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
We can track the history of written recipes way back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these old cook books were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are a few 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 wonderful. As our culinary historical trip moves on a few more years we find two interesting books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared by the chefs of the rich people of that period. Over the following few hundred years, the families of Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their recipes increased in prestige. Even so, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Basmati Rice Pilaf With Garam Masala Martha S recipe.
