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Mahani , Khatta Lobiya , Khoyr & Khatta Ambi ... Pahari Cuisine


By niya's world (Visit website)





Mahani

Ingredients

1/2 cup of moong dal
1 tablespoon mint , chopped
2 green chillies , crushed
1/2 tablespoon sugar
1 - 2 teaspoon lemon juice
1 big onion , chopped
2 1/2 cup water
2 tablespoon tamarind paste ( dissolved in 3 cups water )
Salt to taste

Method

Boil dal in 2 1/2 cups of water till it is very soft. When done , sieve it through a strainer. Add tamarind water , mint , green chillies , salt , sugar and onion. Stirring occasionally and cook on a low heat for half an hour till done or it is slightly thick . Serve hot with boiled rice.




Khatta Lobiya

Ingredients

1 cup lobiya ( white beans )
3 cups water
2 tablespoon mustard oil
1 teaspoon fenugreek powder
1 teaspoon coriander powder
3/4 teaspoon cumin seeds
2 1/2 teaspoon mango powder
1 teaspoon aniseed powder
3 tablespoon walnut chopped
Salt to taste

Method

Soak lobiya overnight or 6 - 8 hours. Boil ( or pressure cook ) in 3 cups of water till tender. Heat oil in a pan. Fry cumin seeds. Add the remaining masalas. Fry for a while then add lobiya along with water. Cover and simmer for 20 minutes on a low heat . When done , add chopped walnuts and serve with boiled rice.




Khoyr

Ingredients

1 cup wheat flour
1/4 teaspoon salt
1 teaspoon thyme
Ghee for frying
Sugar to taste
Water for mixing

Method

Add water to flour and make a batter of pouring consistency. Add salt and thyme . Mix well.

Apply a little ghee over a non - stick frying pan. Spread 1 ladleful batter over it. Fry both sides till it is golden. Sprinkle 2 teaspoon sugar and serve hot.




Khatti Ambi

Ingredients

500 g ambi ( raw mango )
1 tablespoon oil
1 teaspoon cumin ( jeera ) seeds
3/4 teaspoon coriander powder
A pinch of asafoetida
1/2 teaspoon fenugeek powder
1/2 teaspoon turmeric powder
1 1/2 tablespoon sugar
1 cup curd
Salt to taste

Method

Wash and boil raw mango. When cool , squeeze out the pulp and keep aside. Heat oil , fry cumin seeds and coriander powder, asafoetida , fenugreek powder , salt , turmeric powder and sugar. Fry for a minute and then add curd and mango pulp. Mix well. Simmer on a low heat for 10 - 15 minutes. Serve hot with boiled rice.



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