1. Gulachi Poli :
This is another dish which is prepared on Makar Sankranti and popular among the Brahmin families. Gulachi poli contains a stuffing of jaggery which is mixed with ground til and gram flour. The poli is then toasted till it becomes golden. Pure ghee is used for its preparation so that it tastes awesome. It is a heavy dish but you will surely love the taste that it brings in your mouth.
2. Wada or Vada Pav :
The WadaPav also spelled VadaPav is a fastfood snack
3. Basundi :
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi should be preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the Basundi. Some times after adding sugar one can cook it for some more time this gives a nice pink color to Basundi as sugar is also cooked in milk turning into a light caramel. Before adding sugar Basundi is thick but after adding it becomes again fluid. Stirring well prevents from Malai being formed on top and all guests (even late comers) can enjoy equally thick and plain Basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.
4. Modak :
The ukdiche modak is one of the special sweets which are prepared during the festivals. It is quite popular during the Ganesha festival as modak is considered to be the favorite sweet of Lord Ganesha. You will find a variety of modaks in Maharashtra.
5. Papadum :
Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.
6. Bhadang :
This article is part of a special series called The AZ of Marathi food. India is the land of diversity. Each of the 28 states in India has a unique cuisine but the Indian food served in restaurants represents only a tiny fraction of our culinary heritage. I come from the western Indian state of Maharashtra. Capital: Bombay (Mumbai). Population: 96 million (only 11 countries in the world have a population higher than Maharashtra). Language: Marathi. Traditional Marathi food is earthy and humble, diverse and very tasty. It also remains relatively unknown to nonmarathis. Its time to change that. I invite you to join me on an alphabetical culinary tour of my state. We will go through the letters A to Z and make a dish with each letter to showcase Marathi cuisine.
7. Upma :
Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.