Cut two pounds of turbot into two-inch squares,
free of skin and bones. Mix a teaspoonful each of ground
turmeric, coriander, and cumin, and brown in boiling
ghee. Pour in one teacupful of boiling water and half
a teaspoonful of salt, and boil for five minutes ; add a
stick of cinnamon, and one point of garlic, and boil for
other two minutes. Eat with plain boiled or spiced
rice, lentils, and chutnies.
Rohit (Fried Salmon.)
Cut two pounds of salmon into two-inch squares,
free of skin and bones. Smear the pieces with a mixture
composed of a teaspoonful each of ground coriander and
ground onions, half a teaspoonful red chillies, and one
and a half teaspoonfuls of salt. Let stand for an hour.
Cut three large onions into very fine slices, and fry a rich
brown in six ounces of boiling ghee✪ Rohit (Fried Salmon) ; place them to the
one side and fry the pieces of salmon ; just before
finishing add the fried onions. Eat with bread, rice,
and fish chutnies.
231
BANQUETS OF THE NATIONS
Bende Kavi Saru. (Curried Lady's Fingers.)
Wash twenty-four lady's fingers, rub the skin with a
rough cloth to remove all bristles, cut in inch lengths,
wash a second time in water, and dry them.
In a pan fry four or five large sliced green chillies and one
red chilli in boiling ghee, a few sliced onions, one point of
crushed garlic, a pinch of mustard seeds, and a pinch of
caraway seeds. Drain and fry your pieces of lady's
fingers in the above, and add a cup of cocoanut milk and
two of curds ; cover very carefully, and allow to simmer
till the vegetables are soft and tender. Add salt to
taste just before dishing. Eat with lentils, rice, ghee,
and pickled cucumbers.
Jhal Chai. (French Beans.)
Fry a couple of sliced onions in two ounces of mustard
oil till a nice brown, and remove to the one side, then
fry one teaspoonful of red ground chillies, a teaspoonful
of coriander, the same quantities of ground turmeric
and ground onions. Now put in a pound of French
beans broken in two and the strings carefully removed,
also a teaspoonful of salt, three ounces ghee, and a cupful
of water. Simmer very gently till the beans are cooked.
Eat with dal pittas, ghee, lentils, rice, and other veget-
ables.
Goli (Cauliflower.)
Is cooked the same way, only breaking the flower into
small branches.
232
BENGAL (Hindu)
Begoon Bhahta. (Egg Plant.)
Wash and slice two pounds of the plant into pieces
rather less than a quarter of an inch thick. Wipe them
with a dry cloth and fry in two ounces of boiling mustard
oil, first having steeped them for an hour in a teaspoonful
each of ground cinnamon, ground coriander, red chillies,
a pinch of saffron, and salt to taste. Eat with dal, rice,
and chutnies.
Dal Pithas. (Lentil Croquettes.)
Page 99 · 6 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
Cut two pounds of turbot into two-inch squares, free of skin and bones. Mix a teaspoonful each of ground turmeric, coriander, and cumin, and brown in boiling ghee. Pour in one teacupful of boiling water and half a teaspoonful of salt, and boil for five minutes ; add a stick of cinnamon, and one point of garlic, and boil for other two minutes. Eat with plain boiled or spiced rice, lentils, and chutnies.
Rohit (Fried Salmon.)
Cut two pounds of salmon into two-inch squares, free of skin and bones. Smear the pieces with a mixture composed of a teaspoonful each of ground coriander and ground onions, half a teaspoonful red chillies, and one and a half teaspoonfuls of salt. Let stand for an hour. Cut three large onions into very fine slices, and fry a rich brown in six ounces of boiling ghee ; place them to the one side and fry the pieces of salmon ; just before finishing add the fried onions. Eat with bread, rice, and fish chutnies.
Bende Kavi Saru. (Curried Lady's Fingers.)
Wash twenty-four lady's fingers, rub the skin with a rough cloth to remove all bristles, cut in inch lengths, wash a second time in water, and dry them.
In a pan fry four or five large sliced green chillies and one red chilli in boiling ghee, a few sliced onions, one point of crushed garlic, a pinch of mustard seeds, and a pinch of caraway seeds. Drain and fry your pieces of lady's fingers in the above, and add a cup of cocoanut milk and two of curds ; cover very carefully, and allow to simmer till the vegetables are soft and tender. Add salt to taste just before dishing. Eat with lentils, rice, ghee, and pickled cucumbers.
Jhal Chai. (French Beans.)
Fry a couple of sliced onions in two ounces of mustard oil till a nice brown, and remove to the one side, then fry one teaspoonful of red ground chillies, a teaspoonful of coriander, the same quantities of ground turmeric and ground onions. Now put in a pound of French beans broken in two and the strings carefully removed, also a teaspoonful of salt, three ounces ghee, and a cupful of water. Simmer very gently till the beans are cooked. Eat with dal pittas, ghee, lentils, rice, and other vegetables.
Goli (Cauliflower.)
Is cooked the same way, only breaking the flower into small branches.
BENGAL (Hindu)
Begoon Bhahta. (Egg Plant.)
Wash and slice two pounds of the plant into pieces rather less than a quarter of an inch thick. Wipe them with a dry cloth and fry in two ounces of boiling mustard oil, first having steeped them for an hour in a teaspoonful each of ground cinnamon, ground coriander, red chillies, a pinch of saffron, and salt to taste. Eat with dal, rice, and chutnies.
Dal Pithas. (Lentil Croquettes.)
Records on this page
Katol (Curried Turbot)Bende Kavi Saru (Curried Lady's Fingers)Begoon Bhahja (Fried Egg Plant)Rohit (Fried Salmon)Jhal Chai (French Beans)Dal Pithas (Lentil Croquettes)