top of page

HARYANA 

Popular Dishes of Haryana

Bhutte ka Kees

​Imagine a rustic scene in Haryana, where a Bajra (pearl millet) roti is lovingly crafted and cooked to perfection. Its earthy aroma wafts through the air, promising a taste of tradition and comfort. Paired with homemade butter that melts into the warm folds of the roti, this combination is more than just a meal – it's a homage to the land's bounty. And to quench your thirst, there's lassi – a yogurt-based elixir that cools and refreshes, turning every sip into a moment of pure bliss.

Bhutte_Ka_Kees_Recipes_Savory_Corn_Pudding-4.jpg

Ingredients :

  • 2 cups grated corn (from fresh or frozen corn)

  • 1 cup milk

  • 2 tablespoons ghee or oil

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon coriander powder

  • Salt to taste

  • Chopped cilantro for garnishing

Steps To Follow:

  1. Heat ghee or oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.

  2. Add grated corn and sauté for a few minutes.

  3. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

  4. Pour in the milk and stir continuously to prevent lumps from forming.

  5. Cook the mixture on medium heat until the milk reduces and the corn mixture thickens.

  6. Garnish with chopped cilantro and serve Bhutte ka Kees hot.

Kachri ki Sabzi

Taste the tanginess of wild melon (kachri) seeds blended with spices and yogurt, and you'll experience the heartbeat of Haryana. This chutney isn't just a condiment; it's a burst of flavor that elevates every meal. As you enjoy it with your favorite dishes, you're connecting with the land's traditions and its deep-rooted love for bold, vibrant flavors.
 

Kachri_Fali_ki_SubjiWild_cucumber_and_beans_subji.jpg

Ingredients :

  • 4-5 kachri (wild cucumbers), peeled and sliced

  • 1 onion, finely chopped

  • 2-3 green chilies, chopped

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon amchur (dried mango powder)

  • Salt to taste

  • Ghee or oil for cooking

  • Chopped cilantro for garnishing

Steps To Follow:

  1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.

  2. Add chopped onion and green chilies. Sauté until the onions are golden brown.

  3. Add sliced kachri and sauté for a few minutes.

  4. Add turmeric powder, red chili powder, coriander powder, amchur, and salt. Mix well.

  5. Cover and cook on low heat until the kachri is tender.

  6. Garnish with chopped cilantro and serve Kachri ki Sabzi hot with roti or rice.

Bajra Khichdi

Bajra Khichdi, a symphony of health and comfort, embodies the essence of rural nourishment. The nutty richness of pearl millet grains entwines with earthy spices in a warm embrace. With every spoonful, you're transported to serene fields where traditions thrive, and each grain of this wholesome dish carries stories of sustenance and simplicity. Bajra Khichdi is nature's gift, a culinary journey that celebrates the connection between land and plate.

big_bajra_khichdi_(__rajasthani)-14192.jpg

Ingredients :

  • 1 cup bajra (pearl millet), soaked for a few hours

  • 1/2 cup moong dal (split green gram), soaked

  • 1 onion, finely chopped

  • 2-3 green chilies, chopped

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • Salt to taste

  • Ghee or oil for cooking

  • Water (as needed)

  • Chopped cilantro for garnishing

Steps To Follow:

  1. Drain the soaked bajra and moong dal.

  2. In a pressure cooker, heat ghee or oil. Add cumin seeds and let them splutter.

  3. Add chopped onion and green chilies. Sauté until the onions are golden brown.

  4. Add drained bajra and moong dal. Sauté for a few minutes.

  5. Add turmeric powder, red chili powder, and salt. Mix well.

  6. Add enough water (about 4 cups) and pressure cook for about 3-4 whistles or until the bajra and dal are cooked and soft.

  7. Garnish with chopped cilantro and serve Bajra Khichdi hot with ghee and yogurt.

Besan Masala Roti

​Masala Besan Roti, a culinary masterpiece, marries the earthiness of chickpea flour with a medley of aromatic spices. Each bite unravels a mosaic of flavors, as the hearty roti unveils the essence of traditional masalas. With every savory mouthful, you embark on a journey through Indian kitchens where staple ingredients are elevated to an art form, harmonizing tradition and innovation on the plate.

Ingredients :

  • 2 cups chickpea flour (besan)

  • 1 onion, finely chopped

  • 2-3 green chilies, finely chopped

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon cumin seeds

  • Salt to taste

  • Water (as needed)

  • Ghee or oil for cooking

Steps To Follow:

  1. In a mixing bowl, combine chickpea flour, chopped onion, chopped green chilies, red chili powder, turmeric powder, cumin seeds, and salt.

  2. Gradually add water to knead into a soft dough.

  3. Divide the dough into small balls. Roll out each ball into a flatbread using a rolling pin.

  4. Heat a tawa or griddle. Cook the roti on both sides using a little ghee or oil until golden brown spots appear.

  5. Serve Besan Masala Roti hot with yogurt, pickle, or chutney.

bottom of page