The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . ut theyoung tender leaves of the radish plant are usedinstead. While the onion is frying, parboil theleaves, drain them, and add them to the slicedradishes and onions. 67. Tomato Bujea. This is a fine bujea. One never cares formeat when this is served. Fry a large slicedonion and a mango pepper together until nicelybrowned. Remove from the pan and fry in thesame pan six sliced not too ripe should be dipped in batter and thenbreadcrumbs before frying. When tomatoes arenicely browned
The khaki kook book; a collection of a hundred cheap and practical recipes mostly from Hindustan . ut theyoung tender leaves of the radish plant are usedinstead. While the onion is frying, parboil theleaves, drain them, and add them to the slicedradishes and onions. 67. Tomato Bujea. This is a fine bujea. One never cares formeat when this is served. Fry a large slicedonion and a mango pepper together until nicelybrowned. Remove from the pan and fry in thesame pan six sliced not too ripe should be dipped in batter and thenbreadcrumbs before frying. When tomatoes arenicely browned add onions and peppers. Donot add any water to this bujea. Heat veryslowly until well blended. Eggplant, okra, pumpkin, string beans,cauliflower, in fact most any vegetable maybe cooked in this way. One general rule willsuffice: Fry the onions first in plenty of criscoor oil. If desired, fry also top of onions. Thenadd prepared vegetables and a little water. Inmost bujaes, peppers or pimentoes are slowly. Vegetables like eggplant hadbetter be soaked in weak salt water GRINDING WHEAT ©S^
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Keywords: ., bookcentury1900, bookdecade1910, bookidkhakikookboo, bookyear1917
