Maharastrian Cuisine





  • Maharashtra mainly consists of farmers so emphasis is laid on vegetarian cookery except for the coastal region.
  • This cuisine is very diverse and covers a wide range from being extremely mild to very spicy dishes.
  • Use of pounded masalas and lots of chillies make it different from others.
  • The staple dishes of Maharashtrian cuisine are based on bread and rice, while pulses play an important role as well.
  • There are lots of snack and side dishes in Maharashtrian cuisine like paav bhaji, Vada paav, Bhel puri, Poha, Ragada Pattice etc.


History and influence

The cuisine has not changed with the advent of mughals, British or other foreign invaders, except for the sole Mumbai.

According to their food habits, Maharastra is divided into following regions-
1. Vidharbha in north east
2. Marathwada in east
3. Kolhapur in south east
4. Konkan in south west
5. Western Ghat – along the western coastline


Specialties
Pohe
It is a snack made from flattened rice. A mixture of pohe rinsed under running water with shredded fresh coconut, green chillies, dices of Potatoes, mustard seeds, hing ,lemon juice , turmeric powder, salt and sauteed onions shreds.
Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard,hingand red chillies.
Popular maharashtrian dish consisting of a vada made of deep fried mashed-potato dumpling, and a bun (pav).This is the Indian version of burger and accompanied with red chutney made from garlic and chillies.
Misal-Pav
This is made from a mixture of curried sprouted lentils that is very spicy in taste, topped with Farsan,chopped onions,coriander and eaten with pav.
This is very popular dish from Mumbai. It is basically a combination of spicy and tangy mixed vegetable preparation and pav that is shallow fried in butter. It is accompanied with chopped onion. The vegetable is made from mashed potatoes, peas, tomatoes, onions and capsicum with a special combination of spices cooked in table butter.

Sabudana soaked overnite .Mix groundnut powder,salt,sugar in sabudana.  heat ghee in pan,add jeera,gr.chillies,boiled pieces of potato, add the sabudana mixture.
Garnish with coconut & coriander,
Made up of rice and dal with mustard seeds,turmeric,gr.chillies,hing,kadipatta,jeera to add flavor.
Kothimbir vadi
Coriander mixed with chick pea flourwith rcp and turmeric pd, line a caserole pour the mixture top it with sesame seeds and steam.cut it into pieces deep fry………….. and maharastrian spices. There are plenty of variants of this dishes some deep fried, some stir fried and some steamed.
Onion fritters, one of the more popularly consumed Maharastrian dish. It commonly sold by Vada pav vendors.
Batata bhaji
 Deep fried, fine potato slices coated in chick pea flour batter.
Amti
Sweet and Sour dal, with Amsul and Jaggery   coconut and coriander.
Puran poli
 It is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggery,yellow gram dal, plain flour, cardamom powder and ghee.It is made at almost all festivals. Best eaten hot with ghee
It is a popular Maharashtrian sweet prepared during the Ganesha festival around August, when it is often given as an offering to lord Ganesha.
It is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as kanola. It is a common sweet during Diwali.
It  is prepared by cooking vermicelli in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts. Kheer is also made of Rice, Semolina, and Dudhi (white gourd).
Shankarpali
 Sweetened flour deep fried in small square/diamond shapes.
Sweetened yogurt flavoured with saffron, cardamom and charoli nuts.
Rice made using coconut with special flavoring given by cardamon and cloves.
 



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