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
We are able to read the history of written recipes back into ancient history, at least as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these early records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius also informs us how the cooks of his times used a wide range of aromatic flavors, including some familiar names such as thyme, rue and asafoetida. Later, there were a couple of recipe books which date from the 14th Century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared for the upper classes. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes prompted a torrent in cookery books, most of which are kept safe in academic collections. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cauliflower & Potatoes (Aloo Gobi) recipe.
