How to Make Tamarind Water.— Take, say, a teacupful
of the dry or preserved fruit, put it into a bowl, and pour
over it a large breakfast cupful of boiling water ; break up
the tamarind with a wooden spoon, and allow it to soak
for five minutes. Now with your fingers mash the fruit
well, pass the mixture through a coarse cloth, and use the
juice. This quantity is about enough for a family curry
or mulligatawny. If you have the preserved tamarind, to
avoid over sweetness wash away the syrup, and scrape the
fruit a little before immersing it in the hot water.
How to Extraot the Milk from a Coooannt.— Break the nut.
— shell and all — into halves, and, with your scraper, serape
out the contents, stopping just short of the rind. Place
the scrajDings into a bowl, and pour on boiling watei'
sufficient to cover the mass. After letting it stand
for five minutes, work it well with your fingers, and, when
the water assumes the appearance and consistency of rich
milk, take up “ fistfuls ” of the scrapings, squeeze well, ami
l)ut aside; then strain the milk through a coarse clotli. If
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42
ANGLO-INDIAN COOKERY.
you want it to be very rich let it stand for a couple
of hours, when you will find the pure cocoanut milk at the
top and the water beneath. Some mabe a second “ brew,”
]30uring more water over the recovered husk, but there is
no strength in it, at least none to be appreciated.
How to Make Madras “Apums” or Hoppers— I have
never tried these in this country ; an important ingredient,
viz., fresh cocoanut “ toddy, ’ being an impossibility.
However, yeast, they say, is a good substitute, so with it
the attempt may be made. Take, then, a pound of any
rice, four cocoanuts, an ounce of white salt, and a teacupful
of yeast, which, I presume, is stronger in its action than
“ toddy.” Eediice the rice, half to very fine and the other
half to coarse flour ; put this last in a pan, pour two
teacups of hot water, and set aside for ten minutes ; then
stir in the fine rice flour, half the yeast, and the salt ;
sprinkle a little wheaten flour on the top. Having done
all this in the evening, cover the pan containing the
mixtui’e and set by for the night. Early in the morning
milk the four cocoanuts, stir into the mixture, and j)our
half a teacupftil at a time on a flat ]>an containing a little
butter, and standing on a clear but low fire ; cover the pan
with another one containing hot embers, and let cook for
three minutes. The alx)ve quantities should make a
dozen cakes.
How to Make Madras “Apums ” or Hoppers. (Another
Way ,) — These cakes make such delicious eating, especially
tor “chota hazri,” or early breakfast, that I am induced to
give another recipe, which, however, is not mine. “Wash
ami clean a pound of rice very nicely, and lay it ujjon a
MISCELLANEO US.
48
✪ Chapaties
Page 18 · 5 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make Tamarind Water.— Take, say, a teacupful of the dry or preserved fruit, put it into a bowl, and pour over it a large breakfast cupful of boiling water ; break up the tamarind with a wooden spoon, and allow it to soak for five minutes. Now with your fingers mash the fruit well, pass the mixture through a coarse cloth, and use the juice. This quantity is about enough for a family curry or mulligatawny. If you have the preserved tamarind, to avoid over sweetness wash away the syrup, and scrape the fruit a little before immersing it in the hot water.
How to Extract the Milk from a Cocoanut.— Break the nut. — shell and all — into halves, and, with your scraper, scrape out the contents, stopping just short of the rind. Place the scrapings into a bowl, and pour on boiling water sufficient to cover the mass. After letting it stand for five minutes, work it well with your fingers, and, when the water assumes the appearance and consistency of rich milk, take up “ fistfuls ” of the scrapings, squeeze well, and put aside; then strain the milk through a coarse clotli. If
E
you want it to be very rich let it stand for a couple of hours, when you will find the pure cocoanut milk at the top and the water beneath. Some make a second “ brew,” ]30uring more water over the recovered husk, but there is no strength in it, at least none to be appreciated.
How to Make Madras “Apums” or Hoppers— I have
never tried these in this country ; an important ingredient, viz., fresh cocoanut “ toddy, ’ being an impossibility. However, yeast, they say, is a good substitute, so with it the attempt may be made. Take, then, a pound of any rice, four cocoanuts, an ounce of white salt, and a teacupful of yeast, which, I presume, is stronger in its action than “ toddy.” Reduce the rice, half to very fine and the other half to coarse flour ; put this last in a pan, pour two teacups of hot water, and set aside for ten minutes ; then stir in the fine rice flour, half the yeast, and the salt ; sprinkle a little wheaten flour on the top. Having done all this in the evening, cover the pan containing the mixture and set by for the night. Early in the morning milk the four cocoanuts, stir into the mixture, and pour half a teacupful at a time on a flat ]>an containing a little butter, and standing on a clear but low fire ; cover the pan with another one containing hot embers, and let cook for three minutes. The above quantities should make a dozen cakes.
How to Make Madras “Apums ” or Hoppers. (Another
Way.)— These cakes make such delicious eating, especially tor “chota hazri,” or early breakfast, that I am induced to give another recipe, which, however, is not mine. “Wash ami clean a pound of rice very nicely, and lay it upon a
MISCELLANEO US.
Records on this page
ChapatiesTamarind WaterExtract the Milk from a CoconutMadras Apums or HoppersMadras Apums or Hoppers (Another Way)