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Simple Edible Leaves Curry Cooking Recipe

Below is the quick and easy cooking recipe for Edible Leaves Curry.

This may not sound especially inviting, but in a pinch one might want to try it. The Hindus make curries from many things that we would throw away. Turnip tops, beet tops, radish tops, the young and tender leaves of many jungle plants, also the leaves of many trees; all these are used in making excellent curries. Dandelion greens, spinach, Swiss chard, may all be used in the same way. Prepare the onion and curry powder in the usual way; then add the greens. It is a good plan to add a few potatoes to give body to the curry. Use very little water in cooking. Serve the Edible Leaves Curry with puris or chupatties. (Refer Chupatties Americanized and Potato Puris).

TAJ MAHAL AGRA
Savory Dishes from Other Countries.

One of the economies in cooking is in the proper seasoning of foods. This is the secret of many an attractive dish made from left-overs, or cheap meats. Every garden should contain a little patch of mint, parsley, sage, coriander, while those who have no garden could easily grow these in window boxes or pots. It is not an extravagance to have on hand plenty of pepper sauce, Worcestershire sauce, kitchen bouquet, and condiments of various kinds. A little of these goes a long way in seasoning, and many a dish which would be very flat and unattractive, by their judicious use is made savory and satisfying.

Garlic is also another seasoning which we use but little, but which is used most extensively throughout the Orient. If properly used it gives a delightful flavor to food. Very little is required. Indeed, often one needs to just rub the sides and bottom of the cooking vessel with the garlic before putting it on the fire. The salad dish may be treated the same way. However, very few would object to a little finely-minced garlic in almost any meat dish, and much in flavor is often gained thereby.

Most of the recipes which follow are quite new to Americans.


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