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A Maharashtrian kitchen in rural part of Maharashtra in 2011 Phodani – Often translated as "tempering", is a cooking technique and garnish where spices such as mustard seeds, cumin seeds, turmeric, and sometimes other ingredients such as minced ginger and garlic are fried briefly in oil or ghee to liberate essential oils from cells and thus ...
Varan Fala (or Varan Phala), is a traditional Maharashtrian recipe made up of pieces of wheat flour dough cooked with boiled, mashed, & tempered Toor dal. It is often served with Ghee (Clarified butter) and chopped fresh Coriander leaves. It may be eaten by sprinkling some fresh Lime juice over it or with Dahi (Curd).
Kadhi bari or bari kadhi [3] (Bhojpuri: 𑂍𑂛𑂲 𑂥𑂩𑂲, romanized: Kadhi Barē) is an Indian vegetarian curry, made up of gram flour, dahi and spices. [4] This vegetarian dish is popular in Uttarkhand, Bihar, [5] Jharkhand and Uttar Pradesh states of India [6] as well as in Bagmati, Lumbini, Madhesh and No.1 provinces of Nepal.
Sabudana vada, also called 'sabu vada', is a traditional deep-fried fritter from Maharashtra, India.It is made from tapioca pearls (sabudana), mashed potatoes, peanuts and spices. [1]
Batata vada (Marathi: बटाटा वडा, lit. ' potato fritter ') is a popular vegetarian fast food dish from the Indian state of Maharashtra.The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney.
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The main page for this category is Maharashtrian cuisine. Subcategories. This category has only the following subcategory. K. Konkani cuisine (15 P)
Misal is prepared in part with sprouted lentils [6] and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, [3] also called rassa. [7]