what to eat in madhya pradesh

What to Eat in Madhya Pradesh

Madhya Pradesh differs from region to region.rich spices , kebabs, Biryani, korma,keema.
31. Jalebi
Jalebi 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.The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water or other flavours, such as kewra water.
32. Chhena
Chhena or Chhana is fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. In Orissa, the typical process is like that of ricotta: the milk is boiled and then curdled with a small amount of whey, and the resulting coagulated component is collected and wrapped in cheesecloth, strained and beaten thoroughly, until it becomes quite firm. This mixture is kneaded well before use, so that it acquires a very soft and smooth consistency. Chhena is consumed by lactose intolerant people.
33. Samosa
A samosa samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.With its origins in Uttar Pradesh,they are a popular entree appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.
34. Kachori
Kachori is supposed to have originated in Uttar Pradesh or Rajasthan.[citation needed] In these states 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 (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup. In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.In Delhi it is often served as a chaat. Also Delhi has another kind of kachori, called Khasta kachori or Raj Kachori.
35. Bhunjia
The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21? 25? North and 21? 30? north latitude and 82? 35? East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of Raipur district of Chhatisgarh division in Central Province till 1 April 1936, when it was transferred to Orissa on its creation. It is now in Komna block of Nuapada district in Orissa. Nearly 62 tribal groups are living in Orissa, out of which 10 tribal groups may be identified in Nuapada. The Bhunjias, a primitive tribe of Orissa, are found in Nuapada. Nuapada is considered as the homeland of the Bhunjias. 75 percent of the total population of this tribe lives here. They are living in the uphill range of Sunabeda plateau in Nuapada. According to the 1981 Census the population of Bhunjia was 7000 and now it must be around 10000. Accordingly 75 percent of populations i.e. about 7500 Bhunjias are living in Nuapada. According to the tribe, the term Bhunjia means growing out of land or origin from the earth.
36. Kaju Katli
Kaju katli (also known as Kaju Katari or Kaju barfi) is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). The kaju barfi recipe that include saffron and is known as kesar kaju katli. The kesar version of this sweet dish is considered to be more exotic and rich.It is an expensive dessert as compared to its counterparts.
37. Kheer
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
38. Barfi
Barfi is a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios). The name is derived from the Persian word Barf which means snow, since Barfi is similar to ice/snow in appearance, this is why it is served cold. Barfi is often flavored with fruit (such as mango or coconut) or nuts (such as cashew and pistachio) and spices such as cardamom or rose water. They are sometimes coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.
39. Kalakand
Kalakand, or qalaqand or is a popular Pakistani sweet made out of solidified, sweetened milk and cottage cheese
40. Churma
Churma is a popular Rajasthani delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up Bajri or wheat flour baatis or rotis in ghee and jaggery. It is usually rich in calories.