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INDIAN COOKERY AND CONFECTIONERY

masalla ½ tola, a few cassia leaves and red chillies, a little milk, onion ½ seer.

Method:—Wash the rice and pulse, and dry them separately. Dissolve the saffron in a little milk and mix it with the rice. Heat half the ghee in a pan, and fry the rice and pulse together in it for about 5 or 6 minutes. Then pour in water so that it stands 2 or 3 inches above the mixture of rice and pulse. Put the lid on and cook on slow heat. Add salt, turmeric, coriander, pepper and cumin, all powdered or pasted, and the green pea-grains when the rice are half-boiled. Add water if necessary. Take the pan down when the mass is fully boiled.

Heat the rest of the ghee in another pan, and fry the cassia leaves and the red chillies, broken in two, in it. Add the finely chopped onions when the red chillies turn, black. Pour in the mass when the onions are properly browned, and stir. Add powdered or pasted garam-masalla when the mass is thick. Stir and take down.Serve while hot.


BHUNI-KHECHURI.

Required:—Fine atap rice 1 seer, fried moog-dal 1 seer, potato 1 seer, ghee ¾ seer, onion 1 powa, turmeric 1 tola, salt 3½ tolas, pepper 1 tola, cumin ½ tola, coriander 2 tolas, aniseed ½ tola, cloves ¼ tola, cardamom ⅛ tola, cinnamon ¼ tola, a few red chillies and cassia leaves.

Method:—Pulverise the coriander, aniseed, half the pepper and half the cloves, bind them in a piece of clean cloth, and boil with some cassia leaves in 4 seers of water