Ankaliya or rice crepe/ dosa from the Himachali cuisine is akin to the Neer dosa made down South. The Himachalis use a special earthen pot with a spout to pour the batter unlike in the South where it is splashed on to the pan. Soft, porous and light, they are served with a curry or pickle of choice. I preferred to serve them with a green chilly pickle.
Ingredients:
250 gms rice flour
Salt
Water to make the batter.
Method:
Tip the rice flour into a bowl. Add water a little at a time to make a batter of flowing consistency. Heat a griddle/ tava. Drizzle a little oil and brush it all over the tava. Pour the batter all over the tava. Allow the Ankaliya to roast. Fold and serve.
Note: this crepe is not flipped. It is so thin that it gets cooked roasted just on one side .
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Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and asafoetida in a rich gravy simmered along with papad which is either fried or roasted. Yoghurt added to the curry thickens the gravy. It’s a simple recipe and comes in handy when one is running short of vegetables.
Ingredients:
100 grams Tomatoes pureed
4 tbsps yoghurt/ curds
5 Pepper papad
2 tbsps Ghee/ clarified butter
1 tsp cumin seeds
A pinch of Asafoetida
2 green chillies chopped fine
1 inch piece of ginger grated
1 tsp coriander powder
1 tsp cumin powder
½ teaspoon turmeric powder
1 teaspoon Kashmiri Red Chilli powder
Salt
A pinch of sugar
3 tbsps finely chopped coriander leaves .
Method:
Roast the papad and break it into pieces. Alternatively you could first cut the papad into desired shapes and then roast it. Heat ghee in a pan. Add the cumin seeds and after they splutter add the asafoetida.. Switch off the flame and drop in the coriander, cumin, red chilly and turmeric powders. Add the grated ginger and chopped green chillies. Turn on the gas and saute the masala on a very gentle flame till the spices release their aroma. Tip in the curds and keep stirring continuously till the mixture is well cooked. This is to prevent the curd from splitting. Add the tomato puree and continue cooking till the mixture starts releasing the oil. Add about one cup of water, salt a pinch of sugar and bring it to a boil. Boil this gravy for about three to four minutes. Add the papad pieces into the gravy and turn off the heat. Garnish it with some more crushed papad and coriander leaves and serve hot.
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Shogo Shabril is simply a filling wrapped in mashed potato. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.
Ingredients:
3 large potatoes, boiled and mashed
1 cup Bread crumbs
1 cup fresh green peas, boiled and mashed
1 small onion chopped fine
3 garlic cloves minced
1 inch piece of ginger grated
1/4 cup spring onion chopped fine
1/4 tsp pepper powder
Salt
Oil for frying.
Method:
Heat a tbsp oil in a pan. Add the onions, ginger and garlic and saute till the onions turn translucent and the ginger and garlic give off their aroma. Add the peas, pepper powder and salt. Mix and saute till all blends well. Add the chopped spring onions. Mix well. Keep filling aside. Knead the mashed potatoes with the breadcrumbs and salt into a soft dough.Take a portion of this dough potato and flatten it on your palm. Place a spoonful of filling in the center. Cover the filling by bringing the edges of the potato dough together into a cylindrical shape. Heat oil in a pan. Gently slide in the Shogo shabril and deep fry to a golden brown on a gentle flame. Serve Shogo Shabril with tomato ketchup.
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Kashmiri Pulao is a flavourful and delicious pulao where matured Basmati rice is cooked along with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices. It is accompanied either by a spicy gravy for the spice lovers or with a raita.
Ingredients:
250 gms Basmati Rice
4-5 Saffron strands
1 tbsp warm milk
10 Cashew Nuts halved
10 Almonds
5 Walnuts
1 Bay Leaf
5 Cloves
3 Green Cardamom
2 inch piece of Cinnamon
1 Green chilly slit
1/2 teaspoon dry ginger powder
1/4 teaspoon Fennel powder
1 large onion thinly sliced
1/4 cup chopped apple
1/4 cup Pomegranate Seeds
1/4 cup chopped pineapple
4 tbsps Ghee
Oil for frying the onion.
Method:
Wash and soak rice for fifteen minutes. Drain and keep aside. Heat ghee in a pan add all the whole spices . Saute for a few seconds till they give out their aroma. . Drop in the green chilly, fennel and dry ginger powder and give a quick toss. Add the drained rice and gently mix. Soak saffron in warm milk and add it to the rice. .Add hot water, salt, cover and cook until rice is done. Fluff the rice and transfer to wide a mixing bowl. Set aside to cool a bit. Heat ghee in a pan. Add the cashews and almonds and roast till they turn golden. Transfer to a plate and set aside. Add the raisins . They immediately plump up. Drain and set aside. Heat oil in a pan add thinly sliced onions. Fry until golden brown. Drain and set aside. Garnish with fruits just before serving. Garnish the Kashmiri pulao with fried onion, nuts, raisins, pomegranate, apple and pineapple . Serve hot .
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The tomato chutney from Haryana is a delicious chutney made fragrant by a copious use of garlic. The tang of tomatoes, the spice of the red chillies and the aroma of roasted garlic make it one of it’s kind. This tomato chutney can be served with the main course or as a dip with snacks.
Ingredients:
9 red chillies
7 tomatoes finely chopped
5 tbsps finely chopped garlic
One large onion finely chopped
1 sprig curry leaves
1 tbsp finely chopped coriander leaves
1 tbsp cumin powder
1/2 tsp Hing/ asafoetida
1/2 tsp turmeric powder
1 tsp Amchur
Sugar as per taste
2tbsps oil
Salt
Method:
Heat oil in a pan. Add Asafoetida, turmeric powder and chopped garlic. Saute on a low flame till the garlic turns golden yellow and the raw smell disappears. Tip in the onions and roast till they are translucent. Add the chopped tomatoes, dry red chillies, cumin powder and curry leaves and keep tossing till the tomatoes turn mushy and start releasing leaving oil. Add the chopped coriander leaves, sugar, salt, red chilli powder and Amchur. Saute till the spices are roasted. Add half a cup of water, cover the pan and cook on a low flame for five minutes. Serve tomato chutney with Aloo tikki, bread or roti.
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Jeera rice and Dal fry is a comfort meal to North Indians. Basmati rice is cooked al dente and seasoned with cumin seeds and finely chopped coriander leaves. Some prefer to add in a few whole spices as well, to make it more flavourful. I have stuck to the traditional method using only the mentioned spiced.
Dal fry is a fragrant dal spiced with ginger, garlic, green chillies and garnished with coriander leaves. Though tomatoes are used as a souring agent, a generous drizzle of lemon juice adds the necessary zing!
Posting the links to both the Jeera rice and Dal fry.
Aloo, Gobhi, Matar subzi is one of the staples of the Punjabi cuisine. A simple, easy to prepare dish which is a family favourite. Enjoy it with Naan, Roti or even with rice and Dal.
Ingredients:
500 gms Cauliflower cut into florets
2 potatoes cubed
1 large onion sliced
250 gms green peas
1 large tomato chopped fine
2 tbsps oil
1 tsp cumin seeds
1 green chilly slit
1 inch ginger grated
1 tbsp coriander powder
1 tbsp Kashmiri red chilly powder
1/4 tsp turmeric powder
A pinch of garam masala
Salt
5 tbsps finely chopped coriander leaves.
Method:
Tip the cauliflower florets into warm salted water. Allow to stand for ten minutes. Drain and wash the florets again. Drop them into a colander and allow the water to drain. Keep aside. Tip the cubed potato into water to prevent discolouration. Keep aside. Par boil the green peas. Keep aside. Heat oil in a pan. Add the cumin seeds and after they splutter add the grated ginger, green chilly and sliced onions. Roast on a gentle flame till translucent. Add the coriander, red chilly, turmeric and garam masala powders. Give a quick toss and add the tomatoes. Saute till mushy. Pour in about a quarter cup of water and bring to a boil. Add the potatoes, par boiled peas and salt. Cover and cook till half done. Add the cauliflower florets, mix well. Cover and cook on a gentle flame till done. Garnish with coriander leaves, mix thoroughly and serve hot with roti or rice.
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Lesu is a flat bread from the Uttarakhand cuisine which uses Ragi flour as a stuffing. The outer dough is made of wheat flour and after being stuffed with Ragi dough it is roasted just as one does a paratha. It is served drizzled with ghee. I preferred to serve it with a spicy tomato chutney.
Ingredients:
250 gms wheat flour
100 gms ragi flour
A large pinch of Carom seeds
Salt.
Method:
Tip the ragi flour, salt and carom seeds into a bowl. Add water little by little and knead into a smooth dough. Keep aside. Tip the wheat flour and a little salt into a bowl. Adding hot water knead into a dough as for chapati. Add a tsp of oil and knead well. Keep aside to rest for about fifteen minutes. Pinch equal balls of the wheat and ragi dough. Roll out the wheat dough to the size of a small poori and place a ball of ragi dough on it. Cover the ragi ball from all sides with the wheat dough and roll out a six to seven inch sized disc. Similarly finish off with the rest of the dough. Heat a tava/ skillet. Place the Lesu on it. Drizzle with ghee or oil and roast till done. Flip. Roast the other side as well. Serve Lesu hot with ghee or with a subzi or chutney of your choice.
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Snake gourd/ padwal/ Chichinda is not a remarkable vegetable, save its unique shape and size. It tastes bland and does not have a distinct flavour. Here is a Uttar Pradesh style snake gourd subzi which goes well with both Roti or rice.
Ingredients:
1 medium sized Snake gourd
2 large onions chopped
3 tbsps oil
1 tsp Cumin seeds
1/4 tsp Turmeric powder
1 tsp Red chilli powder 1 tbsp coriander powder
Salt
4 tbsps finely chopped Coriander leaves .
Method:
Wash and deseed the snake gourd / Padwal / Chinchinda. Chop into round slices. Heat oil in a pan. Add the cumin seeds and after they splutter add the finely chopped onion and saute till transparent. Add salt, turmeric powder, red chilli powder and coriander powder. Saute for a minute. Add the sliced snake gourd. Mix well. Cover and cook on a gentle flame for a few minutes. Sprinkle some water to cook if needed. After the snake gourd is cooked switch off the flame. Garnish with coriander leaves. Serve hot with rice and chapati.
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Dal, baati, churma is a traditional recipe from Rajasthan. The Baatis are made from whole wheat flour, semolina and ghee with the addition of ajwain that adds to the delicious flavour of the baati. Traditionally baked in a tandoor, baati can now be baked in the regular oven or even in an Appe pan. Panchmel dal is served over the crushed baati with a generous drizzling of ghee and churma is served alongside. Posting the links to the dal and churma which have been posted separately in this website.
Tip all the ingredients in a bowl and mix until well combined. Add water a little at a time to make a smooth yet stiff dough. Leave the baati dough aside for 20 minutes so it rests and becomes fluffy with the baking soda that was added.
Knead the dough once again for a few minutes.
Divide the dough into large lemon size portions . Mark them with a cross cross gently with a knife. This is to allow the baati to crack open when baking. Preheat the oven to 180 C and bake the baati in the oven for about 20 to 30 minutes until browned on both sides.
Make sure to keep turning the baatis around, until they have browned from all the sides.
Once the baatis are golden brown in colour from all sides, remove them from the oven.
Alternatively you can use an Appe pan and roast the baati in it on a very gentle flame flipping them over and over again till they are well done. A generous drizzling of ghee is required to keep them moist and evenly roasted.
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