The Indian Cookery Book, - [classic books for 11 year olds txt] 📗
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immediately, until the day it is intended to be eaten, when it should
be boiled again for fully two hours, care being taken that the water
is boiling before the pudding is put into it. Then turn it out of the
towel, and serve up with brandy sauce.
212.—Bombay Pudding
Take two pounds or one seer of soojee, half roast it, then boil it in
water until it becomes very thick; butter a soup-plate or any other
dish of about the same depth; pour the boiled soojee into it; when it
has cooled and congealed, cut it into eight or more cakes; rub the
cakes over with the yolk of an egg, dredge with finely-sifted flour,
and fry in ghee until they acquire a rich brown colour. Arrange them
in a dish, and pour over them a thick syrup flavoured with
lemon-juice.
213.—Another Way
Make a good sweet custard and set it aside; rasp fine a cocoanut, and
fry it in a little butter with grated nutmeg; pour into it gradually a
wineglassful of brandy, stirring it all the time; have a pudding-dish
lined with a good puff paste; pour the fried cocoanut gradually into
the custard, stirring it well all the while; fill the pudding-dish
with the mixture, and bake it in a gentle oven for fifteen to twenty
minutes, or until the pudding is cooked.
214.—Cocoanut Rice Pudding
Soak a breakfastcupful of fine rice in water until quite soft; scoop
out the contents of a hard cocoanut; extract all the milk with a
little boiling-hot water, then boil the rice in it, sweeten it to
taste with some date jagree or treacle, and put in a few grains of
aniseed. Pour the mixture into a buttered pudding-dish and bake it
slightly.
215.—Indian Lemon Pudding
Take four chittacks or eight ounces of butter free of water, six
chittacks or twelve ounces of white sugar, twelve fresh eggs, four
wineglassfuls of lemon or lime juice, and four tablespoonfuls of
finely-grated bread-crumbs. Mix the butter and the sugar, add the
yolks of the eggs, then the lime-juice and bread-crumbs, and when the
oven is ready add the whites of the eggs well beaten up, put the whole
into a buttered pudding-dish, and bake it immediately.
216.—Marmalade Pudding
This pudding requires care in mixing the ingredients thoroughly
together, but it proves so excellent when eaten, either cold or hot,
that it fully repays the trouble of preparation. Shred six ounces of
fresh beef suet, and chop it up fine; mix it with two ounces of moist
sugar, a quarter of a pound of well-grated bread-crumbs, and then stir
in half a pint of new milk; when these are all mixed, add the
well-beaten yolks of three eggs, whisk all together for a quarter of
an hour, and set it to stand on a cold stone for an hour. Butter a
pudding-dish or mould thickly, place a layer of the above mixture in
it, then a layer of marmalade, another layer of mixture, and so on
alternately until the mixture is exhausted. For the above quantity
about one pound of marmalade will be required. Whisk the whites of the
eggs with a little loaf sugar and orange-flower water, place the froth
at the top of the pudding, and bake for an hour and a half in a
moderate oven.
217.—Custard Pudding
Mix with a pint of cream or milk six well-beaten eggs, two
tablespoonfuls of finely-sifted flour, half a small nutmeg grated, or
an equal quantity of pounded cinnamon, a tablespoonful of pounded loaf
sugar, and a little salt; put it into a cloth or buttered basin, that
will exactly hold it, and boil it for half an hour. Serve with wine
sauce.
218.—Macaroni
Take the yolks and white of two fresh eggs, and as much finely-sifted
flour (English or American preferable to country) as will make a good
dough of the consistency of dough for piecrusts without the addition
of any water; roll it out to its full extent on a large board to about
the thickness of an eight-anna piece; then cut it up into small
squares, diamonds, or circles, or into any shape or design you please,
which must be done quickly, as within an hour of its being rolled out
the pastry will harden. It may be used immediately, or in the winter
it may be kept good for a few days.
N.B.—If pipe macaroni be required, cut the macaroni in ribbons of the
required width, dredge some flour over it, and put it lengthways over
glass pipes, joining the two cut ends with the aid of a little raw
egg, and draw the pipes out as the pastry hardens round them. For pipe
macaroni, the pastry should be rolled finer.
219.—Tart and Pie Crusts of Soojee
To one seer and a quarter of soojee add half a seer of suet and a
teaspoonful of salt. Thoroughly clean the suet, remove all the skin
and other objectionable particles, chop, mince, and pound fine in a
mortar. Damp the soojee for half an hour before kneading it, then
knead it with the suet and a little of the yeast, recipe No. 283;
divide it into parts, dredge it with flour, and roll in layers; repeat
the operation two or three times, and the pastry when baked will be
light and flaky. Half a seer of flour will be required for dredging
and rolling.
220.—Chappatee or Hand-Bread
The native hand-bread is made simply of wheat-flour and water; the
addition of a little salt would be an improvement. Make a good dough
of flour and water, take a piece about the size of an egg, roll it out
to the circumference of a half-plate, and bake it over an iron or
earthen plate.
221.—Dalpooree
Prepare a dal chur churree, recipe No. 93; put it into a marble
mortar, and reduce it to a fine paste. Prepare an ordinary pie pastry;
take two pieces of the prepared dough, each of the size of a walnut;
shape them into two small bowls; take as much of the dal paste as will
make a ball the size of a walnut; put it into one of the bowls of
dough, and cover it over with the other bowl, and then roll out the
whole very carefully to the size of a dinner-plate, and fry in ghee of
a very light yellow colour. The lighter and thinner dalpoorees can be
made the better. They should be eaten hot.
222.—Dal Pittas
Prepare an ordinary piecrust, and the dal chur churree, recipe No.
93; roll out the pastry, cut into circles of the size of saucers, put
into them a tablespoonful of the dal, and close them; fry in ghee of a
light brown colour. They should be eaten hot.
223.—Prawn Doopiaja Pittas
The same as the above, enclosing in the pastry a tablespoonful of the
prawn doopiaja, recipe No. 69; fry in ghee.
224.—Prawn Doopiaja Loaf
Pare away very finely all the outer brown crust of the bread, without
injuring the inner crust; cut out of the top of the loaf a small
square sufficiently large to extract from within all the crumb,
leaving the shell complete; then fill the loaf up to the top either
with some prawn doopiaja minced, or with the prawn cofta curry, No.
37, and as much gravy as it will take; replace the square bit at the
top, bake it to a light brown, and serve up hot.
225.—Fowl Doopiaja Loaf
Is made in the same way as the prawn loaf, the difference being that
the shell of the bread is stuffed with either a fowl doopiaja, recipe
No. 23, or with the chicken cofta curry, recipe No. 34; all the bones
of the fowl will require to be removed before the bread is stuffed
with the curry.
226.—Falooree
Take of the finely-sifted flour of the chunna ka dal, which has been
previously parched, one seer; six large Patna onions finely sliced and
chopped; eight fresh green chilies sliced very fine; a tablespoonful
each of finely-chopped soa mattee, saug, and parsley; a
dessertspoonful of salt and a teaspoonful of finely-ground green
ginger. Put the seer of dal-flour into a large deep pan, and mix into
it all the above condiments; then keep adding to it water, very
gradually and in small quantities at a time, mixing it briskly the
whole while, until it is of a consistency that if poured on a plate
from a spoon it will incline to a pyramid, or if dropped into a glass
of water will not readily dissolve, but drop to the bottom en masse.
In this state the mixture will be ready to fry.
Take half a seer of the best mustard oil; put it into a deep
frying-pan with some fine slices of lemon-peel, and fry it or cook it
thoroughly; remove three-fourths of the cooked oil from the
frying-pan, and into the remainder, while boiling and bubbling, with a
tablespoon pour in the preparation in the shape of rocks, and allow to
brown, turning them over so that top and bottom may be of the same
colour. As the oil is being expended clear the pan of all particles
which may accumulate, pour in some more of the ready-cooked oil, and
continue to fry until all the mixture is fried. They should be eaten
hot.
227.—Cocoanut Pittas
Scrape finely a cocoanut, brown it with some jagree and a few grains
of the black cardamom seed, and set it aside; then prepare a pastry of
finely-sifted rice-flour (it must be kneaded with boiling-hot water,
and will not roll out); take as much as the size of a duck’s egg, and
press it out flat in the palm of your hand to the size of a large
saucer; put a tablespoonful of the fried cocoanut into it, and close
it up in a half-moon shape, with the help of a little water. Have a
wide-mouthed large earthen pot of boiling water; stretch and tie over
its mouth a napkin, and steam the pittas or cakes over them; they will
be ready in half an hour, and may be eaten hot or cold.
228.—Plantain Fritters
Prepare a batter of twelve ripe plantains, four tablespoonfuls of
finely-sifted flour, half a cupful of milk, sugar to taste, and
cardamom and caraway seeds, with a couple of eggs beaten up; mix the
whole well together, and make into small cakes by pouring a
tablespoonful at a time of the mixture into melted ghee; fry them on
both sides to a good brown colour, and serve up hot.
229.—Fried Plantains
Slice or divide very ripe plantains lengthways into two; brush them
slightly with the yolk of an egg; dredge with flour, and fry in melted
ghee. Serve up hot, sprinkled with crushed crystallized sugar.
230.—Bibinca Dosee, or Portuguese Cocoanut Pudding
Extract a cupful of milk from two cocoanuts, and set it aside. Make a
syrup of three-quarters of a pound of sugar; mix into the syrup half a
pound of rice-flour finely sifted, and the cocoanut milk, which boil
over a good fire, stirring the whole while until it thickens; pour it
into a buttered pudding-dish, and bake it of a rich light-brown
colour.
231.—Bole Comadree, or Portuguese Cocoanut Pudding with Jagree
Extract a cupful of milk from two cocoanuts, and set it aside. Make a
syrup of half a pound of sugar; mix into it half a pound of
finely-sifted rice-flour, and set aside; fry with the yolk of an egg
all the scrapings of the two cocoanuts, half a pound of jagree, and
some grains of aniseed; then mix the whole thoroughly together, and
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