5 tbsp ghee
1 medium onion, chopped
2 each garlic cloves, chopped
2 each cloves
2 each bay leaves
1 each 1 inch cinnamon stick
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander
2 each tomatoes, quartered
1 salt to taste
2 medium potatoes, cubed
1/2 cup green peas
1 1/4 cup water
1 chopped cilantro
Directions
Heat ghee & saute onion & garlic over medium heat till golden. Add
cloves, bay leaves & cinnamon. Stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes & salt.
Mix well. Add potatoes & peas. Pour in water & bring to a boil.
Lower heat, cover the pan & simmer gently for 15 minutes, or until the
potatoes are done.
Garnish with coriander leaves & serve hot.
Michael Pandya, "Indian Vegetarian Cooking"
Servings: 4 servings
Aloo Matar Rasedaar Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is actually possible to track the history of recipes far back into distant history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also describes how the ancient Romans used a wide range of aromatic flavours, including a few you will know such as basil, rue and dill. Moving on, we find two recipe books published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food on the tables of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new tastes created an eruption in recipe books, most of which are now in private libraries. By the advent of the 1900s, cookbooks are in great demand, as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Aloo Matar Rasedaar recipe.
