In Bharuch district, Gujarat, khichdi is rice cooked with turmeric to make it yellow, served mixed with kadhi, a thin sauce made from gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.
42.
As many areas of Maharashtra are drought prone, the staple food of the rural poor had traditionally been as simple as " Bajri Bhakri " accompanied by just a raw onion, a dry Chutney, or a Gram flour preparation called Jhunka.
43.
In the state of Maharashtra, the leaves, called " alu che paana ", are de-veined, rolled with a paste of gram flour, tamarind paste, red chili powder, turmeric, coriander, asafoetida, and salt, and then steamed.
44.
A variety of raita of India varies from region to region, most notable raithas are boondi raitha tiny balls of fried gram flour ( chickpea flour ), which may taste salty or " t + kh " ( spicy ) and onion raita and vegetable raita.
45.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into gram flour ( also known as chickpea flour and " " farinata ", also called " cecina ", or fried to make " panelle ".
46.
Typically bhakri is accompanied by " pitla " ( a stew of gram flour ) but it may also be served with curry, garlic chutney, " thecha " ( a thick paste of green or red chilies ), preparations of green leafy vegetables and raw onion.
47.
"' Raita "'is a condiment from the Indian subcontinent, notably in India, Pakistan and Bangladesh, made with dahi ( yogurt, often referred to as curd ) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, generally labelled as gram flour ).
48.
"Mnasollsa " also describes recipes for " golamu " as a donut from wheat flour and scented with cardamom, " gharikas " as a fried cake from black gram flour and sugar syrup, " chhana " as a fresh cheese and rice flour fritter soaked in sugar syrup that the document suggests should be prepared from strained curdled milk mixed with buttermilk, and many others . " Mnasollsa " mentions numerous milk-derived sweets, along with describing the 11th century art of producing milk solids, condensed milk and methods for souring milk to produce sweets.
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