Rachel Muthachen - Regional Indian Recipes

Rachel C. MuthachenJAICO PUBLISHING HOUSE Mumbai Delhi Bangalore Kolkata
Hyderabad Chennai Ahmedabad Published by Jaico Publishing House
121 Mahatma Gandhi Road
Mumbai - 400 023
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. 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 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 husbands 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 Womens Clubs in Delhi and Calcutta for their generous encouragement and willingness to share their recipes with me. Rachel C. Rachel C.

Muthachen Belvedere Calcutta-27

1 ounce	=28 grams (approx)
1 ounce flour	= 1 heaped tablespoon.
1 ounce sugar	= 1 rounded tablespoon.
1 ounce butter	= 1 level tablespoon.
1 breakfast cup water	= pint = 10 ounces = 284 millilitre (approx)
1 Tea cup	= 6 ounces = 170 gms (approx)

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 teaspoon salt for 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. 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. Words in the Text

English	Hindi	Malayalam
aniseed	sounff	perinjeerakam
yellow lentil	arhar dal	thuvara parippu
wholemeal flour	atta	gothambu mavu
bananas	kacha kela	vazhakka
black cardamom	badi elaichi
gram flour	bessan	kadala mavu
bay leaves	tez patha	dry vazhana ela
beaten rice	chiruva	aval
betki fish	narimeen
brinjal	bhaigon	kathrikka
butter milk	lassi	moru
cardamom	chotta elaichi	elakka
bengal gram dal	channa dal	kadala parippu
cloves	lavang	grambu
cinnamon	dalchini	karuva patta
coriander	dhania	kotha malli
coriander leaves	dhania patha	malli ela
cucumber	kheera	vellarikka
broken wheat	dalia	gothambu rava
dates	khajjur	eetha pazham
drumsticks	sajjana	muringakka
pieces of chicken	farcha
garlic (cloves of)	lassun phalli	velluthulli chula
gariic (pod)	lassun sabuth	velluthulli kodam
green gram	moong	cheru payar
gingelly	til	ellu
asafoetida	hing	kayam
jaggery	gur	sharkara
white cummin	seed jeera	jeerakkam
deep frying pan	kadai	cheena chatti
solidified milk	khoya
kokam	kodam puli
fish	machi	meen or machili
fenugreek	methe	uluva
flour	maida	american mavu
mint	podina	odithalam
mace	javithri	jathipathri
chicken	murghi	kozhi
mullet	kanampu
nutmeg	jhaiphal	jathikka
lotus root	kamal kakkadi	thamara valayam
lobia	vella payar
poppy seed	khas khas	kusa kusa
pumpkin ash	mettai petta	kumblanga
pumpkin red	lal kuddu	mathanga
pumpkin white	louki	chorakka
sweet thickened	rabri
milk gravy
rice parboiled	usna chaval	puzukal ari
rice raw	arva chaval	pacha ari
saffron	kesar	kumkumapuva
sago	sabudana	chouari
semolina	suji	rava
spinach