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Preserving food

I was talking about making sabudana appadam this long weekend. Then there was talk about how left over rice can be dried and fried later. My dad said that in the olden days, after a function (an event), when there was lot of leftover rice it was sent to a man with a special kumpati where dried rice is sort of popped and then flavoured with spices and seasonings and consumed as snacks for about a month. Recently my neighbour told me how cauliflower is dried and then used in winter by soaking it in water.

I have also been talking about making Mamidi kaya thokku. Its a tradition and I want to follow it. Although in small amounts. A 3$ mango is waiting for this make over.

At home, thokku making day was special. We would finish our daily breakfast and activities and sit down for the big activity. A special time was when our relative came over to make allam thokku. we had enjoyed it at her house and now we could have our own stash for the year made by the expert. But involves peeling lots of ginger. My dad had to double the quarter the mango and wipe the pieces dry. Three Mango brand is the sought after red chilli powder for  thokku.

7.5.15

Mamidi kaaya thokku is done.
Sabudana Vadiyalu are half done. Next time I will make rice flour and rava vadiyalu.

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