Page:Indian Cookery and Confectionery.djvu/101

Rh coriander, all powdered, and salt and water. On boiling add the fried pieces called "Mayarani". Season the curry after a time with ghee boiled with a few cassia leaves and red chillies. Add ghee and powdered garam-masalla when the soup is thick and take down.

Take the flesh portions of some shrimps and the kernel of a ripe cocoa-nut in the proportion 2 to 1 respectively and grind them to a paste. Add some pasted onions, a little powdered turmeric, chillies, salt and besam or flour in a quantity such that when beaten the mass forms a very thick paste. Spread the mass on a flat dish making uniform thickness and cut it in squares. Fry the pieces in ghee.

Brown some big pieces of potatoes and patols or cauliflowers with oil and add water with powdered cumin, pepper, coriander, turmeric and salt. Add the fried pieces on boiling. Season the curry when it is fully boiled with some ghee boiled with a few cassia leaves and red chillies. Add ghee and powdered garam-masalla before finish. Keep a little thick soup

Smear some pieces of hilsa fish with adequate quantities of salt, mustard, turmeric, chillies, all powdered, and sufficient mustard oil. Stuff the stone of a half-ripe cocoa-nut breaking it in two and join the two parts watertight with a little paste of flour. Boil it for an hour. Then open it, take the lump out and serve.