My grandma & mom used to make it like tizan but added more goa jaggery and stirred it until it thickened so they could pour it out in a large pan to cool then cut it up into pieces like "dodol". Evening tea-time snack.
Also, in school we learned that millet is nachne. Bajra and jowar are not the same as millet. Were we taught wrong? Florina >From: "Frederick \"FN\" Noronha" <[EMAIL PROTECTED]> >Reply-To: "Goa's premiere mailing list, estb. 1994!" ><[email protected]> >To: "Goa's premiere mailing list, estb. 1994!" <[email protected]> >Subject: Re: [Goanet] Nachne >Date: Tue, 15 Aug 2006 21:04:00 +0530 > >Do you know of any recipes for using Tizan? Sometimes, we used to have >it with milk. It was very nourishing, and jaggery added a local touch >to it. I guess there must be other regional ways of preparing it in >different parts of Goa. Isn't it called 'ambil' too in some parts of >the state? FN > >On 15/08/06, Eugene Correia <[EMAIL PROTECTED]> wrote: > > Just a few days ago I had tezam made of nachne. I > > relished it very much. It was after many years or so I > > had it. It remind me of good old days when I was very > > young. >-- >------------------------------------------------------------------------------- >Frederick Noronha http://fn.goa-india.org 9822122436 +91-832-240-9490 >http://fredericknoronha.wordpress.com [EMAIL PROTECTED] >_______________________________________________ >Goanet mailing list >[email protected] >http://lists.goanet.org/listinfo.cgi/goanet-goanet.org _______________________________________________ Goanet mailing list [email protected] http://lists.goanet.org/listinfo.cgi/goanet-goanet.org
