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[May. 22nd, 2008|01:56 am] |
Recipe for roast black rat from the kitchens of King Somesvara III, Chalukyan king, 1126 to 1138
The rats which are strong black, born in the fields and river banks are called maiga; these are fried in hot oil holding with the tail till the hair is removed; after washing with hot water, the stomach is cut and the inner parts are cooked with amla [sour mango] and salt; or the rat is kept on iron rods and fired on red hot coal, till outer skin is burnt or shrinks. When the rat is cooked well, salt, jeera [cumin] and sothi [a flour made from lentils] are sprinkled and relished.
/Lizzie Collingham. Curry: A Tale of Cooks and Conquerors/ |
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