1. Pumpkin with Mustard Seeds :

As the season changes to Fall here in New York, there are all kinds of fabulous pumpkins and squashes available. This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is part of our Pahari food. I love the pungent, spicy flavors that go together to make this delicious dish.

2. Raita :

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices.

3. Khatta :

Khatta literally means sour and that is really what this dish is all about. Its a scrumptiously sour gravy which is made of amchur powder which is basically a spice made by pulverizing dried green mangos. The way I like making khatta is with fried besan ka boondis (fried chick pea flour balls) but this can be substituted with regular chickpeas too. You can make your own the boondi or buy it. A good brand of Boondi is Haldirams and is available at any Indian grocery store.

4. Laddu :

Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.

5. Kadhi Bari :

these fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice. India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking powder, oil for frying, and salt.For the kadhi, you need: two tablespoons of besan, a cup of thick curd, a couple of red chillies, black mustard seeds, curry leaves, asafoetida, half a teaspoon of chopped ginger (optional), a tablespoon of oil and salt.

6. Jalebi :

Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water or other flavours, such as kewra water.

7. Dal Puri :

It is back to the roots time. A traditional dish from the place where I hail. Dal Puri is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What makes it different from dal puris of other regions is that this is made from Bengal Gram/Chana Dal unlike Urad/Moong Dal. Having grown up on it since my childhood,it definetly scores over urad/moong dal puris for me.This is my mothers recipe,executed by me. Instead of Puris you can make parathas too with the same