1 tbsp vegetable oil
2 tsp cumin or mustard seeds
2 1/2 cup potatoes - cut into 3/4-inch pieces
1 cup shredded green cabbage - or up to t, wice as much
1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp fresh cilantro, chopped
3/4 tsp lemon juice
1/4 cup tomatoes, chopped
Directions
Heat oil in a large skillet over medium heat. Add
cumin or mustard seeds. Cook until seeds turn golden
brown (for cumin) or gray (for mustard) and release
their aroma, about 1 minute. Seeds will "pop" as they
cook. Watch seeds closely to be sure they don't
overcook.
Add potatoes into the skillet. Reduce heat to
medium-low, cover and continue cooking for 15 minutes.
Stir occasionally to prevent the potato mixture from
sticking to skillet.
Add cabbage and continue cooking until vegetables are
semi-tender. Add spices and stir to evenly coat
vegetables. Cook until vegetables are tender, about
10 minutes. Stir in cilantro, lemon juice and
tomatoes and serve immediately.
Makes 2 to 3 servings
Calories per serving: 154 Grams of fat: 5 % Fat
calories: 29 Cholesterol: 0 mg Grams of Fiber: 2.5
Source: Delicious! April 1994 Typed for you by Karen
Mintzias
Servings: 2 servings
Kobi-Batata Shaak Recipe brought to you by Recipe Ideas
Categories: Beverage; Chili; Dessert; Fruit; Pie
The History of Recipes
Experts have proved the existance of recipes far back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of tablets in 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 having made people feel `blissful`. During the time of the Roman Empire a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius describes how the Roman cooks made use of many herbs and spices, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of cookery books published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the indian curry that is popular today, but rather recipes for the types of meals cooked for the nobility of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including coriander, parsley, and basil. These new spices and herbs led to an increase in recipe books, many of which still exist in private libraries. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Kobi Batata Shaak recipe.
