HARYANA – PoshanMaah – 28Days, 28 States

Haryanvi cuisine is like the people of Haryana – simple, earthy, and inextricably linked to the land. In Haryana, the emphasis is on food that is wholesome, fresh, and prepared with little or no fuss at all.

The ‘Land of Rotis’ is an apt title for Haryana, as people here are fond of eating different kinds of rotis here. Wheat rotis are common and so are bajre ki roti.
Haryana is well known for its cattle wealth and is home to the famous Murrah buffalo and the Haryana cow. No wonder there is an abundance of milk and milk products in Haryanvi cuisine. People make butter and ghee at home and use these liberally in their daily diet. Homemade fresh butter is called nooni or tindi ghee and is churned daily in most homes.
Buttermilk, chaaj is a favourite drink and is an instant cooler for summer. Lassi made from yogurt is another popular drink, almost a meal in itself. The Haryanvi’s love for lassi can be gauged from the fact that thandai, a sweet, milk-based drink is called kachi lassi in Haryana.

Singri ki Sabzi
Singri or ker sangri is a dried desert bean found in the state and is used to cook this mouth-watering sabzi. To prepare this vegetable, stir-fry beans are soaked overnight and then boiled in salt water for fifteen minutes. They are then cooked in a pan with a few spices like amchur (mango powder) and berries. Yoghurt might also be added to it.

Bathua Raita
Bathua Raita is a yoghurt recipe that is very refreshing and gives added benefits to health. Bathua or chenopodium leaves are antioxidants and are rich in many vitamins. To prepare this dish, ingredients like chopped bathua, cumin powder, red chilli powder, and salt are added to the yoghurt. Raita can be served along with almost all meals in Haryana.

Hara Dhania Choliya
Hara Dhania Choliya is an authentic dish of Haryana. Choliya or green channa is mixed with other vegetables like onion, carrots, and spices. The dish is a Sabzi and is had along with rice or roti.

Kadhi Pakora
Kadhi is gravy made from sour yoghurt and is thickened using gram flour. What makes the recipe unique in Haryana and Punjab is that the folks add fried pakoras (fritters) to the Kadhi making it the perfect Indian comfort food.

Bajara Khichri
Khichri is had almost throughout the country. However, what makes Haryana Khichri so popular is that instead of rice, Bajara is used. For preparing bajara khichri, bajara is soaked overnight. Then Moong daal and bajara are washed together and cooked in a pressure cooker along with spices. We all know that bajara is very good for health as it is a hardy crop (grows even in harsh conditions and is easily found). Thus this recipe is recommended to all, especially to those who do not wish to have rice.

Haryana cuisine has a unique fragrance of mother earth, which makes Haryanvi cuisine a must to try the food. Try the cuisine of Haryana whenever you visit Haryana.