Maharashtrian cuisine and Marathi recipes
are known not only in India but outside too. Though the Marathi cuisine
is known for vegetarian as well as non-vegetarian food, we will include
here only vegetarian dishes.
Maharashtra is a western state in India. The language spoken is Marathi which originated from Sanskrit like other Indian languages. Marathi is written in Devnagari script.
You can see some maharashtrian dishes in the image below which includes snacks, breakfast, sweets etc.
Every Indian state has its own special cuisine. Maharashtra is no exception to this.
The Maharashtrian diet is balanced and includes seasonal ingredients. Maharashtrian cuisine includes rice as well as wheat dishes.
Along with rice and wheat, millet varieties such as jowar (sorghum), bajra (), nachani (finger millet) etc. are included in most meals.
The taste ranges from mildly spicy to very spicy dishes. The dishes include faral (snacks and appetizers), lonchi (pickles), poli (varieties of flat breads), bhaat (rice dishes), koshimbir (salads), murabbe (jams and jellies), bhaji (vegetable dishes), daliche padarth (lentil dal dishes) , gode padarth (sweets and desserts) etc.
The festivals have their own special dishes which include both sweets and savories. These use the seasonal ingredients. The coastal konkan area uses more rice as well as coconuts and has a sweetish taste.
The other areas (ghaati) generally make more chili hot food. They also use peanuts / groundnuts (shengdana) in their dishes.
The everyday meal is served in a thali (plate) where rice, bread such as ghadichi poli (chapati) , bhakri (made with jowar, bajra or rice flour) , amti (a lentil / dal curry), one or two vegetable dishes, curd (plain yogurt) / buttermilk are served.
Breakfast includes kanda pohe, batata pohe, tikhat sanja (upma), sheera , sabudana khichadi, sabudana vada, missal - pav, usal, poori, amboli (pancake) etc.
The snacks include batata vada (aloo bonda – Potato ), chivda, vada-pav, kothimbir vadi, methiche vade etc.
You will find some of the Maharashtrian dishes on this website listed here.
We keep adding more as the Maharashtrian cuisine includes a very
vast variety of dishes.
If you are familiar with Maharashtrian recipes, you may already know
these dishes. You may also submit your favorite Maharashtrian dishes at
Ratalyacha kees is a Maharashtrian grated sweet potato stir fry recipe.
Made for vrat / upvas or breakfast or a quick snack.
- Quick Snack with fresh or a day old - leftover bread.
- Maharashtrian or North Karnataka recipe. Serve with homemade butter or with your favorite chutney, pickle, curry or a bowl or fresh yogurt.
Serve for breakfast or as a quick meal at lunch or dinner.
- Made in Maharashtra, Gujarat, Karnataka.
Sabudana - sago vada for Navaratri fasting - Upvas - Vrat
Indian Flat Bread - made with whole wheat flour.
Most Indian households make this chapati everyday.
Made with whole wheat flour. Serve for breakfast, lunch, dinner. It also be made with maida(plain flour).
This Indian no fat / low fat bread is made with Whole wheat flour. Served hot for lunch or dinner.
Maharashtrian potato side dish
Potato masala subji served with Poori - Chapati - dosa
- A potato currry to accompany breads such as chapati, paratha, poori.
- Kosu palya / kobichi bhaji. Serve with rice or roti.
Serve with rice or roti, chapati, bhakri. A Karnataka recipe.
Shankarpale or shakkarpare Festival sweet recipe for Diwali or Christmas festival.
This rich dessert is a Maharastrian / Gujarati recipe. Prepare in advance. Keep in fridge for a week and serve when you want.
Easy to make and doesn't take a long time. Can keep in fridge for 3 days. Serve hot or cold.
Besan laddo is made with bengal gram dal flour / chickpea flour. A must for traditional festivals such as Diwali festival.
- A rava / Semolina / cream of wheat dish. Breakfast / snack / sweet. Known as sajjige, kesari, sanja in Indian languages.
Festival sweet - Curd/ Yogurt based dessert recipe, flavored with saffron and cardamom.
Besan burfi - Indian dessert and festival sweet recipe made with Besan / gram flour/ chickpea flour.
Indian Festival - dessert recipe - Quick and easy to make. Keeps for long.
- Healthy breakfast recipe with broken / cracked wheat.
To make it vegan, use coconut oil / vegetable oil instead of desi ghee.
Horsegram - Kulith - Kulthi chutney.
This chutney is healthy and has a long shelf life.
is served with chapati, rice, dosa. Sprinkle or spread on sandwiches etc.
- made with fresh grated coconut, roasted gram (puthani), coriander leaves and green chilies.
Accompaniment for idli, dosa, uttappa, chapati , rava idli etc.
Peanut / Shenga chutney powder goes well with jowar roti, chapati, dosa, idli, poori, sandwich etc.
- Kairi - Aam Panha, Raw green mango drink for hot summer. Summer festival.
Related Pages to visit:
Karnataka cuisine - Kannada Recipes
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