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 follow the history of written recipes back into history, certainly as far back as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of many spices and herbs, including some that we all recognise like thyme, rue and dill. During the following few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes that were common in the better off homes of the day. The arrival of television brought us cooking programs 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 access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Kumror Ghanto recipe.
