Haryana Cuisine

Haryana’s cuisine is a direct reflection of its population,
simple and to the point, with a low tolerance for nonsense,
try these authentic cuisine items,
which have a simple preparation,
with almost zero compromise on taste,
it is high time that you start experimenting.

Here is a list your can start from, with a set of instructions, These five hundred words is all that you would want to start cooking.

1) Methi Gajar 

To make this dish we need one cup full of Carrots, finely chopped fenugreek leaves, one tablespoon of oil, one teaspoon of cumin seeds, two tablespoons of finely chopped garlic, ginger-green chili paste, two roughly chopped onions, salt to taste, half teaspoon of sugar, one tablespoon of coriander, one teaspoon of cumin, juice squeezed out of half a lemon.

First step is to heat the oil in a non-stick pan, add cumin seeds, garlic and sauté, till the dish turns brown in color. Add onions and sauté further till them onions turn translucent. Add carrots and mix the dish well. Cook for around five to seven minutes, add ginger-green chilli paste in sauté for 2 minutes. Add salt, fenugreek leaves and mix them well. Add turmeric powder, coriander powder and cumin powder, and make sure you mix them well. Cook till the fenugreek leaves and carrots are adequately fried. After which, you are supposed to add lemon juice and mix the dish well. Reduce heat and cook for a minute. Transfer the dish to a serving bowl and serve immediately.

2) Bathua raita 

To make this dish we need one twenty-five grams of bathua, two fifty grams of curd, one thrids of a small spoon of salt, finely chopped green chili, one pinch of asafoetida, half spoon of cumin seed, one small spoon of refined oil or butter.

The cook is supposed to clean the bathua and wash the thing in fresh water. Put the bathua along with a small bowl of water covered in an utensil, while we let the dish boil for almost six to seven minutes, after which the leaves turn soft. Disable the burner. Cool the bathua and grind it in a grinder.

Take out the curd in a bowl. Mix grinded bathua, salt, and green chili with the curd. Put the butter on a pan and heat it. Place the asafetida and cumin seeds in the pan. Once they are done frying, put them in the curd. Garnish the raita with coriander.

The delicious Bathua Raita is now ready to serve and eat along with roti, rice, naan or paratha.

3) Bajra aloo roti

To make this dish we need two cups of black millet flour, three quarters of a boiled cup, peeled and mashed potatoes, a quarter cup of finely chopped onions, a quarter cup of chopped coriander, two tablespoons of green chili paste, one tablespoon of dried mango powder, half a tablespoon of dried mango powder, half tablespoon of garam masala, salt as per specified requirements, black millet flour for rolling, two tablespoons of ghee for cooking.

Combine all the ingredients in a bowl and create a soft dough, using warm water. Divide the dough into eight congruous partitions and roll out each portion into a 150 mm. Diameter circle using Bajra flour. Heat the non-stick tava and cook each roti, using a quarter tablespoon of ghee, till it turns golden brown in color.

Ready to try out some of these authentic cuisine items? Send us a picture of your most famous preparation, and we shall send a voucher which will give you and your loved one a free lunch buffet.