Welcome to the master page for the Maharashtrian cuisine project - your one shop stop for all Marathi recipes. Maharashtrian meals (mainly lunch and dinner) are served on a plate called thali. There is one bhaaji or a vegetable accompanied by chutney, koshimbir (salad), papad (chips), buhji (fritters), rice and poli (bread), amti (lentil curry) or varan (lentil curry, and rassa(veg or non veg curry). I have tried to include as many recipes as possible so click on the links below each headings. Happy eating!
- Chivda: A flattened dry rice snack.
- Pohe (Pohay): Another version of the flattened rice snack most likely served as a breakfast item or snack item with tea. There are many versions of pohe.
- Batata pohe - Made with potatoes
- Dadpe pohe - Made with coconut
- Vangi pohe - Made with eggplant
- Upma/Saanja/Upeeth: Snack dish made from semolina
- Semolina upma:
- Vermicelli upma
- Surali Vadi: Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.
- Vada pav: Indian version of burger if your will - a fritter made from potatoes and is always accompanied with garlic chutney and fried green chilles eaten with bread.
- Matar Usal Pav: Curry style green peas dish eaten with bread
- Misal Pav: Spicy Sprout Soup and Bread
- Pav bhaji: Spicy Mashed Potatoes n Veggies and Bread
- Thalipeeth: A type of pancake. Usually spicy and is eaten with curd.
- Pithla: A native Maharashtrian chick pea flour recipe eaten with Bhakri.
- Sabudana Khichadi: Made from Sago - a dish commonly eaten on days of religious fasting.
- Khichdi: Porridge style dish made with rice and lentils - A true Indian comfort food
- 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
- Irani Usal: Curry style soup and bread
- Kothimbir vadi: Cilantro based fritter either fried or steamed
- "Kobi chya wadya" Cabbage rolls: Shredded cabbage in chick pea flour.
- "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.
- Mung dal wade
- Surana-chi wadi
- Batatachya Kachrya: Spiced potato that is pan fried
III. Vegetable and lentil preparations
- Amti - Lentil curry - There are many versions of this based on the lentil used.
- Masoorichi Dal
- Dalicha toy
- Shenga ani Danyachi Amti: Lentils with drumsticks and peanuts
- Varan - Basic version of Lentil curry
- Batatyachi Bhaji (Potato preparations)
- Vaangyachay bharit - Eggplant preparation
- Bhareet - Typical Marathi style the way my grandma made it
- Baigan Bharta - With a North Indian twist
- Farasbichi Bhaji
- Talsavlela Karla: Pan Fried Bittergourd
- Kobhi Kanda Paath: Cabbage with green onions
- Gavarichi Bhaji:
- Palkachi Takatli Bhaji - Spinach cooked in Buttermilk
- Kelphulachi Bhaji (Banana/plantain bloom)
- Fansachi Bhaji (Jackfruit preparation)
- Walache Birdha
- Zunka bhakar
- Peeth payrun bhaji: Green peppers with gramflour
- Peeth payrun Kanda paat bhaji: Green onions with gramflour
- Shengachi bhaji: Drumsticks with potatoes
- Tondli Rassa Bhaji:Gherkins curry style
- Bharli vangi - Stuffed Eggplant
- Bharli tondli - Stuffed Gherkins
- Vangi Pavta Masala - Eggplant and Lima beans
- Doodhi Ambat: Bottleguard in coconut gravy
- Matkichi usal: Moth beans curry
IV. Meat preparations:
- Varhadi Rassa -A spicy curry from the Vidharba region of Maharashtra
- Mutton Kolhapuri - Tamda rassa or Red curry
- Mutton Kolhapuri - Padhra rassa or White curry
- Malvani Chicken - A spicy curry from the Konkan region of Maharashtra
- Talali Kolambi: Fried shrimp
- Saoji Chicken - A spicy curry from the saoji community of Nagpur
- Hirvi Mirchi Chicken
V. Soups and consommes: Indian cuisines generally do not have soups. But we have curries/dals that go on the rice and sometimes can be consumed alongside meals. So truly speaking to say this category is a Soup category is erroneous in my opinion, but gives the reader an idea about the kind of the dish.
- Takachi Kadhi: Buttermilk drink
- Solkadhi - prepared from coconut milk and kokum
- Tomato saar - Maharashtrian spicy tomato soup
- Varan - Basic lentils dal
- Aamti -
- Katachi Aamti
- Mattha - A spicy buttermilk side drink
VI. Pickles and condiments and Raitas and Koshimbir
- Ambyache lonche (mango pickle)
- Limbache lonche (lemon pickle)
- Awlyache lonche (amla pickle)
- Mohoriche lonche (mustard pickle)
- Ambe-haladiche lonache (fresh turmeric pickle)
- Mirachiche lonache (Chilly Pickle)
- Koshimbir: A side dish like a salsa
- Palak Tomato Koshimbir:
- Moong Koshimbir:
- Corn and boondi Koshimbir:
- Raitas: A side dish consumed with meals -
- Boondi Carrot Raita: http://slurpnburp-mithu.blogspot.com/2011/11/boondi-gaajar-raita-shredded-carrot.html
VII. 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)
- Puran Poli: An annual treat made during Holi festival - A sweet bread
- Gulachi Poli : Jaggery stuffed sweet bread
- Modak: Coconut stuff dessert served during Ganpathi festival either fried or steamed
- Karanji: Coconut stuffed fried dumpling
- Gulab Jaam: Maava balls fried and served with sugar syrup
- Shevaya chi Kheer: Sweetened milk served with rice or vermicelli
- Anarsa :
- Chirota: Semolina sweet dish
- Jilbi: Sweetened chick-pea flour deep fried in spiral shapes, then coated in sugar syrup.
- Shankarpale: Sweetened flour deep fried in small square/diamond shapes.
- Basundi: Sweetened dense milk dessert.
- Ambaacha ras: Pulp/Thick Juice made of mangoes
- Shikran: An instant sweet dish made from banana, milk and sugar.
- Shrikhand: Sweetened yogurt flavoured with saffron, cardamom and charoli nuts.
- Narali Bhaat : Sweet rice made using coconut
- Laadu: It is famous sweet snack in Maharashtra mainly prepared for Diwali
X. Fasting CuisineA large number of Marathi Hindu people hold fast on certain days/festivals and are only supposed to eat certain selected dishes. Some of those dishes are:
- Sabudana Khichdi - Tapioca Mixture
- Ratalyacha Kees - Shredded Sweet Potato
- Varicha Tandul -
- Shengdanyachi Amti - Peanut curry
1. Khichadi: Mung dal or Quinoa Khichdi
2. Tondli Bhaat: Gherkins rice
XII. Regional Maharashtrian Dishes:
1. Panchamrut - A Saraswati style peppers dish
2. Tondlichi upkari: A konkani gherkins dish