It’s great when you try some new recipe and it turns out well. But when it doesn’t, you know what happens? You have to finish off an entire thali by yourself. And it’s almost a punishment.
After being used to either sweet stuff alone or spicy stuff alone, my taste buds have become stiff and doesn’t like the combination of two in a single dish. The combination of rice and sugar as a dry dish also didn’t suit my palate.
May be I didn’t prepare it the way it’s meant to be. I will really have to try the authentic version before I judge the dish :-).
But until then, I don’t think I will be making meetha rice again.
The good news is that madri and khatta were good. Both were easy to prepare. Khatta means sour. And this dish IS sour. It was a shock initially, but you learn to like it as you go. It tasted fantastic with curd rice (oh, come on! We have to have curd rice even if it is a Pahari thali :D).
Khatta is topped off with some boondi (ready made, of course) before serving.
Madra is a yogurt based dish. It’s prepared with chick peas usually. But the recipe I zeroed down finally had potatoes in it. Since I was preparing a chickpea based curry (with dates), I went ahead with the potato madra.
Like Kerala feast is called Sadya, Himachali feast food (for weddings and all) is called Dham. You can read a bit here in this link about Dham.
- Khatta : The dish lives up to its name. It’s really khatta (sour). This aamchur (dry mango powder) based curry is sprinkled with boondi and served
- Meetha Bhaat( recipe in the comments section) : This is a dessert. Rice cooked with sugar, milk and dry fruits.
- Himachali Madra : A yogurt based chickpea curry. The one I zeroed down was the potato version.
- Chhole Mithas Liye : Chickpea in a sweet date gravy. I personally didn’t like it.
- Plain rice