Wednesday 30 March 2016

Kangri Cuisine

Kangri Cuisine its name is derived from place known as Kangra in Himachal Pradesh and this cuisine is cooked during weddings and festivals in this state. I have learnt these dishes from my mother in law as they belong to beautiful city Shimla. Their are many different ways of cooking this traditional food and i know the taste and method the way it is cooked at my place. Lets gather all the ingredients required for it.


Ingredients for Mahani :

1 cup Kale channe (soaked over night)
4 tbsp Mustard Oil
1 tsp Hing/Asafoetida
1 tbsp Whole wheat flour/Atta
1 tbsp Gram flour/Besan
1 tbsp Makki ka Atta
Salt to taste
2 tsp red Chilli powder
1 tsp Turmeric powder
1+1/2 tsp Coriander powder
4-5 tsp Dried Mango powder/Amchur
4-5 tsp Jaggery/Gur
2 medium sized sliced Tomatoes
2 sliced Green chillies
2 inch sliced Ginger
2 tsp Fennel seeds (Saunf)

Ingredients for Madra :

1 Cup White chickpeas/white choole(soaked overnight)
2-3 tbsp Mustard oil
1 tsp Hing
750 grams Hung curd ( extracted from Amul masti Dahi available in 1 kg pouch)
Salt to taste
2 tsp Red chilli powder
1+ 1/2 tsp Turmeric powder
1+1/2 tsp Coriander powder
8-10 pieces of sliced cashew nuts
8-10 pieces of Raisins
2 tbsp of thinly sliced dry coconut ( used in sweets)

Ingredients for Kaali Dal :

1 Cup Kaali dal/ Maah sabut dal ( used for Dal Makhani)
1 tsp Hing
Salt to taste
1 tsp Turmeric powder
2 tsp Red chilli powder
1+1/2 tsp Coriander powder
3 tbsp of thinly sliced dry coconut
8-10 pieces of Raisins

Ingredients for Channa Dal :

1 Cup Channa Dal
1 tsp Hing
Salt to taste
1 tsp Turmeric powder
1+ 1/2 tsp Red chilli powder
1+1/2 tsp Coriander powder
1 tsp Fennel seeds ( Saunf)

Ingredients for Meethi boondi :

1 cup unsalted Boondi ( i used readymade or market brought)
2 cup Sugar syrup
9-10 pieces of Raisins

Method for Mahani : Boil kale channe in same manner by adding 7-8 times water, salt in it like we boil for any other recipe. Keep on medium to high flame till 1-2 whistles than lower flame to simmer and boil for 30-35 mins depending on quality of chickpeas also.

Take another wok heat mustard oil and add hing and all the three flours to it and roast them on medium flame till it is light brown in color. Add all spices including red chilli powder, turmeric powder, dry mango powder and coriander powder and mix well. Add boiled channa without adding water and roast for 4-5 mins now add water along with gur and cook for 9-10 mins on medium flame.
Add sliced tomatoes,fennel seeds, ginger and green chillies and cook for another 4-5 mins they are partially cooked. Mahani is ready to serve and it is eaten with steamed rice.

Method for Madra : Boil white chickpeas by adding salt and 6-7 times water in the same manner like we boil for other recipes. Now take another wok heat mustard oil, add hing than add hung curd by keeping medium flame now keep on roasting curd by stirring continuously. To avoid curdling of curd add 1 tsp besan in it and cook till it leaves oil on sides. Add all the spices along with boiled chickpeas and boil for 9-10 mins. Add dry fruits including cashews nuts, raisins and dry coconut and boil for 4-5 mins. Switch off flame and serve hot madra with steamed rice.

Method for Kaali Dal : Boil kaali dal by adding hing , salt and 3-4 times water. Cook on medium flame till 1-2 whistles than lower flame and cook for 15-20 mins. Dal should be cooked till its grains are cooked and it shouldn't be mixed with water like we usually do.  Heat oil in pan add all spices and add boiled dal along with raisins and dry coconut and cook for 3-4 mins. Switch off flame and serve it with rice.

Method for Channa Dal : Boil channa dal by adding hing, fennel seeds, salt and 3-4 times water. Cook in the same manner like we cooked kaali dal. Grains shouldn't be mixed with water. Heat oil in pan add dry spices and roast for 1-2 mins. Now add boiled dal and cook for 3-4 mins and its done. Serve with hot steamed rice.

Method for Meethi Boondi : Heat sugar syrup add unsalted boondi and dry fruits and cook for 2-3 mins and its done.

Take a plate add steamed rice in centre add both chickpeas and dals at four corners of plate and mix everything together for each bite with hand and enjoy delicious kangri food and lastly eat one portion of steamed rice with meethi boondi.

Believe me guys it taste awesome and i love it so much that i used to have it another day again with rice ..

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