Page:Indian Cookery and Confectionery.djvu/97

Rh oil. Pieces of big fish and its head, entire or divided, preferably that of Rohit, Katla or Bhetki fish, are also to be fried and the head is to be broken in small fragments. Salt and powdered turmeric are to be smeared on the pieces before frying.

Wash fried moog-dal or chhola-dal and boil with water. Chhola-dal may be fried a little before boiling. Add cumin 1 tola, pepper 1 tola, turmeric 1 tola and salt 2 tolas, all powdered, for every seer of raw pulse when they are half-boiled. Then add the fried shrimps or pieces of fish or the broken head with the bones or both fish and head. Stir thoroughly. Then fry a few cassia leaves and red chillies with some ghee and pour these into the boiling dal. Boil till the dal is moderately thick. Add ghee and powdered garam-masalla, and stir before taking down. This is a very tasteful preparation.

Boil pieces of hilsa, chitol or any other big fish in water with a little powdered turmeric, and remove the bones. Add some besam or rice-flour, a little powdered turmeric, red chillies, ginger, salt and some minced onions, if desired, and beat thoroughly. Form cakes and drop them in boiling oil or ghee after the bubbles die out and the vapour arises. Fry till golden-brown.

Scale the shrimps and shred off the flesh portions. Grind them to a paste with some rice or husked grams