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Khichdi(Savoury)
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1 cup rice,1/2 cup green gramdal or red gram dal,2tsps ghee or cooking oil. 2cloves,1
cm. piece of cinnamon, 1 pinch of turmeric, 3 cups water.
Wash rice and dal together and drain in a colander. Heat
the ghee or oil in a vessel and prepare a seasoning adding cloves,cinnamon and turmeric. Add the rice and dal to the seasoning
and stir for a few minutes. Add water and salt to taste. Cook on a low fire or in a cooker. [for variations:Vegs.like peas,cauliflower
may be added. Instead of cloves and cinnamon,the seasoning may be prepared with mustard seeds,green chillies,asafoetida and
turmeric,or with mustard seeds and green chillies only.
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Bhareet
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1/2 Kg. potatoes,1/2 coconut gratings*, 3 red chillies*, 1 tsp.salt, 2 onions chopped fine,
pulp of a small ball of tamarind
(* Ground finely)
Boil ,peel and and cut the potatoes into small pieces. Mix the
tamarind pul[ and salt with the ground coconut and chillies. Add the chopped onions and the potato pieces and blend well.
[instead of chopped onions,a seasoning of mustard seeds and asafoetida may also be used.]
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Bread pudding
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1/2 cup milk, 1/2 cup sugar, 1 cou breadcrumbs, 6 tsps ghee, 10 raisins, vanilla.
Dissolve sugar in milk.Add the bread crumbs,mix well and allow them to soak for one hour. Heat ghee in a vessel.Add
raisins when they puff up. Add a few drops of vanilla mixed in a tsp. of milk.Add the soaked bread crumbs. Do not stir it.Then
bake the pudding in an oventill it is reddish. Or steam-cook it.
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[=From 'RASACHANDRIKA'***=Saraswat Cookery Book :The Saraswat Mahila Samaj,Saraswat Co-op.Bldgs.#B/1 ..Dr.Kashibai Nowrungay
MargGamdevi,Mumbai-400007...(India)...]
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***Glossary:English,KONKANI,Marathi,Hindi,Kannada
:of over
125 words :given in the publication is of particular interest to the students of the aforesaid languages,and
those interested in Cookery. ...............................
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