1. Buta Dali :
Dal or pappu or paripu is a dried pulse (lentil, pea or various types of bean) which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka. The word dal is also used to name the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheatbased flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
2. Chhena kheeri :
Chhena kheeri is a sweet dish originally from coastal Orissa in eastern India.
3. Alu Bhaja :
Cut potatoes into thin strips and keep them soaked in water. Heat oil in a nonstick pan. Remove potatoes from water and lightly squeeze the extra water and put them in a bowl. Add salt and turmeric powder and mix.dd the potatoes to the pan and shallowfry, stirring to ensure even cooking, till crisp and lightly browned. Drain and place on absorbent paper. Serve them hot in shot glasses.
4. Lassi :
Lassi is a popular, traditional, yogurtbased 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.
5. Kanji :
Kanji are the adopted logographic Chinese characters (hanzi) that are used in the modern Japanese writing system along with hiragana and katakana. The Japanese term kanji for the Chinese characters literally means Han characters and is written using the same characters as the Chinese word hanzi
6. Alu Matara :
this is a simple punjabi style aloo matar curry which we often make at home. this is an easy home style potato peas curry and not a restaurant style dish. when we make simple home style food then normally it is easier and quick to make and can be regularly made at home. what i specially like about these recipes is that they are made with minimal ingredients and yet tasty and does not require much cooking expertise. a few more punjabi recipes in this genre aloo gobi, aloo capsicum, aloo methi, aloo baingan and gajar matar recipe.
7. Saag :
Saag or sag is a leafbased (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.