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.

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.

Chaa Gosht (Mutton Curry - Himachali Style)

       
          This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavor, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. 

          It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So this would be a perfect party special that can be enjoyed with family and friends. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. Mutton with bones, curry cut
• 2 bay leaves
• 3-4 green cardamoms
• 5-6 cloves
• 1" cinnamon stick
• 2 Kashmiri red chilies
• 2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1/4 tsp. asafoetida
• 2 cups buttermilk
• 2 tbsp. gram flour
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 3 tbsp. mustard oil
• 1/2 tsp. cumin seeds

          Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).

          Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and sauté till light brown.

          Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.

         Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.

          Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

          Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency. 

          Heat the remaining oil in another pan and temper with cumin seeds. Sauté for a few seconds and add the remaining onion. 

          Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.

          Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam.

                  Boil mutton with bay leaves, cinnamon, cardamoms, cloves, dry red chilies 
                  & 1 cup water till done.

                                Heat 2 tbsp. oil & fry ginger & garlic for a minute. 

                                Then add 3/4 of the onion & sauté till light brown.

                   Add salt, 1/2 tsp. turmeric powder & coriander powder. Mix well & keep aside
                   to cool. Grind to a fine paste with red chilies that was boiled along with mutton.

                    Dry roast gram flour, cumin powder & rest of the turmeric powder till 
                    you get a nice aroma. 

                    Add buttermilk & bring to a boil. Simmer on med. flame till slightly thick.

                 Add ground paste & mutton stock. Mix well & bring it to a boil. Simmer for
                 another 2-3 minutes.

                      Add mutton & cook, covered, for another 2 minutes or till you get the
                      desired consistency. 

                  Heat remaining oil in another pan & temper with cumin seeds. Sauté few
                  seconds & add remaining onion. Fry till light brown. Pour this tempering 
                  over the mutton gravy & stir well. 

                 Garnish with a mint sprig.  Serve with steamed rice, jeera rice, pulao, plain
                 biryani, naan, tandoori roti, kulcha or plain chapatti. You can also have with
                 dosa, appam or idiyappam.

Palak Sepu Vadi Stir Fry

          Sepu Vadi is a traditional Himachali cuisine, where the vadis (lentil dumplings) are made of urad dal (split black gram). They are soaked, ground and steamed along with some aromatic ground spices. Later they are added to gravies. 

          Today I made a simple, yet delicious spinach stir fry along with these dumplings. It is an ideal side dish with any Indian bread or rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of spinach, chopped
• 1 cup fried sepu vadi (lentil dumplings)
• 1-2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/4 tsp. asafoetida (hing)
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Heat oil in a pan and temper with panch phoron and asafoetida. After it stops spluttering, add the onion, garlic and chilies.

          Sauté till light brown. Then add the spinach, salt and turmeric powder. Continue to stir fry till the moisture dries up.

          Now add the fried sepu vadi and ghee. Toss well and cover. Switch off the flame and let it remain covered for 5 minutes. Serve as a side dish with either rice or chapattis.

                                  Heat oil & temper with panch phoron & asafoetida. 

                                  After it stops spluttering, add onion, garlic & chilies.

                                  Add spinach, 

                                 salt & turmeric powder. Stir fry till moisture dries up.

                   Add fried sepu vadi & ghee. Toss well & cover. Switch off the flame & let
                   it remain covered for 5 minutes. 

                                  Serve as a side dish with either rice or chapattis.

Sepu Vadi - 

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

Palak Sepu Vadi (Lentil Dumplings) in Spinach Gravy - Himachali Style

         These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a delicious curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or roomali roti. 

         Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromatic dry spices. So check out the step by step pictorial recipe to prepare this (no onion-no garlic-no ginger) Himachali delicacy.

Gravy - 

• 2-3 bunches of spinach, blanched & pureed
• 1 cup sepu vadi (recipe given below)
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 - 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt
• 1 tsp. ghee / butter

        Mix together all the dry spices (except salt) in 1 cup water and keep aside. Heat oil and temper with cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida. Sauté for a few seconds.

         Add the spice mix and continue to simmer on a medium flame till the oil separates and the gravy reduces.

         Now add the spinach puree followed by the yoghurt, 1/2 cup water and salt. Mix well and continue to simmer for 2-3 minutes or till you get a desired consistency.

         Add the sepu vadi, cover and cook for a minute more. Switch off the flame and let it remain covered for 5 minutes. 

          Add the ghee and mix well. Serve as a side dish with any form of rice or Indian bread.







Sepu Vadi - 

• 1/2 cup urad dal (split black gram lentil), soaked overnight
• 1" ginger
• salt to taste
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 whole red chilies, broken
• oil to deep fry

          Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

         Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

         Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

         Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool. 

          Store in an air-tight container in the refrigerator. It can also be frozen for a later use.

                                  Blanch & puree spinach.

                      Heat oil & temper with cinnamon, cloves, cardamoms, cloves, cumin 
                      seeds & asafoetida. Sauté for a few seconds.

                    Add spice mix & simmer on med. flame till oil separates & gravy reduces.

                                 Now add spinach puree.....

                   followed by yoghurt, 1/2 cup water & salt. Mix well & simmer till you get
                   a desired consistency.

                   Add sepu vadi. Cover & cook for a minute more. Switch off flame & let it 
                   remain covered for 5 minutes. Add ghee & mix well. 

                              Serve as a side dish with any form of rice or Indian bread.