Page:Indian Cookery and Confectionery.djvu/67

 boiled with ghee, or oil heated with .a few red chillies and cassia leaves. Add powdered garam-masalla and take down when no soup is left.

GHEE-CHAMPA.

Required:—Champa-note sak 1 seer, ghee 1 powa, garam-masalla tola, minced ginger 1 chhatak, coriander 1 tola, salt 1 tola, pepper  tola, a pinch of panch-foron. Method:—Dissolve salt in a tea-cup of water and boil the sak in it. Boil ghee in a pan with the minced ginger and parich-foron, and add into it the boiled sak and powdered coriander and pepper, and stir thoroughly for a few minutes till the sak are non-sticky. Add powdered garam-masalla and take down. Other saks also may be prepared in the same way.

MOCHA DALNA.

Chop one or two banana flowers into very fine pieces, boil them and drain off the water. Then mix powdered coriander, red chillies, pepper, cumin, turmeric and salt in adequate quantities with the boiled mass. Boil some ghee or oil with a few cassia leaves and a pinch of cumin, and add pieces of potatoes and a handful of moistened grams. Add the mocha when the potatoes are slightly browned, stir for a few minutes, and pour in water. When it boils add scraped out cocoanut kernel, browned broken bori, a little milk and sugar. Take down after adding powdered garam-masalla.