Peel, cut in halves and scoop out the cores of six large
pears. Fill the hollows with a mixture made up of one
ounce of the best ghee, two ounces of sugar, and one of
lemon juice, adding a clove in each. Put an ounce of
ghee in a deepish baking tin, and place the halved pears
on it, and sprinkle some sugar on top of them. Cover
the pan, and after ten minutes baste with their juice
and more sugar. Baste every now and then till three
parts done. Now pour into the pan six ounces of lime-
juice diluted to half its strength with water✪ Nash Patee (Baked Pears), and finish
cooking. Great care must be taken that the syrup does
not char. It should be of a thickish consistency, and
brownish in colour.
3J3
BANQUETS OF THE NATIONS
Akhrote-Ka-Mithai. (Almond Tablet.)
Mix two pounds of sugar and four ounces of ghee in a
pound of water, and boil to crackling height.
Having reduced three pounds of milk to a fourth of
its bulk by boiling, remove the sugar from the fire and
stir in the milk along with a pound of cleaned and finely-
chopped almonds✪ Akhrote-Ka-Mithai (Almond Tablet). Stir till thick and creamy, and pour
into any kind of oiled dish fancy may dictate.
Walnut Tablet.
This is made the same way, substituting walnuts for
almonds.
3*4
XLI.— MYSORE (Hindu)
Menu
Annah
(Rice)
Byalleh
(Lentils)
Tuppa
(Clarified Butter)
Vanghee Bath
(Pillau of Egg-Plant)
Moolangi Geddeh Hulli Seemeh Moolangi na Palya
(Horse-raddish Pods) (Stuffed Carrots)
Annah
(Rice)
Menasina Cha.ru
(Mulligatawny Soup)
Annah-Massaru
(Rice and Curds)
Halva Laddu Moti Chooa Chiver
(Pudding) (Flour Croquettes) (Sugar Crusts)
Nunbe Hannina Mittai
(Lemon Tablet)
Hannu
(Fresh Fruits)
315
BANQUETS OF THE NATIONS
Annah. (Rice.)
Wash rice thoroughly and steep for half an hour✪ Annah (Rice) ;
plunge it into furiously boiling water, stirring lightly to
keep the grains separate. When nearly soft, drain and
return to the pot to dry, stirring occasionally to keep it
from adhering. Serve in a large bowl.
Byalleh. (Boiled Lentils.)
Wash and boil the lentils✪ Byalleh (Boiled Lentils), drain off the water (keep it),
and return lentils to the pot. They should be thoroughly
boiled — not too pulpy, but much of the same consistency
as boiled rice. Serve in a large bowl.
Vanghee Bath. (Pillau of Egg-Plant.)
Take one pound of egg-plants which wash, divide each
into four, and fry in boiling ghee, remove the portions
and place to the one side. Wash one pound of rice,
dry it, then fry in the same ghee.
In a separate pan fry the following in ghee : — Five
ounces sliced onions and four garlic points, half ounce
stick of cinnamon, half ounce of cloves, three ounces of
cardamoms, half ounce cinnamon leaves. Then put the
fried condiments amongst the rice, and add sufficient
water to more than cover the rice. Boil all this till the
rice is three-quarters done, and then add the fried egg-
plant to it, with two cupfuls of cocoanut milk, six or
seven green chillies pounded to a paste, six ounces
skinned almonds, three ounces rosewater, a pounded red
chilli, and a pinch of saffron (just enough to colour) ;
316
MYSORE (Hindu)
stir this all up and add eight ounces of ghee. Cover
closely and bring to the boil, and place to the one side
so that it may simmer steadily and gently for three
quarters of an hour till the rice is completely cooked.
Add enough salt to taste.
Moolangi Geddeh Hulli. (Horse-radish Pods.) ✪ Moolangi Geddeh Hulli (Horse-radish Pods)
Page 130 · 7 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, cut in halves and scoop out the cores of six large pears. Fill the hollows with a mixture made up of one ounce of the best ghee, two ounces of sugar, and one of lemon juice, adding a clove in each. Put an ounce of ghee in a deepish baking tin, and place the halved pears on it, and sprinkle some sugar on top of them. Cover the pan, and after ten minutes baste with their juice and more sugar. Baste every now and then till three parts done. Now pour into the pan six ounces of limejuice diluted to half its strength with water, and finish cooking. Great care must be taken that the syrup does not char. It should be of a thickish consistency, and brownish in colour.
3J3
Akhrote-Ka-Mithai. (Almond Tablet.)
Mix two pounds of sugar and four ounces of ghee in a pound of water, and boil to crackling height.
Having reduced three pounds of milk to a fourth of its bulk by boiling, remove the sugar from the fire and stir in the milk along with a pound of cleaned and finely chopped almonds. Stir till thick and creamy, and pour into any kind of oiled dish fancy may dictate.
Walnut Tablet.
This is made the same way, substituting walnuts for almonds.
3*4
XLI.— MYSORE (Hindu)
Menu
Annah
(Rice)
Byalleh (Lentils)
Tuppa (Clarified Butter)
Vanghee Bath (Pillau of Egg-Plant)
Moolangi Geddeh Hulli Seemeh Moolangi na Palya (Horse-raddish Pods) (Stuffed Carrots)
Annah (Rice)
Menasina Cha.ru (Mulligatawny Soup)
Annah-Massaru (Rice and Curds)
Halva Laddu Moti Chooa Chiver
(Pudding) (Flour Croquettes) (Sugar Crusts)
Nunbe Hannina Mittai (Lemon Tablet)
Hannu
(Fresh Fruits)
Annah. (Rice.)
Wash rice thoroughly and steep for half an hour ; plunge it into furiously boiling water, stirring lightly to keep the grains separate. When nearly soft, drain and return to the pot to dry, stirring occasionally to keep it from adhering. Serve in a large bowl.
Byalleh. (Boiled Lentils.)
Wash and boil the lentils, drain off the water (keep it), and return lentils to the pot. They should be thoroughly boiled — not too pulpy, but much of the same consistency as boiled rice. Serve in a large bowl.
Vanghee Bath. (Pillau of Egg-Plant.)
Take one pound of egg-plants which wash, divide each into four, and fry in boiling ghee, remove the portions and place to the one side. Wash one pound of rice, dry it, then fry in the same ghee.
In a separate pan fry the following in ghee : — Five ounces sliced onions and four garlic points, half ounce stick of cinnamon, half ounce of cloves, three ounces of cardamoms, half ounce cinnamon leaves. Then put the fried condiments amongst the rice, and add sufficient water to more than cover the rice. Boil all this till the rice is three-quarters done, and then add the fried eggplant to it, with two cupfuls of cocoanut milk, six or seven green chillies pounded to a paste, six ounces skinned almonds, three ounces rosewater, a pounded red chilli, and a pinch of saffron (just enough to colour) ;
MYSORE (Hindu)
stir this all up and add eight ounces of ghee. Cover closely and bring to the boil, and place to the one side so that it may simmer steadily and gently for three quarters of an hour till the rice is completely cooked. Add enough salt to taste.
Moolangi Geddeh Hulli. (Horse-radish Pods.)
Records on this page
Nash Patee (Baked Pears)Akhrote-Ka-Mithai (Almond Tablet)Annah (Rice)Vanghee Bath (Pillau of Egg-Plant)Annah-Massaru (Rice and Curds)Byalleh (Boiled Lentils)Moolangi Geddeh Hulli (Horse-radish Pods)