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
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
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
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.
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
