Fry in two ounces of mustard oil four onions finely
sliced. When brown lay to the one side, and fry for two
minutes in the oil a teaspoonful each of ground turmeric,
coriander, and cumin, half a teaspoonful each of cinnamon,
caraway, and cloves, a ground red chillie, a teaspoonful
of salt, a point of garlic; and then fry two pounds of
beef cut into inch squares and about half-an-inch thick.
Put all the above in a pot with a large cup of sweet milk
curd, the same of water, two bay leaves, two lemon
grass leaves, three sliced green chillies✪ Gora Quorma (Curried Beef), the juice of a
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BANQUETS OF THE NATIONS
lemon, and, if need be, a little more salt. Stir all the
ingredients and cover the pan very closely and stew very
gently on a slow fire for about an hour, or till the meat
is tender, then stir in two tablespoonfuls of ghee. Remove
the bay and lemon leaves, and eat with rice, luchi
bhaja, and all kinds of chutnies.
Kabutar Doopiajas. (Curried Pheasants.)
Proceed exactly in the same way as in Hindu recipe.
Puras No Malahi. (Cream Croquettes.)
Take two pounds six ounces of good milk, and reduce
to half its bulk by boiling ; set to the one side to get cold.
Mix with the yolks of four eggs 7 dwt. 12 grains of ground
small cardamines and four ounces of sugar✪ Puras No Malahi (Cream Croquettes), and beat till
pretty stiff, then beat in the cold milk and make into
small round cakes, and fry in plenty of boiling ghee.
Zurda. (Egg Sweet.)
Take of well-switched eggs half a dozen, of sugar
quarter of a pound, ghee half a pound, blanched and
split almonds two ounces, cinnamon in small pieces one
and a half grains, suffron one grain, and rose-water one
and a half ounces.
Fry the cinnamon and almonds in the ghee. Boil the
sugar to a very strong syrup. Now add the ghee,
almonds, and cinnamon, and bring to the boil. Remove
the pot from the fire, stir in the saffron and well-beaten
242
BENGAL (Mussulman)
eggs, whipping all the time. When practically cold
stir in the rose-water.
Sheer Mhall. (Honey and Almond Cake.)
Mix one pound of flour with one pound of soojee (the
thick liquid of rough-ground wheat soaked in water
for several hours squeezed through muslin) and two
pounds of milk ; knead well into a good dough. Melt
down J of an ounce of yeast in a little milk saved from
the two pounds. Mix this with the dough along with
one ounce of ghee and a little salt. Put it in a warm
place to rise for two hours. Form the dough into
shapes, place on a baking iron, and set to rise for another
two hours, then smear on the top some good honey,
sprinkle with roughly chopped cleaned almonds✪ Sheer Mhall (Honey and Almond Cake), and
bake in a good oven.
Dhai. (Milk Curd.)
Put four pounds of good milk on to boil till it is reduced
to one pound. When nearly cold beat it together so
that the cream and milk are well mixed.
Hulluah. (Wheat Milk Sweet).
Wash one and a half pounds of roughly ground wheat,
and steep in three pounds of water for twelve hours.
When quite soft strain through fine muslin, pressing all
the good out. In the liquid stir in one and a half pounds
of sugar ; stir till it thickens with the boiling. Now put
in six cardamines, six sticks of cinnamon, and a good
243
BANQUETS OF THE NATIONS ✪ Hulluah (Wheat Milk Sweet)
Page 103 · 4 recipe records on this page
Presented as published in 1911. 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
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Fry in two ounces of mustard oil four onions finely
sliced. When brown lay to the one side, and fry for two
minutes in the oil a teaspoonful each of ground turmeric,
coriander, and cumin, half a teaspoonful each of cinnamon,
caraway, and cloves, a ground red chillie, a teaspoonful
of salt, a point of garlic; and then fry two pounds of
beef cut into inch squares and about half-an-inch thick.
Put all the above in a pot with a large cup of sweet milk
curd, the same of water, two bay leaves, two lemon
grass leaves, three sliced green chillies, the juice of a
241 Q
BANQUETS OF THE NATIONS
lemon, and, if need be, a little more salt. Stir all the
ingredients and cover the pan very closely and stew very
gently on a slow fire for about an hour, or till the meat
is tender, then stir in two tablespoonfuls of ghee. Remove
the bay and lemon leaves, and eat with rice, luchi
bhaja, and all kinds of chutnies.
Kabutar Doopiajas. (Curried Pheasants.)
Proceed exactly in the same way as in Hindu recipe.
Puras No Malahi. (Cream Croquettes.)
Take two pounds six ounces of good milk, and reduce
to half its bulk by boiling ; set to the one side to get cold.
Mix with the yolks of four eggs 7 dwt. 12 grains of ground
small cardamines and four ounces of sugar, and beat till
pretty stiff, then beat in the cold milk and make into
small round cakes, and fry in plenty of boiling ghee.
Zurda. (Egg Sweet.)
Take of well-switched eggs half a dozen, of sugar
quarter of a pound, ghee half a pound, blanched and
split almonds two ounces, cinnamon in small pieces one
and a half grains, suffron one grain, and rose-water one
and a half ounces.
Fry the cinnamon and almonds in the ghee. Boil the
sugar to a very strong syrup. Now add the ghee,
almonds, and cinnamon, and bring to the boil. Remove
the pot from the fire, stir in the saffron and well-beaten
242
BENGAL (Mussulman)
eggs, whipping all the time. When practically cold
stir in the rose-water.
Sheer Mhall. (Honey and Almond Cake.)
Mix one pound of flour with one pound of soojee (the
thick liquid of rough-ground wheat soaked in water
for several hours squeezed through muslin) and two
pounds of milk ; knead well into a good dough. Melt
down J of an ounce of yeast in a little milk saved from
the two pounds. Mix this with the dough along with
one ounce of ghee and a little salt. Put it in a warm
place to rise for two hours. Form the dough into
shapes, place on a baking iron, and set to rise for another
two hours, then smear on the top some good honey,
sprinkle with roughly chopped cleaned almonds, and
bake in a good oven.
Dhai. (Milk Curd.)
Put four pounds of good milk on to boil till it is reduced
to one pound. When nearly cold beat it together so
that the cream and milk are well mixed.
Hulluah. (Wheat Milk Sweet).
Wash one and a half pounds of roughly ground wheat,
and steep in three pounds of water for twelve hours.
When quite soft strain through fine muslin, pressing all
the good out. In the liquid stir in one and a half pounds
of sugar ; stir till it thickens with the boiling. Now put
in six cardamines, six sticks of cinnamon, and a good
243
BANQUETS OF THE NATIONS