Haryana -- Bajre ki Roti & Paneer Do Pyaza

Blogging Marathon# 39 - Indian States: Day 9
State: Haryana
Dish: Bajre ki Roti & Paneer Do Pyaza

Haryana is a state in North India. It came into existence on 1 November 1966 as a newly created state carved out of Punjab state on the basis of language. Haryana is a leading contributor to the country's production of foodgrain and milk. Agriculture is the leading occupation for the residents of the state.

Cuisine: Haryana's cuisine is very similar to that of Punjab, since it was a part of Punjab. With the availability of milk in abundance, milk products like paneer and ghee are used extensively in cooking. Wheat, jowar (millet) are also widely used.
Staple Food: Wheat, Jowar, Barley, Gram etc.
Specialties: Kadhi, Besan masala roti, Bathua raita, Methi gajar, lassi.

Today's Dish(es): I made rotis with bajra flour. I have seen roti recipes using just bajra flour and some times potato, but I have limited skill making rotis without gluten, so I picked this recipe on Sanjeev Kapoor's site with wheat flour. To serve with the rotis, I made a paneer curry with 2 onions -- paneer do pyaza. Onions are added at 2 different times during the cooking, which makes the curry so delicious and also gives a nice texture to the curry.

Bajre ki Roti: Recipe adapted from Sanjeev Kapoor's site:

Ingredients: Makes 6 medium size rotis

Bajra Flour (millet flour) - 1cup
Atta (whole wheat flour) - ½cup
Sugar - 1tsp
Ajwain - 1tsp
Carrot - 1 small, grated
Salt - to taste

Method:

• Combine all the ingredients for the dough, mix well. Add water slowly and form a smooth, pliable dough. Knead well into a ball, cover with damp towel and set aside for 30 minutes.
• Roll out the dough into 6" discs.
• Heat a griddle on medium heat. Cook the rotis until brown spots form on both sides. Brush with ghee and serve hot.

Paneer Do Pyaza: Recipe adapted from Jeyashri's Kitchen.

Ingredients:
Paneer - 4oz. cubed
Onions - 2 medium -- 1 chopped into cubes and 1 finely chopped
Ginger+garlic paste - 1tsp
Tomato Paste - 2tbsp
Turmeric - ½tsp
Ground Coriander - ½tsp
Ground Cumin - ½tsp
Red Chili powder - 1tsp (adjust as per taste)
Kasoori Methi - 1tsp
Garam Masala - ½tsp
Almond paste - 2tbsp
Cumin seeds - 1tsp
Salt - to taste

Method:

• Heat 1tbsp oil in a pan, add cumin seeds and once the seeds start to splutter, add the finely chopped onions. Cook until the onions start turning lightly browned around the edges. Add the ginger+garlic paste and cook for 1 minute.
• Add turmeric, red chili powder, ground cumin and coriander, garam masala and salt. Mix well and cook for 1~2 minutes.
• Stir in the tomato paste and cook for 1 minute. Add ½cup of water and bring the mixture to a simmer. 
• Now add the cubed onions and paneer cubes. Add ½cup more water and simmer the curry until onions are crisp tender, about 3~4 minutes.
• Add crushed kasoori methi and almond paste, mix well and remove from the heat. Serve with rotis.

Meethi Lassi: To wash down the rotis and the curry, I made this delicious sweet buttermilk from Preeti @ Simply Tadka's site. Preeti is from Haryana and she says this is a drink that is commonly made in her home state.

Ingredients:

Yogurt - 1cup

Sugar - 2~3tbsp (adjust per taste)

Cold Water - 2~3tbsp

Rose syrup or rose essence - few drops

Ice cubes - 4~5

Method:

• Blend all the ingredients until smoth and slushy. Pour into tall glass and enjoy immediately.

Lets check out what my fellow marathoners have cooked today for BM# 39.

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