This thick and hearty Indian yellow dal is made from yellow split peas and is bursting with flavor courtesy of a simple blend of Indian spices.

Rajma is a popular South Asian vegetarian dish originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.

It is stir-fried okra (ladies' finger) that is slit and stuffed with spice mixes such as garam masala and other locally available ground spices.

It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame.

Bonda is a typical South Indian snack that has various sweet and spicy versions of it in different regions. It is made with gram flour batter and potatoes.

Chaas is a yogurt-based drink popular across India. People in India have a tendency to translate Chaas into English as "buttermilk".

Chikki is a traditional Indian sweet generally made from groundnuts (peanuts) and jaggery. Special chikkis are made out of cashews, almonds, and pistachios.

Vegetarian version of the Indian-Chinese dish chilli chicken using mushrooms instead of chicken

An aromatic winter breakfast dish of beaten rice flakes with green peas and spices.

Dabeli is a snack food of India, originating in the Kutch region of Gujarat. Dabeli is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav and served with chutnys.

Dahi Puri is a snack form of chaat with yogurt.

The most favorite south Indian dish, common as the breakfast item and served with a combination of chutney and sambar. Sambhar which tastes so good with idlis and vadas is made with tamarind and pigeon peas.

Indori Poha is a type of flattened (beaten) rice that is likely to have originated in the Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, sliced onions and funnel seeds.

source url: https://en.wikipedia.org/wiki/I…

Kachori is a type of snack from India. It is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal , besan, black pepper, red chili powder, salt and other spices.

Khandvi is a savory snack. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt.

Koottu is a dish which is made of vegetable and lentils.

Kuzhambu is a common dish in South India and Sri Lankan Tamil cuisines, and is primarily made of a variety of dals.

Mirchi Bajji is a spicy Indian snack consisting of chili and potato stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney.

Modak is a sweet dumpling popular in Maharashtra, India. It is called modak. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed.

Paneer Tikka Masala is a Indian vegetarian dish. It is made of dices of paneer cheese in a gravy made of tomato puree and regular Indian herbs and spices. It is slightly sweet and very mildly spiced.

Pitha or fita (Sylheti) is a type of cake, dimsum or bread from the eastern regions of the Indian subcontinent; common in Bangladesh and India, especially the eastern states of Odisha, Assam, West Bengal, Jharkhand, and the northeastern region of India. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or (a local root vegetable).

Puri Bhaji is a South Asian dish made up of puri and aloo (potato) bhajji. Delicious deep-fried puff bread served with spicy curried potatoes.

Saag is a punjabi term which means greens. The english translation is mustard greens. so you will have palak saag, bathua saag and so on.

Thalipeeth is a type of savory multi-grain pancake popular in Western India. The dough is prepared from a special flour made from roasted tapioca, Rajgira (Amaranth), coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.

source url;https://en.wikipedia.org/wi…

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India

Vada Pav is a vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices.

Mughlai Paratha is a popular street food in Kolkata, India and Bangladesh. It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.Mughlai paratha was one of those mughlai recipes that entered in undivided Bengal during the Mughal Empire. Mughal rule mostly influenced the cuisine of Dhaka than rural Bangladesh.

Vegetable version of the biryani rice

A healthy & delicious Indian vegetarian snack made with spinach, potatoes and green peas.

Pakora is a generic term used for deep fried fritters made in india. Mostly, gram flour is used for coating the veggies and then they are deep fried in oil. pakora gets it name from the vegetable which is used to make it like potato pakoras, onion pakoras, spinach pakoras etc

Chole Bhature is a combination of chana masala (spicy chick peas) and fried bread called bhatoora (made of maida flour) from India.

Potatoes and cauliflower tossed with tomatoes, onions and fresh herbs

Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes (aloo), cumin seeds (jeera) and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt

Uttapam is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter.