Page:Indian Cookery and Confectionery.djvu/79

 and fry. If some pasted pulses of khesari are mixed instead of flour and thoroughly beaten, the cakes will swell and be very crisp.

with COCOA-NUT.

Break the stone of a ripe cocoa-nut and scrape out the kernel with a toothed iron grater. Grind them again into a paste. Add powdered turmeric, salt, a few entire black-cumin and aniseed. Mix thoroughly. Form cakes of the paste and fry.

with DAL.

Wash and keep some pulse of khesari, peas or grams under water for a few hours. Then grind the moistened pulse into a paste with red chillies and onions. Add entire aniseed, salt, and powdered turmeric. Beat well, form cakes of it and fry in plenty of oil.

with KANCHA-TIL.

Wash and keep them under water for a while. Grind into a paste. Add either powdered rice or flour or pulse-meal, and salt and entire aniseed. Beat thoroughly, form into cakes and fry. The black skin may be removed by drying them after they are moistened and then rubbing them with the hands. Then proceed as before with the husked sesames.

with ONIONS.

Make a paste of pulse-meal, salt and ground red chillies. Add some onions chopped into fine pieces and beat thoroughly. Form cakes and fry them in plenty of oil.