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 quite possible to follow the history of written cooking instructions far back into history, certainly as far into history as pharonic Egypt, and maybe further still. Interesting though that is, sadly, these early cook books were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show 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 anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the ancient Romans were skilled in the use of many herbs, including many that are still in use today like bay, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, including parsley, basil and rosemary. These new foods and tastes was responsible for a surge in recipe publications, some of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were in high demand, as a result of higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Aloo Gobi Masala recipe.
