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
We are able to follow the history of `recipes` far back into the distant past, at least as far into history as pharonic Egypt, and possibly even further than that. However, sadly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and dill. During the following few hundred years, the families of Europe competed to offer the most extravagent banquests, and consequentially cooks and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. By the advent of the 20th century, cookbooks were in great demand, as a result of better eduction, people having more free time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Banda Kopir Tarkari (Vegetables Stir Fried Wi recipe.
