what to eat in tamil nadu

Literally, burnt. Vegetables are wrapped in leaves and roasted over a wood or charcoal fire. Some, like aubergine, are put directly over the flames. Before eating the roasted vegetable is mixed with oil and spices.

anything cooked with poppy seed paste as the main flavouring agent. Often poppy seed paste with some mustard oil is eaten mixed with rice all by itself as a mild beginner for any Bengali meal.

A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.

A favourite Bengali palate cleanser, made with a lot of different vegetables including at least one bitter veg, simmered with a hint of sugar and milk to bring out the bitterness of the fresh vegetables.

Any kind of green leafy vegetable, like spinach and mustard greens, often cooked till just wilted in a touch of oil and tempering of nigela seeds.

The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi.

The ?al course is usually the most substantial course, especially in West Bengal. It is eaten with a generous portion of rice and a number of accompaniments. Common accompaniments to ?al are aaloo bhaate (potatoes mashed with rice), and bhaja (fritters). Bhaja literally means deepfried, most vegetables are good candidates but begun (aubergines), kumro (pumpkins), or alu (potatoes) like French fries, or shredded and fried, uchhe, potol pointed gourd are common. Machh bhaja (fried fish) is also common, especially rui (rohu) and ilish (hilsa) fishes. Bhaja is sometimes coated in a beshon (chickpea flour) and posto (poppyseed) batter. A close cousin of bhaja is bra or deepfried savoury balls usually made from posto (poppyseed) paste or coconut mince. Another variant is fried pointed gourd as potoler dorma with roe/prawn.Another accompaniment is a vegetable preparation usually made of multiple vegetables stewed slowly together without any added water. Labra, chorchori, ghonto, or chanchra are all traditional cooking styles. There also are a host of other preparations that do not come under any of these categories and are simply called trkari the word merely means vegetable in Bengali. Sometimes these preparations may have spare pieces of fish such as bits of the head or gills, or spare portions of meat. A charchari is a vegetable dish that is cooked without stirring, just to the point of charring.

The last item before the sweets is Doi or yogurt.It is generally of two varieties, either natural flavour and taste or Mishti Doi

Made from sweetened, finely ground fresh chhena (cottage cheese), shndesh in all its variants is among the most popular Bengali sweets. The basic shndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, jlbhra or indrani. Another variant is the krapak or hard mixture, which blends rice flour with the paneer to form a shelllike dough that last much longer.Note that Shondesh is also the name of a sweet rice flour and palm sugar fritter eaten in Bangladesh and West Bengal (where it is called malpua). What West Bengal call shondesh is a type of halwa in Bangladesh.

Rshogolla, a traditional sweet, is one of the most widely consumed sweets in Westbengal. The basic version has many regional variations. Rshogolla is one of the three most prominent trademark of Bengali culture (along with Rabindranath Tagore and the festival of Durga Puja) and probably the face of Bengali cuisine to people outside Bengal (along with fish and stereotypical posto or poppyseed).