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.
Recipe adapted from Valli’s & Nalini’s recipes:
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:
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.
Recipe adapted from Sapana’s & Harini’s posts:
Priya Suresh
Very delicious curries, even i bookmarked that pear curry, have to make some soon.
Usha Rao
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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Srivalli
Everything has come out so well Pavani…I had enjoyed making this…
Sapana Behl
Very nice curries ….looks tatsy !
Sreevalli E
Delicious curries.. I made chana madra & loved it.. Should try rest of those too.
Harini-Jaya Rupanagudi
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.
Archana Potdar
mmmmmmmmmm! Love the tasty curries you have here.
Arwen
Hi Pavani,
The cup of yoghurt mentioned in the list of ingredients for the Channa Madra appears to have been missed from the recipe. Could you please confirm at what stage the yoghurt should be added?
Many Thanks
cookshideout
Hi Arwen, Sorry for missing that in the recipe. I updated the post with the information. Thank you.