The Indian Cookery Book - - (readera ebook reader .txt) 📗

hours take it out of the boiler and hang it up

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