Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies. Serve Himachali Chana Madra with steamed rice

Ingredients

• 2 cups Kabuli Chana (White Chickpeas) , soaked overnight and boiled
• 2 to 3 tablespoons Mustard oil
• 1/4 teaspoon Asafoetida (hing)
• 2 to 3 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Black cardamom (Badi Elaichi)
• 3 to 4 Whole Black Peppercorns
• 1-1/2 teaspoon Cumin seeds (Jeera)
• 1 Onion , chopped (optional)
• 3/4 teaspoon Garam masala
• 1 tablespoon Coriander Powder (Dhania)
• 1/2 tablespoon Turmeric powder (Haldi)
• Red Chilli powder , as required
• Salt , to taste
• 2 to 3 Green Chillies , slit
• 2 cups Hung Curd (Greek Yogurt) , beaten till smooth
• 1-1/2 tablespoons Rice flour
• 1 tablespoon Ghee

Method of making Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

1. To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a grinder Make sure it doesn’t turn into a fine powder, it should be granulated.
2. Mix rice flour with water and keep it aside. Heat 2 tablespoons of mustard oil to smoking point on medium heat.
3. Add a pinch of asafoetida, cumin seeds and cinnamon.
4. Next, add all the dry spice which we grinded earlier.
5. Add onion and saute it for a minute (this step is optional). Add garam masala powder and coriander powder.
6. Add cooked chickpeas and mix it well with the masala. Add salt and chilli powder to taste.
7. Add some slit green chillies and let it cook for 2 to 4 minutes more.
8. Now turn the heat on low and add beaten yogurt while stirring chickpeas. Keep stirring the mixture until yogurt mixes well.
9. Increase the heat to medium and continue stirring till yogurts starts to boil. Stirring is important to avoid the yogurt from breaking up or cuddle.
10. Add rice flour mixture and ghee and keep stirring. Cook it for another 5-6 minutes until it is cooked and reaches the right consistency.

Please Note: once the gravy will cool down it will become more thick, so serve hot along with Steam rice, this is one of the delicious preparation/ delicacy which is served in all occasions in Himachal Pradesh.

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed.

Ingredients for delicious Babru

• 3 cup wheat flour
• 2 cup refined oil
• 1/2 cup split black gram
• 1/2 teaspoon baking powder
• salt as required or to taste
• water as required

Method of making Babru

. Prepare A Paste Of The Dal

To prepare this delicacy first, soak black gram dal overnight or for 5-6 hours in water. Once done, drain the excess water and add the dal in a blender to grind it into a paste.

. Knead A Wheat Flour Dough

Now, in a bowl mix wheat flour with 1/2 cup of refined oil, baking powder and salt . Combine all the ingredients well and using water knead a soft dough. Seal the dough airtight, use muslin cloth if required. Leave it undisturbed for about half an hour.

. Stuff The Dal Paste In The Dough

When the dough is prepared, take small portions of it and roll it flat using a rolling pin (similar to preparing a chapati). Now in the centre of each portion add the black gram paste. Seal all sides of the potions to make sure the stuffing does not come out. Again roll it back to a circular shape similar to a poori.

. Fry The Babru And Serve Hot

Now, in a wok heat oil over medium flame. Gently slip the prepared babru in the oil and fry on both sides until they appear fluffy and evenly cooked. Transfer into a serving dish and serve hot with any vegetable, tamarind chutney or pickle.

Prep time: 15 minutes

Servings: 4

Ingredients

4 tablespoons unsalted butter

2 tablespoons chives

1/4 teaspoon salt

1/8 teaspoon black pepper

12 large, cleaned, uncooked Omaha Steaks

Wild Argentinian Red Shrimp

Method of making

1. Heat medium skillet to medium-high heat. 2. Add butter cook until melted. Add chives, salt, pepper and shrimp to pan. 3. Cook 2 minutes, turn shrimp and cook for another 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Prep time: 1-12 hours

Cook time: 30-40 minutes

Servings: 4

Butter and Balsamic:

• 4 tablespoons salted butter
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme

Grilled Onions:

• 2 large sweet onions
• 4 wooden skewers, soaked
• 1 tablespoon olive oil

• salt, to taste
• pepper, to taste

1. To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
2. To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
3. To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
4. To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
5. Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
6. On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
7. Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.

Prep time: 10 minutes

Cook time: 5 minutes

Yield: 1 1/2 cups

• 1/2 cup white vinegar
• 1 Ready made Meat patty
• 2 teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove garlic, crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves
• 1 bay leaf
• 4 cucumbers, cut into angled 1-inch slices

Method of preparation

1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
2. In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.

Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.