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Let's begin by discussing what pahadi cuisine is. Pahadi is derived from the word "pahad," which is Arabic for hills. The meal that is typically prepared in Himachal, Uttarakhand, and the nearby Himalayan regions is therefore known as pahadi food. Given that it is cold here for most of the year, the meal is designed to keep people warm and enable them to withstand the chilly environment. One would expect pahadi food to be fatty and filling, similar to what we eat in the winter. Actually, the reverse is true. The simplest cuisine in the nation, pahadi meal is very light and uses very little oil. All of the magic is created by using seasonal foods, fresh spices, and handmade ghee. If you take the time to look around, pahadi food is surprisingly tasty while being simple.
Ingredients
- Potatoes
- Onions
- Green chilis
- garlic paste
- mustard oil
- salt
- haldi
- Red chilli powder
- Coriander powder
- Garam masala
Method
- Use a mortar and pestle to separately crush fresh potatoes, garlic, and green chillies. Keep in mind not to make it too smooth.
- Wild mustard is added to a pan that has been heated with mustard oil.
- To the hot oil, add diced onions, and cook for one minute.
- Cook for a minute after adding the garlic and chilli paste to it.
- Season the pan with salt, haldi, red chilli powder, coriander powder, and garam masala before adding the mashed potatoes.
- For 5–6 minutes, cook the mixture. After that, add half a cup of tomato purée and simmer for a further 8 to 10 minutes, or until the tomatoes are no longer raw.
- Add 1-2 cups of water at this point, stir, and simmer for 5–6 minutes.
- Serve the dish over steamed rice and garnish with fresh coriander.
aloo ki thechwani/ pinterest.com
Ingredients
- Organic soybean dal
- 1/4th cup rice
- green chillies
- Ginger
- Garlic
- fresh coriander
Method
- One-fourth cup of rice and one cup of Bhatt or organic soybean dal should be soaked in water for one hour. Blend the soaked dal rice with green chillies, ginger, garlic, and fresh coriander until smooth. It's time to boil the dal paste.
- Sliced onions and garlic are added to ghee in the pan and cooked until transparent.
- After adding salt, haldi, coriander powder, garam masala, and a little red chilli powder, add the dal paste and stir.
- As you combine to ensure there are no lumps, gradually add 2-3 cups of water to the mixture.
- Wait for it to reach a boil, then let it simmer for 8 to 10 minutes.
- Steamed rice should be served hot.
Nepali Chicken Kukhurako Jhol
Ingredients
- Chicken
- onion
- Ginger
- Garlic
- Bay leaves
- salt
- cumin
- Coriander
- Red chili powder
- turmeric
Method
- Add onion, ginger, garlic, and bay leaves to a pot of hot oil. Sauté until aromatic for 4-5 minutes.
- When the chicken is golden on both sides, add it to the pan and cook for 5 to 10 minutes at a medium-high heat.
- Season the chicken with salt, cumin, coriander, red chilli powder, and turmeric. Add 3 to 4 more minutes of cooking.
- Cook for 2–3 minutes, stirring occasionally, after adding the tomatoes and green chiles.
- Water, fresh coriander, and meat masala should be added (not mandatory). Over medium-low heat, cook with the lid on for 10 minutes.
- Along with rice, roti, naan, and flattened rice, serve the chicken.
Nepali Potato Soup- Rildok
Ingredients
- Potatoes
- Oil
- Onions
- Garlic
- Red Chillies
- Tomatoes
- Szechuan pepper
- Cilantro
Method
- Use a mortar and pestle to pound the potatoes for two to three minutes, or until they are stretchy and resemble cheese pull. Make little balls out of the potatoes.
- In a pot, heat the oil to a medium-high temperature. Add onions and simmer for two to three minutes.
- Garlic, red chilies, tomatoes, and szechuan pepper should be added. Cook till half has been reduced.
- Stir in the water and scallions, then boil for 3 to 4 minutes. Add the potato balls to the broth, then simmer for an additional three to four minutes.
- Add cilantro and hot sauce as a garnish before transferring to a serving bowl.
