Peel two pounds of potatoes and cut them into half-
inch pieces, boil in water in which you have put a tea-
spoonful of mustard seed, a shred red chilli, and a large
teaspoonful of salt. When the potatoes are soft, drain,
and pass through a sieve. Put in a tablespoonful of
white pease flour, and a little of the water in which the
potatoes were boiled. Bring all to the boil, stirring all
the time so that the potatoes and flour amalgamate.
Now boil two ounces of oil✪ Batatachi Bhaji (Curried Potatoes), in which fry quarter tea-
spoonful of mustard seeds, and when they are crackling
and dancing, be sure that you remove the pan from the
fire at once. Pour this into the potato mixture, and stir
well over the fire so that it is hot. The whole should
be the consistency of soft porridge.
Gujarachi Bhaji. (Carrots.)
Take two pounds of carrots and treat them the same
way as the potatoes, with the addition of half a tea-
spoonful each of pounded coriander and cumin seeds.
Ambat Chorka. (Curried Sorrel.)
Wash and shake slightly a pound of sorrel leaves. Put
them in a pot with little or no water, a sliced red
chilli, two sliced green ones, half a teaspoonful each of
ground coriander, cumin, and turmeric, and a teaspoonful
of salt; and when the leaves are tender, drain and put
through a sieve, then add the mustard seeds cooked
as in potato curry.
248
BOMBAY (Brahmin)
Bhhajiya. (Curried Cakes of Gram Flour.)
Make a thickish liquid paste of quarter pound gram
flour with milk, then add two ounces ghee, one-eighth
ounce each of assafcetida, coriander, cardamom, cumin
seed, ground pepper, and chillies, and a quarter-ounce
of salt. After mixing them well and making a thick
liquid paste, with a spoon drop small quantities into
plenty of boiling ghee, and when well browned lift out
with an open skimmer. They should be in lumps about
the size of walnuts.
Dal. (Lentils.)
Wash and clean two pounds of lentils ; put in pot
with water, with a teaspoonful of turmeric, and same
quantity of salt✪ Dal (Lentils), or more if required. Cook until the
whole is in a semi-solid state.
Bhat. (Rice.)
Clean one pound rice in two waters. Put it in a pot
with furiously boiling water — the water to be standing
two inches over top of rice✪ Bhat (Rice). Remove to the side of fire
to boil slowly till all water evaporated and rice dry.
Shrikhand. (Milk Curd and Fruit.)
Put three pounds of sweet milk curd in a muslin bag
and hang up to drain overnight, then mix in three
pounds of sugar, and pass all through a very fine sieve.
Take twenty grains pounded saffron, mix well with
four ounces milk✪ Shrikhand (Milk Curd and Fruit), which add to the curds and sugar
249
BANQUETS OF THE NATIONS
along with a tablespoonful each of raisins, peeled almonds
and pistachios, and make all into one mass. It should
be a semi-solid mass, and is eaten with bread as a separate
dish.
Basundi. (Spiced Milk.)
Put three pounds of milk and three pounds of sugar
in a pan, and reduce to nearly half its volume. When
cold, stir in twenty grains powdered saffron and a small
pinch of nutmeg, which have been well mixed in four
ounces of good milk✪ Basundi (Spiced Milk). This is served in small bowls as
a drink, or eaten with soft bread dipped into it.
Jalebi. (Sweet Macaroni.) ✪ Jalebi (Sweet Macaroni)
Page 105 · 8 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
Peel two pounds of potatoes and cut them into halfinch pieces, boil in water in which you have put a teaspoonful of mustard seed, a shred red chilli, and a large teaspoonful of salt. When the potatoes are soft, drain, and pass through a sieve. Put in a tablespoonful of white pease flour, and a little of the water in which the potatoes were boiled. Bring all to the boil, stirring all the time so that the potatoes and flour amalgamate.
Now boil two ounces of oil, in which fry quarter teaspoonful of mustard seeds, and when they are crackling and dancing, be sure that you remove the pan from the fire at once. Pour this into the potato mixture, and stir well over the fire so that it is hot. The whole should be the consistency of soft porridge.
Gujarathi Bhaji. (Carrots.)
Take two pounds of carrots and treat them the same way as the potatoes, with the addition of half a teaspoonful each of pounded coriander and cumin seeds.
Ambat Chorka. (Curried Sorrel.)
Wash and shake slightly a pound of sorrel leaves. Put them in a pot with little or no water, a sliced red chilli, two sliced green ones, half a teaspoonful each of ground coriander, cumin, and turmeric, and a teaspoonful of salt; and when the leaves are tender, drain and put through a sieve, then add the mustard seeds cooked as in potato curry.
BOMBAY (Brahmin)
Bhhajiya. (Curried Cakes of Gram Flour.)
Make a thickish liquid paste of quarter pound gram flour with milk, then add two ounces ghee, one-eighth ounce each of assafcetida, coriander, cardamom, cumin seed, ground pepper, and chillies, and a quarter-ounce of salt. After mixing them well and making a thick liquid paste, with a spoon drop small quantities into plenty of boiling ghee, and when well browned lift out with an open skimmer. They should be in lumps about the size of walnuts.
Dal. (Lentils.)
Wash and clean two pounds of lentils ; put in pot with water, with a teaspoonful of turmeric, and same quantity of salt, or more if required. Cook until the whole is in a semi-solid state.
Bhat. (Rice.)
Clean one pound rice in two waters. Put it in a pot with furiously boiling water — the water to be standing two inches over top of rice. Remove to the side of fire to boil slowly till all water evaporated and rice dry.
Shrikhand. (Milk Curd and Fruit.)
Put three pounds of sweet milk curd in a muslin bag and hang up to drain overnight, then mix in three pounds of sugar, and pass all through a very fine sieve. Take twenty grains pounded saffron, mix well with four ounces milk, which add to the curds and sugar
along with a tablespoonful each of raisins, peeled almonds and pistachios, and make all into one mass. It should be a semi-solid mass, and is eaten with bread as a separate dish.
Basundi. (Spiced Milk.)
Put three pounds of milk and three pounds of sugar in a pan, and reduce to nearly half its volume. When cold, stir in twenty grains powdered saffron and a small pinch of nutmeg, which have been well mixed in four ounces of good milk. This is served in small bowls as a drink, or eaten with soft bread dipped into it.
Jalebi. (Sweet Macaroni.)
Records on this page
Batatachi Bhaji (Curried Potatoes)Ambat Chorka (Curried Sorrel)Dal (Lentils)Bhat (Rice)Shrikhand (Milk Curd and Fruit)Basundi (Spiced Milk)Basundi (Spiced Milk)Jalebi (Sweet Macaroni)