1. 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, […]

1. Raw Mango Sabzi : Raw mango is used for chutneys and sometimes to make sabzi as well. During summer, mom is used to make the khatta meetha rw mango gravy sabzi which is mostly done in the villages of west UP and Haryana. That is why I will list this raw mango sabzi in […]

1. 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. 2. Kachori : Kachori is supposed to have originated in […]

1. Jackfruit : The jackfruit (Artocarpus heterophyllus, also known as jack tree, jakfruit, or sometimes simply jack or jak) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of […]

1. Khechedi : Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals. 2. Phulaurah : Mix all ingredients with 1 cup of water to make a thick batter. Heat oil and deep fry a tablespoon of the batter at a time until it becomes golden brown. Serves hot […]

1. Khata : A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made […]

1. Chhena : Chhena or Chhana is fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. In Orissa, the […]

1. Dal and Eggs : This dish is prepared from masoor dal,moong dal and afar dal. By adding various spices a tomato paste is prepared with whole egg. The whole sauce with whole egg is poured in dal before serving 2. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made […]

1. Pittha : It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken). […]

1. Kothimbir Vadi : Kothimbir vadi is supposedly a very popular and typical Maharashtrian dish although I dont remember my mom making it of eating it too much. It is the maharashtrian equivalent of dhokla and quite tasty. This is a relatively healthier version of the dish. I follow Nupurs recipe closely with a few […]

1. Petha : Petha is a translucent soft candy from North India and Pakistan (Punjab region and metros). Usually rectangular or cylindrical, it is made from the ash gourd vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi and Urdu).With growing demand and innovation, more varieties of the original preparation […]

1. Sambar : Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. 2. Akki rotti : Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but […]