Ingredients
450 g potatoes
225 g onion
1 tsp salt
1/4 tsp turmeric
1 tsp chilli powder i teaspoon paprika
100 ml oil sprig curry leaves
1/2 tsp ground mustard
1 cm cinnamon stick
1 tsp lime juice
Directions
Boil the potatoes, peel and cut into bite size pieces Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chilli
powder and paprika powder Heat the oil and when hot add the curry
leaves followed by the onion, mustard and cinnamon stick Fry until
the onions are a golden brown, then add the potato and keep tossing
with the onion until browned and heated through. Discard the cinnamon
stick and sprinkle the lime juice on top just prior to serving. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Servings: 1 servings
Ala Badun Recipe brought to you by Recipe Ideas
Categories: Beverage; Chili; Vegetable
The History of Recipes
We are able to track the history of `recipes` back into the distant past, certainly as far back as early Egypt, and potentially, even further back. However, these, early records were just primitive pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move on, there are two interesting books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that appears on menues today, but rather descriptions of the types of meals cooked for the rich people of those days. During the next few centuries, the powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and recording the recipes of their peers. By the advent of the 20th century, recipe publications were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Ala Badun recipe.
