The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . ll togetheruntil rice is thoroughly done. Be sure and haveplenty of liquid to start with. This is muchbetter than meat and potato hash. 60. Rice Cutlets. Left-over pullao or kidgeri or meat and ricehash make fine cutlets. Mold, roll in crumbs,and fry in the usual way. 61. Fried Rice (Parsi). (A fine dish for a missionary tea.) Fry a cup of uncooked rice and a cup ofbrown sugar in a tablespoonful of butter orcrisco. Cook until the sugar melts and beginsto bubble; then quickly add two cups of boili
The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . ll togetheruntil rice is thoroughly done. Be sure and haveplenty of liquid to start with. This is muchbetter than meat and potato hash. 60. Rice Cutlets. Left-over pullao or kidgeri or meat and ricehash make fine cutlets. Mold, roll in crumbs,and fry in the usual way. 61. Fried Rice (Parsi). (A fine dish for a missionary tea.) Fry a cup of uncooked rice and a cup ofbrown sugar in a tablespoonful of butter orcrisco. Cook until the sugar melts and beginsto bubble; then quickly add two cups of boilingwater. Simmer over a slow fire, or, better still,in a rice boiler until rice is thoroughly can hardly be cooked too much. Removefrom the fire, pour over all a half ounce of rosewater and stir well. Press in plates and sprinklewell with minced almonds, or any kind of nutswill do. Also add a few cardamon seeds. When RICE. 53 cold, cut into squares and serve like is a very satisfactory little sweetmeat whenone wants a foreign dish. It is easily preparedand very V. Bujeas. Bujeas are always made from are usually eaten with the native breadinstead of rice. Here again the everlasting onion is in evidence,for bujeas are alwaysfried with are made fromany kind of vege-tables or green topsof vegetables. Po-tato bujea is one ofthe most popular. 62. Potato Bujea. To a pound of po-tatoes take two me-dium sized onions andone green mangopepper. If the peppercannot be had, useAM INDIAN PRfNCE the tops of onions and a little cayenne. Frythe onions, and when nicely browned add thepotatoes and peppers. If potatoes are medium-sized, cut each potato in four pieces. Add fourtablespoonfuls of water and if hot food is liked,a good sprinkle of cayenne. If more water is 54
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Keywords: ., bookcentury1900, bookdecade1910, bookidkhakikookboo, bookyear1917
