Cook's Hideout: Vegetarian Curries from Himachal Pradesh

May 25, 2014

Vegetarian Curries from Himachal Pradesh

Channa Madra: This was one of the most popular dishes made for the state of Himachal Pradesh. It is a yogurt based curry made with chickpeas.
Channa Madra

Recipe adapted from Valli's & Nalini's recipes:
Ingredients:
Chickpeas - 2cups cooked (or 1 16oz. can of chickpeas)
Yogurt - 1cup
Green chilies - 2, slit
Red chili powder - ½tsp
Ground Coriander - ½tsp
Turmeric - ¼tsp
Rice flour - 2tsp
Cloves - 2
Cinnamon stick - 1"
Cardamom pods - 2
Cumin seeds - ½tsp
Asafoetida/ Hing - a pinch
Salt - to taste

Method:
  • Heat 1tbsp oil in a pan, add cloves, cardamom, cumin seeds, cinnamon stick and hing; once the seeds start to splutter, add green chilies, ground coriander and turmeric. Mix well and cook for 30seconds~1minute.
  • Next add the cooked chickpeas along with red chili powder, salt and ½cup of water; cook for 2 minutes. 
  • In a small bowl, whisk rice flour in 2tbsp of water. Stir this mixture into the chickpeas and cook until the mixture starts to thicken a little bit.
  • Garnish with chopped coriander and serve hot.
Nashpati ki Subzi (Pear Curry): This is quite an unusal dish for me, since I rarely cook with fruits and making a curry with a fruit is very new to me. When I saw it on Vaishali's blog, I really wanted to try it to see how it tastes. I wasn't disappointed -- the curry is sweet, spicy and juicy.
Pear Curry
Recipe from Vaishali's blog:
IngredientsServes 1~2
Pear - 2
Ginger-garlic paste - ¼tsp
Mustard oil - 1tsp
Coriander seeds - ¼tsp
Cumin seeds - ¼tsp
Whole red chilies - 2
Black Pepper - a pinch
Turmeric - a pinch
Salt - to taste

Method:
  • Heat 1tsp Mustard oil in a pan, add the coriander seeds, cumin seeds and red chilies. Once the seeds start to crackle, add the ginger-garlic paste and cook stirring for about 30seconds ~ 1minute.
  • Add the chopped pears, season with salt and cook covered on low flame until the fruit is tender.
Spicy Bhey: Lotus stems are of the new ingredients that I tried during the mega A-Z Indian states marathon and one that I really really liked. So when I saw it being made as a dry curry with spices, I knew I would be making it real soon.
Spicy Bhey
Recipe adapted from Sapana's & Harini's posts:
Ingredients:
Lotus Stems - 1cup, thawed if frozen
Onion - 1 medium, chopped
Garlic - 1clove, finely minced
Ginger - 1" piece, finely grated
Chickpea flour/ Besan - 1tbsp
Ground Coriander - 1tsp
Red chili powder - 1tsp (adjust as per taste)
Turmeric powder - ½tsp
Salt - to taste

Method:
  • Heat 2tsp oil in  a pan, add ginger and garlic; cook for 30 seconds. Next add onions and cook till they are translucent.
  • Add ground coriander, turmeric, chili powder and salt. Mix well and cook for 1 minute.
  • Add the lotus stems, chickpea flour and mix well. Cook on low flame for 8~10 minutes or until chickpea flour and lotus stems are nicely toasted. Serve hot.
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8 comments:

  1. Very delicious curries, even i bookmarked that pear curry, have to make some soon.

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  2. All three recipes look good. I have tasted the first one but the other two, really new to me. I want to try lotus stem curry.

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  3. Everything has come out so well Pavani...I had enjoyed making this...

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  4. Very nice curries ....looks tatsy !

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  5. Delicious curries.. I made chana madra & loved it.. Should try rest of those too.

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  6. Lovely recipes, Pavani. I have also bookmarked chana madra and I need to make it soon. Thanks for checking out the bhey curry from my space.

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  7. mmmmmmmmmm! Love the tasty curries you have here.

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