[Sca-cooks] Another not-Mughal Indian recipe

David Friedman ddfr at daviddfriedman.com
Sat Feb 6 13:05:42 PST 2010

You get edible camphor by trying lots of Indian 
grocery stores until you find one that carries it.

I don't think actual musk is available any more; 
I believe it comes from musk deer which are a 
protected species. I haven 't found a substitute, 
but it sounds as though Madhavi has.

>So...where do you get edible camphor and musk?  So far I've not been able to
>find either.
>On Sat, Feb 6, 2010 at 12:11 AM, <jimandandi at cox.net> wrote:
>>  Sakhran- Nimatnama, p.93
>>  Now the method for making sakhran has been written: take good mast, put
>>  ground potherbs into it, and strain it through a cloth. Add camphor, musk,
>>  cardamom, cloves and rosewater and prepare it with the perfume of flowers.
>>  When the flower perfume has been absorbed, throw away the flowers. Then cut
>>  up sections of the fruit of bananas very small and put them into it. Put the
>>  pulp of twelve bananas into the mast.
>>  My redaction:
>>  4 cups plain, full-fat yogurt (do not use low fat yogurt of any variety,
>>  only "cream top")
>>  2 cups fresh spinach
>>  8-10 fresh mint leaves
>>  1/4 c fresh dill
>>  8 fresh curry leaves
>>  a few leaves of fresh sorrel
>>  6 bruised cardamom pods
>>  4 whole cloves, bruised
>>  1/4 tsp edible musk
>>   1/4 tsp ground edible camphor
>>  1/4 tsp. rosewater
>>  2 firm yellow bananas
>>  Beat yogurt well. Take all fresh herbs and mince finely. Place potherbs in
>>  mortar and pound until it becomes a thick homogeneous paste. Add herb paste
>>  to yogurt and mix thoroughly. Line a large bowl with a piece of cheesecloth
>>  folded over several times or any kind of fine cloth. Dump yogurt and potherb
>>  mixture into cloth. Quickly gather the corners and edges and tie with a
>>  string. Hang the cloth over the sink for 3-4 hours.
>>  Take the yogurt down and dump into a bowl Add all spices and beat
>>  thoroughly. Chill mixture. Just before serving, add chopped banana and stir
>>  in, and add salt to taste.
>>  This is a surprisingly delicious relish, similar to a modern raita. I have
>>  never tried soaking flowers in the mixture to imbue it with their essence,
>>  as the flowers I know they would have used for this purpose I have not been
>>  able to find here.
>>  *winking at Cariadoc*
>>  Madhavi
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David Friedman

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