In Maharashtra, where North meets South both wheat and rice are in consumed equal

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Photograph: Sanil. Food: courtesy,Mrs. Shashi Kanade

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. tr.ditional Maharashtrian meal, the arrangement of the items on the thali.is of utmost importance.The thali is otten referred I to as 'Paan' meaninS banana leaT. The food has many courses served in a particular manner. They are arranged on the thali at the beginning of the meal, all at one and the slme time. On the left hand side, salt, a lemon wedge, cucumber, chutney and achar are arranged in that order. The right and a curry and hand side is filled up with two kinds of vegetables, dal served in katoris. In between these two fried'papads are placed. The meal starts with a small amount of plain rice and plain dal called waran served with pure ghee. This is followed by a pulao called masalabhat. Then comes the sweet dish - either pooranpoli, puri-shrikhand; kheer-puri, jalebi, or sakharbhat. At the end of the meal, buttermilk spiced with ginger and salt is served which helps in digestion. Betel leavesfollow.

. cloves; cardamomg and cinne' nron. Let them splutter, theri irdil BHARLI VANGI rice and peas.Fry for a few minutes and then add warm water, kS. small and black varletY double the .quantity the rice. of I 's"Addmasala bdnials,slit into four and saltto taste.Cook 1 tsp. mustard seeds cover'bd on a medium to slow fire. Beforeservingadd the gratFOR THE STUFFING: -coconut, ,.1 chopped coriander ed katori onion, choPPed I Pureghee and cashewnuts. leaves katorl coconul, grated I and lemon juige can be added 1 katori coriander, choPPed& before serving. roasted groundnut Powder Salt and laggery to taste tsp. turmeriqqgowder USAL Maharashtra, like almost every cther state of the sub-continent, * lsp. curry powder and chilli is made up of various cultural strands and there are subtle changes 2 powder (if deglred) in ln flavour from region to region. Take the Saraswats, keeping with 4 katoris sprouted moong their coastal extraction, most of their ground masala has coconut as A few green ehillies, slit a predominant ingredient, while the Pathare Prabhus are absolute Mix together all the ingredients 1 tsp. curry powder geniuses with the potato - the godi batatl (hot potato curry) being tsp. mustard seeds I for stuffing and stuff each brin' the hot favourite. 1f .tsp. turmeric powder jal masala mixwitfi-' this Salt and iaggery to taste brinial a Press the There is more to Maharashtra than the GaneshChaturthi- almost ture. *'wery 4 tbsp. .oil . time. Then heat every month of the year has a festival and each festival has its own little sweets. For Gudi Padva or the New Year, the rich aroma of sakhar- oil in a shallow vessel and sPlut- A pinch asafoetlda
bhat fills the air. On each of the four Mondays of the month of Shra- ter the mustard seeds. Arrange van, ladoos, shrikhand-puri,cashew, mango or banana polis (stuffed brinjals over and add aPProxichappatis) are prepared, Traditionally, five sweets (pancha pakvan) .mately one katori water' Cover are made on the last day of the month of Shravan.Ganesh Chaturthi and coolo'on a slow fire till soft. -added ' if means modaks and as the Canapati festivitiesget over, Diwali makes Potato .s.lices can be jalebis, ghevar, karni, ladoos of its appearancebringing in its wake preferred, various kinds and boondi. Til ladoos and chikki enliven Sankranti, the festivalof kites, and Holi means gorging oneself on puran poli * the popular saying goes, "Holi-re-holi puranchi poli." And so it MASALA BHAT goes, food certainly adds flavour to the Maharashtrian way of life. from a hook for about six to Heat oil and add asafoetida, mustard and chillies. When they begin to splutter, add sProuted beans with water to cover. Also add 'masala powder etc., but not salt. Let the usal cook completely on a slow to medium tire, covered. Add salt, coriandet leaves and grated coconut at the end. In Maharashrian cooking, a little jaggery is always added for a sweet taste. Oil alwaYs of the unrefined variety from groundnuts, sesame seeds or grated coconut, chopped coriander leaves, roasted Sroundnuts are used for many dishes. Meat and fish preparations are mostly prepared with coconut.

RECIPES FROM MAHARASHTRA

SHRIKHAND
Curdr out of 2 lltrel mllk Sugarlo taste Cardamornpowder Nutmeg powder Tie the curd and let it hang

Let all the water drain away. Take the drained curd 'chakka' out in a bowl. Add eight hours. powdered sugar to taste and mix thoroughly. Add cardamom and

nutmeg powder to flavour. Saffron can be added if preferred. Garnish with chironji, Serve with puris.

4 katorlei rlce 2 katories treen pas 1 tgp. chllll powder 1 tsp. cury powder tsp. turtft?tlc Powder * Salt to taste FOR THE SEASONTNG: 4 to 6 tbsp. oll Few cloves and -cardamoml 1 piece cinnamon, Wash rice and drain"...Heat the o i l i n a deep vessel, and add

M. K.