varying ingredlents, both vege' tarian and non-vegetarian, ate even today marvelsof the culin' ery art.

The Holkarsof Indore occuPied a very high position amongst the princely rulers of Central India and the exquisitefood serv' What rs today the state of ed in their palace has alwaYs Madhya Pradeshwas known for- been the envy not onlY of the merly as Malwa, in the days of neighbouring statesbut of the viand as Cen- sitors who came from far-off the greatpoet Kalidas tral lndia in the daysof the Bri- countries. tish. Though composedof severHere are some of the exotic al princely states,this region of reclpes that used to be cooked Central India had its own entity. in the royal kitchensof the Hol' It has a beautiful exhilarating kar maharaias. climate. The Malwa nights are FROMMADHYA even written about and praised RECIPES by poets and writers. As rigards PRADESH Its people, it has been and still OR YESURA remainsa diversityin unity. The BARBAT unity is one of tradition. CHICKEN

4 lhrerdt macc A plece tunneric f0 40 r/z ro

?.'trp.- li-..l-i"-,n ln ccedc

cm. codander secdr Ear. dty red chlllht lso. esefoetide gir. cach befr+ rlcc and gnm del 35 gm. relt % k9 oil Some frech corlander lelvcr, chopped Heat bajra, rlce and dal sePar' ately ln a flat frying Pan with' out using any oil. Pound them together to .a flne Powder. Mix the powder in three cuPs of water and keep aside. Grate the coconut.ChoP the onions.and divide into three Portions. Clean the chicken,cut into Ple. ces and wash. Grind coriander

stone with e cupful of hd water and mix this water in lfic paste. Pour this in the delcrfii In which chicken is cooking Pound peppercorns, cloves, citlcassiaflqwer namon, cardamoms, mace, black cummin seedstoge' ther till powderedfinelY. When the chicken is cooked to heat the the desired tenderness, remalningoil in a small dekchl and season it with baY leaves. Put In the powdered sPicesand quickly pour over the cooked chicken. Cover the dekchi and let it be oh low flre for another flve minutes. Transferthe contentsof- the dek' chi to a nice servingdish, gaml' sh with chopped corlanderand serve sizzling hot with either Indorl wadasor baira rice.

ERTINE STYLE MRHRRRJR

of The princelystates Centrallndia with their and large headcooks kitchenstaff revelledin the royal menus of an almostforgottenera. Today,Madhya?radesh . cultuie and dooking retains fragments the of its kingly past Malini Bisen
of With the Independence our country the princely traditlon of the Maharajas has died out. Their 'Mudpak-Khanas', the kitchens wherein bustled the expert headcookwith a large numengagedin the ber of'assistants elaboratepreparaiions of royal menus,the aroma of which filled the palaces,. belongsto an almost forgotten era.

NAVRATNAPATTIES
1 kg. cooked potatoel th kg mlncemert l7r tbep.tur del r $s-p. noong drl I cup green Pcar,rhellcd I :-*mngc 1/t cup fruch pongnnait sccds l2 cilhewnutr elmondr

.;'ii;l

In this disheitherchicken or rnutton is used but usually mutton.The practice was tb prepane on the last day of it Navaratra when a whole lam'bwas offered to the family deity,whetherto Khandoba or Durga. Then Barbat, preparedfrom the rneat of freshly-cut lamb,wasselved Some dishes had been sim- to the maharaja.
'l kg. chlclcn % kg onionr 40 gm. garllc 40 gm. ginger 60 gm. dry coconut 'lO peppercoms
tl clove

mering in those kitchens since the early morning hours when the cook had lighted the first fire, offering it as alwaysa little ghee and worshippingthe flame that consumedit. This is a ritual observedin many Hindu homes every day for the hearth and fire are regardedas sacredand holy. But the exotic dishes, lnnovated bv the expert cooks by the blending of condiments with

3 '3 2 I

sticks clnnamon white cardamomr bay leaves cassia flower

seedsand half of each of the garlic and ginger along with the Rub this turr4eric piece. grotnrd paste to the chicken Piece*-..Let".tNle chiken pieces marinate for an hour or so. In a heavy-bottomed,wide dekehl; pour half of the oll. When hot, seasonwith asafoetidaand put In the'thiid portion of the chopped onions. liry the onlons to a dafk'brown and Put in the marinatedchicken pieces.' Add salt and cover the dekchi. Let it simmer.gr.lowfire till the chicken piedes are half cooked. Pour the mi{ture of bajra, rice and dal. Stir Chd let it cook. Fry separatelylq, oll the remaln-onions, grated coing chopped conut, red chillfs, iemainlng ginger and gadic. Grind these to a very fine paste. Take it the grinding stoir"e wash the

f-inch piece glnger 20 cloves garllc, llaked 2 green chllliec 3 red dry chillier 3 stlcks clnnamon 4 cloveg black peppercoril I Some mint leavec Vz tbsp. dry corlander reedr 1 tsp cummin reedr ?rA cp. ralt I trp. pepper Ghee rs required Wash the minced meat and put in a dekchi. Place the d\chl on fire. Heat the dals, separCPly in a flat frying pan and put lir the meat. Chop the green chil. lies and add atong with one and a half teaspoonssalt and shelled green peas. Cover th; dekchl fitt and tet it cook on medium, titl the meat is half cooked.Put ' Conllnued on piSc $

THEIEAFMOTIF
Cootlnued frcm page 58

tava or griddle. Spread a spoonful of the mixture.Add a little til cook with oil. When one side is done turn Cut the vegetables-and over and fry the other side. Pes- three cups of water, salt and rattu is eaten ln many homes turmeric till well done and alwith upma and ginger chutney. most mashed.Add the pounded masalas. Soak tamarind in one cup of water and extract the juice. Add this to vegetables and PULISU cook for some time more working In some of the vegetables 100 gnt. red pqnpkln into the gravy. Heat a table1ll0 gm. vegetable marrow spoon of oil and fry the must(doodhl) ard, udad dal, fenugreek,asafoel(xl gm. rweet potatoe3 tida and curry leavesand add to gm. brlnfalr 100 pulisu as seasoning. 2 drumstlclr Frerh cashew frult, when In relton AVAKKAI PICKTE I tcp. turmerlc Srlt to trrle 2t rntngoes, well natured rnd ROAST AND POUND: 30ut I trp.corlander reedr I kg. murhrd 2 tbcp. chennr dal t t& flne red chllll powdcr 1 top. ricc 800 gm. coarse kltchen ralt V2 irp. methl reedr (fenugreek) 100 gm. fenugreek(methi) reedr 1/t tsp. hlng (asafoetlda) Gingelly (tll) oll { red chillles , Vt trp. nurtard Cut the mangoesinto pieces FORTHE SEASONING: through the seed and wipe with r |brp. oll a clean cloth without washing.

t tsp. murtard I tsp. udad dal Gp. fenugreek I A pirch asafoetlda ferv curry leaves llme.slzed ball tenarlnd I

Dry the mustard and remove as much of the outer black skin as possible. Dry the salt and powder finely. Mix the mustard and chilli powder with the salt adding oil till the mixture holds shape like a laddoo. Now place the mixture with the cut mangoes a stone in iar and let it remain till the water starts to come out. Check to see that there is adequate in oil the jar, this should stand at least three to four inches over the mangoes.Add the whole fenugreek seeds and keep foi a few davs before using. The oil is addedfresh and never heated. lf the quantity of chillies is felt to be too much reduce lt, taking care to see that at all times equal quantities of chillies and mustard are added.

I tsp. turmerle 15 green chllllcr, rllt wice I cup rice flour

hngl|r

FOR THE SEASONING: 1 tbrp. oll, I tsp. mustard It tsp. fenugreek A pinch asefoetidr 2-3 red chilllcr Curry leavec Cut the vegetablesand cook In a large vesselwith salt, turmerlc and four cups qf water. Extract juice from the tamarind after soakingin a cup of water and add to the cooked vegetables; add the green chillies and the jaggery also. Let the mixture cook well. When the vegetables are ready, mix the rice flour in a cup of water add to the vegetablesand stir. When the flour has cooked, remove from heat and season.

DHAPALAM

This dish is madeon festive Heat oil. Add mustard,fenugreek asafoetida, red chillies and occasions.
k& vegetabler (red pump kin, brlnjrlo, drumrtlckr, rpinech, bhendl, yem) 23 gm. feggery 25 gn. temarind ii'' Srlt io trcte 1 when fried pou; over the dhapalam. lf green coriander is ^Svlilable this too may be added

to thedish "t

o"ul:'.;:

ln"

,.

middle of the ball and stuff lt

Make into oblong shapes.Thus eggs in an{ boil for eight minmake all the pattiesand roll each utes. Rinsethe 6ggs in cold wa'Contlnued from page 55 oi them in breadcrumbsand ter. Shell and leep aside. fry gently over medlum heat, to Cook the green peas in boiling in one and a half tablespoons of a golden colour. Servehot. water, wlth a pinch of soda-bighee. Cover the dekchi again carb. Dtilh" ln a colander and and let it cook till the meat ls add to the previously prepared tender. Removethe lid and fry ANDE-KA'ACHAR curds. Ffeatthe oil in a kerahl nicely. and pul[t fenugreek seeds, cumRemove the membranefrom the I level cup thlck curdr min seeds,green chillies, flaked orange,shredand put in the mi- I etgs garlic and lastly the asafoetida. nce when it is being fried. Grind I cup treen peu, rhelled Immediateypour over the, curds ginger, garlic,red chillies,cinna- 1 tbep. lime fuice in the{e'rving bowl. Fokfu the mon, cloves, peppercorns, po- !, tr;p.chilll powder boiled -gggsin the curd mixfure. megranate seeds, cummin and r/+ tsp. turmerlc Leaveto marinatefor an houlor coriander seeds. Add this 1 tsp. salt two and-serveat room temperground pasteatong with the wa- 1 tsp. coriander, choppcd ature. *. ter, taken out after washingthe t/t |a,p.asafoetida grinding stone. Blanchethe al- 4 large cloves grrllc, flekcd monds. Cut the almonds and 3 green chillies BHUTTEKA KEES cashewnuts into thin slivers.Put Vi tsp. cummln seedr these in the above mixture at % tsp. fenugreek seedr 6 to 0 big-sized cobg of corn to the last stage of frying. When % ctp oll make abfrt 3 level cupr, the mixture is al,most dry, remove from fire. Chop the mint In a nice setving bowl, put in leavesand spinkle over.the mix- the thick curds, salt, chopped 1 tsp. cummid'seedr coriander, lure. turmericand chilli po- 6 peppercoms,pormded wder. Pour the lime juice and 3 or 4 green chilller , Peelthe potatoes and mashthem along with pepper and a teas- beat until very smooth.Set aside 2 tsp. suga? poon salt. Apply a little ghee to close to the stove for at least 1 tsp. s.lt three hours before serving, t/r hesh coconut, grr$d the palmsand shapepotato into balls. Make a depression the Slit the green chillies and re- 7r cup milk In

EATINGMAHAMIA STYLE with cams of the mince mixture. of water to a rollhg boil, slip the

move the seeds.Bring four cups

fulce of I llnc 3 cury leavcr 3 rrp. oll I trp. ghee hoppci corlad'lir"!Ur gemlrh Grate the corn.and rpour in the milk. Add salt, pounded peppercorn and mix, Chop the.green chilliesfinely. Place a heavy-bottomed dekchi on medium fire. When hot, season it with mustard and . cum: min seeds.When the mustard seedsbegin to splutter, add the gecn chillies and curry leaves. lf desiredto have yellowishcolour a little turmericmay be added. Put in the grated corn, mixed with other ingredients and milk. Stir for a while, lower the fire, cover the dekchi and let it cook. Remove the lid and put in the grated coconut, sugar and lime juice. Stir, add ghee and cover the dekchi for a few minutes. Transfer to an attractive servingdish. Garnishwith chopped coriander.Serve hot as a snackwith afternoon tea or sene with parathasduring lunch or dinner.