1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp mango powder
2 tbsp vegetable oil
2 tsp finely chopped fresh ginger
2 each fresh red or green chilies, finely, chopped
1 tsp black mustard seeds
1 tsp cumin seeds
1 large sprig fresh curry leaves or 6-8 dri, ed curry leaves
1 salt
4 each potatoes, diced
1 cup water
4 large tomatoes, finely chopped
1 place ground cumin, coriander, turm, eric and m
Directions
in a small bowl and mix to combine. Set aside. Heat oil in a
heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds,
curry leaves and salt to taste, and cook over low heat, stirring for
2 minutes. Add potatoes, mix well and cook for 10 minutes. Add water
and cook, stirring occasionally, for 10 minutes or until potatoes are
almost cooked. Add tomatoes and cook, stirring occasionally, for 10
minutes or until tomatoes are pulpy. Stir in spice mixture and cook
for 2 minutes longer. Serves 6 ALLO BHOJI
Servings: 6 servings
Allo Bhoji Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit; Vegetable
The History of Recipes
We can follow the history of written recipes far back into antiquity, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As our culinary historical trip moves to more modern times we have two books which were published in the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the upper classes of the period. Over the next few centuries, the upper-class families of Europe strove to lay on the most extravagent meals, and as a result chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Allo Bhoji recipe.
