1. 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 festival What 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.
2. Peda :
Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. Origin of Peda may be credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best. Simultaneously, another origin, practice of Peda making, some unique varieties, and spread of this tradition may be attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitana and Bhavnagar as well. Tradition and practice of Peda making can be traced back to late 1800s in Sihor while it picking up momentum in 20th century. Along with Rajkot and Bhavnagar now, there are several distinct varieties of Peda, originating from different centres of Saurashtra (region). In Gujarat, Pedas are called and pronounced as Penda
3. Biryani :
Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish (usually using basmati) made with spices and chicken, mutton, fish, eggs or vegetables.The name is derived from the Persian word bery?, meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire. It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. It is one of the national dishes of Pakistan and is served on the flights of national airlines. It is sold as street food and fast food in Pakistan, Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Karachi, are the main centres of biryani cuisine. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices.
4. Spinach :
Spinach (Spinacia oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2
5. Onion paratha :
i often make different type of parathas at home but many of these paratha recipes are not posted on blog. so i have decided to post these paratha recipes one by one.parathas can be had for breakfast or a quick brunch or lunch. accompanied with a side vegetable dish or raita these parathas make for a complete meal.as far as onion paratha is concerned it is very easy to make. on top of it, onions are easily available in any kitchen and more so in an indian kitchen. onions are always there in my kitchen, except on days when we fast and abstain from onion & garlic.
6. Palak paneer :
Palak paneer is an Indian dish consisting of spinach and paneer (Indian farmers cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish.Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
7. Samosa :
A samosa samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.With its origins in Uttar Pradesh,they are a popular entree appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.