A Taste of Himachal: Four Delicious Recipes from the Hills

As I bit into a juicy golden apple bought from a fruit seller on our way to reach Tirthan valley deep in Himachal Pradesh, I wondered about the other delicious and healthy food lessons this beautiful state would teach me during this visit. It turned out there’s plenty to learn and get back!

Here are my four favorite super healthy Himachali recipes.

Pahadi Tadka Raita

This is great for lunch and dinner.

Method

Peel and grate the cucumbers and chop the chilis. Add roasted cumin powder, salt, and cucumber to curd and whisk. To temper add mustard seeds and coriander powder to heated oil. When seeds start sputtering turn off the heat and add turmeric and red chili powder. Then pour this tempering over raita and mix.

Also Read: FIT Webqoof: Is Curd Rice Good for the Brain?

Kheru

This is a perfect breakfast accompaniment.

Method:

Heat oil, add red chili, cumin seeds, and coriander seeds. Fry for a few minutes. Add turmeric powder, salt, and some water. Then add curd while stirring continuously. Immediately after, switch off the gas (do not boil the curd).

Also Read: From Mangoes to Curd: Home Remedies to Relieve Constipation

Siddu

Great as a side dish for lunch or dinner. This is bread made out of wheat, kneaded with yeast and stuffed with mashed boiled green peas, roasted peanuts, walnuts, paneer (cottage cheese), served with dal (lentils), ghee and green chutney.

Dry fry opium seeds and blend them in a mixer once cold. Add gur-shakkar or onion as per your taste. Stuff it in the dough and make it round. Steam the siddu. Apply a little ghee to avoid sticking. It is cooked completely if the crack appears on the top.

Serve piping hot with shudh desi ghee.

Also Read: Ghee – To Eat or Not to Eat? Experts Answer

Baari

This is perfect for pregnant ladies and new moms after delivery.

Boil a big glass of water. Add 1 gur to it and boil. Filter it. Add cow ghee to gur. Put the mixture on the stove again. Slowly add flour to it after the mixture starts boiling. Cook it on slow flame. Add more ghee to avoid sticking. Serve hot.

Also Read: Indians Are Coming Back to ‘Desi Ghee’ for Stronger Bones

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