Desi Fiesta

Haryanvi Thali |Simple Haryanvi Lunch Thali

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haryana cuisine

Today’s Thali is from haryana and am glad to bring it for my readers. Haryanvi cuisines are called for its simplicity as there is only 2 meal a day followed in the rural areas there.Mainly the farmers take only two meal a day skip breakfast and go straight to lunch which will have varieties of rotis made with bajra/Buckwheat/gram flour with some salt  green chillies. The evening meal is generally some kind of one pot meal being prepared like khiciri of bajra,moon or rice.

In urban areas the breakfast is a must for working people .Now a days they mostly make use of wheat flour for breads but earlier the used to make rotis with bejhar which is a mixture of barley and gram flour.  The afternoon meal in urban are made simple but the dinner menu may have some choices and options.”The land of Roti” as it is called so there is varieties of bread varieties been enjoyed by the people here . Here as the butter/ ghee, yogurt are always home made and which makes the variety of dishes very scrumptious here. Buttermilk, lassi, tea and the common beverages had and they have this special thadai called Kachi lassi which is made with milk. The popular dishes here are raabri, Bajara khchiri , teet achar,Mixed dal, Singri ki sabzi, Kachri Ki sabzi, Hara dhania Cholia,Bathua raita, Besan masala roti, Bajra aloo roti, kheer and malpuas.

Here i have made some well known recipes to me as harayan is neighbour to rajasthan , punjab and uttarakhand their cuisine is influenced by all the neighboring state too. When I first saw Kachiri ki sabzi I just Pinged my mom for recipe then she said its nothing but making are normal sabzi. Kachiri / Sane as it is called is a type gourd which is very popularly used in rajasthan , Uttarkhand and harayna .We rajasthani’s also make chutney out of them. You can read this post here for more details on this gourd or melon. Bajra atta roti is also one of the popular bread served in dhabas here and they  are accompanied with some saag .Cholia/ Green channa is very popular in winter here and so this veggie is seasonal and can be found only in winter. Even punjabi use this channa for making curries. Pinni is nothing but ladoo which is made with besan and also lin seeds/ Alsi seeds. So here is a simple Haryanvi Lunch Thali for today. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39

Haryana recipes
Haryana Food

Haryana cuisine

Hayanvi Thali Menu

Bajra aloo roti
Kachri Ki sabzi
Methi Gajar Ki sabzi
Hara Dhania Cholia
Mixed dal
Kadhi ( without pakoda)
Mithe Chawal
Alsi ki Pinni
Kachi Lassi
Bajra aloo roti


Ingredients 

1 1/2 cup Bajra flour
1/2 cup Mashed potato
2 tbsp Onion ( Finely chopped)
1 tsp Ginger green chilli paste
1/4 tsp Garam Masala 
Chopped Corainder leaves – For garnish
Method
  • In bowl combine all the ingredients to a soft dough add some warm water if needed.
  • Divide the dough to eqal parts and roll them to a circle.
  • Place the rolled roti on a hot tawa and cook it from both sides.
  • Serve hot with sabzi.

Kachri Ki sabzi


Ingredients

Sane or Kachri -1 
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Oil – 1 tbsp
Cumin seeds – 1/4 tsp 
Mustard seeds – 1/4 tsp
Salt to taste
Method
  • Heat Oil in a pan and add mustard and cumin seeds.
  • After they splutter , add red chilli pd , turmeric pd, coriander pd, cumin pd and saute .
  • Immediately add the chopped Kachri and saute them till they are half done, don’t make it too mushy.
  • This takes very less time to cook and needs only 5 – 10 mins to make.

Methi Gajar Ki sabzi


Ingredients

Carrot – 1 cup ( chopped)
Methi/ Fenugreek leaves – 1 cup ( Chopped)
Turmeric pd – 1/4 tsp
Red chilli pd – 1/2 tsp
Oil – 3 tsp
Cumin seeds – 1/4 tsp
salt to taste
Method
  • Heat oil in a pan , add cumin seeds and let them splutter.
  • Add the chopped carrots , turmeric pd and saute till the carrots are half done.
  • Then add fenugreek leaves and saute.
  • Add red chilli pd , salt to taste and mix them well.
  • Once all the ingredients are combined well cook for 5mins and serve them hot as a side.

Hara Dhania Cholia


Ingredients

Cholia – 1 cup ( I used frozen) 
Coriander leaves / Dhania – 1 cup
Onion – 1 medium ( chopped )
Tomato – 1 No ( Chopped)
Red chilli pd – 1/2 tsp
Coriander pd – 1 tsp
Cumin pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin seeds – 1/4 tsp
Oil – 1 tbsp
Method
  • Heat oil in pan add cumin seeds and let them splutter.
  • Add onions and saute thethem till translucent.
  • Then add chopped tomato and saute them till mushy.
  • Add red chilli pd, Turmeric pd, Coriander pd, Cumin pd and saute the masala .
  • Add the cholia and mix them well.
  • Add a little water and cook them till they are done.
  • Add chopped coriander after cholia is cooked and mix them well.
  • Simmer and cook the curry till theoil seperates on top of the gravy.
  • Serve the hot with Indian breads.

Mixed dal


Ingredients
2 tbsp Rajma ( Soaked rajma )
2 tbsp Green Moong dal
2 tbsp Whole split black gram dal
2 tbsp Yellow Moong dal
1 tbsp oil
1/4 tsp Cumin seeds
1/2 tsp Red chilli pd
1/2 tsp Cumin pd
1/2 tsp Corinder pd
1/4 tsp Garam masala
Salt to taste
Method 
  • Pressure cook Rajma, yellow and green moong dal, Black gram dal with enough water for 3 whistles.
  • Mash them a bit with ladle once done.
  • Heat oil in a pan , add cumin seeds .
  • Once they splutter add red chilli pd , Cumin pd, coriander pd, garam masala and some water.
  • Add the cooked dal to this and Boil it, make it a littlethi by adding water.
  • Add salt to taste and boil them for few minutes.
  • Serve them hot with rice.

Kadhi ( without pakoda)


Ingredients


1 cup Yogurt/ Curd 
2 tbsp Besan / bengal gram flour
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tbsp Chopped coriander leaves
1/4 tsp Turmeric pd
1/2 tsp Red chilli pd  ( adjust to your taste)
2 Nos Green chillies
1 tbsp Ghee
1 sprig Curry leaves
salt to taste


Method 

  • In a bowl add curd 1 cup of water , salt turmeric, Besan and churn it well .Keep it aside.
  • In a sauce pan heat ghee after they melt add mustard , cumin seeds and wait until they crackle.
  • Add red chilli pd, curry leaves, green chilli  and mix them well.
  • Now pour in the churned butter milk or curd mixture and simmer the flame .
  • Let them boil till the raw smell of the besan goes of.
  • Use a non stick pan so that it will avoing the curd mixture to stick to the bottom .
  • Keep on stiring occasionally and Boil them well.
  • Once the raw smell from besan goes of and the kadhi become a bit thick switch of the flame and garnish with coriander leaves.

Mithe Chawal


Ingredients
1 tbsp Ghee
1/4 cup  Basmati rice ( soak in water for 15 mins and then drain the water
3 tbsp Sugar
Almond silver for garnish
saffron strands few
Cardamom a pinch
Method 
  • Heat ghee in a pan and add the soaked rice .
  • Saute for few seconds and then add 1/4 cup  + 2 tbsp of water .
  • Simmer and cook the rice till half done.
  • Add sugar , saffron strands and cardamom pd.
  • Cook till the water evaporates and the rice becomes fluffy.
  • Garnish them with almond slivers and serve hot.

Alsi ki Pinni



Ingredients
Alsi / Lin seed – 1/4 cup
Whole wheat flour – 1/4 cup
Ghee – 1/4 cup
Sugar – 1/4 cup
Nuts if needed crushed
Gond / Edible gums- 1 tsp
Cardamom pd – A pinch
Method 
  • Heat 1 tbsp ghee in a pan and roast the lin seeds till all the seeds pops .
  • Transfer this to a blender cool them completely and then grind them to a powder.
  • Add 1 tbsp ghee in a pan again and roast the whole wheat flour till it changes it to a light red color.
  • Transfer this to a bowl, Heat 1 tbsp of ghee and roast the gond / edible gums till the swell well.
  • Now After the gond is swollong tranfer it to a plate an crush them to a powder with the help of rolling pin.
  • Mix linseed pd , whole wheat flour and gond pd welland keep it aside
  • Heat sugar and 2 tbsp water and bring to a sticky consitency.
  • Mix the sugar syrup with the powdered mixture , also add cardamom pd and nuts if adding any  and mix them well.
  • Form equal size balls when the mixture is still warm.
  • Store it in air tight container and enjoy them in winter.

Kachi Lassi



Ingredients
1 cup Milk
1/2 cup chilled water
2 tbsp Rose syrup
1 tsp Sugar
Ice Cubes
Method 
Mix all the ingredients and serve them chilled with some ice cubes.

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Comments

  4. Eliza Lincy says

    Invite me Manju to ur home to have this lovely Thali. Chanceless Thali collection u have prepared out of your Hard work. I appreciate it.

  5. Priya Suresh says

    Alsi ki pinni is something new and such a healthy food, couldnt stop drooling myself over those wonderful dishes there.. Manju actually am searching words to comment here.Well done;

  15. Srivalli says

    Such an elaborate thali again Manjula. very nicely done..reading about Alsi ki pinni for the first time..nice to know..your carrot methi looks very good..

  19. Usha Rao says

    Yet another elaborate thali! Everything looks delicious and learned some new dishes and vegetables from this post. I can't take my eyes off that lovely pink kachi lassi.