Page:Indian Cookery and Confectionery.djvu/78



with PALTA.

"Bara" is a general name for fried preparations in the form of small cakes. Make a paste of some moistened pulse of khesari nr peas with some palta leaves. Mix salt and beat. Form cakes of it and fry. They will taste very bitter if too many leaves are used. Alternatively, dip the leaves in a very thick solution of pulse-meal with salt and fry to crispness in plenty of oil. They are very tasteful to one suffering from loss of appetite.

with OL or MUN.

Peel and dry them in the sun for 2 or 3 days. Boil in water with a little lemon juice and grind them to a paste. Add powdered red chillies, aniseeds, salt and powdered rice or flour, beat thoroughly, form into cakes and fry.

with BRINJALS.

Boil a few tender brinjals in water or in rice, remove the stalks and peel. Mix with minced green chillies, onions, salt and rice-flour and beat. Form into cakes and fry in oil.

Drain off the water from the chhana by pressure. Mix powdered turmeric, salt and a little flour, form into cakes