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.
- 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.
Recipe from Vaishali’s blog:
Nashpati ki Subzi (Pear Curry)
- 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.
- 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.