Maharashtrian Cuisine

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Maharashtrian Cuisine

  1. 1. VIDHARBHA E MARATHWADA SE N MAHARASHTRIAN REGION SE KHALPUR S WESTERN GHATS KONKAN
  2. 2. Appetizers or snacks Shira Kothimbir Wadi Misal Sabudana Wada Bakharwadi There are lots of snack and side dishes in Maharashtrian cuisine. Some quintessentially Maharashtrian dishes are: Chivda: Spiced flattened rice. It is also known as Bombay mix in Foreign countries especially Great Britain.
  3. 3. Upma 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 pav: Popular Maharashtrian "Fast food " dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a Wheat 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. Vada pav in its entirety is rarely made at home, mainly, because oven cooking at home is not common.
  4. 4. Pohay: 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 "kandapohay". 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. bread bun.
  5. 5. 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 Pav: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. Usually, the misal is served with a Wheat bread bun.
  6. 6. Surali Wadi: Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard. Vada pav: Popular Maharashtrian "Fast food " dish consisting of fried mashedpotato dumpling (vada), eaten sandwiched in a Wheat 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. Vada pav in its entirety is rarely made at home, mainly, because oven cooking at home is not common. 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 Pav: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. Usually, the misal is served with a Wheat bread bun.
  7. 7. Pav bhaji: 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 Wheat bun shallow fried 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: A native Maharashtrian chick pea flour recipe eaten with Bhakri (flat bread made either with bajri (Pearl millet) or Jwari (Millet) Sabudana Khichadi: Sauted sabudana (Pearls of sago palm), a dish commonly eaten on days of religious fasting. Khichdi: Made up of rice and dal with mustard seeds and onions to add flavor.
  8. 8. Kolhapuri misal and the pandhara rassa are some of the common dishes and popular throughout 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 bhaji": 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.
  9. 9. Bakarwadi: This spicy fried pastry is eaten as a tea time snack. Especially popular is that from Chitale Bandhu Mithaiwale in Pune. Bhadang: Spiced puffed rice. Shira Semolina pudding Chana daliche dheerde [1] Ghavan. Ukad
  10. 10. Mung dal wade Sabudana wada Surana-chi wadi Methi wade made with leaves of Fenugreek plant "Alu wadi": Colocasia leaves rolled in chick pea flour, steamed and then stir fried.
  11. 11. "Batata bhaji": 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": Colocasia leaves rolled in chick pea flour, steamed and then stir fried. Mung dal wade Sabudana wada Surana-chi wadi Methi wade made with leaves of Fenugreek plant
  12. 12. HISTORY OF VIDHARBHA Vidarbha (Marathi: ) is the eastern region of Maharashtra state, India made up of the Nagpur Division and the Amravati Division. Its former name is Berar (Varhad in Marathi It occupies 31.6% of total area and holds 21.3% of total population of Maharashtra.] It borders the state of Madhya Pradesh to the north, Chhattisgarh to the east, Andhra Pradesh to the south and Marathwada and Khandesh regions of Maharashtra to the west. Situated in central India, Vidarbha has its own rich cultural and historical background distinct from rest of Maharashtra. The largest city in Vidarbha is Nagpur, the second largest is Amravati while Akola stands third followed by Chandrapur, Yavatmal, Achalpur, Buldhana, Wardha and Gondia. A majority of Vidarbhians speak Marathi and Vahardi, a dialect of Marathi.
  13. 13. It borders the state of Madhya Pradesh to the north, Chhattisgarh to the east, Andhra Pradesh to the south and Marathwada and Khandesh regions of Maharashtra to the west. Situated in central India, Vidarbha has its own rich cultural and historical background distinct from rest of Maharashtra. The largest city in Vidarbha is Nagpur, the second largest is Amravati while Akola stands third followed by Chandrapur, Yavatmal, Achalpur, Buldhana, Wardha and Gondia. A majority of Vidarbhians speak Marathi and Vahardi, a dialect of Marathi
  14. 14. FAMOUS FOOD IN VIDHRBHA VADA BHAT TOMATO CHE SAR HURDA ORANGE BARFI
  15. 15. RAGADA PATTICE SOJI CHICKEN
  16. 16. KHOLAPUR CUSINE he city also lends its name to many common products such as Kolhapuri Lavangi Mirchi, Kolhapuri Gul and Kolhapuri Masala(spices). Most preparations in Kolhapuri cuisine include usage of "Kolhapuri Masala (spices)". The most famous part of the Kolhapuri cuisine are red meat preparations called Tambada Rassa (Red Curry), Pandhara Rassa (White Curry), and Sukaa Mutton (Dry Meat)and Kolhapuri Misal(a type of snacks item). Jaggery is produced here in large scale due to large production of Sugarcane.
  17. 17. Kolhapur Misal is one of the famous dishes of Kolhapur. Hot and Spicy are the words which describe the dish to certain extent. This is a delicious dish. It is not a snack but a medium diet. Anybody who wish to have a variety of food, will definitely like this dish. For preparation of the dish confectionery items are preferentially used. Chivada, Shev, Papadi are the indigents of dish. A thin curry covers for all confectionary items. For making it tasty ginger, garlic, mint is also used. The dish is accompanied by a slice of bread. Some chopped onion along with lime makes it even more mouth-watering. Tasting it with the bread and enjoying the "Kat" (curry) is a craze in Kolhapur.
  18. 18. Kholapur & Adjoining area Heavily spiced food with lots of red chilli Mostly non-veg Famous for sukha mutton Kholapuri mutton Kholapur also famos for pandra rassa, tamda rassa, kombdi cha rassa.
  19. 19. Kolhapur has a some good traditional dishes prepared from "Mutton" (goat meat) which are very tasty and delightful. "Pandhra Rassa" is a type of curry which is an identity of Kolhapuri cuisine. Pandhara Rassa is prepared from coconut milk and mutton stock, A Soup like dish of water used to boil the "Mutton" along with spices such as cinnamon, coriander, ginger & garlic etc. which looks white in color so called as "Pandhara Rassa". It is liked as a Starter. This is a very tasty pre-food item. Apart from taste it has certain medicinal use as well. This "Rassa" is recommended for cough and throat related ailments. This is a part of a well-know duo
  20. 20. Famous Food of Kholapur kolhapuri misal Pandhara Mutton Rassa Tambda Mutton Rassa
  21. 21. KHOLAPURI THALI
  22. 22. Very spicy food with lots of chillies & garlic Fresh ingredients are used Varities of pickles & chutneys
  23. 23. KONKAN REGION
  24. 24. KOKAN CUISINE Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.
  25. 25. Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi). However not all of the cuisine is hot and spicy. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too. Fish dishes dominate the Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people, but are quite tasty. The Malvani cuisine is very similar to Goan or coastal South Indian cuisine.
  26. 26. Bombil Fry or Bombay Duck Fry is an immensely popular dish, especially in north Konkan regions such as Mumbai and Raigad. Paplet Saar is a dish consisting of Pomfret cooked in traditional Malvani fish curry. This dish is especially popular in Mumbai. Phanasachi Bhaji is an exotic vegetarian dish, made from Jackfruit, chillies and spices. Kaju Chi Aamti is a spicy curry of cajus (cashews). It is a spicy preparation and is savoured by the Malvani populace. Fish Koliwada is an appetizer which has its origin in the coastal city of MumbaiPunjabi migrants from Pakistan settled around Sion Koliwada, who started this unique style of simple yet packed with flavours, fried fish which today is known all over as Fish Koliwada.
  27. 27. KONKAN REGIONS Mumbai, Mumbai Suburban, Raigad, Ratnagiri, Sindhudurg, Thane
  28. 28. Main course Kombdi Vade ( ) or Murgh Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi. Mori Masala ( )or Shark curry is a highly popular dish along the Konkan coast. Solkadhi ( ) is an energizing curry drink, highly popular in Konkan. It is made from coconut milk and kokam. It is usually served with Kombdi Vade, various fish delicacies and Mutton Malvani. Bangda Fry ( ) is a popular dish, especially in Mumbai. The head of the Bangda (mackerel) fish is removed and discarded and the other part is fried as a whole. Malvani Mutton Curry is a highly popular dish throughout the Konkan region. It is similar to Murgh Malvani except that the spices are slightly different.
  29. 29. VADA PAV MISAL PAV BHAJI BHEL PURI
  30. 30. KONKAN FOOD
  31. 31. MARATHAS CUISINE
  32. 32. FESTIVALS NAMES SANKRANTI Rangpanchmi (HOLI) Gudi Padwa Dussehra GANESH CHATURTHI DIWALI
  33. 33. SANKRANTI Makar Sankranti is the day when the Sun begins its movement away from the tropic of Capricorn and towards the northern hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotirgamaya'—may you go higher and higher, to more and more Light and never to Darkness. Til-Guul (Ladoo of till seeds and jaggery), Gulachi poli, Mugachya daliche khichdi.
  34. 34. TIL-GUL LADOO MUGACHYA DALICHI KHICHIDI GULACHI POLI KOLACHE BHARIT
  35. 35. Rangpanchmi (HOLI) People of Maharashtra commonly know this festival of colours by the name of Rangpanchami as the play of colours is reserved for the fifth day here. Locals of Maharashtra also know Holi as Shimga or Shimgo. The festival is particularly popular amongst fisher folk. They celebrate it in on a large scale and revel in the festivities by singing, dancing and merry-making. This special dance provide them means to release all their repressed feelings, needs and desires. People also utter sound through their mouths in a peculiar fashion by striking their mouths with the back of their hands.
  36. 36. food prepared during Rangpanchmi 1] Puran Poli 2] Coconut Milk or plain milk
  37. 37. Gudi Padwa Gudhi Padva (Marathi: is the Marathi name for Chaitra Shukla Pratipada. It is celebrated on the first day of the Chaitra month to mark the beginning of the New year according to the lunisolar Hindu calendar. This day is also the first day of Chaitra Navratri and Ghatasthapana also known as Kalash Sthapana is done on this day. The word comes from the Prakrit word which stands for the first day of the bright phase of the moon called (pratipadā) in Sanskrit. Shrikhand & Puff pastries
  38. 38. Ganesh Chaturthi Ganesha Chaturthi is the Hindu festival celebrated on the birthday (rebirth) of the lord Ganesha, the son of Shiva and Parvati. It is believed that Lord Ganesh bestows his presence on earth for all his devotees during this festival. It is the day when Ganesha was born. Ganesha is widely worshiped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel. The festival, also known as Vinayaka Chaturthi ("festival of Ganesha") is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 19 August and 20 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period).
  39. 39. food prepared during Ganesh Chaturthi Modak Harali Bhat (Coconut Rice) Karajia Kanvalva Ladoo
  40. 40. Modak karanjia Coconut Rice Ladoo
  41. 41. DIWALI First Day: Dhanatrayodashi Second Day: Narak Chatudarshi, or Choti Diwali, Roop Chaturdashi, Kali Chouda Third Day: Laxmi Pujan, Chopda Pujan Fourth Day: Diwali cha padva or Balipratipada, Gudi Padava, VarshaPratipada / Pratipad Padwa Fifth Day: Bhaubeej / Bhav-Bij
  42. 42. Diwali celebration in Maharashtra is interestingly different from what is seen in other parts of the country. In a typical Marathi family Diwali celebrations starts with 'Vasu-baras' that comes on tithi 'Ashwin krushna dwadashi' as per Marathi calendar. Vasubaras is a celebration held in honor of cows - regarded as mother by Hindus. Following the rituals of the day married women perform 'puja' of cows having calf. The tradition symbolizes a woman’s gratitude towards cow for serving them and their children.
  43. 43. Dhanatrayodashi Dhanatrayodashi is a popular name for Dhanteras in Maharashta. Some also celebrate Dhanvantari Jayanti on this day to honor the great ancient doctor Dhanvantari. On the day of Dhanatrayodashi 'Yama-Deep-Dan' is held wherein mothers and wives make one ‘divas’ each for all living male in the family. The diva, made from the kneaded flour is lit and offered to Lord Yama in the evening. As they perform the ritual womenfolk pray to Lord Yama - the Hindu mythological God of Death that their husbands and sons be blessed with a long life. Narak Chatudarshi Chhoti Diwali is popularly known as Narak-Chaturdashi in Maharashtra. On this day people celebrate Narakasur’s death by Lord Krishna. They get up early in the morning and massage their bodies with scented oil. And as a custom they use 'utane' or 'utanah' for bath instead of soap. This special bath is referred to as 'abhyang-snan'. It may be noted that 'Utane' is not the same as uptan. Utane is made of several things having ayurvedic properties like 'chandan' (sandalwood), 'kapoor' (camphor), manjistha, rose, orange skin and haldi (turmeric).
  44. 44. Diwali Celebrations - Lakshmi-Pujan Lakshmi-pujan is celebrated on the Diwali evening. Believing that Goddess Lakshmi visits every house in the evening, people perform ‘Lakshmi Puja’. This is essentially a worship of Goddess Lakshmi, Lord Ganesh, money, jewelleries and the broom. A variety of mouth-watering delicacies including chivda, chakali, shankar-pale, anarse, kadaboli, karanji, shev, chirote etc are prepared to mark the festival. Throughout Diwali, Marathi people hang 'Akash-kandil' / 'Akash-dive' and light up 'panti's outside their houses. Tradition of drawing colourful 'Rangoli's is also followed in Maharashtra as in rest or India. .
  45. 45. Diwali Cha Padva The third day of Diwali is also celebrated as 'Diwalicha Padva' by many. This is a celebration of togetherness of husband and wife and love shared by them. To mark the occasion wife does 'aukshan' of her husband and husbands present a special gift to their wife. Bhav-Bij The last day of Diwali festival is called Bhau Bij. In this sisters do 'aukshan' of their brothers and pray for their long life. Brothers, in their turn bless their sister and pamper them with loads of Bhau-Bij gifts. Tulsi-Vivah In Maharashtra, end of Diwali celebrations marks the beginning of TulsiVivah. Under this people organize marriage of sacred tulsi (a basil plant) in their house. In Maharashtra the tradition is that people start organizing marriage ceremonies of their sons/daughters only once Tulsi-vivah starts. Celebration of Diwali ends with Dev-Diwali
  46. 46. food prepared during Diwali The food that one makes a day before Diwali. Chakli Anarase Karanji bundi ladoo Besan Ladoo suji ladoo Chivda shakar pali Shev dagdi phoa chivda
  47. 47. Chakli bundi ladoo Anarase Besan Ladoo Karanji suji ladoo
  48. 48. Chivda dagdi phoa chivda shakar pali Shev
  49. 49. Quality Dishes Of Maharashtra Zunka Bhakar :- Zunka bhakri - Maharashtrian dish is a traditional chickpea or besan based wet mix which is then tempered with mustard seeds, garlic paste and curry leaves. This zunka is then stirred with fried onion mix and enjoyed hot with jowar or bajra bhakris or rotis.
  50. 50. Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. 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 syurp.
  51. 51. The stuffing is cooled to room temperature. Meanwhile, the outer dough is prepared. A very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water and a large amount of oil. This is left soaked in oil for a few hours. Once both stuffing and dough are ready, the puran poli can be rolled out. A plantain leaf is greased thoroughly on one side with oil or ghee; this is essential to turning out a fine poli. On the greased plantain leaf, a handful of the dough is patted by hand into a mid-sized circle. A small amount of stuffing is placed at the center of this dough, which is wrapped around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape.
  52. 52. Sukhe Mutton tomato saar Shakkar pare
  53. 53. Famous Hotel In maharashtra

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