450 g basmathi rice
50 g onion
6 cardamoms
6 cloves
6 peppercorns
75 g ghee sprig curry leaves
1/2 stem lemon grass
1/2 tsp cinnamon powder
1/2 tsp turmeric
850 ml coconut milk
Directions
Wash the rice. Slice the onion and grind the
cardamoms, cloves and peppercorns together. Heat the
ghee and when hot fry the onion, curry leaves and
lemon grass. Fry until onions are browned, then add
the rice and stir fry for a further 3 minutes. Add the
ground spices, cinnamon and turmeric and pour in the
coconut milk. Bring to the boil and cook over high
heat for 5 minutes, then cover the pan, reduce heat
and allow to simmer until the rice is cooked. From "A
taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224
010 KAESETORTE (CHEESETORTE)
Servings: 1 servings
Kaha Buth ( Yellow Rice) Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into distant history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, generally, these ancient cook books were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. Aspicius also tells us how the Roman cooks made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and parsley. Continuing our culinary historical journey, there were some books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals on the tables of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. These new culinary innovations created an outbreak in manuscripts on cooking, many of which are kept safe in private collections. Over the succeeding few centuries, the upper-class families of the West strove to serve the best banquets, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications were greatly in demand due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Kaha Buth ( Yellow Rice) recipe.
