Matar Paneer Madra (Green Peas-Cottage Cheese Curry - Himachali Style)

 

            Madra is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a thick and creamy yoghurt based gravy called chana madra. It is truly a vegetarian delight with no onion, garlic or ginger. It is generally served during festivals, marriage or any special occasions. 

            So check out my version of a fusion style madra recipe prepared with paneer and green peas. Very simple to prepare, it tastes absolutely yummy. You can enjoy it with any form of rice or Indian bread for a nice weekend lunch / dinner.

• 1/2 cup green peas 
• 1 & 1/2 cups paneer cubes 
• 1 tbsp. mustard oil
• 1 tbsp. ghee 
• 2 bay leaves
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1 mace
• 1/4 tsp. asafetida (Hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt
• 1 tsp. gram flour
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed (opt)
• 1 tbsp. coriander leave, chopped

          Whisk the yoghurt and gram flour and keep aside. Mix all the dry spices along with some water to form a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds. 

          Add the spice paste and sauté till the oil separates. Now add the whisked yoghurt and salt. 

          Keep stirring continuously on a low flame till the gravy slightly thickens. Now add the frozen green peas, paneer cubes, green chilies and kasuri methi. 

          Simmer for 2 minutes and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Rajma Madra

         This is my 1600th post. Made this signature dish of Himachal Pradesh. It is a very nutritious dish where boiled kidney beans are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. 

          It is truly a vegetarian delight with no onion or garlic involved. Usually Madra is prepared with White chickpeas called Chana Madra, but Rajma Madra is equally delicious. You can enjoy it with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it. 

• 1 cup Rajma (Kidney Beans), soaked overnight 
• 2 tbsp. oil
• 1-2 bay leaves
• 1 whole dry red chili
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1/2 mace
• 1/4 tsp. asafetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt, well  beaten
• 1 tsp. ghee 
• 3-4 green chilies
• 1 tbsp. coriander leave, chopped

            Boil the rajma in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle.  Keep aside. 

          Heat oil in a pan and temper with bay leaves, red chili, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds.

          Add all the dry spices and give it a stir. Then add the boiled rajma along with the stock. Combine well and then add the yoghurt.

          Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies. 

          Simmer for 1-2 minutes more and then switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao or any Indian bread.

                       Heat oil & temper with bay leaves, red chili, cumin seeds, cinnamon, 
                       cardamoms, cloves, mace & asafetida. 

                       Add all the dry spices & give it a stir. 

                       Add boiled rajma along with the stock. Combine well.

                       Add beaten yoghurt. Stir continuously on med. flame for 8-10 minutes 
                       or till the gravy slightly thickens. 

                       When done, add ghee & green chilies. Simmer for 1-2 minutes. 

                 Garnish with coriander leaves & relish with steamed rice, jeera rice, pulao 
                 or any Indian bread.

Rara Gosht / Mutton - Himachali Style

          This is a delicious Himachali style mutton curry. It is quite a unique dish as both mutton pieces and keema (mince) are cooked together. Not sure how the name came about, but it is a must try recipe. 

           The flavour comes from the freshly ground spices that goes into making this dish. It can be enjoyed with steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati for a comforting Sunday meal. So check the step by step pictorial recipe to prepare it.

• 500 gms. mutton with bones, washed & drained
• 1 cup mutton mince, washed & drained
• 3 tbsp. oil
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1-2 tomatoes, chopped
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 2 tbsp. ground masala
• pinch of nutmeg powder
• salt to taste
• 1 tbsp. ghee
• 2-3 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 1/2 tsp. whole peppercorns

          Heat oil in a pan and sauté the onions till light brown. Add the mutton and stir fry till they turn a slight brownish in colour.

          Now add the ginger-garlic paste and sauté for a minute. Then add in the tomatoes. Cover and cook till it is mashed.

          Add in all the dry spices and give it a stir, followed by the mince. Mix everything well and cook, covered till the moisture dries up.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. 

          Bring it back to the pan and simmer for 1-2 minutes. switch off the flame and add the ghee and coriander leaves.

          Mix well and keep it covered for 5 minutes. Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati for a comforting Sunday meal. 

                                 Dry roast and grind the whole spices.

                                  Heat oil & sauté the onions till light brown. 

                             Add mutton & stir fry till they turn a slight brownish in colour.

                                 Add ginger-garlic paste & sauté for a minute. 

                                 Add tomatoes. Cover and cook till it is mashed.

                                 Add in all the dry spices and give it a stir, 

 
                                 followed by mince. Mix well & cook, covered till dry.
                      

                      Add 1/2 - 1 cup water & pressure cook for 20-25 minutes on a low flame
                      after the first whistle. 

                     Bring it back to the pan & simmer for 1-2 minutes. Switch off the flame
                     & add ghee & coriander leaves. Mix well & cover for 5 minutes. 

                    Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan,
                    tandoori roti or just plain chapati. 

Teliya Mah (Himachali Style Lentil Curry)

          This is a very old and a traditional recipe from Himachal Pradesh that is almost lost. People outside the state are not very much aware of it. Teliya Mah is a delicious and a creamy lentil curry made of whole green gram, yogurt, milk, cream, etc. So a rather rich dish. 

          The recipe source is from a cookery show that I watched sometime back. Do give it a try as it is simply yummy. It can be relished with either rice or chapattis. So check the step by step pictorial recipe to prepare this Himachali delicacy.

• 1/2 cup whole moong dal (green gram), soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee + 1 tsp. ghee
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 tsp. peppercorns
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 cup yoghurt
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1 cup milk
• 2-3 tbsp. cream
• salt to taste
• 1/4 tsp. cardamom powder
• 2-3 tbsp. coriander leaves
• 1-2 tbsp. fresh grated coconut

          In a pan heat 1 tbsp. ghee and oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.

          Add the onion and ginger, Stir fry till light brown. Then add the turmeric powder, red chili powder and asafoetida. Stir for a few seconds. 

          Add the yoghurt and continue to sauté till it is almost dry. Add the boiled lentil, salt, milk and cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes. 

           Switch off the flame and garnish with coriander leaves, grated coconut, cardamom powder and remaining ghee. Serve with any form or rice or Indian bread.

                  Heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, 
                  cardamom & cumin seeds. Sauté for a few seconds.

                                  Add the onion and ginger, Stir fry till light brown. 

                   Add turmeric powder, red chili powder & asafoetida. Stir few seconds. 

                                 Add the yoghurt and continue to stir till it is dry. 

                   Add boiled lentil, salt, milk & cream. Mix well & simmer, covered for 4-5 min. 

                  Switch off flame. Garnish with coriander leaves, grated coconut, cardamom 
                  powder and remaining ghee.

                                 Serve with any form or rice or Indian bread.

Chamba Fish Fry - HImachali Style

          This is a simple and yummy fish fry from the regions of Chamba in Himachal Pradesh. It is coated with a paste made of ginger, garlic, green chilies and a handful of coriander leaves. It is then deep fried to a crispy golden colour. It is traditionally served with chukh, which is a Himachali chutney made of dry red chilies. So check out the step by step pictorial recipe to prepare it.

• 2 sardine fish
• 1 tsp. lime juice
• 1/4 tsp. salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1" ginger
• 2-3 garlic cloves
• handful of coriander leaves
• 2 green chilies
• 1 cup gram flour 
• oil to deep fry

        Grind the ginger, garlic, coriander leaves and green chilies into a smooth paste. Keep aside.   Marinate the fish with salt, lime juice, turmeric powder and red chili powder for 10 minutes.

          Then marinate with the ginger-garlic paste for another 10 minutes. Coat with the gram flour and deep fry in hot oil till light golden in colour. 

          Drain on a kitchen towel and serve with salad and a drizzle of lime juice. 

                     Marinate fish with salt, turmeric powder & chili powder for 10 minutes.

                             Then marinate with ginger-garlic paste for another 10 minutes. 

                                 Coat with the gram flour.

                                 Deep fry in hot oil till light golden in colour. 

                                  Drain on a kitchen towel.

                                 Serve with salad and a drizzle of lime juice.