The Khaki Kook Book Part 5

53. Baby's Pesh-Pash.

This is the first solid food that babies of English or American parents in India are allowed.

Take about a quarter of a pound of lean mutton and cook until it is perfectly soft. Shred it finely and return to the broth. Cook a tablespoonful of rice in this broth and shredded mutton. Cook slowly and let every grain swell to its utmost. "Babies cry for it, and the doctors p.r.o.nounce it harmless." It is also very good for the convalescent.

54. Pullao.

Pullao is the most festive dish in India. It stands for all that roast turkey does in this country. At weddings, feasts, and holidays it is the chief dish. Among the Hindustani Christians it is the Christmas dinner.

Sometimes it is served with rivers of hot curry flowing over it, but often it is eaten without the curry. In India it is usually made with chicken, but any kind of meat does nicely.

For chicken pullao, take a good fat hen, not too old, cut up and stew until almost tender. Put a little bag of "mixed spices," such as are used in making pickles, on to cook with the fowl. While the fowl is cooking take about a pound of rice and fry it with a few sliced onions and a little b.u.t.ter or crisco. When the chicken is nearly done, add the fried rice and onions to the chicken and chicken broth. Put all in a rice boiler if you have it and cook slowly until the rice is done.

Retain the spices. If rice boiler is used there should be at least two inches of broth above the mixture. If you have no rice boiler, but must boil it on the stove, more broth will be required. In the latter case do not cook until it becomes soggy. Cook until the broth is absorbed, then steam.

While the rice is cooking fry a few more onions with a handful of almonds and raisins. When the pullao is ready to be served, pile on a platter, then strew thickly over the pullao the fried onions, almonds, and raisins. Last of all, sprinkle generously with cocoanut.

55. Beef or Mutton Pullao.

Very delicious pullao may be made from the cheapest cuts of beef and mutton. Get about two pounds of beef or mutton, cut in bits. Cook until it is very tender. Boil with this a little bag of mixed spices and two onions. Unless the meat has a good deal of fat, use crisco, or oil. Two cups of rice will be the right amount to use with two pounds of meat.

Use the same method that is used in making chicken pullao. Fresh cocoanut is always delicious strewn over pullao, and if curry is used with it, have cocoanut in the curry.

56. Spanish Rice.

Fry 3 onions, 6 tomatoes, 2 peppers or pimentos together. They must all be cut into small bits. In another pan fry a cup of rice in a very little oil or crisco. After the rice has browned a little, add the two together, turn into a rice boiler or steamer and cook until rice is tender. A half cupful of grated or diced cheese is an improvement to this dish. In case tomatoes are not in season, a can of tomatoes, or, better, a large-sized can of tomato soup will do nicely. In that case fry the onions and peppers and rice together. Then add the cheese and tomatoes.

57. Pea Pullao.

Take two cups of cold boiled rice, add to it two cups of freshly sh.e.l.led peas. Pour over the mixture a half cupful of milk or cream; add a tablespoonful of b.u.t.ter or crisco, and cook in a rice boiler or steamer until the peas are nicely done. A few bay leaves and black pepper grains are an improvement to this dish.

58. Cocoanut Rice.

Take a cup of rice, mix it into half a grated cocoanut. A ten-cent tin of Baker's cocoanut does very nicely if one doesn't care to prepare the fresh cocoanut. Boil the rice and cocoanut together, being sure to add to the water the cocoanut milk. There should be about three inches of liquid above the rice. Color the liquid yellow with a little turmeric; add salt, six cloves, two cardamon seeds, and twelve pepper berries.

Cook in a rice boiler or steamer until done.

59. Meat and Rice Hash.

A very nice way of making hash is to use rice instead of potatoes. Take cold meat and gravy and stew together with onion. When the onion is nearly done, add to the broth the rice. A quarter as much uncooked rice as there is meat is a good proportion. Cook all together until rice is thoroughly done. Be sure and have plenty of liquid to start with. This is much better than meat and potato hash.

60. Rice Cutlets.

Left-over pullao or kidgeri or meat and rice hash 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 of brown sugar in a tablespoonful of b.u.t.ter or crisco. Cook until the sugar melts and begins to bubble; then quickly add two cups of boiling water. Simmer over a slow fire, or, better still, in a rice boiler until rice is thoroughly cooked. It can hardly be cooked too much. Remove from the fire, pour over all a half ounce of rose water and stir well. Press in plates and sprinkle well with minced almonds, or any kind of nuts will do. Also add a few cardamon seeds. When cold, cut into squares and serve like fudge. This is a very satisfactory little sweetmeat when one wants a foreign dish.

It is easily prepared and very inexpensive.

[Ill.u.s.tration]

V.

Bujeas.

Bujeas are always made from vegetables. They are usually eaten with the native bread instead of rice. Here again the everlasting onion is in evidence, for bujeas are always fried with onions. They are made from any kind of vegetables or green tops of vegetables. Potato bujea is one of the most popular.

[Ill.u.s.tration: AN INDIAN PRINCE]

62. Potato Bujea.

To a pound of potatoes take two medium sized onions and one green mango pepper. If the pepper cannot be had, use the tops of onions and a little cayenne. Fry the onions, and when nicely browned add the potatoes and peppers. If potatoes are medium-sized, cut each potato in four pieces.

Add four tablespoonfuls of water and if hot food is liked, a good sprinkle of cayenne. If more water is needed, add a couple of tablespoonfuls more. Cook very slowly. Use plenty of oil or crisco in frying the onions. This is good with old potatoes, but is best with new ones. Tiny new potatoes are fine cooked in this way. They do not need to be sc.r.a.ped. Just washed thoroughly and cooked whole.

63. Banana Bujea.

Take half a dozen not too ripe bananas, cut them in pieces, and allow them to lie in weak salt water for a while. Slice two green mango peppers and half an inch of green ginger; also cut in tiny bits a clove of garlic. Brown a sliced onion in b.u.t.ter or crisco. Then add the bananas, peppers, etc. When the fruit softens stir in half a cup of cocoanut; any unsweetened kind will do. Cook a few minutes longer.

64. Summer Squash Bujea.

First peel the summer squash. Then cut in very thin slices. Fry an onion and sliced green pepper together; then add the summer squash. Add very little water. Simmer until done.

65. Cabbage Bujea.

Cabbage bujea is made just as other bujeas are, excepting it is usually acidulated. Sometimes fresh cocoanut is cooked with the cabbage and sometimes a little shredded salt fish is added.

66. Radish Bujea.

In India radishes are cooked just as other vegetables, and radish bujea is very popular. Peppers are not used in making this, but the young tender leaves of the radish plant are used instead. While the onion is frying, parboil the leaves, drain them, and add them to the sliced radishes and onions.

67. Tomato Bujea.