4 1/2 cup water
1 1/4 tsp salt
3/4 cup green lentils
2 cup basmati rice
1 tsp saffron threads
1 tbsp plus 1 t unsalted butter
1 large onion, peeled, halved, and thinly s, liced
1/2 tsp garam masala
1/4 tsp freshly ground pepper
1 papaya
1/4 cup loosely packed cilantro leaves
1 decorative silver leaf (opt.)
Directions
1. In a small saucepan, bring 2 C of water to a boil. Add 1/2 t salt
and lentils. Reduce heat and sinimer for 20 to 25 minutes, or until
tender. Drain and keep warm.
2. Rinse rice under running water until water runs clear. Drain well.
Bring remaining 2 1/2 C water and 1/4 t of the saffron to a boil. In
a saucepan, heat 1 T butter over medium heat. Add onion, 1/4 t of the
saffron, and 1/4 t of the garam masala. Cook until onions are soft
and transparent. Add rice and cook, stirring, for 1 minute. Add
boiling water, 3/4 t salt, and pepper, and return to a boil. Reduce
heat to low, cover, and allow to simmer for 20 to 25 minutes.
3. Meanwhile, peel, halve, and seed papaya. Cut one half into 1/4-inch
cubes and the other half into long 1/4-inch-thick strips. In a small
skillet, heat 1/2 t butter, add papaya cubes and half of the remaining
saffron and garam masala. Cook over low heat for 1 minute. Remove pan
from heat and toss papaya together with rice, lentils, and cilantro
leaves.
4. In same skillet, saute papaya strips with remaining butter,
saffron, and garam masala.
5. Top pilaf with papaya strips and garnish with silver leaf, if
desired.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 6 servings
Basmati Rice Pilaf With Garam Masala-Martha S Recipe brought to you by Recipe Ideas
Categories: Casserole; Rice; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed far back into the distant past, in fact as far into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts is a collection of 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 having made those who drank it feel blissful. Later, there were a couple of interesting books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but instead descriptions of the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an outbreak in publications on food, some of which are now in academic collections. During the following few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent banquests, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Basmati Rice Pilaf With Garam Masala Martha S recipe.
