4 cup cooked chick peas, reserve - the st, ock
1 tbsp tamarind paste
1/2 cup light vegetable oil
1 1/2 cup thinly sliced onions
2 tsp minced garlic
1/2 tsp turmeric
1/2 tsp red pepper
1 cup chopped tomatoes
1 tbsp ginger, grated
1 1/4 tsp garam masala
1 1/4 tsp ground cumin
Directions
Heat oil in a large pot over medium heat & fry the
onions for 20 minutes, stirring constantly to prevent
burning. Add garlic & cook for 2 minutes. Add
turmeric & pepper. Stir rapidly for a moment, then
add the tomatoes & ginger. Cook for about 5 minutes
(the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock.
Cover & simmer gently for 15 minutes. Add chick peas,
garam masala & cumin. Cook for 10 minutes. Check for
salt. Serve garnished with onion slices & shredded
green chilies. Serve with Poori.
Julie Sahni, "Classic Indian Cooking"
Servings: 6 servings
Khatte Channe Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Written recipes as an idea can be found far back into the far past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. However, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are some tablets in Sumerian 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 having made anyone who tried it feel `wonderful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans were skilled in the use of many different spices, including a few you will know for example basil, rue and asafoetida. Closer to modern times, there were a couple of interesting books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but instead descriptions of the types of food on the menus of the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, such as rosemary and coriander. These new spices and herbs led to an increase in recipe manuscripts, many of which are kept safe in academic collections. During the succeeding few centuries, the rich and powerful families of Europe competed with each other to offer the most exotic meals, and because of this cooks and their recipe collections were highly sought after. Even so, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes of the day. By the arrival of the 1900s, cookery publications are in great demand, mostly as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Khatte Channe recipe.
