Open main menu

Page:Indian Cookery and Confectionery.djvu/69

This page has been proofread, but needs to be validated.
45
INDIAN COOKERY AND CONFECTIONERY

KULIA with PATOL.

Required:— Patol ½ seer, ghee ¼ powa, coriander 1 tola, pepper, cumin, garam-masalla, and turmeric ¼ tola each, salt 1 tola, curd 1 chhatak, a few cassia leaves.

Method:—Skin the patois very thin and cut both ends longitudinally and vertically to one another to a quarter of their lengths so that salt ar d spices may enter into them. Brown them in ghee. Boil some ghee in another pan with a few cassia leaves and then pour in water with powdered turmeric, pepper, cumin, coriander and salt. When it boils add patol and curd and cover the pan. Add powdered garam-masalla and take down when the soup is thick.

POTATO with PATOL.

Skin the vegetables very thin and cut the patois in two and the potatoes in big pieces. Brown the pieces of vegetables and some green peas in ghee or oil and then, pour in water with powdered turmeric, coriander, pepper, cumin, red chillies and salt. Cover the pan. Season the curry with ghee boiled with a few cassia leaves and red chillies when the vegetables are boiled. Add powdered garam-masalla and take down when the soup is thick. Pieces of sweet gourd may be used as a substitute for patol and moistened grams for green peas when a pinch of sugar should be added.

PANIFAL(Water-chestnut).

Required:—Panifal 1 seer, potato 1½ powa, a ripe cocoanut, a handful of grams, bori 1 chhatak, ghee