Chana Madra~Indian State Himachal Pradesh

Chana Madra~Himachal Pradesh Cuisine

The beautiful state of Himachal Pradesh offers a wide range of lip smacking and savoury food items. The cuisine of Himachal Pradesh has a significant influence of the Punjabi and Tibetan style of food. The people of Himachal Pradesh prefer very spicy food items.

In their daily and regular routine Himachal Pradesh people have simple North Indian dishes that are easy to make and very tasty to eat. As compared to other states in north India non-vegetarian cuisine is more preferred. Traditionally, Himachali cuisine is dominated by red meat and wheat bread, thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Till recently tubers like potatoes and turnips were all they ate in the name of vegetables. Green vegetables, however, are increasingly finding their way into Himachali food

One of the most important food items of the people of Himachal Pradesh is Dal and Chawal or plain rice and pulses which is a very common food item of the north Indians. The simple preparation of rice and pulses provides a complete diet of carbohydrates and proteins, the two important components that helps in building healthy body.  Another delicious food of the region that is famous in is Roti Sabzi or flat bread made up of wheat and vegetable curry.  

However there may be local variations. For instance, in the barren regions of Kinnaur and Lahaul-Spiti, there is more emphasis on locally-grown coarse grains like buckwheat, millet and barley. In areas with a pastoral tradition, milk and its products are liberally used in cooking.

Cooked from flour of wheat and savoured with ghee or butter, Sidu is a well known cuisine of the state.

Patande is another important food item of the people of Himachal Pradesh. The Patande is well known dish in the Sirmour district of the state. Made from wheat, Patande is like a pancake and so is popularly known as the Indian Pancake of Himachal Pradesh.

Himachal Pradesh celebrates the Food festival of Dham. The variety of food items served here reflects the vibrant and dynamic yet simple life of the people of Himachal Pradesh. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs) who prepare for this elaborate mid-day meal begins the night before. It is served in courses on epattalsi or leaf plates.

 In the Chamba region, the typical menu for a dham would start with rice, moong daal (green lentil broth) and a madrah of rajma (red kidney beans) cooked in yoghurt. This is followed by boor ki kari and a dark lentil (mash daal). Topped by khatta (sweet and sour sauce) made of tamarind and gur (jaggery), the dham ends with the mittha (dessert) – sweet rice, liberally mixed with raisins and dry fruit.

Some of the other specialties of Himachal include Manee’, Madira, Pateer, Chouck, Bhagjery and chutney of Til.

Actually I wanted to make Sidu But at the last possible moment changed my mind and made this delicious Chana Madra something that will come in must make again list. However the only change I have made is used rice bran oil in place of rai/mustard oil.Its delicious chickpeas cooked in yoghurt gravy.

Chana Madra ~Himachal Pradesh Cuisine

Chana Madra

Indian State: Himachal Pradesh 
Recipe Source: here
Ingredients:

• 1 cup boiled Kabuli Chana /white chick peas
• 2 elichi/cardamoms
• 1 stick dalchini /cinnamon
• 4 lavang /cloves  
• 1/4 tsp hing /asafoetida 
• 1/2 tsp jeera /cumin seeds 
• 1/2 tsp dhania powder /coriander  powder
• 1/2 tsp haldi /turmeric powder 
• 1 tbsp rice 
• salt to taste
• 1 cup dahi /curds
• 1 tbsp ghee
• 2 tbsp oil
• 1 tbsp  dhania coriander chopped

Method:

• Soak the rice overnight or for at least an hour and grind into a paste.  Keep aside. *(See notes)
• Blend the curds.
• Heat oil in a kadhai/wok and add with cumin seeds, cardamoms, cinnamon, cloves and asafoetida.
• Add the haldi powder and coriander powder and sauté for few seconds.
• Add the boiled chickpeas and mix well.
• Keep stirring continuously add the blended yoghurt take care to stir continuously on low flame for 7-8 minutes. This will prevent the curds from curdling.
• add the ground rice paste, ghee and salt and cook for 4-5 minutes.
• By now the gravy will have reduced and become slightly thick.
• Remove from the fire and serve, garnished with coriander leaves.

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