CHADDI ANNAM; THE Way of Eating Night Rice in india

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In India, the rice is being cooked like all other countries using a stove, wood stove, charcoal stove, Gas stove, and other latest technology hack of Microwave. But, it has got one additional tool designed exclusively for people who do not take their breakfast even and move towards their field for attending their Agricultural Lands. Though this may perhaps appear and sounds peculiar to others, the truth lies in using it as their main dietary supplement by the Common man which is unparallel to any others food stuff available in the showcases of super bazaars and Mals. The item is known by the name CHADDI ANNAM and known by other name as ONIGIRI. The Rice is cooked during niight and it is allowed to cool in a wide plate. Now this is collected in a a shallow earthern vessel and water is poured to the brim. Now, the container is covered using a white cloth over it and is tied firmly. Again, an earthern plates is kept over it. The entire system is now kept in a brass or earthern plate. It is not kept in any friedge or any other electronic system. Just leve it till morning. The next day the water from the container is collected in a separate glass. Small amount of salt or millet powder is added and can be consumed safely which will be very rich in taste. This can again be used by filling it with fresh water following the same procedure. If anybody wants to make use of it as breakfast they collect the rice only , mix some chopped onions and green chillis and will enjoy it as breakfast only to have their lunch at 2.30P.M. This is a very strong and highly hygeinic food meant for Rural India the value of which the science has recognized now as an invaluable Summer food.