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DigiCat Publishing presents to you this special edition of "The Khaki Kook Book" (A Collection of a Hundred Cheap and Practical Recipes / Mostly from Hindustan) by Mary Kennedy Core. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to [email protected] This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via [email protected]
Classic Hindustani recipes from the great nineteenth-century Indian cook Lilavate Singh as interpreted for English ways by her close friend, the Victorian mem sahib Mary Kennedy Core
Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to [email protected] This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via [email protected]
"[...]usually made in India, is not made with curry powder at all. Every Indian cook-house is provided with a smooth black stone about a foot and a half long and a foot wide. There is also a small stone roller. On this large stone, by means of the small stone, daily are crushed or ground the spices used in making curry. The usual ingredients are coriander seeds and leaves, dried hot chilies or peppers, caraway seeds, turmeric, onions, garlic, green ginger, and black pepper grains. All these are first crushed a little and then ground to a paste, with the addition from time to time of a little [...]".