A Malvani Food Blogger
Fish From the Sea, Creeks, and Rivers is the Main Food here. Gravies are made up of Fresh Grated Coconut pests. Rice is consumed in the form of soup, Steamed rice, Bhakri (Bread), Ghavan (Creeps), and Hot Noodles. Ragi is also consumed in the form of Bhakri (Bread), Ghavan (Creeps), and Hot Noodles. Different Local pulses and vegetables are also part of a daily meal. Kokum is used as a soaring agent in the Food.
One of the most treasured recipes in Malvani cuisine is ghavan. When we think about Malvani cuisine, this recipe is among the first few that come to mind. It is the finest illustration of Malvani cuisine’s minimalist approach. Despite using simple ingredients, it boasts a rich taste and appearance. Ghavan is an essential component of Malvani cuisine. Locally, we refer to it as “Ghavan” or “Ghavano” when it is single, and “Ghavane” when it is several.
Amboli combines the words “poli” and “Ambavne.” Poli is Pancake, and Ambhavne is the fermentation process.
Amboli is a thick fermented Pancake cooked in a “Bidacha Tawa,” a hot cast iron skillet. It has a very soft, fluffy top and a somewhat crisp bottom.
Amboli typically cooks on one side, which softens and fluffs the top side, but occasionally it cooks on both sides. This time, I’ll talk about the second version. The top side is white when cooked on one side, but it turns somewhat reddish when cooked on both sides. It’s a delightful sight to see.
Gavran chicken is traditionally served in Malvani houses with Chicken Rassa, Chicken Sukkha, Rice Bhakri or Chapati, Rice, and Koshimbir (Salad). If there is only one chicken Rassa or Chicken Sukha, the meal appears incomplete. Suk and Rasa are complementary to each other. Overall, the Chicken Sukha is spicier than the Chicken Rassa. Sukha chicken has a very thick sauce, thus whether it is eaten with rice Bhakri or rice, we should use very little gravy. Chicken Rassa is best drunk as a soup.
Kalya Vatnyacha Sambara is well-known throughout the Kokan belt, and we Malvanis prepare it uniquely, using Bhajlela Vataap. This curry easily outperformed the Malvani Chicken and Malvani Mutton Curry. I’m not comparing vegetable and non-vegetarian curries. When people hear the term Malvani food, they usually think of non-veg food. However, the specialty of Malvani food is that Malvani veg food has gotten less attention throughout time. So the next time you visit Malvan, try the vegetarian cuisine.
Valichi Bhaji stays fresh for 4-5 days, and it’s a great exercise to share village stories when cleaning the Valichi Judi. Cleaning the Walichi Judi requires breaking it into little pieces and removing the threads on the sides. And again recall the memories while eating. Valichi Judi keeps village memories alive for the next few days.
Kokani people celebrate Narali Pournima, a full moon day in Shravan Month (Shravan is one of the months in the Marathi Calendar months – Rainy Season). According to the Marathi calendar, it is Shravan Month, with Narali Pournima marking the full moon. Naral means coconut, while Pournima means Full Moon Day.
The first festival in the Marathi calendar month of Shravan is Nagpanchami. On this auspicious day, people worship snakes or cobras. Snake icons made of clay are worshipped. Nature influences the Kokani lifestyle. Snakes are considered to be friends of Farmers. On this day, farmers don’t go to work, and neither do we dig. On …
If we don’t prepare chicken for at least one meal on Sunday, it will be unusual. This combo of Malvani Chicken Rasso, Amboli, Steamed Rice, and Koshibir with a squeeze of lemon is lethal. The Malvani Chicken Rassa is one of my favorite dishes that she cooks. She is the best at it. Minimal additives, straightforward flavors—it’s just fantastic. It is just a true example of Malvani Cuisine.
Methichi Bhaji, a tiny fenugreek vegetable, is highly well-known throughout the Kokan Belt. In the Kokan belt, green vegetables are often more popular, but this little fenugreek Leaves bhaji has an incredible flavor.
Throughout India, one of the most popular sea fish is Indian mackerel, often known as Bangda in the Kokan region. In Malvani families, Bhajlelo Bangdo is a highly appreciated fish. The two best dishes that can be cooked are Bhajlelo Bangdo (Bangda Fry) and Malvani Bangdyachi Amti (Curry). A few different methods for frying bangda are, shallow fry on a tawa (pan) or roast fish on fire.
