1 each text recipe
Directions
Paneer is soft white 'farmer' cheese that is commonly used in India. I
substituted reduced-fat White Wave tofu, and it takes the place of
paneer very well. This takes about 1/2 hour to make.
start some rice
cut 1 brick tofu into cubes and bake in 300 degree oven while you
prepare sauce.
1 onion (slice very thinly and saute in your favorite medium until
browned) 1 t. pressed garlic (in with the onion)
1 c. water 1 t. ginger 1 T. cumin 1 T. coriander 1/2 t. clove 1/4 t.
methi (fenugreek) 1 t. salt
add spices to onion/garlic at last minute of saute. Stir until
distributed and then add water.
mix: 2 t. gram flour (chickpea flour, besan) enough water to make a
thin, smooth paste
add a family size package of frozen green peas to the sauce, and cook
until hot.
dribble in the chickpea flour mixture, while stirring. The sauce will
thicken.
add: 1 cup of ground tomatoes or tomato puree juice of one lemon
stir, adjust seasonings.
Add tofu and simmer until it absorbs some of the seasonings. Add more
water if necessary.
serve with rice
Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 7] Mar. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Matar Paneer (Vegan) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, certainly as far back into history as early Egypt, and maybe even further. Interesting though that is, sadly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into starters, entrees and dessert, something we still use today. Aspicius describes how the Roman cooks used many aromatic flavours, including some familiar names for example bay, rue and dill. During the next few hundred years, the powerful families of Europe competed to serve the most exotic meals, and because of this chefs and their recipe collections were greatly in demand. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes of their peers. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Matar Paneer (Vegan) recipe.
