Page:Indian Cookery and Confectionery.djvu/89

 sized peas. Add ground red chillies, turmeric, pepper and cumin, and stir. Add water and salt after a time. Add potatoes and eggs on boiling. Add powdered garam-masalla and take down when no soup is left. Serve while hot. There are no fixed proportions of the ingredients.

HALUA or MOHON-BHOG with EGGS.

Brown 1 powa of middlings with powa of ghee and cool them a little. Then add the liquid contents of 8 ducks eggs beaten with 1 powa of sugar and very little saffron, and heat on mild charcoal fire. Add powdered garam-masalla and very little camphor when the mass is thick, and stir on till the desired thickness is reached, Egg-halua is now ready to be served.

KULIA with EGGS.

Required:—8 eggs, potatoes seer, onions 1 powa, peas, green or moistened,  powa, ghee or oil  powa, coriander, ginger and salt 1 tola each, turmeric, pepper and cumin  tola each, garam-masalla  tola, a few cassia leaves and red chillies.

Method:—Shell 8 hard-boiled eggs and cut in halves. Cut the potatoes in big pieces and the onions in small ones after peeling them. Brown the eggs and onions separately. Then brown potatoes and peas together, and add turmeric, coriander, pepper, cumin, ginger, red chillies and salt, all pasted together, with water. Add eggs and onions when the curry is half-boiled. Season it with ghee or oil with a few cassia leaves, red chillies 5