Page:Indian Cookery and Confectionery.djvu/88

 with FLOWERS of GOURD.

Remove the stalks, placentas and sepals of the flowers dip them into the contents of eggs beaten with salt minced onions, ground turmeric and a little besan or rice-flour, and fry. Serve while hot and crisp.

with MUN LEAVES.

Cut very tender leaves of amrita mun in big squares, and boil in water. Then dip them into a thick solution of besan beaten with salt, powdered red chillies and turmeric, and fry in ghee or oil. Again dip them into contents of eggs beaten with salt and ground turmeric and fry.

Kulia, as will be described later, may be prepared with these and potatoes.

with PATOL.

Dip skinned patois into liquid egg-contents beaten with powdered turmeric, ginger-juice and salt, roll on powdered bread or biscuits and fry in ghee. Thin slices, of peeled potatoes may be fried in the same way.

GHUGNI.

Shell some hard-boiled eggs and cut in small pieces. Also cut some potatoes in small pieces. Smear powdered turmeric and salt with them separately. Brown the potatoes fully and the eggs slightly in ghee. Again boil ghee with a few red chillies and add fully moistened big