November 2015 Hints are as follows:
- Add little Maida to the Rice flour while making Kuchchida Kadabu.
- Add little Akki Thari (Rice Rawa) to the Urad Dal filling while making Kharada (Spicy) Kuchchida Kadabu.
- To preserve Jaji flower for the next day, wrap the flowers in a thick layer of newspaper and wrap a wet cloth (not dripping wet) over the paper and put this in a plastic cover and keep in the refrigerator.