Page:Indian Cookery and Confectionery.djvu/58

 browned pieces of onions and potatoes. After this add browned pieces of pistachios, almonds and raisins. The pasted kernel of a ripe cocoa-nut or its milk may be added now if desired. Add pepper, cumin, turmeric and some red chillies, all powdered, when the boiling is almost complete. Then heat the ghee with broken red chillies, seeds of cardamoms, pieces of cinnamon, entire cloves and cassia leaves. Add this to the khechuri when the smell evolves. Pour in the juice of the ginger just before taking the boiling pot off the fire. Stir continually after adding the spices.

In all the above preparations of khechuri both masur dal and moog-dal may be taken in equal proportions instead of simply moog-dal. Other pulses may be used if desired, but in general they are not used.

GHUGNI (Simple).

Required:—Entire grams seer, potato  seer, ghee 1 powa, poppy-seed  powa, garam-masalla  tola, pepper 1 tola, cumin 1 tola, coriander 1 tola, some red chillies, a ripe cocoa nut, ginger 1 chhatak, turmeric  tola, salt 1 tola, a pinch of aniseed, almonds and pistachios if desired.

Method:—Keep the grams under water for about 6 hours and then boil them in water till they are quite soft. Take the husks out that come out easily and drain off the water.

Heat the garam-masalla, pepper, cumin and coriander in a pot without ghee or oil for a few minutes and then