PPT on famous food Maharashtra Food.pptx
- 2. Pithla Bhakari Pithla is the thick spicy yellow curry made with gram flour along with some onions and spices. Pithla Bhakari is a staple food in Maharashtra. The word Pithla comes from the word Pith/ Peeth meaning flour in Marathi. Bengal Gram flour or dalicha peeth is the key ingredient of Pithla. Gram Flour together with other spices and condiments brings about a delicious sauce that can be prepared quickly. Bhakari is a very fulfilling handmade flatbread similar to roti that typically accompanies Pithla. Depending on the type of grain it is made from, it is also known as jowar or bajre ki roti, or rotla in different parts of the country.
- 3. Puran Poli The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family. Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state's history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
- 4. Aluchi Vadi A popular savoury vegetarian snack from the Malvan region of Maharashtra, Aluchi Vadi is every food lovers delight. You must try this authentic food of Maharashtra! The basic ingredient of this dish is the Colocasia leaves. It is stuffed with a delicious mixture of gram flour, rice flour, jaggery, tamarind juice, and a plethora of spices. The leaves are then rolled up, sliced, and then steamed or fried. Both the variations of this famous food of Maharashtra taste equally good, but if you like to have healthy food, you can have the steamed vadi.
- 5. Rassa (Curry) The Rassa (curry) has the potential to top them all. Originating from Kolhapur, this is a non-vegetarian delight available with spicy mutton, chicken, or fish. This juicy dish embodies bold Maharashtrian flavours, featuring succulent meat or fish bathed in a fiery, aromatic gravy infused with the famed Kolhapuri chillies. With rice or flatbreads, Rassa lets the rich, complex flavours take the spotlight. Whether it's the spicy Matnacha Rassa (red curry mutton), tangy Taambde Rassa (red curry), or creamy Pandhra Rassa (yoghurt- based white curry), there's a Rassa variation catering to every taste bud.
- 6. Sol Kadhi Maharashtra boasts a long coast that stretches from Mumbai to Goa along the Konkan region. Like any coastal region, Maharashtra is known for its delicious seafood dishes, from curries to the world- famous Bombil (Bombay Duck) fry. However, the one traditional dish of Maharashtra that captures the true essence of the states coastal flavours is the Sol Kadhi. A famous Maharashtra dish, Sol Kadhi is a refreshing and healthy beverage that is usually served as an appetiser. An integral part of the daily meals in the Konkan and Goan regions, Sol Kadhi is made of fresh coconut milk and other indigenous ingredients like kokum, coriander, and green chillies. The beverage, as good as it tastes, also has a very attractive pink colour that is pleasing to the eye. But its true goodness lies in its various health benefits.
- 7. Ukadiche Modak Ukadiche is the Marathi word for steamed. The quintessential ukadiche modak is a Maharashtrian sweet made with a soft, steamed rice flour shell that cradles a sweet and aromatic filling made of grated coconut and jaggery. This traditional delight is not only a divine offering during Ganesh Chaturthi but also a cherished treat for modak enthusiasts year-round. Ukadiche Modak is good for your bowel movement and helps to get rid of constipation, as it contains ghee which helps in rebuilding the intestinal lining and elimination of toxins. Ukadiche Modak can boost your iron levels due to the presence of jaggery and helps maintain the hemoglobin level. Medium chain Tri glyceride in coconut used in Ukadiche Modak helps to maintain heart health
- 8. Misal Pav Misal is a spicy sprouted bean curry also known as 'Matkichi Usal' and 'Pav' are buns or dinner rolls. The misal curry is garnished with fresh onions, cilantro, and Farsan (crispy fried snack mix) and served with warm buttery rolls. The sprouted math/moth bean curry is simmered in a thin gravy also known as 'Kat' or 'Rassa' with authentic flavors being induced by the freshly ground ginger, garlic, and a warming spice blend called Misal Masala.. The dish traces its origins to Nashik in Western India, over time, locals have tweaked the basic recipe of how to make misal, to suit their palettes. Puneri Misal, Nagpuri Misal, Kolhapuri Misal, Nashik Misal, Khandeshi Misal are some of the variants of this immensely popular dish.
- 9. Aamras Aamras is a popular mango delicacy from the Western Indian states of Maharashtra and Gujarat. In hindi Aam means mango and Ras means essence or extract or juice. So the word aamras means a juicy mango extract. It is also known as Keri no Ras in Gujarati language where keri means mango. Basically aamras is simply a mango puree or pulp. You can also call it mango nectar. Aamras is a summer delight in a bowl. One of the dishes that I make on occasions during weekends in the Indian summers is aamras poori. Traditionally aamras is served with Poori. This pairing known as aamras puri is liked by many people and is quite popular. But aamras can also be eaten after a meal as a sweet dish or just about at any time. Recently a reader had also mentioned in the comments below that neer dosa can be served with aamras.