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The Indian Cookery Book
     

The Indian Cookery Book

by Anonymous
 

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Excerpt 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

Overview

Excerpt 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

Product Details

ISBN-13:
9781533016447
Publisher:
CreateSpace Publishing
Publication date:
04/30/2016
Pages:
170
Product dimensions:
6.00(w) x 9.00(h) x 0.36(d)

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