Maharashtrian cuisine
Encyclopedia
Maharashtrian cuisine is cuisine
of 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 poli
, ukdiche Modak
,batata wada and "Kande-pohe".
Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali
). Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.
The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice
:
The bhaajis are vegetable dishes made with a particular vegetable or a combination of vegetables and requires the use of Goda masala
, essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard. Depending on the caste or specific religious tradition of a family, onion and garlic may not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onion and garlic during Chaturmas (broadly equates to the rainy monsoon season).
A particular variant of bhaaji is the rassa or curry
. Vegetarians prepare rassa or curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a soup like preparation than bhaaji. Varan is nothing but plain dal
, a common Indian lentil stew. Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavored with goda masala, tamarind or amshul, jaggery
(gul) and in some cases coconut as well. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda (sweet) masala or kalaa (black) masala
.
Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood
. The Kolhapuri taambda rassa (red curry
) and pandhra rassa (white curry) of chicken and mutton from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra. The coastal regions of Konkan are more famous for the fish and seafood dishes.
A typical Maharashtrian lunch or dinner usually starts with Poli (chapati
), accompanied by one or more bhaaji(s) (cooked vegetables) and a koshimbir(vegetable salad) along with some sides(usually pickles, Chutney
s, or papad (Poppadom)). This is usually followed by a second course of varan(lightly or unspiced Daal preparation), aamti (spicy Daal preparation) or rassa with rice. As with most of Indian cuisine however, each region and /or community has its own quirks, preferences and variations of the above general format.
Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts (Danyache Kut). Raita
s made with different types of vegetables such as cucumber
or carrots are variants of koshimbir.
There are lots of snack and side dishes in Maharashtrian cuisine. Some quintessentially Maharashtrian dishes are:
Kolhapuri misal and the pandhara rassa are some of the common dishes and popular through out india
Maharashtrian cuisine like most of the Indian cuisines is laced with lots of fritters. Some of them are
Other non-vegetarian preparations famous in Maharashtra are:
It is made from soaked powdered rice, jaggery or sugar. The traditional process for creating the Anarsa batter could be tedious to modern day homemakers since it takes almost 3 days. First the rice is soaked in water for 3 days - the water needs to be changed every day. After this, the rice needs to be dried slightly leaving slight moisture. The moist rice is then ground into a fine powder - the powder retains the moisture so even though it is powdery in consistency, when pressed together hard in your fist, it tends to retain a shape. This is known as the Pithi. After this the Pithi is mixed with ground refined sugar. If you started with 100gms of dry rice (before soaking), then you need to take 100gms of ground sugar. Mix the two together properly and then with your hands, create cricket-ball sized lumps out of this mix. The moisture in the rice ensures the lumps retain shape. This mix can be stored for a long time at room temperature as long as it is sealed in an airtight container to prevent the moisture from soaking the sugar further. Whenever Anarsas are to be prepared, mash half inch piece of and mix into an entire cricket-ball sized lump. The banana ensures the sugar dissolves so be careful not to mix too much of banana. The resultant dough should be very soft yet retain shape. Small flat discs with about 2 inches in diameter are created by flattening a small ball of the dough over a layer of poppy seeds - just on one side. These disks are fried with poppy coated side first into hot ghee.
The people are known for the aesthetic presentation of food, which adds extra allure to the feasts. For instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal to God. The guests sit on floor rugs 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 coloured powder are drawn around the thali or the chowrang. To avoid mixing flavours, each guest is given a bowl of saffron scented water to dip the fingers in before starting on the next course. There is a specific order of serving of savouries and sweets, curries and rice or rotis, and a person who does not know this is not considered to be well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes the satisfaction of his guests to be his true joy.
as well as International cuisine such as Chinese.
Vada pav
and Pav bhaji
may be regarded specifically as dishes that originated in Mumbai.
In the winter months, coconut kernels cooked in sugar syrup syrup and eaten with peanuts and fresh chana is a popular dish. Winter also means plenty of milk, and typical milk sweets like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to the riverbank for a picnic or row down the river to eat young roasted corn-cobs (hurda) of Indian millet
(jwari) with hot garic/chill chutney
. Milk, nuts, rough bhakaris (flat bread) of jwari (millet
), hot meat curries and chilli-spiked snacks are favourite foods here.
Vidarbha
Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts.
, Pune is a historic city. The food of these communities is delicate, sparsely designed and lacto-vegetarian. Puneri misal, thalipeeth, puri bhaji and dalimbi usal are regarded inexpensive but tasty and nutritious at the same time. It should be, however, noted that since Pune
is a large metropolitan city with diverse population, regional food from all parts of India and beyond is available in the city.
Kolhapuri misal is one of the spiciest dish.Kolhapuri "Pandhar rassa" is one of the popular dish in Kolhapur containing bone stock which is highly calcium rich.
Aurangabad's food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat cooked in fresh spices and herbs is a speciality, as are the delectable sweets.
burgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets 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 the flavours. Nagpur is also famous for its spicy non-veg preparations known as Saoji preparations, that are generally made by using clove-pepper paste instead of red chilly powder.
or spicey mixture of crushed peanuts, red chili powder salt, and other spices. Solapur being one of the biggest cultivators of Jowar in India, one can enjoy crisp Jowar bread. Solapur is also famous for its "Khara Mutton" or salty goat curry.
or roasted eggplant/aubergine
preparation), Udchali dal (Urid Daal), Bharleli wangi( Stuffed Brinjal), Thecha (Mix of Garlic and Green chilies) to accompany many dishes, Bhakari (flat white millet
bread) and spicy mutton. Majority of the population are peasant farmers and so their traditional food is very simple.
Sweetmeats are identified with particular festivals:
, kadboli
, anarasa, shankarpali, chirota, shev, chivda and varieties of ladoos like Dink ladoo, Besan ladoo, shingdana ladoo, Rava ladoo, and so on are consumed in Maharashtrian households by children and adults alike. Diwali is considered one of the most auspicious festivals in Maharashtra.
, small rice or wheat flour dumplings stuffed with coconut and jaggery. They are best when served with ghee
.
).
Other delicacies prepared exclusively for festival days are shrikand, motichur ladoo, basundi and kheer.
in honour of Lord Vishnu
or his Avatar
s, Chaturthi
in honour of Ganesh, Mondays in honour of Shiva
, or Saturday in honour of Maruti
or Saturn
. Only a certain kinds of foods are allowed to be eaten. These include milk and milk products, fruit, sago
(sabudana), potatoes, nuts such as peanuts, purple-red sweet potatoes (called ratali in Marathi) and varyache tandul (Shama millet). Thus a calorie and carbohydrate- rich fasting menu can be prepared by selecting from the items listed above. Popular fasting dishes include Sabudana khichadi or peanut soup (danyachi amti). It should be noted that peanuts and most of the "allowed" starches for fasting such as sago or potatoes originate outside India.
Cuisine
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...
of the Marathi people
Marathi people
The Marathi people or Maharashtrians are an Indo-Aryan ethnic group, that inhabit the Maharashtra region and state of western India. Their language Marathi is part of the southern group of Indo-Aryan languages...
, those from the state of Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
in India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
. 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 poli
Puran Poli
Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Gujarat, Karnataka, Tamil Nadu and Goa.-Ingredients:*300 gm - Channa dal or split yellow gram*300 gm - Jaggery...
, ukdiche Modak
Modak
A modak is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" or "kadubu" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour....
,batata wada and "Kande-pohe".
Regular meals and Staple dishes
See also ThaliThali
Thali is a Western, Central, and North-Western Indian meal with contents varying from one region to another. More usual and famous thalis are Maharashtrian, Gujarati and Rajasthani. A thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is...
Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali
Thali
Thali is a Western, Central, and North-Western Indian meal with contents varying from one region to another. More usual and famous thalis are Maharashtrian, Gujarati and Rajasthani. A thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is...
). Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.
The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
:
- Ghadichi Poli or chapatiChapatiChapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
- unleavened flat bread made of wheat, more common in urban areas. - BhakriBhakriBhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka . It is coarser than a roti and can be compared to a British biscuit with respect to hardness.Bhakri as...
- bread made from milletMilletThe millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
s like jowar and bajraPearl milletPearl millet is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times, it is generally accepted that pearl millet originated in Africa and was subsequently introduced into India. The center of diversity, and suggested area of domestication, for...
, form part of daily food in rural areas.
The bhaajis are vegetable dishes made with a particular vegetable or a combination of vegetables and requires the use of Goda masala
Masala
Masala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...
, essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard. Depending on the caste or specific religious tradition of a family, onion and garlic may not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onion and garlic during Chaturmas (broadly equates to the rainy monsoon season).
A particular variant of bhaaji is the rassa or curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
. Vegetarians prepare rassa or curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a soup like preparation than bhaaji. Varan is nothing but plain dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
, a common Indian lentil stew. Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavored with goda masala, tamarind or amshul, jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
(gul) and in some cases coconut as well. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda (sweet) masala or kalaa (black) masala
Masala
Masala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...
.
Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
. The Kolhapuri taambda rassa (red curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
) and pandhra rassa (white curry) of chicken and mutton from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra. The coastal regions of Konkan are more famous for the fish and seafood dishes.
A typical Maharashtrian lunch or dinner usually starts with Poli (chapati
Chapati
Chapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
), accompanied by one or more bhaaji(s) (cooked vegetables) and a koshimbir(vegetable salad) along with some sides(usually pickles, Chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
s, or papad (Poppadom)). This is usually followed by a second course of varan(lightly or unspiced Daal preparation), aamti (spicy Daal preparation) or rassa with rice. As with most of Indian cuisine however, each region and /or community has its own quirks, preferences and variations of the above general format.
Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts (Danyache Kut). Raita
Raita
Raita is an Indian/Pakistani condiment based on yogurt.Raita may also refer to:* Henna Raita, Finnish alpine skier* Marjatta Raita, Finnish actress* Mikko Raita, Finnish music mixing and recording engineer and producer- See also :...
s made with different types of vegetables such as cucumber
Cucumber
The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
or carrots are variants of koshimbir.
Appetizers or Snacks
- Chivda: Spiced flattened rice. It is also known as Bombay mixBombay mixBombay Mix is the name used in the United Kingdom for a traditional Indian snack known as chiwda, chevdo, chevda or chivdo in India, or Chaṇāchura or Chanāchura in Orissa and chanachur in Bengal. The English name originates from the city of Mumbai , India...
in Foreign countries especially Great Britain. - PohayPohayPohay or Pohe is an Indian fast food prepared in Maharashtra.Its origins are unknown. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'. Pohay with tarri is a relished snack in...
: pohay or pohe is a snack made from flattened rice. It is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest. During arranged marriages in Maharashtra, Kanda Pohe (literal translation, pohe prepared with onion) is most likely the dish served when the two families meet. Its so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay". Other variants on the recipe are batata pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice; and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsauteed onion shreds. - UpmaUpmaUpma is a popular Indian breakfast dish originating in South India.-Etymology:The general name of the dish in most languages is formed from two words : salt and flour...
or sanja or upeeth: This snack is similar to the south Indian upma. It is a thick porridge made of semolina perked up with green chillies, onions and other spices. - Surali Wadi: Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.
- Vada pavVada pavVada pav , sometimes spelled wada pav, is a popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav. The compound word batata vada refers in Marathi to a vada made out of batata, the latter referring to a potato...
: Popular Maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a bun (pav). This is referred to as Indian version of burger and is almost always accompanied with the famous red chutney made from garlic and chillies, and fried green chilles. Interestingly rarly vada pav are home made. - Matar-usal- pav :It is a dish made of green peas in a curry with onions, green chillies and sometimes garlic. Its eaten with a western style leavened bun or pav. Another form of Matar usal is made in konkan areas or by brahmins especially in Pune - this has a gravy of coconut, coriander, ginger-garlic and green chilly ground together and then fried into a Phodni. Some water and green peas are added and boiled till the peas are cooked and have absorbed the taste of all the condiments.
- Misal PavMisal Pav'Misal Pav'is a marathi movie to be released in the late 2011 under the banner of M D movies.produced by: Madhu K PanditDirector: Vishwjit MasalActors: Vijay Chavan, Usha Nadkarni, Viju Khote, Anshuman Vishare and others....
:Quintessentially from Kolhapur. This is made from a mix of curried sprouted lentils, topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. Also some times eaten with yogurt. Bread is a must. - Pav bhajiPav bhajiPav Bhaji is a fast food dish that originated in Marathi cuisine, and is native to Maharashtra and is popular in most metropolitan areas in India, particularly in Pune. Pav in Marathi means a small loaf of bread. The word has been derived from Portuguese pão . Bhaji in Marathi means vegetable dish...
: This speciality dish from lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and table butter. The vegetable mix is served with soft bun shallow fried in table butter and chopped onion. Sometimes cheese, paneer (cottage cheese) are added. - ThalipeethThalipeethThalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Bengal gram, Black gram, coriander seeds, cumin seeds, wheat, and rice...
: A type of pancake. Usually spicy and is eaten with curd. - Zunka-Bhakar: A native Maharashtrian chick pea flour recipe eaten with Bhakri.
- Sabudana KhichadiSabudana KhichadiSabudana khichadi is an Indian dish made from soaked Sabudana . It is usually prepared in western parts of India especially in Gujarat & Maharashtra. In the majour towns of Maharashtra like Mumbai, Pune and Nagpur, it is available as street food and is widely enjoyed by everyone throughout the...
: Sauted sabudana (Pearls of sago palmMetroxylon saguMetroxylon sagu is a species of palm in the genus Metroxylon, native to tropical southeastern Asia in Indonesia , Papua New Guinea, Malaysia and possibly also the Philippines .It is a monocarpic palm growing to 10 m tall or more, with pinnate leaves up to 7 m...
), a dish commonly eaten on days of religious fasting. - KhichdiKhichdiKhichṛī , alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants, is a South Asian preparation made from rice and lentils...
: Made up of rice and dal with mustard seeds and onions to add flavor. - Bakarwadi: This spicy fried pastry is eaten as a tea time snack. Especially popular is that from Chitale Bandhu Mithaiwale in PunePunePune , is the eighth largest metropolis in India, the second largest in the state of Maharashtra after Mumbai, and the largest city in the Western Ghats. Once the centre of power of the Maratha Empire, it is situated 560 metres above sea level on the Deccan plateau at the confluence of the Mula ...
. - Bhadang: Spiced puffed rice.
- Shira Semolina pudding
- Chana daliche dheerde
- http://food.sulekha.com/ghavan-id7358-11959-recipe.htm Ghavan.
- Ukad
Kolhapuri misal and the pandhara rassa are some of the common dishes and popular through out india
Maharashtrian cuisine like most of the Indian cuisines is laced with lots of fritters. Some of them are
- Kothimbir vadi: Coriander (Cilantro) mixed with chick pea flour and Maharashtrian spices. There are plenty of variants of this dishes some deep fried, some stir fried and some steamed.
- "Kobi chya wadya" Cabbage rolls: Shredded cabbage in chick pea flour.
- Kanda Bhaji: onion bhaji fritters, one of the more popularly consumed Maharashtrian dish. It commonly sold by Vada pav vendors.
- "Batata bhajiPakoraPakora is a fried snack found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, cauliflower, tomato, chilli, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them...
": Deep fried, fine potato slices coated in chick pea flour batter. - "Mirchi bhaji": Deep fried, chillies. Some people prefer these coated in chick pea flour batter.
- "Alu wadi": ColocasiaColocasiaColocasia is a genus of 25 or more species of flowering plants in the family Araceae, native to tropical Polynesia and southeastern Asia. Common names include Elephant-ear, Taro, Cocoyam, Dasheen,Chembu, and Eddoe...
leaves rolled in chick pea flour, steamed and then stir fried. - MungMung beanThe mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
dal wade - Sabudana wada
- Surana-chi wadi
- Methi wade made with leaves of FenugreekFenugreekFenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
plant
Vegetable and lentil preparations
- "Amti" (Sweet and Sour Lentil Curry, made with Tamarind and Jaggery)
- Batatyachi Bhaji (Potato preparations)
- Vangyache bharit Baingan Bharta (Aubergines/Eggplant salad)
- Dalimbya (Beans)
- Farasbichi Bhaji (French beans)
- Palkachi Takatli Bhaji (Spinach cooked in buttermilkButtermilkButtermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
) - Kelphulachi Bhaji (Banana/plantain bloom)
- Fansachi Bhaji (JackfruitJackfruitThe jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
preparation) - Walache Birdha
Varhadi rassa Also known as Saoji Curry
Saoji curry is special gravy mainly used in preparing non-vegetarian (chicken and mutton dish); But can also be used to prepare vegetarian dish (Potato, Paneer or Soya Chunk). Saoji chicken or Mutton is famous for its spicy taste and is highly recommended to all the spicy food lovers.Other non-vegetarian preparations famous in Maharashtra are:
- Mutton Kolhapuri Taambda rassa (Red curryCurryCurry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
) - Mutton Kolhapuri Pandhra rassa (White curry)
Soups and consommes
In Indian cuisine soups are consumed along with the main course. Some popular soups are:- Kadhi
- SolkadhiSolkadhiSolkadhi is an energizing drink, popular in the Konkan region of India, made from coconut milk and kokum. The preparation is prepared from liquid extracted from fresh coconut known as coconut milk, nowadays you can also get this extracted milk in TetraPack. The coconut milk so obtained is usually...
- prepared from coconut milk and Kokam - TomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
saar - Maharashtrian spicy tomato soup - Kokam saar - Soup prepared from dried fruit of Garcinia indicaGarcinia indicaGarcinia indica, a plant in the mangosteen family , commonly known as kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses....
- Varan - plain non-spicy or lightly spiced daal lentil with splitPigeon peaPigeon peaThe pigeon pea , also known as tropical green pea, toor dāl or arhar dāl , ತೊಗರಿ ಬೇಳೆ kadios , or Congo pea or gungo pea , pois Congo , gandul , gunga pea, or no-eye pea, [Cajanus...
(Toor dal) - Aamti
- Katachi Aamti - Sweet, hot and sour soup prepared from Chana or ChickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
dal
Pickles and condiments
- Ambyache lonche (mango pickleMango pickleMango pickle refers to variety of pickles prepared using mango. This is a very popular pickle in South Asia and India. These spicy pickles are also available commercially.-Tender mango pickle:This is a special pickle prepared using processed tender mango...
) - Limbache lonche (lemon pickle)
- Awlyache lonche (amla pickle)
- Mohoriche lonche (mustard pickle)
- Ambe-haladiche lonache (fresh turmeric pickle)
- Mirachiche lonache (Chilly PickleIndian pickleIndian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
) - Dangar
- Papad
- Miragund
- Sandage
- Methamba
- Thecha
Jams and jellies
- Muramba (A kind of preserve, made from jaggery and seasonal fruits)
- Sakhramba (A kind of preserve, made from sugar and seasonal fruits)
Sweets/Desert
- Puran PoliPuran PoliPuran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Gujarat, Karnataka, Tamil Nadu and Goa.-Ingredients:*300 gm - Channa dal or split yellow gram*300 gm - Jaggery...
: It is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
(molasses or gur), yellow gram (chana) dalDalDal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
, pain flour, cardamomCardamomCardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
powder and gheeGheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
(clarified butter). It is made at almost all festivals. A meal containing puran poli is considered "heavy" by Marathi peopleMarathi peopleThe Marathi people or Maharashtrians are an Indo-Aryan ethnic group, that inhabit the Maharashtra region and state of western India. Their language Marathi is part of the southern group of Indo-Aryan languages...
. - Gulachi Poli : Made specially on Makar Sankranti in typical Brahmin households, the Gulachi poli is a heavy meal similar to the Puran Poli. It is made with a stuffing of soft/shredded Jaggery mixed with toasted, ground Til (white sesame seeds)and some gram flour which has been toasted to golden in plenty of pure Ghee. The dish is made like a paratha i.e. the stuffed roti is fried on Pure ghee till crisp on both side. Tastes heavenly when eaten slightly warm with loads of ghee.
- ModakModakA modak is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" or "kadubu" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour....
: is 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. For more info, visit http://en.wikibooks.org/wiki/Cookbook:Modak. Modak can also be fried with various sweet stuffings. - Karanji: is a deep fried dumplingDumplingDumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamomCardamomCardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
seeds. It is also known as Kanavale. It is one of the popular sweets prepared for Diwali celebrations. - Gulab JaamGulab jamunGulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried...
: are balls made of dense milk (Mava/Khava) and bleached wheat flour fried in ghee (clarified butter) and then dipped in sugar syrup. - Shevaya chi KheerKheerKheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
: is prepared by cooking shevaya (vermicelliVermicelliVermicelli is a traditional type of pasta round in section that is thicker than spaghetti.-Vermicelli thickness comparison:In USA, the National Pasta Association, founded in 1904, lists, together with various spelling mistakes, vermicelli as a thinner type of spaghetti.-History in Italy:In...
) 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). - AnarsaAnarsaAnarsa is a pastry like snack commonly associated with the Hindu festival of Diwali in Central & Northern India. Its ingredients include jaggery, rice, poppy seed and ghee.Recipe :...
:
It is made from soaked powdered rice, jaggery or sugar. The traditional process for creating the Anarsa batter could be tedious to modern day homemakers since it takes almost 3 days. First the rice is soaked in water for 3 days - the water needs to be changed every day. After this, the rice needs to be dried slightly leaving slight moisture. The moist rice is then ground into a fine powder - the powder retains the moisture so even though it is powdery in consistency, when pressed together hard in your fist, it tends to retain a shape. This is known as the Pithi. After this the Pithi is mixed with ground refined sugar. If you started with 100gms of dry rice (before soaking), then you need to take 100gms of ground sugar. Mix the two together properly and then with your hands, create cricket-ball sized lumps out of this mix. The moisture in the rice ensures the lumps retain shape. This mix can be stored for a long time at room temperature as long as it is sealed in an airtight container to prevent the moisture from soaking the sugar further. Whenever Anarsas are to be prepared, mash half inch piece of and mix into an entire cricket-ball sized lump. The banana ensures the sugar dissolves so be careful not to mix too much of banana. The resultant dough should be very soft yet retain shape. Small flat discs with about 2 inches in diameter are created by flattening a small ball of the dough over a layer of poppy seeds - just on one side. These disks are fried with poppy coated side first into hot ghee.
- Chirota: Made by combination of rawa (SemolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
and maida Plain flour - JilbiJalebi-Further reading:*Epicure's Delectable Desserts of the World By Asha Khatau ISBN 81-7991-119-5...
: Sweetened chick-pea flour deep fried in spiral shapes, then coated in sugar syrup. - Shankarpali: Sweetened flour deep fried in small square/diamond shapes.
- BasundiBasundiBasundi is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half....
: Sweetened dense milk dessert. - Gulachi poli is similar to puran poli but this does not include chana daal. The filling is made of grated jaggery, cardamom powder and nutmeg powder.
- AamrasAamrasAamras or Amras is the pulp of the tropical fruit Mango eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with Chapati. At times ghee and milk are added to the pulp to enhance its flavour...
: Pulp/Thick Juice made of mangoes, with a bit of sugar if needed and milk at times. - Shikran: An instant sweet dish made from banana, milk and sugar.
- ShrikhandShrikhandShrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine. It is also served with Gujarati thali sometimes as a sweet dish. Preparation of this dish is very simple but it takes some time to process yogurt properly.The...
: Sweetened yogurt flavoured with saffron, cardamom and charoli nuts. - Narali Bhaat : Sweet rice made using coconut with special flavoring given by cardamon and cloves. This is the special dish for the festival; of Narali Pornima which falls on the Full moon day in the HinduHinduHindu refers to an identity associated with the philosophical, religious and cultural systems that are indigenous to the Indian subcontinent. As used in the Constitution of India, the word "Hindu" is also attributed to all persons professing any Indian religion...
month of Shravan (August) - LadduLadduLaddu or Laddoo is a ball-shaped sweet popular in South Asian countries including India, Pakistan, Nepal and Bangladesh as well as countries with immigrants from South Asia. Laddu is made of flour and sugar with other ingredients that vary by recipe...
: 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, the people and the crops grown in various regions. It is not only memorable for its subtle variety and strong flavours, but also because of the legendary hospitality of Maharashtrians. In affluent homes, feasts often start at mid-day and end when the sun turns towards the western horizon.The people are known for the aesthetic presentation of food, which adds extra allure to the feasts. For instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal to God. The guests sit on floor rugs 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 coloured powder are drawn around the thali or the chowrang. To avoid mixing flavours, each guest is given a bowl of saffron scented water to dip the fingers in before starting on the next course. There is a specific order of serving of savouries and sweets, curries and rice or rotis, and a person who does not know this is not considered to be well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes the satisfaction of his guests to be his true joy.
Mumbai
Mumbai, the capital of the state of Maharashtra, is a cosmopolitan city and so one can find almost all type of food here. For example, Indian dishes such as Gujrathi thali or Udipi DosaDosa
Dosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
as well as International cuisine such as Chinese.
Vada pav
Vada pav
Vada pav , sometimes spelled wada pav, is a popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav. The compound word batata vada refers in Marathi to a vada made out of batata, the latter referring to a potato...
and Pav bhaji
Pav bhaji
Pav Bhaji is a fast food dish that originated in Marathi cuisine, and is native to Maharashtra and is popular in most metropolitan areas in India, particularly in Pune. Pav in Marathi means a small loaf of bread. The word has been derived from Portuguese pão . Bhaji in Marathi means vegetable dish...
may be regarded specifically as dishes that originated in Mumbai.
Konkan
The traditional crops of the coastal Konkan region are coconuts, mangoes, cashews, rice and a variety of pulses. The region also grows a great quantity of kokum, a sweet-sour fruit. Fish and seafood is available in vast varieties and in abundant supply. All these ingredients find place in the traditional Konkani food. Be it the mild, naturally fragrant vegetable mixture served with local papadums, or a spicy-hot fish and meat curry with a coconut milk base.Southern Maharashtra
This region is rich in sugarcane fields, rice paddies and milk. Well-irrigated farms produce plump, juicy fruit and vegetables throughout the year.In the winter months, coconut kernels cooked in sugar syrup syrup and eaten with peanuts and fresh chana is a popular dish. Winter also means plenty of milk, and typical milk sweets like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to the riverbank for a picnic or row down the river to eat young roasted corn-cobs (hurda) of Indian millet
Millet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
(jwari) with hot garic/chill chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
. Milk, nuts, rough bhakaris (flat bread) of jwari (millet
Millet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
), hot meat curries and chilli-spiked snacks are favourite foods here.
VidarbhaVidarbhaVidarbha is the eastern region of Maharashtra state made up of Nagpur Division and Amravati Division. Its former name is Berar . It occupies 31.6% of total area and holds 21.3% of total population of Maharashtra...
Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts.Pune
Home to the Peshwas and MarathasMaratha Empire
The Maratha Empire or the Maratha Confederacy was an Indian imperial power that existed from 1674 to 1818. At its peak, the empire covered much of South Asia, encompassing a territory of over 2.8 million km²....
, Pune is a historic city. The food of these communities is delicate, sparsely designed and lacto-vegetarian. Puneri misal, thalipeeth, puri bhaji and dalimbi usal are regarded inexpensive but tasty and nutritious at the same time. It should be, however, noted that since Pune
Pune
Pune , is the eighth largest metropolis in India, the second largest in the state of Maharashtra after Mumbai, and the largest city in the Western Ghats. Once the centre of power of the Maratha Empire, it is situated 560 metres above sea level on the Deccan plateau at the confluence of the Mula ...
is a large metropolitan city with diverse population, regional food from all parts of India and beyond is available in the city.
Kolhapur
Kolhapur is as famous for its spicy mutton curries as its Mahalaxmi temple or palaces. Popularly called 'Matnacha rassa', red-hot mutton dish is served with a white gravy to dilute its pungency and. chappatis . A chilli red gravy for the mutton curry is popular for those who like hot curries..Kolhapuri misal is one of the spiciest dish.Kolhapuri "Pandhar rassa" is one of the popular dish in Kolhapur containing bone stock which is highly calcium rich.
Aurangabad
As a result of the long Islamic Moghul rule in the region, the cuisine of Auguranbad has been highly influenced by the North Indian method of cooking, .Aurangabad's food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat cooked in fresh spices and herbs is a speciality, as are the delectable sweets.
Nagpur
The city of Nagpur inherits a glorious history and varied rich cultural influences and hasburgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets 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 the flavours. Nagpur is also famous for its spicy non-veg preparations known as Saoji preparations, that are generally made by using clove-pepper paste instead of red chilly powder.
Solapur
The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh & Karnataka. The most popular dish is Shengachi poli or Groundnut bread, which is sweet bread or poli just like Puran poli. Another popular item to accompany many dishes is peanut chutneyChutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
or spicey mixture of crushed peanuts, red chili powder salt, and other spices. Solapur being one of the biggest cultivators of Jowar in India, one can enjoy crisp Jowar bread. Solapur is also famous for its "Khara Mutton" or salty goat curry.
Jalgoan
Jalgoan is known as the district of Banana and sugercane. Popular dishes include Shevanchi Bhaji, wange bharit(Baingan BarthaBaingan Bartha
Baingan Bartha or Baingan ka Bhurta is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta made from eggplant , which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.-Overview:It is popular...
or roasted eggplant/aubergine
Aubergine
The eggplant, aubergine, melongene, brinjal or guinea squash is a plant of the family Solanaceae and genus Solanum. It bears a fruit of the same name, commonly used in cooking...
preparation), Udchali dal (Urid Daal), Bharleli wangi( Stuffed Brinjal), Thecha (Mix of Garlic and Green chilies) to accompany many dishes, Bhakari (flat white millet
Millet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
bread) and spicy mutton. Majority of the population are peasant farmers and so their traditional food is very simple.
Festival Delicacies
Maharashtrians celebrate their festivals with characteristic fervour and food forms an integral part of the celebrations.Sweetmeats are identified with particular festivals:
Diwali
Diwali inspires a variety mouth-watering preparations like karanji, chakliChakli
Chakli or Murukku is a savoury snack popular in India and Sri Lanka, originating in the cuisine of the South and West India. It is also popular in places with large Indian populations.-History:...
, kadboli
Kadboli
Kadboli or Kadaboli , is a traditional savoury snack prepared in Maharashtra.-Ingredients:Kadboli is typically made from a mixture of chana, urad, moong and rice flour, salt, and flavourings such as chili, ajwain, or cumin. The same dish is known as Kodbale in Karnataka, the only difference being...
, anarasa, shankarpali, chirota, shev, chivda and varieties of ladoos like Dink ladoo, Besan ladoo, shingdana ladoo, Rava ladoo, and so on are consumed in Maharashtrian households by children and adults alike. Diwali is considered one of the most auspicious festivals in Maharashtra.
Ganesh Chaturthi
The most delectable offerings during Ganesh Chaturthi are modakModak
A modak is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" or "kadubu" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour....
, small rice or wheat flour dumplings stuffed with coconut and jaggery. They are best when served with ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
.
Mahashivratri
Marathi Hindu people hold a fast on this day. The fasting food on this day includes chutney prepared with pulp of the kavath fruit (LimoniaLimonia (plant)
Limonia acidissima is the only species within the monotypic genus Limonia. It is native in the Indomalaya ecozone to Bangladesh, India, Pakistan, Sri Lanka, and in Indochinese ecoregion east to Java and the Malesia ecoregion...
).
Holi
On this spring festival day, people enjoy a puran poli, a sweet, stuffed chappati made of channa dal and refined flour (maida), served warm with clarified butter or a bowl of milk or sweentened coconut milk.Other delicacies prepared exclusively for festival days are shrikand, motichur ladoo, basundi and kheer.
Fasting Cuisine
A large number of Marathi Hindu people hold fast on days like EkadashiEkadashi
Ekadashi , also spelled as Ekadasi, is the eleventh lunar day of the shukla or krishna paksha of every lunar month in the Hindu calendar . In Hinduism and Jainism it is considered a spiritually beneficial day...
in honour of Lord Vishnu
Vishnu
Vishnu is the Supreme god in the Vaishnavite tradition of Hinduism. Smarta followers of Adi Shankara, among others, venerate Vishnu as one of the five primary forms of God....
or his Avatar
Avatar
In Hinduism, an avatar is a deliberate descent of a deity to earth, or a descent of the Supreme Being and is mostly translated into English as "incarnation," but more accurately as "appearance" or "manifestation"....
s, Chaturthi
Chaturthi
Chaturthi or Chaviti , is the fourth day of any lunar month in the Hindu calendar.-Festivals of Chaturthi:* Ganesh Chaturthi is one of prominent Chaturthi on which Lord Ganesha makes his presence on the earth....
in honour of Ganesh, Mondays in honour of Shiva
Shiva
Shiva is a major Hindu deity, and is the destroyer god or transformer among the Trimurti, the Hindu Trinity of the primary aspects of the divine. God Shiva is a yogi who has notice of everything that happens in the world and is the main aspect of life. Yet one with great power lives a life of a...
, or Saturday in honour of Maruti
Hanuman
Hanuman , is a Hindu deity, who is an ardent devotee of Rama, a central character in the Indian epic Ramayana and one of the dearest devotees of lord Rama. A general among the vanaras, an ape-like race of forest-dwellers, Hanuman is an incarnation of the divine and a disciple of Lord Rama in the...
or Saturn
Saturn
Saturn is the sixth planet from the Sun and the second largest planet in the Solar System, after Jupiter. Saturn is named after the Roman god Saturn, equated to the Greek Cronus , the Babylonian Ninurta and the Hindu Shani. Saturn's astronomical symbol represents the Roman god's sickle.Saturn,...
. Only a certain kinds of foods are allowed to be eaten. These include milk and milk products, fruit, sago
Sago
Sago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
(sabudana), potatoes, nuts such as peanuts, purple-red sweet potatoes (called ratali in Marathi) and varyache tandul (Shama millet). Thus a calorie and carbohydrate- rich fasting menu can be prepared by selecting from the items listed above. Popular fasting dishes include Sabudana khichadi or peanut soup (danyachi amti). It should be noted that peanuts and most of the "allowed" starches for fasting such as sago or potatoes originate outside India.
External links
- details on kasaragodu delicacies are available on karhadesamskrithi.in
- Maharashtrian Cuisine
- Maharashtrian Recipes