Page:Indian Cookery and Confectionery.djvu/27

 In this case two seers of water are required for every seer of rice. The procedure is the same as in the case of the Siddha Rice. These rice are more apt to get overboiled at the least delay than the "Siddha" quality. The excess water may be removed but it is better not to remove it. To avoid the rice becoming pasty, the minimum amount of water should be taken which will be enough for boiling them properly and yet not in excess to be removed. If in the middle of the preparation the water runs short a little more water should be added to prevent the rice from being scorched. With a little care, and practice, however, this becomes quite easy. Slow (heat should be used in this method.

Most of the vegetables, e. g., potato, brinjal, patol, Uch-chhe, karala, beans, mun, sweet potato, sweet gourd, green banana, lady's fingers, seeds of jack fruit, radish, carrot, cauliflower, olkochu, jhinga, and many others, and eggs taste better when boiled in rice than when boiled in water. They are to be washed clean, peeled and cut in suitable pieces, where necessary, before boiling. If need be they should be tied in a clean piece of cloth. Unpeeled entire ones taste better and are more health-giving. Therefore it is better to peel the potatoes after boiling. Mun, ol and olkochu must, however, be peeled before toiling, otherwise the irritability is increased.

Take the boiled things out of the rice with a spoon. Squeeze and rub them into a smooth paste separately. Add