Aloo Ko Achar (Potato Salad) Recipe

Ingredients

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

 

 

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Categories: Asian; Fish; Indian; Salad; Seafood


The History of Recipes

We can follow the history of meal recipes back into history, in truth as far back as early Egypt, and quite possibly further than that. In practice though, these, old recipes were just primitive hieroglyphic or cunieform instructions for food preparation.

Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including many that are still in use today such as bay, rue and parsley.

Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in books on cooking, some of which are kept safe in private collections.

By the time we get to the 20th century, cooking books were starting to become popular mostly as a result of higher levels of literacy, people having increased free time and disposable income.

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