75 g basmati rice, washed
50 g green lentils, washed
25 g butter or sunflower margarine
1 small onion, thinly sliced
1 1cm piece fresh rootginger grated
1 garlic clove, crushed
1 tsp chilli powder
300 ml water
75 g peas, cooked
1 salt
Directions
Kitchri is an Indian recipe, a satisfying and
wholesome mixture of rice and lentils lightly spiced
with ginger and chilli. Adding a few peas to this
mixture turns it into a meal in itself.
Drain the washed rice and lentils. Melt the margarine
or butter and saute the onion, ginger, garlic and
chilli in it until the onion is lightly browned. Add
the rice and the lentils and stir-fry for a minute or
two. Pour in the water and add a little salt. Bring to
the boil, reduce the heat and simmer gently for 20
minutes. Serve with the cooked peas.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Kitchri With Peas Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into antiquity, certainly as far back as ancient Egypt, and possibly even further than that. However, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and dill. Moving on, there were a couple of books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals served to the upper classes. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including basil and coriander. The introduction of these new foods and spices led to an outbreak in books on cookery, many of which are now in academic collections. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Kitchri With Peas recipe.
