1 each recipe soft bread
2/3 cup sunflower oil
1/2 cup blueberries -=or=- raisins
Directions
Let the soft bread dough cool to room temperature. Mix in the
blueberries & put the dough into a bowl. Chill until it thickens.
When the dough is firm, cut it into 1/2" slices & fry until it is a
golden colour. Serve hot with maple syrup.
Servings: 4 servings
Anish-Nah-Be Pakwejigan (Real Indian Bread) Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Indian
The History of Recipes
It is possible to trace the history of written recipes back into the distant past, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these ancient cookbooks were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents detailing recipes cooked by the Romans. He describes how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times used a wide range of herbs, including a few you will know for example basil, fennel and dill. As we move on, there are some recipe books which date from the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is served today, but instead recipes for the types of food cooked for the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new tastes was responsible for a surge in manuscripts on food, the majority of which are kept safe in private collections. By the time we get to the 1900s, recipe publications were in great demand, mostly due to higher levels of literacy, more leisure time and a general increase in wealth. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Anish Nah Be Pakwejigan (Real Indian Bread) recipe.
