1. Momordica charantia :
Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.Bitter melon originated on the Indian subcontinent, and was introduced into China in the 14th century.
2. Kansar :
Kansar is a sweet dessert dish from the Gujarat in Indian subcontinent, whose main ingredients are cracked wheat and jaggery. Serving Kansar to guests is considered a sign of respect in Gujarati culture, and the dish plays a part in traditional wedding ceremonies.
3. Malapua :
Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. Malapua for Raja festivalWhat is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions.
4. Khaman :
Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric acid or lemon juice) tastes.
5. Khichdi :
Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi.
6. Doodhpak :
Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a dessert dish, a kind of rice pudding made from milk, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped almonds. Doodhpak originates from Gujarat.
7. Patra :
Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas (gram flour), wrapped in the leaf of the taro plant. Many different ways exist to prepare the dish. It is commonly rolled up with spices and tamarind paste, then sliced and fried. It is possible to buy tins of prepared rolls of patra.