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
It is quite possible to follow the history of written cooking instructions far back into history, at least as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, something we still use today. He also informs us how the cooks of his times used a wide range of spices, including some that we all recognise such as thyme, mint and parsley. As we move on, there were a couple of cookery books published in the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but rather recipes for the types of food prepared for the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, most of which are now in private collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were highly popular as a result of increased literacy, more spare time and being a little richer. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Banda Kopir Tarkari (Vegetables Stir Fried Wi recipe.
