander seeds - 1 tsp
Asafoetida - 1/3 tsp
Black cardamom  - 2
Turmeric /haldi- 1/2 tsp
Chili Powder – 1  tsp
Fennel Powder(saunf) 1/2 tsp
Salt
Mustard oil

Methd

1.. Wash and soak dal  for 4-5 hours
2.Drain, wash and grind to make a smooth paste
3.Take the paste out in a bowl and keep it for fermentation for two hours or more 
4. Mix well. Add cumin seeds and salt and pinch haldi..
5 Boil plenty of water in big pot and boil it.  Take big lump of thee dal mixture and make a dove shape . Put in Boiling water. Repeat . Keep it in boiled water for 5-10 mins.
 6.Take the boiled Lumps  out in a plate and let it cool and cut in desired cubes.
7. Fry the cubes / Wadis in hot oil till crispy. Keep aside.
8. Wash and chop the spinach.. Boil it in water and drain.
9.Grind palak with curd.
10 Heat 3 tbsp of mustard oil in a pan, add 1 tsp of cumin seeds,  black cardamom and asafoetida.
11.When cumin start crackling add turmeric, chili powder and fennel powder.
12. Add spinach mixture . Let it boil for 5 minutes.
13 .Now  add salt and the Sepu Wadii . Let it simmer for 10 minutes.
14 SEPU WADI IS READY TO SERVE

Himachali Chaaj Meat

Himachali Chaaj Meat

Himachali Chaaj Meat

The dish from Kullu Valley

Ingredients

 Buttermilk / Chaaj 1 Ltr

 It is the liquid which is left behind after CHURNING Butter

 Mutton 1 Kg
 Corriander Powder 2 tsp
 Red chilli powder 1 tsp
 Turmeric powder 1 tsp
 Fresh roasted and grounded Cumin seeds Powder 2 tsp
 Green cardamom powder ½ tsp
 Cloves 2-3
 Cinnamon 1 inch broken
 Refined oil 3 tbsp
 Garam masala 1 tsp
 Onion paste of two onions
 Ginger garlic paste 2 tsp
 Salt

 Method

 In a pressure cooker heat oil on medium flame.
 Add cloves and cinnamon . Fry for 2 -3 secs. Add onion paste and ginger and garlic paste. Sautee till pink.

 Add mutton and cook till it is sealed and become little brown. Add all spices except garam masala.

 Fry for 10 mins at low heat.

Add chaaj / Buttermilk and Simmer for another 5 mins.

  Pressure cook till 2 whistles.
 Open the lid after 10 mins and add garam masala and adjust gravy as per your liking