1 medium onion
2 cup potato buds
1 1/2 cup peas and carrots
2 green chillies
1 tsp lemon juice
1 cup gram flour
1/2 tsp mustard seed
1 pinch turmeric
1/2 tsp baking powder
1/4 inch ginger
1 small bunch coriander leaves
2 tsp salt
1 oil
Directions
The filling is prepared as follows:
1. Mix potato buds and 1/2 tsp of salt with 1 cup of hot water 2. Chop
ginger, chillies, coriander leaves, and onion finely 3. Heat oil
(about 5 table spoons) and add mustard seeds 4. Add chopped
ingredients and fry till onions are brown 5. Add carrots, peas,
turmeric and 1 tsp of salt and cook on low heat for about 10
minutes. 6. Add potato (now mashed) and fry for 5 minutes. 7. Remove
from heat and add lemon juice and let it cool
The batter is prepared as follows:
Combine gram flour, 3 tbsps of oil, 3/4 cup water, 1/2 tsp
salt, the baking powder and mix thoroughly
After batter is prepared, make small balls out of the filling and
roll them in the batter. Then fry in hot oil. You will get about
20-30 small bondas.
Recipe By : Somesh Rao
Servings: 1 servings
Bonda With Instant Mashed Potato Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are a few stone tablets in ancient Sumerian which show the making 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 `wonderful`. Closer to modern times, we find two interesting cookery books dating from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in books on cooking, most of which still exist in private collections. During the succeeding few centuries, the powerful and wealthy tried to lay on the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bonda With Instant Mashed Potato recipe.
