Regional Indian Recipes by Muthachen and Rachel by Muthachen and Rachel - Read Online

About

Interests

Summary

This is a collection of delightful recipes taken from all over the country. The author has written this book keeping in mind the problems of a new housewife and the growing servant problem in the urban areas. Each recipe has been tried and tasted and wherever necessary the author has tried to simplify and modify so as to make them wholesome, nutritive and of course delightful to the palate. A few foreign dishes have also been included.
Published: Jaico Publishing House on
ISBN: 9788172240356
List price: $2.76
Availability for Regional Indian Recipes
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Reviews

Book Preview

Regional Indian Recipes - Muthachen

You've reached the end of this preview. Sign up to read more!
Page 1 of 1

REGIONAL

INDIAN RECIPES

(For Newly-Weds)

Rachel C. Muthachen

JAICO PUBLISHING HOUSE

Mumbai • Delhi • Bangalore • Kolkata

Hyderabad • Chennai • Ahmedabad

Published by Jaico Publishing House

121 Mahatma Gandhi Road

Mumbai - 400 023

jaicopub@vsnl.com

www.jaicobooks.com

© R.C. Muthachen

Regional Indian Recipes

   ISBN 81-7224-035-X

First Jaico Impression: 1970

Eleventh Jaico Impression: 2004

No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying, recording or by any information storage and retrieval system, without permission in writing from the publishers.

Printed by

Sanman & Co.

113, Shivshakti Ind. Estate, Marol Naka,

Andheri (E), Mumbai - 400 059.

C O N T E N T S

Foreword

Preface

Hints on Cooking

Alternative Names for Terms Used

Part 1

Breakfast Dishes

Part 2

Lunch and Dinner Dishes

Section 1. Meat

Section 2. Fish

Section 3. Vegetables

Section 4. Chutney, Pickle and Salad

Section 5. Desserts

Section 6. Cereals

Part 3

Tea-Time Snacks

Section 1. Sweets and Biscuits

Section 2. Savouries

FOREWORD

I have studied the recipes compiled in the above book and find them excellent. I commend this book to all who are interested in new dishes for their particular needs and also those who wish to increase their knowledge in Indian Cookery.

(C. BELFIELD SMITH)

FAO Technical Expert &

Adviser on Catering Technology to the

Government of India

PREFACE

This book aims at satisfying the culinary tastes of people all over India. With the increasing mobility of people, especially the urban population, it is important that one is informed about the tastes and culinary habits of the people of other parts of the country. Surmounting food barriers ought to lead to social and ultimately national integration. I have tried to include in this book recipes from almost all the States of India. To give it a touch of internationalism I have added a few simple but delicious foreign dishes.

I have kept in mind the problems ot a new house wife starting life perhaps in a strange setting. She must win her husband’s heart with tasty food without burning her fingers or straining his newly filling, independent purse. I have simplified and even modified some of the recipes. They are easy to make, guaranteed without tears (unless you use too many onions) and yet delectable enough to please the most fastidious connoisseur. I have also kept in mind the growing servant problem in urban areas and have reduced work to the minimum possible. Most important of all the ingredients of the recipes are commonly available. I have prepared an index of all the terms used with their other common Indian names. Every one of the recipes has been tried and tested by me and found to be wholesome, nutritious and of course, delightful to the palate.

I have divided the book into three parts for easy reference, namely breakfast, lunch and dinner, and tea-time dishes.

I must express my indebtedness to my many friends and members of the Women’s Clubs in Delhi and Calcutta for their generous encouragement and willingness to share their recipes with me.

Mrs. Rachel C. Muthachen

Belvedere

Calcutta-27

WEIGHTS AND MEASURES

Note: The measure of 1 cup refers to 1 Standard Cup = 8 ounces = 225 gms (approx)

HINTS ON COOKING

1) If rice is soaked in lukewarm water with ½ teaspoon salt for ½ an hour and then cooked, the grains will be elongated and soft but firm. This is specially good when cooking pulavo.

2) A little lime juice added to rice while cooking, will enhance the whiteness.

3) A pinch of salt added to the water, when boiling a broken egg, will prevent the white coming out

4) A teaspoon of vinegar added to water when poaching an egg, will keep the white firm.

5) A little lime juice rubbed over fish, will remove any muddy taste it may have during the monsoon season.

6) A little sugar added to the oil in which meat curry masala is browned, will give the curry a rich brown colour.

7) Meat or chicken will soften quicker if cooked with a little pappaya.

8) Dal cooked with salt and a lob of butter turns out tastier.

ALTERNATIVE NAMES OF TERMS USED

Words in the Text

PART I

BREAKFAST-DISHES

1. DOSAI (PLAIN)

(Kerala, Mysore, Tamilnadu and Andhra)

INGREDIENTS:

3 cups parboiled rice

1 cup urd dal

¼ teaspoon methe (fenugreek)

1 teaspoon salt

1-1½ cups water

     Ghee or oil

METHOD:

1. Clean and wash the dal and rice. Soak dal and methe together and rice separately in water for 4-6 hours.

2. Drain off water and grind the rice into a very fine paste sprinkling a little water from time to time. Grind the dal and methe also into a paste that is light and frothy.

3. Mix them together, add water and beat with a wooden spoon. Add salt to taste.

4. Allow the batter to ferment for 6-8 hours—longer in cold weather.

5. Heat a flat tava well. Rub gingelly oil on it and sprinkle some water.

6. Pour 4 tablespoons of batter at a time and spread into a very thin round pan-cake. It can be made paper thin. Pour ½ teaspoon Ghee or oil on it.

7. When the Dosai is brown and Crisp on one side, turn over for a few minutes. Take off the