Hurda parties are quite popular in Maharashtra during winters around late December and January.
Most people these days love pizza but the pizza that we get is usually more of bread and less of filling/toppings. To top it if you are gluten intolerant consumption of pizza goes totally out of the picture and that’s exactly when the Gluten free pizza comes to the rescue.
Jowar / jawar/sorghum is a gluten-free millet. Jowar is high in fiber, has a good amount of protein and vital nutrients like Vitamin B’s, magnesium, zinc, copper etc.
Quinoa ( pronounced as Keen-wah) is a super food because of its nutritional profile. Commercially, it is mainly classified in black, red and white/ivory quinoa with each having their distinct color, flavor and taste.
Quinoa also pronounced as “Keen-wah” is an old plant and hence also commonly known as an “ancient grain”. It is a seed and not a grain/cereal but it can be used as a cereal hence it is known as a pseudocereal or pseudo-grain.
Ask a Maharashtrian what’s for breakfast and you will usually get to hear its-Pohe ( Pohe is a traditional breakfast recipe made with poha/Flattened rice).
Thalipeeth is a savoury flatbread made from a special combination of flours called Bhajani. It’s traditionally made in the regions of Maharashtra. It is consumed as a snack as well as at meals. I have slightly twitched the recipe to make it only millet based so its gluten-free.