Fry six sliced onions in boiling mustard oil, lay on
the one side, and fry two teaspoonfuls of ground onions,
half a teaspoonful ground red chillies, half a teaspoonful
of ground ging✪ Katol (Curried Turbot)er, half that quantity of ground garlic,
a teaspoonful of coriander seeds, a quarter of a tea-
spoonful of aniseed. Put to the one side the fried
condiments, &c. Having washed a quarter-pound of
lentils, steep them for four hours, dry them thoroughly,
and fry in the mustard oil, and put in a pot with the
fried condiments, with just sufficient water to cover
the ingredients, adding a very small teaspoonful of salt✪ Lentil and Fried Condiments.
Simmer very slowly for about half-an-hour, or until a
soft mass.
(If to be eaten with another dish the sliced fried onions
should be strewn over the top.)
Roll out rather thinly a piece of dough much the same
as puff paste, and cut out rounds with a cutter about
five inches in diameter. Place a spoonful of the above
mixture when cold in the centre of each round, wet the
*33
BANQUETS OF THE NATIONS
edges, fold over, and fry in boiling mustard oil or ghee.
They are shaped like a half-moon. Eat with rice,
chutnies, and other vegetables.
Khiman. (Minced Meat.)
Bring to the boil two ounces of ghee, in which fry a
large onion finely mmced ; now put in two pounds of
kid which has been passed through a fine mincer, and
fry till well browned, stirring all the time ; then add four
green chillies and an inch of green ginger, both thinly sliced
a ground red chilli, half a teaspoonful of salt, and a large
cupful of water. Stew very gently for an hour, then mix
a teaspoonful of flour with a little water, and stir it into
the mince along with a large tablespoonful of tamarind
juice✪ Khiman (Minced Meat).
For the British table, beef, mutton, lamb, or veal may
be cooked the same way, the only seasonings, however,
being salt, pepper, and onion. In Scotland this dish is
known as " minced collops."
Kabutar Doopiajas. (Stewed Pheasants.)
Cut a plump young pheasant into eight pieces. Fry
in three ounces of boiling mustard oil four large onions
sliced very thin, and when of a reddish yellow place to
one side. Then fry in the same oil four teaspoonfuls of
ground onions, one teaspoonful of turmeric, and one
teaspoonful of red chillies. When browned, fry the
pieces of pheasants, and pour in two tablespoonfuls of
234
BENGAL (Hindu)
water, the fried onions and condiments, and one tea-
spoonful of salt. Eat with bread, or rice and chutnies.
Shandesh. (Milk Balls.)
Bring to blood heat three pints of milk, put in a
tablespoonful of whey or a tablespoonful of essence of
rennet, and stand till all the milk has solidified. Now
place in a towel and hang up till nothing but the dry
curd is left. Mix this with a little rice flour, and make
into round balls about the size of a tennis ball. Boil
sugar and water till nearly candy high, i.e., till it is quite
sticky, remove from the fire, and when lukewarm put
in the curd balls, and stand for a day. Strain, dish,
and eat with cream (milk reduced to quarter its weight
by boiling).
Cajure. (Sweet Wheaten Cakes.) ✪ Kabutar Doopiajas (Stewed Pheasants)
Page 100 · 8 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fry six sliced onions in boiling mustard oil, lay on the one side, and fry two teaspoonfuls of ground onions, half a teaspoonful ground red chillies, half a teaspoonful of ground ginger, half that quantity of ground garlic, a teaspoonful of coriander seeds, a quarter of a teaspoonful of aniseed. Put to the one side the fried condiments, &c. Having washed a quarter-pound of lentils, steep them for four hours, dry them thoroughly, and fry in the mustard oil, and put in a pot with the fried condiments, with just sufficient water to cover the ingredients, adding a very small teaspoonful of salt. Simmer very slowly for about half-an-hour, or until a soft mass.
(If to be eaten with another dish the sliced fried onions should be strewn over the top.)
Roll out rather thinly a piece of dough much the same
as puff paste, and cut out rounds with a cutter about
five inches in diameter. Place a spoonful of the above
mixture when cold in the centre of each round, wet the
*33
edges, fold over, and fry in boiling mustard oil or ghee. They are shaped like a half-moon. Eat with rice, chutnies, and other vegetables.
Khiman. (Minced Meat.)
Bring to the boil two ounces of ghee, in which fry a large onion finely mmced ; now put in two pounds of kid which has been passed through a fine mincer, and fry till well browned, stirring all the time ; then add four green chillies and an inch of green ginger, both thinly sliced a ground red chilli, half a teaspoonful of salt, and a large cupful of water. Stew very gently for an hour, then mix a teaspoonful of flour with a little water, and stir it into the mince along with a large tablespoonful of tamarind juice.
For the British table, beef, mutton, lamb, or veal may be cooked the same way, the only seasonings, however, being salt, pepper, and onion. In Scotland this dish is known as " minced collops."
Kabutar Doopiajas. (Stewed Pheasants.)
Cut a plump young pheasant into eight pieces. Fry in three ounces of boiling mustard oil four large onions sliced very thin, and when of a reddish yellow place to one side. Then fry in the same oil four teaspoonfuls of ground onions, one teaspoonful of turmeric, and one teaspoonful of red chillies. When browned, fry the pieces of pheasants, and pour in two tablespoonfuls of
BENGAL (Hindu)
water, the fried onions and condiments, and one teaspoonful of salt. Eat with bread, or rice and chutnies.
Shandesh. (Milk Balls.)
Bring to blood heat three pints of milk, put in a tablespoonful of whey or a tablespoonful of essence of rennet, and stand till all the milk has solidified. Now place in a towel and hang up till nothing but the dry curd is left. Mix this with a little rice flour, and make into round balls about the size of a tennis ball. Boil sugar and water till nearly candy high, i.e., till it is quite sticky, remove from the fire, and when lukewarm put in the curd balls, and stand for a day. Strain, dish, and eat with cream (milk reduced to quarter its weight by boiling).
Cajure. (Sweet Wheaten Cakes.)
Records on this page
Katol (Curried Turbot)Dal Pithas (Lentil Croquettes)Lentil and Fried CondimentsHalwa Sond (Milk Pudding)Khiman (Minced Meat)Kabutar Doopiajas (Stewed Pheasants)Shandesh (Milk Balls)Cajure (Sweet Wheaten Cakes)