2 each hot green chilies, minced
1 each 1/2 piece of ginger root
1 tsp cumin seeds
1 tsp black mustard seeds
4 tbsp ghee
3 medium potatoes, diced
1 medium cauliflower in florets
2 medium tomatoes, diced
1/2 tsp turmeric
2 tsp coriander
1/2 tsp garam masala
1 tsp brown sugar
1 tsp salt
3 tbsp coarsely chopped coriander
Directions
Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard
seeds start to pop, drop in the potatoes & cauliflower. Fry for 4
minutes or so.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt &
half the minced coriander. Mix well, cover & gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water.
Top with remaining coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Servings: 5 servings
Aloo Gobi (Curried Cauliflower & Potatoes) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Much later, in Roman times a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs used many herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Continuing our culinary historical journey, there were two interesting recipe books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is served today, but rather accounts of the types of meals enjoyed by the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in recipe publications, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were starting to become popular as a result of increased literacy, people having more free time and having more disposable income. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Aloo Gobi (Curried Cauliflower & Potatoes) recipe.
