4. BEL PANA - A
SWEET SHAKE OF
THE RIPE PULP
OF AEGLE
MARMELOS WITH
MILK, SUGAR AND A
PINCH OF
BLACK
PEPPER.
Nabata Pana -
Sharbat made
of chhena, jaggery,
banana,
grated coconut,
and black pepper.
7. MAIN COURSE
Buta Dali - Channa
dal with coconuts,
raisins, dry fruits,
mild spices.
Dahi bhendi - Okra
(Bhendi) or Ladies
finger fried and
dipped in spiced
yogurt
Alu Potala Rasa –
Curried potatoes
and pointed gourd
8. Besar- Assorted
vegetables stir fried
in panch phutana
and a mildly spiced
mustard sauce
Kankada Jhola -
Crab meat and
potatoes in a rich
gravy with panch
phutana
Maachha Bihana-
Fish ovum
dumplings made
into spicy curry.
9. Dahi Maachha - fried
fish in a mildly spiced
yogurt sauce.
Breads and rice
Luchi- Unleavened flour
bread deep fried in oil.
Paratta- Layered wheat
bread rolled out in
triangular or round
shape and tawa-fried
Palau- Rice in clarified
butter with raisins, nuts,
vegetables, whole
spices
10. DESSERT
pitha Kakara - A deep
fried sweet dish like
arisha but made of
wheat/maida flour and
coconut, jaggery, black
pepper,ediblecamphor
and chhena stuffing.
Chhenna Poda- Baked
sweetened ricotta
cheese cake
Rasagola - Cheese
dumplings in sugar
syrup
