2 large potatoes
1 crushed black peppercorns
1 dried green mango powder
1 (amchoor or umchoor)
1 oil
Directions
1) Cut potatoes into shoestrings (ie thin fries).
2) Pan fry in oil. Remove to serving platter.
3) Sprinkle liberally with crushed black peppercorns and green mango
powder.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
Servings: 2 servings
Ariel's Spicy Indian Potatoes Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Potato; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, certainly as far into history as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Moving on, there are a couple of interesting recipe books which were published in the 14th Century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is popular today, but rather recipes for the types of meals eaten by the rich and powerful of the period. Later, in the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new tastes caused a surge in publications on food, many of which still exist in private libraries. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Ariel's Spicy Indian Potatoes recipe.
