Ingredients
1 tomato, cubed
1 red onion, sliced thin
1 fresh hot, or mildly hot
1 pepper, sliced
1 each ginger (some matchstick
1 slices)
1 each fresh lemon juice
1 each salt to taste
Directions
In a bowl add the veggies, some salt and squeeze lemon juice into the
bowl. cover. let stand in fridge for at least 1/2 hour before serving.
tastes great with channa masala and roti or as the prime "chutney"
with aloo paranthas.
Posted by Rooprai to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á
Servings: 1 servings
A Traditional Side Dish Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into distant history, in truth as far back as the early Egyptians, and maybe even further. Having said that, mostly, these ancient records were just basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which recount 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times made use of many aromatic flavours, including some that we all recognise for example bay, rue and asafoetida. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new foods and spices caused an eruption in recipe books, some of which are kept safe in private libraries. Over the following few centuries, the powerful and rich tried to offer the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. When we get to the 1900s, cookbooks are starting to become popular due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this A Traditional Side Dish recipe.
