Some of best indian foods...
Mouth Watering Dishes ahead!!
- Rajma Chawal —
- Paper Masala Dosa —
- Medu Vada —
- Gajar Ka Halwa
- Rasmalai —
- Daal Baati Churma —
- Poha —
- Makki ki roti and sarson ka saag —
- Appam —
- Bisi Bele Bath —
- Pongal —
- Puttu —
- Sevaiyan — (Rice Noodles )
- Rasagulla —
- Bobbattu or Oligalu —
- Patholi —
- Sanna Polo — Finely shredded cabbage or onions or pickled bamboo shoots, drumstick leaves, drumstick flowers, talinum (bombay bajji in Konkani), colcoasia leaves, basella/Malabar spinach (vali in Konkani), cauliflower etc are used to make these dosa, sanna polo.
- Pathrode —
- Khotto — These idlis made in jackfruit leaves are called khotto, hittu in Konkani and khotte kadubu in Kannada.
- Neer Dose —
- Undi — Seasoned, steamed rice dumplings are called undi/oondi in Konkani
- Ponasa Payasu — Jackfruit Payasam/ Kheer
- Cheppi Kheeri — Rice is cooked in coconut milk and with turmeric leaves.
- Buns —
- Kadgi Chakko —
- Samosa —
- Biryani —
- Baingan ka bharta
- Shahi Paneer
- Kadhai Paneer
- Besan gatta
- Palak ki pakodi
- Moong Dal Halwa
- Gond ka halwa
- Arhar Ki daal
- Luchi Aloo dam —
- Chhole Bhature —
- Pakore
- Kheer
- Paneer tikka masala
- Dal wada
- Lauki Kheer
- Undhiyo
- Gujarati Kadhi
- Sev Usal
- Khaman Dhokla
- Ras patra
- Fafda
- Kaju Barfi —-
- Idli and sambar —
- Gatiya
- Khandvi —
- Soan Papdi
- Kokam Kadhi —
- Biscuit Rotti —
- Biscuit Ambado —
- Goli Baje —
- Dalitoy —
- Mashinga Palle ambado — Drumstick leaves fritters
- Kashi Halwa —
- Alvatti — A dish prepared from Tender colocasia leaves Alam
- Alambe Song — A Konkani monsoon delicacy - thunder mushrooms called as gud gud alamba in Konkani, in a spicy gravy.
- Jackfruit Idli —
- Ambe Gojju —
- Jeev Khadgi Phodi —
- Jalebi
- Malawi makhan,
- kachaudi
- Vada Pav
- Pav Bhaji
- Dal Makhani
- Upma
- Rabdi
- Aloo Paratha
- Keema Paratha
- Patra ni macchi
- Bengali Fish Curry —
- Launji —
- Mangodi — (hoping the pic is the mangodi )
- Matar ki kachori —
- Bharwa Bhindi —
- Kulfi -
- Sandesh —
- Chakli —
- Gol Gappe —
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