Page:Indian Cookery and Confectionery.djvu/63

 LAU-GHANTA.

Peel and chop a very tender pumpkin into fine pieces, and boil them with a little water. Now add suitable quantities of cumin, coriander, mustard and a little pepper, ginger and garam-masalla, all pasted together, with salt. Also add some milk with a little flour and sugar mixed in it, and stir the mass thoroughly. Heat a little ghee in a pan with a few cassia leaves in it and pour in the mass and boil. Browned broken bori may be added if desired. Take down when a little or no soup remains.

MOCHA-GHANTA.

It is a bit difficult and requires a little experience to prepare the mocha for cooking. Remove the sepals i. e. the cap-like covers of the undeveloped bunches of bananas as far as possible, other cap-like white substances at the end of each banana and the thin stick-like hard substances in the same position. Then chop the rest throwing away the extreme ends of the bananas and the central stem. When these things can no longer be separated chop the remaining solid white mass.

Chop one or two banana flowers into very fine pieces and keep them in water for a few hours. Then boil them in fresh water and drain the water off. Now add adequate quantities of salt, cumin, coriander, and a little pepper, ginger and turmeric, all pasted or powdered, plus a little milk, sugar and flour. Rub the mass thoroughly. Also mix. some browned bori broken in pieces. Season