Mix the milk with the rice, and put it in a pot on a
light fire, and keep stirring till it becomes granular and
the milk is absorbed. Then put in the sugar which you
have made into a syrup, boil till nearly candy high, put
in the ghee, stir for a little, and remove from the fire.
Put in sufficient saffron to give a good flavour, and beat
298
KASHMIR (Mussulman)
well till it is light and creamy. It should be soft but
firm. Form into small balls, and with the hands flatten
them to about the size of half-a-crown. Sprinkle the
pistachios, which you have chopped, on top of each
tabloid.
Preserved Mulberries.
Make a pint of juice by boiling sufficient berries for
the purpose. Strain it through a jelly bag, and put it
in a pot with two and a half pounds of sugar ; boil up,
skimming carefully ; then add two pounds of ripe
mulberries✪ Preserved Mulberries. When heated put the pot on the fire, and
simmer very gently till the berries are nearly soft. Put
them in an earthenware crock for twenty- four hours.
Boil again very gently, and, when the fruit is soft, but
not broken, and the syrup jellies when tested on a cold
plate, pour into pots and tie down when cold.
Preserved Grapes.
Proceed in the same way, using a third less sugar.
They require a much longer time to cook, and do not
require such gentle handling as the mulberries.
Quince Preserve.
Put in a pan with sufficient water to cover them,
four pounds of good ripe quinces which you have peeled,
cut in quarters, and cored. Boil till tender, then put
them on a rough sieve for an hour or so to drain. Now
put them into a preserving pan, in which you have the
299
BANQUETS OF THE NATIONS
same weight of sugar bo✪ Quince Preserveiled to nearly candy height.
Boil, and when the liquor jellies quickly when tested
(by dropping some on a cold plate) it is finished. Pour
into pots, and twenty-four hours afterwards tie down.
Quince Jam.
Proceed in the same way as you did for Preserve ;
only, after you have drained them, you pass the pieces
through a fine sieve before putting into the boiling sugar.
Numak Cha. (Salt Tea.)
Take tea according to the number of people present,
put it into water well seasoned with salt, bring it to the
boil, then pour it out and serve with hot milk✪ Salt Tea (Numak Cha). No
sugar.
300
XXXIX.— MADRAS (Hindu)
Menu
Annam Pappu Neyee
(Rice) (Lentils) (Clarified Butter)
Birungi Sukhadas
(Curried Artichokes)
Anti Kaya Pulusu Vuralagedda Kura
(Green Banana Curry) (Curried Potatoes)
Mirapa Charu
(Mulligatawny Soup)
Annam Perugu
(Rice and Curds)
Puri Badam a Halva
(Semolina Biscuits) (Almond Pudding)
Kobbara Rotahlu
(Cocoanut Pancakes)
Badum a Drdksha Rojapoovu Mittayee
(Nut and Raisin Sweet) (Rose Tablet)
Pumdlu
(Fresh Fruits)
301
BANQUETS OF THE NATIONS
Annam (Rice).
Cook the same as in Mysore Hindu recipe.
Pappu. (Fried Spiced Lentils.)
Page 124 · 4 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
Mix the milk with the rice, and put it in a pot on a light fire, and keep stirring till it becomes granular and the milk is absorbed. Then put in the sugar which you have made into a syrup, boil till nearly candy high, put in the ghee, stir for a little, and remove from the fire. Put in sufficient saffron to give a good flavour, and beat
KASHMIR (Mussulman)
well till it is light and creamy. It should be soft but firm. Form into small balls, and with the hands flatten them to about the size of half-a-crown. Sprinkle the pistachios, which you have chopped, on top of each tabloid.
Preserved Mulberries.
Make a pint of juice by boiling sufficient berries for the purpose. Strain it through a jelly bag, and put it in a pot with two and a half pounds of sugar ; boil up, skimming carefully ; then add two pounds of ripe mulberries. When heated put the pot on the fire, and simmer very gently till the berries are nearly soft. Put them in an earthenware crock for twenty- four hours. Boil again very gently, and, when the fruit is soft, but not broken, and the syrup jellies when tested on a cold plate, pour into pots and tie down when cold.
Preserved Grapes.
Proceed in the same way, using a third less sugar. They require a much longer time to cook, and do not require such gentle handling as the mulberries.
Quince Preserve.
Put in a pan with sufficient water to cover them, four pounds of good ripe quinces which you have peeled, cut in quarters, and cored. Boil till tender, then put them on a rough sieve for an hour or so to drain. Now put them into a preserving pan, in which you have the
same weight of sugar boiled to nearly candy height. Boil, and when the liquor jellies quickly when tested (by dropping some on a cold plate) it is finished. Pour into pots, and twenty-four hours afterwards tie down.
Quince Jam.
Proceed in the same way as you did for Preserve ; only, after you have drained them, you pass the pieces through a fine sieve before putting into the boiling sugar.
Numak Cha. (Salt Tea.)
Take tea according to the number of people present, put it into water well seasoned with salt, bring it to the boil, then pour it out and serve with hot milk. No sugar.
XXXIX.— MADRAS (Hindu)
Menu
Annam Pappu Neyee
(Rice) (Lentils) (Clarified Butter)
Birungi Sukhadas (Curried Artichokes)
Anti Kaya Pulusu Vuralagedda Kura
(Green Banana Curry) (Curried Potatoes)
Mirapa Charu (Mulligatawny Soup)
Annam Perugu (Rice and Curds)
Puri Badam a Halva
(Semolina Biscuits) (Almond Pudding)
Kobbara Rotahlu (Cocoanut Pancakes)
Badum a Drdksha Rojapoovu Mittayee
(Nut and Raisin Sweet) (Rose Tablet)
Pumdlu (Fresh Fruits)
Annam (Rice).
Cook the same as in Mysore Hindu recipe.
Pappu. (Fried Spiced Lentils.)
Records on this page
Preserved MulberriesQuince PreserveQuince JamSalt Tea (Numak Cha)