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
It is possible to trace the history of written recipes far back into antiquity, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are a few tablets in ancient Sumerian which recount the baking 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 exhilarated. As we move on, we find two books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the spicy food that appears on menues today, but rather accounts of the types of meals enjoyed by the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, such as basil and rosemary. These new spices and herbs was responsible for an increase in manuscripts on cookery, some of which still exist in private cookery archives. During the following few hundred years, the powerful and wealthy houses strove to lay on the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes to help cooks of their time. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Anai Pachadi recipe.
