East Indian Dishes are mainly served with either boiled rice or with aps (bhakri). Rice is at times presented in a variety of preparations called pullaos or arros. For feastive occasions this is substitued by fugyas, wadds, polias, chatiaps and sannas.
In curries, Bombay Duck or Bobil is a great favourite.
Khudi, Moile, Sambarin, Fritath, Temprath, Gizad, Tambrinath, Sak-Sak, Tirfuri, Kald, Baffath, Indal, Salpatel, and others have their own distinctive tastes.
Few of the recipes are as below:
Potato Chops, Pan Rolls, Patties, Cutlets, Tongue Roast
Lent & Easter Sweets: Pancakes, Easter Eggs
Cakes: Cucumber Cake, Fruit Cake
Wine and Liquor have always played an important role in the diet of the East Indians. Socially, liquor plays an important role in the sad or joyous celebrations, and no function is considered complete without it being served.
Toddy is a mild sweet liquor obtained by tapping the (Tadh) palm tree, Caryota urens, Arrack from Cocos nucufera was drunk at mid morning to fortify the strength of the farm and plantation workers against fatigue.
Liquor is distilled with skill and in different strengths, the most popular one being Khimad a spiced and sweetened liquor the base being coconut liquor. Liquor is normally heated in earthen ware jars with narrow necks and served hot in small earthen cups known as cheuvnies.
Recipies (Non East Indian)
Recipe for Rechad Masala
Red chillies (kashmiri) - 200 gms
garlic - 1 full
ginger - 100 gms
gloves - 10
pepper - 10
cinnamon - 5 sticks
jeera - 1/2 teaspoon
onion - 1 full
sugar - 1 table spoon
salt - 1 tea spoon
tarmind - as required
Grind all the ingredient together with vinegar only till it is fine.
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