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Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. [2] It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
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]
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
Misal (Marathi: मिसळ , meaning "mixture") is a very popular spicy dish in the Western Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal, often as part of misal pav. It remains a favourite snack since it is easy to make with affordable ingredients and has a good ...
Sarabhendra Pakasasthram (1816–1825) in Marathi [41] Pak-Shastra (1878) in Gujarati; Culinary Jotting for Madras (1891), later republished as Vwyer's Indian Cookery. Mistanna Pak (1904) in Bengali; Bengal Sweets (1921) by Haldar [42] [43] Recipes-Of-All-Nations (1923) by Countess Morphy, has an Indian section that mentions gulgula, halwa, and ...
Steamed modak (ukadiche modak in the Marathi language) Made of coconut and sugar/jaggery. This variation is especially prepared during the Ganesh Festival. They are hand-made and cooked in a steamer. They are perishable and need to be consumed immediately. [18] [19] [20] Fried modak Deep fried in oil instead of being steamed.
"Kaala" means "black" in the Marathi language and this refers to both the colour of the final masala and the ingredients which it contains. Typically, it will be prepared from dark spices such as cloves and cinnamon and the spices will be roasted until they obtain a dark colour.