Atola
Ingredients:
2 cups new rice
1 cup chowlee (beans) soaked overnight
1/2kg jaggery
juice of one big coconut.
Method:
Wash the rice and chowlees and cook with 4 cups of water and a little salt. When nearly done add coconut juice and jaggery. For flavour, add powdered cardamoms.
UMBERS
½ kg. thick wheat flour 1 handful teel
100 gms. Jaggery
Method:
Boil 2 cups of water, then add flour, let it cook for 3 minutes. Poke the flour with a stick while it is cooking then stir and put in a thalie with jaggery and teel, knead the flour and roll out thicker than chapatti.
Cut into rounds, and deep fry in oil.
DOUGHNUT
2 eggs ½ tsp. salt
1 cup sugar ½ tsp nutmeg
1 cup soda-bi-carbonate 2 tbsps. Melted butter
3 tsps. Baking powder 5 cups maida
Method:
Beat the eggs and add sugar.
Mix the maida with the baking powder and salt and add to the mixture.
Add sour milk mixed with soda bi-carbonate.
Roll out on floured board.
Cut with doughnut cutter.
Drop into hot fat, wait till it is brown on one side, turn and brown on the other side.
Drain.
SANNAS
½ kg. rice flour ½ coconut juice
100 gms. Maida 2 tsps. Yeast or toddy
Method:
Knead at night and start making in the morning.
Put the mixture in sanna thalie.
Boil water in a `thapeli’ and put the sanna thali on the thapeli with the kubudor to cover the vessel for steaming;
or put mixture in sanna form and steam in a cooker.
BANANA FRITTERS
6 ripe bananas 1 cup of milk
2 eggs, (not beaten) sugar to taste
maida to form a thick batter
Method:
Mash up the bananas.
Stir in the milk and the eggs just broken. Sugar to taste and as much maida to make the mixture into a slightly thick batter. Let the mixture stand for half an hour. Warm 3 tbsps. Ghee in a frying pan. Puor spoonful of batter for each fritter and fry till brown.
The East Indians of Bombay 