250 g jaggery
125 ml water
250 g rice flour
250 g mung gram flour
125 ml warm water
1 litre oil
Directions
Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125 ml thick coconut
milk
Put jaggery and water in a pan and heat. Bring to the boil and
gradually add the rice flour and mung gram flour. Stir and cook until
the mixture thickens. Turn the mixture onto a greased board and cool.
Knead well and gradually add the warm water until the mixture is soft
and smooth. Flatten the mixture on the pastry board and cut into
diamond shapes. Dip in the batter. Heat the oil and deep fry until
crisp and golden brown. Remove and drain. To make the batter: beat
the egg, place the flour in a bowl and add the egg salt and enough
coconut milk to make a thick batter. From "A taste of Sri Lanka" by
Indra Jayasekera, ISBN #962 224 010 MULTIGRAIN LOAF ABM
Servings: 1 servings
Mung-Ata Kavum Recipe brought to you by Recipe Ideas
Categories: Grain; Rice; Vegetable
The History of Recipes
Experts have found proof that recipes existed way back into history, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that is, these, ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians are some stone 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 having made drinkers feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the cooks of his times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley. Closer to modern times, there were a couple of recipe books which appeared in the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is popular today, but rather accounts of the types of meals cooked for the upper classes of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in publications on food, many of which still exist in private libraries. By the arrival of the 1900s, cookery publications are highly popular mostly as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Mung Ata Kavum recipe.
