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INDIAN COOKERY AND CONFECTIONERY

CAULIFLOWERS.

Cut them in medium pieces, wash and boil in water, smear ground turmeric and salt, and fry them in oil.

Or, dip them, boiled or not, in a thick solution of esam as before, and fry in oil to crispness. Serve while hot.

COCOANUT

Break the stone of a ripe cocoarnut and bring out the kernel with a knife. Remove the brown skin of the kernel and cut it in small pieces. Smear ground turmeric and salt, and brown them in oil.

CUCUMBER.

Peel and cut into two halves a well developed cucumber. Remove the seeds and cut into slices. Smear with ground turmeric and salt, fry in oil. Sprinkle water from time to time to make them soft.

FRIED DAL or DHONKA.

Pulses of grams, peas and khesari are particularly suited for this purpose. Keep them moistened under water for a few hours. Grind them to a paste. Mix salt and bind it in a clean piece of cloth. Drop it in boiling rice or boiling water. Remove it when boiling is complete. Mix some entire aniseeds and black cumin, and press it into a flat disc half inch thick. Cut into small pieces and fry them in ghee or oil.