What to Eat in Himachal Pradesh
Himachal was one of the few states that had remained largely untouched by external customs.
1. Kadhi Bari
these fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice. India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking powder, oil for frying, and salt.For the kadhi, you need: two tablespoons of besan, a cup of thick curd, a couple of red chillies, black mustard seeds, curry leaves, asafoetida, half a teaspoon of chopped ginger (optional), a tablespoon of oil and salt.
2. Chole Bhature
chole bhature is one of the most popular punjabi recipe which is now liked almost all over india and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.chole bhature is a spicy, tasty and a heavy dish. i have eaten this dish at many places in punjab and delhi. each restaurants or dhabas have their own flavors and taste in the chole. in some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry and dry.this recipe of chole has spicy flavors. this is my moms recipe of chole and unlike other versions of chole recipes posted on the blog, this one has a homely taste and flavor. it does not taste like the restaurant or dhaba versions but taste very good. if you are looking for restaurants versions of chole recipe then you can also check punjabi chole and amritsari chole recipe to go along with bhature.
3. Daal Makhani
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
Kofta (see section Name for other names) is an Iranian, Middle Eastern, Indian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. In India, vegetarian varieties, like lauki kofta and shahi aloo kofta, are popular, as religious beliefs generally forbid consumption of meat. In Iran, Balochistan and Pakistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, Bangladesh and in some parts of the Persian Gulf states.
5. Ras malai
Ras Malai or Rosh malai is a dessert eaten in Pakistan,India and Bangladesh. The name Ras Malai comes from two parts in Urdu: Ras meaning juice/juicy and Malai, meaning cream. It has been described as a rich cheesecake without a crust.
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Original name : t.t. krishnamachari
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