Three exclusive recipes from Chef Upender Kumar for the monsoon season in Himachali
Himachal cuisine has always been the talk of the town. With delicious traditional recipes, the state is embracing a new wave of mouthwatering recipes. Himachal Pradesh Not only has it welcomed the salty paternalthe lesser known Lingdu ki Kadhi and pumpkin candy But the ever-evolving menu has also given new answers to Himachal cuisine. Since the monsoon season is in full swing, cravings are elevated to a different level. With a delicious combination of street food food and greasy food options, you must be wondering how to make your meal menu an absolute delight.
An interesting fact is that the monsoon season warns us to be careful of foods that can make us sick, so incorporating foods that are not only healthy but also nutritious can be a perfect option for us during the rainy season. As Himachal Pradesh is famous for its flavours and rich dishes, from the delicious patrode to the kaddu ka meetha, we have rounded up three delicious recipes shared by Chef Upender Kumar of The Orchid Hotel. Shimla City To satisfy your cravings, these dishes showcase the region’s rich heritage, so add them to your menu and enjoy!
Patron
Ingredients
- Colocasia/Taro leaves (Arbi ke patte) 6 nos
- Chickpea flour (Besan) 2 cups
For masala
- Ginger and garlic paste 1 tablespoon
- Green chilies 4 pcs.
- Onion 1 no.
- Basil 8-10 leaves
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Dried red chillies 3 pcs.
- Turmeric powder ½ teaspoon
- Salt to taste
- Garam Masala ¼ tsp
Method
- Grind all the above spices to make a smooth paste and mix it with gram flour to make a thick yet smooth batter.
- Clean the colocasia leaves and dry them.
- Place the sheets on a surface and apply the batter to the back of the sheet. Place another sheet on top and repeat the same procedure with the rest of the sheets.
- Now start gently folding the leaves from one end and form a roll.
- Place the roll in a steamer and steam for half an hour until cooked.
- Refrigerate the roll for 1 to 2 hours until firm.
- Now cut rolled pieces of uniform size of your choice and fry them in mustard oil until crispy.
- Serve hot with mint chutney and enjoy with a cup of ginger tea.
Read also: Ghee is the new age superfood. Know 6 dishes that are best cooked with it
Lingdu ki Kadi
Ingredients
- Lingad vegetable (fern leaves/bracken) 500 g (cleaned and boiled)
- Curd 1 cup
- Chickpea flour (besan) 1 tbsp
- Mustard oil 3 tablespoons
- Chopped onions 3 tablespoons
- Minced garlic 1 tablespoon
- Dried red chillies 2 pcs.
- Coriander seeds – ½ teaspoon
- Cumin seeds ½ teaspoon
- Fenugreek seeds ½ teaspoon
- Hinge 2 pinches
- Turmeric ½ teaspoon
- Cumin powder ½ teaspoon
- Coriander powder ½ teaspoon
- Salt to taste
Method
- Heat oil in a pan and add coriander seeds, red chillies, fenugreek seeds, hing, cumin seeds, chopped garlic and chopped onions and sauté until golden brown.
- Now add turmeric, coriander powder and cumin powder.
- Take a bowl and beat the curd and gram flour adding a little water until it forms a smooth paste.
- Add the mixture to the saucepan along with a cup of warm water. Add the salt and let it simmer for about 10 to 15 minutes.
- Add the boiled greens and cook for 2-3 minutes.
- Garnish with fresh coriander leaves. Serve hot with rice or roti.
Read also: Ellu Thuvaiyal – A South Indian style sesame seed condiment to accompany idli-dosa. Recipe included
Pumpkin Jam
Ingredients
- Red pumpkin 300 grs (cut into cubes)
- Cardamom 3 pcs.
- Nail 3 pcs.
- Whole black pepper 4 pcs.
- Sugar 300 grs
- Anise (saunf) 2 pinches
- Almond flakes 1 tablespoon
- Ghee 2 tablespoons
- Saffron 1 pinch
Method
- Heat the ghee in a pan and add all the spices and sauté for a few seconds.
- Add the diced pumpkin and sauté for a while.
- Add sugar and 2 cups of water. Simmer for half an hour until the pumpkin softens.
- Decorate with saffron and almond flakes.
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