Curried Beetroot

Ingredients

• two pounds of small roots
• four ounces of melted ghee
• a teaspoonful of salt
• a teaspoonful of turmeric
• a teaspoonful of coriander
• a teaspoonful of ground onions
• a teaspoonful of chillies
• half a cup of milk curd

Method

1. 1

   Boil beetroot until tender, cool, remove skin, and slice.

2. 2

   Place in a pan with melted ghee, salt, turmeric, coriander, ground onions, chillies, and milk curd.

3. 3

   Stew for fifteen minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 115. The excerpt below is the record exactly as published.

Curried Beetroot.) Boil two pounds of small roots till tender. When quite cold remove the skin very carefully ; cut in slices and place in a pan with four ounces of melted ghee, a teaspoonful each of salt, turmeric, coriander, ground onions, and chillies, and half a cup of milk curd. Stew at the side of the fire for fifteen minutes. Eat with meats, vegetables, rice, and bread. Cofta-ka-Ccjrree. (Minced Kid Balls.) Mince and pound to a smooth paste two pounds of kid. Mix with this a large tablespoonful of strong broth made from the sinews and bones from the n e.it, 277 BANQUETS OF THE NATIONS a tablespoonful of ground onions, a ground red chilli, a teaspoonful of salt, a cupful of ground rice flour, and two well-beaten eggs. Mix all this very thoroughly, and take small portions in the hands and form into balls rather larger than walnuts. In six ounces of boiling ghee fry two large onions finely shred, a teaspoonful each of ground turmeric and cumin, and half a teaspoonful each of caraway, aniseed, and red chillies. Now brown the balls ; add half a cupful of the broth, the same quantity of cream (milk reduced to a fourth of its bulk by boiling), a pinch of red pepper, and a little more salt. Stew very slowly for at least two hours. Eat with rice or chapatee and chutnies. Kabutar Bhahjee. (Fried Pigeons.) Cut up six pigeons into halves. Stab the breasts and legs with a sharp knife. Rub them with a mixture of half a teaspoonful each of coriander and green ginger, a quarter-teaspoonful each of ground onions, carda- moms, cinnamon, and black pepper, and a good half teaspoonful of salt. Let them soak in this for an hour. Fry in eight ounces of boiling ghee one pound of finely- sliced onions ; when a red brown, place to the one side. Put into the ghee half a teaspoonful of ground red chillies and quarter of a teaspoonful of turmeric

Cook this with the app: pantry check, scaling, and the assistant.