1. Khechedi :
Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals.
2. Phulaurah :
Mix all ingredients with 1 cup of water to make a thick batter. Heat oil and deep fry a tablespoon of the batter at a time until it becomes golden brown. Serves hot with Silam ko achar.
3. Rasabali :
Rasabali is a sweet dish from Orissa, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple.
4. Vatamas ka achar :
Roast soybean in a pan, and grind. Add all the ingredients to soybean powder, and mix well, keep in a covered jar. It can be kept for several days. Serve Vatamas ko achar with cooked rice/Selroti.
5. Lassi :
Lassi is a popular, traditional, yogurt-based drink from India and Pakistan. Lassi is a blend of yogurt, water, spices and sometimes, fruit. Traditional lassi is a savory drink, sometimes flavored with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices.
6. Chambray :
Soak rice with bay-leaves and cinnamon for 20 min. Heat ghee in a wok, add all the ingredients, and put soaked rice, fry for 5 min till ghee separates. Pour water slowly and leave it till rice is cooked. Chambray is eaten with Til ko alu.
7. Saag :
Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.