5 tbsp ghee
2 garlic cloves, chopped
2 whole cloves
2 bay leaves
1 cinnamon stick (1)
1 tsp garam masala
1 tsp chili powder
1/2 tsp tumeric
1/2 tsp coriander
2 tomatoes, quartered
1 salt, to taste
2 medium potatoes cut into bite-sized piece, s
1/2 cup green peas
1 1/4 cup warm water
Directions
Heat the ghee in a pot & saute the onion & garlic over medium heat
till golden. Add cloves, bay leaves & cinnamon stick. Stir fry for 2
minutes. Add garam masala, chili powder, tumeric, coiander, tomatoes,
salt & mix well. Add potatoes & peas. Pour in water & bring to a
boil. Lower heat, cover pot & simmer for 15 minutes. Serve hot.
Servings: 4 servings
Aloo Mattar Rasedaar Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is quite possible to prove the history of recipes back into antiquity, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which show the baking 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 blissful. During Roman times 25BC a man called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius describes how the Roman chefs made use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, fennel and dill. Closer to modern times, there are a couple of interesting books dating from the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is popular today, but rather recipes for the types of meals cooked for the rich and powerful of the time. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices such as basil and coriander. These new foods and tastes caused an explosion in books on cooking, many of which still exist in private libraries. During the succeeding few centuries, the powerful families of Europe competed with each other to offer the best banquets, and consequentially chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cooking books were in great demand, due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Aloo Mattar Rasedaar recipe.
