Maharashtrian Crêpes (Ghavane) / Neer Dosa
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Ghavane is specially made by people living along the konkan coast. It is like crêpes made from rice batter. It is generally eaten along with chutney or gravy or vegetable (bhaaji). Very little ingredients are needed to make ghavane and yet it is very tasty. You can say its a kind of bread like chapati or bhakari. It is known in South India as Neer Dosa i.e., water dosa.
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Chirote
Shankarpali (Namkeen)
Shankarpali (Sweet)
Besan Ke Laddu
In Indian families ladoos are offered as sweets. Whether there is a festival or pooja at home or any religious occassion; it is incomplete without ladoos. On the occasion of Diwali, ladu is of special significance. We make many kinds of ladoo like the Boondiche Ladoo, Naralache Ladoo, Kankeche (wheat flour) Ladoo, Tilache Ladoo (tilgul), Rawa Ladoo. The most loved and easiest one is the ‘ Besanache Laddoo’.
Metkut (Cereals)
Metkut is a typical Maharashtrian Brahmins’ dish. It is a very light food and also very healthy – eaten with soft rice, ghee and salt. This is also good and is usually eaten when we are sick. Kids also love this food as we use soft over cooked rice so is easily swallowed & digested. We also use this while preparing Bhadang.
Crispy Bhendi (Okra) For Upwas
Samo Rice Upma (Variche Tandul / Bhagar / Kodri)
Years ago people found many edible plants and seeds that grow in adverse conditions, and which form part of their diet. In several other countries these grasses and plants are mowed down and destroyed as weeds. One of them is Samo Rice which has different names in India like Variche Tandul, Bhagar and Kodri. Samo rice is quite delicious which is specially made for fasting. Even though you do not go for fasting just try it for a change instead of rice.
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Bhadang (Churmura / Murmura / Puffed Rice / Kurmura)
Bhadang is a snack which can be made very quickly and can be eaten at anytime, especially with tea. It can be spiced up with onions, coriander leaves and a squeeze of lemon juice for a change. But for this you have to prepare bhadang. Let me have your comments.
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