3 tbsp peanut oil
1 cup chopped onion
1 tbsp chopped fresh ginger
2 tsp finely choppped garlic
2 hot green chilies -- minced
1/4 tsp tumeric
1 1/2 lb mushrooms, cleaned and --
1 cut into 1 pieces
1/2 tsp coarse salt -- or to taste
1 tsp roasted cumin seeds --
1 crushed
2 tbsp chopped fresh corianer --
1 for garnish
Directions
1. Measure the spices and place them right next to
the stove in separate piles. Heat the oil in a
kadhai, wok, or large frying pan over medium-high heat
for 3 mintes. Add the onion and cook, stirring, for 3
minutes. Add the ginger, garlic, and chilies, and
cook for 2 more minutes.
2. Add the tumeric, mushrooms, and salt. Cook,
turning them, until all the moisture evaporates and
the mushrooms begin to fry (about 15 minutes). Lower
the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the
mushrooms absorb the lemon juice and look fried (about
5 minutes). Turn off the heat and serve warm, at
room temperature, or cold, sprinkled with chopped
fresh coriander
Recipe By : Pat Gold
Servings: 4 servings
Khombi Tarkari (Spicy Mushrooms With Ginger A Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
We are able to read the history of written recipes back into distant history, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. As we move on, we have a couple of interesting books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is popular today, but rather descriptions of the types of food cooked for the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, including parsley and basil. The introduction of these new foods and spices created an increase in recipe manuscripts, many of which still exist in private collections. During the next few centuries, the wealthy families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best cooks and their recipe collections became highly prized. Even so, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe books are in high demand, mostly due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Khombi Tarkari (Spicy Mushrooms With Ginger A recipe.
