Soak one pound of sultana raisins in thirty ounces
of good vinegar till quite soft. Take them out and pound
to a soft mass. Now put the vinegar back, along with
twelve ounces of sugar, three ounces each of ground green
ginger, garlic, and salt, three quarters of an ounce of
ground red chillies, and twenty-four almonds blanched
and split✪ Sultana Chutney. Mix all well together, and bottle.
Badre. (Curried Tomatoes).
Plump two pounds of tomatoes in boiling water for a
minute, then remove the skins and cut in quarters.
Bring to the boil two ounces of refined linseed oil, in
which fry a teaspoonful of mustard seeds till they are
dancing ; then put in the tomatoes, two ounces of melted
ghee, a teaspoonful each of salt, turmeric, coriander,
and red chillies, a squeeze of lemon, and a pinch of sugar.
Stew till the moisture is nearly reduced to nil. Eat
with ghee, chapatee, rice, lentils, and chutnies.
270
CENTRAL PROVINCES (Brahmin)
Mango Pickle.
Peel and half split fifty unripe mangoes. Remove
the stones, fill the insides, and cover with salt ; stand
for two days, after which wipe dry with a cloth. Make
a mixture composed of sixteen ounces of green ginger,
salt and garlic (of each six ounces), two ounces each of
red chillies and mustard seeds, and half an ounce of
cardamons. Pound all these and fill the split mangoes
with it. Boil for four minutes three large bottles of
very good vinegar along with two pounds of sugar, one
ounce of bruised ginger, and half an ounce of ground
saffron. Stir till it comes to the boil. When cold pour
over the mangoes, which you have put in glass bottles.
When cold tie down.
Wilpussan Chahkee. (Curried Turnips.)
Young turnips are the nearest approach to Wilpussan
that can be got in this country.
Put in a pot two pounds of small turnips cut in pieces ;
add sufficient water to cover, also a teaspoonful of salt✪ Badre (Curried Tomatoes).
Boil till quite tender, drain, and return to the pot, along
with four ounces of ghee, two teaspoonfuls of Garam
Massalla, a pounded red chilli, a pinch of saffron, and
more salt if necessary. Stew for other twenty minutes,
giving an occasional stir, so that all the spices are well
mixed and the turnip in a soft mass. Eat with lentils,
rice, ghee, new unleavened bread, chutnies, etc.
For European cookery turnips are simply boiled
in salted water, drained, mashed, with pepper, salt, and
butter added.
27 i
BANQUETS OF THE NATIONS
Mutter Chahkee. (Green Peas.)
Put in a pot of boiling water half an ounce of sugar and
two pounds of shelled green peas, and boil steadily for
twenty minutes ; drain, and put them in another pot.
Now fry lightly inpour ounces of boiling ghee six ounces
of roughly chopped onions, which add to the peas with a
ground red chilli, and salt to taste✪ Mutter Chahkee (Green Peas). Stew gently for
another twenty minutes. Eat with lentils, rice, new
unleavened bread, ghee, chutnies, etc.
Dahl Falooree. (Spiced Lentil Crusts.) ✪ Dahl Falooree (Spiced Lentil Crusts)
Page 113 · 6 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
Soak one pound of sultana raisins in thirty ounces of good vinegar till quite soft. Take them out and pound to a soft mass. Now put the vinegar back, along with twelve ounces of sugar, three ounces each of ground green ginger, garlic, and salt, three quarters of an ounce of ground red chillies, and twenty-four almonds blanched and split. Mix all well together, and bottle.
Badre. (Curried Tomatoes).
Plump two pounds of tomatoes in boiling water for a minute, then remove the skins and cut in quarters. Bring to the boil two ounces of refined linseed oil, in which fry a teaspoonful of mustard seeds till they are dancing ; then put in the tomatoes, two ounces of melted ghee, a teaspoonful each of salt, turmeric, coriander, and red chillies, a squeeze of lemon, and a pinch of sugar. Stew till the moisture is nearly reduced to nil. Eat with ghee, chapatee, rice, lentils, and chutnies.
CENTRAL PROVINCES (Brahmin)
Mango Pickle.
Peel and half split fifty unripe mangoes. Remove the stones, fill the insides, and cover with salt ; stand for two days, after which wipe dry with a cloth. Make a mixture composed of sixteen ounces of green ginger, salt and garlic (of each six ounces), two ounces each of red chillies and mustard seeds, and half an ounce of cardamons. Pound all these and fill the split mangoes with it. Boil for four minutes three large bottles of very good vinegar along with two pounds of sugar, one ounce of bruised ginger, and half an ounce of ground saffron. Stir till it comes to the boil. When cold pour over the mangoes, which you have put in glass bottles. When cold tie down.
Wilpussan Chahkee. (Curried Turnips.)
Young turnips are the nearest approach to Wilpussan that can be got in this country.
Put in a pot two pounds of small turnips cut in pieces ; add sufficient water to cover, also a teaspoonful of salt. Boil till quite tender, drain, and return to the pot, along with four ounces of ghee, two teaspoonfuls of Garam Massalla, a pounded red chilli, a pinch of saffron, and more salt if necessary. Stew for other twenty minutes, giving an occasional stir, so that all the spices are well mixed and the turnip in a soft mass. Eat with lentils, rice, ghee, new unleavened bread, chutnies, etc.
For European cookery turnips are simply boiled
in salted water, drained, mashed, with pepper, salt, and
butter added.
27 i
Mutter Chahkee. (Green Peas.)
Put in a pot of boiling water half an ounce of sugar and two pounds of shelled green peas, and boil steadily for twenty minutes ; drain, and put them in another pot. Now fry lightly in four ounces of boiling ghee six ounces of roughly chopped onions, which add to the peas with a ground red chilli, and salt to taste. Stew gently for another twenty minutes. Eat with lentils, rice, new unleavened bread, ghee, chutnies, etc.
Dahl Falooree. (Spiced Lentil Crusts.)
Records on this page
Sultana ChutneyBadre (Curried Tomatoes)Mango PickleWilpussan Chahkee (Curried Turnips)Mutter Chahkee (Green Peas)Dahl Falooree (Spiced Lentil Crusts)