1/2 cup yellow split peas
1/4 tsp chili powder
1 pinch turmeric
10 oz spinach or
4 cup vegetarian etc. *
MASALA
2 tsp urad dal
1/3 tsp black pepper
2 red chillies
1 tsp cumin seeds
3 tbsp coconut (grated)
Directions
* combination of cabbage, squash, beans, etc.
Boil yellow split peas. Keep aside. Boil vegetables
with salt, chili powder and turmeric until just
cooked. Add masala and dal.
Masala: Roast urad dal, black pepper and red chillies
until the dal is golden yellow. Add cumin seeds to the
mixture after removing from stove. Add the coconut
when the mixture is cold. Grind with water.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
Servings: 4 servings
Kootu Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit; Vegetable
The History of Recipes
Recipes as a concept can be traced way back into the distant past, in fact as far as pharonic Egypt, and potentially, even further back. However, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians are some clay tablets in the Sumerian language describing the baking 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 blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times used many herbs, including some that we all recognise for example thyme, fennel and dill. Continuing our culinary historical journey, there are two books which were published in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is served today, but instead descriptions of the types of food prepared by the chefs of the upper classes of those days. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in books on cookery, the majority of which are now in academic collections. Over the succeeding few hundred years, the powerful families of the West strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes common in their social group. When we get to the twentieth century, recipe books are starting to become popular as a result of more people being able to read, people having increased spare time and having more money. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kootu recipe.
