Theme: Bookmarked recipes from BM# 39 Dish: Himachal Pradesh Thali Day 2 of the marathon and today we are travelling to Himachal Pradesh all the way in Northern India. This is one of the states that I had bookmarked a lot of recipes and figured its better to feature them all in a thali. All the dishes are very simple to make and it took me a little over 1 hour to make them. My husband was not too thrilled with this since the channa madra had yogurt and the nashpati ki subzi is on the sweet side. I should have thought about it, but well that was that. I on the other hand enjoyed all the dishes.
Dishes in the Thali:
Babru (Urad dal stuffed Puri) Channa Madra (Chickpeas cooked in yogurt gravy) Nashpati ki Subzi (Spicy Pear Curry) Spicy Bhey (Spicy Lotus Stems) Meethe Chawal (Sweet Rice) Chawal (Plain Rice)
Babru: These are urad dal stuffed puris almost like bedmi poori, but the stuffing is not cooked. This makes the rolling of the puris quite difficult because the stuffing oozes out and my pooris ended up having funny shapes. But that didn’t take away from the taste, they were soft and tasted great. Recipe from Valli. Channa Madra: This was one of the most popular dishes made for the state of Himachal Pradesh. It is a yogurt based curry made with chickpeas.
Nashpati ki Subzi (Pear Curry): This is quite an unusal dish for me, since I rarely cook with fruits and making a curry with a fruit is very new to me. When I saw it on Vaishali’s blog, I really wanted to try it to see how it tastes. I wasn’t disappointed – the curry is sweet, spicy and juicy.
Spicy Bhey: Lotus stems are of the new ingredients that I tried during the mega A-Z Indian states marathon and one that I really really liked. So when I saw it being made as a dry curry with spices, I knew I would be making it real soon.
Meethe Chawal: This is a delicious sweet rice that is very quick and easy to make.
Recipe from Vaishali’s blog:
