Clean two pounds of potatoes, cut in quarters, boil
a cupful of lentils till they are quite soft, and put them
all together ; add the juice of two ounces of tamarinds
(which you get by pouring a small teacupful of boiling
water over them) , two teaspoonfuls of red chilli powder,
and salt to taste.
In a separate pan fry a tablespoonful of minced
onions, one teaspoonful of minced green ginger, a couple
of teaspoonfuls of coriander, a teaspoonful of turmeric,
a spoonful of mustard seed, and half a spoonful of
caraway seeds✪ Vurlagedda Kura (Curried Potatoes). After these are fried in the boiling ghee,
place the whole amongst the potatoes and lentils till the
consistency is like very thick soup. The potatoes,
however, are not to be too soft.
Eat with other vegetables, or separately with rice,
lentils, ghee, or chutnies.
Radish Chutney.
Clean and cut the roots in pieces as large as a big bean.
Make a sauce of a ground red chilli, a pinch each of
ground poppy seeds, ground coriander, and cumin,
the juice of one lemon, a tablespoonful of thick milk
curd, and a little salt✪ Radish Chutney.
3°4
MADRAS (Hindu)
Mirapa Charu (Rice and Mulligatawny).
Make the same as in Mysore Hindu recipe.
Fruit Pickle.
Wash and dry equal quantities of dates, prunes, and
dried apples (cored and peeled). Stew the dates for
ten or twelve minutes, and cut them into rings, throwing
away the stones. Cut the apples into quarters and the
prunes in halves, throwing away the stones. Now put
the fruits in wide-mouthed jars in layers, sprinkling over
each finely sliced ginger, peppercorns, and sticks of
cinnamon, and a little salt. Make a syrup of a quart of
wine vinegar and one pound of sugar✪ Fruit Pickle, and pour over the
fruits, which must be well covered. Cork very tight
and expose to the sun for some days, and lay to the one
side for a couple of months.
Pickled Plums.
Take any kind of plums not quite ripe, peel, and put
them in salt, and expose to the sun for a couple of days.
Now shake them free of water, and put a layer into
bottles, over which put green chillies, cloves of garlic,
finely sliced green ginger, and peppercorns, and continue
this till the bottle is full, finishing off with a little salt.
Be sparing of the garlic. Fill the bottle with good wine
vinegar✪ Pickled Plums, close tightly, and put out to the sun every day
for a month.
Annam Perugu. (Rice and Curds.)
Boil the rice in the usual manner, and mix with it a
good quantity of curdled milk✪ Annam Perugu (Rice and Curds).
3°5 u
BANQUETS OF THE NATIONS
Curdled Milk.
Bring the milk to blood heat, and put a small piece of
rancid ghee or a few drops of lemon juice in, and stand
to the one side till milk thickens. Strain the liquid off
and you have the curd.
Puri. (Semolina Biscuits.)
Mix two pounds and a half of semolina with four
tablespoonfuls of melted ghee and a pound and a half of
sugar ; mix well together, then pour in gradually ten
ounces of milk, and last of all as much flour as will make
a good dough✪ Puri (Semolina Biscuits) ; let it be well kneaded, and then allowed
to stand for two or three hours. Take portions of the
dough and shape them like biscuits, and fry in boiling
ghee till they acquire a rich brown colour.
Badam a Halva. (Almond Pudding.) ✪ Badam a Halva (Almond Pudding)
Page 126 · 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
Clean two pounds of potatoes, cut in quarters, boil a cupful of lentils till they are quite soft, and put them all together ; add the juice of two ounces of tamarinds (which you get by pouring a small teacupful of boiling water over them) , two teaspoonfuls of red chilli powder, and salt to taste.
In a separate pan fry a tablespoonful of minced onions, one teaspoonful of minced green ginger, a couple of teaspoonfuls of coriander, a teaspoonful of turmeric, a spoonful of mustard seed, and half a spoonful of caraway seeds. After these are fried in the boiling ghee, place the whole amongst the potatoes and lentils till the consistency is like very thick soup. The potatoes, however, are not to be too soft.
Eat with other vegetables, or separately with rice, lentils, ghee, or chutnies.
Radish Chutney.
Clean and cut the roots in pieces as large as a big bean. Make a sauce of a ground red chilli, a pinch each of ground poppy seeds, ground coriander, and cumin, the juice of one lemon, a tablespoonful of thick milk curd, and a little salt.
3°4
MADRAS (Hindu)
Mirapa Charu (Rice and Mulligatawny).
Make the same as in Mysore Hindu recipe.
Fruit Pickle.
Wash and dry equal quantities of dates, prunes, and dried apples (cored and peeled). Stew the dates for ten or twelve minutes, and cut them into rings, throwing away the stones. Cut the apples into quarters and the prunes in halves, throwing away the stones. Now put the fruits in wide-mouthed jars in layers, sprinkling over each finely sliced ginger, peppercorns, and sticks of cinnamon, and a little salt. Make a syrup of a quart of wine vinegar and one pound of sugar, and pour over the fruits, which must be well covered. Cork very tight and expose to the sun for some days, and lay to the one side for a couple of months.
Pickled Plums.
Take any kind of plums not quite ripe, peel, and put them in salt, and expose to the sun for a couple of days. Now shake them free of water, and put a layer into bottles, over which put green chillies, cloves of garlic, finely sliced green ginger, and peppercorns, and continue this till the bottle is full, finishing off with a little salt. Be sparing of the garlic. Fill the bottle with good wine vinegar, close tightly, and put out to the sun every day for a month.
Annam Perugu. (Rice and Curds.)
Boil the rice in the usual manner, and mix with it a good quantity of curdled milk.
3°5 u
Curdled Milk.
Bring the milk to blood heat, and put a small piece of rancid ghee or a few drops of lemon juice in, and stand to the one side till milk thickens. Strain the liquid off and you have the curd.
Puri. (Semolina Biscuits.)
Mix two pounds and a half of semolina with four tablespoonfuls of melted ghee and a pound and a half of sugar ; mix well together, then pour in gradually ten ounces of milk, and last of all as much flour as will make a good dough ; let it be well kneaded, and then allowed to stand for two or three hours. Take portions of the dough and shape them like biscuits, and fry in boiling ghee till they acquire a rich brown colour.
Badam a Halva. (Almond Pudding.)
Records on this page
Vurlagedda Kura (Curried Potatoes)Radish ChutneyFruit PicklePickled PlumsAnnam Perugu (Rice and Curds)Curdled MilkPuri (Semolina Biscuits)Badam a Halva (Almond Pudding)