1. SPICY LOTUS STEMS :
My grandmother (Nani) used to make the best lotus stem (bhey) ever and it is one of my mothers favorite dishes. Though no none will ever be able to make it as well as my Nani did, this recipe that has been recreated in my mother kitchen comes pretty darned close.
2. 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.
3. Ras malai :
Ras Malai or Rosh malai is a dessert eaten in Pakistan,India and Bangladesh. The name Ras Malai comes from two parts in Urdu: Ras meaning juice/juicy and Malai, meaning cream. It has been described as a rich cheesecake without a crust.
4. Kheer :
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
5. Daal Makhani :
Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
6. Chaat :
Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi c?? (tasting, a delicacy), from c??n? (to lick), from Prakrit ca??ei (to devour with relish, eat noisily).
7. 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.