Ingredients
2 tbsp grated fresh ginger
4 cup stock or water
3/4 tsp salt
1 tbsp cumin seeds, toasted
1/2 tsp black pepper
1 juice of one lemon
1 fresh coriander leaves
Directions
Put grated ginger & stock into a pot & bring to a boil. Simmer 30
minutes till the water has reduced by half. Add salt, cumin & pepper.
Simmer for another 2 minutes. Squeeze in lemon juice & garnish with
coriander. Excellent as a cold remedy & as a starter to an Indian
meal.
Servings: 4 servings
Adrak Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, certainly as far into history as the Egyptians, and possibly even further than that. However, mostly, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian describing 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. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he describes how the early Romans were skilled in the use of a wide range of spices and herbs, including many that are still in use today like bay, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as parsley and basil. The introduction of these new foods and spices led to an increase in manuscripts on cooking, some of which are now in private libraries. During the next few centuries, the powerful families of the West competed with each other to serve the most exotic banquets, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes common in their social group. By the advent of the 20th century, recipe books are in high demand, mostly due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Adrak recipe.
