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. 

Aloo Gobi Palda (Potato-Cauliflower in Yoghurt Sauce - Himachal / Pahari Style)

          This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar. 

          It has a mild flavor, coming from the use of cardamom powder in particular and mustard oil. It can be made both in the dry form or gravy form, which can either be relished as a side dish with steamed rice or chapattis.

• 1 medium size cauliflower, cut into florets 
• 1-2 potatoes, cubed
• 2 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds 
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, beaten
• 1 tbsp. rice flour
• 1/4 tsp. cardamom powder
• 1 tbsp. coriander leaves, chopped

            Mix together yoghurt, rice flour and cardamom powder. Keep aside. 

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

            Add the onion, ginger and garlic and sauté till light brown. 

            Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered, on a medium flame till they turn soft.

           Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.