Himachali Khatta recipe is one of the most popular dishes from Himachal. Most of the time this Pahari cuisine is prepared in traditional function which is called Dham. This recipe is sweet and sour in taste and is usually eaten with rice in the Himachal region. Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner. If you like this recipe, you can also try other Gravy vegetables such as Achari Paneer Recipe Chow Chow and Carrot Kootu Recipe Mochar Ghonto Recipe
Himachali Pahari Auriya Kaddu Recipe (Tangy Pumpkin Dry) is a delicious stir fry made with chunks of pumpkin, the recipe contains the flavours of panch phoron and tanginess from the amchur powder and ground mustard seeds. The pumpkin is stir fried along with some ground raw rice and mustard seeds which gives in the added crunch to the whole dish. The addition of mustard oil also add in the extra touch. The dish is mainly famous among the pahari cuisine which is famous in the snow cap mountain regions. Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals. If you are looking for more Pumpkin Recipes, here are some that you can make for your everyday meals: Kerala Kootu Curry Recipe Homemade Pumpkin Puree Recipe Kaddu Simla Mirch Sabzi Recipe
Ambua is a sweet and sour dish from Himachal Pradesh. It tastes good with hot steamed rice.
A Delicious and filling Chickpeas Gravy from Himachal called Chana Madra. Delicately spiced and best eaten with steamed rice / roti. Step by step pics incl.
Bhatt Ki Dal Recipe is a favourite among the Kumaon part of the country. Pahari Cuisine is famous among the people who live in Uttarakhand or Kumaon region. It is mainly a hilly region where people eat simple and healthy food. It completely suits the difficult environment that they live under the Himalayan ranges. The curry is made from black beans cooked in a spicy wheat flour based gravy. The gravy can be made in just 20 minutes with basic ingredients available at your kitchen.The black bean is a speciality from the Kumaon region. Serve the Kumani Bhatt Ki Dal Recipe along with Phulka Recipe and Aloo Gobi Ki Sabzi to make a simple Indian Lunch or dinner for yourself and family. If you are looking for more Curry Recipes, here are some that you can try for your Everyday Meals: Punjabi Rajma Masala Recipe-Rajma Chawal/Spiced Red Kidney Beans Dhingri Matar Recipe (Mushrooms and Peas Spicy Curry) Manathakkali Kai Vathal Kuzhambu Recipe (A Spicy Tamarind Curry)
Himachal Pradesh is located in the Western Himalayas and is a beautiful scenic state. Most of the population lives in the rural areas and the capital city Shimla is well urbanized. It borders Jammu Kashmir
A potato curry from Himachal: A thick, smooth curry and punctuated by chunks of spiced boiled potatoes with the aroma of cardamom and hints of mustard oil.
Himachali Style Pahari Aloo Palda Recipe (Potatoes in Yogurt Gravy) is similar to a kadhi that is prepared in the snow capped mountains of himachal. The food prepared by them is very basic and very subtle flavors are added into their dish. The cuisine that they practice is popularly known as the Pahari cuisine. In this recipe, soft potatoes are cooked in a rich and thick creamy yogurt curry that is flavored with cinnamon, cardamom and cloves. The aroma that you get from this dish while preparing is sensational. A very humble dish that you can try at home anytime of the day. Serve the Himachali Style Pahari Aloo Palda Recipe along with Peshawari Naan Recipe and Kelyachi Bhaji Recipe to enjoy your mid day lunch. You can also serve a Indian salad such as Kachumber Salad or Satvik Carrot Salad with this meal. If you are looking for more Aloo Recipes, here are some that you can make for your everyday meals: Aloo Gobi Ki Sabzi Recipe Baked Aloo Tikki Recipe Aloo Vada- Batata Vada Recipe
Potatoes cooked in a tangy yogurt sauce makes a delicious accompaniment with roti, paratha, rice, pooris, kachoris and samosa.
Himachali Style Dahiwala Pahari Aloo Palda Recipe This is very easy and simple recipe prepared mainly with potatoes, yogurt and basic spices.…
Pahadi Chicken Curry Recipe is a recipe that has been taken from Pahari Cuisine which is famous in the North eastern part of India. “Pahadi” refers to the mountains so the cuisine is influenced by the ingredients that are majorly grown in the mountain region. In Pahadi Chicken Curry, the chicken is cooked tender in a thick yogurt gravy, the masala is made by roasting coriander seeds, cinnamon stick, cloves, fennel seeds and onions and then ground to form paste which is then cooked with chicken. Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family. If you are looking for Chicken Recipes, here are some more delicious and easy recipes for you: Arabian Chicken Mandi Recipe Creamy Butter Chicken Recipe Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe
Himachali Pahadi Mutton Recipe is mutton cooked in a spicy yogurt curry. The recipe uses ghee to caramelize the onions and tomatoes. The use of whole spice like the cardamom, cinnamon, cloves and bay leaf helps to enhance the flavor into the mutton pieces. The recipe calls for a curry cut mutton pieces that will also help to develop more flavor as the bones will give away good taste as well. Pahari cuisine are famous among the mountain regions where they have limited resources and their cuisine are simple and less complicated. Serve the Himachali Pahadi Mutton Recipe along with Whole Wheat Palak Naan or just plain tawa paratha to enjoy your mutton curry on a Sunday evening. If you are looking for more mutton recipes here are some : Pakki Mutton Biryani Recipe Mutton Do Pyaza Recipe Mutton Keema Recipe
Kumaoni Style Palak & Methi Ka Kapa Recipe is a simple stir fry of Spinach and Methi leaves. The green leaves are sautéed and then cooked along with mild spices like dry red chillies and cumin seeds that is thickened slightly with rice flour. The recipe is most popular in Uttarakhand. The cuisine is popularly known as the Pahari Cuisine. Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Fenugreek leaves are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well. The Palak & Methi Ka Kapa makes a great diabetic friendly dish. Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side. If you are looking for more Palak recipes here are some : Spinach Rice Recipe - Palak Pulao Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) Gujarati Palak Dhokla Recipe (Steamed Spinach Lentil Cakes)
Himachal Pahari Style Teliah Mah Recipe (Brown Horse Gram Curry) is a simple lentil preparation that uses horse gram, it is cooked in a spicy yogurt curry. The masala used in this recipe are very simple as the pahari cuisine is all about simple cooking with whatever ingredients they have in their house. The cuisine hails from the snow Cap Mountains of himachal where cooking exotic food is very minimal. Their main dish would be a simple dal with firewood cooked rotis. Serve the Himachal Pahari Style Teliah Mah Recipe along with kulcha or phulka and a Carrot and Beans Thoran along with a glass of buttermilk. If you are looking for more curry recipes here are some : Dahi Bhindi Recipe (Okra in Yogurt Curry with Caramelized Onions) Gujarati Kadhi Recipe (Sweet and Spicy Yogurt Curry) Gujarati Dal Recipe (Sweet Tangy and Spicy Lentil Curry)
Himachali Style Pahari Khatta Recipe (Boondi In Tangy Yogurt Curry) is a famous dish from Himachal which is also a part of the Pahari cuisine. Khatta is a yogurt curry that is mixed with fried small besan balls called as Boondi. The flavors of the curry is tangy by the addition of amchur powder. The pahari cuisine follow a simple cooking method with the basic ingredients available in their region. The boondi gives a nice crunch to the curry when it is had hot. Serve the Khatta Recipe along with with hot steamed rice or phulka by the side and also a Bhindi Masala Recipe (Bhindi Tamatar Ki Sabzi) to enjoy a comforting lunch with your loved ones. If you are looking for more curry recipes here are some : Chola/ Chana Masala Recipe (North Indian Spiced Chickpea Curry) Spinach Paneer Kofta Curry Recipe Cauliflower and Vegetable Curry (With Almonds and Spices)
North Kumaon Thechwani Recipe is a famous dish from Pahari cuisine that is particularly from a region called North kumaon in Uttarakhand. The sabzi is made by pounding radish and potatoes and mixed along with sautéed onions and tomatoes. They add simple homemade Indian spice powders to lift up the flavour. Serve the North Kumaon Thechwani Recipe along with Ragi Wheat Phulka, Lauki Chana Dal and Tomato Onion Cucumber Raita and serve it for a wholesome lunch or dinner. If you are looking for more Sabzi recipes here are some : Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable) Aloo Baingan Ki Sabzi Recipe (Ringna Batata Nu Shaak) Aloo Palak Sabzi Recipe (Sautéed Potatoes With Spinach)
Pahari food, is a little known cuisine, that can be traced back to the state of Himachal Pradesh in India. My family is mostly Pahari. Our origins lie in the beautiful Kangra Valley region which is…
It is a traditional Punjabi dessert prepared and enjoyed during festivals like Basant Panchami, Diwali, etc., and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for Meethe Chawal but it is the carefully chosen assortment of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make it even more tasty and gives it mouth watering visual appeal. With this recipe’s tastefully balanced ingredients, step-wise photos, tips and serving ideas, making this traditional Punjabi sweet yellow rice is child’s play; even for those who are learning to cook.
Himachal Pradesh is known for its captivating beauty, but it has more to offer than just lush landscapes. Its traditional cuisine is full of flavorful dishes that will tantalize your taste buds! From Pahari Siddu to Chana Madra, here are 10 must-try dishes from Himachal Pradesh's rich culinary repertoire.
There is nothing more comforting or delicious than a nice simmering cup of kali dal. I cant remember a single Diwali , our Indian festival of lights, that has gone by in our house when we havenR…
Aloo Ke Gutke is a Pahadi style jeera aloo or masala potato fry. Learn how to make Uttarakhand style aloo gutuk in a few simple steps.
Himachal Pradesh is located in the Western Himalayas and is a beautiful scenic state. Most of the population lives in the rural areas and the capital city Shimla is well urbanized. It borders Jammu Kashmir
A Delicious and filling Chickpeas Gravy from Himachal called Chana Madra. Delicately spiced and best eaten with steamed rice / roti. Step by step pics incl.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
Pahari aloo recipe or aloo gutke is a simple, flavorful potato fry that’s popular among the pahari people of Uttarakhand Pahari aloo recipe is a regional culinary gem that has its origins in the hilly
Jimikand is Indian Yam and is commonly cooked in Pahari or Himachali cuisine. I love Jimikand especially this recipe which really adds a spicy tang to this yam.
Sidu or Siddu is a Himachal Pradesh steamed yeast bread which is quite famous in this region. Sidu dough is a yeast based dough which is prepared especially with wheat flour. And this steamed bread have a stuffing in it. Though the stuffing can be anything, however the most known stuffing is prominently prepared either with walnuts or paneer along with a combination of vegetables. This steamed yeasted bread is definitely a must to try. Normally served with ghee, dal or with coriander chutney, this steamed bread is quite famous during winter. Warm Siddu is definitely a fabulous dish to taste while the weather is bit chilled outside. Traditionally Siddu is shaped as half moon, however they can also rolled as round buns. Siddu is a typical dish of Himachali cuisine which is definitely a delicious bread. I tried Siddu at home for this month's a monthly event started by me, which is now hosted by Mayuri Patel. After Haryanvi cuisine, we are cooking from Himachal Pradesh cuisine. I was paired with Sasmita of First Timer Cook, she gave me both wheat flour and ghee. When i googled for a traditional Himachali dish with these both ingredients, i crossed this Steamed bread with different stuffing. I simply sticked with the walnut stuffing which turned this bread as more nutty and delicious. I simply fallen in love with this Siddu at my first bite itself. Yes this bread is dangerously addcitive bread to give a try without any fail. Thanks to Sasmita for pulling me to prepare these incredible Siddu from this fabulous Himachali cuisine. Recipe Source: Youtube 2cups Wheat flour 1/2tsp Instant yeast Salt 1 onion (chopped) 3nos Garlic cloves (chopped) 2nos Green chillies 1/2cup Walnuts (washed) 1tbsp Take the wheat flour, salt, ghee, instant yeast in a bowl, add enough water and knead everything as a smooth dough. Keep the dough in a warm place for an hour or two. Take the washed walnuts in a mixie jar, add enough salt and grind as a paste. Add the chopped onions, chopped garlic cloves, chopped green chillies to the walnut paste, mix well. Once the stuffing is ready, take a medium sized ball from the prepared dough. Shape them with your hands as a medium sized circle, place enough stuffing and bring the edges together to form a half moon shaped siddu. Pinch the edges well and shape them as you desire. Meanwhile heat a steamer with enough water, place the prepared siddus in a plate and steam cook for 15-20minutes. Serve warm with ghee or else with spicy chutneys.
A flavor-packed Indian dish filled with chickpeas, cauliflower, daikon, and potatoes.
Pahari aloo recipe or aloo gutke, a potato stir fry or sukhi sabzi is a traditional food of Uttarakhand. Kumauni or garhwali aloo is a gem among aloo recipes
Potatoes cooked in a tangy yogurt sauce makes a delicious accompaniment with roti, paratha, rice, pooris, kachoris and samosa.
