art-culture

Himachal Pradesh

The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Pateer, Chouck, Bhagjery and chutney of Til.

Poppy Seeds Halwa

Ingredients

Poppy Seeds 1/4 kg

Milk 1 litre

Milk Cream 1small bowl

Sugar 1 kg

Dry coconut (Copra) 1/2

Clarified Butter (Pure Ghee) 1/2 kg

Cardamom Powder 1tspn

Dry fruits as required (Almond, Pistachois, Cashewnuts)

Method

Soak the poppy seeds in water overnight. Water should be 1:2 ratio(i.e.1 bowl of poppy seeds, 2 bowls of water). Grind to a paste. Take a deep vessel. Add ghee, add the poppy seeds paste and keep on stirring till light brown. Add milk and copra (dry coconut). Stir it till the paste absorbs the milk. Next add milkcream and stir well. Add sugar and keep on stirring so that the paste does not touch the bottom of the pan. When you find it is dry remove from flame and garnish it with cardamom powder and dry fruits.

MAADRA

Ingredients:

chick peas - 100 gm

curd - 500 gms

pure ghee - 200 gms

black currants - 30 gms

chuarey - 30 gms salt to taste

tej patta

How to Prepare: soak chick peas in water overnight put ghee in frying pan & fry spices and chick peas till golden brown, mix black currents,chuarey, tejpatta, stir for three minutes, add curd dont stir. cook for 15 minutes or till water dry dries up. serve hot with rice.