what to eat in haryana

Ras ki Kheer or Ganne ke Ras ki Kheer is made without using any milk. It is a very known kheer in Haryana and West UP.As the Sugercane Juice itself contains sugar, we do not need to add any sugar while preparing the Ras ki Kheer. It is good to soak the rice in water for 15 minutes prior to use in the kheer.

Sattu Sahrbat is a popular beverage in northern part of india during hot summer days. Sattu Sahrbat cools down the bosy natural ways. Here is the complete recipe for sattu sharbat.

Pudian Chutney is mostly accompanied with samosa and other chats. In north indian states, many variations for pudina chutney is prepared i.e. hari chutney, pudina dhania chutney, pudina dahi chutney, pudina pyaz chutney etc. Pudina chutney is also loved in villages of india, where chutney roti is a favorite food for people. I present a very simple recipe pudina chutney recipe which I often follow to make pudina chutney.

Kachcha Aam chutney (Rw Mango Chutney) is very tasty chutney. It goes well with chapati. Raw Mango chutney is prepared during summer time as that is the season of the mangoes.

Chana dal sabzi is a new sabzi recipe for me. I got this recipe from a relative. It is often cooked in Haryana. Chana Dal sabzi is a dry sabzi. We can make it semi gravy too but the dry chana dal sabzi version is better then the semi gravy because if we add gravy to the chana dal, it does not remain chana dal sabzi any more, it becomes a regular chana dal dish.I washed and soaked chana dal in water for 2 hours for this sabzi recipe. We need to keep the chana dal soaked as we are not going to cook it in pressure cooker, instead it is cooked in a kadai. So softer the chana dal, less cooking time for the chana dal sabzi. I used regular spices like cumin seeds, turmeric powder, coriander powder, garam masala.. to make chana dal sabzi like any other sabzi.

In north india, we have many variations of kadhi as well i.e. punjabi kadhi, awadhi kadhi, sindhi kadhi, rajasthani kadhi and few variations include combination of vegetables in kadhi recipe. Pakora kadhi and boondi kadhi are also have a special place in every north indian kitchen.I often prepared kadhi with buttermilk, but now a days buttermilk is not easily available. The one available in market is a masala buttermilk which is not a good one to use in this recipe. Now a days i prepare kadhi using curd. The curd should be two days old and kept in refrigerator.

Aate ka halwa or wheat flour halwa is a traditional sweets from north indian cuisine. Aate ka halwa is a very quick and easy recipe to do. Adding shallow fried dry fruits like cashews and almonds enhance the taste of this dish.I made aate ka halwa using jaggery but the same can be prepared using sugar also. Taste differs if aate ka halwa is prepared using the sugar, but that is also a good recipe. Using jaggery to make the aate ka halwa is the traditional recipe. Preparing aate ka halwa takes 15 minutes at max.

Very easy and quick recipe is besan halwa. I have made besan halwa a lot, specially during winter. In my home, if someone will have cold, mom will prepare besan halwa and will add black peppercorn powder and white peppercorn powder. It works as a remedy for cold.

Matar ki chutney, a not so common chutney recipe but it is often prepared in haryanvi kitchens. People from Haryana are fond of chutneys. They try making chutney from different ingredients. During my stay in this state, i learnt few new recipes. Matar ki chutney wasa new recipe for me. I thought of posting this recipe as soon as i was back to work.

A super simple and super healthy chutney recipe which i tried at home and i kept it in haryanvi chutney recipes because i got an idea to prepare amla chutney after seeing the experiments done for chutneys in haryanvi kitchens.Amla chutney just turned very tastey. Infact you can use it in chats also.