Dissolve sugar in water and boil it to a thick syrup.
Soak some rough ground wheat for twenty-four hours,
and pound it well ; squeeze the milk out of the pulp
and add it to the boiling syrup, and keep stirring. Then
pour in gradually some melted ghee, stirring all the time,
after which add a good quantity of ground almonds✪ Badam a Halva (Almond Pudding),
and when well mixed pour the whole into a plate, and
squeeze out the superfluous ghee. Eat with puri.
This can be preserved for a fortnight or more.
The soaked grain is useless.
Malpua. (Cocoanut Pancakes.)
Make a paste with water or milk of one pound of
granulous flour of wheat, three ounces of butter, and two
306
MADRAS (Hindu)
ounces of rice flour ; knead it well. Roll out in about
twenty-four very thin pancakes of the size of a cheese
plate. The thinner they are the better.
Roast or bake separately one pound castor sugar,
half pound ground cocoanut, and quarter ounce ground
cardamoms✪ Malpua (Cocoanut Pancakes) till they get red brown in colour.
Take one pancake and spread over it some of the
baked castor sugar, cocoanut, and cardamoms ; put
another pancake upon it, spread again, and continue
till you have made one pancake of four, then fry it in
boiling ghee. Six pancakes are thus made.
Badam, Phul Mithai. (Pistachio, Almond, and Raisin Tablet.)
Boil two pounds of sugar and three ounces of ghee
in a pound of water to crackling height.
Meanwhile, having reduced three pounds of milk✪ Badam, Phul Mithai (Pistachio, Almond, and Raisin Tablet)
to a fourth of its bulk by boiling, remove the boiled
sugar from the fire, stir in the milk along with five ounces
each of chopped pistachios, almonds, and sultana raisins ;
keep stirring till thick and creamy ; colour slightly
with the juice of spinach ; then pour out into oiled forms,
or a deep dish, in which case you would cut it into lengths
when nearly cold.
Rojapoovu Mittayee. (Rose Tablet.)
Proceed exactly the same as in Lemon Tablet, only
substituting attar of roses and carmine colour for lemon
essence and saffron colour.
3°7
XL.— MADRAS (Mussulman)
Menu
Khabab Machli Machleeka Salan
(Grilled Salmon) (Curried Soles)
Gosh-Ka-Pillau Khabobs
(Pillau of Mutton) (Meat Rissoles)
Murgika Salan Chaval aur Khargosh-Ka-Salan
(Curried Chicken) (Rice and Curried Hare)
Dum-Ka-Rout
(Imperial Pudding)
Muzaffer Nash Patee
(Saffron Toast) (Baked Pears)
Akhrote-Ka-Mithai
(Almond Tablet)
Phal
(Fresh Fruits)
308
MADRAS (Mussulman)
Khabab Machli. (Grilled Salmon.)
Cut eight fillets into two-inch squares and wash
thoroughly in cold water. Make a mixture of one tea-
spoonful each of ground coriander, turmeric, red chillies,
and salt, a pinch of mace, a ground point of garlic,
and a tablespoonful of tamarind juice. Rub the pieces
of salmon with this, and let soak for an hour. Now wipe
the pieces and thread them on to skewers with a piece
of pickled mango between each fillet. Roast in front
or over the fire.
Machleeka Salan. (Curried Soles.) ✪ Dum-Ka-Rout (Imperial Pudding)
Page 127 · 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
Dissolve sugar in water and boil it to a thick syrup. Soak some rough ground wheat for twenty-four hours, and pound it well ; squeeze the milk out of the pulp and add it to the boiling syrup, and keep stirring. Then pour in gradually some melted ghee, stirring all the time, after which add a good quantity of ground almonds, and when well mixed pour the whole into a plate, and squeeze out the superfluous ghee. Eat with puri.
This can be preserved for a fortnight or more.
The soaked grain is useless.
Malpua. (Cocoanut Pancakes.)
Make a paste with water or milk of one pound of granulous flour of wheat, three ounces of butter, and two
MADRAS (Hindu)
ounces of rice flour ; knead it well. Roll out in about twenty-four very thin pancakes of the size of a cheese plate. The thinner they are the better.
Roast or bake separately one pound castor sugar, half pound ground cocoanut, and quarter ounce ground cardamoms till they get red brown in colour.
Take one pancake and spread over it some of the baked castor sugar, cocoanut, and cardamoms ; put another pancake upon it, spread again, and continue till you have made one pancake of four, then fry it in boiling ghee. Six pancakes are thus made.
Badam, Phul Mithai. (Pistachio, Almond, and Raisin Tablet.)
Boil two pounds of sugar and three ounces of ghee in a pound of water to crackling height.
Meanwhile, having reduced three pounds of milk to a fourth of its bulk by boiling, remove the boiled sugar from the fire, stir in the milk along with five ounces each of chopped pistachios, almonds, and sultana raisins ; keep stirring till thick and creamy ; colour slightly with the juice of spinach ; then pour out into oiled forms, or a deep dish, in which case you would cut it into lengths when nearly cold.
Rojapoovu Mittayee. (Rose Tablet.)
Proceed exactly the same as in Lemon Tablet, only substituting attar of roses and carmine colour for lemon essence and saffron colour.
3°7
XL.— MADRAS (Mussulman)
Menu
Khabab Machli Machleeka Salan
(Grilled Salmon) (Curried Soles)
Gosh-Ka-Pillau Khabobs
(Pillau of Mutton) (Meat Rissoles)
Murgika Salan Chaval aur Khargosh-Ka-Salan
(Curried Chicken) (Rice and Curried Hare)
Dum-Ka-Rout (Imperial Pudding)
Muzaffer Nash Patee
(Saffron Toast) (Baked Pears)
Akhrote-Ka-Mithai (Almond Tablet)
Phal (Fresh Fruits)
MADRAS (Mussulman)
Khabab Machli. (Grilled Salmon.)
Cut eight fillets into two-inch squares and wash thoroughly in cold water. Make a mixture of one teaspoonful each of ground coriander, turmeric, red chillies, and salt, a pinch of mace, a ground point of garlic, and a tablespoonful of tamarind juice. Rub the pieces of salmon with this, and let soak for an hour. Now wipe the pieces and thread them on to skewers with a piece of pickled mango between each fillet. Roast in front or over the fire.
Machleeka Salan. (Curried Soles.)
Records on this page
Badam a Halva (Almond Pudding)Malpua (Cocoanut Pancakes)Badam, Phul Mithai (Pistachio, Almond, and Raisin Tablet)Dum-Ka-Rout (Imperial Pudding)Khabab Machli (Grilled Salmon)Machleeka Salan (Curried Soles)