Fry in four ounces of boiling ghee four sliced medium-
sized onions ; then fry three teaspoonfuls of ground
onions, one teaspoonful of ground turmeric, one sliced
red chilli, a teaspoonful of whole ginger, a teaspoonful
of poppy seeds, a teaspoonful of roasted coriander seeds,
and a quarter of a teaspoonful of ground garlic. When
brown lay in the chicken (which you have cut in eight
parts), and fry to a nice brown, then add one teaspoonful
and a half of salt with a cupful of water✪ Margika-Salan (Curried Chicken), also curdled
milk till gravy is thick, and simmer very slowly for at
least an hour. Serve with rice, ghee, and pickles.
Khargosh-Ka-Salan. (Curried Hare.)
Remove the legs, and cut the back into three pieces,
and place the seven pieces in water. Boil four ounces of
ghee, in which fry two large onions sliced, one teaspoonful
coriander, turmeric, cumin, poppy seeds, mustard
seeds, and cardamoms, a broken stick of cinnamon, one
point of garlic, three coriander leaves, one bay leaf,
311
BANQUETS OF THE NATIONS
an inch of green ginger, and a teaspoonful of salt. When
the onions are browned, fry the pieces of hare in the above
till brown all over, then pour into the pot a cupful of
water, a cupful of cocoanut milk, and two cupfuls of curds.
Cover the pot very close, and bring to the boil. If too little
liquid, add some more curds. A few minutes before
serving, stir in a teaspoonful of sugar and two table-
spoonfuls of tamarind juice. Serve with rice, ghee, and
pickles.
Tamarind Juice.
Pour a pint of boiling water over four ounces of
tamarinds, and twenty minutes afterwards squeeze and
strain.
Dum-Ka-Rout. (Imperial Pudding.)
Take half pound of flour, one and a half pounds of
ghee, one pound of sugar, three ounces of almonds
blanched and sliced, six ounces of walnuts, three ounces
of dried figs (both chopped), half pound of cream (milk
reduced to a fourth of its bulk by boiling) , quarter ounce
of cloves, half ounce of cinnamon, quarter ounce of
cardamoms (all three ground), and quarter ounce of
yeast.
Melt the yeast with a little milk, add it to the flour
with the rest of the cream, and mix lightly.
Beat the sugar and ghee to a cream, then add it along
with the fruits and spices to the flour, and mix all together
lightly. Set in a warm place for two hours to rise, after
312
MADRAS (Mussulman)
which put on an oiled broad pan and apply heat to top
and botton, or place in the oven.
Muzaffer. (Saffron Toast.)
Put six thick slices of bread toasted very crisp into a
pan, and pour over half a pound of melted butter.
In another vessel boil for fifteen minutes three glasses
of milk, half a pound of sugar, a quarter pound of ground
almonds, and half a teaspoonful of saffron✪ Muzaffer (Saffron Toast). Pour this
into the first vessel, and boil the whole for a few minutes
till it gets to a thick porridge. Pour it into a dish, and
when cold serve with cream.
Nash Patee. (Baked Pears.)
✪ Nash Patee (Baked Pears)
Page 129 · 7 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 in four ounces of boiling ghee four sliced mediumsized onions ; then fry three teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one sliced red chilli, a teaspoonful of whole ginger, a teaspoonful of poppy seeds, a teaspoonful of roasted coriander seeds, and a quarter of a teaspoonful of ground garlic. When brown lay in the chicken (which you have cut in eight parts), and fry to a nice brown, then add one teaspoonful and a half of salt with a cupful of water, also curdled milk till gravy is thick, and simmer very slowly for at least an hour. Serve with rice, ghee, and pickles.
Khargosh-Ka-Salan. (Curried Hare.)
Remove the legs, and cut the back into three pieces, and place the seven pieces in water. Boil four ounces of ghee, in which fry two large onions sliced, one teaspoonful coriander, turmeric, cumin, poppy seeds, mustard seeds, and cardamoms, a broken stick of cinnamon, one point of garlic, three coriander leaves, one bay leaf,
an inch of green ginger, and a teaspoonful of salt. When the onions are browned, fry the pieces of hare in the above till brown all over, then pour into the pot a cupful of water, a cupful of cocoanut milk, and two cupfuls of curds. Cover the pot very close, and bring to the boil. If too little liquid, add some more curds. A few minutes before serving, stir in a teaspoonful of sugar and two tablespoonfuls of tamarind juice. Serve with rice, ghee, and pickles.
Tamarind Juice.
Pour a pint of boiling water over four ounces of tamarinds, and twenty minutes afterwards squeeze and strain.
Dum-Ka-Rout. (Imperial Pudding.)
Take half pound of flour, one and a half pounds of ghee, one pound of sugar, three ounces of almonds blanched and sliced, six ounces of walnuts, three ounces of dried figs (both chopped), half pound of cream (milk reduced to a fourth of its bulk by boiling) , quarter ounce of cloves, half ounce of cinnamon, quarter ounce of cardamoms (all three ground), and quarter ounce of yeast.
Melt the yeast with a little milk, add it to the flour with the rest of the cream, and mix lightly.
Beat the sugar and ghee to a cream, then add it along with the fruits and spices to the flour, and mix all together lightly. Set in a warm place for two hours to rise, after
MADRAS (Mussulman)
which put on an oiled broad pan and apply heat to top and botton, or place in the oven.
Muzaffer. (Saffron Toast.)
Put six thick slices of bread toasted very crisp into a pan, and pour over half a pound of melted butter.
In another vessel boil for fifteen minutes three glasses of milk, half a pound of sugar, a quarter pound of ground almonds, and half a teaspoonful of saffron. Pour this into the first vessel, and boil the whole for a few minutes till it gets to a thick porridge. Pour it into a dish, and when cold serve with cream.
Nash Patee. (Baked Pears.)
Records on this page
Dum-Ka-Rout (Imperial Pudding)Khabab Machli (Grilled Salmon)Machleeka Salan (Curried Soles)Margika-Salan (Curried Chicken)Khargosh-Ka-Salan (Curried Hare)Muzaffer (Saffron Toast)Nash Patee (Baked Pears)