Appendix L: Traditional Recipes from Himachali Cuisine

---

Appendix L: Traditional Recipes from Himachali Cuisine

Himachali cuisine is known for its rich flavors, slow-cooked dishes, and use of local spices and grains. Below are some signature recipes that reflect the culinary identity of the region.

---

1. Chana Madra (Kangra/Chamba Region)

Ingredients:

• Boiled chickpeas – 1 cup

• Yogurt – 1 cup (whisked)

• Mustard oil – 2 tbsp

• Asafoetida, cumin seeds, bay leaves

• Spices: turmeric, garam masala, coriander powder

Method:

1. Heat mustard oil, add cumin, bay leaves, and asafoetida.

2. Add boiled chickpeas, sauté with spices.

3. Gradually add whisked yogurt and stir continuously to prevent curdling.

4. Simmer on low heat until thick and aromatic.

---

2. Siddu (Kullu/Mandi Region)

Ingredients:

• Wheat flour – 2 cups

• Yeast – 1 tsp

• Filling: roasted poppy seeds, walnuts, green chilies, ginger

Method:

1. Prepare a soft dough with flour and yeast, let it rise for 3-4 hours.

2. Flatten dough, stuff with filling, and shape into buns.

3. Steam for 20–30 minutes and serve with ghee or chutney.

---

3. Dham (Traditional Feast) – Sample Items

• Madra, Khatta, Rajma, Rice, Meetha Bhaat
  Dham is served on pattals (leaf plates) in a traditional order during functions. Cooked by specialized chefs called botis.

---

4. Bhey (Spicy Lotus Stem Curry)

Ingredients:

• Thinly sliced lotus stem

• Gram flour, turmeric, garlic, and red chili powder

Method:

1. Boil and slice lotus stems.

2. Prepare a thick paste of besan and spices.

3. Fry and cook lotus stems in the spice mix until tender and crispy.

---

5. Babru (Stuffed Flatbread)

Ingredients:

• Wheat flour dough

• Soaked black gram (urad dal) paste

• Spices: salt, chili, ginger

Method:

1. Roll dough into small circles, stuff with dal paste.

2. Flatten and deep-fry until golden brown.

3. Served with tamarind chutney or curd.

---

6. Mittha (Sweetened Rice with Dry Fruits)

Ingredients:

• Basmati rice, sugar, ghee, dry fruits (almonds, raisins)

• Cardamom and saffron for aroma

Method:

1. Cook rice in water until 80% done.

2. In ghee, add sugar syrup and saffron, mix with rice.

3. Garnish with fried dry fruits and cardamom.