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
Recipes as a concept can be traced far back into the distant past, at least as far as pharonic Egypt, and maybe further still. Having said that, in the main part, these early recipes were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few stone 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. As we move on, there were a couple of interesting cookery books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of food on the tables of the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like rosemary and coriander. These new spices and herbs created an outbreak in recipe publications, most of which still exist in private cookery archives. During the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it was during the 1800s that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes to help cooks of their time. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Matar Paneer (Vegan) recipe.
