Nirmala January 6, 2020

1. 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

2. Roti :

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (Maida) leavened with yeast.

3. Barra :

A delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies.

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. Bihari Litti :

Jharkhand cuisine holds the testimony of the culture of the state. Jharkhand is prevalent with religious-minded people, the majority being the followers of Buddhism. So vegetarian dishes dominate the culinary art in Jharkhand, Sattu being the staple ingredient of the foods. Bihari Litti is one of the famous foods in Jharkhand. Bihari Litti is usually eaten with Youghurt, Baigan Bharta, Alu bharta, and Papad.

6. Bharwan karela :

This is a traditional and authentic bharwa karela recipe from Uttar Pradesh.We follow this same recipe from generations in my community and my household. Addition of raw mangoes and fennel powder make it different and special .Try this you will surely love this.

7. Mitha Khaja :

People of Jharkhand has a fascination for varieties of desserts. They prepare desserts like gajar ka halwa, gujia, kheer, curd and many such things. But the chart is topped by Mitha Khaja.In Jharkhand almost each and every household prepares Mitha Khaja and exchanges them with their relatives and close acquaintances, specially in festive seasons. In Jharkhand, Mitha Khaja has become the part and parcel of Diwali.