Maharashtrian or Marathi cuisine is cuisine of the Marathi people. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form Staples of Maharashtrian diet. Following is the list of Top ten dishes from Maharashtrian cuisine.
1) Pav Bhaji
It is a Maharashtrian fast food dish that originated in Mumbai cuisine. While Bhaji is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread.Such is the popularity of this dish, that it is common to find it on the menu of most Indian restaurants serving fast food in Asia (especially Singapore, Hong Kong), America, UK (London), Switzerland and elsewhere.
2) Batata Vada
Potatoes are mixed in masalas, coated in besan batter and deep fried to perfection. Finely cut green chilies and ginger and a tempering of mustard seeds, turmeric and salt are added to a mash of boiled potatoes, and after dipping patties of the mash in an herb-seasoned batter of gram flour, the patties are deep-fried.
3) Bharli Vangi
A very traditional Marathi Vegetable dish is Bharli Vangi or “Stuffed Eggplant”. Almost every cuisine has traditional recipes for stuffed vegetables, and eggplant especially lends itself well to being stuffed in a variety of ways. This Marathi recipe is delicious uses of peanuts and coconuts as the stuffing along with a variety of spices.
4) Aamti
It is the special way of preparing lentils or dal in Maharashtra. Aamti is a little spicy, a little sweet and a little tangy. The word aamti can also used to describe other curried preparations, but the aamti dal stands solid as the pillar of everyday food, making it a staple of almost every meal. Aamti is a good illustration of the generous use of jaggery or unrefined sugar in Marathi cooking which lends a slight sweetish tinge to even savory foods.
5) Pitla Bhakri
It forms part of the typical Maharashtrian cuisine and has in the last two decades become quite popular amongst the more cosmopolitan city dwellers as well. It consists of “Pitla,” a pasty-looking dish prepared from the powdered version of “Dal,” a popular pulse. Pitla is usually eaten with “Bhakri,” a bread made from either “Jowar” or “Bajra,” both of which are cereals.
6) Misal Pav
It consists of spicy curry usually made of sprout of Mataki and chilly powder gravy called 'Kutt'. The final dish is topped with Potato-Chiwda Mix, Farsan or Sev (Indian noodles), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter and buttermilk or curd and papad. It is known for its high spice content and is particularly known as Misal Pav there are different version of Misal Pav such as Kolhapuri Misal,Nashik Misal,Puneri Misal, Khandeshi Misal and Nagpuri Misal name signifies area where this misal is served also you get Kalya Masalachi Misal, Shev-misal, Dahi (yoghurt)Misal, etc.
7) Sabudana Khichdi
“Sabudana” is a local food base prepared from the latex of of the Sago Palm. The ready-to-eat dish prepared from it is known as “Khichdi,” which roughly mean “mixture.” Sabudana Khichdi is a popular breakfast item and is one of the few food products that are allowed to be eaten when Maharashtrians undertake holy-fasting known in Marathi as “Upaas.”
8) 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.It is the maharashtrian equivalent of dhokla and quite tasty.
9) Puran Poli
It is also known as Puran Puri, Boli, Bobbattu, Holige, Obbattu, Ubbatti, Poli and by many other names. It is a traditional type of sweet flatbread. The puran is made by boiling chickpea lentils with a pinch of turmeric for color. When the lentils are cooked and soft, the broth is removed and kept aside. Jaggery is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making a dough by mixing refined flour, milk and ghee. Equal number of balls are made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. The poli is then cooked on a hot griddle and served with ghee and a soup made from the syrup.
10) Shrikhand
It is an Indian sweet dish made of strained yogurt. Preparation of this dish is very simple but it takes some time to process yogurt properly. To prepare shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain. The strained yogurt, referred to as "Chakka", and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled.
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