Maharashtrian food (or Marathi ) cuisine is the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat , rice, jowar , Bajri , vegetables , lentils and fruit form important components of Maharashtrian diet . Popular dishes include puran polished ukdiche Modak and batata AMA .
Maharashtrian meals (mainly lunch and dinner in an Indian culinary tour) are served on a tray called thali . Each element of the food served on the thali has a specific place . The bhaaji is served in the plate on the right side while the chutney, koshimbir are served up in the left periphery of the circular plate . The papad bhaaji are served under the koshimbir with polished rice and served at the bottom of the closed circle of the hand of the dining room . The puran is served atop the inner concentric circle. The amti , Rassa is served in separate bowls placed on the right side of the dining room. The water is placed on the left side . Traditionally , food was eaten with the right hand rather than any cutlery.It is considered rude to use the left hand while eating .
Dishes based Maharashtrian food ( Nagpur ) are based on bread and rice :
Ghadichi Poli or chapati - flat unleavened bread made from wheat , more common in urban areas .
Bhakri - bread made from millets like jowar and bajra are part of their daily food in rural areas .
The bhaajis vegetable dishes are made with a particular vegetable or combination of vegetables and requires the use of Goda masala , consisting essentially of a combination of onion , garlic, ginger, red chili powder , green peppers and mustard. Depending on the specific religious tradition caste or family , onion and garlic can not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India to refrain from eating onion and garlic for Chaturmas ( roughly equivalent to the monsoon season ) .
A particular variant of bhaaji is Rassa or curry. Vegetarians prepare Rassa or curry potato , tomato or caulifower core or fresh coconut and plenty of water to produce a soup as preparing bhaaji . Varan is nothing but plain dal , a common Indian lentil dish . Aamti variant of curry is usually made of a stock lens (TUR) , flavored with Goda masala , tamarind or amshul , jaggery ( Gul ) and in some cases , and coconut . A masalas that gives Maharashtrian food its authentic flavor is Goda ( sweet ) or masala Kalaa (black) masala .
Non- vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood Sea. The taambda Kolhapuri Rassa ( Red Curry ) and Andhra Rassa (white curry) of chicken and mutton in the southern city of Kolhapur and varhadi Rassa or ( varhadi chicken curry ) the Vidarbha region are particularly well known in Maharashtra. The coastal regions of Konkan is famous for fish and seafood Sea.
An urban typical Maharashtrian lunch or dinner usually starts with Poli ( chapati ) , accompanied by one or more bhaaji ( s) ( cooked vegetables ) and koshimbir ( vegetable salad ) and parts (usually pickles, chutneys, papad or ( Poppadom ) ) . This is usually followed by a second course of varan ( lightly or preparation Daal unspiced ) aamti ( spicy Daal preparation ) or Rassa with rice. As with most of the Indian kitchen tours, however , each region and / or community has its own quirks , preferences and variations in the overview above.
Koshimbir is very common and healthy addition to the plate. Generally based on raw vegetables mixed with yogurt and ground roasted peanuts ( Danyache Kut ) . Raitas made with different types of vegetables such as cucumbers or carrots are variants of koshimbir .
Appetizers or snacks
Shira
Kothimbir Wadi
Misal
sabudana Wada
Bakharwadi
There are plenty of snacks and side dishes in Maharashtrian cuisine. Some typical Maharashtrian dishes are:
Chivda : spicy rice flattened . It is also known as Bombay mix in foreign countries especially Britain .
Pohay : pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely offer his guest a Maharashtrian dish. During arranged marriages in Maharashtra, Kanda Pohe ( literal translation pohe prepared with onion ) is probably the dish served when the two families meet. It is so common that sometimes arranged marriage itself is known colloquially as " Kanda - pohay " . Other variations of the recipe are batata pohe (where potatoes diced are used instead of onion shreds ) . Other famous recipes made with Pohe ( flattened rice ) are DADPE pohe , a mixture of raw Pohe grated fresh coconut , green chillies , ginger and lemon juice and kachche pohe , gross pohe with minimal embellishments of oil, red chili powder , salt and onion shreds unsauteed .
Upma or sanja or upeeth : This snack is similar to upma south of India. It is a thick porridge made of semolina perked up with green peppers, onions and other spices .
Surali Wadi : chickpea flour rolls with a filling of coconut, coriander leaves and mustard .
Vada pav : Popular Maharashtrian "fast- food" dish consisting of fried mashed potato dumpling ( vada ) , eaten sandwich in a wheat bun ( VAP) . This is called Indian version of burger and is almost always accompanied by the famous red chutney made from garlic and peppers, and fried chilles . Vada pav in its entirety is rarely home , especially because baking at home is not common .
Matar - usal - pav : It is a dish of peas curry with onions, green peppers and sometimes garlic. Its eaten with a western style raised bun or pav. Another form of Matar usal is made in the Konkan areas or Brahmins especially in Pune - which has a coconut juice , coriander, ginger, garlic and green cold ground together and then fried in a Phodni . Water and green peas are added and boiled until the peas are cooked and have absorbed the taste of all the condiments.
Misal Pav : Quintessentially from Kolhapur . This is made from a mixture of curried lentils sprouts, topped with batata - bhaji , pohay , Chivda , farsaan , raw onions and tomatoes. In addition, some times eaten with yogurt . Usually the misal is served with a wheat bun .
Pav bhaji : This specialty dish from lanes of Mumbai crushed steamed vegetables ( mainly potatoes , peas, tomatoes, onions and green pepper ) cooked in spices and butter table. The mixture of vegetables served with deep fried soft bread wheat in butter and chopped onion . Sometimes cheese, paneer ( cottage cheese) are added.
Thalipeeth : A type of pancake. Usually spicy and is eaten with curd .
Zunka - Bhakar : An original recipe Maharashtrian chick pea flour eaten with Bhakri (flat bread made with either Bajri ( mil) or Jwari ( Millet )
Sabudana Khichadi : Stir sabudana ( sago pearls ) , a dish commonly eaten on days of religious fasting.
Khichdi : Made of rice and dal with mustard and onions to add flavor .
Bakarwadi : This spicy fried pastry is eaten as a snack tea time . Especially popular is that of Chitale Bandhu Mithaiwale in Pune.
Bhadang : spicy puffed rice .
Shira Semolina pudding
Chana daliche dheerde
[ 1 ] Ghavan .
UKAD
Kolhapuri Rassa pandhara misal and are some of the common and popular dishes across India
Maharashtrian cuisine as most Indian cuisines is laced with a lot of donuts. Some of them are
Kothimbir Vadi ( coriander ) mixed with chickpea flour and spices Maharashtrian . There are many variations of this dish some Deep Fried, some fried and some steamed .
" Kobi chya wadya " Cabbage rolls : Shredded cabbage in chick pea flour .
Kanda Bhaji : Onion Bhaji donuts , one of the most commonly consumed Maharashtrian dish . It is often sold by vendors Vada pav .
" Batata bhaji ": Deep fried potato coated fine soil in chickpea flour batter .
" Mirchi bhaji ": Deep Fried peppers. Some people prefer these coated chick pea flour batter .
"Alu wadi ": Colocasia rolled in chickpea flour leaves, steamed and fried .
Mung dal Wade
sabudana AMA
Surana chi wadi
Methi Wade made with the leaves of the fenugreek plant
Vegetables and preparations lenses
" Amti " (Sweet and Sour Curry lenses , made with Tamarind and Jaggery )
Batatyachi Bhaji (preparations of potatoes)
Vangyache bharit Baingan Bharta ( Eggplant salad / eggplant )
Dalimbya ( Beans)
Farasbichi bhaji ( green beans )
Palkachi Takatli Bhaji (spinach cooked in buttermilk )
Kelphulachi Bhaji (banana / plantain flower)
Fansachi Bhaji (preparation Jacquier )
Walache Birdha
Meat preparations
Varhadi Rassa ( SAOJI curry)
SAOJI a special curry sauce is mainly used in the preparation of meat dishes. The juice is commonly used in the manufacture of chicken and mutton curry , but it can also be used to prepare vegetarian dishes with potatoes, paneer or soya pieces . Other sources of meat such as pork or beef can also be used . SAOJI chicken or mutton is popular for its spicy taste.
Other preparations non - vegetarians popular in Maharashtra include:
Kolhapuri Mutton Rassa Taambda [dead link] (red curry)
Andhra Mutton Kolhapuri Rassa [dead link] (white curry)
chicken Maratha
Mutton Maratha
Soups and consumed
Kadhi
In Indian cuisine soups are eaten with the main course. Some popular soups are :
Kadhi
Solkadhi - prepared from coconut milk and Kokam
Tomato Saar - Maharashtrian spicy tomato soup
Kokam Saarland - prepared from dried fruit Kokam ( Garcinia indica) soup
Varan - slightly spicy or not spicy plain daal lentils with split pigeon peas ( Toor dal )
Aamti
Katachi Aamti - Sweet and sour soup made from chickpeas or Chana dal
Seasonings
Lonche Ambyache (mango pickle )
Lonche Limbache (lemon pickle )
Lonche Awlyache (LBA pickle )
Lonche Mohoriche (mustard pickles )
Ambe - haladiche lonache ( fresh turmeric pickle )
Lonache Mirachiche ( Chilly Pickle )
Dangar
papad
Miragund
Sandage
Methamba
Thecha
Jams and jellies
Muramba ( A kind of preserve , fruit and palm sugar season )
Sakhramba (kind of turf , made from sugar and seasonal fruits )
Sweets / Desserts
Two types of Tilgul , Maharashtrian sweet snack .
Puran Poli : It is one of the most popular soft point in the Maharashtrian cuisine. It is made from palm sugar ( molasses or gur ) , yellow gram ( Chana ) dal flour, pain , cardamom powder and ghee (clarified butter). It is composed almost all festivals. A meal containing Puran policy is considered "heavy" by Marathi people .
Gulachi Poli : Made especially on Makar Sankranti in typical Brahmin households, Gulachi Poli is similar to Puran Poli heavy meal . It is made with a soft stuffing Jaggery / shredded mixed with toasted ground Til ( white sesame seeds ) and some gram flour , which was grilled with a lot of gold in pure ghee. The dish is done as a means Paratha stuffed roti is fried in pure ghee until crisp on both sides . The heavenly taste when eaten slightly warm with loads of ghee.
Modak : a Maharashtrian sweet typically steamed ( ukdiche modak ) . Modak is prepared during the Ganesha festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed god , as it is reportedly his favorite sweet .. Modak can also be fried with various sweet fillings .
Karanji : a fried dumpling with a filling of grated coconut sweetened with palm sugar and flavored with cardamom powder. It is also known as Kanavale . It is one of the popular sweets prepared for the celebration of Diwali .
Gulab Jaam : balls made of dense milk ( Mava / Khava ) and bleached wheat flour fried in ghee (clarified butter) and then soaked in sugar syrup .
Shevaya chi Kheer : is prepared by cooking shevaya ( vermicelli ) in milk. The preparation is sweetened with jaggery or sugar, flavored with cardamom seeds and finally garnished with chopped nuts . Kheer is also made of rice , semolina and Dudhi ( white gourd ) .
Anarsa : It is made from soaked rice powder, sugar or palm sugar. The traditional process of creating the dough Anarsa could be tedious home of modern times, because it takes about 3 days. First the rice is soaked in water for 3 days - the water should be changed daily . After that, the rice must be dried slightly leaving slight moisture. Wet rice is then ground into a fine powder - powder retains moisture so even if powdery consistency , pressed with difficult time in your fist , it tends to retain shape. This is known as the pithi . After that, the pithi is mixed with fine ground sugar. If you started with 100g of dry rice ( before soaking ), then you need to take 100g of sugar in the soil. Mix the two together correctly and then with your hands, creating pieces of size cricket ball on this mixture. The moisture in the rice ensures the pieces retain the shape. This mixture can be stored for a long time at room temperature as long as it is sealed in an air tight container to prevent moisture from soaking the extra sugar . Whenever Anarsas must be prepared , mash half inch piece of banana and mix together a piece of size cricket ball . The banana provides sugar dissolves so be careful not to mix too many bananas. The batter should be very flexible while retaining shape . Small flat discs with about 2 inches in diameter are created by flattening a small ball of dough on a layer of poppy seeds - only on one side. These disks are fried with poppy coated side first into the hot ghee.
Chirota : Made by combination of RAWA (semolina and plain flour Maida
Jilbi : sweet chickpea flour fried in spiral shapes , then covered with sugar syrup.
Shankarpale : sweet flour fried in square / diamond ones.
Basundi : sweet dessert dense milk.
Gulachi polish is similar to puran polite but does not include Chana daal . The filling is made of grated palm sugar , cardamom powder and nutmeg powder .
Amras : Pulp / thick juice made of mangoes with a little sugar if needed and milk at a time.
Shikran : An instant sweet dish made from bananas , milk and sugar.
Shrikhand : sweet yogurt flavored with saffron, cardamom and nuts charoli .
Narali Bhaat : sweet rice made with coconut with special aroma given by cardamom and cloves. This is the special dish for the festival of Narali Pornima which falls on the full moon day of the Hindu month of Shravan (August)
Ladu : It is famous sweet snack in Maharashtra mainly prepared for Diwali
By regions of Maharashtra
The cuisine of Maharashtra is largely influenced by the landscape , people and cultures in many areas. It is not only memorable for its subtle variety and strong flavors , but also because of the legendary hospitality of Maharashtrians . In wealthy homes , parties often begin in mid- day and at the end , when the sun turns towards the western horizon .
People are known for aesthetic presentation of the food , which adds additional attraction for the holidays. For example, in formal meals, it is a practice to sing sacred meal devote to God verses. The guests are seated on mats or red wooden seats and eat from silver or metal thalis and bowls placed on a raised ' chowrang "or a short decorative table. Rangolis or auspicious patterns of colored powder are drawn around the thali or chowrang . To avoid mixing flavors , each guest receives a bowl of saffron scented water to dip your fingers in before starting the next course . There is a specific order to serve snacks and sweets , curry and rice or rotis , and a person who does not know it is not considered well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes that customer satisfaction to be his true joy .
Mumbai
Mumbai, the capital of Maharashtra , is a cosmopolitan city and if we can find almost any type of food here . For example , Indian dishes like Dosa Gujarati thali or Udipi and international cuisine such as Chinese. Vada pav and Pav Bhaji can be considered specific dishes that come to Mumbai.
Konkan
Traditional cultures of coastal Konkan region are coconuts , mangoes , cashews , rice and a variety of legumes. The region is also developing a large amount of kokum , a sweet and sour fruit . It is used as acidifying agent in curries in place of tamarind or tomatoes . Kokum is also used alone to make a soup . Fish and seafood is available in Konkan in large varieties and abundance. All these ingredients find place in the traditional Konkani food . A typical meal Konkani , therefore, will fish curry served with rice . Those who are lacto -vegetarians will still rice as a staple food with vegetables and lentils . Popadams prepared from rice floor are also a specialty Konkani .
Southern Maharashtra
This region is rich in sugar cane fields , rice paddies and milk. Well-irrigated farms produce plump , juicy fruit and vegetables throughout the year.
In the winter months , the nuclei coconut cooked in sugar syrup and eaten with peanuts and fresh Chana is a popular dish . Winter is also a lot of milk and milk as typical candy basundi , masala milk shreekhand and kheer . This is a social event in these areas to go to the river for a picnic or row down the river to eat young roasted corn ( Hurda ) Indian millet ( jwari ) with hot Garic / cold chutney. Milk , nuts, rough bhakaris ( flatbread ) of jwari ( MIL), hot meat curries and chilli spiked snacks are favorite foods here .
Vidarbha
Vidarbha 's cuisine is usually spicier than the coastal and southern regions . The ingredients used are besan , or chickpea flour and ground peanuts .
Pune
Home Marathas , Pune is a historic city . The food of these communities is delicate, little developed and lacto- vegetarian. Puneri misal , thalipeeth , Puri Bhaji and Dalimbi usal are considered cheap but tasty and nutritious at the same time . However, since Pune is a major metropolitan city with diverse population , regional dishes from all parts of India and beyond is available in the city. Bakarwadi is another popular snack in Pune.
kolhapur
Kolhapur is famous for its spicy mutton curries its Mahalaxmi temple or palace. Popularly called " Matnacha Rassa " red-hot mutton dish is served with a white sauce dilute pungency . chapattis . A red chili sauce for mutton curry is popular for those who like hot curries .. Kolhapuri misal is one of the spiciest dish.Kolhapuri " Pandhar Rassa " is a popular dish in Kolhapur containing bone mass which is very rich in calcium.
Aurangabad
Due to the long Islamic Moghul rule in the region , cooking Auguranbad was strongly influenced by the method of North Indian cooking. Aurangabad food is like Moghlai or Hyderabadi food, with pulaos and fragrant biryanis . Meat cooked with spices and fresh herbs is a specialty , as well as tasty treats .
Nagpur
Nagpur inherits a glorious and rich history and diverse cultural influences has boomed in recent times as a culinary city. There are exceptional cases, curries and sweets pulaos to pamper avid eaters. The food is generally spicy, with a good amount of ghee and peanuts , dried copra and dal are often the basis of flavors. Nagpur is also famous for its non-veg preparations known as SAOJI , which are generally made preparations with the spices cloves pepper paste instead of red chilli powder .
Solapur
The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh and Karnataka. The most popular dish is Shengachi policies or peanut bread, which is sweet bread or policies as Puran Poli. Another popular element to accompany many dishes are peanut chutney or spicy mixture of crushed peanuts , salt, chili powder and other spices. Solapur is one of the largest growers of Jowar in India , one can enjoy the bread crisp Jowar . Solapur is also famous for its " Khara sheep" ( Mutton Achar ) or goat curry salt .
Jalgoan
Jalgoan is known as the area of banana and sugar cane. Popular dishes include Shevanchi Bhaji , wange bharit ( Baingan Barthaor aubergine / eggplant roasted preparation) Udchali dal also known as " Ghute " ( Urid Daal ) Bharleli wangi ( Stuffed Eggplant ) Thecha ( Mix garlic and green peppers ) to accompany many dishes, Bhakari ( white millet flat bread ) and place of spicy mutton.This is known for its wide variety of Papads including Papads of Jowar , UDID , Nagli ( Nachani ), rice, potatoes land etc. in this region, people prepare a snack that translates " wheat flakes " . Aubergine (eggplant / aubergine ) is the main crop in the area here and is therefore widely used in regular meals and special occasion meals . The majority of the population in the district belongs to the community of peasant named Leva Patil (eg Dhake ) and so their traditional food is very simple.
Delights Festival
Maharashtrians celebrate their festivals with characteristic fervor and food forms an integral part of the celebrations .
Sweets are identified with certain festivals :
Diwali
Diwali inspires a variety of appetizing preparations as Karanji , Chakli , kadboli , anarasa , shankarpali , chirota , shev , chivda and varieties of ladoos like Dink ladoo , ladoo Besançon , shingdana ladoo , Rava ladoo , and so on are consumed in households Maharashtrian by children and adults. Diwali is considered one of the most favorable festivals in Maharashtra.
Ganesh Chaturthi
The most delicious during Ganesh Chaturthi are modak offers small rice or wheat flour dumplings stuffed with coconut and palm sugar . They are best when served with melted butter.
Mahashivratri
Marathi Hindu people hold fast that day . The fast food that day includes chutney prepared with fruit pulp kavath ( Limonia ) .
Holi
In this day of the Spring Festival , people enjoy a puran polite , soft , stuffed chappati in Channa dal and refined flour ( maida ) , served warm with clarified butter or a bowl of milk or coconut milk sweentened .
Other delicacies prepared exclusively for the holidays are shrikand , Motichur ladoo , basundi and kheer .
fast food
Many people Marathi Hindus hold as Ekadashi day in honor of Lord Vishnu or his avatars Chaturthi in honor of Ganesh on Monday in honor of Shiva , or Saturday in honor of Maruti or Saturn . Only certain types of foods are allowed to be eaten. These include milk and dairy products, fruits , sago ( sabudana ) , potatoes , nuts such as peanuts, sweet potatoes red purple ( called ratali Marathi ) and varyache tandul ( Shama millet ) . Thus, calorie and carbohydrate fasting menu can be prepared by choosing from the items listed above. Popular dishes include fasting sabudana Khichadi or peanut soup ( danyachi amti ) . Peanuts and most starches "allowed" to fasting as sago or potatoes come from outside India.
Maharashtrian meals (mainly lunch and dinner in an Indian culinary tour) are served on a tray called thali . Each element of the food served on the thali has a specific place . The bhaaji is served in the plate on the right side while the chutney, koshimbir are served up in the left periphery of the circular plate . The papad bhaaji are served under the koshimbir with polished rice and served at the bottom of the closed circle of the hand of the dining room . The puran is served atop the inner concentric circle. The amti , Rassa is served in separate bowls placed on the right side of the dining room. The water is placed on the left side . Traditionally , food was eaten with the right hand rather than any cutlery.It is considered rude to use the left hand while eating .
Dishes based Maharashtrian food ( Nagpur ) are based on bread and rice :
Ghadichi Poli or chapati - flat unleavened bread made from wheat , more common in urban areas .
Bhakri - bread made from millets like jowar and bajra are part of their daily food in rural areas .
The bhaajis vegetable dishes are made with a particular vegetable or combination of vegetables and requires the use of Goda masala , consisting essentially of a combination of onion , garlic, ginger, red chili powder , green peppers and mustard. Depending on the specific religious tradition caste or family , onion and garlic can not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India to refrain from eating onion and garlic for Chaturmas ( roughly equivalent to the monsoon season ) .
A particular variant of bhaaji is Rassa or curry. Vegetarians prepare Rassa or curry potato , tomato or caulifower core or fresh coconut and plenty of water to produce a soup as preparing bhaaji . Varan is nothing but plain dal , a common Indian lentil dish . Aamti variant of curry is usually made of a stock lens (TUR) , flavored with Goda masala , tamarind or amshul , jaggery ( Gul ) and in some cases , and coconut . A masalas that gives Maharashtrian food its authentic flavor is Goda ( sweet ) or masala Kalaa (black) masala .
Non- vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood Sea. The taambda Kolhapuri Rassa ( Red Curry ) and Andhra Rassa (white curry) of chicken and mutton in the southern city of Kolhapur and varhadi Rassa or ( varhadi chicken curry ) the Vidarbha region are particularly well known in Maharashtra. The coastal regions of Konkan is famous for fish and seafood Sea.
An urban typical Maharashtrian lunch or dinner usually starts with Poli ( chapati ) , accompanied by one or more bhaaji ( s) ( cooked vegetables ) and koshimbir ( vegetable salad ) and parts (usually pickles, chutneys, papad or ( Poppadom ) ) . This is usually followed by a second course of varan ( lightly or preparation Daal unspiced ) aamti ( spicy Daal preparation ) or Rassa with rice. As with most of the Indian kitchen tours, however , each region and / or community has its own quirks , preferences and variations in the overview above.
Koshimbir is very common and healthy addition to the plate. Generally based on raw vegetables mixed with yogurt and ground roasted peanuts ( Danyache Kut ) . Raitas made with different types of vegetables such as cucumbers or carrots are variants of koshimbir .
Appetizers or snacks
Shira
Kothimbir Wadi
Misal
sabudana Wada
Bakharwadi
There are plenty of snacks and side dishes in Maharashtrian cuisine. Some typical Maharashtrian dishes are:
Chivda : spicy rice flattened . It is also known as Bombay mix in foreign countries especially Britain .
Pohay : pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely offer his guest a Maharashtrian dish. During arranged marriages in Maharashtra, Kanda Pohe ( literal translation pohe prepared with onion ) is probably the dish served when the two families meet. It is so common that sometimes arranged marriage itself is known colloquially as " Kanda - pohay " . Other variations of the recipe are batata pohe (where potatoes diced are used instead of onion shreds ) . Other famous recipes made with Pohe ( flattened rice ) are DADPE pohe , a mixture of raw Pohe grated fresh coconut , green chillies , ginger and lemon juice and kachche pohe , gross pohe with minimal embellishments of oil, red chili powder , salt and onion shreds unsauteed .
Upma or sanja or upeeth : This snack is similar to upma south of India. It is a thick porridge made of semolina perked up with green peppers, onions and other spices .
Surali Wadi : chickpea flour rolls with a filling of coconut, coriander leaves and mustard .
Vada pav : Popular Maharashtrian "fast- food" dish consisting of fried mashed potato dumpling ( vada ) , eaten sandwich in a wheat bun ( VAP) . This is called Indian version of burger and is almost always accompanied by the famous red chutney made from garlic and peppers, and fried chilles . Vada pav in its entirety is rarely home , especially because baking at home is not common .
Matar - usal - pav : It is a dish of peas curry with onions, green peppers and sometimes garlic. Its eaten with a western style raised bun or pav. Another form of Matar usal is made in the Konkan areas or Brahmins especially in Pune - which has a coconut juice , coriander, ginger, garlic and green cold ground together and then fried in a Phodni . Water and green peas are added and boiled until the peas are cooked and have absorbed the taste of all the condiments.
Misal Pav : Quintessentially from Kolhapur . This is made from a mixture of curried lentils sprouts, topped with batata - bhaji , pohay , Chivda , farsaan , raw onions and tomatoes. In addition, some times eaten with yogurt . Usually the misal is served with a wheat bun .
Pav bhaji : This specialty dish from lanes of Mumbai crushed steamed vegetables ( mainly potatoes , peas, tomatoes, onions and green pepper ) cooked in spices and butter table. The mixture of vegetables served with deep fried soft bread wheat in butter and chopped onion . Sometimes cheese, paneer ( cottage cheese) are added.
Thalipeeth : A type of pancake. Usually spicy and is eaten with curd .
Zunka - Bhakar : An original recipe Maharashtrian chick pea flour eaten with Bhakri (flat bread made with either Bajri ( mil) or Jwari ( Millet )
Sabudana Khichadi : Stir sabudana ( sago pearls ) , a dish commonly eaten on days of religious fasting.
Khichdi : Made of rice and dal with mustard and onions to add flavor .
Bakarwadi : This spicy fried pastry is eaten as a snack tea time . Especially popular is that of Chitale Bandhu Mithaiwale in Pune.
Bhadang : spicy puffed rice .
Shira Semolina pudding
Chana daliche dheerde
[ 1 ] Ghavan .
UKAD
Kolhapuri Rassa pandhara misal and are some of the common and popular dishes across India
Maharashtrian cuisine as most Indian cuisines is laced with a lot of donuts. Some of them are
Kothimbir Vadi ( coriander ) mixed with chickpea flour and spices Maharashtrian . There are many variations of this dish some Deep Fried, some fried and some steamed .
" Kobi chya wadya " Cabbage rolls : Shredded cabbage in chick pea flour .
Kanda Bhaji : Onion Bhaji donuts , one of the most commonly consumed Maharashtrian dish . It is often sold by vendors Vada pav .
" Batata bhaji ": Deep fried potato coated fine soil in chickpea flour batter .
" Mirchi bhaji ": Deep Fried peppers. Some people prefer these coated chick pea flour batter .
"Alu wadi ": Colocasia rolled in chickpea flour leaves, steamed and fried .
Mung dal Wade
sabudana AMA
Surana chi wadi
Methi Wade made with the leaves of the fenugreek plant
Vegetables and preparations lenses
" Amti " (Sweet and Sour Curry lenses , made with Tamarind and Jaggery )
Batatyachi Bhaji (preparations of potatoes)
Vangyache bharit Baingan Bharta ( Eggplant salad / eggplant )
Dalimbya ( Beans)
Farasbichi bhaji ( green beans )
Palkachi Takatli Bhaji (spinach cooked in buttermilk )
Kelphulachi Bhaji (banana / plantain flower)
Fansachi Bhaji (preparation Jacquier )
Walache Birdha
Meat preparations
Varhadi Rassa ( SAOJI curry)
SAOJI a special curry sauce is mainly used in the preparation of meat dishes. The juice is commonly used in the manufacture of chicken and mutton curry , but it can also be used to prepare vegetarian dishes with potatoes, paneer or soya pieces . Other sources of meat such as pork or beef can also be used . SAOJI chicken or mutton is popular for its spicy taste.
Other preparations non - vegetarians popular in Maharashtra include:
Kolhapuri Mutton Rassa Taambda [dead link] (red curry)
Andhra Mutton Kolhapuri Rassa [dead link] (white curry)
chicken Maratha
Mutton Maratha
Soups and consumed
Kadhi
In Indian cuisine soups are eaten with the main course. Some popular soups are :
Kadhi
Solkadhi - prepared from coconut milk and Kokam
Tomato Saar - Maharashtrian spicy tomato soup
Kokam Saarland - prepared from dried fruit Kokam ( Garcinia indica) soup
Varan - slightly spicy or not spicy plain daal lentils with split pigeon peas ( Toor dal )
Aamti
Katachi Aamti - Sweet and sour soup made from chickpeas or Chana dal
Seasonings
Lonche Ambyache (mango pickle )
Lonche Limbache (lemon pickle )
Lonche Awlyache (LBA pickle )
Lonche Mohoriche (mustard pickles )
Ambe - haladiche lonache ( fresh turmeric pickle )
Lonache Mirachiche ( Chilly Pickle )
Dangar
papad
Miragund
Sandage
Methamba
Thecha
Jams and jellies
Muramba ( A kind of preserve , fruit and palm sugar season )
Sakhramba (kind of turf , made from sugar and seasonal fruits )
Sweets / Desserts
Two types of Tilgul , Maharashtrian sweet snack .
Puran Poli : It is one of the most popular soft point in the Maharashtrian cuisine. It is made from palm sugar ( molasses or gur ) , yellow gram ( Chana ) dal flour, pain , cardamom powder and ghee (clarified butter). It is composed almost all festivals. A meal containing Puran policy is considered "heavy" by Marathi people .
Gulachi Poli : Made especially on Makar Sankranti in typical Brahmin households, Gulachi Poli is similar to Puran Poli heavy meal . It is made with a soft stuffing Jaggery / shredded mixed with toasted ground Til ( white sesame seeds ) and some gram flour , which was grilled with a lot of gold in pure ghee. The dish is done as a means Paratha stuffed roti is fried in pure ghee until crisp on both sides . The heavenly taste when eaten slightly warm with loads of ghee.
Modak : a Maharashtrian sweet typically steamed ( ukdiche modak ) . Modak is prepared during the Ganesha festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed god , as it is reportedly his favorite sweet .. Modak can also be fried with various sweet fillings .
Karanji : a fried dumpling with a filling of grated coconut sweetened with palm sugar and flavored with cardamom powder. It is also known as Kanavale . It is one of the popular sweets prepared for the celebration of Diwali .
Gulab Jaam : balls made of dense milk ( Mava / Khava ) and bleached wheat flour fried in ghee (clarified butter) and then soaked in sugar syrup .
Shevaya chi Kheer : is prepared by cooking shevaya ( vermicelli ) in milk. The preparation is sweetened with jaggery or sugar, flavored with cardamom seeds and finally garnished with chopped nuts . Kheer is also made of rice , semolina and Dudhi ( white gourd ) .
Anarsa : It is made from soaked rice powder, sugar or palm sugar. The traditional process of creating the dough Anarsa could be tedious home of modern times, because it takes about 3 days. First the rice is soaked in water for 3 days - the water should be changed daily . After that, the rice must be dried slightly leaving slight moisture. Wet rice is then ground into a fine powder - powder retains moisture so even if powdery consistency , pressed with difficult time in your fist , it tends to retain shape. This is known as the pithi . After that, the pithi is mixed with fine ground sugar. If you started with 100g of dry rice ( before soaking ), then you need to take 100g of sugar in the soil. Mix the two together correctly and then with your hands, creating pieces of size cricket ball on this mixture. The moisture in the rice ensures the pieces retain the shape. This mixture can be stored for a long time at room temperature as long as it is sealed in an air tight container to prevent moisture from soaking the extra sugar . Whenever Anarsas must be prepared , mash half inch piece of banana and mix together a piece of size cricket ball . The banana provides sugar dissolves so be careful not to mix too many bananas. The batter should be very flexible while retaining shape . Small flat discs with about 2 inches in diameter are created by flattening a small ball of dough on a layer of poppy seeds - only on one side. These disks are fried with poppy coated side first into the hot ghee.
Chirota : Made by combination of RAWA (semolina and plain flour Maida
Jilbi : sweet chickpea flour fried in spiral shapes , then covered with sugar syrup.
Shankarpale : sweet flour fried in square / diamond ones.
Basundi : sweet dessert dense milk.
Gulachi polish is similar to puran polite but does not include Chana daal . The filling is made of grated palm sugar , cardamom powder and nutmeg powder .
Amras : Pulp / thick juice made of mangoes with a little sugar if needed and milk at a time.
Shikran : An instant sweet dish made from bananas , milk and sugar.
Shrikhand : sweet yogurt flavored with saffron, cardamom and nuts charoli .
Narali Bhaat : sweet rice made with coconut with special aroma given by cardamom and cloves. This is the special dish for the festival of Narali Pornima which falls on the full moon day of the Hindu month of Shravan (August)
Ladu : It is famous sweet snack in Maharashtra mainly prepared for Diwali
By regions of Maharashtra
The cuisine of Maharashtra is largely influenced by the landscape , people and cultures in many areas. It is not only memorable for its subtle variety and strong flavors , but also because of the legendary hospitality of Maharashtrians . In wealthy homes , parties often begin in mid- day and at the end , when the sun turns towards the western horizon .
People are known for aesthetic presentation of the food , which adds additional attraction for the holidays. For example, in formal meals, it is a practice to sing sacred meal devote to God verses. The guests are seated on mats or red wooden seats and eat from silver or metal thalis and bowls placed on a raised ' chowrang "or a short decorative table. Rangolis or auspicious patterns of colored powder are drawn around the thali or chowrang . To avoid mixing flavors , each guest receives a bowl of saffron scented water to dip your fingers in before starting the next course . There is a specific order to serve snacks and sweets , curry and rice or rotis , and a person who does not know it is not considered well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes that customer satisfaction to be his true joy .
Mumbai
Mumbai, the capital of Maharashtra , is a cosmopolitan city and if we can find almost any type of food here . For example , Indian dishes like Dosa Gujarati thali or Udipi and international cuisine such as Chinese. Vada pav and Pav Bhaji can be considered specific dishes that come to Mumbai.
Konkan
Traditional cultures of coastal Konkan region are coconuts , mangoes , cashews , rice and a variety of legumes. The region is also developing a large amount of kokum , a sweet and sour fruit . It is used as acidifying agent in curries in place of tamarind or tomatoes . Kokum is also used alone to make a soup . Fish and seafood is available in Konkan in large varieties and abundance. All these ingredients find place in the traditional Konkani food . A typical meal Konkani , therefore, will fish curry served with rice . Those who are lacto -vegetarians will still rice as a staple food with vegetables and lentils . Popadams prepared from rice floor are also a specialty Konkani .
Southern Maharashtra
This region is rich in sugar cane fields , rice paddies and milk. Well-irrigated farms produce plump , juicy fruit and vegetables throughout the year.
In the winter months , the nuclei coconut cooked in sugar syrup and eaten with peanuts and fresh Chana is a popular dish . Winter is also a lot of milk and milk as typical candy basundi , masala milk shreekhand and kheer . This is a social event in these areas to go to the river for a picnic or row down the river to eat young roasted corn ( Hurda ) Indian millet ( jwari ) with hot Garic / cold chutney. Milk , nuts, rough bhakaris ( flatbread ) of jwari ( MIL), hot meat curries and chilli spiked snacks are favorite foods here .
Vidarbha
Vidarbha 's cuisine is usually spicier than the coastal and southern regions . The ingredients used are besan , or chickpea flour and ground peanuts .
Pune
Home Marathas , Pune is a historic city . The food of these communities is delicate, little developed and lacto- vegetarian. Puneri misal , thalipeeth , Puri Bhaji and Dalimbi usal are considered cheap but tasty and nutritious at the same time . However, since Pune is a major metropolitan city with diverse population , regional dishes from all parts of India and beyond is available in the city. Bakarwadi is another popular snack in Pune.
kolhapur
Kolhapur is famous for its spicy mutton curries its Mahalaxmi temple or palace. Popularly called " Matnacha Rassa " red-hot mutton dish is served with a white sauce dilute pungency . chapattis . A red chili sauce for mutton curry is popular for those who like hot curries .. Kolhapuri misal is one of the spiciest dish.Kolhapuri " Pandhar Rassa " is a popular dish in Kolhapur containing bone mass which is very rich in calcium.
Aurangabad
Due to the long Islamic Moghul rule in the region , cooking Auguranbad was strongly influenced by the method of North Indian cooking. Aurangabad food is like Moghlai or Hyderabadi food, with pulaos and fragrant biryanis . Meat cooked with spices and fresh herbs is a specialty , as well as tasty treats .
Nagpur
Nagpur inherits a glorious and rich history and diverse cultural influences has boomed in recent times as a culinary city. There are exceptional cases, curries and sweets pulaos to pamper avid eaters. The food is generally spicy, with a good amount of ghee and peanuts , dried copra and dal are often the basis of flavors. Nagpur is also famous for its non-veg preparations known as SAOJI , which are generally made preparations with the spices cloves pepper paste instead of red chilli powder .
Solapur
The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh and Karnataka. The most popular dish is Shengachi policies or peanut bread, which is sweet bread or policies as Puran Poli. Another popular element to accompany many dishes are peanut chutney or spicy mixture of crushed peanuts , salt, chili powder and other spices. Solapur is one of the largest growers of Jowar in India , one can enjoy the bread crisp Jowar . Solapur is also famous for its " Khara sheep" ( Mutton Achar ) or goat curry salt .
Jalgoan
Jalgoan is known as the area of banana and sugar cane. Popular dishes include Shevanchi Bhaji , wange bharit ( Baingan Barthaor aubergine / eggplant roasted preparation) Udchali dal also known as " Ghute " ( Urid Daal ) Bharleli wangi ( Stuffed Eggplant ) Thecha ( Mix garlic and green peppers ) to accompany many dishes, Bhakari ( white millet flat bread ) and place of spicy mutton.This is known for its wide variety of Papads including Papads of Jowar , UDID , Nagli ( Nachani ), rice, potatoes land etc. in this region, people prepare a snack that translates " wheat flakes " . Aubergine (eggplant / aubergine ) is the main crop in the area here and is therefore widely used in regular meals and special occasion meals . The majority of the population in the district belongs to the community of peasant named Leva Patil (eg Dhake ) and so their traditional food is very simple.
Delights Festival
Maharashtrians celebrate their festivals with characteristic fervor and food forms an integral part of the celebrations .
Sweets are identified with certain festivals :
Diwali
Diwali inspires a variety of appetizing preparations as Karanji , Chakli , kadboli , anarasa , shankarpali , chirota , shev , chivda and varieties of ladoos like Dink ladoo , ladoo Besançon , shingdana ladoo , Rava ladoo , and so on are consumed in households Maharashtrian by children and adults. Diwali is considered one of the most favorable festivals in Maharashtra.
Ganesh Chaturthi
The most delicious during Ganesh Chaturthi are modak offers small rice or wheat flour dumplings stuffed with coconut and palm sugar . They are best when served with melted butter.
Mahashivratri
Marathi Hindu people hold fast that day . The fast food that day includes chutney prepared with fruit pulp kavath ( Limonia ) .
Holi
In this day of the Spring Festival , people enjoy a puran polite , soft , stuffed chappati in Channa dal and refined flour ( maida ) , served warm with clarified butter or a bowl of milk or coconut milk sweentened .
Other delicacies prepared exclusively for the holidays are shrikand , Motichur ladoo , basundi and kheer .
fast food
Many people Marathi Hindus hold as Ekadashi day in honor of Lord Vishnu or his avatars Chaturthi in honor of Ganesh on Monday in honor of Shiva , or Saturday in honor of Maruti or Saturn . Only certain types of foods are allowed to be eaten. These include milk and dairy products, fruits , sago ( sabudana ) , potatoes , nuts such as peanuts, sweet potatoes red purple ( called ratali Marathi ) and varyache tandul ( Shama millet ) . Thus, calorie and carbohydrate fasting menu can be prepared by choosing from the items listed above. Popular dishes include fasting sabudana Khichadi or peanut soup ( danyachi amti ) . Peanuts and most starches "allowed" to fasting as sago or potatoes come from outside India.
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