2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp mustard seeds
1 tsp urad dal
1 tsp cumin seeds
1 green chili
1 cup mixed vegetables
1 medium cabbage
1 salt, to taste
1 pinch turmeric
Directions
Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili.
Roast for a few seconds. Add mixed vegetables and cabbage. Sprinkle
salt and turmeric. Cook on high heat for a couple of minutes, then
cover and cook on low until done.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
Servings: 6 servings
Cabbage Curry Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into the far past, in fact as far back as ancient Egypt, and potentially, even further back. Having said that, in the main part, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a series of tablets in 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 anyone who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the cooks of Roman times used a good variety of aromatic flavors, including a few you will know like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting books published in the 1300s : one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is popular today, but rather accounts of the types of food on the menus of the rich people of that time. In the 15th century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an increase in cookery books, many of which still exist in private cookery archives. By the arrival of the twentieth century, cookbooks are in great demand, as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Cabbage Curry recipe.
