Food Grains of India
Food Grains of India
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Parched and then eaten with or without oil ; or they are parched and ground into coarse meal which is stirred up with water, garlic, onion, or a chillie being added, ii. Ground into flour and made into chapatties or sweet cakes, these generally, however, containing other flours ; or the flour is made into balls with water and spices, these balls being then fried in oil.
iii. Husked, split, and then boiled with condiments, iv. Steeped in cold water till they swell, and then eaten either alone or... with salt, or else fried in oil or ghi with chillies.
Pigeon-peas are thus used ; they are either — i. Parched in hot sand and eaten dry, or with salt or oil.
ii. Ground into flour and made into cakes, or ground into meal and mixed with water, iii. Steeped in cold water and rubbed into a paste, small pieces of the fruit of Cucurbita Pepo, salt, carminative seeds and sometimes asafcetida being added. The mass is made into balls, which are dried in the sun and used in curries ; this preparation seems peculiar to Behar, Patni and Purniah Districts, iv.
What to read after Food Grains of India?
You can find similar books in the "Read Also" column, or choose other free books by A H Arthur Herbert Church to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Parched and then eaten with or without oil ; or they are parched and ground into coarse meal which is stirred up with water, garlic, onion, or a chillie being added, ii. Ground into flour and made into chapatties or sweet cakes, these generally, however, containing other flours ; or the flour is made into balls with water and spices, these balls being then fried in oil.
iii. Husked, split, and then boiled with condiments, iv. Steeped in cold water till they swell, and then eaten either alone or... with salt, or else fried in oil or ghi with chillies.
Pigeon-peas are thus used ; they are either — i. Parched in hot sand and eaten dry, or with salt or oil.
ii. Ground into flour and made into cakes, or ground into meal and mixed with water, iii. Steeped in cold water and rubbed into a paste, small pieces of the fruit of Cucurbita Pepo, salt, carminative seeds and sometimes asafcetida being added. The mass is made into balls, which are dried in the sun and used in curries ; this preparation seems peculiar to Behar, Patni and Purniah Districts, iv.
What to read after Food Grains of India?
You can find similar books in the "Read Also" column, or choose other free books by A H Arthur Herbert Church to read onlineMoreLess
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