Today we move on to Himachal Prasdesh for our Indian Food Odyssey. It is a state in the Northern India and it shares it boundaries with Jammu Kashmir, Punjab, Haryana, Uttrakand and Nepal. The food habit is very much similar to other north Indian states. The recipe I selected for this state is the channa madra, which is a creamy gravy made with rice flour and white channa. But it was so tough to get a good recipe online. The same recipe features in so many sites and I was in doubt about the authenticity. One fine day, I followed a recipe from a site. In the ingredients section, 1/4 cup of rice was given. It needed to be soaked and made in to a paste which is then added to thicken the gravy. I was in doubt while adding this paste and it turned into a mushy pasty gravy. I intended to make it for 3 and ended with a pot full. No one wanted to eat it and it all went to garbage. I was really sad and was searching for some other recipe. And finally saw another version of channa madra and it used almonds for thickening. So after a month, I tried it again and this time it turned out good. Though the original recipe didn’t have chilly powder, I added it to suit my family’s taste. The combination of curd and chole created a unique flavour and I haven’t com across this flavour so far. Even after a month of preparing, I can remember that flavour. Next time I will be making some other changes to suit our taste. I served it with rice and it was a mild and good combination.
Recipe Source: Food For Life
Ingredients:
Curd-1 cup
Chole/ Chickpeas-1 cup
Almonds-10-12
Black Cardamom-2
Cloves-2
Bay Leaf-1
Cinnamon-1
Ginger Powder 1/2 tsp
Turmeric Powder-1/4 tsp
Salt-to taste
Red Chilly powder-2 tsp (Optional – not part of the original recipe)
Coriander Powder-1 tsp
Water-1 cup
Ghee-2 tbs
Procedure: 1. Soak chickpeas overnight and pressure cook until tender the next day. 2. Drain and reserve water. 3. Blanch almonds, remove skin and grind it along with curd. 4. Heat ghee and add the whole spices. 5. Add in the spice powders and saute for a minute. 6. Switch off flame and allow it to cool down. 7. Now add the curd mixture and stir it until incorporated. 8. Put the pan back on flame and keep on stirring to avoid the curdling of the curd mixture. 9. Cook the mixture for 15 minutes on low flame and keep on stirring. 10. Now add the chickpeas and salt. Adjust consistency using the water from the boiled chickpeas. 11. Cover and cook on low flame for 10 minutes. 12. Garnish with coriander leaves and serve hot along with rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.
Madra! I’m surprised to see a cousins of dormant region on national marathon. Though we prepare Lil differently with khatta and meetha but close to it. Good going.
So sad you had to dump the first lot. It’s a risk we always run when recipes don’t mention how much will result!..very good recipe..even we loved this and I didn’t add chili powder. Will surely make it again with that and see..:)
I made something similar with potatoes. The recipe also suggested using rice paste but I added rice flour and the dish turned out good. Love your clicks Gayathri…
yes it is madra day today!! so many varieties and so delicious..
Even I made madra. But I like the texture and color of your madra.
nice color of the curry..somehow the recipe i had found looked so drab…this one motivates me to try it
madra looks good. these thickening ingredients are always tricky and can ruin the dish sometimes. I’ve had similar experiences as well..
Madra! I’m surprised to see a cousins of dormant region on national marathon. Though we prepare Lil differently with khatta and meetha but close to it. Good going.
I have made this recipe so many times but didnt knew the exact ingredients thanks for sharing wonderful meal I am drooling
Lovely wonderful madra .Looks so tempting sis.
So sad you had to dump the first lot. It’s a risk we always run when recipes don’t mention how much will result!..very good recipe..even we loved this and I didn’t add chili powder. Will surely make it again with that and see..:)
You did a good thing by adding chili powder. It is bland to us, especially the south Indians.
Looks like its madra rains today.Love this version want to try it out.
looks creamy and yum and nice way to substitute almonds instead of rice flour!
I made something similar with potatoes. The recipe also suggested using rice paste but I added rice flour and the dish turned out good. Love your clicks Gayathri…