From Siddu To Chainsoo: 4 Must-Try Pahadi Delicacies For Winter
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India is a treasure of diverse culture and cuisines and every region in the country has their own specialty. Each of the cuisine has unique and delectable dishes for every occasion and season. As the winter is approaching the warm delicacies have already started becoming part of our daily meals. From makke di roti and sarson ka saag from Punjab to gushtaba of Kashmir, the season to indulge into these traditional delicacies has come. And I feel everyone including me is eagerly waiting for the winter-special gajar ka halwa. These winter foods are not only delicious in taste but also help in keeping our body warm and when we are talking about winter how can anyone miss the cuisine of hills.  

The pahadi food belongs to the mountainous regions of Himachal, Uttarakhand, and the surrounding Himalayan areas where the cold weather is prevalent most of the time. The food in these regions is made in such a way that it helps in fighting against the harsh climate. Pahadi food is usually simple and mostly uses local spices and seasonal ingredients to add flavour. 

Here are four delectable pahadi recipes that you must try during this winter: 

1. Siddu 

It is a steamed bun of Himachal Pradesh that is mostly enjoyed during winter with a hot cup of tea. It is made with a mixture of wheat and yeast that is stuffed with variety of savoury and sweet fillings. It is traditionally eaten with desi ghee, dal or green chutney.  

2. Chamba Fish Fry 

As the name suggests, this fish      fry comes from the Chamba valley of Himachal Pradesh. It is prepared by coating fresh water fish with a paste made of ginger, garlic, green chillies and coriander leaves. Then it is deep fried until golden brown and served with chukh, a traditional chutney made of dry red chillies.

3. Chana Madra 

This lip-smacking chickpea recipe is a signature dish of Himachal Pradesh that is cooked in yogurt-based gravy. It is a slow-cooked recipe that is prepared along with spices like cardamom, cloves and cumin. Chana Madra is mostly prepared on a traditional function called Dhaam and is best served with steamed rice. 

4. Chainsoo 

It is a popular dal from the Garhwal region of Uttarakhand that is prepared using black gram (urad dal). It is made by roasting and grinding dal, then cooking it with the spices like ginger-garlic and garam masala. This protein-rich dal is commonly prepared in the households during winter and is usually eaten with rice. 

So, try these dishes and enjoy winter.