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
Transcribed cooking instructions as a concept can be traced back into history, at least as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans made use of many herbs and spices, including a few you will know like thyme, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting books dating from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is served today, but rather descriptions of the types of food served to the wealthy. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an outbreak in cookery books, the majority of which still exist in academic collections. The arrival of TV brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Aloo Ko Achar (Potato Salad) recipe.
