Teliye Maa

 

Teliya Maa

Urad daal cooked in raw mustard oil

This is very tasty kangra Himachal pradesh dish.

One of best Dhaam dishes.

Very easy to make.

The best part is the flavour of Mustard oil.

Ingredients:

URAD DAAL or black lentils 1/2 cup
Mustard  oil: 1 cup
Garlic cloves 10 (finely-chopped)
Ginger: 1 medium sized (finely chopped)
Onion: Medium sized (finely-chopped)
Green chilles: 5-6 (finely chopped)
Salt to taste
Red chilli powder 1 tsp garam masala 1 tsp

Method

Soak urad daal overnite in water  and next day drain water and  put it in a pressure cooker.

Add chopped garlic, ginger, onion, green chilles and raw mustard oil in it.

Add 2-3 cups water

Add salt and chilli powder .

Close the lid and after one whistle lower the heat to minimum.

Cook for 15 mins for 7-8 whistles.

Open lid after it releases its own pressure.

The consistency of dal should be thick  and daal thoroughly cooked.

Sprinkle garam Masala on it and stir for three mins.

Enjoy

  

CHUKH

Chukh

This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.

Ingredients

Rai Or brown mustard seeds 2 tsp
Fenugreek Seeds 1/2 tsp
Fennel Seeds 2 tbsp
Ajwain 1 tsp
Asafoetida/ Hing: pinch
Cumin seeds 2 tbsp
Corriander seeds 1 tsp
Oil 1 cup
fresh Green-red chillies coarsely grounded 1 cup
Ginger garlic coarse grounded 1/2 cup
dry mango powder 2 tbsp
haldi 1 tsp
Red chilli powder 1 tsp
Lemon juice 1 cup.
Salt

Method

Roast all whole spices and ground to powder.

In a wok heat oil. Add all grounded spice. Stir for two mins.

Add green-red chilli- ginger-garlic coarse mix.

Stir at low heat till they are little soft.

Add salt. Red chilli powder ,salt and mango powder and haldi.

Stir for two three mins.

Switch off gas.

Now let it cool. Pour in air tight jar and add lemon juice over it and refrigerate.

You can add Fine chopped dry fruits too.

There are many variations of the chukh in chamba valley.

DABROO

DABROO

A sweet pancake from Himachal.

For every holy ceremony a must cooked dish....

This Valentine heres desi Sweet bite for you all.

 Ingredients

Wheat flour – 1 cup
Milk – ½ cup
Sugar – ½ cup
Ghee – generous

Method

1. Mix flour and sugar in a big mixing bowl.

2. Add milk and little water and whisk to make a smooth batter.

Keep for half an hour.

3. Heat tawa and put ladlefull of the batter on the tawa and very quickly spread it like dosa .

Pour ghee all around the edges of the pancake and cook till crispy .

Gently flip over and cook the other side too.

Serve hot.

Palda (Potato Curry)

Palda

Potato curry from Himachal Dham

Ingredients

4 Potatoes cut in wedges
2 onions sliced
1 bay leaf
1 black cardamom
2 tsps cumin seeds.
1/2 tsp turmeric pwdr

1 tsp corriander seeds

1 tsp red chilli powder
Pinch of hing ( asafetida)

1 tbsp raw rice paste
3 cups well beaten curd
Desi ghee 1 ladle
Green chillies 2

METHOD:

Heat ghee.

Add hing and cumin seeds. Crackle. Add corriander seeds, bay leaf. Stir.
Add the sliced onions
turmeric, red chilli powder and salt.
Saute till onions are soft.
Add the potatoes and mix well.
Cover and cook on medium heat for 15 minutes till potatoes become crispy.
Add the rice paste in curd and beat well.
Add the curd mixture to potatoes and keep stirring on medium heat .
Add green chillies.
Add water as per your desire.
Simmer for two three mins.
Palda is ready.orriander seeds

KHATTA

 No dham is complete without tangy and spicy curry called khatta.

 

Khatta

 

Ingredients

1/2 cup Boondi

1 tsp Coriander powder

4 tbsp Besan

2 tsp amchoor powder

1 tsp Red chilli powder

Pinch Turmeric powder

A pinch of Asafoetida

1 tbsp mustard Oil

6 cups water

Salt to taste

 

Method

 

Heat oil in a pan , add fenugreek seeds, and asafoetida.

Then Add coriander powder, red chilli powder, Besan,turmeric powder, salt and mix them well.

Saute them till the raw smell from besan vanish.

Add water and mix them constantly, let the gravy boil.

Add amchoor powder.

After few minutes of boiling add boondi and turn off the flame.

This gravy will thicken when you let it stand for one hour .

Serve Hot with rice and dal.