what to eat in haryana

Puda is very close to pancake from western cuisine. Puda is made by deep frying and tawa frying. In my home, Puda is done once a month for sure on Amavasya particularly. I do not know the reason but mom is used to do it and that is why everybody waits for that particular day to come to have these puda. It is cooked in breakfast.Puda is very popular on other festivals, but on other festivals it is deep fried just like pakodas. This puda is tawa fried and really easy and quick to do. In the authentic recipe, there is on baking powder added but I prefer to add the baking powder to make puda crispy. I add shallow fried dry fruits in the batter to make pudas but that also is optional. Also Puda can be made using sugar. For 1 cup of Wheat flour, 1/4 cup of sugar should be added. Here is the complete quick recipe to make the Indian sweet pancake or Puda.

Bajra (Millet) Khichdi is the food of dry areas where millet is grown. Millet Khichdi or Bajra Khichd is popular in Rajasthan and Haryana specially during winter. Both follow almost same recipe to make Bajra Khichdi.

Lapsi is a sweet dish which is made of broken wheat (Wheat dalia). Traditional, lapsi is cooked with jaggery but now a days, sugar is often used to make lapsi. The taste differs a lot and me and family like the jaggery lapsi than the sugar lapsi.Lapsi is popular in West UP, Haryana, Rajasthan and Gujarat. Gujarati Lapsi is a little different then this Lapsi recipe. Lapsi is cooked only with three basic ingredients Broken wheat, jaggery and ghee. Yes, water is added also. We can add dry fruits also in it. I prefer to dissolve the jaggery or sugar before using them in the recipe. Few people use them directly.

Mooli (Radish) Bhurji is a routine mooli (radish) and its leaf dish. It is a dry dish and in winter, it is cooked often. This dish is mostly cooked in Haryana, West UP and Punjab.I have seen that in north Indian states, radish (mooli) is sold with the leaf whereas in southern states of India, it is sold without leaf. During winter, there is lot of radish in north states and thats why we make mooli paratha, mooli bhuri or mooli leaf chutney during winter. Mooli leaf chutney is very famous in Uttrakhand. It is served with Ram Ladoo. Well, it is going very far now, Ram Ladoo is a very tasty and healthy dish and I am having that on my list to publish later.

Gawar or gavar or gwar sabzi can be made with or without potato. Often it is made with potatoes. It is a very simple and a routine seasonal dry side dish in north. Here is the simple recipe to make gawar fali sabzi.

Hare Chane ki Sabzi or Choliye ki sabzi is cooked during winter time as that time hare chane is easily availble. Hare Chane ki sabzi can be cooked with potatoes. THere can be many variations to make hare chane ki sabzi. This recipe is just one of them.

Raw mango is used for chutneys and sometimes to make sabzi as well. During summer, mom is used to make the khatta meetha rw mango gravy sabzi which is mostly done in the villages of west UP and Haryana. That is why I will list this raw mango sabzi in both UP and Haryana Cuisines.

Palak Sag is a very common green, qhich is often cooked in our kitchens. This palak sag recipe is a very different and very new to me as I never saw this palak recipe in my home.I first time got to know about it it from my mom in law. She is born and brought up in Haryana and she makes very authentic Haryana food. Yes, Haryana has its own delicasies. Haryana cuisine is not much published and it is often taken as the sister state of Punjab but Punjabi and Haryanvi cuisine are different.

We all must have tasted Dosa with Chutney. The chutney which is served with dosa is a garlic dosa chutney. This garlic chutney is a popular garlic chutney, but, there is one variation of garlic chutney which is prepared a lot in Haryana. The garlic chutney which is prepared in Haryana and in some parts of Uttar Pradesh consists of lot of red chili and that makes it simply a fiery dish. This garlic chutney is very simple and just made using 4 simple ingredients.

The crispy Carrot pickle, thinking about it and can get taste of it in mouth. Mom is used to make carrot pickle every 15 - 20 days during winter as we all loved this pickle and would prefer to have it in every meal.Carrot Pickle is not like mango pickle or lemon pickle which take too many days to get ready. Carrot pickle can be consumed after 3rd day of its preparation as it really takes very small time to get ready.