Pahari food, is a little known cuisine, that can be traced back to the state of Himachal Pradesh in India. My family is mostly Pahari. Our origins lie in the beautiful Kangra Valley region which is nestled in the majestic Himalayas. The word “Pahar” literally means mountains.
There is a such a wide variety of foods in this region and it is all delicious. When I was growing up, every year at Diwali, the Indian festival of lights, we would cook a traditional pahari meal. Last year ….after 14 years I made it back home for Diwali to eat my favorite meal of the year. Over the next few days, I will blog some of the recipes of this wonderful cuisine.
Here are some of dishes we make – the titles link you to the recipes.
KHATTA
KALI DAAL
CHANNA MADRA
ALOO PALDA
Masala Fried Okra
AURIYA KADOO (PUMPKIN WITH MUSTARD SEEDS)
TUDKIYA BHATH
SPICY LOTUS STEMS (BHEY)
The Restaurant Fairy's Kitchen™ 
Happy Diwali. I know how special it is to go home for Diwali. Look forward to your blogs on Pahari food.
Thank you Mamta! Hope you had a great Diwali too!
Yum
if you are here for a bit call me. sent Rupa aunty a Pahaadi cookbook 2 years ago – ask her to show it to you
Aparna
I just took a look at it – what a great idea! really nicely done
Hi malini
Can you send me the pumpkin recipe
I eat pumpkin every other day it would be good to try something new
Xoxo
Sunita
Sunita
Try this
https://thefoodfairy.wordpress.com/2009/09/30/pumpkin-with-mustard-seeds-oriya-kadoo/
This is so interesting! I love reading posts like this where I can learn something also. Happy Diwali!
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Hi,
I have been looking for Pahari recipes for years and was so excited to see this blog…….could you please tell me where can I find all these recipes…………..I will be so grateful
Thanks
Renu
I am trying to collect the recipes and will keep posting them on my site
thank you
I m also from kangra and i love oahari food.. I miss all this because i dnt knw how to cook this …..this time my mum teach me madra .I very happy that you add recepies ….. i will try all these today and lets see……thanks
Diksha
I have a palda recipe too which I will post
i have all the recipes of pahari cusin
HI
nice to see all these recipes … i like soodi food a lot…
can you please share the rexipe of palds and madra… too
Would be nice to get Jimikand and kathal recipes and the seasonality and how to choose a good kathal and jimikand and mitha which goes really well with Khatta. And the recipes for kali daal which is used for pattal serving- it is less liquidy but just as soft- I think you have to soak it overnight.
Some of the chatni’s are seasoned with live coal and heeng I think- it will be so cool to collect them- my chachi in Simla is a treasure trove of them- but I dont know them.
I have tried them but would love the proportions etc.
Did you know that Mustard oil is best for high temperature cooking like Indian food- EVVO decomposes at high temp. Sarson oil has to be smoked before you cook in it – there has been some interest in the desirable qualities of
Hi Kum Kum aunty
Thanks for all the great info and ideas. Yes I need to keep collecting these recipes – am trying whenever Im in India.
Hi, Soon I am on my way to publish a Recipe book on Himachali Cuisine particularly from Kangra. My book is almost complete and recipes are being authenticated. my email is divya_lal1@yahoo.com, if you need any particular recipe pl. do feel free to write me.
Neha
I look forward to seeing you book! Congrats!
very intresting
CAN SOME ONE GIVE ME THE RECIPE OF KANGRA RAINTA , TELIA MASH AND SWEET RICE SERVED DURING KANGRA DHAM
Hi gaurav
Isnt kangra raita the same as palda?
I have 2 recipes for it in my blog.
I will post the other 2 recipes soon
Hi Malini,
Recipe of Teliye Mah, as requested. Let me know your comments.
Best wishes.
Neha
Teliye Mah
Pre-preparation Time: Preparation Time: 20 minutes
Serves: 4 Cooking Time: 30 minutes
Ingredients
1 whole black gram (sabut urad) – 1½ C
2 fresh curd (taza dahi) – 1 C
3 fresh cream (cream) – 2 tblsp
4 mustard oil (sarson ka tel) – ½ C
5 clarified butter (desi ghee) – 4 tblspn
6 onion (piaz) (long and thick julienes) – 2 nos. medium or 1C (julienes)
7 ginger julienes (adrak) – 1 tspn
8 salt (namak) – according to taste
9 asafoetida powder (heeng pisi) – ¼ tspn
10 cumin seeds (sabut jeera) – 1 tspn
11 dry coriander powder (dhaniya sookha) – 2 tspn
12 red chilli (lal mirch) – 1 tspn or according to taste
13 turmeric powder (haldi) – ½ tspn
14 brown cardamom (badi elaichi) – 2 nos.
15 clove (laung) – 6 nos.
16 cinnamon bark (dal chini) – 3 pieces of 2” long
17 bay leaves (tez patta) – 2 whole leaves
18 black pepper (kali mirch) – 6 nos.
19 fresh ginger pounded (adrak) – 1 tspn
20 green coriander leaves chopped (hara dhaniya) – 2 tblspn
21 mixture of indian spices (garam masala) – ¼ tspn
22 reduced milk grated (khoya) – 4 tblspn
Method of Preparation
1 Pick, clean, wash Dal in cold water and drain it.
2 Put the Whole Black Gram in a pressure-cooker and add a sufficient quantity of water. Cook on a medium flame till the Whole Black Gram becomes soft and tender. Let the cooker release pressure at least 5-6 times.
3 *Separate the Black Gram from the broth (the water in which it is boiled). Drain and keep aside.
(This broth can be used for preparing another drink called Gulabi Mahni.)
4 Heat Mustard Oil in an Indian Wok (Karahi) till it emits smoke on a high flame. Let it cool. Fry Onions in the Mustard Oil until they turn golden brown on a medium flame. Reduce the flame and add Bay Leaves, Brown Cardamom, Cinnanmon sticks, Cloves, Black Pepper, Cumin Seeds, and fry for a few seconds. Add Asafoetida, Ginger, Dry Coriander Powder, Red Chilli, Turmeric Powder and keep on stirring till it becomes light brown in color.
5 Add Curd and Cream, keep stirring vigorously to avoid the formation of lumps. Heat on a medium flame until the oil is separated.
6 Add boiled Whole Black Gram, Clarified Butter and grated Reduced Milk. Mix the ingredients.
7 Keep on stirring till the water dries up. Cook it for another 2-3 minutes.
8 Season with Salt and Mixture of Indian Spices. Keep stirring and let it cook till the oil starts floating on top. Teliye Maan is ready.
9 Before you serve, garnish with Ginger julienes and freshly chopped Coriander leaves.
10 Serve hot with Aromatic Rice and Chapati.
Please send recipe of Talia mash
Hi gaurav,
I have the recipe for Raintha, teliyen mash and meethe chawal, pl. Let me know your email I’d, I will send you the recipes. I have written a book on himachali cuisine. My book is ready for publication.
Neha sood Lal
Neha,
Could you email me the recipes too?
thanks
Malini
Hi Malini,
I will post the recipes soon.
Best wishes,
Neha
Hi Malini,
Please find the Recipe of Meetha Bhaat.
Best wishes,
Neha
ehBs esos okys pkoy
meetha bhaat
Pre-preparation Time: 2 hours Preparation Time: 20 minutes
Serves: 4 Cooking Time: 30 minutes
Ingredients
1 basmati rice (chawal) – 1 C
2 sugar (chini) – 1 C
3 clarified butter (desi ghee) – ½ C
4 milk (doodh) – ½ C
5 anise seed (saunf) – 1 tspn
6 green cardamom (chhoti elaichi) – 5 nos.
7 almonds (badam) – 10-12 nos.
8 cashew nuts (kaju) – 10-12 nos.
9 raisins (kishmish) – 15-20 nos.
10 pistachios (pista) – 10-12 nos.
11 coconut grated (gola gari kaddukas) – 1 tblspn
12 saffron (kesar) – 1 tspn
13 dough of wheat flour for sealing the lid – 1 C
14 silver foil (edible) (chandi ka vark) – 2 nos.
Method of Preparation
1 Soak saffron in lukewarm milk for 2 hours and keep aside.
2 Soak Almonds in lukewarm water for 1 hour. Peel skin and cut them lengthwise.
3 Pick, clean, wash Basmati Rice and drain. Keep aside.
4 Grate the Coconut and keep aside.
5 Boil the Basmati Rice in 6-7 cups of water. When the rice is almost done (say ¾ done), strain and spread it on a clean Cloth or a plate, preferably on a cloth as it absorbs the moisture from the cooked Rice. Keep aside.
6 Heat Clarified Butter in an Indian Wok (karahi) and put Anise seed, Almonds, Cashew Nuts, Raisins, Pistachio, Green Cardamom and fry for a few seconds. Switch off the flame. Keep aside.
7 Divide the Sugar, Saffron Milk, cooked Rice, Dry fruits and grated coconut into three equal portions. Keep aside.
8 In a heavy bottom pan, melt Clarified Butter on a low flame. Spread the melted clarified butter to grease the inner surface and the sides of the pan. It is essential for preventing the sticking of cooked rice to thurface. Switch off the flame.
9 Spread one portion of cooked Rice in the pan. Sprinkle one portion of sugar on Rice. Add one portion of saffron milk and fried dry fruits. Spread 1tblspn of Clarified Butter.
10 Repeat this step again in a similar manner for the remaining two portions. Finally on the top layer, spread 2 tblspn of Clarified Butter. Close the lid tightly. Seal the lid with dough of Wheat Flour. Cook over low heat for 5-7 minutes. Switch off the flame. Let it remain for some time in its own heat. This enhances the flavours. The dish is ready.
11 Before serving, garnish it with edible silver foil. Serve hot.
Recipe for Teliye Mah,
Neha
rsfy, eka (lkcqr mM+)
Teliye Mah
Pre-preparation Time: Preparation Time: 20 minutes
Serves: 4 Cooking Time: 30 minutes
Ingredients
1 whole black gram (sabut urad) – 1½ C
2 fresh curd (taza dahi) – 1 C
3 fresh cream (cream) – 2 tblsp
4 mustard oil (sarson ka tel) – ½ C
5 clarified butter (desi ghee) – 4 tblspn
6 onion (piaz) (long and thick julienes) – 2 nos. medium or 1c (julienes)
7 ginger julienes (adrak) – 1 tspn
8 salt (namak) – according to taste
9 asafoetida powder (heeng pisi) – ¼ tspn
10 cumin seeds (sabut jeera) – 1 tspn
11 dry coriander powder (dhaniya sookha) – 2 tspn
12 red chilli (lal mirch) – 1 tspn or according to taste
13 turmeric powder (haldi) – ½ tspn
14 brown cardamom (badi elaichi) – 2 nos.
15 clove (laung) – 6 nos.
16 cinnamon bark (dal chini) – 3 pieces of 2” long
17 bay leaves (tez patta) – 2 whole leaves
18 black pepper (kali mirch) – 6 nos.
19 fresh ginger pounded (adrak) – 1 tspn
20 green coriander leaves chopped (hara dhaniya) – 2 tblspn
21 mixture of indian spices (garam masala) – ¼ tspn
22 reduced milk grated (khoya) – 4 tblspn
Method of Preparation
1 Pick, clean, wash Dal in cold water and drain it.
2 Put the Whole Black Gram in a pressure-cooker and add a sufficient quantity of water. Cook on a medium flame till the Whole Black Gram becomes soft and tender. Let the cooker release pressure at least 5-6 times.
3 *Separate the Black Gram from the broth (the water in which it is boiled). Drain and keep aside.
(This broth can be used for preparing another drink called Gulabi Mahni. See receipe on page ……)
4 Heat Mustard Oil in an Indian Wok (Karahi) till it emits smoke on a high flame. Let it cool. Fry Onions in the Mustard Oil until they turn golden brown on a medium flame. Reduce the flame and add Bay Leaves, Brown Cardamom, Cinnanmon sticks, Cloves, Black Pepper, Cumin Seeds, and fry for a few seconds. Add Asafoetida, Ginger, Dry Coriander Powder, Red Chilli, Turmeric Powder and keep on stirring till it becomes light brown in color.
5 Add Curd and Cream, keep stirring vigorously to avoid the formation of lumps. Heat on a medium flame until the oil is separated.
6 Add boiled Whole Black Gram, Clarified Butter and grated Reduced Milk. Mix the ingredients.
7 Keep on stirring till the water dries up. Cook it for another 2-3 minutes.
8 Season with Salt and Mixture of Indian Spices. Keep stirring and let it cook till the oil starts floating on top. Teliye Maan is ready.
9 Before you serve, garnish with Ginger julienes and freshly chopped Coriander leaves.
10 Serve hot with Aromatic Rice and Chapati.
thx so much neha
hi malini
its really nice to see pahari cuisine receipes.could you pls post the receipe of khatti dal .
thanking you in advance
seema
Hi Neha,
please send me recipe for Raintha and many many congrats for your book.
My email id is drpreetiaggarwal@gmail.com
Where can we buy your book dear.
I remember those day when we used to visit our maternal grandparents in “Raja ka Talab” near jasoor…. during marriages, they used to prepare all the items for dham….everything was served on plates prepared from dry lotus leaves…… and everybody wanted more madra…… and khate choole… meethe choole.. khati daal… meethi daal… in fact 7-8 dihses…. and above all eating rice with your hands…. it was simply awsome…..
will try all these dishes someday….. thanks for this blog…
i love himachali food thanks for ur site
You are welcome!
Hello Malini Ji…
Kindly share the recipe for AURIYA KADOO (PUMPKIN WITH MUSTARD SEEDS). The linked page is missing. Masala Fried Orka page is also missing but got recipe from other site.
Thanks
Hiten
Hi Hiten,
Here are the links to the recipes from my food blog:
Pumpkin
Okra
Hi Hiten Ji,
Thanks so much for letting me know.
Here are the links and now they are woking on the site too.
Pumpkin
Okra
Thanks. Will try most of Pahari dishes before this Deepawali. Can’t get Lotus leaf plates but will try fresh Banana leaf. Hope everything goes right (if not perfect)…
hy …… actually my husband is himachali and I am Haryanvi. and i dont know how to make Pahari dishes, can anybody tell me how to make and how can i learn…….. bcz he is very like these dishes
If you click on the titles of the dishes you will link to the recipes
No Doubt to say This is a best blog and thanks to share such awesome recipe. Its looking delicious and spicy food. I’ll try it soon. I love its spiciness. Frankly speaking Its “Superb”
Than You so much
thanks a lot for dishes. actually i was looking for teliya mah today. i made it & the taste was good. pl. let me know can we avoid onion??
Thanks , u may avoid onions in this dish but the taste may differ . Neha sood Lal
hi neha…could u please send me recipe for raintha 🙂 thanks in advance.
my email- mamtasood65@gmail.com
a great blog,congrats
m frm kerala
wz n a search of himachal foods.n dz helpd ma a lot
thaaaaankzzzz ma dea
❤
Thank you
Do you stay in chandigarh or some of your friends who might be intersted in Himachali Cuisine…
Friends Kindly Vote…..DHAM @ Tricity
http://www.facebook.com/HimachaliCuisineAtTricity
It’s great. I like it so much.
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naiiiceee… bhookh lag gai dekh k 😛
🙂
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My mother is ”pahari” from ”kangra” & I’m v happy to find familiar dishes like madra,palda,’mah ki daal’,khatta etc
Thanks Bharati
Hi Malini,
I reckon, mine wont be a lone voice in completely agreeing with your introductory line “Pahari food, is a little known cuisine”.
I will appreciate in tons if you could either post on this site or email me the receipe of Chana Madra.
Kind Regards,
DD
Hi DD,
Thank you and here is a link to the Channa Madra recipe.
Enjoy!
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Love, love the pictures and the recipes for many pahari dishes here that I have discovered only recently in my travels to the region.
In searching for the recipes I came across a beautiful cookbook in pdf fprm on the net some time back, but seem to have lost it. Do you know of such a book? It was beautifully photographed…
I am so glad to have found some of the recipes here. I plan to make madra and palda very soon. I even had a gobhi-palda once which was delicious!
Thanks so much for the email Anita.
I don’t know of a cookbook but I will search online to see if I can find it.
🙂
This page definitely has all of the information and facts I wanted concerning this subject and didn’t know who to ask.
Thank you!
Hi,
I love your website! Can you please post the recipe for tudkiya bhat.
Thanks a ton!
Yes I will – gosh I love tudkiya bhath
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Omg!!! I am obsessed with your blog! These are the exact phari dishes we eat! It made me miss palda so much. I am in nyc as well!!! I love your blog!!!
Thank you! Palda is pretty easy to make. Enjoy
Want to share that I discovered that asparagus is a good replacement for ‘Lungdu’ 🙂 Especially , the madra …..For picture of Lungdu see : http://worldofgoodfood.com/blog/fiddlehead/
Really tasty, one of my favorite and lovely food in Pahadi culture (Himachali Recipe). Very tasty.
I recommend every body must taste this if they love sour recipe.
Try this once.
Hey, I am a Himachali and today I planned to compile a list of Himachali dishes. While writing I felt like reading other articles and came across this one. Brilliant set of dishes, recipes and photographs on your blog. I thought of dropping the idea, but then I thought of continuing and linkings to your recipe posts for detailed info. BRILLIANT WORK and Super happy to see lot of Himachali recipes here.
Thank you so much!
GOING BEYOND MANDRA AND DHAM THERE SHOULD BE A LOT OF TYPICAL KANGRI RECIPIES WHIICH MAY NOT BE RECORDED / PRESERVED ANY WHERE LIKELY TO BE LOST FOR EVER