HARYANA FOOD

ACTUALLY ALL THE NORTH INDIA IS OVER LOADED WITH PUNJABI CUISINE ON THE NAME OF NORTH INDIAN FOOD BUT EVERY STATE HAS SPECIAL TRADITIONAL FOOD..HERE WE COME WITH HARYANA....

1---Bhura Roti-Ghee/ Ghee Goor and Roti – Crumbled Roti Sweetened with Jaggery

Ingredients

3 home made rotis or 3 wholewheat tortillas (see tips)

2 1/2 tablespoons ghee

3 tablespoons goor (jaggery or palm sugar – see tips), plus more if you like it sweeter

3 tablespoons ground almonds

couple of strands of saffron

a large pinch of ground ginger

To Make

Reheat the rotis or wholewheat tortillas, if using, in a toaster oven for a minute on the lowest setting.  Or heat on a hot griddle for a minute each, turning over half way.  Tear into small pieces and place in a large shallow bowl.

Scatter on the ground almonds and dot with goor or palm sugar, if using.

Heat the ghee over medium high heat till hot but not burning hot.  Gently drizzle over the mountain of roti, goor and almonds.  There is something therapeutic about this, so take your time.

Crumble the saffron in your palm and sprinkle over the mixture.  Dust on the ground ginger and, with not so nimble fingers, gently knead the ingredients so that they meld into each other.  This is an act of love so try not to be in a rush.

The mixture should be warm.  If it has cooled a bit, simply toss into a frying pan and heat gently.  Tumble the ghee, goor and roti into a bowl and serve immediately.
NOW HARYANA THALI
MENU
 Bajra aloo roti

Kachri Ki sabzi

Methi Gajar Ki sabzi

Hara Dhania Cholia

Mixed dal

Kadhi ( without pakoda)

Mithe Chawal

Alsi ki Pinni

Kachi Lassi

Hayanvi Thali Menu

Bajra aloo roti

Kachri Ki sabzi

Methi Gajar Ki sabzi

Hara Dhania Cholia

Mixed dal

Kadhi ( without pakoda)

Mithe Chawal

Alsi ki Pinni

Kachi Lassi

Bajra aloo roti

Ingredients 

1 1/2 cup Bajra flour

1/2 cup Mashed potato

2 tbsp Onion ( Finely chopped)

1 tsp Ginger green chilli paste

1/4 tsp Garam Masala 

Chopped Corainder leaves - For garnish

Method

• In bowl combine all the ingredients to a soft dough add some warm water if needed.
• Divide the dough to eqal parts and roll them to a circle.
• Place the rolled roti on a hot tawa and cook it from both sides.
• Serve hot with sabzi.

Kachri Ki sabzi

Ingredients

Sane or Kachri -1 

Red chilli pd - 1/2 tsp

Turmeric pd - 1/4 tsp

Coriander pd - 1 tsp

Oil - 1 tbsp

Cumin seeds - 1/4 tsp 

Mustard seeds - 1/4 tsp

Salt to taste

Method

• Heat Oil in a pan and add mustard and cumin seeds.
• After they splutter , add red chilli pd , turmeric pd, coriander pd, cumin pd and saute .
• Immediately add the chopped Kachri and saute them till they are half done, don't make it too mushy.
• This takes very less time to cook and needs only 5 - 10 mins to make.

Methi Gajar Ki sabzi

Ingredients

Carrot - 1 cup ( chopped)

Methi/ Fenugreek leaves - 1 cup ( Chopped)

Turmeric pd - 1/4 tsp

Red chilli pd - 1/2 tsp

Oil - 3 tsp

Cumin seeds - 1/4 tsp

salt to taste

Method

• Heat oil in a pan , add cumin seeds and let them splutter.
• Add the chopped carrots , turmeric pd and saute till the carrots are half done.
• Then add fenugreek leaves and saute.
• Add red chilli pd , salt to taste and mix them well.
• Once all the ingredients are combined well cook for 5mins and serve them hot as a side.

Hara Dhania Cholia

Ingredients

Cholia - 1 cup ( I used frozen) 

Coriander leaves / Dhania - 1 cup

Onion - 1 medium ( chopped )

Tomato - 1 No ( Chopped)

Red chilli pd - 1/2 tsp

Coriander pd - 1 tsp

Cumin pd - 1/2 tsp

Turmeric pd - 1/4 tsp

Cumin seeds - 1/4 tsp

Oil - 1 tbsp

Method

• Heat oil in pan add cumin seeds and let them splutter.
• Add onions and saute thethem till translucent.
• Then add chopped tomato and saute them till mushy.
• Add red chilli pd, Turmeric pd, Coriander pd, Cumin pd and saute the masala .
• Add the cholia and mix them well.
• Add a little water and cook them till they are done.
• Add chopped coriander after cholia is cooked and mix them well.
• Simmer and cook the curry till theoil seperates on top of the gravy.
• Serve the hot with Indian breads.

Mixed dal

Ingredients

2 tbsp Rajma ( Soaked rajma )

2 tbsp Green Moong dal

2 tbsp Whole split black gram dal

2 tbsp Yellow Moong dal

1 tbsp oil

1/4 tsp Cumin seeds

1/2 tsp Red chilli pd

1/2 tsp Cumin pd

1/2 tsp Corinder pd

1/4 tsp Garam masala

Salt to taste

Method 

• Pressure cook Rajma, yellow and green moong dal, Black gram dal with enough water for 3 whistles.
• Mash them a bit with ladle once done.
• Heat oil in a pan , add cumin seeds .
• Once they splutter add red chilli pd , Cumin pd, coriander pd, garam masala and some water.
• Add the cooked dal to this and Boil it, make it a littlethi by adding water.
• Add salt to taste and boil them for few minutes.
• Serve them hot with rice.

Kadhi ( without pakoda)

Ingredients

1 cup Yogurt/ Curd 
2 tbsp Besan / bengal gram flour
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tbsp Chopped coriander leaves
1/4 tsp Turmeric pd
1/2 tsp Red chilli pd  ( adjust to your taste)
2 Nos Green chillies
1 tbsp Ghee
1 sprig Curry leaves
salt to taste

Method 

• In a bowl add curd 1 cup of water , salt turmeric, Besan and churn it well .Keep it aside.
• In a sauce pan heat ghee after they melt add mustard , cumin seeds and wait until they crackle.
• Add red chilli pd, curry leaves, green chilli  and mix them well.
• Now pour in the churned butter milk or curd mixture and simmer the flame .
• Let them boil till the raw smell of the besan goes of.
• Use a non stick pan so that it will avoing the curd mixture to stick to the bottom .
• Keep on stiring occasionally and Boil them well.
• Once the raw smell from besan goes of and the kadhi become a bit thick switch of the flame and garnish with coriander leaves.

Mithe Chawal

Ingredients

1 tbsp Ghee

1/4 cup  Basmati rice ( soak in water for 15 mins and then drain the water

3 tbsp Sugar

Almond silver for garnish

saffron strands few

Cardamom a pinch

Method 

• Heat ghee in a pan and add the soaked rice .
• Saute for few seconds and then add 1/4 cup  + 2 tbsp of water .
• Simmer and cook the rice till half done.
• Add sugar , saffron strands and cardamom pd.
• Cook till the water evaporates and the rice becomes fluffy.
• Garnish them with almond slivers and serve hot.

Alsi ki Pinni

Ingredients

Alsi / Lin seed - 1/4 cup

Whole wheat flour - 1/4 cup

Ghee - 1/4 cup

Sugar - 1/4 cup

Nuts if needed crushed

Gond / Edible gums- 1 tsp

Cardamom pd - A pinch

Method 

• Heat 1 tbsp ghee in a pan and roast the lin seeds till all the seeds pops .
• Transfer this to a blender cool them completely and then grind them to a powder.
• Add 1 tbsp ghee in a pan again and roast the whole wheat flour till it changes it to a light red color.
• Transfer this to a bowl, Heat 1 tbsp of ghee and roast the gond / edible gums till the swell well.
• Now After the gond is swollong tranfer it to a plate an crush them to a powder with the help of rolling pin.
• Mix linseed pd , whole wheat flour and gond pd welland keep it aside
• Heat sugar and 2 tbsp water and bring to a sticky consitency.
• Mix the sugar syrup with the powdered mixture , also add cardamom pd and nuts if adding any  and mix them well.
• Form equal size balls when the mixture is still warm.
• Store it in air tight container and enjoy them in winter.

Kachi Lassi

Ingredients

1 cup Milk

1/2 cup chilled water

2 tbsp Rose syrup

1 tsp Sugar

Ice Cubes

Method 

Mix all the ingredients and serve them chilled with some ice cub

NOW WE WILL DISCOVER INDIA THROUGH special native cuisines

KASHMIRI WAZWAN
Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri Muslim culture and identity. Almost all the dishes are meat-based using lamb or chicken. It is popular throughout Kashmir, besides being served in India at major hotels and restaurants. Wazwan is also served internationally at Kashmiri food festivals and reunions

In the Kashmiri language, waz means a 'cook' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a vaste waze. Guests are seated in groups of four and share the meal out of a large copper platter called the traem. For Kashmiri Muslims, the meal begins with invoking the name of Allah and a ritual washing of hands in a basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma (chicken or mutton flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabak maaz (twice-cooked lamb ribs, initially braised with ground spices and milk, then browned in butter), one safed kokur (chicken with white sauce), one zafran kokur (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. All the items ranging to about 20 items, are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with alkanna tinctoria), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with cilantro leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The meal ends with the gushtaba. Nowadays the number of dishes has reached 40

List of main dishes
Maithi maaz
Rista (meatballs in a fiery red gravy)
Lahabi Kabab or Moachi Kabab (flattened mutton kababs cooked in yogurt)
Waza Kokur (two halves or two full chicken cooked whole)
Daeni Phoul (mutton dish)
Doudha Ras (mutton cooked in sweet milk gravy)
Rogan Josh (tender lamb cooked with Kashmiri spices)
Tabak Maaz (ribs of lamb simmered in yogurt till tender, then fried, can be served as a snack/side-dish)
Daniwal Korma (a mutton curry with lots of coriander)
Waza Palak (green spinach cooked with small pounced mutton balls known as Paliki Riste)
Aab Gosh (lamb cooked in milk curry)
Marchwangan Korma (an extremely spicy lamb preparation)
Kabab (minced meat roasted on skewers over hot coals)
Gushtaba (this is a velvety textured meatball in white yogurt gravy,a specialty)
Yakh'n (delicately spiced yogurt curry)
Ruwangan Chhaman (cheese squares with Tomato gravy)
Dum Aelva (potatoes cooked in yogurt gravy)
Muji Chetintin (a sharp radish and walnut chutney)
Phirni (a milk pudding thickened with semolina or ground rice, flavord with cardamom and optionally saffron, and set in individual bowls/cups with slivered nuts and varq-silver leaf)

THE SPIRIT OF THE FOOD IS THAT HOW IT  HAS BEEN SERVED .TAKE A LOOK

AND NOW LOOK THE PREPARATION 

What is food?

We should know that "what is the definition" of food from various research sources -

1- Edible or potable substance (usually of animal or plant origin), consisting of nourishing and nutritive components such as carbohydrates, fats, proteins, essential mineral and vitamins, which (when ingested and assimilated through digestion) sustains life, generates energy, and provides growth, maintenance, and health of the body.
2.Any nutritious substance that people or animals eat or drink or  plants absorb in order to maintain life and growth

There are some pictures about food from almost everyone prospective