1 lb potatoes, small size if possible
4 jalapeno peppers, optional, seeded, & sliced into long
1 lime, juice of
1 salt to taste
1/4 cup sesame seeds, roasted, ground, opt, ional
1 tsp tumeric powder
1 tsp cumin seeds
2 to 3 chilies, whole, dried
3 tsp corn oil, or mustard oil mustard gi, ves best flavor
1/2 cup water
1/2 cup coriander, fresh, chopped
Directions
Boil potatoes in jackets. When done, peel & cut into small pieces. In
a suitable bowl, combine potatoes, tumeric, salt, ground sesame
seeds, lime juice, half of the green coriander and water and mix
thoroughly. In a small pan heat mustard oil until hot; add cumin
seeds and red chilies. Fry them until brown and then add jalepeno
pepper. Let it cook a minute or so. Pour it over potatoes in the bowl
and mix them thoroughly; garnish with remaining green coriander
leaves.
SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic
Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and
information service for Canada's ethnic media). posted by Anne
MacLellan
Servings: 6 servings
Aloo Ko Achar (Potato Salad) Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Indian; Salad; Seafood
The History of Recipes
Experts have tracked the existance of recipes way back into history, in fact as far back into history as ancient Egypt, and maybe further still. Having said that, generally, these ancient recipes were just basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians 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 those who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and dessert, a very modern way of dining. Aspicius informs us how the ancient cooks were skilled in the use of many different herbs, including some that we all recognise like bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new foods and spices led to an increase in recipe manuscripts, most of which are kept safe in private cookery archives. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Aloo Ko Achar (Potato Salad) recipe.
