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A Maharashtrian vegetarian meal with a variety of items. Vegetarian lunch and dinner plates in urban areas carry a combination of: Wheat flatbread such as round chapati or ghadichi poli (layered triangular chapati) Boiled rice; Salad or koshimbir based on onions, tomatoes or cucumber; Papad or related snacks such as sandge, kurdaya and sabudana ...
Kombdi vade (कोंबडी वडे), or chicken Malvani, originated from malvan consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of Jowar or rice and lentils flour), onion, lemon, and solkadhi.
Misal pav (Marathi: मिसळपाव) is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). [1] [2] The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). [3]
Recipes vary by season, locality, ethnic group and family. Dal bhat is often served with vegetable tarkari or torkari ( तरकारी in Nepali, তরকারি in Bengali), a mix of available seasonal vegetables.
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. [4] [5] [6] The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the ...
Vegetable or onion fritters which are known as Pakodas in North India and Pakistani cuisine: Vegetarian: Snack/ meal accompaniment Biryani: Spicy rice dish with vegetables or chicken or mutton or fish or prawns. Depends on choice Bisi bele bath (Karnataka) Rice preparation with vegetables. Vegetarian: main course Bonda: Snack. Potatoes, gram ...
Vada pav, alternatively spelt wada pao, (listen ⓘ) is a vegetarian fast food dish native to the Indian state of Maharashtra. [1] The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper. [2]
The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. [5] Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ...