The Indian Cookery Book
The Indian Cookery Book
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nnas per seer. Onion-seed, or /cullinga/ " 5 to 8 annas " Stick cinnamon, or /dalcheenee/ -+ Cardamoms, or /elachee/ | Mixed; prices range from Rs. Cloves, or /loung/ +- 3-14 to 4 per seer. Nutmeg, or /jyephall/ | Mace, or /jowttree/ -+
However high prices may range, one rupee-worth of mixed condiments, including hotspice, will suffice for a month's consumption for a party of from four to six adults, allowing for three curries per day, cutlets and made dishes included.
GRAVY CURRIES
The following directions for an every-day gravy chicken curry will apply equally to all ordinary meat gravy curries:--
16.--Chicken Curry
Take one chittack or two ounces of ghee, two breakfast-cupfuls of water, one teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful each of ground turmeric and chilies, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic.
To suit the taste of those who like it, half a teaspoonful of groun
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For 3o years, I have had and still have copy of this book.I have tried many of the recipes and generally speaking they are excellent.The beef vindaloo was quite different to anything that I have tried in either the UK or India,where I lived for 5 years.The marination in vinegar & spices, ensured the most tender meat.THe final outcome produced a very dry meat curry,with the cooked spices adhering to the cooked flesh.These meat morsels could be picked up in the fingers and eaten.The flavour of the final meat was both tender,tasteful and incredibly spicy and hot.This is most definitely the curry for lovers of hot and spicy curries, eaten with the appropriate Indian breads.
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