1. Wada or Vada Pav :
The WadaPav also spelled VadaPav is a fastfood snackThe Indian Burger! It consists of a spicy, deep fried potato based patty (called the Wada) sandwiched between a thick square of bread that is similar to a burger bun (called the Pav). Thus the name WadaPav. This dish is usually served with sweet & sour sauces called chutney and fried salted green chilies. Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noontime snack for the masses and is sometimes had even for a main meal. Its popularity stems from the fact that it is very economical, filling and easily available. In a city like Pune or Mumbai there are numerous wadapav stalls and no matter where you may be in the city, you can always find one just around the corner.
2. Garo recipe :
To begin with, the Garo recipes are simple to cook, with only a little bit of variations here and there. Nakham Bitchi, an important Garo dish which consists of a hot and spicy soup, is prepared by using a special kind of dry fish known as Nakham. Moreover, this recipe of Meghalaya is quite typical in its preparations. Besides, meat and fish are widely used in the recipes at Meghalaya. In Meghalaya, meat is prepared by boiling it with yam, gourd or pumpkin and a lot of chillies.
3. Green bean :
Green beans, also known as string bean, snap bean in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean (Phaseolus vulgaris). Green bean cultivars have been selected especially for the fleshiness, flavor, or sweetness of their pods.
4. Bhadang :
This article is part of a special series called The AZ of Marathi food. India is the land of diversity. Each of the 28 states in India has a unique cuisine but the Indian food served in restaurants represents only a tiny fraction of our culinary heritage. I come from the western Indian state of Maharashtra. Capital: Bombay (Mumbai). Population: 96 million (only 11 countries in the world have a population higher than Maharashtra). Language: Marathi. Traditional Marathi food is earthy and humble, diverse and very tasty. It also remains relatively unknown to nonmarathis. Its time to change that. I invite you to join me on an alphabetical culinary tour of my state. We will go through the letters A to Z and make a dish with each letter to showcase Marathi cuisine.
5. Dohkhlieh :
The use of salad has become so popular among people, that of late, not only during occasions and in restaurants, salads have become a part of our everyday diet. Salads are of many kinds: fruit salad, vegetable salad; some are to be taken with meal and some are meant for lunch. Dohkhlieh of Meghalaya is a delicious salad which is made of pork, onion and chilly. We all know the nutritious value of salad. Salad has lots of ingredients that are very good for health. Salad is very good for skin and helps to enhance the external as well as internal glow of the skin and in some cases it is helpful in reducing fat also. Dohkhlieh is a special kind of a non vegetable salad which is made with pork. The pork is firstly chopped in desired shapes; preferably in small pieces. Then it is boiled in water for a couple of minutes until the flesh becomes completely boiled. Once the pork gets boiled then it is removed from the heat and kept for a while to make it dry. After that the water is drained off from the pork and then chopped onion and green chilly is sprinkled over the salad. Salt should be added to Dohkhlieh according to ones taste. Now take a spoon and mix the things together. You can also decorate the salad according to your choice. Take the whole mixture in dish and then you can use beans, tomatoes and carrots to give this salad an impressive look. The Meghalayan salad Dohkhlieh is a very tasty item to relish with lunch or dinner. Pork salad Dohkhlieh is very tasty and a famous food item of Meghalaya.
6. Tungrymbai :
Tungrymbai is a special dish of Meghalaya that is largely taken with everyday meals by the peasants of Meghalaya. This food contains a high nutritious value as it is made of beans, porks and black sesame. Things needed to cook this Meghalayan cuisine Tungrymbai are: Beans which after fermentation becomes more soft and delicious.Porks chopped in small pieces as to get boiled soon. Black Sesame to give a dark green color to this food.Ginger to add the final taste in the dish. Onion (it is necessary only if someone is fond of onions) The Preparation of Tungrymbai is given below: Firstly take maximum two cups full of beans and soak them into cold water for a couple of hours. Once the beans get hydrated then pour it into a pressure cooker and leave it on heat at least for six whistles. Now take a bowl and pour water in it. After that leave the bowl over the oven to boil the water. The estimation of water should be taken care of as it will either enhance or reduce the taste of Tungrymbai. Pour the chopped porks and fermented beans into the boiled water and leave it over the heat at least for an hour to get boiled properly. By the mean time, fry the sesame on heat without using oil. After frying the sesame, dump them into a grinder for grinding. Once the beans and the porks are boiled, then add the grinded sesame into the mixture and cook it for a few minutes. Once the dish is prepared, then add the chopped ginger into the mixture to give it a delicious taste and flavor. This recipe of Tungrymbai will surely help you to cook this delicious food at home.
7. Dal :
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.