Maharashtrian cuisine

Maharashtrian (or Marathi) cuisine is the cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine covers a range from having mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India. Although, because of economic conditions and culture, meat has traditionally been used quite sparsely or only by the well off until recently. Maharashtra's metropolitan cities, such as Mumbai and Pune have influenced the food habits due to urban population. For example, the Udupi dishes idli and dosa are quite popular, as well as Chinese dishes. Nevertheless, distinctly Maharashtrian dishes, such as ukdiche modak and aluchi patal bhaji remain popular.

Regular meals and staple dishes

See also: Thali

Staples

Common vegetables used in Maharashtra as seen on a Market Cart in Pune

The regular meals and dishes of the Maharashtrian lacto vegetarian cuisine are based on six main class of ingredients. They include grains, legumes, vegetables, dairy products, spices. The non-vegetarian cuisine will include a variety of animal products.

Grains

The staple dishes of Maharashtrian cuisine are based on a variety of flat breads and rice. The flat breads can be wheat-based, such as the traditional trigonal Ghadichi Poli[1] or the round chapati more common in urban areas. Bhakri is a bread made from millet, including jowar and Bajra, and forms part of daily meals in rural areas.[2] As many areas of Maharashtra are drought prone, the staple food of the rural poor had traditionally been as simple as Bajri Bhakri accompanied by just a raw onion, a dry chutney, or a Gram flour preparation called Jhunka.[3] This meal has, however, become more fashionable among the urban classes too.

Dairy

A high percentage of people in Maharashtra are lacto-vegetarian either by choice or economic necessity. This makes the role of milk very important in the staple food. Both cow milk and water buffalo milk are popular in the state. Milk is used mainly for drinking, to add to tea or coffee or to make homemade yogurt. The yogurt is used as dressing for many salad or Koshimbir dishes, to prepare cultured butter milk or as a side dish in a thali. Butter milk is used for making a drink called Mattha by mixing it with spices or is used in many curry preparations.

Vegetables

Until recently, canned or frozen food was not widely available in Maharashtra and the rest of India. Therefore, vegetables used in a meal depended on the seasonal availability. For example, Spring (March–May) is season of cabbage, onions, potatoes, Guar Tondali, Shevgyachya shenga, Dudhi, Marrow, and Padwal. The Rainy Monsoon Season (June - September) brings green leafy vegetables, such as Aloo (Marathi: आळू). Gourds like Karle, Dodka and eggplant also become widely available in this season. Chili peppers, carrots, tomatoes, cauliflower, French beans, peas, etc. become available in the cooler climate of October to February.[4]

Vegetables in Maharashtra are typically used in making Bhaajis. Some Bhaajis are made with a particular vegetable or while others with a combination of vegetables. Bhaajis can be "dry" like stir fry or "wet" like the well known Curry". For example, Fenugreek leaves can be used with mung dal to make a dry bhhaji or mixed with Besan flour and butter milk to make a soup like curry preparation. Bhaaji requires the use of Goda masala, essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and mustard seeds. Souring agents used in Maharashtrian cuisine include tomatoes, tamarind paste or Aamsul skin. These are added to give enhanced flavor to the dish. Depending on the caste or specific religious tradition of a family, onions and garlic are excluded in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onions and garlic during Chaturmas (broadly equates to the rainy monsoon season).

Many Vegetables are also used in salad preparations called Koshimbirs and /or Raita. Most of these have yogurt as the other main ingredient. Koshimbirs popular in Maharashtra include that based on Cucumber and ,Tomato -Onion combination. Many raita require prior cooking of the vegetable by either boiling or roasting as in the case of egg plant. Popular raita includes those based on carrots, egg plant dudhi and beetroot.

Legumes

Along with green vegetables, another class of food stuff popular in Maharashtra is various beans, either whole or split. The split beans are called Dal and used in a variety of ways. such as turned into amti or thin soup, added to vegetable such as Dudhi or cooked with rice to make Khichadi. Whole beans are cooked as it is or more popularly soaked in water until sprouted. Unlike Chinese cuisine, the beans are allowed to grow sprouts for only a day or two.Curries made out of sprouted beans are called Usal and form an important source of proteins for the mostly vegetarian population . The beans commonly used in Maharashtra includes peas, Chick peas , Mung , Matki, kidney beans, Chavali (black eye bean), Hulga or Kulith and Toor (Pigeon peas). Out of the above Toor and Chick peas form part of the staple diet in a variety of ways[5]

Cooking Medium

Peanut oil and safflower oil are the primary cooking mediums in Maharashtrian cuisine, although sunflower oil and cottonseed oil are also used. However, depending on the type of food, clarified butter (ghee) is often used to give distinct flavors.

Spices and herbs

Depending on the region, religion and caste, Maharashtrian food can be mild to extremely spicy. The most common base vegetables and herbs in the cuisine are garlic, onion, coriander leaves, ginger, Curry leaves and green chilli pepper. Spices include asafoetida, turmeric, Mustard seeds, coriander, cumin, dry bay leaves, and chili powder. Other spices used especially for Garam masala include cinnamon, cloves, black pepper, cardamon, and nutmeg.

Meat and poultry

Chicken and goat are the most popular bird and animal respectively for non-veg dishes in Maharashtra. Eggs are also popular and exclusively come from chicken. sources. Beef and pork is consumed by different religious minority communities but do not form part of the traditional Maharashtrian cuisine.

Seafood

Seafood is a staple for many communities that hail from the coastal Konkan region.[6] Most of the recipes are based on marine fish varieties of different kind, prawns and crabs. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, Pomfret, Bangda and Surmai /Kingfish. The seafood is used in recipes such as curries, pan-fried and pilaf.

Miscellaneous ingredients

Apart from the ingredients described above, the cuisine makes widespread use of oil seeds such as flax, niger seed , coconut, peanuts, almonds and cashew nuts. Peanut powder and whole nuts are used in many preparations including, chutney, Koshimbir and bhaaji. The more expensive nuts like almonds and cashew are used for sweet dishes. Flax and niger seed are used in making chutneys. Fruit such as mango are used in many preparations including pickles, jams, drinks and sweet dishes. Bananas and jackfruit are also used in a variety of ways.

Special dishes

Meat and Poultry

Chicken and goat are the most popular bird and animal respectively for non-veg dishes in Maharashtra. Beef and pork is consumed by different religious minority communities but do not form part of the traditional Maharashtrian cuisine.

The dishes are are prepared in a variety of ways

Pandhra rassa is mutton dish with white gravy based on coconut milk

Seafood dishes from coastal Maharashtra

Seafood is a staple for many communities that hail from the coastal Konkan region.[7] Most of the recipes are based on marine fish varieties of different kind, prawns and crabs. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, Pomfret, Bangda and Surmai /Kingfish. The seafood is used in recipes such as curries, pan-fried and pilaf.

Some popular dishes are:

Curries / gravies eaten with rice

In Maharashtrian cuisine, various vegetable curries or gravies are eaten with rice as part of a complete meal, usually at both lunch and dinner. The level of spice used varies depending on the region as well as family culture. Peanut powder is often added to the many curry recipes. Some popular types include:

Pickles and condiments

Beverages

Traditional offering to a guest in Maharashtra used to be water and jaggery. This has been totally replaced by tea or coffee. These are served with milk and sugar. Occasionally, along with tea leaves, the brew may include spices or just freshly grated ginger,[9][10] or lemon grass.[11] Coffee is also served with milk. The milk amount can vary from small to being the sole liquid for the coffee. At times coffee may be served with ground nutmeg.[12] Other beverages include:

Sweets and desserts

Two types of Tilgul, a Maharashtrian sweet snack.

Dudhi halwa

A traditional dessert that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day.

Kaju katli

Kaju katli (Marathi: काजू कतली), also known as kaju Katari or kaju barfi, is a Maharashtrian dessert similar to a barfi. Kaju means cashew nut in Marathi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). Kesar kaju katli is a kaju barfi recipe that includes saffron. The kesar version of this sweet dish is considered to be more exotic and rich.

Snacks and street food

Maharashtrian snacks and street foods are very popular throughout the state, but most especially in Mumbai. The variety and types of snacks and street food is diverse and can be either sweet or savory in nature.

Shira
Cooked Pohe/Pohay
Kothimbir Wadi
Misal
Pav Bhaji
Bhakarwadi
Potato filling used in batata vada—this is dipped in batter and fried to make the finished product.

Like most Indian cuisines, Maharashtrian cuisine is laced with lots of fried savories. Some of them include:

Popular homemade and restaurant snacks

Sabudana vada

A traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. The methods of preparation are simple, but time consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, sabudana (sago), the main constituent of vada, needs to be soaked overnight; potatoes need to boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of sabudana vada include red chili, green chilies and coriander leaves (finely chopped), salt and vegetable oil (for deep frying).

Bhelpuri

Bhelpuri (Marathi भेळ) is a savoury snack, and is also a type of chaat . It is made out of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang (भडंग), a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang.

Sevpuri

Snack and a type of chaat. It is a speciality that originates from Mumbai. In Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Recently, supermarkets have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri.

Ragda pattice

Ragda pattice is a popular fast food which forms part of the street food of Mumbai. It originates from the city of Mumbai. This dish is usually served at restaurants that offer Indian fast food along with other dishes available through the day. It is also a main item on menus of food stalls which scatter the city at busy places. These food stalls also serve up other relished snacks such as the equally famous bhel puri, pani puri and dahi puri. This dish has two parts: ragda, a dried yellow pea stew, and patties, a fried potato cutlet.

Dahipuri

Snack which is especially popular in the state of Maharashtra, India. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells , which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.

Special occasions and festival delicacies

Makar Sankrant

This festival being based on the solar calendar always falls on January 14 of the Gregorian calendar. Tilgul Poli or gulpoli are the main sweet preparations made on the day in Maharashtra. It is a wheat-based flat bread with a filling of sesame seeds and jaggery.[16]

Mahashivratri

Marathi Hindu people hold a fast on this day. The fasting food on this day includes chutney prepared with pulp of the kavath fruit (Limonia).[17]

Ganesh Chaturthi

Modak is the favorite food of the elephant headed Hindu God Ganesh. An offering of twenty one pieces of this sweet preparation is offered on Ganesh Chaturthi and other minor Ganesh related events.[18]* Modak is a steamed dumpling filled with a coconut and jaggery filling. In some instances, the preparation is deep-fried instead of being steamed.[13] [8]

Diwali

Just like most other parts of India, Diwali is the most popular Hindu festival. In Maharashtrian tradition, during days of Diwali, family members have a ritual bath before dawn and then sit down for a breakfast of fried sweets and savory snacks. These sweets and snacks are offered to visitors to the house during the multi-day festival and exchanged with neighbors. Typical sweet preparations include Ladu, Anarse, Shankarpali and Karanjya. Popular savory treats include Chakli, Shev and Chiwda.[19] Being high in fat and low in moisture, these snacks can be stored at room temperature for many weeks without going bad.

Champa Sashthi

Many Maharashtrian communities from all social levels observe the "Khandoba Festival" or Champa Shashthi in the month of Mārgashirsh. This is a six-day festival, from the first to sixth lunar day of the bright fortnight. Households perform Ghatasthapana of Khandoba during this festival. The sixth day of the festival is called Champa Sashthi. For many people, the Chaturmas period ends on Champa Sashthi. As it is customary for many families not to consume onions, garlic and eggplant (Brinjal/Aubergine) during the Chaturmas, the consumption of these food items resumes with ritual preparation of Vangyache Bharit (Baingan Bharta) with rodga, which are small round flat breads prepared from jwari (white millet).[20][21]

Fasting cuisine

A large number of Marathi Hindu people hold fasts on days, such as Ekadashi in honour of Lord Vishnu or his Avatars, Chaturthi in honour of Ganesh, Mondays in honour of Shiva, or Saturdays in honour of Maruti or Saturn.[22] Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as yogurt), fruit, sago (sabudana), potatoes, nuts (such as peanuts), purple-red sweet potatoes (called ratali in Marathi), rajgira (Amaranth seeds), and varyache tandul (Shama millet).[23] Thus a calorie and carbohydrate-rich fasting menu can be prepared by selecting from the items listed above. Popular fasting dishes include Sabudana Khichadi or danyachi amti (peanut soup).[24] Fasting cuisine in Maharashtra also includes Marathi Muslim people during the Islamic fasting month of Ramadan.

References

Citations

  1. ↑ KHANNA, VIKAS (Dec 1, 2012). My Great Indian Cookbook. Penguin UK,.
  2. ↑ Khatau, Asha (2004). Epicure S Vegetarian CuisinesJOf India. Mumbai: Popular Prakashan ltd. p. 57. ISBN 81-7991-119-5.
  3. ↑ Rao, S., Joshi, S., Bhide, P., Puranik, B., & Asawari, K. (2014). Dietary diversification for prevention of anaemia among women of childbearing age from rural India. Public health nutrition, 17(04), 939-947.
  4. ↑ Barve, Mangala; Translator: Datar, Snehalata. Annapurna (1 ed.). Mumbai, India: Majestic Prakashan. ISBN 9788174320032. Retrieved 24 December 2014.
  5. ↑ Reejhsinghani, Aroona (1975). Delights from Maharashtra (2 ed.). Mumbai, India: Jaico. p. 15. ISBN 9788172245184. Retrieved 22 April 2016.
  6. ↑ Sen, Colleen Taylor (2004). Food culture in India. Westport, Conn.[u.a.]: Greenwood. p. 101. ISBN 0-313-32487-5. Retrieved 21 April 2016.
  7. ↑ Sen, Colleen Taylor (2004). Food culture in India. Westport, Conn.[u.a.]: Greenwood. p. 101. ISBN 0-313-32487-5. Retrieved 21 April 2016.
  8. 1 2 3 4 5 Reejhsinghani 1975, p. x.
  9. ↑ Being Marathi. "INDIAN TEA MAKING FULL RECIPE GINGER TEA चहा MONSOON SPECIAL". Retrieved 20 April 2016.
  10. ↑ "ginger tea recipe". Retrieved 20 April 2016.
  11. ↑ "Chaitime". Retrieved 20 April 2016.
  12. ↑ "Vadani kaval gheta". Retrieved 19 April 2016.
  13. 1 2 Khanna, Vikas (2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA’S MELTING POT. New Delhi: Westland Limited.
  14. ↑ "Pav Bhaji: Quick and Easy Recipe".
  15. ↑ Khatau, Asha (2004). Epicure S Vegetarian Cuisines Of India. Mumbai: Popular Prakashan ltd. p. 63. ISBN 81-7991-119-5.
  16. ↑ Naik*, S.N.; Prakash, Karnika (2014). "Bioactive Constituents as a Potential Agent in Sesame for Functional and Nutritional Application". JOURNAL OF BIORESOURCE ENGINEERING AND TECHNOLOGY 2 (4): 42–60.
  17. ↑ Deshmukh, B. S.; Waghmode, Ahilya (July 2011). "Role of wild edible fruits as a food resource: Traditional knowledge" (PDF). INTERNATIONAL JOURNAL OF PHARMACY & LIFE SCIENCES 2 (7): 919–924.
  18. ↑ Zealiot, Eleanor; Berntsen, Maxine (1988). The experience of Hinduism: Essays on religion in Maharashtra. Albany, New York, USA: State University of New York Press. p. 78. ISBN 0-88706-662-3.
  19. ↑ Edmund W. Lusas; Lloyd W. Rooney (5 June 2001). Snack Foods Processing. CRC Press. pp. 488–. ISBN 978-1-4200-1254-5.
  20. ↑ Gupte 1994, p. 16.
  21. ↑ Pillai 1997, p. 192.
  22. ↑ Dalal 2010, p. 6.
  23. ↑ Dalal 2010, p. 7.
  24. ↑ Dalal 2010, p. 63.

Bibliography

Sadhana Ginde: http://indianfood.bellaonline.com/Site.asp

Reejhsinghani, Aroona (1975). Delights from Maharashtra. Mumbai: Jaico Publishing. ISBN 81-7224-518-1. 

External links

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