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28 states: How to make Himachal Pradesh's Madra
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.
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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
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28 states: How to make Himachal Pradesh's Madra
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.