Take two pounds of the long pods which grow on the
horse-radish tree. Wash and cut into lengths of about
two inches. Fry in four ounces of ghee one pound of
finely shred onions, then fry the pods lightly, and put in
a teaspoonful of ground coriander and cumin seeds,
half a teaspoonful each of ground ginger and red chillies,
a teaspoonful of salt, half a cupful of water, and a cupful
of curd✪ Moolangi Geddeh Hulli (Horse-radish Pods). Stew till tender.
Cucumber Chutney.
Peel and take out the seeds of a cucumber and grate it.
Mince two green chillies, half ounce green ginger, half
teaspoonful of whole mustard seeds, half the quantity
of cardamom seeds; mix with the cucumber, then add
half a teaspoonful salt, a tablespoonful sour milk, the
juice of a lemon, and three ground coriander seeds✪ Cucumber Chutney.
Mix all together thoroughly, and serve after three or
four hours.
Moolangi na Palya. (Stuffed Carrots.)
Clean some carrots and cut them into two-and-a-half
inch lengths, then cut little pieces off the ends of each
3'7
BANQUETS OF THE NATIONS
length, and fry the whole in ghee. When fried, scoop
out the centre of the carrots, leaving one end closed, and
fill them with the following mixture : — One ounce each
of chopped almonds and pistachio nuts (first skinning
the nuts), a little grated carrot, a saltspoonful of salt,
and a tablespoonful of Garam Masala✪ Moolangi na Palya (Stuffed Carrots), first binding the
stuffing with some melted butter and a very little rice
flour. Fry in boiling ghee or butter.
Annah Menasina Charu. (Rice and Mulligatawny Soup.)
Take two tumblerfuls of the water in which the lentils
were boiled, and to it add half an ounce of tamarind
juice, four garlic points, two large onions cut in quarters,
half teaspoonful turmeric, ten whole black peppercorns,
four red chillies, and salt to taste✪ Annah Menasina Charu (Rice and Mulligatawny Soup), and allow the whole
to boil.
In a separate pan bring to boiling point some ghee,
add a pinch of mustard seeds, a pinch of caraway seeds,
two bay leaves, and two lemon leaves, and after frying
them for four or five minutes add to the stock along
with twelve green coriander leaves. Bring to the boil,
and simmer at the side of the fire for half an hour. When
dishing take out the various leaves and condiments. It
should be rather a clear soup, and is thickened with
boiled rice. Served from the large bowl.
Annah-Massaru. (Rice and Curds.)
Boil the quantity of rice required in the usual manner.
Boil double the weight of milk to a thick curd (less than
a fourth its original bulk) and mix with the boiled rice.
3i8
MYSORE (Hindu)
Halva. (Pudding.)
Fine wheaten flour (half a pound), quarter pound of
ghee, half a pound of sugar, and a pint of water. A
dessert-spoonful of powdered almonds, same of cocoanut,
and a tablespoonful of sultana raisins and pistachio nuts✪ Halva (Pudding).
Page 131 · 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
Take two pounds of the long pods which grow on the horse-radish tree. Wash and cut into lengths of about two inches. Fry in four ounces of ghee one pound of finely shred onions, then fry the pods lightly, and put in a teaspoonful of ground coriander and cumin seeds, half a teaspoonful each of ground ginger and red chillies, a teaspoonful of salt, half a cupful of water, and a cupful of curd. Stew till tender.
Cucumber Chutney.
Peel and take out the seeds of a cucumber and grate it. Mince two green chillies, half ounce green ginger, half teaspoonful of whole mustard seeds, half the quantity of cardamom seeds; mix with the cucumber, then add half a teaspoonful salt, a tablespoonful sour milk, the juice of a lemon, and three ground coriander seeds. Mix all together thoroughly, and serve after three or four hours.
Moolangi na Palya. (Stuffed Carrots.)
Clean some carrots and cut them into two-and-a-half inch lengths, then cut little pieces off the ends of each 3'7
length, and fry the whole in ghee. When fried, scoop out the centre of the carrots, leaving one end closed, and fill them with the following mixture : — One ounce each of chopped almonds and pistachio nuts (first skinning the nuts), a little grated carrot, a saltspoonful of salt, and a tablespoonful of Garam Masala, first binding the stuffing with some melted butter and a very little rice flour. Fry in boiling ghee or butter.
Annah Menasina Charu. (Rice and Mulligatawny Soup.)
Take two tumblerfuls of the water in which the lentils were boiled, and to it add half an ounce of tamarind juice, four garlic points, two large onions cut in quarters, half teaspoonful turmeric, ten whole black peppercorns, four red chillies, and salt to taste, and allow the whole to boil.
In a separate pan bring to boiling point some ghee, add a pinch of mustard seeds, a pinch of caraway seeds, two bay leaves, and two lemon leaves, and after frying them for four or five minutes add to the stock along with twelve green coriander leaves. Bring to the boil, and simmer at the side of the fire for half an hour. When dishing take out the various leaves and condiments. It should be rather a clear soup, and is thickened with boiled rice. Served from the large bowl.
Annah-Massaru. (Rice and Curds.)
Boil the quantity of rice required in the usual manner. Boil double the weight of milk to a thick curd (less than a fourth its original bulk) and mix with the boiled rice.
MYSORE (Hindu)
Halva. (Pudding.)
Fine wheaten flour (half a pound), quarter pound of ghee, half a pound of sugar, and a pint of water. A dessert-spoonful of powdered almonds, same of cocoanut, and a tablespoonful of sultana raisins and pistachio nuts.
Records on this page
Annah-Massaru (Rice and Curds)Moolangi Geddeh Hulli (Horse-radish Pods)Cucumber ChutneyMoolangi na Palya (Stuffed Carrots)Annah Menasina Charu (Rice and Mulligatawny Soup)Halva (Pudding)Halva (Pudding)