Calcutta Pasta Sauce Recipe

Ingredients

2 tbsp butter
1 1/2 tbsp cumin seed, crushed
1 tbsp paprika
3 garlic cloves, minced
2 tbsp fresh ginger root, minced
2 jalapenos, seeded and minced
3 1/2 cup chopped fresh or canned - tomatoes
1 tsp cardamom, ground
1/2 tbsp garam masala
1/2 cup plain yogurt
1/2 cup heavy cream (opt'l.) - (for richer, sauce)
1/4 cup fresh cilantro, chopped


Directions

Saute cumin, paprika, garlic, ginger root and jalapenos in butter
until golden and fragrant, about 5 minutes. Add tomatoes, cardamom
and garam masala. Simmer gently until thickened, 30 to 60 minutes
(depending on juiciness of tomatoes). Add yogurt, optional cream and
cilantro. Heat through, but do not boil. Serve over couscous or pasta.

The editors wrote: "The Italians do not have a corner on tomato
sauce. We received recipes for ones of Indian, Mexican, Caribbean and
other ethnic persuasions - many quite complex and intriguing. Except
perhaps for the garam masala (for which you could substitute
commercial curry powder), this exotic dish could come right from your
local supermarket."

Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
5, No. 2. Pg. 78. Posted by Cathy Harned.


Servings: 1 batch

 

 

Calcutta Pasta Sauce Recipe brought to you by Recipe Ideas


Categories: Italian; Pasta; Pasta Sauce; Sauce


The History of Recipes

Recipes as an idea can be tracked way back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

Later, we have two interesting recipe books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful.

By the time we get to the 20th century, cooking books are starting to become popular as a result of increased literacy, people having more free time and being a little richer.

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