12 oz potaotes, diced
20 oz cauliflower florets
1 large tomato, diced
8 oz onion, thinly sliced
1 salt & cayenne, to taste
1/2 tsp turmeric
1/2 tsp basil leaves
1 tsp cumin seeds
1 oz lemon juice
1 each 1/2 piece ginger
2 each garlic cloves
2 oz vinegar
1 canola oil
4 oz cilantro leaves
1 each jalapeno
2 each green onions
Directions
Boil diced potatoes and cauliflower florets in water with salt,
cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
they will be done before the potatoes. The vegetables should be
cooked but firm. Grind ginger and garlic. If fresh ginger is not
available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
onion and jalapeno. Mix slice onion with basil, binegar and olive
oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
canola oil. When hot, add the cumin seeds. Fry until light brown. Add
the onions. Cook until opaque. Add ginger and garlic. Saut, for a few
minutes. Add the potatoes, cauliflower and the diced tomato. If the
vegetables stick to the pan, add a little water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro,
lemon juice and sliced tomato before serving.
From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.
Servings: 2 servings
Aloo Gobi Masala Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is actually possible to trace the history of recipes back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these early cook books were just very basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the ancient cooks used a good variety of aromatic flavours, including many that are still in use today for example thyme, mint and parsley. Moving on, we find some interesting books dating from the 1300s : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals enjoyed by the upper classes of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new spices and herbs caused an explosion in books on cookery, some of which are now in private cookery archives. By the advent of the 1900s, cook books were greatly in demand due to more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Aloo Gobi Masala recipe.
