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Auriya kaddu

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A great way to cook seasonal pumpkins, this authentic recipe comes from the Northern sate of Himachal Pradesh. Here is a simple but flavourful dish of pumpkins with mustard seeds. Ingredients  8 cups chopped pumpkin 1 cup chopped cilantro 1 teaspoon amchur (dry mango powder) 1 teaspoon coriander powder (dhaniya) 1 teaspoon turmeric (haldi) 2 -3 whole chili 2 bay leaves Pinch of asofetida (hing) 1 tablespoon panch phorun ( combination of 5 whole spices - available at any Indian store) 2 tablespoons mustard oil 30 grams black mustard seeds (rai) Instructions  Grind mustard seeds in little water and keep aside. Heat mustard oil. Add the panch phorun and asofetida.Add 2-3 whole chili and fry.Add the chopped pumpkin and mix well.Cook for about 15 minutes until the pumpkin is soft.Add turmeric and salt to taste.Cook for a few minutes and then add the dry mango powder.Mash the pumpkin and take off the heat. Let the pumpkin dish cool.Add the ground mustard mixture and mix well
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Gahat ka shorba

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A healthy soup made with a very nutritious local grain called Gahat along with flavours of garlic and coriander. Ingredients  400 grams gahat (horsegram) 3 grams jakhiya (local mustard of Uttarakhand) 1 pinch asafoetida 15 grams coriander root 1/2 teaspoon cumin Onion Garlic ginger paste Instructions  Heat oil add cumin, coriander seed, chopped ginger garlic, and onion sauté it. Then add asafoetida, when it starts releasing flavor add roughly chopped tomato and coriander root Saute it and add water and gahat, cook it on a slow flame till it is mushy Strain it and adjust seasoning, serve hot.
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Himachali khatta

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Himachali Khatta is one of the most popular dishes prepared in traditional function which is called Dham. This recipe is sweet and sour in taste and is usually eaten with rice in the Himachal region. Ingredients  Rice flour: 1 1/2 Serving spoon Oil : 4-5 table spoons Aamchoor / dry mango Powder or solid extract: 3 table spoon Laal Mirch(Chili): 1/2 tea spoon Haldi (Turmeric): 1/2 tea spoon Salt : According to taste Dhaniya Powder (Coriander): 1/2 tea spoon 'Kale Chane'(Black grams)  soaked over night Water : 500 ml Way to cook: Take a pan or 'Kadahi' and add oil to it. Once the oil is hot, add soaked 'Kale chane' to it. Fry them for a while and add  haldi(turmeric), salt,  lal mirch(red chili) and dhaniya powder. Add some water and cook it for 4 mins on low flame. Add some water to rice flour in a separate bowl and stir it well so that there are no lumps.You can use wheat flour, if you don't have rice flour.Once the water in the 'kadahi'
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Mittha Bhaat

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Mittha bhaat is the sweet dish of Himachal Pradesh prepared on special occasions. It has sweetened rice mixed with dry fruits and raisins. Ingredients  2 cups White Parboiled Rice 1 cup Sugar 5 Cloves 6 Green Cardamom 1 inch Cinamon 1/4 tsp Saffron 4 tbsps Milk 4 tbsps clarified Butter 2 tbsps Cashewnut 4 tbsps Raisin Directions: Soak rice for 15 minute. Boil 5 cup water with clove, cardamom and cinnamon. When water start boiling add soaked rice. Cook it until they are 80% done. Drain and rinse twice with normal water .Soak saffron strands in warm milk in a bowl.Now in a pan heat 1 tbsp ghee (clarified butter), fry cashew nut to light golden color. Take them out. In the same pan fry raisin for 30 sec and take them out.In the same pan sprinkle 2 tbsp sugar and heat till they just change into golden color. Switch off flame and add cooked rice. Mix well.Grease a deep vessel or biriyani-pot with 1 tbsp ghee. Layer half of rice at bottom. Spread half of the fried cashew nut a
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The tibetan dishes

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The food talk of Himachal Pradesh cannot be completed without including the Tibetan cuisines. Being an important Tibetan colony, the regional food of Himachal Pradesh is highly inspired by the Tibetan culture. The best of which can be found in Mcleodganj and Dharamshala. Momos remains the all the time favorites of Himachali people that. Apart from that, Thukpa, Tingmo , LuchiPoti, Thentuk, Naizha Cake are some of the dishes that can be enjoyed in the kiosks of Himachal Pradesh. Thupka A noodle soup of Tibetan origin, Thukpa can be prepared in both vegetarian and non-vegetarian ways. A number of fresh vegetables such as tomato, onions, spring onions, string beans, carrot, chopped cabbage can be added to the noodles, with or without meat or chicken. This is a spicy dish cooked with ginger garlic paste, chilli and sauces added as per preference. Recipe for thupka Thenthuk A popular comfort dish especially to keep you warm in winters, Thenthuk is a form of Thukpa. The difference is
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Trout fish

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Himachal Pradesh promises a great number of non-vegetarian delicacies. Kullu trout is a famous dish of Kullu region which is prepared with trout fish. The marinated fish is cooked in the minimal spices to keep the nutrients and the original taste of Trout intact. The dish is best coupled with the number of boiled vegetables, and hence it remains one of the healthiest delicacies of Himachal Pradesh. Trout is a very healthy alternative of protein. Apart from protein, it contains potassium, phosphorous, omega-3 fatty acids, vitamin-B complex and selenium. All these nutrients help the body age better without the risk of heart diseases. They help regulate blood pressure in the body. Bones, metabolism, brain cells, you name it and rainbow trout is ready to shower you with its health benefits Trout can be cooked in a number of ways. You can either fry it, bake it, or make fish curry out of it. Let’s just say, there’s no end to the number of recipes one can come up with while cooking trout.
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Aktori

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Aktori is one of the traditional Himachali dishes. It is a kind of cake prepared for special occasions. This special dish is very simple to make and it is made by mixing the buckwheat with the wheat flour and then shaped in pancakes. You will find this dish almost in every city of Himachal Pradesh. The dish is very ancient and very popular among Himachali people.Recipe: Ingredients: 1 cup – Buckwheat Flour 1 cup – Wheat Flour 1/2 cup – Milk 1/2 cup – Water 1 tsp – Baking Soda 4 tbsp – Sugar Oil to fry How to prepare  Take a bowl and mix buckwheat flour and wheat flour together.To this add milk and water in equal quantity and mix this into a fine thick batter.Now add a teaspoon of baking soda to it and again mix well.Lastly, add sugar as per the taste. After this keep aside to rest for few minutes.Take a frying pan and heat a tablespoon of oil. Once the oil is heated up pour a ladle full of batter into the pan and spread it but thick. Cook this on low flame.When small bubbl
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