VIDHARBHA E MARATHWADA SE N MAHARASHTRIAN REGION SE KHALPUR S
WESTERN GHATS KONKAN
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.
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.
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.
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.
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.
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.
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.
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
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.
"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
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.
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
FAMOUS FOOD IN VIDHRBHA VADA BHAT TOMATO CHE SAR HURDA ORANGE
BARFI
RAGADA PATTICE SOJI CHICKEN
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.
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.
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.
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
Famous Food of Kholapur kolhapuri misal Pandhara Mutton Rassa
Tambda Mutton Rassa
KHOLAPURI THALI
Very spicy food with lots of chillies & garlic Fresh
ingredients are used Varities of pickles & chutneys
KONKAN REGION
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.
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.
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.
KONKAN REGIONS Mumbai, Mumbai Suburban, Raigad, Ratnagiri,
Sindhudurg, Thane
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.
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.
TIL-GUL LADOO MUGACHYA DALICHI KHICHIDI GULACHI POLI KOLACHE
BHARIT
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.
food prepared during Rangpanchmi 1] Puran Poli 2] Coconut Milk
or plain milk
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 (pratipad)
in Sanskrit. Shrikhand & Puff pastries
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).
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
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
womans gratitude towards cow for serving them and their
children.
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 Narakasurs 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).
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.
.
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
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
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.
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.
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.