1 medium cauliflower
2 medium potatoes
1 onion
1 tomato
1 pod garlic
1 inch ginger
1 pinch turmeric
1 to taste salt
1 to taste pepper
1 garam masala
Directions
1. Make masala with onion, garlic, ginger, and tomatoes. 2. Add
turmeric and spices. 3. Break the cauliflower in flowerettes and cut
the potatoes into cubes (8 pieces each). 4. Add both to masala and
lower heat to simmer. Cover the pot till the cauliflower and potatoes
are coated.
Recipe By : Somesh Rao
Servings: 1 servings
Cauliflower & Potatoes (Aloo Gobi) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Potato; Vegetable
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, at least as far as the Egyptians, and maybe further still. Interesting though that is, generally, these early recipes were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times made use of many spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Later on, we find a couple of interesting recipe books dating from the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of food served to the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new herbs and spices created a torrent in books on cooking, many of which are now in private collections. For the next few years, the powerful and wealthy competed with each other to lay on the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookbooks are in high demand, due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Cauliflower & Potatoes (Aloo Gobi) recipe.
