pistachio nuts ; but first make a seasoning of half
teaspoonful of salt, a pinch of pepper, half a teaspoonful
of ground red chillies (large), a quarter of a teaspoonful
of ground garlic, two teaspoonfuls of ground onions,
and four teaspoonfuls of garam masalla. When
pounded together and well mixed, put in a little curdled
milk and some melted butter or ghee✪ Alu Meyani Pur (Stuffed Potatoes). Hollow out the
potatoes and fill with this mixture. Then join the
separate pieces with a batter made of flour, melted
butter, and curdled milk, and again fry in ghee.
Garam Masalla.
Is made thus : — Grind and mix together four ounces
of cumin seeds, half an ounce of cloves, half an ounce of
cinnamon, half an ounce of small cardamoms, and half
an ounce of large ones.
Palak. (Spinach.)
Wash well a pound of spinach leaves. Put them in
a pan with a teaspoonful of turmeric, half the quantity
each of caraway and salt. Steam till cooked, then add
four ounces of ghee or melted butter✪ Palak (Spinach), and cook for a
little longer till all the moisture has nearly evaporated.
Kaddu. (Vegetable Marrow.)
Steam four ounces of butter or ghee, then put a large
onion cut into dice into a stewpan, and one tablespoonful
of Garam Masalla, a teaspoonful of green ginger, a
346
Phulka.
PUNJAB (Brahmin)
teaspoonful of coriander, and a point of crushed garlic ;
keep them stirred over a moderate fire, but do not brown
them. Then add a pint of water, let it just boil up ;
put in the pieces of vegetable marrow cleaned, cut into
inch and a half squares✪ Kaddu (Vegetable Marrow), which stir round two or three
times to mix with the condiments, and put the stewpan
over a slow fire or in a warm oven for half an hour ;
when done (which you may ascertain by pressing a
piece between finger and thumb ; if done, it will be
quite tender), add the juice of a lemon and a table-
spoonful of curds and a little salt ; stir the whole round two
or three times gently to mix, and turn out upon your
dish. Serve with phulka, rice, and chutnies.
Knead some wheaten flour with water, put in some
salt, let it stand for twenty minutes, after which take
small pieces, of which make small balls ; then with the
hands beat then into very thin cakes, and cook both
sides on a flat piece of iron which you have standing a
little above the fire.
Khumb. (Mushrooms.)
Clean and skin a pound of mushrooms and cut into
small pieces. Heat three ounces of ghee or melted
butter, and fry a little pepper, salt, and half a teaspoonful
of turmeric for two minutes, then place in the chopped
mushrooms. Cover closely and cook slowly for half an
hour.
347
BANQUETS OF THE NATIONS
Khichadi ne Kadhi. (Curried Rice and Curried Curd.)
These are two separate dishes, served together at
dinner. Khichadi is a curried preparation of rice and
split lentils or split peas, and kadhi is a curried prepara-
tion of curd in the manner herewith described.
Khichadi. (Curried Rice,)
Page 141 · 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
pistachio nuts ; but first make a seasoning of half teaspoonful of salt, a pinch of pepper, half a teaspoonful of ground red chillies (large), a quarter of a teaspoonful of ground garlic, two teaspoonfuls of ground onions, and four teaspoonfuls of garam masalla. When pounded together and well mixed, put in a little curdled milk and some melted butter or ghee. Hollow out the potatoes and fill with this mixture. Then join the separate pieces with a batter made of flour, melted butter, and curdled milk, and again fry in ghee.
Garam Masalla.
Is made thus : — Grind and mix together four ounces of cumin seeds, half an ounce of cloves, half an ounce of cinnamon, half an ounce of small cardamoms, and half an ounce of large ones.
Palak. (Spinach.)
Wash well a pound of spinach leaves. Put them in a pan with a teaspoonful of turmeric, half the quantity each of caraway and salt. Steam till cooked, then add four ounces of ghee or melted butter, and cook for a little longer till all the moisture has nearly evaporated.
Kaddu. (Vegetable Marrow.)
Steam four ounces of butter or ghee, then put a large onion cut into dice into a stewpan, and one tablespoonful of Garam Masalla, a teaspoonful of green ginger, a
Phulka.
PUNJAB (Brahmin)
teaspoonful of coriander, and a point of crushed garlic ; keep them stirred over a moderate fire, but do not brown them. Then add a pint of water, let it just boil up ; put in the pieces of vegetable marrow cleaned, cut into inch and a half squares, which stir round two or three times to mix with the condiments, and put the stewpan over a slow fire or in a warm oven for half an hour ; when done (which you may ascertain by pressing a piece between finger and thumb ; if done, it will be quite tender), add the juice of a lemon and a tablespoonful of curds and a little salt ; stir the whole round two or three times gently to mix, and turn out upon your dish. Serve with phulka, rice, and chutnies.
Knead some wheaten flour with water, put in some salt, let it stand for twenty minutes, after which take small pieces, of which make small balls ; then with the hands beat then into very thin cakes, and cook both sides on a flat piece of iron which you have standing a little above the fire.
Khumb. (Mushrooms.)
Clean and skin a pound of mushrooms and cut into small pieces. Heat three ounces of ghee or melted butter, and fry a little pepper, salt, and half a teaspoonful of turmeric for two minutes, then place in the chopped mushrooms. Cover closely and cook slowly for half an hour.
Khichadi ne Kadhi. (Curried Rice and Curried Curd.)
These are two separate dishes, served together at dinner. Khichadi is a curried preparation of rice and split lentils or split peas, and kadhi is a curried preparation of curd in the manner herewith described.
Khichadi. (Curried Rice,)
Records on this page
Tarkari-Ka-Pullah (Pillau of Vegetables)Alu Meyani Pur (Stuffed Potatoes)Palak (Spinach)Kaddu (Vegetable Marrow)