Chitchkee - East Indian

Ingredients

• several kinds of vegetables
• two tablespoons of chopped onion
• two of butter
• a scant tablespoon of flour
• a scant tablespoon of curry powder
• half of a chopped apple
• two cups of stock, or milk
• salt to taste

Method

1. 1

   Parboil vegetables separately until nearly tender, drain, cut into pieces.

2. 2

   Fry onion in butter, add flour, curry powder, and apple.

3. 3

   Cover with stock or milk, simmer for twenty minutes, add vegetables, salt, and cook slowly for another quarter of an hour.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.

CHITCHKEE— EAST INDIAN Parboil several kinds of vegetables separately — cauli- flower, beans, peas, okra, a small egg-plant, etc. — any con- venient combination. When nearly tender drain, cut into neat pieces and mix. Fry two tablespoons of chopped onion in two of butter for five minutes ; then add a scant table- spoon each of flour and curry-powder and half of a chopped apple. Cover with two cups of stock, or milk, and simmer for twenty minutes ; then add the vegetables, salt to taste, and cook slowly for another quarter of an hour. Serve in a rice ring (No. 227). 193. COLACHE— MEXICAN Fry a chopped onion in a large spoonful of co!6r until transparent. Add a chopped bell pepper, without seed, half a dozen young summer squash, cut in pieces, without peel- ing them, and a tomato. Cover and simmer gently until done, shaking occasionally; then add three ears of green corn cut from the cob (or half a cup) ; season with salt and red pepper and serve. 60 VEGETABLE ENTREES 194. COLCANNON— IRISH Boil half a pound of spinach, or young turnip or beet tops, or cabbage, rapidly for ten minutes ; then drain ; chop fine and mix with half a pound of mashed potatoes. Add two tablespoons of melted butter, the beaten yolk of an egg, salt, cayenne and a bit of nutmeg. When well mixed press into a buttered mould and bake for twenty minutes. Then turn out on a hot platter and serve with Polonaise sauce (No. 135). Or fry like omelette. 195. CORN MOUSSE— ARGENTINA Grate six large ears of green corn. Mix it well with a cup of thick cream sauce (No. 123). Season with salt, pep- per, a teaspoon of sugar and a very little nutmeg. Add a tablespoon of melted butter and three whole eggs. Beat well and pour into a well greased mould. Place it in a deep pan of hot water, after covering tightly, and bake for three- quarters of an hour, or until firm like baked custard. Serve with cream sauce. 196. DHAL— EAST INDIAN Wash a cup of lentils; simmer in a pint of stock until tender. Fry a sliced onion in two tablespoons of butter un- til transparent. Stir in half a tablespoon each of curry pow- der

Cook this with the app: pantry check, scaling, and the assistant.