The Indian Cookery Book
by
John Bickers and Dagny
THE RECIPES Samples
- RICE OR CHOWL
- 1.—Boiled Rice
- 2.—Rice Conjee
- 3.—Rice Kheer
- 4.—Pish-Pash
- 5.—Bhoonee Kitcheeree
- 6.—Bhoonee Kitcheeree of the Mussoor or Red Dal is
made according to recipe No. 5. - 7.—Bhoonee Kitcheeree of the Moong or Small-grain
Yellow Dal is made according to recipe No. 5. - 8.—Bhoonee Kitcheeree of the Gram or Chunna Dal
- 9.—Bhoonee Kitcheeree of Green Peas
- 10.—Jurrud or Yellow-tinted Kitcheeree
- 11.—Geela Kitcheeree
- 12.—Chicken Pellow
- 13.—Beef, Mutton, or Kid Pellow
- 14.—Prawn Pellow
- 15.—Lobster or Fish Pellow
- 16.—Chicken Curry
- 17.—Kid Curry
- 18.—Veal Curry
- 19.—Mutton Curry
- 20.—Beef Curry
- 21.—Green Duck Curry
- 22.—Young Pigeon Curry
- 23.—Chicken Doopiaja
- 24.—Kid Doopiaja
- 25.—Veal Doopiaja
- 26.—Mutton Doopiaja
- 27.—Beef Doopiaja
- 28.—Duck Doopiaja
- 29.—Doopiaja of Pigeons
- 30.—Cold Boiled Pork Doopiaja
- + Many More
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