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INDIAN COOKERY AND CONFECTIONERY

eggs and beat thoroughly. Add a little saffron for colouring and proceed as before.

EGG-BARA.

Take the contents of a few fresh eggs in a pot, add fried and powdered garara-masalla and cumin, finely chopped onions, minced ginger and a little besan, and beat thoroughly. Form small thin cakes of it and fry in boiling ghee. Take them out with a spoon when they are brown.

EGG BARA with SOUP.

Brown some pieces of potatoes in ghee and add powdered pepper, cumin, turmeric, ginger and salt with water. Add fried egg-baras prepared as before, on boiling. Season the curry with boiling ghee with minced onions, red chillies and cloves fried in it. Boil for some time more. Add ghee and powdered garam-masalla, and take down with some soup.

EGG BARA with GREEN BANANA.

Boil a developed green banana and peel it. Now make a muddy paste with the boiled banana, the contents of 3 eggs, minced onions, a little besan, salt, ginger-juice, powdered turmeric, aniseed and black-cumin by beating them thoroughly. Form small cakes of it and fry to crispness in ghee or oil. Serve while hot.

BARFI.

Mix some sugar with the contents of a few eggs and beat thoroughly. Smear the interior surface of an