rediff.com

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  

Rediff News  All News 
Rediff.com  » Getahead » 28 states: How to make Himachal Pradesh's Madra

28 states: How to make Himachal Pradesh's Madra

Last updated on: March 06, 2014 19:26 IST

28 states: How to make Himachal Pradesh's Madra

     Next

Next

Loved the recipes from India's 28 states?

Here's one more delicious recipe: Himachal Pradesh's Madra.

Also see:

Uttarakhand's Bal Mithai
Karnataka's Pandi Curry
Punjab's Makki Ki Roti and Sarson Ka Saag
Odisha's Chhena Poda
West Bengal's Daab Chingri
Bihar's Litti Chokha
Madhya Pradesh's Bhutte ka Kees
Kerala's Irachi Ishtu
Gujarat's special Khandvi
Masor Tenga, Assam's fish curry recipe
Andhra special Gongura Pachadi
Maharashtra's Thalipeeth

Presenting Reshma Saha Mukherjee's recipe for Madra from Himachal Pradesh.


Ingredients

  • 2 cups chickpeas (kabuli chana) soaked overnight and boiled
  • 1 tbsp aniseed
  • 2 or 3 cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 1 and 1/2 cup curd (blended)
  • 2 cardamoms black (badi elaichi)
  • 2 green cardamoms
  • 3-4 tbsp ghee
  • 2 tbsp coriander powder
  • 1 tbsp turmeric powder
  • Salt and sugar as per taste
  • Dry fruits like cashew nuts, raisins to garnish (optional)

Method

Heat ghee on medium flame. Add cloves, cinnamon, cardamom (green and black), aniseed, and bay leaf.

Stir for 15 seconds Add coriander powder and turmeric powder and sauté for half a minute (Do not let it burn orturn black).

Add curd and keep stirring till it comes to a boil and the ghee starts separating.

Add chickpeas, salt and sugar and stir well. Cook for 5 to 7 minutes.

Add water if gravy thickens or starts sticking to the pan.

Garnish with dry fruits.

Serve hot with rice or chapattis.

Click here for more recipes and food features!


Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs:

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Chhattisgarh: Dehrori

Goa: Bebinca

Haryana: Bajra Khichdi

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

***

Share with us your recipes for these dishes above.

Please mail your recipes along with a photograph of the dish to getahead@rediff.co.in with the subject line 'Indian Recipes'

We will publish the most lip-smacking, mouth-watering, yummiest recipes on Rediff.com


Image: Madra
Photographs: Reshma Saha Mukherjee

     Next

28 states: How to make Himachal Pradesh's Madra

Prev     More

Here is another recipe of Chana Madra from Rashmi Sharma

Serves: 6

Ingredients

  • 3 cups chickpeas, soaked overnight and boiled (or use canned chickpeas)
  • Asafoetida (hing), a pinch
  • 2-3 cloves (laung)
  • 1 stick cinnamon (dalchini)
  • 2 pieces of black cardamom (moti elaichi)
  • 1 tsp cumin seeds (jeera)
  • 2 tsp coriander powder
  • 1 tsp turmeric powder (haldi)
  • 2 cups yogurt (beaten till smooth)
  • 2-3 tbsp clarified butter (ghee)

For the rice mixture

  • 1/4 cup raw white rice
  • 1 cup water
  • 1-2 pods of green cardamom
  • Soak the rice in 1 cup of water and cardamom.
  • Grind this mixture and set aside.

Method

    • Heat 2 tbsp mustard oil to smoking point on medium heat.
    • Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.
    • Add 1 tsp whole cumin seeds.
    • Stir for 30 seconds and add the coriander powder and turmeric powder.
    • Stir for 30 seconds (do not let it burn or blacken.)
    • Add the chickpeas and stir well.
    • Add the yogurt to pot and keep stirring continuously.
    • Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy will even out as the dish thickens eventually)
    • Stir continuously on medium heat for about 10 minutes.
    • When it comes to a boil add the ground rice/water mixture.
    • Stir the mixture very frequently and let it cook for about 20 minutes.
    • Add 2-3 tbsp of ghee (clarified butter)
    • Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.

Click here for more recipes and food features!




Prev     More