Puran Poli And Kadhi (Special Maharashtrian Food For Holi Festival)

Puran Poli is one of those traditional Maharashtrian recipes that are made during Holi Festival. This is made especially on the occasion of Holi festival as sweet dish.



The Puran Poli is the made up with help of wheat flour, Maida, lentil and sugar or jiggery. It is delicious sweet dish for serving during special occasion like Holi, Maharashtrian New Year as Gudi Padwa etc. The Puran Poli is served with special Gujarati Kadhi to increase the taste of mouth. The Puran Poli (Maharashtrian Cuisine) and Kadhi (Gujarati Cuisine) is delicious and mouthwatering combination for the fusion foods lovers.

Kadhi is an important dish from Gujarati cuisine. It is essentially a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. This simple dish requires tact and excellence, which comes from practice. Take care and never to boil the kadhi on a high flame as it tends to coagulate.


Puran Poli Recipe:

Recipe Cuisine: Indian
Recipe Category: Sweet Dish, Holi Special, Maharashtrian Cuisine
Prep Time: 1 hours
Cook time: 30 minutes
Serves: 10 to 12 Puran Poli (for approx. 6 Persons)



Ingredients:


For Preparation:

Lentil (Bengal Gram): 1 and 1/2 Small Bowl or Cup
Sugar or Jaggery: 1 Small Bowl or Cup
Cardamom Powder (Elayachi Powder): 1 small tablespoons
Wheat Flour: 2 Small Bowl or Cup
Maida (All Purpose Flour): 1/2 Small Bowl or Cup
Salt: ½ tablespoon
Pure Ghee (Cow or Buffalo): 1 big tablespoon


For Decoration:

Pure Ghee (Cow or Buffalo): 1 tablespoon



Method:

1. Wash and boil the lentil (Bengal Gram) with water till it becomes soft. Please take 3 whistle of cooker on medium flame.
2. Cool slightly and strain the dal using a strainer.
3. Mesh the boiled lentil properly and put aside.
4. Now take 1 tablespoon Pure Ghee in the frying Pan or Kadai and put on medium flame. Now slide the meshed lentil in the heated ghee and stirring continuously till meshed lentil turns in the paste.
5. Now add sugar or jiggery and cardamom powder in the lentil paste and warm till mixture becomes paste like form.
6. Now put aside lentil and sugar paste and do preparation for making balls from flour dough.
7. Now take the wheat flour in big bowl and mix Maida and little salt properly. Add water and make homogenous dough. Do not make it hard.
8. Prepare equal number of balls from dough and Puran paste.
9. Roll out Dough balls to make small Pooris.
10. Stuff these Pooris with Puran paste.
11. Roll them again into balls.
12. Roll out to make Chapatis. It is called Poli.
13. Heat a frying pan and roast each Poli.
14. Apply ghee on both sides when done.
15. Put hot Puran Poli in Hot Pot for further use.



Kadhi Recipe:

Recipe Cuisine: Indian
Recipe Category: Sour and Sweet Dish, Gujarati Cuisine
Prep Time: 30 Minutes
Cook time: 10 minutes
Serves: For approx. 6 Persons



Ingredients:


For Preparation:

Fresh Curd: 3 Small Bowl or Cup
Besan (Bengal gram Flour): 1/4 Small Bowl or Cup
Mustard Seed: 1/2 small tablespoons
Red Chili Powder: 1 small tablespoons
Turmeric Powder: 1 small tablespoons
Asafoetida (Hing) Powder: 1/4 small tablespoons
Curry Leaves (Kadi Patta): 8 to 10 leaves
Salt: As per taste
Chopped Coriander Leaves (Dhania): 2 tablespoons
Edible Oil: 2 small tablespoons



Method:

1. Take curd and make chhachh by adding 3 cups water and mix properly in mixture if needed.
2. Combine the Chhachh and Besan in a deep bowl and whisk well till no lumps remain.
3. Heat the edible oil in a kadhai and add the mustard seeds.
4. When the seeds crackle, add the asafoetida and cook for a few seconds.
5. Add turmeric powder and curry leaves in mixture.
6. Now pour the Chhachh and Besan mixture and stirring continuously.
7. Now add Chili powder and Salt as per taste need. Mix well and bring to a boil for 2 minutes, while stirring continuously.
8. Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.
9. Garnish with coriander and serve hot with Puran Poli.



Puran Poli and Kadhi Recipe video in Hindi:

 

About Gulab Jamun, Its Recipe And Festival Special Dish (Sweet Dish)

Gulab Jamun is a traditional dessert or sweet that is most famous in South Asian countries such as India and Pakistan, as well as Caribbean countries such as Trinidad and Jamaica. In Indian culture, these delicious treats are often made around the festivals, such as Diwali and Ganesh Chaturthi. But, these syrupy doughnut-like dumplings can be made for any occasion. 



Gulab Jamun is a favorite Indian sweet for many people. In parties, weddings and even in Indian Thalis, Gulab Jamun is one of the sweets served after the meals. These soft sugar syrup soaked balls are a delicious treat always. Sometimes it fulfills our sweet desires. 

The Gulab Jamun – Instant making recipe which is easy for a beginner as well as expert. 

There are many ways to make Gulab Jamuns. Genuinely and customarily they are made from Khoya. Khoya is basically dried evaporated milk. They are milk solids which are obtained by continuously cooking the milk on a low flame. We are showing to make Khoya at home instantly because there are a lot of issues to getting pure Khoya from the market. Gulab Jamuns are also made from milk powder, sweet potatoes (vegan option) and bread. The best true taste comes from Gulab Jamuns made with Khoya. 

We are giving instant recipe to making Gulab Jamun at home without any hassle. 


Gulab Jamun (soft sugar syrup soaked balls) Recipe:

Recipe Cuisine: Indian 
Recipe Category: Sweet Dish, Festival and Wedding Special Dessert
Prep Time: 1 hours 30 minutes
Cook time: 30 minutes
Serves: 30 to 40 Gulab Jamun (sugar syrup soaked balls) 



Ingredients:

For making Gulab Jamun:
Khoya or Mava or Evaporated milk: 2 Cup (made from 1 litre Milk)
Gulab Jamun Mix (available in market): 1 Cup (Approx. 200 grams)
Buchanania lanzan tree’s seeds or Charoli: 40 tiny size seed
Pure Ghee or Edible Oil: 3 tablespoons



For making khoya/mava/evaporated milk:

Milk: 1 litre


For Sugar Syrup

Sugar: 4 Cups 
Water: 3 Cups
Saffron: 10 to 12 strands
Cardamoms/choti elaichi powder: 1 Small tablespoon



Method:

1. In first step, we need to make khoya/mava/evaporated milk with help of 1 litre milk. We boil milk in a vessel for 30 to 45 minutes to make a semi solid evaporated milk like Rabadi. 

2. In the meantime, make the sugar syrup by boiling the sugar with water, Cardamoms powder and saffron strands in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and checks one string consistency. Turn off the heat and keeps aside for cooling.

3. In the next step, now your rabadi type evaporated milk is ready to mix in gulab jamun mix powder.

4. Mix well both ingredients as evaporated milk and gulab jamun mix powder uniformly and there should not be any big granular part in the dough. 

5. Take approx. one tablespoon of dough in your palm and roll and press. Put 1 charoli seed inside roll and make them into round ball, this should be half the size of golf balls or lemon-sized Gulab Jamun.

6. Now to make the Gulab Jamun, preheat the oil or pure ghee for deep frying. Once the oil is hot enough, you slide round ball inside the oil and put flame low. Fry them stirring often to get even color.

7. When they become golden, remove from a slotted spoon and add them to the pre-prepared sugar syrup.

8. Let them soak in the sugar syrup for a little time. 

9. Now your tasty and delicious Gulab Jamuns are ready to serve. Gulab Jamuns can be served warm or cold. It is depend upon your choice. 

10. You can also store them in an airtight jar and can be used for a month. 

Gulab Jamun (Soft sugar syrup soaked balls) Recipe Video in Hindi:

 

Kandha Batata Poha And Its Recipe (Breakfast Or Snack Dish)

Kanda Batata Poha (Onion Potato Poha) is one of the main breakfast food from maharashtra and north India made with onions (kanda), potato (batata) and flattened rice. Tasty breakfast Poha is an easy, quick and healthy option for breakfast or feast or a snack. 



There are numerous recipes for making poha and each family has their own way of preparing Poha. We are giving an instant method to prepare Kandha Batata Poha with detail information. 

Poha’s nutritional and health related value as it is light on stomach and easy to digest and yet nutritious. 


Kandha Batata Poha Recipe:

Recipe Cuisine: Indian 
Recipe Category: Snack or Breakfast Dish
Prep Time: 20 hours
Cook time: 15 minutes 
Serves: 2 to 3 Plates (for approx. 2 to 3 Persons)



Ingredients:

For Preparation:
Red or white beaten rice or flattened rice: 1 Small Bowl 
Fried peanuts: ¼ small Bowl
Potato (finely chopped): 1 Medium Size
Onion (finely chopped): 1 Medium Size
Fennel (Saunf): 1/2 tablespoon
Mustard seeds (Rai): 1/2 tablespoon
Turmeric Powder: 1/2 tablespoon
Sugar: 1 tablespoon
Fresh Green Chilies (Finely Chopped): 1 to 2
Fresh Coriander leaves (Finely Chopped): 1 tablespoon
Curry Leaves (Kadi Patta): 6 to 8
Salt: As per taste
Edible Oil: For deep frying


For Decoration and increase taste:

Fresh Lemon: 1 Chopped Small Piece (Optional)
Sev (Namkeen): 1 Small Bowl (Optional)



Method:

1. Take the beaten rice or flattened rice first in strainer. Rinse it properly in clean running water in a strainer.

2. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft only and should not be mushy but remain intact, whole and separate. 

3. In the meantime, roast the peanuts in a small pan till they become crunchy and keep aside.

4. Also peel the potatoes and chop them into small cubes. Also chop the onion finely.

5. Take edible oil in the kadai or frying pan and heat. After heating, add the mustard seeds to the hot oil. When they splutter, add the chopped potatoes. Fry the potatoes in medium hot oil till light golden and crisp. After this add chopped onion, fry the onions till they become translucent and soften.

6. In next step, add the fennel, curry leaves, chopped green chili and roasted peanuts. Stir-fry them for a minute till brownish colour.

7. Add the poha in kadai mixture. Mix gently with the rest of the mixture.

8. Sauté the whole poha mixture for 2-3 minutes on a low flame, stirring gently in between. Now add the sugar and salt as per taste and mix properly again.

9. Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes (if needed).

10. Garnish the Poha with chopped coriander/cilantro leaves.

11. Serve kanda batata poha hot with chopped lemon pieces. The lemon juice has to be squeezed on to the poha before eating it. You can also sprinkle Sev or Namkeen on Poha for increasing taste.

12. Now your poha is ready for serving.



Kandha Batata Poha Recipe video in Hindi:

 

Homemade Jalebi Recipe (Breakfast Sweet Dish)

The Homemade Jalebi Recipe is a tasty and sweet dish that you can make instantly in our kitchen. The Jalebi is a traditional Indian sweet dish that is made on every festival, special occasion and in all seasons. This homemade Jalebi recipe is really very easy to prepare and tastes absolutely tasty and tempting. Festivals like Diwali are imperfect without the preparation of Jalebi like sweet dish. 




Homemade Jalebi Recipe:

Recipe Cuisine: Indian 
Recipe Category: Snack, Breakfast, Sweet Dish
Prep Time: 1 hours
Cook time: 25 minutes 
Serves: 10 to 15 Jalebi (for approx. 4 to 6 Persons)



Ingredients:

For Preparation:
All-purpose flour (Maida): 1 Small Bowl 
Boiled and light warm milk: 2 small Bowl
Curd (plain yogurt): 2 tablespoons
Jalebi Colour: ¼ tablespoon
Edible Oil: For deep frying


For making Sugar Syrup:

Sugar: 1 Small Bowl
Water: 1 Small Bowl
Saffron strands: A few strands (Optional)



Method:

1. Mix the All-purpose flour (Maida), Curd (plain yogurt), Jalebi Colour and boiled and light warm milk in a big bowl (preferably a ceramic bowl). Mix well with a whisk.

2. Mix well and then add remaining warm milk and whisk until smooth. Mix all ingredients together and to make a thick Jalebi batter. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag or container.

3. Set aside for about 2 hours to ferment for instant making. But for better result, cover the Jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.

4. Don’t over stir you want the air pockets in the batter to remain. This will help in the Jalebi being crisp and also in turn help it absorb the sugar syrup.

5. To make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and checks one string consistency. Turn off the heat and keeps aside for cooling.
6. Now to make the Jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost instantly.

7. Once you have filled the piping bag or container, pipe spirals of the batter onto the medium hot oil, until you get at least 3 concentric circles. Fry the Jalebi on medium heat until golden brown in colour and crisp. Once the Jalebi is crisp and browned, drain the excess oil out and instantly dip the jalebis into the cooled sugar syrup.

8. The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served hot.

9. Enjoy these crisp, sweet Homemade Jalebis as a delightful dessert or a sweet option for your guests.


Homemade Jalebi Recipe Video in Hindi:

 

Til Aur Gur Ke Ladoo (Sesame Balls), Tilkut Recipe And Makar Sankranti Special Dish (Sweet Dish)

Til Gur Ladoo or Tilkut is a traditional seasonable Indian sweet. It is specially made on the occasion of Makar Sankranti. This is a simple 30 minutes recipe and made with the help of Til (Sesame Seeds), Gur (Jaggery), Pure Ghee and a piece of fresh Ginger. 



Til Gir laddus are a traditional maharastrian sweet dish. It has served on special occasions and festivals. 


Til Gur Ladoos (Sesame Balls) or Tilkut Recipe:

Recipe Cuisine: Indian 
Recipe Category: Sweet Dish, Makar Sankranti Special 
Prep Time: 1 hours
Cook time: 30 minutes 
Serves: 10 to 12 Til Gur Ladoos (Sesame Balls) 



Ingredients:

For Preparation:
Til (Sesame Seeds): 1 Small Bowl 
Gur (Jaggery): 1/2 small Bowl
Pure Ghee: 2 tablespoons
Fresh Ginger: 1 small piece



Method:

1. In a frying pan roast the sesame seeds on medium heat stirring constantly. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.

2. Grind the roasted sesame seeds in mixer as semi powdered form and put in a big bowl to mix.

3. In the next step, jaggery or gur should be broken in small pieces and mix well in the semi powdered sesame seeds. 

4. In the next step, mix pure ghee and crushed fresh ginger in the mixture of Gur and Sesame seeds.

5. Mix well all ingredients uniformly and there should not be any big granular part in the mixture. 

6. Take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls or lemon-sized ladoos.

7. Store in airtight jars and can be used for a month.


Til Gur Ladoos (Sesame Balls) or Tilkut Recipe Video in Hindi:

 

Sabudana Vada Or Fried Dumplings Of Sago (Breakfast Or Snack Dish For Navratri Special Fasting Food)

Sabudana Vada is one of those traditional Maharashtra recipes that are made during religious fasting or vrat or upvas. This is made especially as fasting food in the Navratri.



In the Indian tradition the shravan month and the navaratra or navaratri period are times when many pious Hindus fast. The food that is taken during the fast does not contain onions, garlic, wheat products, lentils or pulses. The Sabudana Vada is the better option in the all types of fasting foods.

Sago or Sabudana is a general ingredient that is used in some recipes made during the fasting period and various recipes like Sabudana Khichdi, Sabudana thalipeeth, Sabudana Kheer, Sabudana bhel, Sabudana pakoras and Sabudana ladoos can be made for fast.

The Sabudana Vada is a fasting and breakfast food. It’s crispy and delicious and can be made as a morning or evening snack. Sabudana Vada is served with sweet curd/yogurt in Maharastra and this combination tastes great.

Basically, this Sabudana Vada recipe comes from Maharashtra. It is one of the most famous snacks in Maharashtra.


Sabudana Vada Recipe:

Recipe Cuisine: Indian
Recipe Category: Snack, Breakfast, Navratri Vrat Special
Prep Time: 1 hours
Cook time: 25 minutes
Serves: 10 to 12 Vadas (for approx. 6 Persons)



Ingredients:


For Preparation:

Sago (Sabudana): 1 Small Bowl
Potato (boiled and mashed): 3 small
Peanut (Roasted and coarsely ground): 1/2 Small Bowl
Green chilli (finely chopped): 3
Fresh coriander leaves (chopped): 2 tablespoons
Cumin seeds (Jeera): 1 tablespoons
Black Pepper Powder (Kaali Mirch Powder): 1 small tablespoons
Rock Salt (Sendha Namak for Vrat): As needed for taste
Edible Oil: For deep frying



For Decoration:

Green chilli (whole fired in oil): 10 to 12 piece
Curd (salted): 1 Small Bowl



Method:

1. Soak sago for 1 hrs. Generally, sago is black pepper sized. Depending on the size, the soaking time may differ.

2. Cook potatoes just right as well in cooker. After 2 to 3 whistles, boiled potatoes will ready for peeling and mixing. Put aside for the cooling.

3. In the meantime, roast the peanuts in medium flame to ensure uniform roasting. Cool down. If it’s with skin, remove skin. Roasted peanuts put in mixer and make powder coarsely.

4. After 1 hour, Sagos had become very soft. Drain of all the water from the soaked sabudana and put aside for the mixing in a big bowl.

5. Peel the potatoes and mash properly. Mix in the sagos which have put in the big bowl.

6. In next step, all ingredients as soaked sagos, mashed potatoes, powdered peanuts, chopped green chillies, chopped coriander, cumin seeds, black pepper powder and rock salt (sendha namak), mix together properly and uniformly.

7. Mix everything, no need to add any water. It will form dough together. Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. Slide the patties in the heated oil and deep fry in medium flame.

8. Cook Vada at both sides golden brown. Cooked Vadas put on the paper towel for draining excess of oil.

9. 10 to 12 chilies should fry in heated oil for decoration and eat if needed.

10. Serve hot sabudana vada with sweet curd/yoghurt or green chutney and fried green chilies. You could also serve sabudana vadas with tomato sauce.

Sabudana Vada Recipe Video in Hindi:

 

All this information is free and only for informational purpose.

West India Cuisine And Its Peculiarity

It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.

The Western region of India comprises states like Gujarat, Rajasthan, Maharashtra and Goa.

Geographical diversity has given rise to a variety of dishes in the western part of India. Varying backdrop from the dry deserts to wet coastal area has contributed resourcefulness to the west India cuisines. Simultaneously, western India is a melting pot of several races and traditions. So, it witnesses various impacts on the variety of dishes.

Rice is the chief food in the western India too. Wheat, bajra and jowar are also consumed in regions such as in Gujarat and Rajasthan.

In Gujarat area and Mumbai, Parsi influences have been seen in their cuisine. Vegetarian dishes like Pav Bhajis, Bhel puris and Dhoklas are mouthwatering for delicious food lovers. Due to plenty of the Jains in Gujarat, the state excels in vegetarian cuisine with the intelligent use of spices and rich texture.

In the coastal areas of Maharashtra and Goa, sea fishes are available in large quantity. Preparations of sea fishes soaked in tantalizing spices are sure to increase your taste of mouth. Goa, with its signature Portuguese impact has specifically won the heart of food lover through stomach with the exotic seafood including crab and prawn.

The food of Rajasthan is rich in spices. Rajasthani cuisines are little spicy in taste and you should aware about Rajasthani cuisine’s spicy taste before eating.

List of famous South India Cuisines and its characteristics:

Name	Description
Amti	Lentil curry. Split lentil.
Bajri no rotlo	Bread. Thick millet flour flatbread usually grilled over coals.
Barfi	Sweet
Basundi	Sweet
Bhakri	Bread. Whole wheat flour, thicker than rotli, crispy.
Bombil fry	Main Course. Bombay Duck (Fish).
Chaat	Snack
Chakli	Savoury snack. Mixed grain flour.
Chivda	Mixture. Flattened rice, groundnut, chana, masala.
Cholafali	Snack
Chorafali	Spicy. Grinding of charudala, masala, sprinkle with red chilly powder on top.
Copra pack	Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake.
Daal Dhokli	Snack
Dahi vada	Fried lentil balls in a yogurt sauce. Lentils, yogurt.
Dhokla	Lentil snack. Gram.
Doodhpak	Sweet A milk-based sweet dessert with nuts.
Dudhi no Halwo - Bottle Gourd Halwa	Sweet
Dum aaloo	Veg. Main dish. Potatoes deep fry, yogurt, coriander powder, ginger powder.
Pohe	Vegetarian Snack. Flattened rice.
Gajar Halwo - Carrot Halwa	Sweet
Gatta curry	Curry. Steamed dumplings made from chickpea flour cooked in a spiced yoghurt sauce.
Ghari (sweet from Surat)	Sweet
Ghooghra	Sweet
Gud papdi (Gol papdi)	Sweet
Gulab Jamun	Snack
Halvasan	Sweet
Handwo (steamed dish)	Snack
Gur	Sweet unrefined brown sugar sold in blocks[3].
Jalebi	Sweet maida & grained semolina flour, baking powder, curd, sugar.
Juvar no rotlo	Bread. Thick sorghum flatbread.
Kansar	Sweet
Keri no ras	Sweet
Khakhra	Snack. Wheat flour, methi.
Khandvi	Snack. Besan.
Kombdi vade	Chicken Curry with Bread. Chicken.
Koshimbir	Salad. Salad/side-dish.
Laapsi	Sweet coarse ground/ broken wheat cooked with butter and sugar.
Laddu	Sweet
Locha	Spicy. Grinding of chanadal, masala,.
Malpua	Sweet
Methi na Gota	Snack. Fried fenugreek dumplings.
Modak	Sweet coconut dumplings. Rice flour, coconut.
Mohanthal	Kandoi Bhogilal Mulchand (Sweeet)
Muthiya	Snack. Whole wheat flour, methi leaves, besan/chickpeas flour and coriander leaves/cilantro.
Panipuri	Snack
Patra	Snack. Taro leaves, coconut, seeds, dal.
Pav Bhaji	Veg main dish. Mix curry of onion, capsicum, peas, cauliflower potatoes.
Penda	Sweet
Pooran-poli	Sweet stuffed bread. Wheat flour, gram.
Puri	Bread. Wheat flour.
Puri Bhaji	Breakfast or Snack
Rasya Muthia	Snack. A spicy yogurt dumpling soup.
Sabudana Khichadi	Vegetarian Snack. Sago.
Sev Khamani	Snack. Chana dal, green chillies, ginger, lemon juice and olive oil.
Sev Tameta	Veggie. Potatoes and sev.
Shakarpara	Snack. A deep fried snack made out of sugar and wheat.
Shankarpali	Sweet or savoury snack. Plain flour, sugar.
Shiro	Sweet roasted semolina/flour/dal with milk, butter, sugar, nuts and raisins.
Shrikhand	Sweet A thick yogurt-based sweet dessert garnished with ground nuts, cardamom, and saffron.
Sohan papdi	Sweet
Soonvali	Snack
Sukhdi	Sweet
Sutarfeni	Sweet
Thalipeeth	Savoury pancake. Mixed grain flour.
Undhiyu	Mix veggi. Plantain, brinjal, carrot, green chillies, potatoes, fresh coconut and other vegetable.
Upmaa	Vegetarian snack. Semolina.
Vada pav	Burger. Gram flour, potatoes, chilli, garlic, ginger.
Veg Kolhapuri	Vegetarian dish. Mixed vegetables.
Vindaloo	Goan pork vindaloo. Pork, goan red chilli paste.
Ghebar or Ghevar	Sweet from Surat
Lilva Kachori	Snack. Lilva and whole wheat flour.
Magas (or Magaj)	Sweet