Kabutar Doopiajas (Stewed Pheasants)

Ingredients

• a plump young pheasant
• three ounces of boiling mustard oil
• four large onions
• four teaspoonfuls of ground onions
• one teaspoonful of turmeric
• one teaspoonful of red chillies
• two tablespoonfuls of water
• one teaspoonful of salt

Method

1. 1

   Cut the pheasant into eight pieces.

2. 2

   Fry sliced onions in mustard oil until reddish yellow, then set aside.

3. 3

   Fry ground onions, turmeric, and red chillies in the same oil.

4. 4

   Add pheasant pieces, water, fried onions, and salt.

5. 5

   Cook until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 100. The excerpt below is the record exactly as published.

a plump young pheasant into eight pieces. Fry in three ounces of boiling mustard oil four large onions sliced very thin, and when of a reddish yellow place to one side. Then fry in the same oil four teaspoonfuls of ground onions, one teaspoonful of turmeric, and one teaspoonful of red chillies. When browned, fry the pieces of pheasants, and pour in two tablespoonfuls of 234 BENGAL (Hindu) water, the fried onions and condiments, and one tea- spoonful of salt. Eat with bread, or rice and chutnies. Shandesh. (Milk Balls.) Bring to blood heat three pints of milk, put in a tablespoonful of whey or a tablespoonful of essence of rennet, and stand till all the milk has solidified. Now place in a towel and hang up till nothing but the dry curd is left. Mix this with a little rice flour, and make into round balls about the size of a tennis ball. Boil sugar and water till nearly candy high, i.e., till it is quite sticky, remove from the fire, and when lukewarm put in the curd balls, and stand for a day. Strain, dish, and eat with cream (milk reduced to quarter its weight by boiling). Cajure. (Sweet Wheaten Cakes.) Mix well one and three-quarter ounces of well-washed roughly-ground wheat, two tablespoonfuls of melted butter, a pound of sugar, and a pound and three-quarters of milk. Now add sufficient flour to make a good dough- Knead well and lay to the one side for four hours, after which take pieces and make into small cakes about the size of a five shilling piece, and fry in boiling ghee. Halwa Sond. (Milk Pudding). Put a quarter-pound each of brown sugar, butter, and milk in a pot, and mix well together, and place on the fire till bubbles come out, then put it on a dish, pour a 235 BANQUETS OF THE NATIONS little ghee or butter over, and sprinkle sliced almonds on top. It should be a soft semi-solid mass. Green Mango Chutney. Peel a couple of large green mangoes, stone and cut in pieces, and steep in cold water for an hour. Pound the flesh to a smooth pulp, and mix in two tablespoonfuls of sugar, then add a quarter teaspoonful of ground red chillies, half a teaspoonful of ground mint, and the same quantity each of ground green ginger and salt. Mix thoroughly. Potato Chutney. Slice a large onion very finely, also two green chillies. Mix with the juice of a fresh lime a tablespoonful of milk curd, a ground red chilli, and salt to taste. Meanwhile boil eight potatoes, previously cleaned and skinned, mince them rather finely, and mix in the onions, chillies, and lime juice. Fish Chutney. Mix onions, chillies, and lime juice as in potato chut- ney. Roast a quarter-of-a-pound of the small dried fish known as " Bombay ducks," then roughly pound ; stir in half a dessert-spoonful of mustard oil, and add the onions, chillies, and lime juice, and just a suspicion of garlic in place of the milk curd. 236 BENGAL (Hindu) Egg Plant Chutney. Roast a couple of good large egg plants, remove the seeds, and pound the flesh to a smooth paste with a teaspoonful each of mustard oil and salt, and then mix with onions, red chillies, curd, and lime juice, as given in potato chutney, only using two limes instead of one. Tamarind Chutney. Stone two pounds of ripe tamarinds and put in a glazed pot with two ounces each of ground red chillies, garlic, and green ginger, one ounce of ground cinnamon, four ounces of cleaned currants, four ounces of sultana raisins, two ounces salt, one pound of soft sugar, and one pint of vinegar. If not enough of the latter to cover all the ingredients, add more. Put on a good fire to stew fairly quick. Care must be taken to stir continuously the contents of the pan till the mixture is thick. Remove from the fire, and when cold it can be bottled for future use. 237 XXX.— BENGAL (Mussulman) Menu Hilsa Cofta (Curried Herring Balls) Chingri Doopiajas (Prawn Curry) Murgi Pulau (Pillau of Chicken) Kabutar Doopiajas (Stewed Pheasant)

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