1/2 cup Sliced scallions
2 Garlic cloves, minced
1/2 tsp Turmeric
2 tbsp Olive oil
3 cup Coarsely grated carrots
1 Celery rib, grated
1/2 cup Vegetable stock
1 tsp Grated fresh gingerroot
1/2 tsp Coriander powder
1/2 cup Grated fresh coconut
1 1/4 cup Frozen spinach - thawed and drained
Directions
Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.
Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg
chol, 78 mg calcium
HINT: Substitute packaged shredded coconut for fresh
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Servings: 6 servings
Gingered Carrot And Spinach Supreme (Shaahi Palak) Recipe brought to you by Recipe Ideas
Categories: Vegetables; Diabetic; Vegetarian; Side Dishes
The History of Recipes
Historians have found proof that recipes existed back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these ancient records were just simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something we still use today. Additionally, he describes how the Roman chefs used many herbs, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of books which were published in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared by the cooks of the upper classes of those days. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to a surge in recipe publications, most of which are kept safe in private cookery archives. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Gingered Carrot And Spinach Supreme (Shaahi Palak) recipe.
