Perched amidst the serene Himalayan ranges, Himachal Pradesh is a land where traditions are as deeply rooted as its towering deodar trees. The cuisine here mirrors the state’s natural abundance—wholesome, earthy, and prepared with an innate sense of balance. Each recipe is a reminder of the warmth of its people, their faith, and the mountain way of life. With the help of Mrs. Parveen Kumari, we explore flavours that carry the soul of Himachal and add a distinct charm to the festive platter.
1. Buckwheat Radish Paratha (Kuttu Mooli Paratha)
Ingredients
- 1 cup buckwheat (kuttu) atta (or any vrat atta)
- 1 radish, grated
- 1 small piece of ginger, grated
- Salt to taste
- Red or green chilli, finely chopped (as per taste)
- Black pepper, to taste
- Green leaves of radish, finely chopped
- Oil for cooking
- Water as required
Preparation Method
Prepare the dough:
- Mix buckwheat atta, grated radish, grated ginger, salt, chilli, black pepper, and chopped radish leaves.
- Add water little by little and knead into a soft, smooth dough.
Roll and cook:
- Divide the dough into small balls.
- Roll each ball into a medium-thickness paratha.
- Heat a tawa, lightly grease it with oil, and cook the paratha on both sides until golden brown, adding oil as needed.
Serve:
- Serve hot with curd or green chutney.
2. Pumpkin Pakoda (Pumpkin Fritters)
Ingredients:
- Buckwheat flour (kuttu atta or any vrat flour) – 1 cup
- Pumpkin (with peel, cut into small pieces) – 1 cup
- Curd – 2 tablespoons
- Salt – to taste
- Red/green chilli – to taste
- Black pepper – to taste
- Turmeric (haldi) – ½ tablespoon
- Oil – for deep frying
- Water – as needed
Preparation Method
Prepare the batter:
- In a bowl, mix 1 cup of buckwheat flour, 2 tablespoons of curd, salt, chilli, black pepper, and ½ tablespoon of turmeric.
- Gradually add water and whisk to make a smooth, thick batter.
Coat and fry:
- Add the pumpkin pieces (with peel, cut into small pieces) to the batter and mix until all pieces are well coated.
- Heat oil in a deep frying pan over medium heat.
- Carefully drop the batter-coated pumpkin pieces into the hot oil.
- Fry until golden brown and crisp, turning occasionally for even cooking.
Serve:
- Remove the pakoras with a slotted spoon and drain excess oil on paper towels.
- Serve hot with green chutney or your preferred dipping sauce.
3. Shahi Pumpkin Meetha
Ingredients:
- Green pumpkin (with peel, cut into small pieces) – 1 cup
- Sugar – ¼ to ½ cup, as per taste
- Sounf (fennel seeds) – 1 teaspoon
- Dry fruits (raisins, almonds, cashews – chopped) – as needed
- Desi ghee – 1 tablespoon
Preparation Method:
Prepare the pumpkin:
- Heat a pan and add 1 tablespoon desi ghee.
- Add sounf (fennel seeds) and sauté until aromatic.
- Add the pumpkin pieces and cook on a slow flame, stirring occasionally, until they are half-cooked.
Sweeten and cook:
- Add sugar to the pumpkin and continue cooking on low heat until the pumpkin is fully cooked and the sugar is melted and mixed well.
Garnish and serve:
- Turn off the heat and garnish with chopped dry fruits (raisins, almonds, cashews).
- Serve warm as a dessert or snack.
4. Buckwheat (Kuttu) Flour Curry
Ingredients:
- Buckwheat flour (kuttu atta) – 4 tablespoons
- Curd – 1 cup
- Water – 4–5 cups (as desired)
- Grated ginger – small piece
- Jeera (cumin seeds) – ½ teaspoon
- Spices: salt, chilli, black pepper, turmeric – as per taste
- Potato – 1 (cut into small pieces)
Preparation Method:
Prepare the batter:
- In a bowl, mix buckwheat flour, curd, and some water. Whisk well.
- Gradually add more water to make a smooth, running batter without lumps.
Cook the base:
- Heat a pan and sauté jeera (cumin seeds) and grated ginger until slightly brown.
- Add turmeric and other spices, and sauté briefly.
- Add the potato pieces and cook for 5 minutes.
Add the batter and cook:
- Pour the prepared buckwheat batter into the pan and stir continuously on high flame to avoid lumps.
- Reduce the flame and cook for about 30 minutes, stirring occasionally, until the curry thickens and potatoes are cooked.
Serve:
- Serve hot with samak rice pulao or buckwheat–radish paratha.
5. Samak Rice Kheer
Ingredients:
- Samak rice – 1 bowl
- Milk – 3 bowls
- Sugar – ¼ bowl (or as per taste)
- Dry fruits: raisins, almonds, cashews (chopped) – as needed
Preparation Method:
Cook the kheer:
- In a pan, bring milk to a boil.
- Add samak rice to the boiling milk and cook on a simmer until the rice is soft and the kheer thickens.
- Stir occasionally to prevent sticking.
Sweeten and garnish:
- Add sugar and mix well.
- Garnish with chopped dry fruits (raisins, almonds, cashews).
Serve:
- Serve warm or chilled, as desired.
As Navratri lights up homes across the country, the flavours of Himachal bring with them a quiet strength and a comforting richness. These dishes, steeped in tradition yet full of freshness, speak of devotion expressed through food. They not only satisfy hunger but also embody a way of living that values purity, simplicity, and joy. In every spoonful lies the echo of the mountains, reminding us that festivals are not just celebrated, they are savoured.
Recipes courtesy:
Mrs Parveen Kumari
