Himachal Pradesh
Alu Halwa
Ingredients
250 gm (1 cup) potatoes
250 gm (1 cup) sugar
250 gm (1 cup) ghee
10 gm (2 tsp) raisins
20 almonds
10 gm (2 tsp) green cardamom or elaichi
50 gm (3 1/2 tbsp) coconut, grated
300 gm (11/3 cups) water
Method
Boil potatoes till tender, skin and mash in a bowl. In a kadhai heat ghee and add mashed potatoes. Cook, stirring until lightly brown. Add water and sugar. Fry till water evaporates. Add rest of the ingredients and serve warm.
Soyabean Kachoris
Ingredients
1/2 kg whole wheat flour
1/2 kg soya beans
5 gm (1 tsp) ginger, grated
Salt
1 tsp coriander or dhania powder
1 tsp chilly powder
1 tsp cumin or jeera powder
4 cloves
2 pieces cinnamon, ground
2 large black cardamom or bara elaichi
1/2 kg oil or ghee for deep frying
Method
Soak soya beans overnight, grind and add all the spices.
Knead the flour with water. Make small balls of dough and roll into about 2-inch diameter circles.
Put soya bean stuffing -- plenty of it -- in the circles and enclose the stuffing inside the dough. Roll or flatten them into thick, small puris and deep fry them in ghee or oil. To be served with yogurt.
Bihar | Tamil Nadu | Rajasthan | Maharashtra | West Bengal | Goa | Orissa | Palakkad, Kerala | Madhya Pradesh |
Uttarakhand | Karnataka | Gujarat | Haryana | Punjab | Andhra Pradesh
Recipes courtesy/ sourced by Nithya Ramani, Rupali Nimkar, Zeenat
Masih, Seshadri R, Kalyani Mohanty, Nandita Mallik , Taramati Pande,
Rewathi T Kotian, Niranjani K Boloor, Jayanti Soni, Audrey
Crasto. Himachali recipes courtesy Prem Bhandari and Sneh Thandani
(from their mother Lajjaya Raghubir Singh’s cookbook, The Art of
Himachal Cooking).
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