Exploring Traditional Recipes of Haryana: A Culinary Journey

Haryana is a state in northern India with a rich culinary tradition that features a variety of dishes primarily based on wheat, dairy, and seasonal vegetables. This article delves into some of the traditional recipes that define the Haryanvi cuisine.

Bajra Khichdi

Ingredients: 1 cup Bajra (pearl millet) 1/2 cup Moong Dal (split yellow lentils) 4 cups Water 2 tbsp Ghee Spices: Cumin seeds, Salt, Turmeric

Instructions: Rinse bajra and moong dal thoroughly. In a pressure cooker, heat ghee and add cumin seeds. Add bajra and moong dal and sauté for a few minutes. Add water, salt, and turmeric. Pressure cook for 3-4 whistles. Serve hot with ghee and pickles.

Kadhi Pakora

Ingredients for Kadhi: 2 cups Yogurt 1/4 cup Besan (gram flour) 2 cups Water Spices: Turmeric, Red chili powder, Cumin seeds, Salt Ingredients for Pakoras: 1 cup Besan 1 Onion, sliced 2 Green chilies Water - as needed Salt - to taste

Instructions: Mix yogurt, besan, water, and spices for kadhi. Whisk until smooth. In a pot, heat the mixture and bring to a boil, stirring continuously. For pakoras, mix besan, sliced onion, green chilies, water, and salt to make a batter. Deep fry small portions of the batter until golden brown. Add pakoras to the kadhi and simmer for 10-15 minutes. Serve with rice.

Churma

Ingredients: 2 cups Whole wheat flour 1/2 cup Ghee 1 cup Jaggery, grated 1/2 tsp Cardamom powder Nuts (optional) Cashews, almonds

Instructions: Make a dough with whole wheat flour and ghee. Shape into small balls. Steam or bake the balls until cooked. Once cooled, crumble the balls into a fine powder. Mix in jaggery, cardamom powder, and nuts. Serve as a sweet dish.

Bathua Raita

Ingredients: 1 cup blanched Bathua leaves (chenopodium) 2 cups Yogurt 1-2 finely chopped Green chilies Salt - to taste 1/2 tsp Roasted cumin powder

Instructions: Blend blanched bathua leaves with yogurt until smooth. Mix in chopped green chilies, salt, and roasted cumin powder. Chill and serve as a side dish.

Aloo Gobi

Ingredients: 2 cubed Potatoes 1 small floret Cauliflower 1 Onion, sliced 2 chopped Tomatoes Spices: Turmeric, Cumin seeds, Coriander powder, Garam masala, Salt

Instructions: Heat oil in a pan and add cumin seeds. Add sliced onions and sauté until golden. Add potatoes and cauliflower along with spices. Mix well. Add chopped tomatoes and cook until soft. Cover and cook until vegetables are tender. Serve with roti.

These recipes represent the heartiness and wholesomeness of Haryanvi cuisine, often emphasizing the use of locally available ingredients. Embark on a culinary journey by trying these traditional dishes and savor the flavors of the northern Indian state of Haryana.