Pav Bhaji is famous maharashtrian dish
2. Vada Paav
Vada Paav is Indian burger
This delectable food item is a sweet version of the loving parantha. The stuffing is made from jaggery (gur), yellow gram (chana) dal, plain flour, cardamom powder and ghee (clarified butter). It is a popular dish in festive occasions and also can be eaten at any time of the day. A tasty dessert does not need anyone?s permission to be eaten!
4 Misal Pav.
Misal Pav is quintessentially from Pune and is one of the most popular Maharashtrian breakfast, snack or even brunch. It is a street food popularly found in Mumbai. It has a spicy and tangy lentil curry which is made with moth beans and is served with Pav bread. At times, it is eaten with yoghurt to lessen the spice. Although it is a breakfast food but Maharashtrians enjoy it at time of the day. There are various types of Misal such as Puneri Missal (topped with poha), Nagpuri Missal, Kolhapuri Missal and Mumbai Missal which are very spicy.
This is a popular style of cooking brinjals or baby brinjals stuffed with coconut, onion, jaggery, Marathi goda masala. Brinjal has never been anybody?s favourite vegetable per se. But this Maharashtra food dish has the capability to kick in life into this otherwise boring vegetable. This combination of ingredients does wonders to the brinjal.
This chai-time snack which is made out of flattened rice is a favourite among every Maharashtrian. A very versatile dish, poha can be prepared in numerous ways. The most common variant is kanda poha which is made with onions. Other variants include batata poha, poha prepared with diced potato, dadpe pohe which is raw poha prepared with fresh, shredded coconut, green chillies, ginger and lime juice and lastly kachche pohe, raw poha tossed in a mix of oil, red chilli powder, salt and un-sautéed onion. No matter which way you choose to make it, poha will leave you craving for more!
Sabudana is ?sago? or tapioca starch. Khichdi roughly means ?mixture?. This unique dish is a popular breakfast item in Maharashtra food and cuisine and is one of the few food products which is consumed during the period of holy-fasting, ?upwaas?. The granular texture of sago prepared in a asavoury mix turns out to be a delicious dish indeed.
Rassa or taambde or pandhra or varhadi is a non-vegetarian Maharashtra food dish made with mutton, chicken, fish or any other seafood. It is originally from Kolhapur and means a ?watery curry?, ras means juice hence rassa means a juicy preparation. Matnacha rassa is a spicy red curry mutton preparation. Taambde rassa means red curry and is made out of famous Kolhapuri chillies. Pandhra rassa is a yoghurt based white curry and is spiced equally. Lastly, Varhadi rassa is a chicken curry originally from the Vidarbha region.
Pithla Bhakri is the recurrent ?comfort food? for most of the Maharashtrians. In fact, it is also known as the Farmer?s meal in the state. Mostly, the hot pithra is united with bhakri and even roti at times as a reward after a long and tiring day at work. This simple dish doesn?t require either too many complex ingredients or a lot of time to prepare. Instead, its the best dish to come up with when you are out of veggies. Mostly, pithla which is served with rice has a watery-liquid like consistency and a semi-liquid or dry pithla goes perfectly with bhakri or roti. A spicy version of the same is known as Zunka.
Basundi is a sweet dish made in Maharashtra. It is condensed by boiling the sweetened milk on low heat until it becomes half of its initial volume. Sugar, cardamom or saffron is added to augment the flavour and texture. Different types of basundi are also created such as custard apple basundi and angoor basundi (having small-sized rasgullas in basundi).