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    Traditional food

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    sonawanecharulata23
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    Traditional food

    Uploaded by

    sonawanecharulata23
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    Very good

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    0 views6 pages

    Traditional food

    Uploaded by

    sonawanecharulata23
    Very good

    Copyright:

    © All Rights Reserved
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    …MAHARASHTRA…

    ◦ Misal pav (Marathi: मिसळपाव) is a dish from the Indian state of Maharashtra. It consists of
    misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread
    roll).[1][2] The final dish is topped with farsan or sev, onions, lemon and coriander
    (cilantro).[3] It is usually served hot with bread or rolls[4] toasted with butter and
    buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a
    full meal.
    …PUNJAB…
    ◦ Makki ki roti also known as makki di roti is a flat unleavened bread made from corn
    meal (maize flour),[2] primarily eaten in Pakistan, the Jammu region, Himachal Pradesh,
    Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and
    Gujarat, Maharashtra in Western India and also in Nepal.[3] Like most rotis in the Indian
    subcontinent, it is baked on a tava.
    …GUJRAT…
    ◦ Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of
    adjacent states,[1] and is popular throughout the country. It is made with a fermented
    batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice
    with the pulse Bengal gram,[2] but has several variants with the gram replaced by
    chickpeas, pigeon peas, or urad beans.
    …TAMIL NADU…
    ◦ Pongal (/ˈθaɪˈpoʊŋʌl/), also referred to as Thai Pongal, is a multi-day Hindu harvest
    festival celebrated by Tamils. It is observed in the month of Thai according to the Tamil
    solar calendar and usually falls on 14 or 15 January. It is dedicated to Surya (the solar
    deity in Hinduism) and corresponds to Makar Sankranti, the Hindu observance
    celebrated under many regional names throughout the Indian subcontinent. The
    festival is celebrated over three or four days with Bhogi, Surya Pongal, Mattu Pongal
    and Kanum Pongal, observed on consecutive days.
    …BIHAR…
    ◦ The lip-smacking taste of Litti Chokha, savoured by one and all, needs no introduction.
    It is your grand welcome to the food of Bihar, in all its ghee-dripping glory. It consists of
    wheat and sattu with spices, kneaded into round spicy balls, dipped in ghee. The
    texture of Litti along with the crunchy crust makes it a foodie’s delight. Chokha is
    prepared by mashing boiled vegetables (most common being potatoes, brinjal,
    tomatoes), adding spices and chopped onion, garlic etc and served with Litti as a
    complimentary delicacy..
    .

    THANK-YOU….

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