1/2 small cabbage
3 medium carrots
2 large onions
1 tbsp ghee
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp mustard seeds
1/4 tsp chili powder
1/4 tsp coriander
1/4 tsp cinnamon powder
1 salt, to taste
Directions
Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan saute the onion with butter or margarine. When
onions feel soft, add mustard seeds. 30 seconds after that add cumin
powder, coriander powder, and turmeric powder. Mix the spices.
Drop carrots in pan and saute. Put the lid on for 5 minutes. Now add
cabbage. Mix all the vegetables together. Add cinnamon powder, salt,
and chili powder. Put the lid on. Wait for 5 minutes.
Turn over mixture in pan. Make sure the spices don't stick to the
bottom of the pan. Put the lid back on and leave it another 8
minutes. If you want curry to be softer, keep the lid on longer after
cooking.
Serve hot or warm.
Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias
Servings: 4 servings
Cabbage Carrot & Onion Curry Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Written recipes as a concept can be tracked far back into history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian which describe 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 drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks made use of many different spices, including a few you will know such as thyme, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an explosion in recipe publications, the majority of which are kept safe in private collections. Over the following few centuries, the powerful and wealthy competed to serve the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. The introduction of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Cabbage Carrot & Onion Curry recipe.
