File:Nimmatnama-i Nasiruddin-Shahi 283.jpg

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From Nimmatnama-i Nasiruddin-Shahi (the Book of Recipes) {{en|In this image cows are being milked and the text deals with both Kheer or milk pudding and Kheema or savoury mincemeat. The book advises that in order to get the sweetest milk for puddings, a well-marked cow should be selected and fed on sugar cane for weeks and her milk then utilised.

فارسی: نعمت‌نامه نصیرالدین‌شاهی کتابی است شامل دستورهای آشپزی به زبان فارسی که در سده شانزدهم میلادی در هند نوشته شده‌است. بخشی از متن این برگ: «نوعی دیگر: سنبوسهٔ غیاث‌شاهی: قیمهٔ خوب‌پخته با همچند آن پیاز، قیمه کرده، و زنجبیل خرد کرده و ربع آن و نیم تولچه سیر آس کرده همه یکجا بیامیزد و زعفران سه تولچه در گلاب آس کرده با قیمه بیامیزد و از میان شوربا بادنجان بیرون آرند و با قیمه یکجا کرده در سنبوسه پر کنند و در میان روغن برشته سازند خواه از نان تنک خشکه باشد یا از نان میده یا از خمیر خام؛ هر سه جنس سنبوسه بپزد، لذیذ باشد.»
Norsk nynorsk: Tekst og bilete om korleis ein skal laga søtsaken kheer ved å mjølka velfødde kyr.

Source: http://www.plantcultures.org:80/pccms/action/showItem;jsessionid=BBF516A87489D72D6602A096C996E22D?id=283

Artist: Unknown, c.1495-1505

Origin: Deccan, India


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current21:59, 2 March 2006Thumbnail for version as of 21:59, 2 March 2006768 × 543 (88 KB)Ranveig (talk | contribs)From ''Nimmatnama-i Nasiruddin-Shahi'' (the Book of Recipes) In this image cows are being milked and the text deals with both Kheer or milk pudding and Kheema or savoury mincemeat. The book advises that in order to get the sweetest milk for puddings, a w

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