2 tbsp vegetable oil
1 each bay leaf
1 each dried red chile
1/4 tsp kalonji seeds
1 tsp green chile, seeded & minced
1/4 tsp turmeric
4 cup butternut squash, cubed
1/2 tsp salt
1/2 tsp sugar
1/4 cup water
1 tsp black mustard seeds, ground - to a, powder & mixed with
2 tsp water, let stand for 30 mins
1/4 cup coconut, shredded
Directions
Heat oil over medium-low heat in a skillet. Fry bay
leaf & red chile until the chile blackens. Fry
kalonji seeds for a few seconds. Add green chile,
turmeric & stir a few times. Stir in butternut
squash, salt, sugar & water.
Simmer, covered, for 10 minutes. Add mustard paste &
stir gently to mix with the sauce. Simmer, covered,
until the vegetables are tender, but not mushy.
Carefully stir in the coconut. Remove from heat &
scattr cialntro on top.
Bharti Kirchner, "The Healthy Cuisine of Indian:
Recipes from the Bengal Region"
Servings: 4 servings
Kumror Ghanto Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
We are able to read the history of written recipes way back into history, in truth as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian describing 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 blissful. As we move on, there were two interesting cookery books dating from the fourteenth century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals prepared for the rich and wealthy people of that period. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab cooking, such as parsley and basil. These new foods and tastes caused an outbreak in recipe books, the majority of which are now in academic collections. Over the succeeding few hundred years, the powerful families of the West competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books are in high demand, as a result of more people being able to read, more spare time and disposable income. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kumror Ghanto recipe.
