Page:Indian Cookery and Confectionery.djvu/100

76 mustard, salt and mustard oil in small quantities. Minced onions may be used if desired. Stuff them into a half- ripe cocoa-nut stone broken in two with the kernel inside and the water drained off. Close the two parts with a little flour paste and boil in water for an hour or more. When opened the mass will be found to be a round ball and completely mixed up with the cocoa-nut kernel. It is a delicious food.

Prepare a ball of cocoa-nut and shrimps as above, cut it in small cubes and fry in ghee or oil. Then brown some big pieces of potatoes and minced onions, and then add ground turmeric, coriander, pepper, cumin, ginger, salt and just enough water to cover the potatoes. On boiling add the fried pieces of cocoa-nut and shrimps. Season the curry with ghee boiled with a few cassia leaves and red chillies. Add powdered garam-masalla before taking down.

Prepare a ball of cocoa-nut and shrimps as before, cut it in rectangular pieces and brown them in ghee. Dip the browned pieces into liquid egg-contents beaten with salt, roll on bread crumbs and fry to crispness in ghee.

Brown some big pieces of potatoes and minced onions in ghee or oil, add turmeric, cumin, pepper, chillies