“ Ehall/’ or Split Lentils Curry.— Take a lueakfast-
cu]) of lentils and sift it free of gravel or small stoiu's ;
CURRIES.
17
then partially j^arch it in a dry pan over a clear fire.
Tb is done, put it in a stew})an ; add cold water with a
little saffron ; simmer gently till the grain is soft and the
water has nigh boiled away. In another ])an, fry one
sliced onion till brown ; throw in a chillie, also the boiled
lentils, and fry the whole together, seasoning with salt
and cayenne pepper. The curry should be of the con-
sistency of mashed potatoes.
Cold Fowl, or “ Country Captain ” Curry.— Fry an
onion till quite crisp in a tablespoonful of “ ghee,” butter,
lard, or dripping. Remove the onion and place by the
fire. Joint your cold fowl, it well with curry
powder, then fry in the same grease you used for the
onion ; continue this, stirring briskly, till the grease
disa])pears. Now place the meat in a dish and scatter on
your crisped onions and a little salt. Be careful to
prevent the meat from burning while being fried.
c
18
A XGL O-INDIA N CnOKE R V.
\{\VK.
To Boil Plain Eice.- T ako, say, a ])()uiid of Patna rice,
wash well in cold water, and drain it. Have ready a sonie-
wliat large vessel of boiling water, throw in the rice, and
stir occasionallv. To know if done, trv a grain between
the finger and thumb. When sufficiently soft, add a cupful
of cold water, and give a good stir ; then drain off all the
water, shake the vessel, and })lace near the fire to strain.
Another Method , — First spread it on a tal)le or cloth,
and pick out all the stones or gravel ; then wash in two
or three different waters, rubbing the rice well between
the hands ; add a little lemon juice, or alum j^owder to
whiten it ; drain and throw it into a large quantity of
water; let it boil gently, and continue until it is tender, or
onlv a small core in the centre remains ; throw it in a
cullender and let it drain for a few minutes; then return
it into the saucepan and ]dace it near the fire, so that it
may steam quite dry.
‘‘Kitcherry” Eico. — Take half a pint of “dhall,” or
split lentils or dry peas, and steep them in water ; to this
add half a pound of clean rice, a little sliced green ginger,
salt and allspice ; Iwil gently till the grain is tender and
the water evaj)orates. Previously prepare six hard boiled
eggs, cuf in two, am! some cris]>(‘d onions. Heap tlie
lUCE.
19
rice and “ dhall ” on a dish, and garnish with the eggs and
onion. To he a success, every grain of both rice and
“ dhall ” should be separate.
Cocoanut Hice.— Steep, say, a pound of fine rice in water
for half an hour, after which drain it thoroughly. Take
the milk of two cocoanuts and pour over the rice, adding
cold water if necessary till the grain is fully immersed ;
throw in a little saffron powder (this last to tinge the
rice), cover, and allow to boil very gently. When done,
and in order to steam or dry it, proceed exactly as per
directions for boiling plain rice. ✪ Tomato Curry with Prawns
Page 8 · 6 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
“ Ehall/’ or Split Lentils Curry.— Take a lueakfast-
cu]) of lentils and sift it free of gravel or small stoiu's ;
CURRIES.
17
then partially j^arch it in a dry pan over a clear fire.
Tb is done, put it in a stew})an ; add cold water with a
little saffron ; simmer gently till the grain is soft and the
water has nigh boiled away. In another ])an, fry one
sliced onion till brown ; throw in a chillie, also the boiled
lentils, and fry the whole together, seasoning with salt
and cayenne pepper. The curry should be of the con-
sistency of mashed potatoes.
Cold Fowl, or “ Country Captain ” Curry.— Fry an
onion till quite crisp in a tablespoonful of “ ghee,” butter,
lard, or dripping. Remove the onion and place by the
fire. Joint your cold fowl, it well with curry
powder, then fry in the same grease you used for the
onion ; continue this, stirring briskly, till the grease
disa])pears. Now place the meat in a dish and scatter on
your crisped onions and a little salt. Be careful to
prevent the meat from burning while being fried.
c
18
A XGL O-INDIA N CnOKE R V.
\{\VK.
To Boil Plain Eice.- T ako, say, a ])()uiid of Patna rice,
wash well in cold water, and drain it. Have ready a sonie-
wliat large vessel of boiling water, throw in the rice, and
stir occasionallv. To know if done, trv a grain between
the finger and thumb. When sufficiently soft, add a cupful
of cold water, and give a good stir ; then drain off all the
water, shake the vessel, and })lace near the fire to strain.
Another Method , — First spread it on a tal)le or cloth,
and pick out all the stones or gravel ; then wash in two
or three different waters, rubbing the rice well between
the hands ; add a little lemon juice, or alum j^owder to
whiten it ; drain and throw it into a large quantity of
water; let it boil gently, and continue until it is tender, or
onlv a small core in the centre remains ; throw it in a
cullender and let it drain for a few minutes; then return
it into the saucepan and ]dace it near the fire, so that it
may steam quite dry.
‘‘Kitcherry” Eico. — Take half a pint of “dhall,” or
split lentils or dry peas, and steep them in water ; to this
add half a pound of clean rice, a little sliced green ginger,
salt and allspice ; Iwil gently till the grain is tender and
the water evaj)orates. Previously prepare six hard boiled
eggs, cuf in two, am! some cris]>(‘d onions. Heap tlie
lUCE.
19
rice and “ dhall ” on a dish, and garnish with the eggs and
onion. To he a success, every grain of both rice and
“ dhall ” should be separate.
Cocoanut Hice.— Steep, say, a pound of fine rice in water
for half an hour, after which drain it thoroughly. Take
the milk of two cocoanuts and pour over the rice, adding
cold water if necessary till the grain is fully immersed ;
throw in a little saffron powder (this last to tinge the
rice), cover, and allow to boil very gently. When done,
and in order to steam or dry it, proceed exactly as per
directions for boiling plain rice.