MAHARASHTRIAN DISHES [4TH MENU]

Monday, February 24, 2014

KOKUM DRINK
PAV WADA
EXCELLENT MISAL PAV
PAV BHAJI
JOWAR BHAKRI
PITLA
THECHA
JOWAR BHAKRI WITH PITLA IN A GLASS
STEAMED KOTHIMBIR VADI
SABUDANA AND CORN KHICHDI
QUICK POHE WITH CURDS
SABUDANA THALIPEETH
PURAN POLI
PEANUT FRITTERS
SHRIKHAND TRIFFLE

Points :
1)Nutmeg {Jaiphal} and Mace {Javitri}

The Myristica fragrans tree is important for these two spices which are derived from it.
The shelled, dried seed/fruit of the plant is Nutmeg.
The dried net like covering of the shell of the seed is Mace.
A piece of ungrounded Mace is called a “Blade”.
The more the mace gets dryer its turns out to be more orange in colour that resembles that is a guarantee of higher quality.
They are loaded with medicinal properties.
Usually no more than a pinch is recommended in our recipes.

2)Sabudana {Pearls of Sago palm, Tapioca Pearls}

It is full of carbohydrate so gives a quick boost of energy.
Sago is given as a cooling agent to one who has excess bile caused by body heat.

3)Kokum {Garcinia indica}

It is low in calories and has no fat. It has a cooling effect on the body, helps prevent dehydration and sunstroke due to heat. It improves
digestion and relieves one of acidity, flatulence, constipation and indigestion.
It has anti-oxidant, anti-bacterial, anti-carcinogenic, anti-inflammatory properties.