Today we wrap up the round-up of the Regional Cuisines of India: Maharashtrian Cuisine event!
Part III completes the meal, with some protein-rich entrees made of dals and beans, eggs and meat; then the staples, breads and rice dishes, and finally, we end on the right note with an array of sweet treats.
Any plagiarizers lurking around, leave now! All pictures are the sole property of the bloggers who sent them in as entries. Do not copy!
One of the pillars of the meal: dishes made with lentils and beans, both split and whole.
Varan-Bhaat & Amti-Bhaat: TC of The Cooker
Varan: G V Barve of Add Flavor
Katachi Amti: Aarti of Aarti's Corner
Vatali Dal: Sandeepa of Bong Mom's Cookbook
Varan Phal: Dhana of Fresh Kitchen
Masoor Dal with Goda Masala: Madhu of Ruchi
Soybean Usal: Asha of Foodie's Hope
Moogachi Usal: Richa of As Dear as Salt
Matkichi Usal: Aarti of Aarti's Corner
Sprouted Beans Usal: Indira of Mahanandi
Chawlichi Amti: Aarti of Aarti's Corner
Chavli Amti: Hima of SnackORama
Ragda Patties: Deepika of From My Kitchen
A representation of the range of flatbreads found in Maharashtrian cuisine.
Ghadichi Poli: Tee of Bhaatukli
Phodnichi Poli: Tee of Bhaatukli
Jwarichi Bhakri: Aarti of Aarti's Corner
Tikhat Mithachi Puri: live2cook of Live To Cook
Masala Puri with Tendli Curry: Kajal of Kajal Dreams
One of the staples of the main meal- everyday meals contain plain boiled rice, but a festive occasion like this one calls for a variety of flavored rice dishes.
Masala Bhath: Suma of Veggie Platter
Masala Bhath: Srivalli of Cooking for All Seasons
Lagnacha Masale Bhaat: Manasi of A Cook At Heart
Masala Bhath: Roopa of My Chow-Chow Bhath
Mixed Vegetable Pulao: Cathy of My Little Kitchen
Vangi Bhat: Raaga of The Singing Chef
Vangi Bhaat: Aarti of Aarti's Corner
Khichdi-Kadhi: G V Barve of Add Flavor
Goley Bhat and Kadhi: Archana of Tried and Tested Recipes
Phodnicha Bhath: G V Barve of Add Flavor
A typical way to serve eggs as an entree.
Egg Curry: Asha of Foodie's Hope
Two dishes with mutton or goat meat; I have often heard that Kolhapur district in Maharashtra has the highest per capita meat consumption in the whole of India.
Kolhapuri Mutton: Srivalli of Cooking for All Seasons
Ghati Mutton: Deccanheffalump of The Cook's Cottage
There is no separate dessert course in the traditional Maharashtrian meal- sweets are simply served as part of the thali. Nevertheless, I have collected all the sweet dishes into one category for easy reference. You will find the sweet bread and rice dishes included in this section.
Ukadiche Modak: Aarti of Aarti's Corner
Ukadiche Modak: Priyanka of Lajawaab
Modak: Dhana of Fresh Kitchen
Karanji: Viji of Vcuisine
Sabudana Kheer: Aarti of Aarti's Corner
Shevai Kheer: Aarti of Aarti's Corner
Shrikhand: G V Barve of Add Flavor
Amrakhand Puri: Aarti of Aarti's Corner
Amras: G V Barve of Add Flavor
Shikran Poli: TC of The Cooker
Kelyacha Shikaran: Anjali of Anna Parabrahma
Shikran: G V Barve of Add Flavor
Bharleli Keli: Asha of Foodie's Hope
Gulpoli: Aarti of Aarti's Corner
Puran Poli: Coffee of The Spice Cafe
Puran Poli: Aarti of Aarti's Corner
Sanjachi Poli: Anjali of Anna Parabrahma
Amba Khava Satorya: Anjali of Anna Parabrahma
Sakhar Bhaat: TC of The Cooker
A heartfelt thank-you to each participant for their delicious entries! Events such as these bring attention to recipes that might otherwise be restricted to one single community. Several people were enthusiastic enough to send multiple entries, and I specially want to mention Aarti and G V Barve for sending in a couple dozen entries each! They shared their love for Maharashtrian cuisine so generously.
It was interesting to see the dishes that got multiple entries- it says something either about the popularity or the iconic nature of the dish. The award for the most popular dish in this round-up (with four entries) goes to Masale Bhaat, the spicy rice and vegetable dish that is the star of the traditional Maharastrian wedding feast, and is also served on many other special occasions.
Some other popular dishes (three entries each) were Sabudana Wada and Sabudana Khichdi, two tasty and clearly, crowd-pleasing dishes made with sago pearls; and two desserts that are in stark contrast to each other. Shikran, sliced bananas in milk, is as home-style and comforting a dish as you could hope to find. Modak are delicate stuffed dumplings that are usually reserved for specific festive days; they can take years of practice to perfect.
Like exploring Indian regional cuisines? Head over to the blog As Dear As Salt, where Richa is hosting the next month's RCI. The theme will bring a smile to the face of every lover of Indian food: Punjabi Cuisine!