Page:Indian Cookery and Confectionery.djvu/86

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INDIAN COOKERY AND CONFECTIONERY

DHONKA with EGGS and BANANAS.

Prepare egg-baras with green bananas as before. Brown pieces of potatoes in ghee or oil, and cook as ‘Dhonka with Eggs’ without ginger.

DOLMA with EGGS.

Shell a few hard-boiled eggs, mince finely and add to them salt, ginger-juice, minced onions, powdered turmeric, red chillies, pepper, almonds, raisins and a few entire aniseeds and cardamom seeds. Mix thoroughly. Boil ghee with a pinch of sugar and fry this in it.

Skin some patois by rubbing against the blunt edge of a knife. Cut off one or both ends and remove the seeds with a pin. Then fill up the hollows with the egg already prepared. Close the ends with a little flour-paste Dip them into liquid beaten egg-contents, roll on bread crumbs or powdered biscuits, and fry in plenty of ghee.

EGG with MEAT.

Wash some big pieces of meat and mix with them salt, curd, turmeric, pepper, cumin, coriander, red-chillies, garam-masalla, ginger, onions, all ground to a paste. Boil some ghee and add the meat. Allow it to simmer till the water evaporates. Now beat the contents of a few eggs with salt, powdered turmeric, pasted onion and ginger juice, dip each piece of meat into it, roll on powdered biscuit and fry in plenty of ghee.