Banda Kopir Tarkari (Vegetables Stir Fried Wi Recipe

Ingredients

1/2 tsp tumeric
1/2 lb potatoes, 225 g. chopped in small c
1 each onion, finely chopped
1 each bay leaf
1/2 tsp cumin, ground
1/2 tsp ginger, ground
1/4 tsp chili powder
4 each tomatoes, chopped
1 cup cabbage, finely sliced
1/2 cup peas
1 oil salt


Directions

"In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the
markets where such vegetables are available year round, banda is a
popular standard." Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the tumeric and
some salt. Fry for a few seconds and then add the cubed potatoes,
turning frequently so that they turn yellow from the tumeric. Cook
them for 5-10 minutes (they will complete their cooking later) and
remove them from the oil and set aside. Adding more oil if necessary,
now saute the onion slices until they are soft and transparent. Then
add the bay leaf, cumin, ginger and chili powder. Stir well and put
in the tomatoes. When they have begun to break down, add the cabbage
bit by bit, stirring it in well so that it is sauteed in the spices.
Cover and cook gently for 3-5 minutes. Finally put in the peas and
semi-fried potatoes and seasoning.Mix well, replace the cover and
continue to cook for 5-10 minutes or until potatoes are ready.

Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by
Troth Wells posted by Anne MacLellan


Servings: 4 servings

 

 

Banda Kopir Tarkari (Vegetables Stir Fried Wi Recipe brought to you by Recipe Ideas


Categories: Asian; Chinese; Vegetable


The History of Recipes

Written cooking instructions as an idea can be observed way back into antiquity, at least as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, early recipes were just primitive pictorial recipes for food preparation.

In an interesting twist, the oldest recipe in existence, according to food historians are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`.

Progressing into Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, mint and asafoetida.

Continuing our culinary historical journey, there were two recipe books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is popular today, but rather descriptions of the types of food prepared for the nobility of the period.

Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new herbs and spices created an eruption in books on cooking, many of which still exist in academic collections.

The TV revolution brings us TV cookery programs and the recipe books that accompanied them.

Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our web site.

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