3 cup vegetarian, mixed
1/2 cup coconut (grated)
2 green/red chillies
2 tsp kozhambhu powder
2 cup yogurt
Directions
Boil vegetables for about 5 minutes. Add yogurt and powder to
vegetables. Bring to boil.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
Servings: 6 servings
Aviyal Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit; Pork; Vegetable
The History of Recipes
It is possible to trace the history of written recipes way back into ancient history, in truth as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in 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 having made those who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also tells us how the Roman chefs made use of many different aromatic flavors, including some familiar names for example bay, rue and parsley. Later on, there are some interesting books from the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that we all know today, but instead accounts of the types of meals prepared by the chefs of the wealthy. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as parsley and basil. The introduction of these new herbs and spices caused an eruption in manuscripts on cooking, the majority of which are kept safe in private libraries. For the centuries that followed, the wealthy families of Wesstern Europe strove to offer the best banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the time we get to the 20th century, recipe publications are greatly in demand due to more people being able to read, leisure time and having more money. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Aviyal recipe.
