Haryana \u2013 the north Indian state located near the northern end of Aravalli hills, surrounded by five states.<\/p>\n\n\n\n
It is well known as a cattle state and is the second-largest milk producer in India. Ghee and butter preparation has been an essential part of every household and so people use them liberally in everyday meals.<\/p>\n\n\n\n
Apart from dairy farming, agriculture is the major occupation with rice, pulses and lentils being the major crops cultivated. This state has heavily contributed to the Green Revolution in 1970 that made India self-sufficient in food production. <\/p>\n\n\n\n
This cuisine has an influence from neighbouring border states \u2013 Rajasthan, Punjab, Delhi, Uttar Pradesh and Himachal Pradesh. Vegetarian food is predominant compared to Chettinad<\/strong><\/a>, <\/strong>Awadhi<\/strong><\/a>, <\/strong>Kashmiri<\/strong><\/a> <\/strong>and Malabar cuisine<\/strong><\/a>.<\/p>\n\n\n\n Rice and roti are the staple items and the food is characterised by minimal use of spices and locally sourced fresh vegetables with an emphasis on fewer simple ingredients and minimal preparation process. <\/p>\n\n\n\n List of a few popular delicacies of Haryanvi cuisine:<\/strong><\/p>\n\n\n\n Chaach<\/strong>: Spiced yogurt drink<\/strong><\/a> perfect for cooling off during summer days. Unlike lassi from Punjabi cuisine, chaas is not rich and thick rather thin and light.<\/p>\n\n\n\n Kachri ki Sabzi: <\/strong>Kachri is a wild cucumber widely grown in Haryana and has a high vitamin C content that acts as a coolant on hot summer days. The curry made with this vegetable is usually served with roti<\/strong><\/a>. <\/p>\n\n\n\n Singri ki Sabzi: <\/strong>A ffabulous dish made of dried berries and beans. It is slightly different from Ker Sangri from Rajasthani cuisine<\/strong><\/a>.<\/p>\n\n\n\n Hara Dhania Cholia:<\/strong> Classic curry prepared with fresh green chickpeas, spices, onion and tomato. <\/p>\n\n\n\n Mixed<\/strong> Dal:<\/strong> Protein-rich lentil curry prepared with various lentils, essential spices<\/strong><\/a> and ghee (clarified butter).<\/p>\n\n\n\n Bathua Raita: <\/strong> Delicious yogurt dip made of fresh leafy green vegetable, yogurt and spices. Bathua is a leafy green grown in many parts of Northern India. <\/p>\n\n\n\n Kadhi Pakoda:<\/strong> Fried crispy gluten-free<\/strong><\/a> gram flour fritters simmered in a thick yogurt based gravy. It is slightly different from the Punjabi<\/strong><\/a> version. <\/p>\n\n\n\n Besan Masala Roti:<\/strong> A flatbread made of gram flour, spices and coriander. It is served with a simple curry or side dish.<\/p>\n\n\n\n Bajra Khichdi: <\/strong>A nutritious dish prepared with pearl millet<\/strong><\/a> and rice<\/strong><\/a>. <\/p>\n\n\n\n Alsi ki Pinni:<\/strong> Nutritious ladoos made of flaxseeds specifically made during winters.<\/p>\n\n\n\n Raabri:<\/strong> A traditional dessert<\/strong><\/a> prepared from milk, cardamom and sugar.<\/p>\n\n\n\n Meethe Chawal:<\/strong> Sweetened rice prepared with rice and sugar, flavoured with cardamom and saffron. Do like, share this post and let us know in the comments which Indian cuisine you want us to write about next.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Haryana \u2013 the north Indian state located near the northern end of Aravalli hills, surrounded by five states. It is well known as a cattle state and is the second-largest milk producer in India. Ghee and butter preparation has been an essential part of every household and so people use them liberally in everyday meals. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":""},"categories":[12],"tags":[],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t
Are you looking to expand your culinary horizons? Then check <\/strong>Kumaoni<\/strong><\/a>, Garhwali<\/strong><\/a>, Maharashtrian<\/strong><\/a>, Bhojpuri,<\/strong><\/a>Malnad<\/strong><\/a>, Andhra<\/strong><\/a>, Odia<\/strong><\/a>, Assamese,<\/strong><\/a>Malwa,<\/strong><\/a>Kathiyawadi cuisine<\/strong><\/a>s.<\/p>\n\n\n\n