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The Indian Cookery Book: Illustrated (1900).Rice is used in a variety of forms: it is boiled, made into kitcheer- ee, pellow. "Boiled Rice: Wash half a pound or a coonkeeful of rice, and put it to boil in a large quantity of water, over a brisk fire. Immediately the rice begins to boil, the water will bubble up to the surface of the pot and overflow, carrying away quantities of scum and impurities. The cover of the pot should now be kept partially open, and the rice stirred to prevent an entire overflow of the water. On the subsiding of the water or the bubbling...
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THE INDIAN COOKERY BOOK
PUBLISHED BY THACKER, SPINK & CO., CALCUTTA
RICE OR CHOWL1.--Boiled Rice2.--Rice Conjee3.--Rice Kheer4.--Pish-PashKITCHEEREES5.--Bhoonee Kitcheeree6.--Bhoonee Kitcheeree of the Mussoor or Red Dal is made according to recipe No. 5.7.--Bhoonee Kitcheeree of the Moong or Small-grain Yellow Dal is made according to recipe No. 5.8.--Bhoonee Kitcheeree of the Gram or Chunna Dal9.--Bhoonee Kitcheeree of Green Peas10.--Jurrud or Yellow-tinted Kitcheeree11.--Geela KitcheereePELLOW OR POOLOO12.--Chicken Pellow13.--Beef, Mutton, or Kid Pellow14.--Prawn Pellow15.--Lobster or Fish PellowCURRIESGRAVY CURRIES16.--Chicken Curry17.--Kid Curry18.--Veal Curry19.--Mutton Curry20.--Beef Curry21.--Green Duck Curry22.--Young Pigeon CurryDOOPIAJAS23.--Chicken Doopiaja24.--Kid Doopiaja25.--Veal Doopiaja26.--Mutton Doopiaja27.--Beef Doopiaja28.--Duck Doopiaja29.--Doopiaja of Pigeons30.--Cold Boiled Pork Doopiaja31.--Udder Doopiaja32.--Udder and Beef DoopiajaFORCEMEAT BALL CURRIES, OR COFTA-KA-CARREE33.--Beef Forcemeat Ball Curry34.--Chicken Forcemeat Ball Curry35.--Mutton Forcemeat Ball Curry36.--Ball Curry of Liver and Udder37.--Prawn Cofta Curry38.--Lobster Cofta Curry39.--Crab Cofta Curry40.--Fish Cofta CurryCOUNTRY CAPTAIN41.--Chicken Country Captain42.--Kid Country Captain43.--Veal Country Captain44.--Jhal FrezeeHINDOOSTANEE CURRIES45.--Seik Kawab46.--Tick-keeah KawabHUSSANEE CURRIES, OR CURRIES ON STICK47.--Hussanee Beef Curry48.--Hussanee Mutton Curry49.--Hussanee Veal Curry50.--Hussanee Curry of Udder and LiverKURMA OR QUOREMA CURRY51.--Quorema Curry, Plain52.--Kid Quorema53.--Fowl QuoremaMALAY CURRIES54.--Cocoanut Milk55.--Chicken Malay Gravy Curry with White Pumpkin or Cucumber56.--Prawn Malay Gravy Curry with White Pumpkin or Cucumber57.--Chicken Malay Gravy Curry with Pulwal58.--Prawn Malay Gravy Curry with Pulwal59.--Chicken Malay Doopiaja60.--Prawn Malay DoopiajaPORTUGUESE CURRY (VINDALOO OR BINDALOO)61.--Beef Vindaloo62.--Pork Vindaloo63.--Duck Vindaloo64.--Pickled Vindaloo65.--Curry PasteMADRAS MULLIGATAWNY CURRY66.--Gravy Fish Curries67.--Hilsa Fish Gravy Curry68.--Beckty Fish Gravy Curry69.--Prawn Doopiaja70.--Sliced Hilsa Fish Fried in Curry Condiments71.--Sliced Beckty Fish Fried in Curry Condiments72.--Egg Curry73.--Egg Curry with Green Peas74.--Egg Curry, with Chunna Ka DalCHAHKEES75.--Seam, Potato, and Peas Chahkee76.--Pulwal, Potatoes, and Torrie77.--Red Pumpkin and Tamarind78.--White Pumpkin and Tamarind79.--White Pumpkin, Plain, Cut Small80.--Tomato with Tamarind81.--Tomato, PlainSAUG CURRIES82.--Red Saug and Omra83.--Red Saug, Omra, and Shrimps84.--Red Saug and Prawns85.--Green Saug with Prawns86.--Danta Curry with Shrimps87.--Khuttah Carree, or Acid Vegetable CurryBHAHJEES88.--Bringal Bhahjee89.--Pulwal BhahjeeDAL OR PEAS CURRIES90.--Moong Dal91.--Mussoor or Red Dal92.--Mussoor Dal with Amchoor or with Tamarind93.--Mussoor Dal Chur Churree94.--Dal FoolareeBURTAS OR MASHES95.--Potato Burta96.--Brinjal Burta97.--Dry Fish Burta98.--Red Herring Burta99.--Cold Corned-Beef Burta100.--Cold Tongue Burta101.--Cold Ham Burta102.--Green Mango Burta103.--Tomato BurtaSOUPS104.--Shin of Beef Soup105.--Shin of Beef Soup, with Forcemeat and Egg Balls106.--Vermicelli Soup107.--Macaroni Soup108.--Mulligatawny Soup109.--Another Way110.--Delicious Curry Soup111.--Bright Onion Soup112.--Bridal Soup, or Soup Elegant113.--Soup RoyalFISH114.--Fish Mooloo115.--Another Way116.--Another Way117.--Prawn Cutlet118.--Crabs in Shell119.--Tamarind Fish120.--Smoked Fish121.--Dried Prawns122.--Prawn PowderJOINTS, MADE DISHES, ETC.123.--Corned Round of Beef124.--Beef a la Mode125.--Le Fricandeau de Veau126.--Hunter's Beef, or Spiced Beef127.--Collared Brisket128.--Spiced Collared Brisket129.--Pigeons with Petit Pois130.--Ducks with Green Olives131.--Kidney Stew132.--French Mutton Chops133.--Mutton Stew134.--Mutton Brains and Love Apples135.--Kid Roasted Whole136.--Potato Pie137.--Minced Veal Potato Pie138.--Beef Steak and Pigeon Pie139.--Veal Pie140.--Macaroni Pie141.--Alderman's Mock Turtle Pie142.--Sauce for Alderman's Mock Turtle Pie143.--Friar Tuck's Mock Venison Pastry Pie144.--Sauce for Friar Tuck's Mock Venison Pastry Pie145.--Leg of Mutton Dumpling146.--Sausage Rolls147.--Dumpode Goose (Indian Way)148.--Dumpode Duck (Eastern Way)149.--Fowl a la Cardinal, or Dumpode Capon or Fowl150.--Brisket of Beef Trambland151.--Mutton Trambland152.--Bubble and Squeak153.--To Stew a Fillet of Veal154.--Veal Cutlets155.--Kidney Toasts156.--Rolled Mutton157.--Haggis158.--To Boil Marrow-bones159.--Beef or Mutton Baked with Potatoes160.--Olive Royals161.--To Boil Ox-Cheek162.--To Stew Ox-Cheek163.--Dressed Ox-Cheek164.--Potted Ox-Cheek165.--Breasts of Mutton a la Ste. Menoult166.--To Cure Mutton Ham167.--Meat or Birds in Jelly168.--Pigeons in Savoury JellyVEGETABLES169.--To Boil Potatoes170.--Another Way171.--To Broil Boiled Potatoes172.--To Brown Potatoes under Meat while Roasting173.--Potato Ribbons174.--To Boil Turnips175.--To Dress Young Turnips176.--To Boil Spinach177.--Another Way178.--To Boil Cauliflowers179.--To Boil French Beans180.--To Boil Asparagus181.--Asparagus a la Francais182.--To Boil Brocoli183.--To Boil Artichokes184.--To Boil Young Green Cabbages185.--To Stew Cucumbers186.--Another Way187.--To Stew Mushrooms188.--Another Way189.--To Roast Onions190.--Onions, Plain Boiled191.--To Boil Carrots192.--Carrots, Flemish Way193.--Green Peas Stewed194.--To Boil Green Peas195.--To Stew Young Peas and Lettuce196.--Peas for a Second-course Dish, a la Francais197.--To Steam Peas198.--Vegetable MashPASTRY, PUDDINGS, SWEETMEATS, ETC.199.--Pastry for Pies and Tarts200.--Pastry for Friar Tuck's Mock Venison Pastry Pie201.--Custard202.--Orange Custard203.--Chocolate Custard204.--Almond Custard205.--Princess Royal Custard206.--Rose-bloom Custard207.--Blanc Mange208.--Another Way209.--Rice Blanc Mange210.--Corn-flour Blanc Mange211.--Christmas Plum Pudding (Indian Way)212.--Bombay Pudding213.--Another Way214.--Cocoanut Rice Pudding215.--Indian Lemon Pudding216.--Marmalade Pudding217.--Custard Pudding218.--Macaroni219.--Tart and Pie Crusts of Soojee220.--Chappatee or Hand-Bread221.--Dalpooree222.--Dal Pittas223.--Prawn Doopiaja Pittas224.--Prawn Doopiaja Loaf225.--Fowl Doopiaja Loaf226.--Falooree227.--Cocoanut Pittas228.--Plantain Fritters229.--Fried Plantains230.--Bibinca Dosee, or Portuguese Cocoanut Pudding231.--Bole Comadree, or Portuguese Cocoanut Pudding with Jagree232.--Goolgoola, or Fritters233.--Another Way (as usually served on the tea-table)234.--Cajure235.--Hulluah236.--Another Way237.--A Two-pound or One-seer Plum Cake238.--Swiss Cakes239.--Queen Cakes240.--Shrewsbury Cakes241.--Another Way242.--Shortbread243.--Scotch Shortbread244.--Another Way245.--Gingerbread Nuts246.--Another Way247.--Ginger Cakes248.--Gingerbread Spiced249.--American Gingerbread250.--Rich Gingerbread Cakes251.--Indian Gingerbread252.--Oatmeal Gingerbread253.--Excellent Cheesecakes, known at Richmond as "Maids of Honour"254.--Cocoanut Cheesecakes255.--Buns256.--Rout Cakes257.--French Pancakes258.--Common Pancakes259.--Indian Pancakes260.--Pink Pancakes261.--Mango Fool262.--Another Way263.--Pink Mango Fool264.--Vanilla Drops265.--Mincemeat266.--Another Way267.--Ornaments for Custards or Creams268.--Colouring for Jellies, Creams, Ices, and Cakes269.--Colouring Mixtures270.--Frost or Icing for Cakes271.--Another Way272.--Coloured Icings273.--Fine Icing for Tarts and Puffs274.--Raspberry Iced Cream275.--Apricot Iced Cream276.--Mille Fruit Iced Cream277.--Orange-water Iced278.--Juice of Fruit Iced279.--Orange Iced Cream280.--Bael Sherbet281.--Mallie, or Cream as prepared by the Natives282.--Tyre or Dhye283.--Yeast284.--Another WayGARNISHES, SAUCES, STUFFINGS, ETC., FOR FISH, ROAST AND BOILED MEATS, MADE DISHES, PUDDINGS, ETC.285.--Casserole of Potatoes286.--Rissoles or Croquets287.--Fricandellans288.--Forcemeat289.--Forcemeat balls290.--Another Way291.--Forcemeat Onions292.--Forcemeat for Fish293.--Egg Balls294.--Brain Cakes295.--Another Way296.--Sauce for Salads297.--Sauce for Lobster Salad298.--Excellent Fish Sauce299.--Sauce for Boiled Mutton or Boiled Brisket of Beef300.--Fresh Tomato Gravy Sauce for Made Dishes301.--Tapp Sauce Gravy for Made Dishes302.--Sauce for Cucumber Salad303.--Parsley Sauce304.--Onion Sauce305.--White Onion Sauce306.--Brown Onion Sauce for Gravy307.--Sauce for Boiled Beef308.--Sauce for any kind of Meat309.--Lobster Sauce310.--Oyster Sauce311.--Sauce for Roast Beef312.--To make a Quart Bottle of Fish or Meat Sauce313.--Pink Sauce for Fish314.--Bread Sauce315.--Apple Sauce316.--Egg Sauce317.--Shrimp Sauce318.--Mint Sauce319.--Pudding Sauce320.--Parsley and Butter321.--Melted Butter322.--French Melted Butter323.--Stuffing for Hare or Kid324.--Stuffing peculiar for Fowls only325.--Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck326.--Stuffing for Boiled Turkey, Goose, or Duck327.--Stuffing for Roast Duck328.--Stuffing for Roast Turkey or Goose329.--Jelly for Cooked Birds, Meats, or Made DishesINDIAN PICKLES, CHUTNEES, SAUCES, ETC.330.--Love-apple or Tomato Sauce331.--Tomato or Love-apple Chutnee332.--Tapp Sauce333.--Sweet Chutnee334.--Another Way335.--Sweet Mango Chutnee336.--Hot Sweet Mango Chutnee337.--Tamarind Chutnee338.--Cussoondee339.--Mango Amchoor340.--Pickled Cabbage341.--Red Cabbage Pickle342.--Red Cauliflower Pickle343.--Patna or Bombay Onion Pickle344.--Mangoes Pickled Whole345.--Sweet Mango Pickle346.--Long Plum Pickle347.--Sweet Long Plum Pickle348.--Round Plum Pickle349.--Round Plum Pickle with Mustard Oil350.--Dry Fruit Pickle351.--Green Mint Vinegar352.--Another Way353.--Horseradish Vinegar354.--Chili Vinegar355.--Essence of Chilies356.--To Preserve Lime-juice357.--To Purify Lime-juice358.--Green Mint-juice359.--Green Ginger-juice360.--Juice of Onions and Garlic361.--MustardINDIAN PRESERVES, JAMS, JELLIES, AND MARMALADES362.--To Detect Adulteration of Sugar363.--White Syrup364.--Brown Syrup365.--To Clarify Sugar366.--Capillaire367.--Ceylon Moss, Seaweed, and Iceland Moss Preserves368.--Guava Jelly369.--Guava Cheese370.--Mango Jelly371.--Mango Marmalade372.--Green Mango Preserve373.--Another Way374.--Pine-apple Preserve375.--Another Way376.--Peach Preserve377.--Another Way378.--Pulwal Preserve379.--Another Way380.--Candied Pulwal381.--Tipparee (commonly called Gooseberry) Preserve382.--Tipparee Jelly383.--Tipparee Cheese or Marmalade384.--To Preserve Tamarinds385.--Bael Preserve386.--Bael Jam387.--Candied Bael388.--Orange Jelly389.--Damson Cheese390.--Apricot Cheese391.--Orange Marmalade392.--Another Way393.--Indian Way of Making Calf's-Foot JellyHOME-MADE LIQUEURS394.--Cream of Citron395.--Cream of Cloves396.--Cream of Noyau397.--Pink Noyau398.--Cream of Aniseed399.--Cream of Cinnamon400.--Rose Cream401.--Cream of Mint402.--Cream of Vanilla403.--Golden Wasser or Dantzic Brandy404.--Curacao405.--Punch a la Romain406.--Mint Beer407.--Another Way408.--Ginger Beer409.--"The Commander-in-Chief"410.--Regent Punch411.--Milk Punch412.--Another Way413.--Ginger Pop414.--Imperial Pop415.--Negus416.--Flash417.--Sherry Cobbler418.--Apricot Effervescing Drink419.--Mint Julep420.--Orangeade421.--Orgeat422.--Poor Man's Champagne423.--Royal Lemonade424.--Summer Beverage425.--Lemon Barley-waterMEDICINAL AND OTHER RECIPES426.--Barley-water for the Sick Chamber427.--To Cure the Sting of a Wasp428.--To Cure Deafness from Deficient Secretion of Wax429.--Cure for Cramp in the Legs430.--Emetic Draught431.--Another Recipe432.--Another Recipe433.--Cure for Tic-doloreux or Neuralgia434.--To Cure Hiccough or Hiccup435.--Cure for Colds436.--Mixture for Recent Coughs437.--Emulsion for Recent Coughs438.--Emulsion for Old Coughs439.--Cure for Hooping-cough440.--Roche's Embrocation for Hooping-cough441.--Valuable Lotion for Hooping-cough, &c.442.--Warm Plaster443.--Gargle for Irritation and Inflammation in the Throat444.--Another Recipe445.--A Good Gargle for Sore Throats446.--Excellent Domestic Gargle447.--Remedy for Sprains448.--Another Recipe449.--Embrocation for Sprains and Bruises450.--Another Recipe451.--Lime Liniment for Burns, Scalds, &c.452.--Spermaceti Ointment for Dressing Blisters453.--To Prevent Galling in Persons confined to their Beds454.--Anodyne Fomentation455.--Common Fomentation456.--Nitric Acid Lotion457.--Cure for Bowel Complaint458.--Another Recipe459.--Compound Infusion of Senna460.--Warm Purgative Tincture461.--Tonic Aperient Mixture462.--Mild Aperient Pills463.--Digestive Aperient Pills464.--Worm Powder465.--Infallible Cure for Tapeworm466.--Cure for Ringworm467.--Quinine Draught468.--Seidlitz Powders469.--Ginger-beer Powders470.--Lemonade PowdersPERFUMERY, COSMETICS, AND DENTIFRICE471.--Indian Mode of Preparing Perfumed Oils472.--Remedy for Scurf in the Head473.--Imitative Bears' Grease474.--Hair Grease475.--Pomatum476.--Another Recipe477.--Pomade for Hair that is Falling off478.--Pomade Divine479.--Another Recipe480.--Bandoline for the Hair481.--Dentifrice482.--Another Recipe483.--Another Recipe484.--Rose Lip-salve485.--Essence of Roses486.--Essence of Lemon-peel487.--Eau de Cologne488.--Lavender-waterMISCELLANEOUS USEFUL RECIPES489.--To Unite Broken Glass or China490.--Cement for Attaching Metal to Glass or Porcelain491.--Japanese Cement492.--To Clean Silks, Satins, Coloured Woollen Dresses, &c.493.--To Remove Stains from Mourning Dresses494.--To Remove Ironmould495.--To Clean Kid Gloves496.--To Clean Feathers497.--To Wash Lace498.--To Wash Head and Clothes Brushe499.--To Clean Gold Chains, Earrings, &c.500.--To Clean Plate501.--To Clean MarbleTHINGS WORTH KNOWING502.--To Make Stale Bread Fresh503.--How to Select and Keep Coffee504.--Lettuce Salad505.--Substitute for Cream in Tea or Coffee506.--Another Way507.--To Protect Bed Linen and Curtains from Burning508.--To Prevent the Smoking of a Lamp509.--Transparent Paper510.--To Take Impressions of Leaves511.--To Take Impressions of Leaves on Silk, &c.
Rice is consumed by most European families at breakfast, tiffin, and dinner. It is eaten at breakfast with fried meat, fish, omelet, country captain, or some other curried dish, and, being invariably followed by toast and eggs, jams, fruit, &c., one coonkee, which contains about as much as an ordinary breakfast-cup, or say half a pound, will always be ample for four tolerably hearty consumers. There are two sizes of coonkees, large and small: reference is here made to the small coonkee, well filled. The quantity, however, of raw rice for a party of four should not exceed half a pound.
The rice at dinner is usually preceded by soup, fish, roast, and made dishes.
The best or generally approved qualities of rice for table use are known as the bhaktoolsee, the banafool, the bassmuttee, and cheeneesuckur. In purchasing these, or indeed any other approved quality, care must be taken to avoid new rice and what is called urruah, which latter has been put through some process of boiling, or damped, and then dried. Both are considered unwholesome for general daily consumption, and few Indians will use them.
Good rice when rubbed in the palm of the hand, and cleared of dust, will appear of a bright and nearly transparent yellowish colour; whereas the urruah will be found of a dull whitish hue, and the grain streaked and speckled with white powder, which crumbles on the application of a needle's point.
The price of rice, like other commodities, varies according to its plenty or scarcity in the market. After the cyclone of October, 1864, and again of November, 1867, the price of the bhaktoolsee and the banafool, which are fine, large, stout-grain rice, without being coarse, ruled at from eight to nine seers per rupee, and the bassmuttee and the cheeneesuckur at from seven to eight seers per rupee. The rice used by the poorest classes of the native population is of a very coarse description and incredibly cheap: within six weeks after the cyclone of November, 1867, it was readily procurable at twenty-five to thirty seers per rupee.
Rice is used in a variety of forms: it is boiled, made into kitcheeree, pellow, puddings, blanc mange, cakes, bread, &c.
The bhaktoolsee, the banafool, and other stout-grain rice are the best adapted for boiling. Boiled rice is called bhath.
The bassmuttee, cheeneesuckur, and all small and fine-grain rice are selected for kitcheeree, pellow, and puddings for children's food, and for invalids.
The urruah is used in some houses in ignorance, but for the most part it is made into flour, and used for blanc mange, cakes, &c. The flour is abundantly procurable in the Calcutta markets, and is largely used by all native bakers in the making of bread.
Twenty-two to twenty-five seers of rice monthly, consuming it three times a day, entertainments included, will be ample for a party of four, allowing occasionally for a rice pudding.
It is necessary to wash rice thoroughly in several waters before using it, and a colander is very useful for draining away the water after washing the rice.
Wash half a pound or a coonkeeful of rice, and put it to boil in a large quantity of water, over a brisk fire. Immediately the rice begins to boil, the water will bubble up to the surface of the pot and overflow, carrying away quantities of scum and impurities. The cover of the pot should now be kept partially open, and the rice stirred to prevent an entire overflow of the water. On the subsiding of the water or the bubbling, the fire should be reduced, until it is satisfactorily ascertained that the grains of rice, without being pappy, are quite soft, when the pot should be removed from the fire and a quart of cold water be added. All the liquid, which is "conjee," should then be drained, and the pot replaced over a gentle charcoal heat, to allow all moisture to evaporate, assisting the process by occasionally shaking the pot, or stirring its contents gently with a wooden spoon. Time to boil: half an hour.
The coonkee of rice when properly boiled will fill a good-sized curry or vegetable dish. The rice will be found quite soft, and yet every grain perfectly separate. Rice should never be cooked into a pap, excepting it is required for very young children; and leaving the grains hard or uncooked should be equally avoided.
A small pinch of pounded alum or fitkerree is used by some cooks with advantage to improve the whiteness of boiled rice.
The water in which rice is boiled should never be thrown away: it is nutritious and fattening for all cattle, horses included, and may be given daily to milch cows and goats with great advantage.
This is occasionally served upon the breakfast-table as a treat, but few Europeans care for it. It is made as follows:--Thoroughly boil one coonkee or half a pound of the bassmuttee or the cheeneesuckur rice, then drain the water away, add two cups of pure cow's milk, and put over a slow fire. As the rice begins to absorb the milk, two or three small sticks of cinnamon are put in, with one tablespoonful and a half to two tablespoonfuls of fine-quality white sugar. On the milk being entirely absorbed, the kheer is either turned out upon a dish and eaten hot, or put into a buttered mould, served up in shape, and eaten cold.
Kheer is sometimes cooked or boiled in milk only, but the foregoing recipe is supposed to be that more generally approved.
Pick and wash in several waters a coonkee or half a pound of the bassmuttee or other fine-grain rice; add to it, cleaned and cut up, a chicken, some sliced ginger, sliced onions, a few bay-leaves, some peppercorns, a few hotspice, a dessertspoonful of salt, one chittack or two ounces of butter, and water sufficient to cover the whole. Simmer over a slow fire until the chicken becomes perfectly tender and the rice quite pappy. Serve up hot. This is considered a most excellent and nutritious meal for invalids.
These are occasionally substituted for boiled rice at breakfast, and are eaten with fried fish, omelets, croquets, jhal frezee, &c. They are prepared as follows:--
Take rather more than three-quarters of a coonkee of bassmuttee or cheeneesuckur and half a coonkee of dal; or, if preferred, take the rice and dal in equal parts.
Take twelve large curry onions and cut them up lengthways into fine slices. Warm up two chittacks or four ounces of ghee (but before doing so be careful to warm the pot), and, while bubbling, throw in the sliced onions, removing them immediately they become of a bright brown colour. Set the fried onions aside, and throw in the dal and rice (having previously allowed all the water in which they were washed to drain through a colander). Fry until the dal and rice have absorbed all the ghee; then add a few slices of green ginger, some peppercorns, salt to taste (say one dessertspoonful), a few cloves, three or four cardamoms, half a dozen bay-leaves, and as many small sticks of cinnamon. Mix well together; add as much water only as will entirely cover over the whole of the rice and dal, put a good-fitting cover on, and set over a slow fire, reducing the same from time to time as the water is being absorbed. Care must be taken not to allow the kitcheeree to burn, which may be prevented by occasionally shaking the pot, or stirring its contents with a wooden spoon.
Serve up quite hot, strewing over it the fried onions, which serve both as a relish and garnish of the dish.
6.--Bhoonee Kitcheeree of the Mussoor or Red Dal is made according to recipe No. 5.
7.--Bhoonee Kitcheeree of the Moong or Small-grain Yellow Dal is made according to recipe No. 5.
8.--Bhoonee Kitcheeree of the Gram or Chunna Dal
The chunna or gram dal makes a very nice kitcheeree; but, as it is rather hard, it should be boiled or soaked in cold water for an hour or so before frying it with the raw rice.
9.--Bhoonee Kitcheeree of Green Peas
Kitcheeree made of green peas grown of English seeds is a rarity. Large peas should be picked out and shelled; they should not be fried with the rice, but added to it when nearly cooked. The instructions given in recipe No. 5 are to be observed in all other respects.
10.--Jurrud or Yellow-tinted Kitcheeree
Jurrud or yellow-tinted kitcheeree is nothing more than one of the above kitcheerees, to which is added, at the time of frying the rice and dal, either a small quantity of saffron or turmeric, according to the colour desired to be imparted. Such introduction in no way affects the flavour, nor does it render the appearance of the dish more attractive, but serves admirably as a variety for a large breakfast-table.
This is usually made of moong dal with less than one-fourth the quantity of ghee allowed for the bhoonee, or with no ghee at all, and little or no condiments are used, excepting a small quantity of finely-sliced green ginger, a few peppercorns, one or two bay-leaves, and salt to taste. It is supposed to be better adapted than bhoonee kitcheeree for children and invalids.
By bhoonee is meant crisp, and geela signifies soft.
Pellows are purely Hindoostanee dishes. There are several kinds of pellow, but some of them are so entirely of an Asiatic character and taste that no European will ever be persuaded to partake of them. It is therefore considered useless to offer instructions how to prepare such as the ukhnee pellow, in which are introduced cream, milk, butter-milk, garlic, and lime-juice; or the sweet pellow, in which almonds and raisins are introduced, in addition to sugar, &c.
The following are the pellows in general use:--
Take a good-sized chicken; clean, truss, and boil it with one pound of beef in two cupfuls of clean water, seasoning it with onions, ginger, and salt. When sufficiently cooked, but yet quite firm, remove the chicken, and set it and the gravy aside. Cut up twelve onions lengthways into fine slices. Warm your pot; then melt in it two chittacks or four ounces of ghee, and, as it bubbles, throw in the sliced onions and fry to a light brown; remove and set aside. Then put in half a pound, or a coonkee, or the best bassmuttee or cheeneesuckur, having drained away all the water in which it was washed, and fry. On the rice absorbing the ghee, throw in a few cloves, four or five cardamoms, half a dozen small sticks of cinnamon, some peppercorns, a blade or two of mace, and one dessertspoonful of salt. Mix up the whole, and pour over it the gravy in which the chicken and beef were boiled, or as much of it only as will entirely cover the rice; close the pot immediately with a close-fitting cover, and set on a slow fire. As the gravy continues to decrease or to be absorbed, so keep reducing the fire, shaking up the pot occasionally, or stirring its contents, to prevent the pellow from burning. Brown the boiled chicken in a pan with ghee or butter, and serve up as follows:--
Place the chicken, either whole or cut up, on the centre of a dish, covering it with the pellow; strew over it the fried onions, garnishing it besides with two hard-boiled eggs, cut into halves, or in some device, and with half a dozen bits of finely-sliced and fried bacon, to suit the taste of those who like the latter.
13.--Beef, Mutton, or Kid Pellow
Take two pounds of beef, and cut up as for a curry, or take a small but good leg of mutton, or two legs of a kid, rejecting the loin.
Make a good, strong gravy with seasoning of sliced onions, ginger, and salt, with water, which when cooked down will be reduced to about sufficient only to cover the rice. Then proceed to make the pellow in all respects as directed in the foregoing recipe. The beef is not further used for the table, but treat the legs of the kid, or the mutton, the same as the chicken, and serve up with fried onions, hard-boiled eggs, and fried bacon, like the chicken pellow.
Instead of a chicken, provide yourself with eight or ten good-sized "bagda prawns," and a good hard cocoanut. After frying and setting aside the sliced onions, as directed above, the rice is to be fried, but, instead of using chicken or any other meat broth, cook it in the milk of the cocoanut (vide recipe No. 54), observing in all particulars the instructions given for the chicken pellow, recipe No. 12, and serve up as follows:--Dish up the pellow, strew over it the fried onions, and garnish with the prawns finely boiled, and two hard-boiled eggs cut in halves or in some other device.
The cocoanut milk will impart a sweetish flavour to the pellow, but it is not disagreeable; and its sweetness may be subdued, if required, by reducing the strength of the cocoanut milk.
15.--Lobster or Fish Pellow
Take out the centre bones or one or two hilsa or beckty fishes, which are procurable fresh and good in the market, and eight or ten large long-legged lobsters with the roe or coral; thoroughly wash in several waters with salt, and boil with plenty of seasoning of onions, sliced ginger, peppercorns, a dozen bay-leaves, a tablespoonful of unroasted dhuniah or coriander seed, and salt, with water sufficient to give the required quantity of gravy. When ready, remove and shell the lobsters, reserving the roe or red coral in the heads, which bruise down with a little unroasted coriander seed, and mix with the fish gravy. Make the pellow in all other respects the same as prawn pellow, using the gravy of the fish instead of cocoanut or other gravy, and garnish with the lobsters, &c.
A curry-stone and muller, or what the natives call seal our lurriah, are necessary for the preparation of condiments for daily use. The condiments should be carefully, and each kind separately, ground down to a nice paste with a little water.
Condiments prepared with water will not keep good any number of days; if required for a journey, therefore, or as presents for friends at home, good sweet oil and the best English vinegar should be substituted for the water. For the preparation of condiments for this purpose see recipe No. 65.
The first cost of a curry-stone and muller of large size will not exceed one rupee, but they will require re-cutting every three or four months, at a cost not exceeding one anna each re-setting.
The following is a list of curry condiments and hotspice in almost daily use:--
Curry onions, or carree ka piaj, price from 3 to 8 pice per seer.
Turmeric, or huldee " 3 to 5 annas "
Garlic, or lussoon " 2 to 3 annas "
Green ginger, or uddruck " 2 to 4 annas "
Dry chilies, or sooka mirritch " 3 to 5 annas "
Coriander-seed, or dhunnia" 3 to 4 annas "
Cumin-seed, or jeerah " 5 to 6 annas "
Peppercorns, or gool mirritch " 5 to 6 annas "
Bay-leaves, or tage paththa " 2 to 3 annas "
Lemon-grass, or uggheaghass " 3 to 6 pice for a
bundle of 16 to 20 blades of grass.
Poppy-seed, or post ka danna " 3 to 4 annas 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.
The following directions for an every-day gravy chicken curry will apply equally to all ordinary meat gravy curries:--
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 ground coriander-seed may be added, which should be roasted before being ground. Observe the following directions for cooking:--
Take the usual full-sized curry chicken, the price of which has latterly ranged from three to four annas, and divide it into sixteen or eighteen pieces. Warm the pot, melt in it the ghee, and immediately it begins to bubble throw in all the ground condiments, stirring until quite brown; then put in the cut-up chicken and the salt, and stir up to a good light-brown colour; then add the water, and allow the whole to simmer over a slow fire until the chicken is quite tender, and the liquid reduced to about half its original quantity. The operation of cooking or simmering will take from a half to three-quarters of an hour.
Take a hind-quarter or a fore-quarter of kid, which may be obtained at from three to four annas the quarter; cut it up into sixteen or eighteen pieces; take condiments in the proportion given in recipe No. 16, and cook it in every particular the same as the chicken curry, allowing it to simmer three-quarters of an hour.
A small shoulder of veal, the price of which ranges from three to four annas, may be selected; cut off from it sixteen or eighteen one-inch square pieces of the best part of the meat, and curry it in every particular the same as a chicken, only allowing it to simmer half to three-quarters of an hour.
Obtain a small shoulder at from five to six annas; cut it up into sixteen or eighteen one-inch square pieces, rejecting all the bones; curry it the same as a chicken, allowing it to simmer for half an hour longer, or until the meat is tender.
N.B.--The bones of the veal and mutton, referred to in this and the foregoing recipe, may be turned to account for stock or gravy for some made dish.
Two pounds of well-selected meat will cost from three to four annas; cut it up into one-inch square pieces, rejecting all the scraggy parts; cook it in every respect according to the instructions given in recipe No. 16 for cooking a gravy chicken curry, only allowing it to simmer for a much longer time than any other curry, or until the beef becomes tender.
21.--Green Duck Curry
The price of a young tender duck may be quoted at from four to five annas. Cut it up exactly as you would a chicken, and curry it in the same manner, allowing it to simmer for an hour and a half. It is desirable to introduce half a teaspoonful each of coriander and cumin seeds in this curry.
22.--Young Pigeon Curry
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