Page:Indian Cookery and Confectionery.djvu/29

 they are soaked with water and tie the paste loosely in a piece of cloth. Drop it into the rice when the latter start boiling. Mix salt and mustard oil as before.

Green tender ends of lau plant with leaves, tied together with a thread, may be boiled in rice and taken in a paste condition with salt and mustard oil. They taste better if a little pasted posta (poppy-seed) is added. Posta are to be pasted after keeping them moistened in water for some time.

Other green vegetables may be boiled similarly.

The spices to be mixed with the boiled vegetables may be varied according to taste. The vegetarians hold that ghee, preparations from milk and vegetables boiled in rice have enough body building elements in them. In fact, these simple preparations, being not too rich in spices, do not tax the stomach. Too much spices should not be taken as they decrease the digestive capacity.