Raajma ka Madra , Nashpati ki Sabzi , Ambua - Dham from Himachal Pradesh

BM # 39
Day : 10
State : Himachal Pradesh

















We move on to Kangra Valley in  Himachal Pradesh on the 10th Day of this marathon.

Kangra valley is one of the most picturesque, green and luxuriant valleys of lower Himalayas.This one of the most important or famous district of Himachal Pradesh. . Kangra is mainly famous for its natural beauty and tea gardens.

AS a kid we have been to this state many times and when we visited Kangra Valley last time, I fell in love with its food. The everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Amongst festive food, the traditional meal, Dham (lunch served on traditional occasions) finds instant mention.

Kangri Dham is cooked by Boti’s only who are Brahmin. this food is cooked in the special vessels and by using special masalas. The preparations for Dham begin a night before with the help of all neighborhoods. All the neighborhoods get together for cutting the vegetables as they cook a elaborate meal.

The traditional dham differs in every region of the state. The typical menu for dham would start with rice, moong dal and a madra of rajma which is cooked in yoghurt and is prepared in unique style . This is followed by mash dal, topped by khatta ,the dham ends with the mitha – sweet rice or mithdee ,made of boondi or bread crumbs I have cooked from this valley before and you could check the Chane ka Madra, Daal Raita and Kale Chane ka Khatta. All the dishes are absolutely delicious . 

Naashpati Ki Sabzi

Naashpati ki Sabzi. 
2 pears
1/4 tsp ginger garlic paste
1 tsp mustard oil
1/4 tsp coriander seeds
1/4 tsp cumin seeds
2 whole red chillies
Pinch black pepper
Pinch turmeric powder
Salt to taste
Sugar to taste

Heat oil
Add ginger garlic paste , fry till brown.
Add coriander seeds, cumin seeds, red chillies, black pepper and turmeric.
Immediately add the fruit slices.
Add salt and sugar.
Cook on slow fire till done.

Raajma ka Madra

Raajma ka Madra
1 1/2 cups kidney beans
3 cups beaten curds
Pure ghee
2 bay leaves
2 big Cardamon
2 small Cardamon
1 tsp fennel seeds
1/2 " piece cinnamon
1 tsp turmeric
Few cashews, almonds and raisins
Heat ghee.
Add the whole spices.
As soon as the aroma is released add the beaten curd.
Make sure the heat is reduced .
Keep stirring the curd, else it might curdle.
Cook till there is no moisture.
Add the boiled beans, turmeric and nuts.
Cook for another 2 - 3 minutes and remove from. Fire and add salt.


Aambua. 
2 ripe mangoes
1/4 tsp coriander seeds
2 whole red chillies, broken
1/4 tsp cumin seeds
Few fenugreek seeds
Pinch turmeric
1 sliced onion
1/4 tsp ginger garlic paste
Salt to taste
Sugar to taste
Peel and mash the mangoes.
Heat mustard oil.
Add coriander seeds, red chillies, cumin seeds, fenugreek seeds.
Once they splutter add turmeric and sliced onions.
Add ginger garlic paste and sauté for a minute.
Add the mangoes, salt and sugar.
Cook for 2 - 3 minutes.




Meethe chaawal
1 cup rice
1 1/4 cup sugar
2 1/2 cups water
Cardamon powder
Almonds

Heat ghee.
Add the soaked rice and sauté.
Add cardamon powder.
Add water and cook till all the water is absorbed.
Simmer the flame and add sugar and saffron.
Cook covered till the sugar dissolves and the rice is done.
Garnish with nuts.


The Raajma ka Madra is different than the channe ka madra, but it tasted very rich. Nashpati ki Sabzi had a amazing flavour, a little sweet but the spices made it really flavoursome.The Ambua is more like a chutney and I made this in a good quantity.This can be stored for at least a week.The sweet rice ,..well I have always enjoyed them, whether they are Kashmiri Zarda or for that matter any other sweet rice.






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