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I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.
Augustine

Sago (Saboodana) Chivda

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CATEGORY CUISINE TAG YIELD
Grains Bawarch4 1 servings

INGREDIENTS

1 c Large grain sago; (frying variety)
1 tb Peanuts
1/2 tb Cashewnut pieces
3 Green chillies chopped; (3 to 4)
1/4 ts Turmeric powder
Salt to taste
1/2 ts Sugar powdered
2 Pinches citric acid powdered; (2 to 3)
Oil to deep fry

INSTRUCTIONS

Heat oil in a large frying pan.
Keep enough distance between you and stove.
Sago crystals pop quite vigorously sometimes.
Put in some sago, allow to pop well.
Remove while white. Drain onto kitchen paper.
Repeat for remaining sago. Transfer to large plate.
Fry peanuts till golden, drain, add to sago.
Fry cashews till golden, add to sago.
Fry green chillies till crisp, add to sago.
Sprinkle all other ingredients on sago.
Mix with both hands till well coated.
Cool well before storing in airtight jar.
Making time: 20 minutes
Makes: 200 g approx.
Shelflife: 10-12 days or more
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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