Bring to the boil four ounces of mustard oil, and fry
the following for three minutes : — Half an ounce of
ground onions, a tablespoonful of ground green chillies,
quarter teaspoonful of pepper, half that quantity of
garlic, half a dessert-spoonful of fine herbs, and when
browned put in the balls and fry them on all sides.
Add a little salt and a small cupful of water✪ Hilsa Cofta (Curried Herring Balls), and simmer
slowly till cooked. Eat with fish chutney and rice.
Herrings pickled in tamarind juice is very similar to
hilsa.
Chingri Doopiajas. (Prawn Curry.)
Wash a dozen large prawns, parboil, remove from
the shell, and lay to the one side. Then fry in ghee four
teaspoonfuls of ground onions, one teaspoonful of ground
turmeric, and one teaspoonful of ground large red chillies.
When brown, put in the prawns and brown. Now add
a cupful of water and the fried onions roughly chopped,
and one teaspoonful of salt✪ Chingri Doopiajas (Prawn Curry). Close the pot and stew
till the prawns are cooked. Eat with rice or bread and
fish chutney.
239
BANQUETS OF THE NATIONS
Murgi Pulau. (Pillau of Chicken.)
Clean a good fat chicken. Put it in a pot with two
large cupfuls of water, a large onion cut in four, a small
piece of ginger, and salt to taste. Boil till tender, but
not too soft. Fry in four ounces of ghee twelve onions
finely sliced till they are a nice brown, taking care not to
char. Remove the onions and fry in three ounces of
butter half a pound of well-washed rice. When the rice
has taken up all the butter, add four cloves, four car-
damoms, four sticks of cinnamon, two coriander leaves,
two blades of mace, and three teaspoonfuls of salt.
Give it all a good stir, and pour over the stock the fowl
was boiled in, along with a cupful of milk which has
been boiled to half its bulk ; add one red and three green
chillies sliced, and a handful of sultana raisins. Cover
the pot carefully, and stew very slowly on a gentle fire
(which ought to be allowed to go down) till ail the
moisture is nearly absorbed, being careful to give the
mixture a stir now and again to keep it from charring.
Cut the chicken into eight pieces and fry in oil till a
nice brown, place on a dish and cover with rice, first
removing the coriander leaves, the mace, and as much of
the cinnamon as possible ; heat the fried onions and
strew on the top. Garnish with hard-boiled eggs cut
in quarters.
Bhara Hussanee. (Grilled Pickled Lamb.)
Take two pounds of lamb and cut into fillets about an
inch square. Thread six of these alternatively with
240
BENGAL (Mussulman)
a slice of green ginger and onions on thin pieces of bamboo
or ordinary skewers. Prepare the rest of the meat the
same way till all is used.
Boil six ounces of ghee, and brown in this one tea-
spoonful of turmeric, half a teaspoonful of green ginger,
half a teaspoonful of caraway, four teaspoonfuls of
ground onions, and half a teaspoonful of ground red
chill✪ Murgi Pulau (Pillau of Chicken)ies. Then brown the fillets and pour in half a cupful
of curd, the same quantity of water, and one ounce of
salt. Bring to the boil, and simmer gently at side of
fire till meat is tender. Eat with rice and chutnies and
luchi bhaja.
Luchi Bhaja. (Wheaten Flour Cakes.)
Make a dough of flour, water and ghee✪ Luchi Bhaja (Wheaten Flour Cakes) ; knead well.
Form into small balls, flatten out with the hands, and
fry in ghee. Eat when cold with meats.
Gora Quorma. (Curried Beef.)
Page 102 · 5 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
Bring to the boil four ounces of mustard oil, and fry the following for three minutes : — Half an ounce of ground onions, a tablespoonful of ground green chillies, quarter teaspoonful of pepper, half that quantity of garlic, half a dessert-spoonful of fine herbs, and when browned put in the balls and fry them on all sides. Add a little salt and a small cupful of water, and simmer slowly till cooked. Eat with fish chutney and rice.
Herrings pickled in tamarind juice is very similar to hilsa.
Chingri Doopiajas. (Prawn Curry.)
Wash a dozen large prawns, parboil, remove from the shell, and lay to the one side. Then fry in ghee four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, and one teaspoonful of ground large red chillies. When brown, put in the prawns and brown. Now add a cupful of water and the fried onions roughly chopped, and one teaspoonful of salt. Close the pot and stew till the prawns are cooked. Eat with rice or bread and fish chutney.
Murgi Pulau. (Pillau of Chicken.)
Clean a good fat chicken. Put it in a pot with two large cupfuls of water, a large onion cut in four, a small piece of ginger, and salt to taste. Boil till tender, but not too soft. Fry in four ounces of ghee twelve onions finely sliced till they are a nice brown, taking care not to char. Remove the onions and fry in three ounces of butter half a pound of well-washed rice. When the rice has taken up all the butter, add four cloves, four cardamoms, four sticks of cinnamon, two coriander leaves, two blades of mace, and three teaspoonfuls of salt. Give it all a good stir, and pour over the stock the fowl was boiled in, along with a cupful of milk which has been boiled to half its bulk ; add one red and three green chillies sliced, and a handful of sultana raisins. Cover the pot carefully, and stew very slowly on a gentle fire (which ought to be allowed to go down) till ail the moisture is nearly absorbed, being careful to give the mixture a stir now and again to keep it from charring. Cut the chicken into eight pieces and fry in oil till a nice brown, place on a dish and cover with rice, first removing the coriander leaves, the mace, and as much of the cinnamon as possible ; heat the fried onions and strew on the top. Garnish with hard-boiled eggs cut in quarters.
Bhara Hussanee. (Grilled Fillets of Lamb.)
Take two pounds of lamb and cut into fillets about an inch square. Thread six of these alternatively with
BENGAL (Mussulman)
a slice of green ginger and onions on thin pieces of bamboo or ordinary skewers. Prepare the rest of the meat the same way till all is used.
Boil six ounces of ghee, and brown in this one teaspoonful of turmeric, half a teaspoonful of green ginger, half a teaspoonful of caraway, four teaspoonfuls of ground onions, and half a teaspoonful of ground red chillies. Then brown the fillets and pour in half a cupful of curd, the same quantity of water, and one ounce of salt. Bring to the boil, and simmer gently at side of fire till meat is tender. Eat with rice and chutnies and luchi bhaja.
Luchi Bhaja. (Wheaten Flour Cakes.)
Make a dough of flour, water and ghee ; knead well. Form into small balls, flatten out with the hands, and fry in ghee. Eat when cold with meats.
Gora Quorma. (Curried Beef.)
Records on this page
Hilsa Cofta (Curried Herring Balls)Chingri Doopiajas (Prawn Curry)Gora Quorma (Curried Beef)Murgi Pulau (Pillau of Chicken)Luchi Bhaja (Wheaten Flour Cakes)