I'm so pleased to read about the origins and original recipes for Khichri. They are indeed very different from the Kedgeree which I made frequently (not necessarily for breakfast) when my daughter was younger and living at home. It provided (as I made it) a cheap one plate fork meal with a balance of carbohydrate (rice), protein (fish), dairy (eggs, milk or cream) and vegetables (onions, peas, parsley). My recipe derives (I think) from the one in The Constance Spry Cookery Book (at least 35 years old). She begins by saying: "Kedgeree is at its best when butter can be freely used, and it should be noted that fish and rice outght to be in equal proportions. The rice should be very well dried, and in consequence becomes particularly abasorbent so that a good deal of butter may be used before the dish become really creamy." blah blah .... She also says that "suitable fish include any white fish, salmon - tinned or fresh, and in particular smoked haddock which is excellent" We preferred the finished dish to be not particularly creamy but with the grains a bit separate - and although I used butter (until I discovered cholesterol), didn't go to the expense or desire of using cream. This is it: 8oz rice - cook, drain and dry off (unless you're doing it all at the last minute!) 8oz flaked cooked smoked fish (no haddock in Australia, usually smoked 'cod' imported from South Africa - I cook it by poaching in a bit of milk with a nob of butter. Reserve the poaching liquid, to use as 'cream') 4oz butter 3 hard boiled eggs - chopped 1 chopped onion A handful of fresh or frozen peas (previously cooked) Chopped parsley Seasoning - mainly pepper (go easy on the salt for your health and because the fish poaching liquid tends to be salty) Melt butter, (with a bit of oil to prevent burning) and cook onion until soft. Add fish, eggs, rice stirring well over the heat to coat with butter and ensure well heated through. The mixture will be a bit dry at this stage, slowly add the poaching liquid and ensure it is fully absorbed. (add more milk or cream if necessary or desired) Season to taste, stir through peas and parsley. Serve & eat. Yummy. Cheers Sylvia > -----Original Message----- > From: india-british-raj-bounces@rootsweb.com > [mailto:india-british-raj-bounces@rootsweb.com] On Behalf Of > ARVIND KOLHATKAR > Sent: Wednesday, July 30, 2008 6:39 AM > To: Raj List > Subject: [INDIA-BRITISH-RAJ] Kedgeree > > Dear List, > > I am happy to see that the Kedgeree, a direct descendent of > the humble Indian Khichdi or Khichri is getting so much noticed! > > The Indian common Khichdi is lentils and rice boiled > together, with some Masala powders and a small 'tadka' on a > cooking oil. It can be eaten as it is cooked but tastes much > better with ghee, milk or Indian curds. Vegetable pulao and > mutton/chicken biryani are some other descendents of it. > > For more info, please see http://en.wikipedia.org/wiki/Khichdi > > Arvind Kolhatkar, Los Angeles, July 29, 2008. > > > > ------------------------------- > To unsubscribe from the list, please send an email to > INDIA-BRITISH-RAJ-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body > of the message >

Didn't you read the whole of that web page? It lists several. It also mentions one of Pat Chapman's cookbooks - Recipes from the Raj or something. A copy is somewhere on my shelves. Great work. Harshawardhan ----- Original Message ----- From: "Karoo" > The trail to Kedgeree I remember 'kitcheree' (ex. sp.) and yes - kedgeree in England. I miss kitcheree for I don't have a recipe for it. -- Sally

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Right.Indians wanted to be able to take a decision themselves on whether to enter the war or not.However, despite all the opposition India's contribution to the war effort was tremendous.Not the least was its magnificent contribution in manpower - over two and a half million men, ever man a volunteer. Mandeep ----- Original Message ----- From: "Moira Breen" <moirabreen@sbcglobal.net> To: <india-british-raj@rootsweb.com> Sent: Saturday, July 19, 2008 9:57 PM Subject: Re: [INDIA-BRITISH-RAJ] Website ''Dedicated to the preservation ofmilitary history'' > > > Harshawardhan_Bosham Nimkhedkar <bosham@gmail.com> wrote: >This looks > like a great site, something about which Mandeep >>can tell us more. http://www.patriotfiles.com/index.php >>''Dedicated to the preservation of military history''. > >>I don't precisely understand the significance of the date in the >>following information: The Indian Army on 3 September 1939. >>http://www.patriotfiles.com/index.php? > > On 3 September 1939, Britain declared war on Germany and this was the > beginning of WW2. Britain assumed that India was also at war with Germany > while Indians in India would have liked to be in control of their own > destiny. > Moira Breen > > ------------------------------- > To unsubscribe from the list, please send an email to > INDIA-BRITISH-RAJ-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message

3rd September 1939 The day World War 2 started.For the Indian Army a war which marked its emergence as a truly modern fighting force capable of taking on the best in the world.The German Army, arguably the world's best fighting force at that time had a very high regard for the Indian Army's combat capabilities, discipline and ethos. Mandeep ----- Original Message ----- From: "Harshawardhan_Bosham Nimkhedkar" <bosham@gmail.com> To: <india-british-raj@rootsweb.com> Sent: Saturday, July 19, 2008 9:38 PM Subject: [INDIA-BRITISH-RAJ] Website ''Dedicated to the preservation ofmilitary history'' > This looks like a great site, something about which Mandeep > can tell us more. http://www.patriotfiles.com/index.php > ''Dedicated to the preservation of military history''. > > I don't precisely understand the significance of the date in the > following information: The Indian Army on 3 September 1939. > http://www.patriotfiles.com/index.php?name=Sections&req=viewarticle&artid=6698&allpages=1&theme=Printer > > --- Harshawardhan_Bosham Nimkhedkar > Nagpur, India > > > ------------------------------- > To unsubscribe from the list, please send an email to > INDIA-BRITISH-RAJ-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message

----- Original Message ----- From: "Harshawardhan_Bosham Nimkhedkar" <bosham@gmail.com> Sent: Tuesday, July 29, 2008 3:12 PM Subject: [INDIA-BRITISH-RAJ] The trail to Kedgeree > The trail to Kedgeree > by Peter Reeves > Curtin University of Technology I remember 'kitcheree' (ex. sp.) and yes - kedgeree in England. I miss kitcheree for I don't have a recipe for it. Sigh Sally

Dear List, I am happy to see that the Kedgeree, a direct descendent of the humble Indian Khichdi or Khichri is getting so much noticed! The Indian common Khichdi is lentils and rice boiled together, with some Masala powders and a small 'tadka' on a cooking oil. It can be eaten as it is cooked but tastes much better with ghee, milk or Indian curds. Vegetable pulao and mutton/chicken biryani are some other descendents of it. For more info, please see http://en.wikipedia.org/wiki/Khichdi Arvind Kolhatkar, Los Angeles, July 29, 2008.

The trail to Kedgeree by Peter Reeves Curtin University of Technology MotsPluriels no 15 - September 2000. http://www.arts.uwa.edu.au/MotsPluriels/MP1500pr.html This article was first published in Hobgoblin Magazine School of Social Sciences, Curtin University of Technology, issue 2, May 2000, pp.3-5 and 25. --- Harshawardhan_Bosham Nimkhedkar A snippet - But where does the haddock in Katie's 'party kedgeree' come from? There seem to be several strands in that culinary conundrum. Yule and Burnell's Hobson-Jobson was aware of the presence of fish in some English usages: In England we find the word is often applied to a mess of re-cooked fish served for breakfast; but this is inaccurate. Fish is frequently eaten with kedgeree, but is no part of it. But Crooke added, in editorial parentheses in 1903, "'Fish Kitcherie' is an old Anglo-Indian dish, see the recipe in Riddell, Indian Domestic Economy, p.437". And indeed it does seem to have become accepted: in 1867 Bishop Fraser said that he thought that 'kedgeree is a capital thing for breakfast' and by the 1870s both British - and Anglo-Indian - manuals on 'household management' had firmly included fish. Mrs James' Indian Household Management (1879), p.88 is clear: 'Kegeree [sic] is composed of the remains of cold fish, and is usually a breakfast dish' and Mrs Beeton in Household Management (p.140, also knows about 'kegeree' Even so, why was the fish added? The magnificent new Oxford Companion to Food has an interesting explanation in its article on 'Anglo-Indian Cookery' which was, it argues -- a product of British rule in India or, more precisely, a result of the interface between Indian cooks and British wives of British officers stationed in India. 'Kedgeree' then takes up the specific issue. It starts with the Ibn Batuta reference given by Hobson-Jobson and goes on to make the point that, in addition to mung dal, other lentils are used and that it is 'usual to add flavourings (onions, spices)'. It seems to have been under British influence and for British tables that flaked fish or smoked fish was built into the dish, replacing the 'moong' or 'lentils'; and again due to the British that chopped hard-boiled eggs came into the picture (plus, in de luxe versions, ingredients such as cream). It was this transformed dish which became famous as kedgeree, a British breakfast speciality. The extra piece of information that may be necessary in this explanation is - why did the smoked fish replace the mung? The answer is in the colours in the dish: in khicri the dal provides a red-orange colour contrast to the white rice; and so it presumably was the desire to remove the dal, but keep the colour contrast, which led to the use of smoked fish. http://motspluriels.arts.uwa.edu.au/MP1500pr.html

Article - Feeding the imperial appetite: imperial knowledge and Anglo-Indian domesticity. Author: Mary Procida Publication: Journal of Women's History Publication Date: 22-JUN-03 An excerpt can be found here - http://www.accessmylibrary.com/coms2/summary_0286-24885561_ITM [How to access the full article: Free access. To access the full article click the "See the full article" button. You will need your US library barcode or password.] --- Harshawardhan_Bosham Nimkhedkar

Harshawardhan_Bosham Nimkhedkar wrote: > The trail to Kedgeree > by Peter Reeves > Curtin University of Technology > > <snip> > It seems to have been under British influence and for British tables that > flaked fish or smoked fish was built into the dish, replacing the 'moong' > or 'lentils'; and again due to the British that chopped hard-boiled eggs > came into the picture (plus, in de luxe versions, ingredients such as > cream). It was this transformed dish which became famous as kedgeree, > a British breakfast speciality. > <snip> And do not forget the chopped parsley! As I was eating the last of my own make kedgeree two nights ago, (I make it in batches to freeze), I made a mental note to re-stock on my next shopping expedition. My own preference is for undyed smoked haddock, which I believe has a more subtle flavour than the yellow dyed version. To keep the colour contrast I have to admit to cooking the rice with turmeric. I have also been known to experiment with cardamom pods and cloves in the rice, both with excellent results, albeit perhaps not 'an authentic British' version. Butter should not be spared and, now that I have seen cream suggested .... . My preference is for a slightly moist, as distinct from a dry, consistency. Unfortunately in this day and age few of us have the opportunity of staying in large country houses, or expensive 'up market' hotels, where kedgeree can still be found as a breakfast dish. However, I get just as much pleasure when it appears at the other end of the day. Yours Aye Andrew Sellon It is no more necessary that a man should remember the different dinners and suppers which have made him healthy, than the different books which have made him wise. Let us see the result of good food in a strong body, and the result of great reading in a full and powerful mind. Rev. Sydney Smith 1771-1854, Canon of St. Paul's.

A river trickles through it Beauty and hope among the horrors along the banks of the Indus Empires of the Indus The Story of a River by Alice Albinia 384pp, Pub - John Murray, £20 Reviewed in The Guardian, Saturday July 26 2008 http://www.guardian.co.uk/books/2008/jul/26/travel.history --- Harshawardhan_Bosham Nimkhedkar

Snipped from http://muralirvarma.blogspot.com/2008/02/some-royal-correspondence.html February 01, 2008 Letters from Royalty and men of authority are a class by themselves. It also rewinds history. It can be very amusing, informative and thrilling to go through such letters. I have with me this original handwritten and signed letter of Maharaja Moolam Thirunaal Ramavarma of Travancore (who reigned between 1885 and 1924) dated 4th January 1893 and addressed to one John Rhode of the erstwhile Travancore Civil Service. The Maharaja's handwriting is very clear and the language is beautiful, to say the least. It is reproduced below: [snip] --- Harshawardhan_Bosham Nimkhedkar

Maharaja seeks the jewel in the crown of a fading Indian fiefdom 21 Jan 2006 It was one of the prize jewels of the royal family of the Indian state of Jamnagar - a pendant necklace strung with two massive, carved emeralds that befitted the opulent tastes of one of India's most fêted maharajas. For 40 years, its whereabouts remained unknown to Jamnagar's ruler - or Jamsaheb, as he is known - one of the many items that gradually disappeared from the family coffers after Indian Independence in 1947. However, late last year, "Ranjitsinhji's Necklace" resurfaced without warning as the headline lot in a sale of Indian antiques by Christie's, which described it as an "exceedingly rare" item with an estimated value of £1.6 million. "The last time I saw it was in 1966," the reclusive Jamsaheb told The Daily Telegraph this week. [snip] http://www.telegraph.co.uk/news/worldnews/asia/india/1508430/Maharaja-seeks-the-jewel-in-the-crown-of-a-fading-Indian-fiefdom.html --- Harshawardhan_Bosham Nimkhedkar

G'day folks, Just 'found' this URL. And for those who know Spadgies, its well worth a visit. www.npalumni.org ooroo If you don't hear the knock of opportunity - build a door. Anon.

Thanks Jonathan I have found Tod's page of authors and contributors to the site, so am emailing some of them to see if they can shed light on the loss of the site. Maybe Tod has passed on to a higher regiment and is no longer with us. Will report back when I find something out. Sylvia > -----Original Message----- > From: india-british-raj-bounces@rootsweb.com > [mailto:india-british-raj-bounces@rootsweb.com] On Behalf Of > Jonathan Ball > Sent: Monday, July 28, 2008 4:15 AM > To: INDIA-BRITISH-RAJ@rootsweb.com > Cc: INDIA@rootsweb.com > Subject: [INDIA-BRITISH-RAJ] Regiments.org - archived version link > > Hi all > > If you are missing the excellent Regiments.org then try this > link to an archive of the website:- > > http://web.archive.org/web/20051229200530/http://www.regiments.org/ > > Regards > > Jonathan. > > ------------------------------- > To unsubscribe from the list, please send an email to > INDIA-BRITISH-RAJ-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body > of the message >

www.britishempire.co.uk ooroo If you don't hear the knock of opportunity - build a door. Anon.

I am looking for information for the names GONSALVES / D'CRUZ / BAPTIST from Chittagong and Calcutta Joyce Munro -----Original Message----- Behalf Of Elaine & Graham Sent: 27 July 2008 18:53 To: gd_cruz@yahoo.com; india@rootsweb.com Subject: Re: [INDIA] Barretto/Gonsalves Hi Gilbert Here's some info I think you might find useful: http://books.google.co.uk/books?id=T-HwSiLns14C&pg=PA305&dq=Francis+Barr etto +Gonsalves

Hi all If you are missing the excellent Regiments.org then try this link to an archive of the website:- http://web.archive.org/web/20051229200530/http://www.regiments.org/ Regards Jonathan.

> British officers in India > http://www.unithistories.com/officers/persons_british.html > This is a potentially very useful site - but should point out that it is specific to WWII period. Does anyone have any idea what became of Tod Mills and his regiments.org website? It was the most fantastic resource which had been continually improved over many years and suddenly disappeared early this year. Cheers Sylvia

Walter Scott Seton-Kerr's "Selections from the Calcutta Gazettes" are more digitised treasures in several volumes of which vol II covers 1789 to 1797 is available on Google books http://books.google.com.au/ . Volume III which goes up to 1803 has been digitised by Microsoft's Internet Archive and can be downloaded here: http://www.archive.org/details/selectionsfromca03setoiala Later volumes going to 1823 were prepared by Hugh David Sandeman and although there is a link for Vol V to the IInernet Library of India - http://new.dli.iiit.ac.in/ I was not successful in accessing this volume. Cheers Sylvia