Newsletter

Shimla & Manali

The chilly weather might make us crave warmth, but that doesn’t mean we have to stay bundled up indoors all season. Throughout the winter, with side dishes of art, culture, history and natural phenomena.

Located in fabulous destinations, these winter hotels and resorts are gems — they will warm your heart and fire up your sense of adventure visit https://www.orchidhotel.com/hotel-in-shimla/blog/the-ultimate-3-day-shimla-itinerary.html

Gastronomy of Himachal

The food of Himachal Pradesh is a perfect reflection of the region’s natural bounty. Rice, wheat, and dal form the staple foods, while the cuisine is rich with the use of locally grown vegetables, fresh herbs, and aromatic spices. Ghee, a key ingredient in Himachali cooking, adds richness and depth to the dishes, creating a balance of flavors that warm you from within.

Sidu is a traditional dish from the Himachal Pradesh region in northern India, particularly popular in the Kullu valley. It is a type of steamed bread that is commonly served as a part of the local cuisine. Here’s some information about the dish:

Are you carving Sidu? Here’s the recipe from our Chef

Ingredients

For the Filling

1/4 cup split Urad Dal (split black gram)
2-4 pieces Green Chili
1 inch Ginger, minced
1 tsp Cooking Oil
1 tsp Cumin Seeds (jeera)
1 small Onion, finely chopped
1 tsp Salt (adjust to taste)
1 tsp Turmeric Powder (haldi)
1 tsp Coriander Powder (or any spice you like)
2 cups Water (if making on a pan, refer notes)

For the Dough

2 cups Whole-wheat flour (Indian Chakki ka Atta) – or Refined Flour
1 tsp Sugar
1 tsp Instant Yeast
1/2 tsp Salt
1 Tbsp Oil or Ghee
1/2 cup Warm Water

Instructions

For the Filling – Basic Prep

Wash and soak the urad dal in water for 4-5 hours until the dal plumps up. Discard the water completely.
Add the Dal to a blender along with the chili, ginger, turmeric powder, salt and any other spices you want.
Without adding too much water, grind to a thick paste, and set aside.

For the Filling: Method 1 – Stovetop Cooking (on a Pan)

Heat a tsp of oil on a pan, add cumin seeds and let them splutter.
Then add onions and turmeric powder and saute until translucent.
Add the ground dal paste along with 2 cups of water. Mix well and bring to a boil.
Simmer the heat, cover the pan and cook on low heat for 10 minutes or until the dal is partially cooked through. You're looking for a thick mixture.
Once it's done, add chopped cilantro leaves (optional), and mix well.

For the Filling: Method 2 – Steaming

Mix onion and oil with the dal paste. Taste and adjust for seasoning.
Add to a steamer plate and steam for 10 minutes.
When cool, add the cilantro leaves, mix well and set aside.

For the Dough:

Mix together the flour, salt, sugar, instant yeast and warm ghee or oil.
Add the warm water and mix until the mixture comes together. Knead for 7-8 minutes until you have a smooth and soft dough.
Place in a large oiled bowl. Cover with a damp cloth or lid. Let it rest in a warm spot for 1-2 hours or until the mixture doubles or triples in volume.

Forming the Siddu:

Divide dough into equal portions, and roll into neat balls. You can make one large siddu, cut into pieces and serve for ease, or you can make smaller, individual sized portions too. You can also make it shaped like a bun or a calzone.
Divide the filling into portions and roll into balls too. This will ease the process of forming the buns.
To shape like a Bun: Roll the dough into a 1/2 inch thick circle. Place some of the filling in the middle. Bring the edges together to the center and seal. Then roll with your palm on the work surface to form a smooth bun.
To shape it like a Calzone: Roll the dough into a 1/2-inch thick circle. Place some of the filling on one side of the circle, leave some gap on the edge. Fold over the other half onto the half with the stuffing. Seal the edges. Make a patter with a fork if desired.

Cooking the Siddu:

If you have a steamer, place the formed siddu on it. Cover & rest for 20 minutes.
If you don’t have a steamer: Place the siddu on a plate lined with parchment paper. Bring some water to a boil in a pot, and place something on the bottom to raise the surface. Then place the plate with the siddu in the pan. This is a make-shift steamer for you. Close with a lid.
Steam for 8-10 minutes or until the dough is fully cooked through. Insert a knife or tooth pick into one siddu, and if it comes out clean, it is done.
Allow it to rest in the pan for 5 minutes. Then remove the siddu and store in an airtoght container.

Serving the Siddu:

Siddu has to be served warm. So even if you make this ahead of time, steam it for a couple of minutes to reheat before serving again.
Serve the Siddu with warm, liquidy Ghee or any chutney or condiment you like.