what to eat in himachal pradesh

Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.

Barfi is a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios). The name is derived from the Persian word Barf which means snow, since Barfi is similar to ice/snow in appearance, this is why it is served cold. Barfi is often flavored with fruit (such as mango or coconut) or nuts (such as cashew and pistachio) and spices such as cardamom or rose water. They are sometimes coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.

Kalakand, or qalaqand or is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese

Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine, Nepali cuisine and Bangladeshi cuisine. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as Badushah.Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.

Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as khoya in Pakistan and India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148

Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. Origin of Peda may be credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best. Simultaneously, another origin, practice of Peda making, some unique varieties, and spread of this tradition may be attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitana and Bhavnagar as well. Tradition and practice of Peda making can be traced back to late 1800s in Sihor while it picking up momentum in 20th century. Along with Rajkot and Bhavnagar now, there are several distinct varieties of Peda, originating from different centres of Saurashtra (region). In Gujarat, Pedas are called and pronounced as Penda

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the worlds human population, especially in Asia. It is the grain with the second-highest worldwide production, after corn, according to data for Oryza sativa with small wind pollinated flowers Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (Maida) leavened with yeast.

Khatta literally means sour and that is really what this dish is all about. Its a scrumptiously sour gravy which is made of amchur powder which is basically a spice made by pulverizing dried green mangos. The way I like making khatta is with fried besan ka boondis (fried chick pea flour balls) but this can be substituted with regular chickpeas too. You can make your own the boondi or buy it. A good brand of Boondi is Haldirams and is available at any Indian grocery store.

There is nothing more comforting or delicious than a nice simmering cup of kali dal. I cant remember a single Diwali , our Indian festival of lights, that has gone by in our house when we havent made Kali dal. There are so many ways to make this dish but I really love the way we make it in my mothers kitchen! We dont put any of the butter and cream that makes this dal so heavy