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
Transcribed cooking instructions as a concept can be observed far back into history, at least as far as the ancient Egyptians, and possibly even further. Having said that, sadly, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount 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 people feel `blissful`. During Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into appetizers, main course and dessert, something we still use today. Aspicius tells us how the ancient chefs made use of a good variety of aromatic flavours, including some that we all recognise for example basil, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that we all know today, but rather accounts of the types of food eaten by the wealthy. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like rosemary and coriander. These new herbs and spices caused an explosion in cookery books, most of which are now in academic collections. The TV revolution brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cabbage~ Carrot & Onion Curry recipe.
