2/3 cup raw almonds
2 cup warm water
3 tbsp ghee
1 tsp black mustard seeds
1/2 tsp whole cumin seeds
1/4 tsp fenugreek
1 1/2 tbsp brown sugar
1/2 tbsp grated ginger
1 tsp minced green chilies
2 lb trimmed fresh spinach
1/3 cup shredded coconut
1 tsp salt
2 tbsp water
1/8 tsp nutmeg
Directions
Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain
again.
Heat ghee in a large pot over moderate heat. When hot, but not
smoking, add the spice seeds & sugar. Fry till the seeds darken & the
sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut &
salt. Cover, reduce heat to low & cook for 10 minutes. Uncover,
gently turn the spinach over. Add water if necessary. Cook for a
further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with
lemon & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Servings: 4 servings
Bengali Spinach Recipe brought to you by Recipe Ideas
Categories: Spinach; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, these, early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Much later, in Roman times a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. Over the succeeding few hundred years, the upper classes tried to offer the best banquets, and as a consequence, cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bengali Spinach recipe.
