Page:Indian Cookery and Confectionery.djvu/71

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Required:—Potato ½ seer, ghee 1 chhatak, curd 1 chhatak, almonds 2½ tolas, coriander 1 tola, salt 1 tola, pepper, turmeric, sugar and garam-masalla ¼ tola each, a little lemon-juice.

Method:—Boil ghee in a pan and brown the pieces of potatoes in it. Then add to them almonds, coriander, pepper, turmeric, salt and lemon-juice, all pasted together, and stir for a few minutes more. Then add curd and sugar and stir for two minutes more. Add water. Add powdered garam-masalla when the soup is thick. Then take down.


Required—Chopped mocha ½ seer, ghee 1 chhatak, curd 1 chhatak, salt 1 tola, coriander, cumin, ginger, poppy seed, garam-masalla and sugar ½ tola each, pepper ¼ tola, turmeric ¼ tola, a few cassia leaves.

Method:—Keep the chopped mocha in water for a few hours. Bind them with a few cassia leaves in a clean piece of cloth and suspend the ball in a pan half full of water so that it does not touch the bottom. Cover the lid and boil for half an hour. Then boil some ghee in a pan, add ground poppy-seed, ginger, coriander, pepper, cumin and last of all the boiled mocha in it, and stir for a few minutes. Add turmeric, salt, curd, sugar and a little water Cover the lid and boil on mild heat. Boil some ghee and fry the powdered garam-masalla in it, and season the curry with this. Stir thoroughly