what to eat in maharashtra

Chivda is also known as Bombay mix which is prepared from flattened rice. It is excellent in taste and easy to prepare.

This is another dish which is prepared on Makar Sankranti and popular among the Brahmin families. Gulachi poli contains a stuffing of jaggery which is mixed with ground til and gram flour. The poli is then toasted till it becomes golden. Pure ghee is used for its preparation so that it tastes awesome. It is a heavy dish but you will surely love the taste that it brings in your mouth.

The ukdiche modak is one of the special sweets which are prepared during the festivals. It is quite popular during the Ganesha festival as modak is considered to be the favorite sweet of Lord Ganesha. You will find a variety of modaks in Maharashtra.

The dish is prepared using jiggery, grated coconut and powdered cardamom seeds. You can also call it Kanavale and widely prepared in the Maharashtrian homes during the Diwali festival.

These are small balls which are prepared from Mava and then wrapped in wheat flour to be fried in pure ghee. Once the balls turn golden brown, they are ready to be dropped in sugar syrup for added taste.

Shevaya is cooked with milk until it becomes consistent. Sugar or jiggery is used to add a sweet taste to the dish and perked with cardamom seeds and chopped nuts. The similar Kheer can be prepared from rice, dudhi and semolina.

The powdered rice is either soaked in sugar or jiggery for the real taste.

Bharit is another dish enjoyed with the same kind of bread called Bhakri mentioned earlier. Bharit is prepared by roasting and then mashing a particular variety of large Brinjal (Eggplant). Thereafter spices, seasoning, chopped onions and tomatoes are added. Bharit Bhakri is quite typically a Maharashtrian cuisine and usually available in the same restaurants as Pitla Bhakri.

Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

It is a dish made of green peas in a curry with onions, green chillies and sometimes garlic. Its eaten with a western style leavened bun or pav. Another form of Matar usal is made in konkan areas or by brahmins especially in Pune this has a gravy of coconut, coriander, gingergarlic and green chilly ground together and then fried into a Phodni. Some water and green peas are added and boiled till the peas are cooked and have absorbed the taste of all the condiments.