1. Dal and Eggs
Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.
Jalebi, or Jilapi, or Jilawii 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, Comoros and Mayotte. It is made by deepfrying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.
Indian fish dish are renowned world over for lip smacking curries, tikkas and tandoori fish. Fish tikkas and pakoras are served as accompaniment or starters. While fish curry, fish kofta curry, fish korma are served in main course. Here we provided some of the exotic Indian fish recipes.
5. Panch Phoron Taarkari
This dish is the mixture of all types of vegetables. There are cold milk and dry spices are added to it
Turmeri,sugar,chillies are added to this dish.It is prepared by adding enough water.
6. Arunachal Pradesh Laksa Stock
This dish is prepared from boiled flakes of noodles. It is cooked in spiced paste and daun kesom.It is garnished by cucumber,pineapples,onions and chillies.
7. Leaf vegetable
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from shortlived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adansonia, Aralia, Moringa, Morus, and Toona species. The leaves of many fodder crops are also edible by humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice.
By: Nirmala | Source: Rasoitime