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INDIAN COOKERY AND CONFECTIONERY

1 tola, cloves ⅛ tola, cardamoms ⅛ tola, cinnamon ¼ tola, pepper ½ tola, saffron ⅛ tola, garlic 1 in number, lemon 1 in number, a few cassia leaves, 1 tablespoonful of rose-water, eggs 5 or 6 in number, fowl 1 in number.

Method:—Make a paste of a few pieces of raw onions, a few pieces of garlic, half the ginger, all the coriander seeds and a few cloves. Boil this paste with some salt, half the saffron and half the cassia leaves in about 3 seers of water till it is halved. Strain the akhni water out and keep it covered.

Make a paste of a few cloves, cardamoms, almonds and mix it with the curd, the juice of the lemon and the rose-water with the rest of saffron dissolved in it.

Cut the onions into pieces and fry them, excepting only some pieces, in about ½ powa of ghee and keep them with the ghee in another pot. Again take about ½ powa of ghee and fry in it the raisins and almonds, peeled and cut into pieces and take them out of the ghee. Now fry the minced meat in the same ghee. Fry for 2 or 3 minutes more after the water coming out of the meat dries up.

Make a paste of ¼ of the meat, some fried onions, 4 or 5 cloves, 2 or 3 cardamoms, a piece of cinnamon, a pinch of salt, and the minced liver of the fowl, if desired. Mix some fried almonds and raisins, a few drops of lemon-juice and a pinch of powdered pepper with the paste and stuff it into the bowls of the fowl, and stitch it up. Then make 4 paste of the rest of the ginger, garlic, the pieces of raw onions, ½ chhatak of ghee and some salt, and smear this paste on the body of the fowl.

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