Haryanvi Cuisine: Pakodi di Kadhi, Jeera Chawal, Mooli de Paranthe, Gajar da Achar, Aloo Raita, Besan Pinni and Chhas!
Look who is wandering into the wonderful state of Haryana today!
Yes! It's that time for my favorite RCI event again and this month we are going to tour and taste Haryana, which geographically surrounds Delhi (India's Capital) on three sides, forming the northern, western and southern borders. I am not from Haryana and what I gather from reading about this state from various online websites is that it's cuisine and culture are similar to Punjab. So I am trying to do my best here to bring you few dishes from that region, so bear with me if you think they are not very authentic Haryanvi! :)
Here is what WIKIPEDIA says about Haryana:
"The name Haryana means "The Abode of God" from Sanskrit. Hari (the Hindu God Vishnu) and ayana (home), although it may also refer to the lush green landscape of the state (from Sanskrit harit meaning green).
Chandigarh is the capital of Haryana and the state of Punjab as well. Haryana was the cradle of Indus Valley and Vedic Civilizations, both flourishing on the banks of the now lost Saraswati river. Haryana contributed heavily to the Green Revolution that made India self-sufficient in food production in the 1960s. The state of Haryana has the 3rd highest Per Capita income in the country. It is one of the leading industrialized states of India and is considered to be the current major hub for the information technology and automobile industries."
About Haryanvi cuisine:
"Haryanvi cuisine is like the people of Haryana, simple, robust. The 'Land of Rotis' is an apt title for Haryana as people are fond of eating different kinds of rotis. Haryana is well known for it's agriculture and cattle wealth, so there is a abundance of milk, butter, ghee, Lassi, Thandai, Buttermilk and vegetables, which are similar to Punjab." These infos are from a Haryana tourism website. Here is my RCI Punjab post.
Regional Cuisine of India aka RCI event is started by LakshmiK and this month EC of "Simple Indian Food" is guest hosting and she has chosen Haryana (vegetarian dishes) as the state for February. Thanks for hosting EC. With all those wonderful information about Haryana, let's celebrate and cook something Haryanvi, shall we? :)
(I had to get my "big gun" thali for this Haryanvi cuisine menu, smaller thali won't do! :D)
Besan (chickpea flour) Kadhi with Pakodi, Jeera (Cumin flavored) rice, Mooli (Radish) Paratha, Potato Raita, Carrot-ginger-garlic pickle, Besan Pinni and Chhas (a lightly spiced Buttermilk). Some salt sits in the middle of the thali and lemon slices and a green chilly just in case if you feel the urge to take a bite! :D
Let me type in how I made these first:
You see Kadhi Pakodi, Jeera Rice and Carrot pickle below, you enlarge this by clicking on the collage. Recipes follows.
Pakodi di Kadhi:
For making Kadhi:
1. Beat 1 cup fat free or light Sour cream with 3 cups of water and add 4 tbsp Besan (Chickpeas flour) with a whisk to avoid lumps. Add 1-2 sliced green chillies, 1 tsp or more salt, 1/4 tsp turmeric, 1/2 tsp chilli pd, 1/2 tsp garam masala, 1 tsp each of cumin seeds pd and Coriander seeds pd, 2 tsp ground ginger and keep stirring often, simmer gently until it bubbles and thickens slightly, may be for 1/2 to 1 hour. Do not heat on medium heat, sour cream might separate.
2. Add Besan pakodis, let them soak and simmer for a while and turn off the heat.
To make Besan Pakodis:
1. Mix 1 cup Besan, 1/2 cup minced onion, 1 potato peeled and chopped fine, 1/2" ginger grated, 1/2 tsp dry chilli flakes, salt, 1/2 tsp garam masala, 1/4 tsp of baking pd, 1/4 tsp ajwain and add enough water to make a thick batter.
2. Deep fry small balls of these batter until golden and add to the above Kadhi.
Seasoning for Kadhi:
Heat 2 tsp ghee+1 tsp oil, add 1 tsp cumin seeds and 2 dry chillies. When they splutter, add to the Kadhi and mix.
This is an easy ghee and cumin flavored rice to make for Kadhi, of course you can also serve Kadhi with plain rice.
1. Cook 2 cups of Basmati or long grain rice with 3 1/2 cups water, 1 tsp oil or ghee and pinch of salt or as you cook rice usually. Cool the rice a bit.
2. Heat 1-2 tbsp ghee, add 1 bay leaf and 1 tsp cumin seeds. When they are slightly golden, add to the cooked rice and mix well.
Freshly made Carrot pickle lasts in the fridge about a week. You can also add pickle masala like SWAD brand if you have it or you can add freshly ground spices. I added some garlic and ginger slices to this too, tastes great with Mooli parathas.
Here it is:
1. Dry fry 2 tbsp reddish Mustard seeds, 1 tbsp (or 1/2 tbsp, if you don't like it too bitter) Fenugreek seeds and 2-4 (or more for spicy) dry red chillies and pound these coarsely. Keep aside.
2. Take 1 large Carrot, wash, dry, cut into 2" sticks, 1 tsp paprika for color, slice 3 garlic and 2" ginger, mix with 2-4 tbsp Lemon juice and enough salt.
3. Add ground pickle masala to Carrot etc and mix well. Tempering the pickle is optional, I didn't do it. Adjust the spices and salt, keep it in the fridge. You can use it immediately.
Alrighty, second batch now!
This part has Aloo raita, Mooli (Radish stuffed ) Paratha, Besan Pinni (a delicious dessert like Burfi) and Chhas, a lightly spiced Buttermilk to wash it all down, Haryanvi style! :)
Mooli de Paranthe:
1. Thickly grate Daikon or white Radish until you get about 2 cups or so, sprinkle some salt and let it rest for a while to draw out the water. Squeeze out the water to get dry Radish.
2. Mix with a bit of chilli pd or minced green chilles, tsp of grated ginger, few pinches of turmeric, 1/2 tsp cumin pd, enough salt, little Amchoor (Mango pd), 1 tsp besan or cornstarch to make it all come together.Divide into equal sized portions.
Paratha: Mix 2 cups wheat flour (Atta), salt, 2 tbsp oil or veg shortening, 1/2 tsp of baking powder(optional but makes it very flaky) and enough water to make a firm dough, make into equal sized balls and let it rest for an hour or so.
To make Mooli stuffed Parathas;
Roll out dough to 4" circle, place a Mooli stuffing, cover and carefully roll out to 5-6" circles and roast on Tava with a bit of oil until both sides are golden. Check this "Aloo parathas" post to see step by step photos of stuffing.
1. Boil 1 or 2 Potatoes, peel and cube them, keep aside to cool them.
2. Beat 1 cup of plain thick yogurt, add salt, pepper, cumin seeds powder, pinch of Kala Namak, pinches of Chaat masala and few chopped mint and coriander leaves. Add Potato cubes and mix to chiil and serve.
A typical Haryanvi dessert, we loved these. Tastes like Besan Laddoos we always make at home but better with Pistachios and easy to make too. They say that Pinni is the way they make these sweets squeezed in the fist of your palm. I made few of both shapes.
Here is how:
1. Sift 1/2 cup Besan well to avoid lumps.
2. Heat a non-stick pan with 2 tbsp ghee and add besan to it on low heat and keep stirring until it's roasted or until you smell the aroma. Do not burn it.
3. Add 1/2 cup powdered Sugar,1/4 tsp Saffron, 1 tsp ground cardamom, 1 tbsp toasted chopped Pistachios, mix everything very well and cook for 2 mins or until sugar is incorporated.
4. Take off the heat, add 1 or 2 tbsp of milk to it just until it's little wet but liquidy. Just enough milk so you should be able to pick up the dough and make shapes with your hand.
5. Traditionally, you take a lump of Besan mix, squeeze it gently to make a fist in your plam to get the finger prints on it like Gujarati Muthias. I made some of those until my palms started to get red and then put some in a small cup and inverted them to make the other shape.
6. Cover to keep. This recipe makes about 7-8 small pieces which is enough for us.
Finally, a Chhas:
A simple but tasty Buttermilk drink to accompany these thali dishes, somewhat like south Indian spiced buttermilk but lot less spicy! Here is my very tasty Karnataka style Majjige!
To make Chhas:
1. Beat 2-3 cups of thin Buttermilk with salt, taosted and ground cumin seeds powder, coarse pepper pd well until frothy. Few chopped mint and Cilantro on top to garnish and flavor would complete the picture! Serve with Lemon slices.
One more look without the Chhas there. This thali was delicious!! Enjoy and have a great weekend!!!
Tried and tasted dishes from other blogs:
Thanks to all of you for posting these yummy dishes! :)
Potato Muruku, from Vijaya.
Zucchini chutney, from Laavanya. (Added 1" ginger and 1 garlic to grind and tempered with mustard seeds)
Crowder peas Usal, from Meera. (Made this with some gravy to go with soft Idlis!)
Kollu Pongal, from Jayasree.
Thank you Yasmeen for "You are a sweetheart" award, photo is in the side bar. I think you are the SWEETEST gal! :)
Book I am currently reading is:
"Q and A" by Vikas swarup, which is available at Amazon. He is a Indian diplomat serving in South Africa, the book says. This is also his first novel which is converted in to 34 languages so far! This is THE book which inspired the movie "Slumdog Millionaire".
The main character here in this book is a waiter in Mumbai who won a billion rupees in a contest and his name is Ram Mohammad Thomas!! When they arrest him, police mocks him "What kind of name is that? Your mother couldn't decide who your father is?"
Intriguing enough for ya? I am still reading it, has 12 chapters which takes to every question of that contest and his life experiences in every stage and it's very enjoyable, much more interesting than the movie! :))
Have a wonderful Shivaratri celebration on the 23rd, see you all next week with what I made for Shivaratri, a smaller thali than this for sure! No fasting in my house for any reason! ;D