Indian cookery

Yield: 1 servings

Measure Ingredient
\N \N No Ingredients Found

Indian cookery varies from state to state and often from town to town. It is not something which belongs to recent civilization but dates back for centuries and is a combination of cookery of the Hindu and MOhammedan on which other minorities revolve. That being the case, it is a very wide subject which is difficult to cover in a concise form. However, Pillaus, Birianis and Curries are universally know in India. Similarly Koftahs, Kormas, Pickles, Chatnis, Bhajias, and other recipes are too numerous to mention and their preparation varies from place to place. At the same time, it is withing the capabilities of every cook to make perfect Pillaus, Curries, and other delicious dishes if the general outlines and methods of Indian cookery are adopted and observed. It is no doubt true that the cooking of some INdian dishes is tedious and complicated, yet if the method is once understood and followed properly and carefully, these can be prepared in any country. India's various ingredients used in the making of dishes and other preparations are unique. Generally such ingredients are ground separately into powders and pastes on "Curry Stone". Another important thing to remember is that weights and measures are seldom used according to any hard and fast rule. The Indian housewife is invariably expert in adjusting the ratios and proportions. Bearing this in mind and knowing how the different cuisine of the West and other foreign countries is carried on, every recipe has been worked out in weights and measures familiar to Western housewives. But even so, individual taste must be exercised in each case. The appended equivaltents will enable the reader easily to convert Avoirdupois into Indian weight: 1 seer= 2 lb; 1 chittack= 2 oz; 2-½ tolahs= 1oz; 1 masha=19 grams or about ⅛ tsp. so far as the preparation of Indian dishes is concerned, if authentic flavour is desired, it is always better to import from India ready made curry powders and spices. A really good curry powder that will keepf or years and produce perfect curry, is made up of different seeds, roots and spices carefully chosen, well proportioned and nicely blended. These ingredients and powders have been evolved after centuries of research and experiment. Curry acts on the digestive system with the very best results, for many of these ingredients are carminative in action apart from being aromatic and appetizing. It should also be borne in mind that gas and electric cooking, unless handled carefully, is not satisfactory for preparing some of the Indian Pillaus, etc. In India in most cases lumps of burning charcoal or soft coke have to be put on the lids of cooking utensils with a very low fire below. This system is called "DUM".

Origin: Mrs. Beeton's Cookery Book Shared by: Sharon Stevens Submitted By SHARON STEVENS On 03-29-95

Similar recipes