| 翻訳と辞書 |
| Maharashtrian cuisine ： ウィキペディア英語版 |
Maharashtrian cuisine
Maharashtrian (or Marathi) cuisine is the cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine covers a range from having mild to very spicy dishes. Wheat, rice, ''jowar'', ''bajri'', vegetables, lentils and fruit form staples of the Maharashtrian diet. Peanuts and cashews are often served with vegetables. Traditionally, Maharashtrians have considered their food to be more austere than that of other regions in India. Although, because of economic conditions and culture, meat has traditionally been used quite sparsely or only by the well off until recently. Maharashtra's metropolitan cities, such as Mumbai and Pune have influenced the food habits due to urban population. For example, the Udupi dishes ''idli'' and ''dosa'' are quite popular, as well as Chinese dishes. Nevertheless, distinctly Maharashtrian dishes, such as ''ukdiche modak'' and ''aluchi patal bhaji'' remain popular.
== Regular meals and staple dishes ==
The staple dishes of Maharashtrian cuisine are based on flat bread and rice. The flat breads can be wheat-based, such as the traditional trigonal ''Ghadichi Poli'' or the round ''chapati'' more common in urban areas. ''Bhakri'' is a bread made from millet, including ''jowar'' and ''bajra'', and forms part of daily meals in rural areas. As many areas of Maharashtra are drought prone, the staple food of the rural poor had traditionally been as simple as ''Bajri Bhakri'' accompanied by just a raw onion, a dry chutney, or a Gram flour preparation called Jhunka.〔Rao, S., Joshi, S., Bhide, P., Puranik, B., & Asawari, K. (2014). Dietary diversification for prevention of anaemia among women of childbearing age from rural India. Public health nutrition, 17(04), 939-947.〕 This meal has, however, become more fashionable among the urban classes too.
''Bhaaji'' is a class of dishes consisting of vegetables. Some are made with a particular vegetable or a combination of vegetables and requires the use of ''Goda masala'', essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard. Souring agents include tomatoes, tamarind or Aamsul, added to give additional flavor to the dish. Depending on the caste or specific religious tradition of a family, onions and garlic are excluded in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onions and garlic during Chaturmas (broadly equates to the rainy monsoon season). Until recently, canned or frozen food was not widely available in Maharashtra and the rest of India. Therefore, vegetables used in a meal depended on the seasonal availability. For example, Spring (March–May) brings harvest of cabbage, onions, potatoes, ''Guar Tondali'', ''Shevgyachya shenga'', ''Dudhi'', Marrow, and ''Padwal''. The Rainy Monsoon Season brings green leafy vegetables, such as ''Aloo''. Gourds like ''Karle'', ''Dodka'' and eggplant also become widely available in this season. Chili peppers, carrots, tomatoes, cauliflower, French beans, peas, etc. become available in the cooler climate of October to February.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Maharashtrian cuisine」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|