Staple Food of Haryana
Roti is one of the staple foods of Haryana and people are quite fond of this food item. Owing to this reason, the state is often called as the 'Land of Rotis'. The rotis that are mostly consumed here are made from wheat and baajra. In the earlier days, people used to make roti from a flour of wheat, gram and barley. The preparation was both nutritious and filling. Then came gochini atta made from wheat and gram flour which is equally nourishing. However, due to the rising price of gram and barley, people of Haryana now prefer the comparatively cheaper wheat flour. The preparation is filling but not nutritious like the rotis of early days.
The people of Haryana sometimes also eat rice with lentils like rajma (kidney beans). Another dish for daily consumption is 'Bajra Ki Khichri' which is salty and wholesome millet porridge. It is served with side dishes like 'Karhi' (chickpea flour beaten in spiced yoghurt), Bathua-Ka-Raita (green leafy Bathua in delicately spiced yoghurt) and Aloo-ki-Tikiyas (mashed, browned potatoes patties, stuffed with spicy lentils, smothered in sour tamarind chutney). Mixed dal (an unusual combination of mixed, spiced pulses, simmered over a slow fire) is another side dish which is popular among the Haryanvis.
Milk Products of Haryana
Haryana is rich in cattle population due to which milk products are common. People prepare ghee and butter at home and it is used regularly in their diet. In Haryana, the home made butter is called nooni or tindi ghee. Most relished milk based dishes are Raabri, Gajar-ka-Halwa and Kheer. Lassi and Sherbat are the popular drinks of Haryana.
Popular Cuisines of Haryana
Popular preparation of Haryana comprise of Singri ki sabzi, Kachri ki Sabzi, Methi Gajar, Mixed Dal, Hara Dhania Cholia, Kadhi Pakora, Tamatar Chutney, Bathua Raita, Khichri, Mithe Chawal, Besan Masala Roti Makhan, Bhura Roti Ghee, Bajra Aloo Roti Makhan, Churma, Kheer and Malpuas and Pethe ki subji. Teet ka achar, a pickle accompanied with rotis, is also popular in the state.
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