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Indo-Fijian families may stick to traditional rice, dhal and either a meat or vegetable curry accompanied by a salad or chutney. Masala tea is the main drink in many Indo-Fijian households. Many city people, however, are turning to easily available Western fast food, which is now becoming a popular choice for younger generations.
Bombay rava, or ravva, rawa, or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa , rava idli , upma , and khichdis .
Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
[10] [11] These laddus are called dinkache ladoo in Marathi and gond ka laddu in Hindi. The main ingredient is gum arabic which is collected from the babhul tree. Other ingredients include coconut, almonds, cashews, dates, spices such as nutmeg and cardamom, poppy seeds, ghee, and sugar. [12]
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Sooji is soaked in curd or buttermilk (preferably medium sour in taste) for 15 minutes. Salt can be added to taste. Other ingredients that can be added to enhance the flavour are tiny chopped pieces of green chilly, onion, tomato, ginger and a pinch of jeera. [1]
There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk, and yogurt. The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in a thick sugar syrup.
Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is called alu vadi. [1] It is also known as rikvach in Himachal Pradesh, Uttar Pradesh, and Bihar, patrodé in Karnataka, patra in Gujarat, chembila appam in Kerala, alu vadi in Maharashtra (especially in Malvan) and Goa, patrodu in Himachal Pradesh, saina in Fiji, and saheena in Trinidad ...