2 large onions, sliced
1 1/2 lb potatoes, cut into chunks
1 each cabbage, cut into eigths
1/2 each head cauliflower, break into pieces
1 4-5 carrots, cut into 1/2 inch piec, es
1/4 lb butter, seasoned
1 tbsp curry powder
1 boil the cabbage.
1 fry the onions in the butter until, translucent
1 add curry powder, cook for one minu, te
Directions
add 1/4 cup water to the onion mixture, cook for 5 minutes add
carrots and potatoes and cook 15 minutes add cauliflower, cook 5
minutes add cabbage, cook for 15 minutes serves 8 ALECHA - Vegetable
Stew
Servings: 8 servings
Aleecha (Vegetable Stew) Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into the distant past, in truth as far back into history as pharonic Egypt, and maybe further still. However, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. This early Roman chef describes how the cooks of his times made use of a good variety of spices, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on, there were two books which appeared in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals prepared for the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cooking, including basil and rosemary. The introduction of these new tastes was responsible for a surge in publications on food, many of which are kept safe in private libraries. By the time we get to the 20th century, cookery books were starting to become popular mostly as a result of more people being able to read, more leisure time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Aleecha (Vegetable Stew) recipe.
