1 small butternut squash
3 green chillies
3 tbsp coconut
1 tsp tamarind paste
1/2 tsp mustard seeds
1 jaggery/sugar
1 turmeric, to taste
1 salt, to taste
SEASONING
1 mustard seeds
1 fenugreek
1 red chilli
1 curry leaves
1 oil
Directions
Cut squash into inch square and 1/4 inch thick slices. Wash and in
about a cup and a half of water, add tamarind paste and sliced squash.
Add turmeric, salt and cook on low heat till done.
Grind coconut, green chillies, 1/2 teaspoon mustard seeds and stir
into cooked squash. Can wash out blender and add this water too.
Let mustard seeds splutter in oil, add fenugreek, red chilli, curry
leaves and in a couple of minutes pour onto pachadi.
Variations:
Instead of tamarind paste can use yogurt at the end. Can use cut okra
or, okra and eggplant pieces, instead of squash.
U15297@uicvm.bitnet (Shyamala Parameswaran)
Servings: 4 servings
Anai Pachadi Recipe brought to you by Recipe Ideas
Categories: Chili; Chinese; Fruit; Sauce; Sauce And Dip
The History of Recipes
Written cooking instructions as a concept can be traced back into distant history, certainly as far as the early Egyptians, and maybe further still. Interesting though that maybe, these, early cookbooks were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians are some tablets in the Sumerian language which describe 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 drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are a couple of cookery books dating from the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that we all know today, but rather accounts of the types of meals eaten by the rich and powerful of that period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new herbs and spices created an increase in manuscripts on food, most of which are now in private cookery archives. Over the following few centuries, the wealthy families of Europe competed to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that formal cookery and recipe books rose to prominence. 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 collecting, testing, and writing down recipes common in their social group. When we get to the 1900s, recipe publications are highly popular due to more people being able to read, people having more leisure time and having more money. The arrival of TV brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Anai Pachadi recipe.
